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!

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

This slideshow requires JavaScript.

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

This slideshow requires JavaScript.

%d bloggers like this: