Tag Archives: kid friendly paleo breakfast

Piggies in a Pancake

11 Aug

This weekend my kids were begging to make cake pops and I indulged them, of course–mostly because we have a cake pop machine that takes the hassle out of the usual time-consuming preparation. Then, perhaps it was my newfound (yet very much delayed!) interest in Pinterest affecting my brain, but I began to try various different cake pop options. My favorite was the breakfast cake pop: a paleo friendly twist on something my kids repeatedly beg for in the freezer breakfast section. Next on my list to try will be a corn dog variation. Anything cute and portable always seems to get the kids’ approval!

Ingredients:

1 1/2 cup nut flour (I’ve been hooked on cashew meal from Trader Joe’s lately)
1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp sea salt
1/2 tsp cinnamon
6 eggs
1/2 cup unsweetened coconut milk or almond milk
1/4 raw honey, maple syrup or sub 2 mashed bananas
1 tsp vanilla extract
links of your favorite nitrate free breakfast sausage, cooked and cut in pieces

Preparation:

Preheat cake pop maker or oven to 350. Combine dry ingredients in mixing bowl. Add remaining ingredients and whisk into a smooth thick batter.

For mini muffins: Grease tins with coconut oil liberally, add a bit of batter, place your piece of sausage, add remainder of batter to cover sausage. Bake for 12-15 minutes until golden brown.

For cake pop maker: Grease cake pop maker with coconut oil, add a bit of batter, place your piece of sausage, add remainder of batter to cover sausage. Bake for 2-4 minutes until done, or according to your machine instructions. They get done very fast!

Make a couple of batches and refrigerate or freeze leftovers for easy, fast, or on-the-go school day breakfasts!

Enjoy!

Heather

Baked N’Oatmeal

4 Sep

paleo baked oatmeal

The other day I saw a rant on social media about the audacity of a blogger putting up a recipe for paleo raspberry “pop tarts.” Let’s just say people were extremely opinionated about whether or not it’s okay.  I just want to say something about baking “paleo.”  On this blog, it’s fine.  If you have a personal, particular goal for altering your body composition or for overcoming certain addictions, then you may need to limit your “paleo” treats.  But we are not pushing a certain agenda or brand or program.  We are just sharing our ideas, our advice and our recipes for enjoying delicious flavors, and eating CLEAN in our culture of processed junk.

Generally, we avoid honey/molasses/maple syrup in most recipes, so that we can keep our sweet tooth VERY sensitive.  It’s nice to be able enjoy a treat that’s been sweetened with fruit alone!  I bristle at conversations that begin to split hairs on how paleo something is, or whether it is a gateway food, etc.  Just eat clean.  Limit most added sweeteners. And most of all: ENJOY getting creative with the foods that nourish us best!

So without further ado, I present my latest go-to family breakfast.  :)  My title was inspired by Mark Sisson’s similar idea.  This whips up quickly.  It’s made with coconut flour.**  It fills your kitchen with the warm aroma of cinnamon, and beckons everyone to the breakfast table quickly.  It is high in protein, fiber, and healthy fat, and it fills you up for the entire morning.  Possibly best of all–you’ll have leftovers to enjoy later, and cleanup is a snap.   With all this said, I might even like this recipe better than my fall pumpkin muffins!!  I didn’t think that was possible.  I can probably convert this to a pumpkin bake.  Stay tuned.  :)

2 very ripe bananas
1 cup unsweetened applesauce
1 cup coconut milk
2 eggs
1 tbsp vanilla
1 1/2 tsp cinnamon
1/2 tsp allspice
1/2 cup coconut flour
3/4 tsp sea salt
1 tsp baking soda
1 tsp baking powder
1 cup sliced almonds
1/2 cup raisins

Preheat oven to 350.  Prepare an 8×8 baking dish by greasing with coconut oil or butter.  In your large food processor, blend the bananas, applesauce, coconut milk, eggs, vanilla, cinnamon, allspice, and salt.  Occasionally scrape down the sides and make sure there are no lumps of banana.  Add in the coconut flour, baking soda, and baking powder and mix until well incorporated.  Add the sliced almonds and raisins.  Pulse until they are JUST worked in.  You want them to remain intact as much as possible.

Bake for 30-35 minutes, until it doesn’t jiggle in the center.

**Here is Heather’s wonderful list about baking with coconut flour vs. nut-flour/nut butters:

  1. No other flour comes close to its fiber content at 58%.
  2. It has the lowest net carb count of any flour.
  3. It’s mildly sweet.
  4. It’s packed with healthy fats, particularly lauric acid to support immunity–the only other natural source aside from coconut based products rich in lauric acid is breast milk–now that should tell you something right there!
  5. It’s mineral rich, particularly manganese to support bone health, thyroid function, nutrient absorption, the nervous system, and blood sugar balance.
  6. It’s relatively inexpensive and requires smaller quantities per recipe.
  7. It requires a ton of eggs for moisture which boosts the protein content of the final product. Great for balancing that macronutrient teeter-totter!

Enjoy!!
Leigh

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Do You Miss Cold Cereal?

28 Aug

I came across this idea and recipe  last night on the CrossFit BelAir website, and I was so excited that I ran to the kitchen and threw it together as fast as I could!

My hubby is a HUGE fan of cereal, it was one of the hardest things for him to give up.  He has been eating mixed nuts with raisins and almond milk for years now, and it just feels–wrong!  Yeah, so this is basically the same thing, but it seems better.  :)

Also, I really love having cereal-like foods for the kids because they love the variety!  And because it has a high caloric density, I know it will keep them fueled all morning.

This is fast, sweet, savory, nutty, crunchy and comforting.  It’s like a muesli, or a granola, and it was absolutely divine smothered in creamy, coconutty, milky goodness.

Here is what I did–no measuring!

one-half apple cored and roughly diced

handful of sliced almonds

handful of pitted, chopped dates

handful of unsweetened coconut 

generous dose of cinnamon; 1 pinch of salt

Pulse in the food processor to desired consistency–smaller is better for the little ones!  Serve with almond milk, or creamy coconut milk.  (Taste of Thai brand, preferably!)

Thanks to Don & Mel, and CFBA!
Leigh

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Banana sweetened coconut flour muffins

18 Apr

I was putting together some leftovers for a friend and wanted to include an extra “treat.” My criteria: use coconut flour (because I was out of almond flour!) and use only fruit as a sweetener.  I put together this simple muffin and my friend said they were “rich and delicious.” We all second that, kids included!

  • 2 very ripe large bananas, mashed
  • 6 eggs
  • 1 Tbsp pure vanilla extract
  • 4 Tbsp coconut oil, melted
  • 1/2 cup coconut flour, sifted
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt
  • 1 tsp cinnamon
  • 1/2 cup finely chopped or ground pecans (optional–or replace with nut of your choice!)

Preheat oven to 350. Mash bananas, whisk in eggs, vanilla, and melted coconut oil in large bowl. In separate small bowl, mix coconut flour, baking soda, salt and cinnamon. Add dry ingredients to wet ingredients and stir until you achieve a relatively smooth batter. Stir in nuts. Let batter sit while you either generously spray your muffin pan or line with paper muffin cups. I love this spray for convenience, but alternatively I use a plastic baggie like a glove to grease pans with coconut oil. Fill muffin cups 3/4 full and bake for approximately 20 minutes until golden brown. Makes 12 delicious, fruit sweetened muffins packed with fiber and protein!

**Update: Recipe also makes yummy pancakes! Follow same directions for batter. Spoon small circles on griddle pan, spread out slightly.  Cook for 1-2 minutes per side and you have yummy, fruit sweetened pancakes packed with fiber and protein!

      

Enjoy,

Heather

Pancakes that made our morning better

10 Mar best primal pancakes

The morning started off a little rough…middle daughter woke up feeling a bit sick and oldest daughter was already whining about what I was going to “make” her eat for breakfast. So, I set out to whip up these pancakes from Elana’s Pantry they usually all enjoy, but needed to make some adaptations. I gave up honey for Lent and I was too hungry not to partake!

Fast forward a half an hour later and they turned out fluffy and yummy! They were devoured by all, even my husband (who generally doesn’t like anything almond flour based) snuck a few. The one banana added just enough sweetness without turning them completely banana flavored. Pancakes aside, I’d also use them as a medium for over-easy eggs “dippy” eggs or nut butter sandwiches.

  • 3 eggs
  • 1 Tbsp water
  • 1 Tbsp pure vanilla extract
  • 1 Tbsp melted butter (I bet coconut oil would work too!)
  • 1 banana, mashed well
  • 1 1/2 cups almond flour
  • 1/4 tsp baking soda
  • 1/4 tsp sea salt
  • butter or coconut oil for cooking

Heat large skillet to medium heat. Combine all wet ingredients, add dry ingredients and mix until a nice batter forms. Melt butter or coconut oil on skillet. Spoon desired amount onto skillet–smaller seems to work better and kids just generally love things that are more their size. Flip once bubbles begin to form and bottoms look set, and cook on other side. Continue until batter is gone, adding oil or butter as necessary. Serve plain with a side of fresh fruit, eggs, or yogurt!

    

Happy weekend,

Heather

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