Posted by Dorine King on December 2nd, 2016 in Cooking, Recipes, Uncategorized

    Potato Boats and Coconut Bacon Recipe

    Good morning world!

    I am home today – all day and all evening. I know that may sound boring to some of you, but it is a treat for me! If there is a day I can be home and on my own, it’s a happy day. My husband is working late tonight so I am also free from keeping a dinner schedule – this means, I can eat when I’m hungry – no waiting for someone else to be home — no trying to time dishes to be finished at a certain time, or trying to rush or slow down the cooking time of the meal. I love these evenings when I can be on my own time.

    We are transitioning to the Whole30 Program at our house and I am looking for something for my breakfast. I’m not really sure what I want to eat but I know I want something, and I know I want something filling and I know I want something that will last throughout the day. Looking in the fridge, I see the eggs we brought home when we visited the Farmette at Thanksgiving, there is an avocado on the counter, and since I have all the ingredients, I think I’ll make that coconut bacon I’ve wanted to try. Coconut bacon is great in pastas, Buddha Bowls, on avocado toast or even like I’m having it today, sprinkled over my Potato Boat Breakfast!

    Rub the potatoes with olive oil and salt, then bake in a preheated oven at 425 degrees F. until tender when pricked with a fork.

    Once the potatoes are baked, lower the oven to 350 degrees F. and prepare the coconut bacon.

    Mix together the soy sauce (I use Tamari), liquid smoke and maple syrup. Add the coconut to that and mix well.

    Then spread evenly on a parchment lined cookie sheet and bake for 10-12 minutes. I stirred mine half way through the baking.

    Let it cool on the cookie sheet for about 5-minutes or so ….. then put it in a labeled and dated container.

    Next on the agenda is to prepare the eggs. These are so simple. Start with a cold non-stick pan, swirl in some olive oil, add the eggs, salt, and pepper. Cover and cook on medium heat for 6-8 minutes, depending on how you like your yolk.

    You cannot see much of the potatoes in my final photo, but it sure was a good breakfast!

    Breakfast Potato Boats with Coconut Bacon Recipe




    • 1 potato
    • 1 t. olive oil
    • Salt and pepper to taste

    How to:

    1. Preheat oven to 425 degrees F.
    2. Wash and dry potato.
    3. Rub with olive oil, salt and pepper
    4. Place on foil lined cookie sheet and bake 30-60 minutes, or until potato is tender when pierced with a fork.


    Coconut Bacon


    • 1 T. soy sauce
    • 1 T. hickory flavor liquid smoke
    • ½ T. pure maple syrup
    • 1 C. large flake coconut (I buy mine in bulk at the co-op)

    How to:

    1. Whisk together the soy sauce, liquid smoke and maple syrup.
    2. Add coconut flakes and mix well to coat.
    3. Spread in an even layer on a parchment lined cookie sheet.
    4. Bake at 350 degrees F. for 10-12 minutes, stirring once midway.
    5. Let cool on pan for 5 minutes until it crisps up.
    6. Store in a labeled and dated container.


    Fried Eggs


    • 1-2 eggs
    • 1 t. olive oil
    • Salt and pepper to taste

    How to:

    1. Start with a COLD non-stick pan
    2. Swirl 1 teaspoon olive oil in the pan (sometimes, I use a pastry brush to brush it all around.
    3. Crack the eggs into the pan
    4. Sprinkle with salt and pepper (you can even add a spice here, like a sprinkle of oregano, or parsley, etc….)
    5. Cover
    6. Cook on medium heat for 6-8 minutes (depending on how you like your yolk – I like mine runny so cook for 6-7 minutes.)

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