Gluten Free Waffles

On Saturday and Sunday's we love to cook brunch at our house. This normally consist of bacon, sausage, and eggs for my husband and I, and pancakes or waffles with eggs for the girls. When we started eating Paleo we tried several versions of pancakes and waffles, but none compared to what we had been used to eating. We had been buying Pamela's mix for the girls, but I wanted to try something different, and a little bit more healthier than the normal mix you find in the stores. We have made this recipe twice, and has been a hit with my girls and we even cheated and ate one each. Although, this is not at all the normal "Paleo" recipe I would post, it is a more healthier of an option for a gluten free waffle that you will find online, or buy in the store. They are also the best out of all the recipes that we have tried so far! 

Ingredients:

• 3 teaspoons of baking Powder
• 1/2 tsp Himalania Pink salt
• 1 cup of brown rice
• 1/2 cup of Potato starch
• 1/4 cup tapioca flour
• 1/2 cup of coconut oil
• 1 1/2 cup of Coconut Milk
• 2 tsp honey
• 1/2 teaspoon of Baking soda
• 3 eggs

Directions:

Mix all dry ingredients in a large bowl, and slowly mix in wet ingredients. Cook on low in waffle machine. 

Serve and enjoy!

Autumn Butternut Squash and Bacon Frittata

Halloween has come and past, and we recently went to the pumpkin patch and bought a variety of pumpkins and squashes. I am unsure which is my favorite between pumpkin and Butternut squash. Both, pumpkin and squash, are delicious, and reminds me of all the wonderful things, I love about fall. 

When I found this recipe, on the Whole Foods, FB page, I had to make it!  Of course, it has been adapted, and changed, to fit our diet. We added bacon, and exchanged almond milk in the place of milk. This dish would be a perfect Thanksgiving morning brunch treat, or the day after Thanksgiving breakfast! It is hearty, filling, and lite in calories!

A great Thanksgiving weekend treat! 

 

Nutrition:

This winter squash is actually a fruit not a vegetable, that has a rich sweet nutty taste. According to Livestrong.com , 1 cup of Butternut Squash has 60 calories, 16 g of carbohydrates and 3 g of fiber. It also supplies almost 300 percent of your daily value of vitamin A , 50 percent of vitamin C, 7 percent of calcium and 5 percent of iron.

Not bad for one cup of extremely filling and satisfying butternut squash.

Four cup of healthy Goodness.. 1200% of Vitamin A!

Ingredients

• 4 cups butternut squash cubes 
• 1/2 red onion, cut into thick slices 
• 1 tablespoon extra-virgin olive oil 
• 1 teaspoon sea salt, divided 
• 1/2 teaspoon freshly ground black pepper, divided 
• 8 large eggs 
• 1/3 cup Almond milk no flavor
• 2 tablespoons chopped fresh sage
• Fresh thyme
• 1 cup grated Gruyère cheese (optional)
• 4 slices of Bacon
• Parsley to garnish

1. Preheat oven to 425°F. 
2. Slice Bacon and fry in a cast- iron skillet. Remove excess grease, and set aside. 
3. Add , dice onions, and squash in  a baking pan or in cast iron skillet,  toss with the oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. 
4. Roast in oven until the vegetables are browned and softened, about 25 minutes, stirring once or twice during cooking. 
5. In a large bowl, whisk eggs, almond milk, spices and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper together. Pour into the baking dish or skillet and return it to the oven.
6.  Continue cooking until eggs are just about set, 6 to 7 minutes. 
7. Remove from the oven and sprinkle with cheese. Turn on the broiler; place the skillet under the broiler just until the cheese melts and the top of the frittata is browned, about 2 minutes. Cool for a few minutes, cut into wedges and serve.

Autumn Butternut Squash and Bacon Frittata, right out of the oven

Nom, Nom, Nom! Or Violet says Nommy, Nommy!

Banana Pancakes

Banana Pancakes

I am pancake snob. You have coffee snobs, wine conesures and then me the pancake-connoisseur-snob. I am on the search for the perfect Paleo Pancake, and have yet to find one or make one. Out of all the recipes that we have tried so far none of compared to my beloved Saturday morning pancakes. 

This recipe is close to my liking! Out of all the Almond Flour recipes that I have tried online so far, the consistency of the batter is closes to pancakes. They are not to salty, the do not fall apart, no crumbling. What I would do next time is take out the Apple Cider Vinegar. My kids and their friends asked for seconds, so it does past the kid test.

As a pancake-conesures-snob, I rate this pancake recipe at a 7 out of 10. So far the other Almond flour recipes I have tried rated at a 3, so that is not to shabby! 

• 2 cups Almond Flour 
• 2 Whole eggs
• 2 Egg yokes
• 1/4 teaspoon of Celtic Sea Salt
• 1/4 teaspoon of Baking powder
• 1/4 teaspoon of baking soda
• 1 teaspoon of Maple extract
• 1/2 cup of Pure Maple Syrup
• 1/2 teaspoon of Apple Cider Vinegar (optional)
• 1/2 cup of Almond Milk
• 1 mashed Banana!!
• 1 tablespoon of melted butter ( optional)

When measuring with a 1/4 cup Makes 14 to 15 pancakes. 

Takes a while to cook on each side, I would recommend 3 to 5 minutes, on low to medium heat on each side. If the heat is too high, almond flour will burn easily.

Fluffy! 

Stacked and ready to eat

Garnished or accessorized? 

Notice if heat is too high, almond flour easily burns

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Tracey Original Egg

The Tracey Original Egg mixture for Lunch

So delicious, you will eat it every morning!

My husband always teases me that if I call something a Tracey Original, that it will be an enjoy only one time meal. A "Tracey Original" so we like to call it, is a dish that I randomly throw together, with no direction. It is items that we happen to have on hand that are selectively chosen by me and thrown into a dish. Typically these dishes are amazingly delicious, to where everyone will savor the dish, and ask me to make sure to write it down. Which I never have time to do, and they are a once in a life time meal!

The Tracey Original Egg mixture is not a one timer. It is my lunch on most days. Very Filling, and satisfying! Sorry Vegans, this a Vegetarian recipe.

• One sliced Mushroom
• 3 egg whites (or)  2 whole eggs
• Granulated Garlic ( a sprinkle)
• Paprika ( a sprinkle)
• Pepper ( a sprinkle)
• Garlic ( a sprinkle)
• Olive oil ( a spray)
• Feta Cheese ( tablespoon)
• Spinach or spring mix ( one hand full)

In a medium sized skillet spray olive oil. First add the mushroom saute for a minute or two on medium heat. Next add Egg and spices. Scramble until almost done and then add Feta, continue to scramble for another minute, and then add Spinach, and saute until the consistency you like!

The Health benefits to this meal is found in the Eggs, mushroom, olive oil, garlic powder, and spinach mix. 

Simple spices

Toss and scramble  

Mexican Spinach

This Mexican Spinach, is oh so delicious alone, or could be added to eggs or you could do as we did tonight and use as a topping on the Fajita Mexican Pancakes! 

• 1 teaspoon of Cumin
• 1 teaspoon of chili powder
• salt and pepper
• 1 tomato deseeded and diced 
• Defrosted of 10 oz frozen organic spinach
• 4 oz of Goat cheese

Throw all ingredients in skillet and cook for ten minutes on medium high! 

Fajita's on Mexican Pancake

Coconut Flour Blueberry Pancakes

Blueberry Pancakes.

I made this Last weekend for my daughters and a friend they had for a sleepover. At first I was hesitant to make a Paleo version of pancakes, and thought about sticking with the old faithful mix that I had from the store. However, I decided against going to the grocery store and picking up pancake mix! I am sure glad that I did! This is an amazing mix. There was none left over, to the disappointment of my husband, and my daughters friend who generally does not eat all her pancakes, took two servings. She even told me that she generally did not liked blueberry pancakes before this batch! So, they were pretty amazing pancakes after all!

• 4 tbsp blueberry agave
• 1/2 tsp vanilla extract
• 2 tsp sparkling mineral water
• 2 tbsp butter
• 1/2 tsp baking powder
• 1 cup coconut flour
• 1 tsp cinnamon
• 8 eggs
• 1/2 tsp baking soda
• 1 cup frozen blueberries

What makes this recipe so unique!

Mix Dry ingredients in a bowl, and all the wet ingredients in another bowl. Combine them both.

This recipe is so easy and good so make sure to double it, your guest are sure to ask for more!