Savory Chorizo Breakfast Bowls

These Savory Chorizo Breakfast Bowls are a perfect hearty and filling brunch or make-ahead breakfast! I mean, isn’t everything just better when served in a BOWL and with a soft-boiled egg on top?

Simply prepare all of the ingredients the night before, toss in a bowl, and devour! Throw all of the ingredients in a mason jar or to-go container to enjoy this on-the-go! 

Savory Chorizo Breakfast Bowls

There’s not much I love more than a hearty breakfast to fuel me for the day filled with protein, healthy fats, and carbs. I love that you can easily prep all of these ingredients ahead of time and package them up for multiple weekday breakfasts. Easy, portable, and delicious! 

These bowls are loaded with vitamins, minerals, fiber, and protein to keep you energized and ready for the day ahead! 

Savory Chorizo Breakfast Bowls

Savory Chorizo Breakfast Bowls
Serves 4
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Ingredients
  1. 4 tablespoons extra-virgin olive oil or avocado oil, divided
  2. 4 raw spicy chicken sausage links, casing removed
  3. 4 cups kale, chopped
  4. 1 teaspoons lemon juice, freshly squeezed, set aside more for garnish
  5. 1 teaspoon Himalayan sea salt
  6. 1 sweet potato, cubed
  7. 1 red onion, diced
  8. 8 vine tomatoes
  9. 4 soft boiled eggs
  10. 1 avocado, halved
  11. Coarse sea salt, for garnish
For the kale
  1. With your hands, tear the stems off the kale and either chop or tear the kale into bite-sized pieces.
  2. Place the kale into a bowl with a teaspoon of lemon juice and a pinch of salt. Mix well.
  3. Sauté kale until wilted and set aside.
For the sausage
  1. Remove the casing for the raw chicken sausage. Heat a medium skillet with just enough avocado oil to cover the pan. Add the sausage to the pan and toss with a spatula. Cook until fully cooked through and browned.
  2. Optional: Add cooked sausage to a food processor and process until ground.
For the sweet potato, red onions, and tomato
  1. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
  2. Medium dice the sweet potato. In a  large bowl toss the diced sweet potato with 1 tablespoon avocado oil, and a pinch of sea salt. Spread the sweet potato in a single layer on one side of the baking sheet.
  3. Dice the red onion into a small dice. Add the diced onion into the same large bowl and toss with one teaspoon of avocado oil and a pinch of salt.
  4. Spread the onion on the other side of the parchment lined sheet tray.
  5. Place the tomato (stems attached) on the same sheet tray if there is room. If not, line another sheet tray with parchment paper and bake the tomato separately.
  6. Place one or both sheet trays in the oven and bake for 15-20 minutes, or until sweet potato is tender, the tomato has started to blister, and the red onion has started to caramelize.
  7. Toss the red onion and sweet potato every 10 minutes for even cooking.
For the soft boiled eggs
  1. Fill up a pot with a small amount of water. Insert a steamer basket and bring the water to a boil. Steam the eggs for 5 minutes. Take off heat and run under water or place in a ice bath until cooled off. Store in the fridge unpeeled for up to two days, until ready to eat.
Assemble
  1. Place all ingredients into your bowl, top with avocado and egg, and serve! Garnish with a squeeze of lemon juice, and a pinch of coarse salt.
Lexi's Clean Kitchen http://lexiscleankitchen.com/
Savory Chorizo Breakfast Bowls

Just look at that perfect egg! 

Find my guide on making the perfect hard/soft boiled eggs here.

What is your favorite weekday breakfast? 

 

Pancake and Waffle Mix

DIY Gift Week would not be complete without my Best Ever Fluffy Pancake and Waffle Mix from the Lexi’s Clean Kitchen Cookbook! These pancakes/waffles are gluten-free, grain-free, and totally the real deal! Everybody that makes these LOVES them so much! 

Pancake and Waffle Mix

Day 4 of DIY Gift Week!

Monday: Espresso Candied Pecans

Tuesday: Best Ever Chicken Rub

Wednesday: Homemade Bark

TODAY: Pancake and Waffle Mix! 

This mix is my favorite. I usually make a double batch to bring to my mom because she loves them so much. The printable labels below will make it easy for you to create a single, or a double batch as the perfect holiday gift this year! 

Pancake and Waffle Mix

What You’ll Need:

Jars (mini or larger- adjust sizes based on quantity you are giving)

Printable Labels: Double Batch Labels or Single Batch Labels 

Ribbon

Card Stock (White) Card Stock (Brown)

Pancake or Waffle Mix
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Prep Time
4 min
Prep Time
4 min
Single Batch
  1. ½ cup blanched almond flour
  2. ½ cup tapioca flour
  3. 1 teaspoon baking powder
  4. Pinch of fine sea salt
  5. Makes: 1 cup of mix (2 waffles (eight individual pieces total) or 8 3- to 4-inch pancakes
  6. (Labels have instructions on how to make the waffles/pancakes)
Double Batch
  1. 1 cup blanched almond flour
  2. 1 cup tapioca flour
  3. 1 1/2 teaspoon baking powder
  4. Pinch of fine sea salt
  5. Makes: 1 cup of mix (4 waffles (sixteen individual pieces total) or about fourteen to sixteen 3- to 4-inch pancakes
  6. (Labels have instructions on how to make the waffles/pancakes)
Instructions
  1. In a large bowl or a large mason jar, mix together almond flour, tapioca flour, baking powder, and sea salt.
  2. Store in an airtight container in the pantry for 2 weeks, or in the fridge for up to one month.
Lexi's Clean Kitchen http://lexiscleankitchen.com/


Pancake and Waffle Mix

Pancake and Waffle Mix

Grab your FREE Printable Labels: Double Batch or Single Batch!

Fall Hash Brown Breakfast Skillet

This Fall Hash Brown Breakfast Skillet is packed with all  of the quintessential flavors of autumn! It’s the perfect hearty weekday breakfast (or brinner), and great for a weekend brunch! Hearty, nutrient-dense, and delicious!

Fall Hash Brown Breakfast Skillet

The hash browns in this dish make it SO perfect. Instead of dicing the potatoes, simply shred them! It adds wonderful texture to the dish.

P.S. Did you miss that I announced the first leg of the LCK BOOK TOUR? Make sure to RSVP before tickets run out!

Fall Hashbrown Breakfast Skillet
Serves 4
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Prep Time
10 min
Cook Time
35 min
Prep Time
10 min
Cook Time
35 min
Ingredients
  1. 3 tablespoons grass-fed butter or extra-virgin olive oil
  2. 1 large squash (any type, we used butternut and celebration squash), medium dice
  3. 2 cups shredded potato, about 4 potatoes
  4. 1 red or yellow pepper, diced
  5. 1 small onion, diced
  6. 2 garlic cloves, minced
  7. 2 cups of loosely packed spinach
  8. 1/2 teaspoon garlic powder
  9. 1/2 teaspoon onion powder
  10. 1/4 teaspoon paprika
  11. 1 teaspoon fine sea salt
  12. 1/2 teaspoon black pepper
  13. Pinch red pepper flakes
  14. 3 or 4 eggs
Instructions
  1. Preheat oven to 350°F.
  2. In a large skillet over medium heat, heat butter and add garlic, onion, squash, shredded potato, and red or yellow pepper. Cook for 4 minutes, until veggies start to soften.
  3. Add in garlic powder, onion powder, paprika, salt and pepper, and a pinch of red pepper flakes. Cook until squash is tender, about 10 minutes.
  4. Make space for eggs with a spatula then crack eggs into the spaces, place in oven for 15 minutes until egg whites are firm.
Lexi's Clean Kitchen http://lexiscleankitchen.com/
Fall Hash Brown Breakfast Skillet

I hope you have an awesome weekend and that you LOVE this skillet! 

buythis-getthis

 

Get the details here!

Breakfast Cookies

Aside from these breakfast cookies being packed with awesome nutrients, they are also  easy to make and taste like banana bread.

Yes, banana bread.

 

Breakfast Cookies

Before we get into the cookies, I have to tell you how excited I am about today’s post. I am teaming up with Vital Proteins to share with you this protein-packed, delicious recipe, but I want to tell you why I love Vital Proteins Collagen Peptides so much, and how I sneak it into my diet daily.

 

My mom and I have been adding collagen into our diets for over a year and a half now and have been truly amazed at what we’ve seen. Let me tell you about her, first. My mom’s hair hasn’t stopped growing and is thicker than ever. Before she started using collagen protein daily, her doctor told her she might have to start taking medicine for Osteoporosis. At her next visit her doctor was stunned that she no longer had it! Now, I’m not saying collagen is the cure, but it was one of the only changes she made so she absolutely attributes it. 

 

I love it as it’s wonderful for your skin, nails, and hair, and also for joint and gut health. Now, how do we sneak it into our daily routine (aside from breakfast cookies)?

 

Breakfast Cookies

 Through my coffee (yes it’s tasteless)!

Easy breezy. I just add a scoop into the mug, pour in the coffee, and it dissolves instantly with no taste.

But, these cookies… what a treat! Loaded with protein, healthy fats, and some good carbs to make up the perfect fueling snack anytime of day.

 

 

Breakfast Cookies


Breakfast Cookies

 

 

Breakfast Cookies

 

 

Breakfast Cookies
Yields 12
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Prep Time
8 min
Cook Time
15 min
Prep Time
8 min
Cook Time
15 min
Ingredients
  1. 2 bananas
  2. 1/3 cup almond flour
  3. 1/2 cup crushed, ground walnuts or other nuts of choice
  4. 1/2 cup shredded coconut
  5. 2 tablespoons Vital Proteins collagen peptides
  6. 2 tablespoons maple syrup
  7. 1 teaspoon
  8. vanilla extract
  9. Pinch sea salt
  10. 1/2 cup add-ins of choice (chocolate chips, raisins, dried cranberries)
  11. Optional: Add 2 tablespoons of cocoa powder for chocolate cookies.
Instructions
  1. Preheat oven to 350°F and line a baking sheet or a plate with parchment paper.
  2. In a bowl smash bananas until soft and mushy.
  3. Add in almond flour, crushed nuts, shredded coconut, and collagen peptides and mix to combine.
  4. Add in maple syrup, vanilla, and sea salt and mix to incorporate.
  5. Add in any add-ins as desired.
  6. Scoop 12 cookies onto the baking sheet and bake for 15 to 17 minutes.
  7. Let cool completely before serving.
  8. Lasts for up to 1 week in the refrigerator or in an air-tight container on the counter, or in the freezer for up to 1 month.
Notes
  1. For these cookies I use the blue bottle of collagen peptides, not the green. The green is for gummies and other gelatin items.
Lexi's Clean Kitchen http://lexiscleankitchen.com/

Breakfast Cookies


 

 

Enter below by simply leaving a comment!

Bonus Entry 1: Share with friends on your social media.

Bonus Entry 2: Make this recipe & leave a comment about it!

 

 

Chocolate Chip Banana Pancake Casserole

This Chocolate Chip Banana Pancake Casserole is going to be the new hit of your brunch and weekend parties. It’s made with my popular fluffy paleo pancakes, and really, who doesn’t love a chocolate chip and banana combination?

I think my new favorite thing is a meal made in casserole form. It’s like the new one-pan meals and bowls that I’ve been loving. Easy to transport and fun to eat. Plus, all the flavors come together in the most delightful way.

Chocolate Chip Banana Pancake Casserole

If you follow me on SnapChat (username: Lexiscleankitch), you know I’ve been cooking up a storm for my upcoming cookbook! I’ve been blogging less and I seriously hate not connecting with all of you more. BUT, there is light at the end of the tunnel and I’ll soon be back to our regularly scheduled programming!

This breakfast casserole requires a tiny bit of extra work from your traditional pancakes, but it’s super delicious and so fun to eat– it’s worth it!Paleo Pancake Casserole

Chocolate Chip Banana Pancake Casserole

Chocolate Chip Banana Pancake Casserole
Serves 6
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Prep Time
5 min
Cook Time
1 hr
Prep Time
5 min
Cook Time
1 hr
Pancakes
  1. 1 cup blanched almond flour
  2. 1 cup tapioca flour
  3. 4 eggs
  4. 1/2 cup unsweetened applesauce
  5. 1 teaspoon baking powder
  6. ½ teaspoon vanilla extract
  7. Pinch of sea salt
  8. 1/3 cup dark chocolate chips
  9. Butter, for greasing
Everything else
  1. 3 eggs
  2. 3/4 cup Pacific Foods Organic Original Almond Milk
  3. 1/4 teaspoon cinnamon
  4. 1/2 teaspoon vanilla extract
  5. 1 1/2 tablespoon maple syrup
  6. 1 banana
  7. Additional chocolate chips
Instructions
  1. Preheat oven to 350°F.
  2. In a bowl combine almond flour, tapioca, baking powder, and dash of sea salt. Add in eggs, applesauce, and vanilla- mix to combine. Fold in chocolate chips.
  3. Heat grass-fed butter in a skillet over medium heat and pour in batter.
  4. Let cook for 3-4 minutes on each side or until golden brown.
  5. Continue with remaining batter, greasing pan each time.
  6. Transfer to a plate and set aside.
  7. Line pancakes in a greased baking dish, creating two stacked layers.
  8. In a bowl whisk together egg, almond milk, maple syrup, vanilla, and cinnamon.
  9. Pour over pancakes.
  10. Bake for 40 minutes until the egg mixture has completely set and is no longer jiggly.
  11. Slice and serve with maple syrup!
Lexi's Clean Kitchen http://lexiscleankitchen.com/


Chocolate Chip Banana Pancake Casserole

This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own. My sponsors help make LCK possible!

Are you on team casserole?

Kick-Start Your Morning: 8 Healthy Breakfast Recipes

SPRING is here and I am loving that the sun is now setting a bit later in the day! High five for daylights savings and being able to shoot recipes for you after 4pm!

Today, I want to talk about kick-starting your Spring, and your mornings, with delicious and nutritious breakfast recipes that will give you proper fuel to keep you energized and moving!

8 Healthy Breakfast Recipes

Breakfast is an important meal of the day, so why does it often get skipped over? Today I’m sharing a few of my favorite LCK breakfast recipes– some that come together in under 15 minutes, some that are grab-and-go, and a variety of types of recipes to satisfy everyone. All of the recipes are packed with good-for-you ingredients to fuel your morning.

A good idea is to prep the night before so you can get up and nourish your body!


On-The-Go Egg Nests

Egg Nests

Morning Glory Muffins Gluten-Free Morning Glory Muffins

Mexican Breakfast Casserole Mexican Breakfast Casserole

Creamy Green SmoothieGreenSummerSmoothie1

3-Ingredient Breakfast Skillet3igredientbreakfastskillet10

Breakfast FajitasBreakfast Fajitas

Bananas Foster Chia Puddingbananasfosterchiapudding6-683x1024

BLT Sweet Potato Frittata SweetpotatoBLTfrittata5 

Learn more about living gluten free! Visit http://udisglutenfree.com/community 

This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.

 What is your favorite breakfast to eat in the morning?