These little chorizo spinach and sweet pepper egg muffins are for all those breakfast avoiders in your life. They’re easy to pack away for a few hours after wake up when hunger strikes. J is taking an early morning course this week so these were the perfect fuel for ripping chainsaws.
Winter has brought a layer of sparkly fairy dust, the sun is shining brightly and little ice diamonds are draped upon every surface. All I want to do is curl up in a ball by the fire and sleep for days. Even though the beauty of the snow capped mountains is stunning I still feel like ducking out and jumping on a plane to Costa Rica. I suppose the true beauty in life is found with acceptance of where you are. The grass is always greener but there certainly are upsides to winter in Canada. A quiet chance to read, go within, read some more, write, make snow angels… ah who am I kidding, I want to be in a hammock on a beach right now. That is all.
This isn’t just your typical diner style spanish omelette. It’s loaded with caramelized onions, smoky chorizo sausage, sautéed kale and garlic, sprinkle a little feta cheese if you’re into that, regardless this omelette is fantastic and will get any day off to a great start. I’m not a morning person, but I have a little person that pulls my hair until I finally roll out of bed at 7am. Seriously I’m trying to be better, this new season of motherhood and early mornings isn’t going to change anytime soon. Every morning I try and think of what I’m grateful for while I’m still laying in bed, this simple practice sets such a positive tone for the day. Hearty breakfasts like this one make mornings all the better, I let the onions caramelize for an hour while I sip my coffee and the house fills with inviting smells. I will become a morning person, yes, I will.
Heat a medium sized frying pan or skillet and add oil or fat (I used bacon fat)
Add onions and turn heat to medium, let the onions gain some colour before turning the heat down and covering for up to an hour (you can skip this step if you don't want caramelized onions.)
Add chorizo and garlic, turn the heat up and sautee for a few minutes before adding kale, cook kale until it just begins to wilt. Remove from pan and set aside.
For the omelette, whip 3 eggs together, add a touch of oil or fat to your hot pan, pour the eggs in a steady stream and turn down the heat. Use a spatula to pull the egg from the edges to the middle allowing uncooked egg to fill in the gap. Cover for 1 minute.
Add half the chorizo mixture along the middle of the omelette and feta if you like. Cover for another minute and plate. Repeat for however many omelettes you want to make. Adorn with green onions and a squeeze of lemon.
I made these paleo raw protein bars for my brothers birthday. He’s an avid cross fitter and thus devours huge quantities of protein at any given chance. I thought he’d enjoy these nourishing bars more than a fancy cake. He also got a gallon of my homemade bone broth to keep his joints limber and free from strain. These bars are yummy and really easy to throw together with ingredients you’ll likely have in your cupboard. You can switch up the toppings with whatever you have around, bee pollen, dried goji berries, hemp seeds,sunflower seeds, cacao nibs, coconut…the list goes on and on. You could also add a Tbs or 2 of cacao powder for chocolate protein bars. Ditch the cliff bars and try these on your next hiking adventure!
If you’re into re-wilding, paleo lifestyle,indigenous cultures and sustainability, check out this new documentary Origins. It’s free until November 22nd and definitely worth watching, you can tell a lot of work went into creating this film.
½ C date paste or around 6 whole dates, soaked in warm water to soften for a few minutes
1 tsp pure vanilla extract
½ tsp sea salt
3 Tbs coconut oil, melted over a double boiler
¼ C pumpkin seeds
¼ C sesame seeds
¼ C chocolate chips
Instructions
In a food processor or high powered blender add cashews, dates, coconut oil, vanilla and salt and blend until a smooth paste is formed.
Line a square baking dish with parchment and evenly spread the mixture,sprinkle with pumpkin seeds, sesame seeds and chocolate chip gently pushing them into the mixture.
Place in the fridge or freezer and allow to set for at least an hour before cutting into squares
I’m suddenly obsessed with chia seeds, I’ve made this pudding 3 times this week and even J said it’s the best he’s ever had. Much to my surprise he gobbled up nearly all of it the first time. I’ve never taken him to be a superfood kinda guy, though he is my superman…swoon. The things I love about these little seeds is the satisfying pop they provide which is hard to come by elsewhere. The kiwi gives an addition textural orgasm and together, the berries, the coconut, all that goodness just makes you feel like a million bucks. I was so inspired by these dainty seeds that I researched the heck out of ’em and wrote a post devoted solely to their benefits, check it out here.
Mix in coconut milk, chia seeds and coconut flakes
Let the seeds soak and expand for minimum 30 minutes
Serve with sliced kiwi, coconut flakes and bee pollen
3.2.2802
I’ve been writing a lot for different websites surrounding health and nutrition. It’s really fun and I learn at least twenty new things every day. It inspires me to know that people are thirsty for knowledge in this realm. I think it’s safe to say the majority of people are becoming disillusioned by big pharma’s shortcomings. We’re only now seeing the implications of massive scale agriculture, pesticide use and commercial meat production. I’m still blown away by the fact that the first ‘supermarket’ only arrived on the scene in 1950.
I have breaking news, regular nutella isn’t nearly as healthy as they claim it to be! Shocker right? What should be a wholesome organic spread with emphasis on 2 amazing natural ingredients somehow got lost along the way. No fear, my feller cohorts and I have resurrected what nutella should be, no weird hydrogenated oils or refined sugar, just real food. It is 10:30 at night and I’m eating this stuff out the jar. I know you’re meant to spread it on stuff but I just can’t help myself. But why am I indulging in a bowl of this nutella at such a late hour? My inner night owl has not been tamed by motherhood. Though it is always just as difficult waking up at the crack of dawn to a hair pulling little ball of energy, I still can’t help but stay up late, creating, writing, laughing. What is this extraneous creature that dwells within me only to enliven after nine. She has always been there, when I was a young lass I would wait until everyone went to bed and have meetings with all my teddy bears arranged in a circle. We’d talk for hours. Or those slumber parties with all your best girlfriends, prank calling sexy phone lines in the wee hours of the night. I can see myself as an old woman, still staying up late to read, write, create, laugh, cry. Do you any have night owl tendencies? It’s interesting that my partner is what some would call a ‘morning person’ though to me he’s more of an ‘afternoon person’. How important is it to have similar sleep schedules in a relationship? Is it a little more difficult to find balance when one person eats nutella at night from a bowl and one spreads it on toast in the morning? Perhaps it matters more that both people love nutella, there’s a special bond there. Which reminds me of a quote…
Too true isn’t it? You certainly can’t please everyone. I know I’m guilty of trying to make everyone happy, but hey, it never works. There are even people out there who don’t like nutella (I’ve met them).
In a high powered blender or food processor, add hazelnuts and process until they start to form a smooth nut butter, you can add a bit of water here to get things moving.
Use a double boiler method to melt the coconut oil and cacao paste, stir in the honey and add this liquid to the hazelnuts.
Add salt,blend everything together until super smooth, adding water as you go to achieve desired consistency.
I don’t always know what to write about. On this food blog, which I suppose is entirely supposed to focus on food, that which nourishes us and how to best enjoy it. Though I do consider myself, and all of you for that matter, judges of good taste, I also feel like holy fuck, we are so lucky. First of all, to eat and have no real worries about where our next meal is coming from, but on top of that blessing, to photograph this nourishment, to share it far and wide. Whoa. I look at these numbers sometimes, I watch the real time on google analytics of all the people from all over the place checking out this meal that I created and wrote about and photographed and digested and gave back to the earth. It’s surreal to me just how deeply we are all connected, each and every one of us. Even that neighbour that you fucking can’t stand and your uptight stupid know it all boss, the primary investor at Monsanto and the guy who tried to shoot Harper yesterday. Does that perpetuate a feeling of compassion within us, or does it strike a chord of anger? I think for me it’s a bit of both, recently there was a study done on the worlds population and if all the food were divided equally, how many calories each person would be allotted daily. 2700. 2700 calories is plenty, for anyone, not to mention a child or elderly person just wouldn’t be consuming that many calories, so it would all balance itself out. Is the possibility of this statistic even real? It would seem so, yet the gluttony which rears its ugly head around every corner stifles the souls knowledge of the potential for every single one of us to be fed. Nourishment, to me, simply doesn’t always feel complete when I know there are hungry brothers and sisters out there. I want to feed them all, just do it, plant gorilla gardens everywhere and spread seeds like STI’s around every corner. Though i’m far from being in any epicentre of the hip happenings, I guess the first step is to just act locally, think globally. There are ideas brewing in my head and heart as to how this is possible. I want to let them stew and form themselves better before blurting anything out. But I feel a potential of thought is greatest when actions show themselves to be louder than words.
Now about these muffins, I loathe a dry muffin, honestly I have never enjoyed a wheat muffin except for the ones they make at Dominion Cafe, pear ginger white chocolate, I have to make a paleo version. Normally conventional muffins are so bleck, dry and dense and just blah. Well, not these little pumpkin chocolate chip muffins. Its likely I put way too many chocolate chips in them, speaking of sharing food maybe I can give organic chocolate chips out at halloween instead of GMO candy. I digress, these muffins are excellent, they’re moist, delicately spiced and filled with chocolate. Alongside a cup of coffee, they are like a morning bear hug. The basis of this muffin recipe is borrowed from these delicious blue berry muffins.
Hey I'm Chantelle, my alter ego would be a mermaid if I wasn't such a terrible swimmer. I love writing authentically and cooking in my pyjamas. My favourite pastimes include eating avocados, travelling the world and hanging out with a toddler.
