Tag Archives: paleo breakfast

Pancakes that made our morning better

4 Mar

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 until liquified
  • 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, toasted, topped with fried eggs, or drizzled with yogurt!


this is a double batch


Happy weekend,


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!


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


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!


For the love of cauliflower

1 Mar

I love cauliflower. From oven roasted to a rice substitute, we eat it at least two to three times a week, if not daily. The health benefits, taste, and versatility of cauliflower clearly outweigh the not always pleasant aroma that fills your kitchen while cooking! So, yesterday I spent the evening with cauliflower testing and re-testing some new soon-to-be favorites. The best part about these two recipes is that you can make them at the same time, save the leftovers, and save yourself from cleaning your food processor too  many times in one week!



Cauliflower wraps, courtesy of  Empowered Sustenance

Image 14

  • 1 head cauliflower, roughly chopped
  • 1 Tbsp olive oil or coconut oil
  • 1/2 tsp sea salt
  • 2 eggs
  • 2 egg whites
  • 1 tsp garlic powder (or, substitute any favorite spices)

Preheat oven to 375. Rice cauliflower in food processor until very fine. Heat oil in large skillet and add riced cauliflower. Sauté until soft. Let cool slightly and wrap in thin dishtowel to squeeze out excess liquid. Add remainder of ingredients and mix thoroughly. Spoon mixture in a circle onto lightly greased parchment lined baking sheet. Press down until it’s as thin as it will get without any separation. Best to use your hands here! Bake for 25 minutes until firm. Gently flip them over and bake for an additional 10 minutes. Remove from oven and place on wire cooling rack.

Use them as breakfast burritos with scrambled eggs, a simple deli meat wrap, or with ground meat for tacos. The filling will need to be rather light. I had the best luck with sliced deli meat. A heavier filling will make them fall apart. BONUS: They freeze well! This is a big plus since they are not the quickest things to whip up on any given busy day. Thank you Lauren for a fun new way to eat cauliflower, and my friend Sue for sharing the love about Empowered Sustenance!

Easy Cauliflower and Bacon Quiche Casserole

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  • 1 package nitrate free bacon
  • 1 large head cauliflower, roughly chopped
  • 1 small onion, roughly chopped
  • 5 cups raw spinach
  • 6oz can full fat coconut milk
  • 6 eggs
  • 1 Tbsp lemon juice
  • 1/2 tsp sea salt
  • 1/4 tsp pepper
  • 2 tsp garlic powder
  • 1/2 tsp red pepper flakes

Preheat oven to 375. Bake bacon on foil lined pan for 15 minutes or until crisp. While bacon is cooking,  pulse cauliflower until nicely riced (you may have to do 2 batches). Add remaining ingredients except spinach, and combine thoroughly. Add cooked bacon (right from the oven, no need to cool!) and pulse until nicely chopped up in the mixture.  Add spinach and pulse briefly to combine. Turn oven down to 350. Liberally grease a 9×13 pan with coconut oil or reserved bacon fat, pour cauliflower mixture in pan, and bake for 40-45 minutes until set. Let cool for a few minutes before slicing and serving. This tastes super, both out of the oven or as leftovers re-heated throughout the week.

Happy Friday,
More exciting ways to use cauliflower:
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