Red and Blue Coconut Flour Pancakes (Paleo)

Sorry for the hiatus. A storm swept through New Jersey last week and knocked out my power for 6 days! To make matters more “fun,” I was housesitting in the middle of nowhere, so I was by myself in the dark with no means of cooking 😦

Luckily, my circumstances took a turn for the better as I then got to go to an education conference held in Orlando, Florida! It was so nice to take a shower without using a flashlight…

I will never take a lightbulb for granted again.

Anyways, the convention I went to was awesome! I got to meet and connect with people from all over the country and see how the education system differs from state to state. Not to mention, I got the chance to go to Epcot and Downtown Disney at night!

The New Jersey Delegation (Somehow, I wound up dead center in the pic)

So, I’m finally back now! And just in time for a 4th of July post 🙂

Red and Blue Coconut Flour Pancakes (Paleo)

Ingredients:

2 eggs

1/3 cup water

1 tsp honey

1 tsp vanilla extract

1/4 cup coconut flour

2 tbsp tapioca flour

1/2 tsp baking soda

1/8 tsp baking powder

1/4 tsp salt

1/4 cup chopped strawberries

1/4 cup blueberries

ghee, butter, or oil

Directions:

In one bowl, whisk together eggs, water, honey, and vanilla.

In another bowl, mix together the flours, baking soda, baking powder, and salt.

Pour dry into wet and beat batter until all clumps are gone. Add in berries and let batter sit for 5 minutes to thicken (Note- your batter should be on the thicker side. If not, add in 1 tsp of coconut flour at a time).

Meanwhile, grease cooking pan with ghee, butter, or oil and place over medium-low heat. Once hot, add spoonfuls of batter until desired pancake size and cook, flipping pancakes over when the tops begin to bubble.

Happy 4th!

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Sausage and Peppers Sweet Potato Hash with Eggs (Paleo)

Oh breakfast food. How much I love thee.

Unfortunately, I can’t really make you fancy in the mornings as I’m still half asleep and fear burning down the house 😦

And brunch? Please, I can’t wait that long to eat.

So, breakfast for dinner it is. Plus I can eat a lot more at dinner than at breakfast, meaning I have more room for this:

Sausage and Peppers Sweet Potato Hash with Eggs (Paleo)

Ingredients:

1 lb sweet Italian sausage, castings removed

1 large vidalia onion, chopped

1 large green bell pepper, chopped

2 medium-small sweet potatoes (any color), peeled and cubed

1 tsp paprika

1 tsp thyme

1 tsp garlic powder

1/2 tsp crushed red pepper flakes

1/2 tsp parsley

salt and pepper

3 eggs

Directions:   

In a large and deep skillet (that comes with a fitted lid), cook sausages, breaking into pieces with a spatula, until mostly browned. Turn heat to low and add in onions and green bell pepper. Cook for 10 minutes. Add in sweet potatoes, spices, salt, and pepper. Cook for another 8 minutes. With your spatula, press and flatten all the ingredients down. Crack 3 eggs on top and cover hash with the lid. Let cook until eggs are done. Garish with some paprika and thyme and serve!

Italian Egg “Muffins”

I hope everyone’s not too tired of eggs yet with Easter just passing!

I’m certainly not.

Knowing that Easter was approaching, my dad stocked up on eggs (more than usual) in fear that they would all be sold out at the stores. So now we have a good 10 dozen eggs. Meaning, I’m “allowed” to use and eat a bit more than I usual am- yay!

Hence the egg “muffin” recipe this week 🙂 

Italian Egg “Muffins”

(Makes 6)

Ingredients:

3 eggs

1/3 cup plain, whole milk yogurt

1/4 cup bell or sweet pepper, chopped

1/4 cup onions, chopped

2 breakfast sausage links, precooked and chopped 

1 tbsp basil

salt and pepper

Optional: marinara sauce

Optional: fresh spinach

Directions:

Preheat the oven to 400 degrees and oil muffin tins. Combine all the ingredients together (except the sauce and spinach) and pour into tins. Bake at 18 minutes. If desired, serve over marinara sauce and spinach.

BLT and Avocado Egg Salad (Paleo)

We all have our OCDs, right? Some just happen to be more, ummm, quirkier (?) ones then others.

Like when I was little and had to use the bathroom, I HAD to lock the door, jiggle the door knob to make sure it was locked, and then peek behind the shower curtain to make sure an axe murderer/monster/sister wasn’t there.

And then there was the need to hold my breath and touch something white every time I passed a cemetery.

Not to mention my (still) OCD of rereading my favorite book series starting the first day of Spring every year.

Hey- don’t judge! We all have our quirks (some just worst then others 😉 )

And another mandatory quirk of mine? Having some form of green eggs and ham/bacon every Dr. Seuss day (which happens to be tomorrow!) And that means either having

1) Avocado Deviled Eggs

2) Natural-Colored Green Eggs (and Ham) 

OR:

BTL and Avocado Egg Salad (Paleo)

Ingredients:

4 hard boiled eggs

1 avocado

2-3 cooked strips of organic bacon, broken into pieces

2 medium tomatoes, diced

salt and pepper, to taste

Directions:

Chop eggs into small pieces and set aside. In a bowl, use a fork to mash up the avocado. Add in eggs and the rest of the ingredients and mix altogether. Let sit in the fridge for at least 1 hour before eating (I think it tastes better when it sits, but I won’t blame you if you can’t wait 😉 )

Spicy Nut Butter Cookies (Flour-less, Sugar-less, and Paleo)

Once again, I found myself housesitting a couple months back now. 

A friend came over to keep me company and we both got talking about food (a common conversation topic for us).

Which led to a severe urge to make something. Thing was though, I only had a couple of odds and ends with me. So, we had to be a little flexible. Of course I’ve spruced up the recipe since that night, but this nut butter cookie is essentially what we got! 

And no, I did not forget to add in a sweetener to this list of ingredients. You just don’t need any! (Plus, we had no sweeteners on us when we made this originally). Therefore, these cookies are healthy enough to eat for breakfast!   

IMPORTANT NOTE: Make sure the nut butters are stirred before using! Or else the batter will be too runny (resulting in pancake cookies)

 

Spicy Nut Butter Cookies (Flour-less, Sugar-less, and Paleo) 

Ingredients: 

2 tbsp almond butter, stirred before using 

2 tbsp peanut butter, stirred before using (substitute in 2 more tbsp of almond butter if you’re paleo)

1/4 cup unsweetened applesauce 

1 tsp cinnamon

1/4 tsp baking powder 

1/4 tsp vanilla extract 

1/8 tsp cayenne (optional for an extra kick!) 

1/8 tsp salt 

Directions: 

Preheat the oven to 350 degrees and grease a cookie sheet. Combine and stir all ingredients in a bowl until everything is mixed in evenly. Drop about 1 tbsp of batter onto the cookie sheet for each cookie. Bake at 350 for 8-10 minutes.