Pomegranate Margarita

Pomegranate Margarita

As Scott and I were experimenting making drinks with pomegranate juice, he decided to bust out the tequila.  I was highly skeptical about this because for whatever reason, tequila + pomegranate juice did not seem like they would match up well.

I was wrong.  So, so wrong.

This drink has enough kick to let you know it’s a cocktail but mild enough that no one will end up with a lampshade on their head by the end of the evening.

Feel free to rim the glass with a little salt or a little sugar mix.

Andrea’s Pomegranate Margarita

  • 2 oz Reposado or Anjeo Tequila (You can use Silver if you prefer)
  • 1 oz Cointreau
  • 3 oz Pomegranate Juice
  • Juice of half a lime
  • 2 Dashes of Orange Bitters
  • 2 Dashes of Peychaud’s Bitters
  • Ice for the shaker
  • 6-8 oz Seltzer or Club Soda, optional

In a shaker combine all ingredients except the seltzer or club soda.  Shake for about a minute and pour into a glass.  Add the seltzer or club soda at this time and stir.  Serve and enjoy!

Now you’re ready with another cocktail recipe for your #BoozeyHoliday party!  I have one more pomegranate recipe coming up for you on Wednesday, stay tuned!

Grain Free Granola

Paleo granola, coconut cream, blueberries After getting a little tired of eating animal protein at breakfast for several days in a row, I needed something else. Something that was going to provide me with the same nutritional punch and keep me full and satisfied.

But I wanted it to be a little lighter and something I could mix with fruit.

Granola came to mind and I looked around at several paleo granola recipes.  They all featured nuts in some way and some coconut.

Normally I have granola with yogurt but I was nixing yogurt during the course of the Spring Clean Eats challenge so I needed something else.

Coconut milk was challenge friendly and I used that to make a nice little sauce to go with the granola. Maple Kissed Coconut Cream Sauce goes perfectly with the granola.

Now I had a balanced breakfast! Full of protein, fresh fruit, and hefty enough to keep me full for several hours.

Andrea’s Grain-Free Granola 

  • 2C Whole Almonds, raw
  • 1 1/2C Pecan Halves, raw
  • 1C Walnuts, raw
  • 1C Shredded Unsweetened Coconut
  • 1/4C Raw Honey
  • 1/4C Ghee

Preheat oven to 325 and line a baking sheet with foil or parchment paper.  In a small sauce pan, combine honey and ghee and heat over low heat until the ghee is melted.  Stir to make sure the honey is incorporated with the ghee.  Remove from heat and set aside.  In a food processor, add all the nuts and pulse (about 7 times) until the nuts are much smaller pieces.  Pour nut mixture into a large mixing bowl.  Add in the ghee and honey mixture and stir until all the nuts are covered.

Pour mixture onto baking sheet, making sure to spread the mixture out.  Bake at 325, stirring every few minutes, for about 20 minutes.  The last 5 minutes of baking, add in the shredded coconut and stir.  Once the nuts have browned and the coconut is toasted, remove from heat.

Allow to cool for about 5 minutes and then serve!  Store in an airtight container in fridge.  Keeps for several weeks.

Grain free granola, blueberries, coconut creamDelicious easy breakfast! Perfect to highlight all the new summer fruits that will be arriving!

Breakfast Soup

Breakfast SoupOne of the first things I made when doing the Spring Clean Eats challenge, was Breakfast Soup.  I’ve seen some other paleo folks have soup for breakfast and the idea intrigued me.

I didn’t want anything too heavy, like a stew, and I didn’t want anything that was going to be loaded down with protein and veggie.

I wanted a light soup with some protein, a little veg, and lots of flavor.  I started thinking about how to approach this and decided that egg drop style soup seemed like it fit the bill.

I played around with the recipe and now have a new favorite way to eat some eggs and veggies in the morning.

Breakfast Soup is quick to make and perfect for those mornings when you might be feeling a little sluggish or chilly days when you don’t want to get out of your PJs.

If you like savory breakfasts, this soup will hit the spot!

Andrea’s Breakfast Soup

  • 4C Chicken Stock
  • 1/4-1/2 tsp Soy Sauce**
  • 1/2tsp Garlic Powder
  • Large Handful (or about 2C) of Spinach, finally chopped
  • 3 Green Onions, thinly sliced
  • 2 Eggs, Whisked

In a large sauce pan, bring the stock up to a simmer.  Add in the soy sauce and the garlic powder.  Then add in the spinach and allow to cook until the spinach is fully wilted.  Start whisking the soup with a fork and slowly drizzle in the eggs.  The eggs will puff and cook immediately.  Continue until all the eggs are in the soup. Bring soup back up to a simmer.  Remove from heat and ladle into soup bowls.  Garnish with green onions and serve immediately.

Serves two.

**If you want to make this completely paleo, substitute coconut amnios for the soy sauce.

You decide how much soy sauce or coconut amnios you want to add.  I usually do 1/4 tsp but you can do up to 1/2 tsp without overpowering the soup too much.  Feel free to add in a few drops of fish sauce as well!  Or toss on some chopped cilantro as a garnish for extra kick.

We love this soup, it has a comforting quality to it and makes us feel energized.  It’s a soup that will stick with you and not leave you feeling hungry after an hour.

If you’re looking for something new to try for breakfast, go for soup!

Eggnog Waffles

Eggnog WafflesA local dairy, Morning Fresh, makes eggnog for the holidays and it’s fantastic.

It’s thick, creamy, and full of holiday spice like nutmeg and allspice.  It’s hands down one of the best dairy eggnogs that I’ve tasted and during the holidays I always have a quart of it in the fridge.

We drink it but I also use it to bake with because it provides fantastic flavor.  I promise this is not an ad for Morning Fresh, I just really like their nog.

So on one of my days off, I decided to use some nog in waffles.  Oh and some rum.

This was a good decision.

Andrea’s Eggnog Waffles

  • 2C Unbleached All Purpose Flour
  • 1tsp Baking Soda
  • 3TBSP Cane Sugar
  • 1tsp Cinnamon
  • 1/2tsp Allspice
  • 1/4tsp Clove
  • 2 eggs
  • 1 1/2C Eggnog (can use non-dairy eggnog**)
  • 1/2C Water
  • 1/2C Rum
  • 2tsp Vanilla Extract
  • Melted butter or coconut oil to brush on the waffle iron.

Start to heat up the waffle iron. In a large mixing bowl combine all of the dry ingredients and whisk.  In a medium sized bowl, combine all of the wet ingredients and mix well.  Slowly add the wet mixture to the dry and gently whisk until everything is incorporated.

Allow the waffle mixture to set for about five minutes.

Brush the waffle iron with butter/coconut oil and pour a 1/2C of batter into the center of the waffle iron.  Close and cook for about three minutes or until the iron indicates the waffles are ready.

Repeat with remaining batter.

Serve while the waffles and toasty and warm!

Eggnog WafflesWe inhaled these waffles.  With grace though, we are civilized human beings even if we have bedhead and wear our jammies most of the day.

This makes several waffles which can be frozen and reheated easily either in a toaster or toaster oven.

**You can use non-dairy eggnog but since it isn’t as thick as the dairy version, you’ll probably need to reduce the water down to 1/4C or less.

It’s the holidays! Crack open the nog and the rum for breakfast.  Why not?

Cider Pumpkin Waffles

Cider Pumpkin WafflesOh Fall, when all the ladies lose their minds over pumpkin and pumpkin spice everything.

Myself included, which is why I’m joking about it.  Along with pumpkin everything, I also look forward to apple cider season!

In the fall cider is a staple in my fridge and I use it for everything.

Since I’ve been on a waffle kick, I decided to experiment a bit and make some cider pumpkin waffles.

Yes I realize this has been done before, I’m not pretending like I just invented something new. I’m just sharing how I went about making these waffles and maybe that will get you to try something new!

Andrea’s Cider Pumpkin Waffles

  • 1 1/2C White Whole Wheat Flour
  • 1tsp Baking Soda
  • 3TBSP Cane Sugar
  • 1tsp Cinnamon
  • 1/4tsp Ground Clove
  • 1/2tsp Allspice
  • 1 3/4C Apple Cider
  • 3tsp Vanilla Extract
  • 2 Eggs
  • 3TBSP Pumpkin Puree
  • Melted Coconut Oil or Butter for the waffle iron

In a large mixing bowl combine the flour, baking soda, spices, and sugar.  Whisk until everything is combined.  In a medium sized mixing bowl, combine the cider, eggs, extract, and pumpkin.  Whisk until everything is combined.

Slowly add the wet mixture to the dry, gently stirring.  Continue to stir until everything is combined well.  Set aside and let rest for at least 5 minutes.

Heat up the waffle iron.

When waffle iron is ready, brush with some oil or butter to prevent batter from sticking.  Pour 2/3 cup of batter into the center of the iron.  Close and let the waffles bake.  This takes about 3 minutes or until your waffle iron indicates that it’s ready.

Remove waffles and repeat with remaining batter.  Serve and enjoy!

Cider Pumpkin WafflesIf that amount of batter is too much (leaks out sides of waffle iron) or not enough, then you can adjust the amount you pour onto the waffle iron.

You can also use all-purpose flour if you like.  I just happen to like wheat a little more.

These waffles turned out fluffy with a crispy bite to them.  Leftovers freeze really well and you can reheat them in a toaster or toaster oven to make them even crispier!

Pecan and Walnut Rolls with Bourbon Icing

Pecan and Walnut Breakfast Rolls I am not by any stretch what one would call a baker. I make the occasional cookies, biscuits, and pie crust. That’s about it.

But sometimes I want to experiment and make something different.  Recently I couldn’t get the idea of cinnamon rolls for breakfast out of my head.

Gooey rolls filled with nuts and perhaps a boozy icing would be a great way to kick off a weekend morning.

While Scott and Avery were sleeping in all snug in bed, I was in the kitchen putting together some sweet dough for rolls.

And crossing my fingers that it would work because I’m still learning how to bake at elevation.

I’m pleased to say this experiment turned out and I’ll probably be making some more very soon!

Andrea’s Pecan and Walnut Rolls with Bourbon Icing

To Bloom The Yeast:

  • 1C Milk (I used whole milk but you can sub soy if you want)
  • 1TBSP Active Yeast (Not for bread machines)
  • 1TBSP Cane Sugar

Heat the milk until it’s just warm, you do not want it to boil or scorch.  In a glass bowl add the milk, yeast, and sugar.  Let sit for about 5 to 7 minutes to allow it to bloom.

For The Dough:

  • 1 1/2C White Whole Wheat Flour
  • 1C Unbleached All Purpose Flour
  • 2TBSP Cane Sugar
  • 1tsp Ground Cinnamon
  • 2tsp Vanilla Extract
  • 1/2C Milk

For The Filling:

  • 1C Pecan Halves*
  • 1C Walnuts*
  • 1tsp Ground Cinnamon
  • 2tsp Vanilla Extract
  • 3TBSP Brown Sugar
  • 4TBSP Unsalted Butter, cut into cubes
  • 1TBSP Milk

*Make sure to use unsalted pecans and walnuts.

Bourbon Icing:

  • 1/2C Powdered Sugar
  • 1TBSP Bourbon

Mix together so that it forms an icing that can be drizzled.  Add more bourbon if necessary.

Making The Dough: 

In a stand mixer, add all the dry ingredients for the dough and whisk together mixing it well.  Attach the dough hook, add in the yeast mixture and slowly mix the dough.  Add in the additional milk and vanilla letting everything mix together.

The dough will be very sticky and soft.

Set aside and let the dough rise for one hour.


Making The Filling:

In the meantime, in a food processor add all the ingredients for the filling and pulse until a paste forms.


Preheat oven to 400 degrees.

When it’s time to roll out the dough, sprinkle a surface with flour and flour a rolling pin.  Roll out dough to about 1/4 of an inch thin and in the shape of a rectangle.  About 20 inches long and 20 inches wide.

Spread the filling onto the dough and roll up lengthwise.  Slice the roll in about 2 inch pieces. You should get about 12 rolls.

In a buttered or greased cast iron skillet (I used a 9 inch skillet) arrange the rolls.  Allow to rise for 1/2 hour.

Place in oven and bake for about a half hour or until the dough fully sets.

Remove and let cool for 10 minutes.

Drizzle with bourbon icing and serve!

Yields about 12 rolls.

Pecan and Walnut Rolls with Bourbon IcingIt seems like a lot when you are first looking at the recipe but I promise it’s not hard at all.  It does take time but oh man fresh nut rolls with boozy icing on a weekend morning are totally worth the effort.

Scott was happy and I was so pleased that this experiment worked!  As much as I loved the icing it ended up being a little sweet for me.  However if you love bourbon then make extra icing, trust me.

I did put an eggwash on the rolls before baking them but that is completely optional and not required.

Now that I have the baking bug, I’ll have to see what else I can bake up this week.

Have fun guys, and remember, always play with your food! Enjoy!



Breakfast Sweet Potato

Meet my new breakfast, a sweet potato!

I’ve been sort of in a breakfast slump lately.  I’m not really digging on oatmeal anymore.

Well let me clarify that a bit.  I love oatmeal but I just don’t want it everyday.

I stumbled across Rachel’s blog, Two Healthy Plates, and saw that she posted about having sweet potatoes for breakfast.


This was right up my alley and I immediately tried it out the following week.

I am in love with the breakfast sweet potato!

I top it with a little butter, yogurt (vanilla or Greek, your choice) and homemade granola.

Sometimes I’ll add on some sliced up banana as well and a drizzle of maple syrup.

Half a sweet potato with toppings is plenty of breakfast for me and it gets me through the entire morning.

The best thing about this breakfast is that it can be made ahead saving me time in the kitchen in the mornings.

I can roast several sweet potatoes at once and then keep them in the fridge for breakfast during the week.  When I’m ready for breakfast, all I have to do is slice, heat, and top.

Breakfast is done in minutes and it’s yummy!

It’s not a conventional breakfast, I know, but it is exactly what I was looking for.

Now I need to figure out how to make a breakfast soup and I think I’ll be out of my breakfast rut.

Buttermilk French Toast

First up in my Cooking With Buttermilk Series, is Buttermilk French Toast!

French toast is quickly becoming my new favorite breakfast.  Before it was pancakes but this is starting to win my heart.

Crispy eggy bread with butter and syrup?  Yes please!

What a perfect way to use up some of that buttermilk as well, making a nice filling breakfast!

Andrea’s Buttermilk French Toast

  • 6 Slices of Whole Grain Bread, Dried out (either leave out on the counter the night before or quickly toast up in the toaster)
  • 4 eggs
  • 2/3C Homemade Buttermilk
  • 2tsp Vanilla
  • 1tsp Cinnamon
  • Pinch Brown Sugar

Heat a griddle up over medium heat and place a dollop of coconut oil on top.  In a large mixing bowl combine eggs, buttermilk, vanilla, cinnamon, and brown sugar.  Whisk until everything is blended together.

Dip in one slice of bread and place on griddle.  Depending on the size of your griddle will determine how many slices you can cook at a time.

Cook toast on each side for about 4 minutes.  Repeat with all slices of bread.

Remove and serve!

Sweet, fluffy, filling, and perfect for a lazy Sunday breakfast.

If you don’t have buttermilk you can sub in any dairy or nondairy milk of your choice (I would recommend full fat coconut milk from a can).

Breakfast Casserole

This is one of those dishes that Scott and I have on occasion, usually around a holiday.

I’m not sure why, I think it’s because we like it so much we want to keep it special.

Our most favorite time to have it is on Christmas morning.  This casserole gets prepped the night before and baked the next morning.

I put it in the oven as we sit down with our first mugs of coffee and dive into our stockings.  While we open gifts the aroma of the casserole floats in from the kitchen increasing the excitement in the air and causing our bellies to rumble in anticipation.

It’s easy to make, the hardest part is waiting the hour or so for it to bake!

Andrea’s Breakfast Casserole

  • 1lb Ground Breakfast Sausage, cooked and drained
  • 6 Eggs
  • 1 3/4C Unsweetened Coconut Milk (From the dairy aisle, not the can)
  • 6C Cubed Bread Pieces or About 1/2lb loaf of bread cubed up
  • 1tsp Dry Mustard
  • Salt and Pepper to taste
  • 2C Shredded Sharp Cheddar Cheese, plus extra for a topping

In a large mixing bowl add in the bread cubes and the cooked sausage.  In a smaller mixing bowl, combine eggs, coconut milk, dry mustard, salt, and pepper.  Whisk until the eggs are well incorporated into the coconut milk.

Pour egg mixture over top of the bread and sausage, add in the two cups of cheese and combine until the bread is coated with the egg mixture.

In a greased baking dish, I used a 9×13 (or 2 1/2 QT) dish, pour in the bread and egg mixture.  Make sure it’s evened out, cover with foil and place in fridge over night.

Preheat oven to 375, poke a few holes in the foil, and place baking dish in the oven.  Bake covered for about 40 minutes.  Remove foil and bake uncovered for about another 30 minutes or until the center is set and cooked through.  Sprinkle with a bit more cheese if desired, till it’s melted.

Allow to cool for 5 minutes before serving.  Serve and enjoy!

We love this casserole and it provides plenty of leftovers for the next few days.  It’s also a great dish to make if you’re having guests over.  It serves a lot and pleases just about everybody.

I like to use a whole grain bread in this dish which I think makes it a bit more heartier and filling.  You can use whatever kind of bread you enjoy.

You can also use milk or another nondairy milk of your choice (though I do recommend unsweetened) if you don’t like or don’t want to use coconut milk.

Have fun guys and remember, always play with your food!  Enjoy!

Sauteed Apples with Crushed Pecans

Sometimes I want a topping for Sunday Morning Pancakes that brings a little more umph than syrup. I want something in addition to syrup.

Since we always have a fruit with breakfast (and lunch!), I decided to make that part of the dish instead of just a side.

Sauteed bites of apple with the sweetness of crushed pecans is a great topping for pancakes.

Andrea’s Sauteed Apples with Crushed Pecans

  • 2 Small – Medium Red Apples, chopped
  • 1/2C Crushed Pecans
  • 2TBSP Butter
  • 1tsp Olive Oil
  • 1/2tsp Cinnamon

In a medium sized skillet, heat butter and oil over medium heat.  When the butter starts sizzling, add in the apples and cinnamon.  Sautee for about 3 minutes and then add in the crushed pecans.  Sautee for another 3 minutes, remove from heat and serve!

Makes enough topping for 3 servings.

Perfect for pancakes!  The apples are warm but stil crisp since they are not cooked for very long.  Plus you’re starting you day off with a serving of fruit!

This is also great for a topping over ice cream, with some yogurt, or even on top of some oats.  Mix with some granola for some extra crunch!

Have fun guys, and remember, always play with your food! Enjoy!