Mini Frittatas (Paleo, Dairy Free)

Mini Frittatas with Sweet Potatoes and Rainbow Chard - These cute miniature frittatas are the perfect egg dish to serve a paleo, vegetarian or dairy-free family member or friend! They're delicious, portable and easily made ahead and reheated throughout the week.

I love a good egg bake, and since going gluten- and dairy-free frittatas are always my go-to. These mini frittatas are super fun to serve when you have guests, or to make ahead of time to heat up in the microwave throughout the week.

Egg dishes are so versatile because you can really add whatever you have on-hand. I love to make a giant batch of my signature roasted sweet potatoes to eat for breakfast during the week, so naturally I had some to throw into this recipe.

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Picnic Breakfast at Sunrise

Sunrise Picnic Breakfast at Lake Nokomis

Picnics are my favorite. Sunrises are also at the top of my list of things that are rad. Eric and I try to do a special picnic at least a few times each summer (in fact he proposed to me after one of our picnics!), and we realized that in our nearly 8 years of being together, we had never seen a sunrise together. So we made it a sunrise picnic breakfast!

I’ve watched many a sunrise with my best friend, who happened to live just one neighborhood away from mine while we were growing up. We’d plan to get up early, bring coffee (it was mostly creamer, actually) and spend the first waking hours of the day together watching the sunrise and talking about life. For that reason, sunrises are extra special to me.

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Oven Roasted Red Potatoes

Oven Roasted Red Potatoes Recipes - This is a super easy way to make potatoes for breakfast, in a lunch bowl or as a side with dinner. They're seasoned simply with paprika, onion powder, garlic powder, salt + pepper. Delicious!

It’s time to get back to the basics. No crazy ingredients, no complicated techniques—just easy and delicious. This recipe for oven roasted red potatoes has about a million applications. You can eat them as breakfast potatoes in a classic diner-style breakfast. You can eat them in a breakfast salad atop a bed of greens and finished off with a lovely, runny poached egg. Pop them into a lunch bowl with quinoa, salad greens and a zippy dressing and you’ve got a hearty and filling lunch. And, of course, you can eat them as a dinner side just as they are or drizzled with vegan garlic aioli or spicy, addictive honey-Sriracha aioli.

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