One of my favorite recipes growing up was breakfast potatoes, ie; hash browns. Growing up in an area where it was common to cook Pennsylvania Dutch food, I can only imagine that these delicious hash browns were doused in butter during the cooking process. This is my rendition of one of my favorite childhood breakfast foods.



  • 2 small Idaho potatoes

  • 2-3 tbsp extra virgin olive oil / ghee / or miyokos vegan butter/ or combination of two.

  • 1/8 tsp garlic granules

  • 1/8-1/4 tsp salt

  • 1/8 tsp pepper

  • 1 tbsp parsley (optional)

  • Dash - 1/8 tsp smoked paprika

  • Dash - 1/4 tsp za'atar (optional)

  • 1 small onion (optional)


  1. Combine water & diced potatoes into a pot on high. Bring to a boil & cook until potatoes are fork tender, but not entirely cooked. (About 15-20 minutes depending how small you cut the potatoes)

  2. Once fork tender, remove and drain throughly. Heat a pan (preferably a cast iron pan) until oil or ghee is hot/melted & add your potatoes. If adding onions, let the onions caramelize prior to adding the potatoes as they will take longer to cook. Add garlic granules, salt, pepper & smoked paprika to the mix & combine.

  3. Be sure to let the potatoes get color on them by allowing the potatoes to cook prior to tossing them. This will help them achieve a crispy hashbrown flavor.

  4. Plate & taste!



  1. Prep the potatoes in the same manner as above however do not cook them. If you would like to par-cook them you can however you’ll need to make sure they are quite raw to freeze well enough.

  2. Make room in your freezer for a flat baking sheet that can be placed flat in the space.

  3. Once the potato's excess water has been removed add parchment paper to a baking sheet and place the potatoes on it.

  4. Be sure to not let the potatoes touch so that they can freeze as solid pieces instead of one large clump. Freeze the potatoes for at least 45 minutes to 1 hour. (If you are freezing a great deal of potatoes be sure to freeze them in batches and then reserve in either a container or a plastic bag.) We recommend a container to reduce waste.

  5. These can then be used in the morning with the same sautéing preparation as mentioned above.

  6. Keep in the freezer for up to a few months. Typically commercially frozen potatoes last for 10-12 months and even after this timeline they are usually safe to eat!

Cheers to saving time on meal prep!




macademia hotcake-1.jpg

These hotcakes are my absolute FAVORITE thing to eat when I'm craving a sweet breakfast! Give these crumble-cakes a try and let us know what you think in the comments below. happy


  • 2 tbsp maple syrup
  • 4 tbsp coconut oil
  • 1 cup all purpose gluten-free flour
  • 1/2 cup almond meal
  • 2 tbsp baking powder
  • 1/4 tsp baking soda
  • 1/8 cup coconut sugar
  • 1/4 cup macadamia nuts
  • 1/2 cup coconut milk
  • 1 tbsp pure vanilla extract

1. Heat your oven to 350.
2.Combine all of your dry ingredients and mix thoroughly with a wooden spoon.
3. In a separate bowl, combine all of your wet ingredients and mix thoroughly with a wooden spoon.
4. Mix your wet ingredients into your dry ingredients. The mixture should appear to be quite cakey. You do not want it to appear too thin.
5. Let sit for 10 minutes.
6. Add the mixture to small brûlée dishes and bake for 20 minutes or until golden.

When the hotcake is baked it will crumble quite easily. This will happen due to the mixture of almond meal and macadamia nuts as well as the oil in this mixture. I prefer this texture and it's fabulous topped with the following:


  • Our Triple Berry Marmalade (below)
  • Toasted Hazelnuts
  • Toasted Coconut
  • Lavender Petals (limit to only a few petals - bitter if overused)
  • Pomegranate seeds
  • Organic Blueberries or Strawberries
  • Pure Maple Syrup
  • Edible Flowers (for a pop of color & elegance)




  • 3 cups frozen mixed berries (ORGANIC)
  • 1/4 cup water
  • 1 tsp cinnamon
  • 2-3 dates
  • 1/4-1/2 cup orange juice
  • 1/2 tsp agar agar


  1. Combine the mixed berries and water into a pan on your stovetop set to medium heat.
  2. Once t he berries have become soft, and the majority of the liquid has cooked off, pour your orange juice into the mixture as well as your dates, cinnamon, and agar agar.
  3. Stirring constantly to ensure that the mixture does not burn, briefly allow the mixture to boil to ensure that the agar-agar has fully been incorporated into the mixture. This will give the mixture a jelly/marmalade-like texture.
  4. If you do not have agar-agar on hand or cannot find it, you can omit the ingredient and your mixture will be less jelly-like (A much smoother, sauce-like consistency)
  5. Strain through a fine-mesh strainer and let cool.
  6. Use on your macadamia nut hotcakes, toast or in your morning organic greek yogurt or non-dairy based yogurt (We recommend Kitehill!)
  7. Reserve in the fridge for up to 1 week.
  8. Enjoy!