Silver Dollar Pancakes

As I mentioned in my last post, I’m fairly certain that eggs have been behind my ever-occurring acne breakouts.  At least, since puberty ended.  However, there’s also the chance that I was reacting to the source of the eggs (I was purchasing from a farm that apparently feeds their chickens soy.  I didn’t know that and I’m DEFINITELY sensitive to soy).  There’s also the chance that I’m only reactive to part of the egg.  Most of the time, people who don’t tolerate eggs are reacting to the whites.  So, I’m reintroducing eggs again, slowly this time, beginning with the yolks.  Even if it does turn out that eggs are indeed the cause of my problem and it had nothing to do with what the chickens ate, I would at least like to know if I can use yolks when cooking.  They’re like nature’s multivitamin and there are so many things you can do with just the yolks!

Like this.

plantain pancakes

Which brings me to my new recipe for today… Plantain Pancakes.  The plantain obsession is real and I don’t think it’ll go away for a bit.  So let’s just see where it takes us, yes? 🙂

I haven’t felt like I’ve really had a “weekend” this whole semester – between work and continuing education classes for my personal training certification, I really haven’t yet.  So today, I did Pancake Sunday.  Involving egg yolks and plantains.  What could be better!?

Silver Dollar Pancakes

Prep time: 5 minutes   Cook time: 10 minutes   Total time: 15 minutes

Yield: 20-ish small pancakes, 2 servings

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Ingredients

2 yellow-black plantains, peeled

2 egg yolks

1/4 cup almond milk

1 tbsp coconut oil

1/4 tsp baking powder

Pinch of sea salt

Directions

  1. Cut the plantains up into chunks, size doesn’t really matter.  We just don’t want them whole.
  2. Place the plantain pieces, almond milk, and egg yolks into a blender or food processor (I just used my Nutribullet and it worked fine!) and blend until smooth.
  3. Scrape the sides of the blender to get everything to the bottom, and add the sea salt and baking powder.  Blend one more time to get everything evenly incorporated.
  4. On low heat, melt the coconut oil in a pan on the stove and scoop large spoonfuls (I just used a dinner spoon) of the batter onto the warm pan.  The low heat is essential because these WILL cook faster than you think!
  5. Once the pancakes freely remove from the pan with a spatula, about 2 minutes, flip them and let the other side cook up to 30 seconds.  Remove the pancakes and repeat until the batter is gone.
  6. Serve with some maple syrup for a nostalgic and delicious breakfast!
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Savory Lamb Sliders

If you follow my Instagram, you may have noticed lately that I’ve been using the hashtag #BodyByButter a lot.  To explain, this is a new dietary protocol that my friends Anne Marie and James Garland over at Grass Fed Salsa have made.  I am currently in their group of live-coaching clients through the 6-week process, which will be available as an e-course around March that can be started at any time you wish.  Once I have completed the program, I will definitely be posting a full-length review for you to learn more about it!

That background has a point, I promise.  In the first phase of the Body By Butter Protocol, certain major allergens are removed from the diet to allow the body to heal from them before testing to see if you personally have an adverse reaction to any of them.  One of the things that is removed for a little while is eggs.

I. LOVE. EGGS.

Yes, that part was a slight digression.  But I’ve come to realize that, since cutting eggs out, the reason I like them so much is more because I just love breakfast foods and those have been a staple for me for so long.  I have been getting creative with the foods I have in the A.M. on this Protocol when I’m not doing some Intermittent Fasting with the help of Butter Coffee.  This is one of those recipes, and it is damn good.  It’s also Whole 30-compliant, which is great because a huge complaint I always get from the groups I help through the Whole 30 is that they’re sick of eggs in the morning.  No more using that excuse around me with this baby in existence!

Lamb sliders

Lamb Breakfast Sliders

Prep time: 5 minutes   Cook time: 10 minutes   Total time: 15 minutes

Yield: 4 sliders

 

Ingredients

1 lb ground lamb

1 tsp garlic powder

1/2 tsp dried basil

1/2 tsp dried oregano

1/4 tsp dried rosemary

Pinch of sea salt

Black pepper, to taste

1 Tbsp clarified butter

 

Directions

  1. Remove ground lamb from package and spread it out in a flat glob on a cutting board.  poke some holes in it with your fingers to get a larger surface area opened up.
  2. Sprinkle all seasonings listed above evenly on top of the meat.
  3. Roll up the meat and mash it around until the seasonings are spread evenly throughout it.
  4. Form 4 evenly-sized patties.  Melt the clarified butter on a skillet over medium heat, and cook the patties until they are done all the way through and slightly browned on the outside.  Serve right away and enjoy!

Austin Texas Breakfast Tacos

As many of you know, I’m from Austin, Texas and still live/go to university here (hook ’em horns!).  As fewer of you probably know, the breakfast taco was invented in Austin in the 1980’s and this city is absolutely OBSESSED with them.  I’m serious.  They’re probably more popular than regular tacos here.

Anyway, there have been so many takes on this delicious invention since its recent birth, but I’ve always been a fan of the classic sausage and egg.  This recipe uses just that, but adds a few subtle extras to give it a hugely unique flavor that is sure to be a quick favorite!  I use this myself very often for meal prep as it is delicious both cold and warm.  You can eat this recipe as a bowl (aka no tortilla), in some lettuce wraps, or in my Grain-Free Tortillas. Any where you throw it will be an experience like the birth of the first breakfast taco!

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Austin Texas Breakfast Tacos

Prep time: 5 minutes   Cook time: 15 minutes   Total time: 20 minutes

Yield: 2-4 servings*

 

Ingredients

4 eggs

8oz ground breakfast sausage of choice

1 cup Fire-in-the-Hole Pico de Gallo

1/2 cup salsa of choice

1/2 tsp garlic powder

1/2 tsp black pepper

1/4 tsp white pepper

1/4 tsp cayenne pepper

1/4 tsp chili powder

1/4 tsp ground cumin

1 tbsp clarified butter

1 batch of Grain-Free Tortillas (optional)

 

Directions

  1.  Over medium heat, melt the clarified butter in a large pan and spread it evenly around to grease the whole surface.  Cook ground sausage until it is brown.  Make sure to break it into smaller pieces with a spatula while cooking.
  2. Crack eggs into a bowl and whisk with a fork until the yolks are thoroughly mixed with the whites.  Do not mix excessively, but make sure things are pretty even.
  3. Once sausage is cooked through, pour whisked eggs into the pan with the sausage and sprinkle the garlic powder, black and white peppers, cayenne pepper, chili powder, and ground cumin on top.
  4. Allow the eggs to cook for a moment, but then begin stirring as they cook to incorporate the spices with the rest of the eggs and sausage.  Treat this as if you were making scrambled eggs without the sausage, mixing around to cook all of the egg and breaking it into smaller, “scrambled” bits.
  5. Once the eggs are cooked, turn off the heat and mix in the pico de gallo and salsa.  Make sure it all incorporates well and gets on all of the sausage and eggs.
  6. Serve either in a bowl or inside of some grain-free tortillas.  Feel yourself fall in love with breakfast tacos just like Austin.  And then get excited to do it all over again tomorrow morning. 😛

*closer to 2 servings if eaten as a bowl, closer to 4 servings if eaten with the grain-free tortillas.

The Art of the Breakfast Hash by TheWholeLifeBalance

The Art of the Breakfast Hash AIP

Hello, everyone! My name is Leslie, and I’m the blogger over at The Whole Life Balance. You can check out my blog at www.thewholelifebalance.com. My blog focuses on trying to find the balance between life and diet, specifically Paleo and the Autoimmune Protocol (AIP).

I want to give you a little background about myself before getting into the real meat of the post, so bear with me. When I was 18 years old, just about to graduate high school, I was diagnosed with Hashimoto’s disease. I “managed” it for about seven years by taking Synthroid and intermittently exercising here and there. Fast forward a few years to when I discovered the Paleo diet in December 2013. After reading up about it a bit, I thought it could help my Hashimoto’s, so I tried it. I loved the peace of mind I got from following the guidelines, knowing that I was (mostly) no longer eating processed, chemical-filled junk. I eventually learned about AIP, but I didn’t want to try it because it seemed so restrictive. After more than a year following Paleo with no noticeable changes to my health, I decided back in March that it was finally time to give AIP a shot and have been strictly adhering to the elimination phase since mid-April.

Strange as it may seem, my biggest dietary concern when transitioning to AIP was breakfast. What on earth was I going to have for breakfast?! At least with Paleo, I could have eggs in various ways (normally as a frittata), and I could occasionally make treats like Paleo pancakes. When I was transitioning to AIP, I was just really at a loss here. I had no idea how to replace my daily eggs.

So, when the time came to eliminate eggs from my diet, I browsed the blogosphere for AIP-friendly breakfast recipes. At that time, I only had one AIP cookbook—The Autoimmune Paleo Cookbook by Mickey Trescott. While it’s a fantastic cookbook that I use frequently in my meal planning, there are no true “breakfast” recipes in it. I found some blogs with posts about breakfast recipes, and something I started doing initially was a breakfast hash. I think the first week that I had to eliminate eggs, that was what I did each morning for breakfast. I prepped some of the ingredients the night before so that the next morning, I could just plop it into the skillet and be on my merry way. While I learned that I didn’t like this process for busy weekday mornings before work, I do enjoy making breakfast hashes on the weekends. Thankfully, I decided to bite the bullet one day and ordered three other AIP cookbooks, and I now have a better breakfast option to prepare for my weekday mornings.

Let’s get into the breakfast hash. Really, it’s a pretty quick and easy way to get yourself a satisfying meal with a variety of nutrients. At first thought, you might think it seems challenging to vary what you get while on AIP, because so many veggies seem to be eliminated—mainly nightshades (think tomatoes, peppers, white potatoes, eggplant)–but it’s not too hard to find some variety. I have a fairly standard hash to which I normally conform, but I try to push myself beyond that each week. It’s important to get many different nutrients from quality sources to make sure you’re sustaining your body and your health. This is also an excellent opportunity to shop seasonally; whatever veggies are fresh and current to the season are perfect candidates to go right in that tasty hash.

Let me lay a foundation for you:

  • Cooking fat (I love to use bacon grease…of course, from the bacon that I just cooked up for the hash)
  • Meat
  • Veggies
  • Leafy greens

How easy is that?! You can really pull in lots of different foods while sticking to this foundation. Next, I’m going to list out all of the fun veggies and leafy greens I’ve included in my breakfast hashes, as well as others that I can think of AND different meats that you can pull in. But, I’ll be honest: I’m in a committed relationship with bacon, as far as my breakfast hashes are concerned.

  • Zucchini
  • Yellow squash
  • Calabaza squash
  • Butternut squash
  • Sweet potato
  • White sweet potato
  • Purple sweet potato
  • White mushrooms
  • Baby bella mushrooms
  • Yellow onions
  • White onions
  • Sweet onions
  • Shallots
  • Garlic
  • Beets
  • Golden beets
  • Green kale
  • Red kale
  • Lacinato kale
  • Red swiss chard
  • Rainbow chard
  • Collard greens
  • Spinach
  • Shaved Brussels sprouts
  • Bacon
  • Ground pork
  • Ground beef
  • Ground turkey
  • Ground bison
  • AIP-friendly sausage
  • Chicken thighs
  • Stir-fry beef

There are even other things that I 1) probably don’t even know about or 2) that I just haven’t thought of to add to the list! Even with this list, you can see how many different combinations can be created! Just think of all of the yumminess to be had!

Following is a recipe for one of the many breakfast hashes I’ve created since I went AIP. I also have another recipe for a breakfast hash on my blog, which you can find in the recipe index. If you’re struggling to find a path through the AIP jungle, I hope this is a starting place for you. Lifestyle changes like this seem totally crazy; I get it, I really do. But there’s always a light at the end of the tunnel, and in this case, the “light” is a breakfast hash with bacon. Mmmm, bacon!

In health,

Leslie

 

Brussels Sprout, Squash, and Bacon Hash {AIP}

Prep time: 15 minutes

Cook time: 8 minutes

Total time: 23 minutes

Yields: 1 hash

 

Ingredients

4 slices thick-cut bacon

½ cup butternut squash, cubed

1 shallot, diced

½ cup baby bella mushrooms

1 calabaza squash, cubed and de-seeded

1 cup shaved Brussels sprouts

½ teaspoon Himalayan pink salt

 

Instructions

  1. Cut bacon into 1/2-inch strips. Place in skillet and cook over medium-high heat to desired doneness.
  2. Prepare plate with paper towel sitting on top. Using a slotted spoon, remove bacon to paper towel to rest. Leave bacon grease in skillet.
  3. Add butternut squash, shallot, mushrooms, and calabaza squash to skillet. Stir around with spoon to mix veggies and evenly spread throughout skillet.
  4. Let cook for about 3-4 minutes, stirring occasionally.
  5. Add shaved Brussels sprouts to skillet. Stir around with spoon to mix with other veggies.
  6. Sprinkle pink salt over hash.
  7. Let cook for about 3-4 minutes, stirring occasionally.
  8. Plate hash and add bacon on top.

Green Eggs & Ham

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Need a way to sneak in some veggies with breakfast?  Here is a fun way to incorporate them without the taste or sacrificing the benefits of your daily greens!  Plus… there’s also bacon.

Green Eggs & Ham

Prep time: 2 minutes   Cook time: 15 minutes   Total time: 17 minutes

Yield: 2 servings

 

Ingredients

4 pasture-raised eggs

4 large strips of uncured bacon

2 handfuls of green leaves of choice (I suggest arugula or spinach)

2 tbsp coconut oil

Seasonings, to taste*

*Nutritional yeast will yield a “cheesy” flavor, if desired.  I like to use an Italian herb mix as well.

 

Directions

1.  Cook bacon over medium heat on the stove.  Remove from the pan and set aside to cool.  Leave the burner on with the grease still inside.

2.  Crack eggs into a high-powered blender (my Nutribullet works perfectly) with the greens and coconut oil.  Blend until the leaves are chopped up and mixed in with the now-scrambled eggs.

3.  Pour green eggs onto the hot pan and bacon grease.  Sprinkle desired spices on top.  Allow to cook through, scrambling intermittently to heat evenly.  Remove from the heat and serve with the bacon.

Mmm… bacon deserves a close-up, too.

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Piña Colada Pancakes

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You need a new breakfast idea.  I have a new breakfast idea.  Let’s do this.  These things are so good, you don’t even need to top them with extra syrup… Even though you’re still allowed to do so, if you wish.  Take that, sugar dragon!

Piña Colada Pancakes

Prep time: 5 minutes   Cook time: 10-15 minutes   Total time: 20 minutes

Yield: 1 serving of around 7, 3-inch pancakes

 

Ingredients

1/4 cup + 1 tbsp Simply Stacked Pancake Mix 

1/2 fully ripe plantain or banana

2 eggs

1/4 tsp vanilla powder

3 tbsp coconut cream

1 tbsp coconut oil, plus more for pan

Pinch of bee pollen (optional)

Water as needed to make a smooth pancake batter consistency

Fresh pineapple, cut into chunks

Shredded coconut, for garnish

 

Directions

1.  Mix all ingredients together in a blender.  You may whisk them together as well, but a blender will make a smooth consistency easier to reach with the eggs and plantain involved. I use my large Nutribullet cup and it works like a charm.

2.  Heat extra coconut oil on a large pan on the stove over medium temperature.  Spoon batter onto pan in 3-inch diameter pancake pieces.  You can fit 2-3 pancakes of this size at a time.

3.  When bubbles appear on the top of the pancakes and edges appear to be turning gold, flip the pancakes.  They will only need to cook on this second side for about 30 seconds before being removed from the heat.

4.  Once all pancakes are made, clean out your blender and use it to make pineapple juice and pulp from the pineapple chunks.  Pour these on top of your pancakes and sprinkle on extra shredded coconut, if desired.  Dig in!

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Egg-filled Sausage and Veggie Sauté

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I know many people are starting the Whole 30 today, what with all of the holiday indulgences we just had.  I’m not personally doing another one until March-ish because I am still supplementing for muscle gain, but most of my day-to-day meals follow their basic guidelines anyway.  Whether this is your first or tenth  Whole 30, or you just want an easy and deliciously healthy breakfast, this is the thing for you!

Egg-filled Sausage and Veggie Sauté

Prep time: 5 minutes   Cook time:  15 minutes   Total time: 20 minutes

Yield: 1 serving

 

Ingredients:

1 venison breakfast sausage patty (or grass-fed beef)

1 pastured egg

3/4 cup Sweet Potato Gnocchi (or cut-up sweet potato)

1/4 cup sliced onion

1 cup kale leaves

2 tbsp clarified butter

Sprinkle of bee pollen (optional, I just try to eat some with my eggs every day)

Black pepper, to taste

 

Directions

1.  Melt clarified butter on a skillet over medium heat.  Sauté breakfast sausage patty until cooked to wellness of your liking.

2.  Remove sausage from the stove and cut a hole in the middle.  It doesn’t need to be huge, but big enough that the majority of an egg can fit in it.  Reserve removed part for veggie sauté.

3.  Place sausage with hole in it back on the stove and crack an egg into the middle.  Cook on one side until egg white is opaque, then flip the sausage and egg together to cook the other side.

4.  Remove the sausage and egg and set aside.  They should be cooked through enough so they stick together when removed from the pan, but you can remove it soon enough so that the egg yolk is still runny, if desired.

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5.  Add onion slices to the remaining butter and sausage oils on the pan.  Sauté for about a minute to soften it up, then add sweet potato gnocchi and stir for another minute.  The gnocchi will brown on the edges pretty quickly.  If using sweet potato pieces, you will need to cook them a few minutes longer to soften them through.

6.  Once gnocchi starts browning on the edges, add kale leaves, black pepper and break reserved sausage into pieces in the pan as well.  Cook for 1-2 minutes, enough to mix the flavors and soften the kale leaves without making them soggy.

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7.  Remove from the heat and enjoy!