2/3 cup light coconut milk ( I like: A Taste of Thai)
1/2 tsp. cinnamon (optional)
2 tsp. vanilla
1 cup coconut flour
Combine all the ingredients in a medium pourable bowl, (I like my large Pyrex measuring cup). Using and electric beater mix on low to incorporate the flour, then beat on high for 2 minutes. Let rest 2 minutes while your griddle is heating up to temperature. I like to use my griddle at about 275 degrees ( I have since bought a new griddle and have to use it at just under 350 degrees), all griddles vary so use whatever works best for yours. Or you can always use a pan, the only problem with that is it will take a lot longer since you can only make 1 or 2 at a time vs. 6. Grease your griddle lightly with some coconut oil to prevent sticking. Pour your batter a little at a time onto the griddle, once they are all on I like to give it a good shake to flatten them out a bit, or you can use your spatula to spread them a bit. When they start to bubble a little, they are ready to flip over. Repeat the process till all your batter is used up. Top with some unsweetened Natural Applesauce. You can even top that with some defrosted frozen berries for an extra treat. These are a staple in our house for the kids, but Dan and I won't be eating these for 30 days, while we do our whole 30. They are the kids favorite though, so they will still enjoy them. I like to serve a piece of pan fried ham or some bacon with it.
*I have since changed my recipe slightly, I use 8-9 whole eggs so I don't have waste, and do the coconut milk just by eying it. And add about 1 tsp non aluminum baking powder. The smaller you make them the easier they will be to flip. I have also changed to greasing my griddle liberally, sometimes repeating after each batch. I really don't measure for these anymore because I have made them so often. They are great because the eggs and coconut flour are high in protein and make a nice treat.*
Another simple yet delicious dinner (or lunch) recipe.
2 (7 ounce) cans Herdez salsa Verde
4-6 chicken breast, boneless, skinless
poultry seasoning Oil for browning
Butter or bib lettuce leaves
Preheat your oven to 350. Take your chicken breast, rinse in cold water and pat dry with paper towels. Heat your oil in your 10" skillet (I like to use my cast Iron skillet, just be sure there is no plastic on the handle). You don't need very much oil just enough to brown it. When your oil is ready, add your chicken, sprinkle with a small amount of poultry seasoning and brown. Cooking over Med-high or High heat to seal in the juices and brown the outside nicely.
Open your 2 cans of Verde salsa and pour over your chicken and then place the skillet in the oven baking for 30 minutes.
Remove from the oven, shred the chicken using 2 forks and cook over high heat, stirring frequently to evaporate the juice.
Serve in bib or butter lettuce leaves (using it like a taco shell) and top with your favorite toppings, we used: Green onion, avocado, olives, shredded romaine lettuce, and grape tomatoes.
Quick, Easy and most importantly Tasty!
Note: The picture of the chicken in sauce is actually my second batch, which I used the red salsa for. The green salsa is my favorite for chicken and is pretty mild. However, even though it is different I have to say the red sauce is good too, and VERY spicy!!
On the left is the red salsa which has a different flavor and is very spicy. The one on the right is my favorite for chicken.
Meredith shared some of her turkey meatballs with me on Saturday when I forgot my Post Workout Nutrition. Which got me thinking about Meatballs and Spaghetti. This is what I came up with, hope you enjoy, the meatballs would be really good on their own too. The kids all loved this.
2 1/2-3 pounds ground Turkey 1/2 cup almond flour 1/4 cup chopped fresh parsley 1/2 TBSP dried basil 1/2 tsp ground black pepper 1/2 tsp Organic dried Oregano 1/4 tsp Granulated garlic 1/2 tsp sea salt 2 Large Omega Eggs lightly beaten
In a bowl, mix the ground turkey, and remaining ingredients. Your mixture will be quite wet, but don't worry about that, you need it to be because the ground turkey is so dry when cooked. Roll into balls and bake at 400 degrees for 15-20 minutes depending on your oven and the size of your meatballs. Then add to your simmering sauce and simmer some more. You will probably have a few extra depending on what you like your sauce to meatball ratio to be.
3 TBSP Olive Oil 8 ripe Roma tomatoes diced 2 1/2 TBSP chopped fresh Basil leaves 3 mushrooms chopped 1 cup chopped onion 4 cloves garlic, minced (we like garlic so I pick the big ones) 1 16 ounce can diced tomatoes 3 (6 ounce) cans tomato paste 2 cups water 1 tsp dried Organic Oregano 2 bay leaves salt and pepper to taste (optional I didn't add any salt)
Heat Olive oil in a large saucepan over medium heat, and cook the onion until lightly brown. Mix in the garlic cloves and cook 1 minute. Stir in remaining ingredients and reduce heat to low, simmering while your meatballs are baking.
When your meatballs are done cooking add them to your sauce and simmer at least 1/2 hour, the longer the better, mine simmered for over an hour I think. During the time they were simmering I microwaved some spaghetti squash, scooped out it's contents after it had cooled a bit and served it topped with my meatballs and Spaghetti sauce. Delish!Pin It
I just tried this recipe tonight and would give it a 5 star rating!! It is a wonderfully easy, moist, flavorful chicken. I will be making this one over and over again. In fact my recommendation is to make a couple on the weekend and use the chicken for a quick and easy to grab protein during the week. It will make wonderful leftovers, for lunches, added to egg scrambles in the morning, post WOD snack, you name it. It is mildly spicy, so if you are sensitive to that you may want to tone it down a bit, as for us we like it spicy, so I may take it up a notch next time. It reminds me of a great rotisserie chicken, only better and without the crunchy skin which I don't eat anyway. Be sure to give it a try.
Here is a picture of dinner tonight, Spice Rub Crock Pot Chicken, served with Roasted Brussels Sprouts, Stir Fried Organic Frozen Mixed Veggies and Broccoli Slaw (sauteed in coconut and sesame oil, topped with a bit of Coconut Aminos, Sliced Onion,Garlic Powder, Pepper).
Everyone cleaned their plates tonight!
Looking forward to leftovers tomorrow for lunch (if I don't eat it for breakfast first!).
For those of you who are interested we are starting a Whole 30 within our Box February 1st, here are the Whole 30 guidelines. Please read or re-read for those of you repeating the process, no excuses, that way you can't say you didn't know. NO more Paleo Pancakes, Paleo Muffins, Paleo Pudding, Paleo Pizza, etc. Not for 30 days, after that have it, hopefully by then you will have kicked a lot of bad eating habits and be feeling much better. It's also a great way to hit the reset button and a great start to a new year.