Gluten-Free Pumpkin Pancakes

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These are so yummy and you wont miss the gluten 🙂

Healthy Pumpkin Pancakes – adapted from Paleo Grubs

  • 1/4 cup pumpkin puree
  • 3 tbsp coconut milk
  • 1 tbsp maple syrup
  • 3 eggs
  • 1 tbsp coconut oil, melted, plus additional for pan
  • 1 tsp vanilla
  • 1/4 cup coconut flour
  • 1 tsp cinnamon
  • Pinch of nutmeg
  • 1/2 tsp salt
  • 1/4 tsp baking soda
Directions –
  1. In a large bowl, whisk together the dry ingredients – the coconut flour, cinnamon, nutmeg, salt, and baking soda. Then in a separate bowl, whisk together the wet ingredients – the pumpkin puree, almond milk, honey, eggs, oil, and vanilla. Add the dry ingredients to the wet ingredients. Stir together until just combined.
  2. Heat a griddle or non-stick skillet to medium heat. Coat pan with coconut oil. Pour about 1/4 cup of batter onto the skillet. Cook for 2-4 minutes until the bottom is cooked through, and then flip. Cook for another 2-4 minutes until lightly browned. Repeat with remaining batter. Serve warm and enjoy!
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Breakfast Sausage

 

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This Whole 30 kick has forced me to make just about everything from scratch – not a problem on most days, but sometimes I want a break. This change has definitely been a huge lesson in discipline for me, but I can tell you that the results are completely worth it. In less than three weeks, I lost 9 pounds and haven’t counted a single calorie or fat gram, and I am not starving myself! I have more energy, sleep better, I feel stronger, my clothes fit way better and have much more confidence than I did a few months ago.

Anyway, back to the recipe – these are super quick and easy to make. I serve them with fried eggs, roasted sweet potato and some avocado – all Whole 30 approved! Thanks for reading, enjoy!

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Breakfast Sausages – adapted from Primal Palate

  • 1 lb Ground Pork
  • 1 tsp Fennel
  • 1 tsp Garlic
  • 1 tsp Paprika
  • 1/2 tsp Black Pepper
  • 1/2 tsp Sage
  • 1/2 tsp Salt
  • 2 Tbsp Organic Coconut Oil
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp White Pepper

Directions –

Process Combine pork, garlic, and all spices in a mixing bowl, mixing until it reaches an even consistency. Form pork mixture into 2-ounce patties (approximately 8 patties). Heat a skillet to medium heat with 1 tablespoon of coconut oil per 4 patties. Cook the patties for approximately 3–4 minutes per side. Each side should be golden, and the center of the patties should no longer be pink.

Simple Amaranth and Quinoa Porridge

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Wow – this is so creamy and surprisingly tasty! I used full fat coconut milk instead of the recommended almond milk. Thanks for reading, enjoy!

Amaranth and Quinoa Porridge – adapted from Choosing Raw

  • 1/2 cup dry quinoa, rinsed well
  • 1/2 cup dry amaranth
  • 2 cups water
  • Pinch salt
  • 2 cups
  • 2 cups coconut milk (*My can was just under 2 cups, so I made up the difference with water*), or your milk of choice
  • 2 TBSP coconut sugar or sweetener of choice

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Directions – 

Combine water, salt, and grains in a medium pot and bring to a boil. Lower the heat to a simmer, cover the pot, leaving the lid slightly ajar to let air escape, and cook for 25-30 minutes, or until water is absorbed and grains are tender. At this point, you can use the grains in any way you’d like, or move straight into the porridge.

To make the porridge, combine the milk and sweetener in a medium pot and add the cooked grains. Simmer over low heat for a few minutes, or until most of the milk is absorbed a bit.

Divide the porridge into four bowls or glass jars. Top with fruit, nuts or anything else you like!

Brown Sugar Banana Bread

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I love the library! I have borrowed many cookbooks lately, Back in the Day Bakery is one that I would buy. There are so many recipes in it that look and sound amazing. The first recipe I tried was chocolate chip cookies which baked up really thin and flat, but the flavor was one of the best I have tried. I will have to make those again, and hopefully work out the kinks so I can bake a batch worthy of photographing…

Anyway, onto the bread – it bakes up with a dense crumb, but it’s not at all tough or chewy. I didn’t have any mace on hand (who does?), but I replaced it for freshly grated nutmeg instead. Thanks for reading, enjoy!

Brown Sugar Banana Bread – from The Back in the Day Bakery

  • 2 cups AP flour
  • 3/4 cup light brown sugar
  • 3/4 tsp baking soda
  • 1/2 tsp fine sea salt
  • 1 tsp ground mace (I used nutmeg instead)
  • 1/2 tsp ground cinnamon
  • 1 1/4 pecans, toasted and chopped (I omitted)
  • 1 1/2 cups well mashed, very ripe bananas (about 3)
  • 1/4 cup sour cream
  • 2 large eggs
  • 6 TBSP unsalted butter, melted and cooled
  • 1 tsp vanilla extract
  • 2 TBSP dark brown sugar for sprinkling (optional)

Directions –

Position a rack in the lower third of the oven and preheat the oven to 350 degrees. Lightly spray a 9 x 5 inch loaf pan and line the bottom with parchment.

In a large mixing bowl, whisk together the flour, light brown sugar, baking soda, salt, mace, cinnamon and pecans; set aside.

In a medium bowl, mix the mashed bananas, sour cream, eggs, butter and vanilla with a sturdy wooden spoon. Gently fold the banana mixture into the flour mixture until just combined.

Scrape the batter into the prepared loaf pan, spreading it evenly with a spatula. If using, sprinkle the dark brown sugar on top of the loaf. Bake for 45 to 55 minutes, or until the loaf is golden brown and a toothpick inserted in the center of the loaf comes out clean. Cool the bread in the loaf pan for 5 to 10 minutes, then transfer to a wire rack.

Serve warm or at room temperature. Wrapped in parchment, the bread will keep at room temperature for up to 3 days.

Hungry for More?

chocchip

Chocolate Chip Banana Bread

20120613_124736Blueberry Banana Bread

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Banana Bread 2

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Coco-Nana Bread

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His All-Time Favorite

Whole Grain Waffles

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My kids love waffles – what’s not to love? I get to make a weeks worth of school breakfasts in less than an hour, and the kids get another maple syrup delivery system 😉 I I like to use wheat pastry flour because it’s mild enough that the kids don’t mind, and I like that I can sneak a little fiber into breakfast. This batch makes about 10 waffles, most of which get cooled, divided, bagged and frozen. Warm them up in a 350 degree oven for about 10 minutes, or mere seconds in your microwave. Thanks for reading, enjoy!

Whole Wheat Waffles – adapted from Cookie and Kate

  • 1 cup whole wheat pastry flour
  • 1 cup whole wheat flour (you can also use spelt, rye, cornmeal or buckwheat)
  • 1½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups buttermilk (make your own: add 2 tablespoons of vinegar or lemon juice to 2 cups milk, and let sit for 5 minutes)
  • 3 eggs
  • 1 tablespoon maple syrup (or honey)
  • ¼ cup (1/2 stick) butter (original recipe called for one full stick of butter)
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
Directions –
  1. Preheat your oven to 200 degrees and heat up your waffle iron.
  2. Mix the dry ingredients (flours, baking powder, baking soda, and salt) in a large mixing bowl.
  3. In a large measuring cup, whisk together the buttermilk, eggs and syrup or honey.
  4. Pour the liquid ingredients into the dry ingredients. Stir just until they are mixed.
  5. Add the melted butter and mix well.
  6. Pour batter into your waffle iron until the butter reaches the edges of the iron. Cook until crisp and golden.
  7. Place each waffle on a rack in the oven (in a single layer) to keep them warm until you’re ready to serve. Five minutes in the oven may actually help them get a little crispier.

Pancake Mini-Muffins

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Planning ahead saves time, right? I love when I find recipes that make life a little easier, especially school mornings! There are far more mornings than I care to admit when I have had to force my eyes to open; and the last thing I want to do is think about breakfast. These are so quick, easy and the kids love them 🙂

The best thing about these is that I don’t have to stand over a hot stove and flip each one! I made some minor changes by replacing all the AP flour with half whole wheat pastry flour, and buttermilk because I had plenty on hand. When ever I use this muffin tin, the baked goods love to stick; so instead of adding the chocolate chips to the batter we added a few to the tops. Once they finished baking/cooling completely, I bagged them and placed them in the freezer. In the morning, we microwave them for about 3 minutes at 50% power so they don’t dry out or become rocket hot. Once they’re all gone, I will make another batch because I’m sure they’ll fight over the last 6… Thanks for reading, enjoy! 🙂

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Pancake Mini-Muffins – adapted from The Pioneer Woman

  • 1 1/2 cups AP flour
  • 1 1/2 cups whole wheat pastry flour
  • 1 Tablespoon Baking Powder
  • 3 Tablespoons Sugar
  • 3/4 teaspoons Salt
  • 2 1/2 cups buttermilk
  • 2 whole Eggs
  • 1 Tablespoon Vanilla Extract
  • 4 Tablespoons Butter, Melted
  • Chocolate chips, optional
  • coconut oil to prep the tin (or whatever you prefer)

Preparation Instructions

Preheat oven to 400 degrees

Sift together flour, baking powder, sugar, and salt. Set aside.

In a large bowl, combine buttermilk, eggs and vanilla

Combine dry ingredients and wet ingredients, then stir in melted butter. If batter is too thick, stir in a little milk.

Spray a mini-muffin pan generously with coconut oil. Fill cups 2/3 full. If using chocolate chips, drop 2 to 3 onto each cup.

Bake for 8 to 10 minutes, or until golden brown on top. Let sit in the pan for 1 to 2 minutes, then turn them out of the pan. (Use a small knife if any are stubborn.)

Serve warm with warm syrup!

Buttermilk Waffles

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School  just started up again and breakfast time can be a bit of a hassle, and I love having waffles in my freezer for easy, no-brainer breakfasts. I doubled this batch and it made 14 – 1/2 cup waffles that I “healthified” slightly by using whole wheat pastry flour and some grapeseed oil instead of all butter. These are lightly crispy, fluffy with just a touch of sweetness; and they don’t even need syrup. Once the waffles cool, I pull them apart, stack them, bag them and freeze them. Depending on how much time I have in the mornings, I’ll reheat them in my oven at 35o for 7-10 minutes – or if we’re running late, the microwave works just fine. Thanks for reading, enjoy!

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Buttermilk Waffles – slightly adapted from Completely Delicious

**Click the link for the unmodified recipe**

  • 1 1/2 cups whole wheat pastry flour
  • 1 1/2 cups AP flour
  • 1/4 cup butter
  • 1/2 cup grapeseed oil
  • 1/2 cup sugar
  • 1/2 cup arrowroot powder or cornstarch
  • 4 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 2 1/2 cups buttermilk
  • 4 eggs
  • 2 tsp. vanilla extract

Directions –

In a large bowl, combine the flour, sugar, cornstarch, baking powder, baking soda, and salt. In a separate bowl, whisk together the buttermilk, eggs, melted butter and vanilla. Add the buttermilk mixture to the dry ingredients and stir until just combined.

Preheat a waffle maker according to manufacturer’s instructions. Grease with non-stick spray if necessary. Pour scant 1 cup batter into the hot waffle maker (1/2 cup for smaller waffle irons). Cook until golden brown, and serve.

Zesty Breakfast Potatoes

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Quick Post: My family loves these and they would go perfectly with leftover Thanksgiving ham. We enjoyed these in breakfast burritos with scrambled eggs and bacon, these tortillas,  and this pico de gallo. Thanks for reading, enjoy!

Zesty Breakfast Potatoes – adapted from Viking

  • 1 – 2 pounds Russett potatoes, par-cooked and diced into bite-sized chunks
  • 1 teaspoons garlic powder
  • 1 teaspoons onion poweder
  • 1 teaspoons paprika
  • 1 teaspoons ground cumin
  • 1/4 teaspoon cayenne
  • Fresh cracked black pepper to taste
  • Kosher salt to taste
  • 1/4 cup olive oil

Directions –

Quick Method for par-cooking potatoes – Scrub them clean, dry them then poke holes all over with a fork. Wrap each potato in a wet paper towel and place them on a plate in a circular fashion. Microwave on your “baked potato” setting if you have one – but only for a few minutes.

Preheat oven to 450 degrees.

Combine the spices and the olive oil in a small bowl. Place the potatoes in a bowl and toss with the spice-oil mixture.  Spread on a baking sheet and bake for 20 to 25 minutes, until browned and crispy. Serve immediately.

Cheddar Buttermilk Biscuits

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Quick Post: These are a perfect accompaniment to your hearty chili, or for the base for some yummy sausage gravy! Thanks for reading, enjoy 🙂

Cheddar Biscuits – adapted from Martha Stewart

  • 2 to 2 1/4 cups all-purpose flour, plus more for work surface
  • 2 1/4 teaspoons baking powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground pepper
  • 6 tablespoons cold unsalted butter, cut into small pieces
  • 3/4 cup buttermilk
  • 3/4 cup shredded cheddar cheese

Directions –

Preheat oven to 425 degrees, with rack on lower shelf. In a large bowl, whisk together 2 cups flour, baking powder, baking soda, salt, and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs, with some pea-size lumps. Mix in buttermilk and cheese until combined. With a floured hand, knead dough against side of bowl until it holds together. If it is sticky, knead in up to 1/4 cup more flour.

After kneading biscuit dough, turn it out onto a lightly floured work surface. Pat the dough to 1 inch thick. With a floured 2-inch biscuit cutter, cut out rounds as close together as possible. Place on a baking sheet. Gather scraps; pat again, and cut out more rounds.

Brush the tops with 1/2 tablespoon melted unsalted butter. Bake until biscuits are golden brown, rotating sheet halfway through, 18 to 20 minutes. Serve warm.

French Toast Sticks

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My kids loved these, but what’s not to love? I like that the whole pan is finished at one time, so no standing by the stove waiting to flip each piece of bread. I used four thick slices of this egg bread, and there was just enough custard for them. Next time I will have to double the recipe so we have quick, no-effort school breakfasts perfect for those mornings when I just need five more minutes of sleep! 😉 Thanks for reading, enjoy!

Baked French Toast Sticks – adapted from Iowa Girl Eats

  • 4 slices Texas Toast (or other hearty, thick-cut bread)
  • 3 eggs
  • 1/2 cup milk
  • 1 Tablespoon melted butter, slightly cooled
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • a pinch of salt

Directions: 

  1. Preheat oven to 350 degrees then spray a baking sheet with non-stick spray very well and set aside. Cut bread slices into thirds then set aside.
  2. In a large shallow dish, whisk together eggs, milk, melted butter, vanilla, and cinnamon. Dunk bread sticks into batter, let excess drip off, then place onto prepared baking sheet. Bake for 16-18 minutes, spraying the tops of the French Toast Sticks with non-stick spray before flipping halfway through.
  3. To freeze: Let French Toast Sticks cool then place onto a baking sheet and freeze in the freezer. Transfer to a freezer bag or container when hard. To reheat, microwave for 30 seconds to 1 minute.