Here are some great breakfast ideas:
Fun Ideas:
I thought this was a fun alternative to candy, little boys can make and give these little cars, the top link has the free printable:
Dessert Ideas:
Showing posts with label Breakfast. Show all posts
Showing posts with label Breakfast. Show all posts
Tuesday, February 12, 2013
Valentines Day Recipe Ideas
Valentines Day is sneaking up on me, I had intended to do this post earlier but just didn't get to it until now. Here are some fun ideas, some I've found on Pinterest, some are favorites or ours, and some just looked fun. We will be making Chocolate Sun-Butter Cups in a heart shaped mold, along with some other truffle filled dark chocolate candies, we might also do some Chocolate Dipped Strawberries and for sure some Bacon Wrapped Dates, we all LOVE those. Happy Valentines Day!
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Wednesday, January 16, 2013
Banana Crepes/pancakes and Our month of clean eating..
After an extremely busy month of December ( which included moving), and visiting family at Christmas we were feeling a real need to clean up our Paleo diet. We decided that my husband and I would do a Whole 30 followed by a 21 Day Sugar Detox and that our children 15 years old and under would do 30 days of Paleo eating. What we hadn't anticipated is that our two oldest sons, both adults living in our home (19 and 21) would decide that they too wanted to do a 30 day Paleo challenge. We were thrilled! It has made it much easier for the rest of us to stay on track because they aren't tempting the younger kids with treats, etc. And I know they will feel so much better, especially our oldest who has known problems with wheat and dairy but won't stop eating them completely (he will reduce his intake when he feels badly, and has a fiancee who keeps baking him wonderful treats). She is suddenly asking for Paleo dessert recipes, realizing that is going to be the only way she can bake for him this month though. With the two oldest they are really doing more of what we call a Robb Wolf 30 day challenge, just clean Paleo eating, with some dried fruit and occasional Paleo treats. And honestly I have no idea what they are really eating while not at home, it's really up to them and how far they want to take it. One thing they were running into their first week was being hungry all the time so I encouraged them to increase their fat intake and up their veggies (they tend to eat tons of meat, but slack on the veggies). It will be interesting to see how they feel, what they think about the experience and how they body composition changes over the 30 days.
As for our 5 younger ones (all under 15 years of age), we are just having them stick to Paleo and not "eat off the farm" for 30 days. They still get my Paleo Pancakes for breakfast, but only get one treat a week, on Friday or Saturday night they get to pick out a Paleo treat. Last weekend they chose to have our favorite Brownies from Elena's Pantry. The only hard part about that for me was not eating them ( I do confess to eating a crumb!), thankfully all 7 of them plus Jamie's fiancee polished them off the next day at lunch so I wasn't tempted to eat them! We feel that as children they don't need to feel like they are on a diet, and their little bodies need way more fuel/carbs than us big people, which is why we aren't being so strict with their 30 day challenge. As long as it falls into Paleo, we're okay with it and I've found that involving them in the prep and cooking process also helps get them more excited about it. I think this is a wonderful time of year to boost their little immune systems and heal their little guts, with all the serious flu going around this year. I'm also big on fermented foods/drinks and so are they, thankfully, several of them love Bubbies fermented sauerkraut and my oldest daughter has mastered making water kefir (which tastes like soda). My younger ones all love Kombucha too, but lately we've been going through it so fast I'm having to ration it. Maybe it's time to add in another 2 1/2 gallon jar in place of the 1 gallon I've been using. I actually make a total of about 6 gallons every 10-14 days depending on the weather and the warmth of our house.
For myself, I've noticed my gut is much happier (as someone who had severe IBS before going Paleo the tighter my diet is the better), inflammation from Lyme's seems to be in better control too, and I wish I could say I had more energy, but with the physical things I'm battling and medication I'm on I think they are preventing that. I have noticed that my body composition seems to be changing already (just 1 week in). I've done 3-4 Whole 30's so it's much easier this time around, I know what to do and that makes a big difference and makes for much "smoother sailing". I also started some light exercise yesterday, it's been a long time since I've been able to work out, with the lyme treatment and all, so I'm taking it very slowly and trying not to overdo it and put to much strain on my body. I'm looking forward to regaining some strength, the reality of how weak I'd gotten hit me hard on our trip to visit my brother. We went sledding with the kids, which was a blast, but I found I didn't have the strength to get up when I wiped out in the deep fluffy snow at the bottom. Something I've never had a problem doing before, I now had to roll to my knees to get up, it was then and there I decided I needed to do whatever I can do to regain some strength.
My husband, who works 2 jobs, his first as a Captain for the fire department has found it much easier this time around because one of the other men on his crew is also doing a Whole 30 so he is not the "odd" one out and they can encourage each other to stick with it. The one thing I worry about with him is sleep, you can have the best diet in the world but not see results if you're lacking sleep and under to much stress. Stress is a funny thing to, it doesn't have to be the kind of stress most of think of, it can also be physical stress we put on our bodies by doing something that is supposed to be healthy for us like working out, or in my husbands case doing a physically hard job with a lack of good sleep (his second job is construction).
Okay, enough about all that...time for a quick recipe. This isn't a new idea by any means, I've seen this floating around the internet for a while, and we've been enjoying them ( although usually with a different ratio, I prefer more eggs or I find them to sweet). While they are often called 2 ingredient banana pancakes, I prefer to think of them more as crepes. I think they would be amazing spread with homemade almond butter or Chocolate Pecan Almond butter. I do find that when I eat these I often need another protein like bacon, canadian bacon or ham on the side. Unfortunately if you are doing a Whole 30 you will need to wait until your 30 days are up to try these. But if you're on a 21 day sugar detox and you use greener bananas they are okay as far as I understand (I'm not as familiar with the 21 Day Sugar Detox). My kids have been enjoying these this past week...
2 medium size bananas
6 eggs
splash of real vanilla (gluten free)
and a generous sprinkling of cinnamon (to taste, I like a lot!)
Combine all of the ingredients in your blender and blend until smooth and a little frothy. Heat a griddle (I heat mine to about 300 degrees), grease well with coconut oil, ghee or butter. Pour small amounts of batter on and cook like you would pancakes. Remove and eat plain or topped with your desired toppings, these do not need any maple syrup as the bananas sweeten them naturally. They also make a great snack, my kids LOVE to nibble on these!
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As for our 5 younger ones (all under 15 years of age), we are just having them stick to Paleo and not "eat off the farm" for 30 days. They still get my Paleo Pancakes for breakfast, but only get one treat a week, on Friday or Saturday night they get to pick out a Paleo treat. Last weekend they chose to have our favorite Brownies from Elena's Pantry. The only hard part about that for me was not eating them ( I do confess to eating a crumb!), thankfully all 7 of them plus Jamie's fiancee polished them off the next day at lunch so I wasn't tempted to eat them! We feel that as children they don't need to feel like they are on a diet, and their little bodies need way more fuel/carbs than us big people, which is why we aren't being so strict with their 30 day challenge. As long as it falls into Paleo, we're okay with it and I've found that involving them in the prep and cooking process also helps get them more excited about it. I think this is a wonderful time of year to boost their little immune systems and heal their little guts, with all the serious flu going around this year. I'm also big on fermented foods/drinks and so are they, thankfully, several of them love Bubbies fermented sauerkraut and my oldest daughter has mastered making water kefir (which tastes like soda). My younger ones all love Kombucha too, but lately we've been going through it so fast I'm having to ration it. Maybe it's time to add in another 2 1/2 gallon jar in place of the 1 gallon I've been using. I actually make a total of about 6 gallons every 10-14 days depending on the weather and the warmth of our house.
For myself, I've noticed my gut is much happier (as someone who had severe IBS before going Paleo the tighter my diet is the better), inflammation from Lyme's seems to be in better control too, and I wish I could say I had more energy, but with the physical things I'm battling and medication I'm on I think they are preventing that. I have noticed that my body composition seems to be changing already (just 1 week in). I've done 3-4 Whole 30's so it's much easier this time around, I know what to do and that makes a big difference and makes for much "smoother sailing". I also started some light exercise yesterday, it's been a long time since I've been able to work out, with the lyme treatment and all, so I'm taking it very slowly and trying not to overdo it and put to much strain on my body. I'm looking forward to regaining some strength, the reality of how weak I'd gotten hit me hard on our trip to visit my brother. We went sledding with the kids, which was a blast, but I found I didn't have the strength to get up when I wiped out in the deep fluffy snow at the bottom. Something I've never had a problem doing before, I now had to roll to my knees to get up, it was then and there I decided I needed to do whatever I can do to regain some strength.
My husband, who works 2 jobs, his first as a Captain for the fire department has found it much easier this time around because one of the other men on his crew is also doing a Whole 30 so he is not the "odd" one out and they can encourage each other to stick with it. The one thing I worry about with him is sleep, you can have the best diet in the world but not see results if you're lacking sleep and under to much stress. Stress is a funny thing to, it doesn't have to be the kind of stress most of think of, it can also be physical stress we put on our bodies by doing something that is supposed to be healthy for us like working out, or in my husbands case doing a physically hard job with a lack of good sleep (his second job is construction).
Okay, enough about all that...time for a quick recipe. This isn't a new idea by any means, I've seen this floating around the internet for a while, and we've been enjoying them ( although usually with a different ratio, I prefer more eggs or I find them to sweet). While they are often called 2 ingredient banana pancakes, I prefer to think of them more as crepes. I think they would be amazing spread with homemade almond butter or Chocolate Pecan Almond butter. I do find that when I eat these I often need another protein like bacon, canadian bacon or ham on the side. Unfortunately if you are doing a Whole 30 you will need to wait until your 30 days are up to try these. But if you're on a 21 day sugar detox and you use greener bananas they are okay as far as I understand (I'm not as familiar with the 21 Day Sugar Detox). My kids have been enjoying these this past week...
Simple Banana Crepes/Pancakes
2 medium size bananas
6 eggs
splash of real vanilla (gluten free)
and a generous sprinkling of cinnamon (to taste, I like a lot!)
Combine all of the ingredients in your blender and blend until smooth and a little frothy. Heat a griddle (I heat mine to about 300 degrees), grease well with coconut oil, ghee or butter. Pour small amounts of batter on and cook like you would pancakes. Remove and eat plain or topped with your desired toppings, these do not need any maple syrup as the bananas sweeten them naturally. They also make a great snack, my kids LOVE to nibble on these!
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Saturday, December 1, 2012
Apple and Raisin Oven Pancake
My apologies for the low quality picture in this post, unfortunately our computer has been broken for a while now (another reason my Kombucha post isn't up yet). So I have to do everything on my phone, which if you can imagine is a bit cumbersome, since I can only type letter by letter on a tiny screen. And I don't have access to all my photos either so I had to copy and paste this one from my Facebook page. All that to say we have really been enjoying this and just wanted to share it with you all. I've Been extremely busy with life and moving so i just took a few moments to put this post together. Like my Quick and Easy Oven Pancake this is still quick and easy! And because my children love to douse everything in pure maple syrup I don't add any to the batter, however you could try that if you're not going to be topping it with syrup. Maybe 1-2 TBSP, but honestly I haven't tried that yet, we love it just the way it is. Hope you enjoy and Merry Christmas to everyone!
Delicious Apple and Raisin Oven Pancake
2 very large apples thinly sliced (or 3 med/large apples)
1/2 cup organic raisins
2 TBSP coconut oil
1/2 cup coconut milk ( full fat milk)
1 tsp cinnamon ( I use Saigon cinnamon)
Pinch of allspice
Pinch of nutmeg
FOR THE BATTER:
12 eggs
1 3/4 cup full fat coconut milk ( or one can Thai kitchen 13.66 ounce)
2 cup almond flour
2 tsp cinnamon
4 tsp vanilla
1/2 cup butter (1 stick)
Grease a 9x13 inch pan. Sauté apples in coconut oil for a few minutes over med- med high heat, until they start to soften. Add remaining ingredients and sauté until slightly thickened and reduced ( a couple of minutes). Preheat your oven to 375 degrees. Pour apples and raisin mixture into greased glass pan and combine the ingredients for the batter in the following manner:
Combine the batter ingredients in a medium bowl, (not the butter) and beat for 1-2 minutes. Then pour into pan over the apples and raisins and top by drizzling the melted butter over it. Place in the oven and bake for about 40-50 minutes or until golden brown and done in the middle ( watch it near the end in my experience oven temps can vary greatly). Top with some maple syrup and some whipped coconut milk and you are in for a treat!
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Delicious Apple and Raisin Oven Pancake
2 very large apples thinly sliced (or 3 med/large apples)
1/2 cup organic raisins
2 TBSP coconut oil
1/2 cup coconut milk ( full fat milk)
1 tsp cinnamon ( I use Saigon cinnamon)
Pinch of allspice
Pinch of nutmeg
FOR THE BATTER:
12 eggs
1 3/4 cup full fat coconut milk ( or one can Thai kitchen 13.66 ounce)
2 cup almond flour
2 tsp cinnamon
4 tsp vanilla
1/2 cup butter (1 stick)
Grease a 9x13 inch pan. Sauté apples in coconut oil for a few minutes over med- med high heat, until they start to soften. Add remaining ingredients and sauté until slightly thickened and reduced ( a couple of minutes). Preheat your oven to 375 degrees. Pour apples and raisin mixture into greased glass pan and combine the ingredients for the batter in the following manner:
Combine the batter ingredients in a medium bowl, (not the butter) and beat for 1-2 minutes. Then pour into pan over the apples and raisins and top by drizzling the melted butter over it. Place in the oven and bake for about 40-50 minutes or until golden brown and done in the middle ( watch it near the end in my experience oven temps can vary greatly). Top with some maple syrup and some whipped coconut milk and you are in for a treat!
Friday, August 17, 2012
New and Improved Fluffy and Tasty GF and Paleo Pancakes!
So this morning is the morning of my grocery shopping day, I only shop once a week and sometimes by the end of that time we are running low on nearly everything. This is one of those weeks, yesterday was my actual grocery day, but I was feeling worn out and decided to postpone it until today. When we got up this morning the kids (4 younger ones) all wanted pancakes. No problem I thought, I'll just whip up a batch of my Tasty Grain Free Pancakes, only problem was I didn't have any sparking water left. What to do, so I subbed in some canned full fat coconut milk and the results were even better than the original! Maybe some of you have already tried this but if you haven't I really suggest trying it. They are extra thick and fluffy, and mmmm, so good! The other thing I like about these is that this addition will make them "stick with" my kids longer giving them more energy for their day. Here is the revised recipe I hope you enjoy it:
2 cups almond meal
4 eggs
1/2 cup full fat coconut milk from a can (I use Organic Native Forests)
1/4 cup coconut oil, melted
1-2 TBSP maple syrup (optional, but it will affect the taste greatly if you don't)
2 tsp vanilla
2 tsp cinnamon (optional, I like to use Saigon Cinnamon)
1/2 tsp sea salt
1 tsp baking soda (measure scant, closer to 3/4)
In a medium mixing bowl combine all of the dry ingredients and mix well. Then add the all the remaining wet ingredients and mix to combine, then using a hand mixer beat the batter ingredients for 1 minute, this will help make a fluffier batter and better pancakes. Set aside and preheat your griddle to about 325 degrees (depending on your griddle). Grease your griddle well with coconut oil and pour the batter making small-medium size pancakes, turning when they start to bubble. I like to top them with some applesauce and berries, but you may top them with whatever you like.
* You may halve this recipe for 2-3 people if you would like. But if I were you I would make them all and then you can just pull them out of the fridge as needed.*
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Tasty Grain Free Pancakes
Serves 4-6
2 cups almond meal
4 eggs
1/2 cup full fat coconut milk from a can (I use Organic Native Forests)
1/4 cup coconut oil, melted
1-2 TBSP maple syrup (optional, but it will affect the taste greatly if you don't)
2 tsp vanilla
2 tsp cinnamon (optional, I like to use Saigon Cinnamon)
1/2 tsp sea salt
1 tsp baking soda (measure scant, closer to 3/4)
In a medium mixing bowl combine all of the dry ingredients and mix well. Then add the all the remaining wet ingredients and mix to combine, then using a hand mixer beat the batter ingredients for 1 minute, this will help make a fluffier batter and better pancakes. Set aside and preheat your griddle to about 325 degrees (depending on your griddle). Grease your griddle well with coconut oil and pour the batter making small-medium size pancakes, turning when they start to bubble. I like to top them with some applesauce and berries, but you may top them with whatever you like.
* You may halve this recipe for 2-3 people if you would like. But if I were you I would make them all and then you can just pull them out of the fridge as needed.*
Yum!
Saturday, June 30, 2012
Delicious Grain Free/"Paleo" Waffles
This was originally my pancake recipe but we've been using it to make wonderful waffles for a while now. It makes waffles that are nice and crunchy on the outside, yet fluffy on the inside. And the taste is out of this world topped with some fresh whipping cream (or whipped coconut milk), maple syrup and berries.
Delicious Grain Free/"Paleo" Waffles
2 cups almond meal (I use my own homemade almond meal/flour)
4 eggs
1/2 cup sparkling water ( I like to use one with Orange essence), you may use regular water but the sparkling water is what helps make them fluffier.
4 TBSP oil of your choice (if you use coconut oil, be sure to melt it first)
1-2 TBSP maple syrup
2 tsp vanilla
2 tsp cinnamon (optional)
1/2 tsp sea salt
1 tsp baking soda
Preheat your waffle iron. In a medium mixing bowl combine all of the dry ingredients and mix well. Then add the all the remaining wet ingredients and mix to combine. Next using a hand mixer beat the batter ingredients for 1 minute, this will help make a fluffier batter and better waffles. Lightly grease your waffle iron and place about 3/4 cup of batter (or the amount per the directions for your particular model of waffle iron). I cook my waffles for 5 minutes and they turn out perfect every time, but you will need to experiment with your waffle iron to find the amount of time that works best for yours. Remove from waffle iron and serve with your desired garnishes.
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Delicious Grain Free/"Paleo" Waffles
2 cups almond meal (I use my own homemade almond meal/flour)
4 eggs
1/2 cup sparkling water ( I like to use one with Orange essence), you may use regular water but the sparkling water is what helps make them fluffier.
4 TBSP oil of your choice (if you use coconut oil, be sure to melt it first)
1-2 TBSP maple syrup
2 tsp vanilla
2 tsp cinnamon (optional)
1/2 tsp sea salt
1 tsp baking soda
Preheat your waffle iron. In a medium mixing bowl combine all of the dry ingredients and mix well. Then add the all the remaining wet ingredients and mix to combine. Next using a hand mixer beat the batter ingredients for 1 minute, this will help make a fluffier batter and better waffles. Lightly grease your waffle iron and place about 3/4 cup of batter (or the amount per the directions for your particular model of waffle iron). I cook my waffles for 5 minutes and they turn out perfect every time, but you will need to experiment with your waffle iron to find the amount of time that works best for yours. Remove from waffle iron and serve with your desired garnishes.
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Wednesday, June 20, 2012
Quick and Easy "Paleo" Oven Pancake
I found a recipe for an oven pancake on Pinterest the other day and decided to convert it. In the conversion process I also added some vanilla and cinnamon to it and the end result was something we all loved!! It reminds me of Overnight French Toast in our pre-paleo days. This is so quick and so easy, and really tasty, and if you know me at all you know I love that combination (quick, easy and tasty)!
Quick and Easy Paleo Oven Pancake
6 eggs
1 cup full fat coconut milk
1 cup almond flour
1 tsp cinnamon
2 tsp vanilla
1/4 cup butter (1/2 a stick), melted
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| Thicker version, double batch in a 9x13" pan. |
Quick and Easy Paleo Oven Pancake
6 eggs
1 cup full fat coconut milk
1 cup almond flour
1 tsp cinnamon
2 tsp vanilla
1/4 cup butter (1/2 a stick), melted
Preheat oven to 400 degrees. Grease a 9x13 inch pan well (be sure it's good and thick), combine the above ingredients in a medium bowl, beat for 1-2 minutes. Then pour into pan and pour melted butter over the top, move to the oven and bake for about 30 minutes or until done. This will make a thin oven pancake, for a thicker one like I have in the photos you will need to either double this recipe or use a 8x8 pan instead. We like it both ways, thin and thick, but to feed my crew I need to make it thicker so more of them get fed! Top with some maple syrup and you are in for a treat!
*TIP*
I poured our maple syrup into a simple squeeze bottle with a small tip and it works wonderful, now we can just drizzle the syrup instead of pouring. And the kids can do their own now because they have better control.
*TIP*
I poured our maple syrup into a simple squeeze bottle with a small tip and it works wonderful, now we can just drizzle the syrup instead of pouring. And the kids can do their own now because they have better control.
Hope you enjoy!
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| Going in to the oven. |
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| Nice and puffy, ready to come out of the oven. |
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| Ready to enjoy! |
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Saturday, May 19, 2012
Paleo friendly Blueberry Sauce/Spread Recipe
After enjoying my STRAWBERRY SAUCE recipe so much, I started thinking a blueberry sauce would be good too. For the blueberry sauce, I subbed organic frozen Blueberries from Costco for the fresh strawberries and came out with a wonderful sauce. This will be a great accompaniment to my CREPE recipe, or on a variety of other items ( like maybe pancakes, ice cream, etc.) I'm sure you can come up with some great ideas for it.
4 cups organic frozen blueberries (slightly thawed)
1/2 cup thawed, frozen apple juice concentrate
1 tsp. grated orange zest
1/4 tsp. cinnamon (I use Saigon)
Combine all ingredients in a small saucepan and bring to a boil over medium heat. Once it hits a boil, keep it on medium and let it boil for 10 minutes, stirring occasionally. Then reduce heat to low and simmer longer if needed, you are just looking for the fruit to soften and for a nice constancy. Keep in mind though, that the sauce will thicken a bit when removed from the heat. Cool slightly and serve. Or store in pretty jars in your refrigerator after it cools completely. YUM!
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BLUEBERRY SAUCE
4 cups organic frozen blueberries (slightly thawed)
1/2 cup thawed, frozen apple juice concentrate
1 tsp. grated orange zest
1/4 tsp. cinnamon (I use Saigon)
Combine all ingredients in a small saucepan and bring to a boil over medium heat. Once it hits a boil, keep it on medium and let it boil for 10 minutes, stirring occasionally. Then reduce heat to low and simmer longer if needed, you are just looking for the fruit to soften and for a nice constancy. Keep in mind though, that the sauce will thicken a bit when removed from the heat. Cool slightly and serve. Or store in pretty jars in your refrigerator after it cools completely. YUM!
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| Blueberries, apple juice and orange peel ready to cook. |
Yummy Blueberry Sauce
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| Blueberry Sauce in jars. |
Blueberry and Strawberry Sauces
Tuesday, May 15, 2012
Grain Free and Paleo friendly Strawberry Crepes/Strawberry Sauce Recipe...
With strawberries coming into season, I've been dreaming of a way to make a strawberry sauce (and Jam) without any boxed pectin or sweetener. This past weekend I had a beautiful batch of strawberries and thought I would give it a whirl. The end result was wonderful, and a great addition to our strawberry crepes. I look forward to experimenting even more with this Strawberry sauce over the summer, I'm thinking it would be good on ice cream, maybe pancakes, or other treats. I would also like to do some experimenting (when strawberries are in full swing) to see if I can process it in my canner for use later this winter. Besides tasting amazing, this is super easy!! You can make it in a matter of minutes and be doing other things while it cooks.
Anyway, I teased you all over on Facebook and made you wait already, so here it is:
For the Crepes:
I used my standard CREPE RECIPE, but added a splash or vanilla to the mix and used about 1/4 cup of batter per crepe. I personally do not feel "Paleo" Crepes need any sweetener added to them so I never do, that's what the fruit and sauce are for.
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| I started out just spreading it in the middle but found just spreading it over the whole crepe worked best. |
I used plain Greek Yogurt and sliced strawberries. While I enjoyed it, the kids found the Greek Yogurt to tart so next time I might add in a little honey for them. For a non- dairy option, try making some whipped coconut cream and fill with sliced strawberries and the coconut whipped cream.
Whipped Coconut Milk Cream:
Is what I used on the very top but it could also be used inside with the strawberries. To make the Whipped Coconut Cream, just skim the thick part off the top of a can of full fat coconut milk. Some brands are separated when you open them off the shelf and others will separate better if you chill them before opening. Just be sure NOT to shake it, we don't want it to mix. Skim off the nice creamy top leaving the thin watery part behind in the can. Place in a bowl and beat with an electric mixer until desired volume is achieved.
STRAWBERRY SAUCE:
4 cups of roughly chopped ripe strawberries (not overripe)
1/2 cup thawed, frozen apple juice concentrate (do not add water)
And as always, enjoy!
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Wednesday, May 2, 2012
A New recipe!! SWEET POTATO ZUCCHINI CAKES
So...I know I did this whole post on how I was doing much creatively in the kitchen lately, but guess what? I have a new recipe for you! I made Sarah Fragoso's Garden meatballs the other night and had more shredded sweet potato and zucchini then I needed, so I thought to myself, what can I do with this? So for breakfast the next morning, I threw these ingredients together fried them up in some butter and the kids LOVED them! As always, my recipes are just a jumping off point feel free to personalize it to your taste. My kids prefer them " burnt" as they call them, which is really just well browned, much more brown than the ones in the photo. They say it makes them taste like cheese, which for my kids is a huge treat. They have all had dairy issues and had to avoid dairy since birth, so tasting like cheese is a huge hit with them. One of the things I love about these is that you can just shred up your zucchini and sweet potato in advance and store them in glass airtight containers int he fridge, pull it out in the morning and whip up a batch of these. And my daughter who claims she hates eggs, even likes these, what a great way to sneak in more veggies, eggs and give them a great start to their day. My 7 year old even packed one for her lunch today! I wonder if bacon would be good in these....hmmmm. Okay enough rambling, here is the recipe.
4-5 cups of shredded sweet potato and zucchini ( used about 1/2 and 1/2)
8 eggs
1/2 tsp sea salt
1/4 tsp coarse ground pepper
1/4 tsp sweet basil (dried)
3/4 cup almond flour
Butter or Ghee for frying in (this is and important flavor ingredient too)
Crack your eggs into a large bowl and beat well with a fork or whisk. Add in the salt, pepper, basil, mix well and stir in the sweet potatoes, zucchini and almond flour, mix well. Then place a small skillet over medium heat (give or take a few degrees depending on your stove), melt a few TBSP of butter. Then using a ladle, scoop up a ladle full of the mixture and pour into the pan. Let the one side cook for a few minutes until it's to your desired doneness, then flip and cook the other side. Remove to a platter and repeat the steps for cooking the rest of the batter ( you may have to add more butter/ghee as you go along, butter makes it better). My kids like to eat it with ketchup but my husband and I eat them plain. There you have it simple, easy, nutritious, economical and yummy all in one! Enjoy! Pin It
SWEET POTATO AND ZUCCHINI CAKES
Serves 4-5
4-5 cups of shredded sweet potato and zucchini ( used about 1/2 and 1/2)
8 eggs
1/2 tsp sea salt
1/4 tsp coarse ground pepper
1/4 tsp sweet basil (dried)
3/4 cup almond flour
Butter or Ghee for frying in (this is and important flavor ingredient too)
Crack your eggs into a large bowl and beat well with a fork or whisk. Add in the salt, pepper, basil, mix well and stir in the sweet potatoes, zucchini and almond flour, mix well. Then place a small skillet over medium heat (give or take a few degrees depending on your stove), melt a few TBSP of butter. Then using a ladle, scoop up a ladle full of the mixture and pour into the pan. Let the one side cook for a few minutes until it's to your desired doneness, then flip and cook the other side. Remove to a platter and repeat the steps for cooking the rest of the batter ( you may have to add more butter/ghee as you go along, butter makes it better). My kids like to eat it with ketchup but my husband and I eat them plain. There you have it simple, easy, nutritious, economical and yummy all in one! Enjoy! Pin It
Wednesday, March 7, 2012
Carrot Cake Waffles (Paleo/Grain Free)
Paleo Carrot Cake Waffles (Grain free )
Revised 11/09/12
Revised 11/09/12
1/2 tsp. sea salt
1 tsp baking soda
2 tsp cinnamon ( I like saigon)
1/2 tsp nutmeg
1/2 tsp allspice
2 TBSP maple syrup
4 large eggs, separated
2 tsp vanilla
1/4 cup melted extra virgin coconut oil, plus 2 TBSP
1 tsp finely grated orange zest
1/4 cup finely shredded coconut (this is optional, I do it without quite often)
3/4 cup organic raisins (these are optional too)
3/4 cup finely chopped walnuts
1 1/2 cups finely shredded carrots
In a small bowl combine dry ingredients, mix well and set aside. In a separate bowl combine the coconut milk, egg yolks, melted coconut oil and vanilla, mix to combine. And then add the dry ingredients to the wet and mix well. Add the carrots, raisins walnuts and orange peel and stir to mix.
In another separate bowl, beat the eggs whites on medium with a hand mixer until peaks form. Then fold them into the batter carefully. Preheat your waffle iron and lightly grease with some coconut oil. Then add some batter to your waffle iron, it will be kind of thick so I just scoop it and let it spread out when I close the lid. Then cook according to the instructions for your waffle iron. I was using close to 1 cup of batter and cooking mine for 4-5 minutes and they were perfect.
Maple Spread
1-8 oz. package organic cream cheese
1/2 tsp vanilla
1/4 cup pure maple syrup
Be sure your cream cheese and butter are at room temperature ( you can make this ahead if you like and refrigerate until ready). Combine all the ingredients and mix until well combined. Then spread over your waffles and enjoy!
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| Finely shredded carrots and orange zest. |
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| Egg Whites whipped. |
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| Ready to mix in the add ins. |
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| My Batter all ready to go. |
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| One waffle ready to remove from the waffle iron. |
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| Waffles with Maple spread and a drizzle of pure maple syrup. |
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| One Carrot Cake Waffle with Maple Spread and a drizzle of Pure Maple Syrup. |
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| My daughter who loves to help and always wants to be in every picture. |
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