Breakfast
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Recipe: Egg pesto salad
Another egg salad recipe. I told you there were more variations coming! (see the egg & cucumber variation here). This version includes two of my favourite sauces (pesto and mayo), which for some reason I never thought about mixing together.
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Recipe: Egg & cucumber salad
We’re not big on egg salads in Perú. Yes, we have “huevos a la Rusa” (Russian-style eggs, a spin of the classic Olivier salad) but not the typical chopped egg salad as it’s known in the anglo world. Now that I’m doing the AltShift experiment, egg salad has entered my breakfast menu. I made the mayonnaise with organic avocado oil, which gave it a very cool green colour as you can see in the photo below. This is a basic recipe with cucumber. There are infinite variations to this recipe; I’ll be posting more in the future.
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Recipe: Cacao maca smoothie
Confession time: despite being Peruvian, I don’t like maca. I do try to get some in my diet because it’s meant to help with hormonal balance, but I have to find ways to disguise its flavour. I’ve been making a smoothie mix with the dry ingredients listed below, which I multiply 3 or 4 times and store them in a jar, making it easy to chuck in the blender in the morning. I’ve used avocado and/or coconut milk for thickness and fat content. I don’t use any sweetener (IMO you don’t need any if using coconut milk, anyway) but that might be overkill for you, so go ahead and add…
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Meat breakfasts
If you are like me and prefer savoury breakfasts but are tired of eggs, meat-based breakfasts might be a good option for you. They are cost-effective, easy to prepare, can be made in advance and freeze well. It’s a great way to get quality protein and a good amount of veggies before heading to work. Here are a few ideas if you want to give them a go.
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Recipe: Crustless smoked trout quiche
This recipe was inspired by a Facebook comment from my great friend Oriana. I used to spend most Sundays in her house. We played, laughed, and dreamed about starting a band. We played outside with her cousin. We went to the shops to buy bread, ham, and milk for afternoon tea. We wrote silly things. Dad picked me up when I was tired, well fed and happy. Oriana left school to move to Tacna (city in the South of Perú) with her family and one day she decided to move to Norway – and became a great writer and cook in the process. “Naturally”, the only way we can keep…
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Recipe: Crustless sausage & spinach quiche
I know, I know… this is getting kinda boring but we’ve been really enjoying the variety of breakfast quiches I’ve been coming up with. This crustless sausage & spinach quiche is easily customised to whatever ingredients you have available. For this one I didn’t even have to go to the market, as the sausages and spinach were already in my freezer. The snags were pork & ginger from Feather and Bone, the best quality you can possibly get: pastured-fed pork, no fillers (and therefore grain- and gluten-free), and amazing flavour. This recipe is gluten-free (depending on the sausages you use) and low-carb. This crustless sausage & spinach quiche is easily…
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Recipe: Crustless bacon & zucchini quiche
Crustless bacon & zucchini quiche is another egg-based breakfast recipe featuring Trunkey’s products. This time it was the turn of everyone’s favourite: bacon. I used a mix of nitrate-free smoked and plain bacon, feel free to use your favourite. This recipe is gluten-free and low-carb. Crustless bacon & zucchini quiche is another egg-based breakfast recipe featuring Trunkey's products.
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Recipe: Crustless ham, mushroom & spinach quiche
There’s a new pork stall at the markets. Trunkey’s pigs are not pasture-fed but at least they’re farm-raised with no added hormones or antibiotics. They sell the usual cuts and pork products but the thing that really got my attention was nitrate-free bacon (smoked and plain) and ham. Both contain only three ingredients: pork, water and salt. Lately we’ve been alternating our meat breakfasts (some kind of minced meat with different veggies and seasonings) with egg-based breakfasts. I make a big tray, cut it in portions and put them in containers so they’re ready to be reheated and consumed during the week. Here’s the recipe for the latest crustless quiche…
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Recipe: Crustless morcilla & kale quiche
This crustless morcilla & kale quiche is a very tasty and easy to make 3-ingredient breakfast. It freezes well if you choose to keep it for longer than a few days. If you don’t like morcilla (blood sausage) you can use chorizo or your favourite sausage, just keep in mind you might have to use more than two if they’re thin. This crustless morcilla & kale quiche is a very tasty and easy to make 3-ingredient breakfast.
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Recipe: Chorizo & cassava tortilla
I’m not an expert in the history of the tortilla española (Spanish tortilla or omelette), but I believe the traditional tortilla has nothing else than eggs, potatoes and onions. Outside of Spain, however, you can find tortillas with all sorts of ingredients, capsicum, chorizo and mushrooms being some of the most popular. This time I wanted to try some chorizos from Rodriguez Bros that I bought at my local market, so I made a bastardized version of the dish. By the way, the chorizos were delicious, a bit spicy, and while they have sugar and milk in them they’re at least gluten-free.
