This 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.
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
Grass fed butter or coconut oil for frying
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.