Pesto is one of those power-packed foods that makes me feel damn good. I like to keep a jar of some version of pesto in the fridge pretty much all the time. It’s a quick healthy snack with some raw vegetables for dipping, a spoonful […]
Because sometimes you feel snacky. Because sometimes you feel like your sweet tooth is biting you, really hard, and you want to make a rational choice. One that doesn’t leave you feeling gross 10 minutes later due to a big-ass glucose spike followed by the telltale […]
You know you’ve got a good recipe when your kiddo requests your homemade berry pancakes and has no idea they’re “paleo”, “grain free” or “gluten free”. These little morsels cook up just like a regular pancake and they taste ah-maze-zing. we usually make blueberry pancakes but today we added black capped wild raspberries which grow like weeds around here in the summer. Fresh or frozen berries, both work perfectly.
I make up a batch of the dry ingredients and always have it on hand. Just add your wet ingredients and into the skillet they go!
DRY INGREDIENTS MIX:
- 3/4 cup almond flour
- 3/4 cup cassava flour
- 2 tablespoons coconut flour
- 3 1/2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 tablespoon unbleached sugar (omg yes real sugar!)
Sift the almond flour through a fine sieve to remove clumps, add remaining ingredients, mix well, and store in an airtight container.
MAKE SOME PANCAKES!
this will make about 16 silver dollar size
- 1 large egg
- 1/2 – 3/4 cup almond milk or coconut milk
Note: This part you’ll have to adjust to your liking, depending on the actual size of your eggs and how thick or thin you like your pancakes
Crack the egg into a mixing bowl. Add milk, whisk until well blended.
Start by adding 1/4 cup of the dry mix and whisk together. Check consistency. If it’s runny enough to dribble off the whisk the batter will spread in the skillet and you’ll end up with thin pancakes, which can be delicious. We like our batter thicker, to make silver dollar pancakes (little ones that puff up nicely). Add more dry mix a little at a time and whisk again each time, until you get a consistency that looks like it will hold together well when you put spoonfuls in the skillet. Add a couple handfuls of berries, stir in gently.
Heat about a tablespoon of coconut oil, ghee or bacon fat in a large cast iron skillet or ceramic-coated nonstick skillet over medium heat until shimmering. Drop spoonfuls of batter in, with enough space between for them to spread just a little bit. Let them cook until you can see the bottom side is getting browned. Gently flip and cook one more minute. Serve hot how ever you like your pancakes. We like them with little tiny pats of butter on each one (I know, we’re serious about enjoying our pancakes), and a drizzle of maple syrup or honey.
add walnuts or pecans to the batter, top with sliced bananas
chopped dark chocolate and hazelnuts, top with honey and a squeeze of fresh orange
plain pancakes topped with bananas, cinnamon, whipped cream and a drizzle of honey
chopped dark chocolate in the batter topped with fresh strawberries and whipped cream
oh the possibilities….
If you make more than you’ll eat, just store the rest in an airtight container in the fridge. To reheat, arrange them in a single layer wrapped in foil and put in a hot oven for a few minutes, just until warm.
This is a great meal when you don’t want to spend too much time cooking/cleaning up. Just cut up your vegetables, grab a package of sausage from the freezer and throw it in a hot oven! 40 minutes later dinner is served..
- 1 pack frozen italian chicken sausages (Blinsky’s are good) – yes, straight from the freezer
- 1 medium red onion
- any combination of green, red, yellow bell peppers
- 2-3 medium sized red potatoes or yukon gold potatoes
- 1/2 cup avocado oil
- 1/2 teaspoon dried thyme leaves
- salt & pepper to taste
Preheat oven to 400F.
Grease a large household sized sheet pan (same as a half pan if using a commercial size) with a couple tablespoons of the avocado oil.
Cut onion into thin slices and peppers into thick strips, place on one end of the sheet pan, drizzle liberally with oil, add thyme, salt & pepper to taste, toss together with your fingers and arrange over 2/3 of pan.
Cut potatoes into 1 inch pieces, drizzle with oil, toss together with salt & pepper and arrange on the remaining portion of the pan.
Place frozen sausages atop the peppers. If they are made without casings, like the Blinsky’s for instance, drizzle them with a little oil. If they are made with casings, I leave them as is, and pop the whole thing in the oven.
Check it at about 30 minutes. Mine takes about 40 minutes and everything is perfectly done.
Serve with a simple green salad dressed with olive oil and balsamic vinegar. Easy!
Farm fresh over easies with garlic sautéed beet greens.
Pastured eggs, fresh from a local farm whenever you can get them, are naturally rich in long chain omega 3 fatty acids, and higher in Vitamin E and Vitamin D than the typical grocery store egg. This is because those chickens at the farm are roaming outdoors, pecking at bugs, eating grass and basking in the sun, the way nature intended.
Dark leafy greens are also packed with nutrients! Cooking them with some pastured ghee or another healthy fat helps your body assimilate all those fat-soluble vitamins. I also like using butter flavored coconut oil, when a dish has to be 100% dairy free.
Sauté the garlic for a few seconds in the hot oil or ghee, then add your chopped beet greens, a sprinkle of S&P. Cook about 2 minute or until tender to your liking.
Little cup o’ sunshine on a cold rainy day. Half-caff Lovebuzz with full fat coconut milk. I combine Lovebuzz 50/50 with organic decaf, both from Equal Exchange. Warm the coconut milk slightly and whisk it before serving in a pitcher. I buy canned full fat coconut milk with […]