Stuffed Ricotta Omelet with Fresh Berries

Peanut Butter Stuffed French Toast has long been one of my favorite comfort food breakfasts.  Since going grain and legume free that breakfast treat has been off the menu…until now.  The recipe I’m sharing includes my favorite fillings and toppings but, of course, the options are endless…so substitute your favorites.  This recipe also includes dairy but would probably work with substituting coconut milk for the ricotta, although I haven’t tried it.

My new comfort food breakfast…or dessert.
This is a pic of my dad’s birthday breakfast so for an extra treat
I added a few dark chocolate chips to the omelet before flipping it! Oh my…

Sweet Ricotta Omelet (Serves 1)

2 eggs

2 Tbsp. ricotta cheese

1/4 tsp vanilla

1/4 tsp cinnamon

8 drops liquid stevia (1 Tbsp. sweetener of your choice)

1/16 tsp. baking soda

Filling:

1-2 Tbsp. almond butter

1/2 banana, sliced

Topping:

1/2 cup berries

1 Tbsp. maple syrup

fresh whipped cream

Directions:

Heat a lightly greased 8″ omelet pan over medium heat. Whisk together eggs, ricotta, vanilla, cinnamon, stevia and baking soda until smooth.  Place berries in a small bowl, heat maple syrup (I microwave it for about 15 seconds) and then pour it over the berries and set aside.  Pour egg mixture into the omelet pan and cook until the eggs are almost set.  Turn off the heat, carefully flip omelet and leave in the pan until cooked through (only about one minute or so more).  Slide omelet onto a plate, spread almond butter on one half of the omelet and top with sliced banana, fold the other side over.  Pour berries and maple syrup over the folded omelet and top with fresh whipped cream.  Enjoy!

This recipe is shared at:

Fight Back Friday, Fresh Bites Friday, Gluten Free Friday

Tastetastic Thursday

Made From Scratch Monday, Fat Tuesday, Slightly Indulgent Tuesday, Gluten-Free Wednesdays

Tasty Tuesday

Fill Those Jars Fridays

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Grilled Pineapple-Pepper Pork Chops

Grilled Pineapple-Pepper Pork Chops with Squash Chips

This is a super simple recipe (adapted from here) that can be prepped ahead of time and stored in the fridge or freezer.  When you are ready to eat just pull them out and pop them on the grill, voila…dinner!  I used to make these all the time using a store-bought teriyaki sauce but once I cut sugar and soy from my diet that wasn’t really an option.  I finally found a great recipe for a homemade teriyaki sauce (adapted from here) that I substituted pineapple juice for the sugar and coconut aminos for the soy sauce…I have to say, it came out great!  So, these will definitely be back on our menu rotation!

Grilled Pineapple-Pepper Pork Chops

 1 boneless pork chop per person

1 slice red onion per person

1 bell pepper ring per person

1/4 cup unsweetened pineapple chunks per person

1 1/2 Tbsp teriyaki sauce per person (recipe follows)

1 Tbsp butter, ghee or coconut oil per person

salt and pepper

For each serving, lay a pork chop on a large square of heavy-duty aluminum foil.  Sprinkle generously with salt and pepper.

Top each chop with onion, pepper and pineapple chunks.

Drizzle with the pineapple-pepper teriyaki sauce and top with butter, ghee or coconut oil.

Wrap tightly in the foil, rolling ends to completely seal the package.

At this point you can freeze or refrigerate the packets.

When ready to eat, place the packets directly on a preheated grill for 15-20 minutes.  Check to see if the pork chop is cooked through; re-wrap and cook a little longer, if necessary.  Let rest for 5 minutes before serving.

Pineapple-Pepper Teriyaki Sauce

1 jalapeno pepper, seeded and finely chopped

1/4 cup unsweetened pineapple juice (reserved from can of chunks)

2 1/2 Tbsp. water

2 Tbsp. apple cider vinegar (balsamic would be nice as well!)

2 Tbsp. coconut aminos

2 tsp. arrowroot

2 tsp. minced fresh ginger

In a small saucepan, combine jalapeno, pineapple juice, water, vinegar, coconut aminos and arrowroot.  Heat on medium-high and bring to a boil.  Cook for 1 minute, stirring constantly, until thickened.  Remove from heat and stir in ginger.

This recipe is shared at:

Fat Tuesday, Slightly Indulgent Tuesday, Gluten-Free Wednesdays

Made From Scratch Mondays

Real Food Wednesdays, Whole Foods Wednesday

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