Google+ Cave Food Kitchen

No Oat “Oatmeal”

1/4cup(s)walnuts, (really any nuts will work, though)
2tablespoon(s)flax seeds, ground
1/4teaspoon(s)nutmeg, ground
1/4teaspoon(s)ginger, ground
1tablespoon(s)almond butter
1mediumbanana(s), mashed
1/4cup(s)almond milk, unsweetened(add more if desired)
2teaspoon(s)pumpkin seeds
1/2cup(s)berries, fresh, (optional)

  1. Add walnuts, pecans, flax seed and spices to a food processor and pulse mixture to a coarse grain (make sure to stop before it is ground into a powder). Set aside.
  2. Whisk together eggs and almond milk until the consistency thickens and becomes a loose custard.
  3. Thoroughly blend the mashed banana and almond butter together and add it to the custard, mixing well.
  4. Stir in the coarse nut mixture.
  5. In a medium saucepan, warm the mixture on the stove until the "no-oatmeal" reaches the desired consistency and the whisked eggs look firm as though cooked; this should only take about 5 minutes. Stir frequently.
  6. Sprinkle pumpkin seeds and berries on top. Add more almond milk if desired.
Recipe courtesy of:

Fried Eggs with Sweet Potato Hash


1 tablespoon coconut oil
1 medium sweet potato, diced into 1/2 inch cubes
1/2 medium onion, diced
2 sausages, nitrite/nitrate free, sliced
1 medium bell pepper, diced
2 tablespoons water
4 eggs
1/4 teaspoon black pepper, freshly ground

In a large skillet, heat coconut oil over medium heat. Add the onions and sweet potatoes, and saute
for 5 minutes. Add the sausages and continue to cook until sausages are browned and sweet potatoes are slightly softened.

Add bell peppers and water. Cover and cook for 15 minutes or until the potatoes are completely soft, stirring frequently.

Meanwhile, fry eggs in coconut oil. Season eggs with freshly ground black pepper and serve over sweet potato hash.