Almond Flour Pancakes and Eggs

IMG_1891This week at school was Dr. Seuss week which made for a crazy week for me. Getting up at 5am and getting the kids up just as early to dress up. By the time dinner rolls around I was too tired to think so what a quick easy stand by, breakfast for dinner. Better yet, “green eggs and ham”.  The old me would have added food coloring to turn the eggs green but the new me had to come up with a healthy version.

Green Eggs and Ham

Matt got me this cool silicon bar pan and I hadn’t found anything to bake in it. I decided to make omelet bars.

Ingredients:IMG_3486

10 eggs beaten

5 stripes Applegate  Turkey Bacon chopped up

1/2 cup finely  chopped spinach

salt and pepper

optional: cheese, peppers, onion

Bake for 20-30 minutes on 350

I also found a simple gluten-free pancake recipe that everyone loved. I have tried so many different pancake recipes and this is by far the easiest. I still can not eat them, finding an egg free version has never panned out.

Almond Flour Pancakes

1 3/4 cup blanched almond flour
2 eggs, whisked
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2/3 cup water
IMG_3478Grass fed butter or coconut oil for frying
Process:
In a small mixing bowl, whisk two eggs.
Pour almond flour, salt, cinnamon, and nutmeg into a medium-sized mixing bowl.
Add vanilla extract, and eggs to the bowl.
Mix with a wooden spoon to combine.
Add water, and continue to stir.
Heat 1 tablespoon of grass-fed butter or coconut oil in a large non stick skillet.
Using 1/8 cup, scoop batter into the frying pan, leaving enough space in between pancakes to flip.
Cook 2 minutes on the first side, flip, and cook for a remaining 1-2 minutes. Add additional cooking fat as needed. (It helps to flip pancakes back and forth a bit to ensure they are cooked through.)
Top with your choice of grass-fed butter or coconut oil, and a sprinkle of cinnamon, and serve.

IMG_3489

Amazing Alfrado

This elegant dish comes from Allison Rivers Samson, owner ofAllison’s Gourmet and author of the award-winning column “Veganize It!” A friend of mine sent it to me after she saw it and thought of me. So thank you Nancy, it was an amazing dish and a fabulous change to our normal. I did double it and added chicken for our family of six.

This easy-to-make sauce captures all the rich deliciousness of Alfredo without the dairy. If you are a traditionalist, serve over hot pasta and garnish with parsley and fresh ground pepper. For the more adventurous, try it over veggies, mixed with tomato sauce, or even use it as a creamy soup base.

Ingredients

Makes 4 servings

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1 cup raw cashews
2 tablespoons raw pine nuts
1 1/2 cups water
4 teaspoons fresh lemon juice
1 teaspoon minced garlic
1/16 teaspoon ground nutmeg
1 1/2 teaspoons salt
1/2 teaspoon freshly ground black pepper, plus more to taste
4 cups cooked fettuccine (or other pasta of your choice)
3 tablespoons freshly minced parsley

Directions

In a blender, grind cashews and pine nuts into a fine powder. Add water, lemon juice, garlic, nutmeg, and salt. Blend until completely smooth.

Transfer to a small saucepan over medium heat and whisk as you bring to a boil. Reduce heat to low and simmer for 7 minutes, whisking regularly. Stir in black pepper.

Serve over hot pasta and garnish with parsley and fresh ground pepper to taste.

Per serving (1/4 recipe): 407 calories; 17.7 g fat; 3.1 g saturated fat; 36.2% calories from fat; 0 mg cholesterol; 15.1 g protein; 53.9 g carbohydrates; 3.3 g sugar; 6.2 g fiber; 901 mg sodium; 46 mg calcium; 4.3 mg iron; 48 mcg selenium; 338 mg potassium; 147 mcg beta-carotene; 6.6 mg vitamin C; 23 mcg folate

***Note: Although delicious, the nuts in this recipe elevate the fat content and make this a dish to consume sparingly.

 

 

Chicken Pot Pie

Left over crock pot chicken means two things, homemade chicken stock and homemade gluten free, dairy free pot pie! Within five minutes of being up this morning Charley wanted to make sure that’s what was on the menu for dinner! I will say this does have a coconut taste I thought my kids would never like it but they love it. Their favorite part is the crust. I usually double this in hopes of a little left overs for a hot lunch in school lunch thermos.2013-01-21 10.39.07

POT PIE

Filling
3 slices of bacon, diced (we use Applegate TurkeyBacon)
1 onion, chopped
1 carrot, diced
1 stalk celery, diced
1 clove garlic, crushed
¼ C cut fresh green beans
1 C chicken stock (leave one cup unfrozen for the batch you just made from the crock pot chicken)
1 14 oz can full fat organic coconut milk
2 Tbsp arrowroot
1 Tbsp poultry seasoning
1 tsp salt
1/2 tsp pepper
2 C cooked chicken, chopped

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Add ins: one chopped potato, green peas, corn I like to throw in whatever is on hand. I’ve thought about placing a layer of mashed potatoes on the bottom of the pan.

Directions

In a medium-sized pot, cook bacon until crispy.
Add onion, carrot, celery, and garlic cooking for 5 minutes making sure to scrape the bottom of the Pan

Add chicken stock, coconut milk, poultry seasoning, salt, pepper green beans, and chicken and bring to a boil
Reduce to a simmer then stir in arrowroot 1 tablespoon at a time until dissolved.
Continue to simmer until thickened
Pour into 8×12 baking dish

Dough
1 C Tapioca Flour
1/4 C coconut Flour
1/4 tsp baking soda
1/2 tsp cream of tartar
3 Tbsp butter (or coconut oil) I use coconut spread to keep it dairy free
1/2 tsp salt
½ C Boiling water

Directions
Sift all dry ingredients.
Add butter to dry ingredients mixing to form crumbles
Add hot water into dry ingredients
Form ball and press into flat rectangle
Place over pot pie ingredients and bake at 400 for 10 minutes

Orleatha Smith
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Coconut Crusted Salmon with Pineapple Salsa

2013-01-18 20.22.18          Coconut Crusted Salmon topped with Pineapple Salsa served with steamed broccoli with coconut butter

This turned out excellent! The kids loved it. I did make a few piece plain incase the coconut was too much. I also made a few pieces without the egg for me. The coconut hung on just fine without it, so if you are egg free this can still work for you.

I got the Salmon recipe from dairyfreecooking.about.com, I’m sorry i am not sure where the Salsa recipe came from. I believe I saved it from Facebook at some point.

Coconut Crusted Salmon

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 servings

(I used more Salmon, because there are 6 of us. All I adjusted was the coconut)

Ingredients:

  • 1 lb. Alaskan King Salmon, skinned*, sliced into 4 3-ounce pieces
  • Fresh lime juice, from the juice of two limes
  • 1 cup unsweetened organic shredded coconut
  • 1 egg
  • 2 T. cold water
  • Sea salt and freshly ground black pepper, to taste

Preparation:

1. Preheat the oven to 400 F. Line a baking sheet with parchment paper and set aside.

2. Rise the salmon well under cold water. Squeeze the lime juice onto each of the pieces and on all sides (you can do this on a tray or plate.) Set aside.

3. Place the shredded coconut in a small bowl, and set aside. In another bowl, whisk together the egg with the cold water until well mixed. Dip each of the salmon pieces in the egg wash, then roll each salmon piece in the coconut until completely coated.

4. Place the salmon on the prepared baking sheet and bake for about 15 minutes, or until browned on the outside and appropriately done in the middle. Serve immediately, seasoning with sea salt and freshly ground black pepper to taste.

Pineapple Salsa2013-01-18 16.36.37

This will make about 2 cups. You may want to make extra, it’s that good.

  • 1 1/2 cups diced fresh pineapple
  • 1 cucumber (you can peel or not peel, seeds or no seeds)
  • 1 Jalapeno pepper, diced (remove ribs and seeds)
  • 1/4 diced red onion
  • 1/4 cup cilantro
  • 2 tablespoons extra virgin olive oil (I did not use any)
  • Juice of one lime
  • Sea Salt
  • Freshly ground black pepper

Combine everything a bowl, season to taste and enjoy by itself or over Salmon.