It's the End of the World as We Know It

Ok, it is not the end of the world. But, at times, my family feels like their world has ended due to the gluten free status of my home. Though I promise them they will live, I come through with pancakes and everyone is happy.

Mom's Happy Pancakes

1 over-ripe banana
6 eggs
1/3 cup coconut milk
1/4 cup of coconut oil or grassfed butter
1/2 cup of coconut flour
pinch of celtic sea salt
1/2 tsp baking soda
1 tsp of cinnamon

Heat up your skillet or griddle. Mash up the banana. My three year old usually does this with a potato masher and then I finish it with a fork. Mix in the eggs. Add the coconut milk and coconut oil. Add the salt to the liquid. Mix in the coconut flour, baking powder, and cinnamon. 
I use an ice cream scoop to measure out the pancakes. 

You can freeze your over-ripe bananas. Just cut them into pieces and freeze. For this recipe, you will want to thaw them in the frig. You can also substitute pumpkin for the banana. When I use pumpkin, I always add some fresh nutmeg.

For a special occasion, I add dark chocolate chips. Since these heat up so well in the toaster oven, I love them as a snack/treat with a little Justin's Chocolate Hazelnut Spread.

Eat your breakfast, Mom

Double Banger Potatoes

I just got back from a trip out to LA to watch the CrossFit Games. I shared at house with some friends from my local CF box. We grilled one night and I made some sides. Here was a dish that is yummy as a side or as an appetizer.

Several sweet potatoes, peeled and sliced in one inch slices.
Bacon (I use Applegate. Buy the highest quality you can find)
a little bit of bacon fat or butter

Preheat your oven to 450. Grease a baking sheet with the bacon fat. Place the slices on the sheet. Bake for 15 minutes then flip each slice and bake for another 10 minutes.
cut each slice into 2 or 3 strips. Wrap each piece with half a slice of bacon and place on the baking sheet. They go back into the oven for 20 minutes. Let them cool a few minutes and serve.

Don't eat them all, share with your friends, Mom

Homesick

I love pretending to be a Texan. I say "Y'all" without even thinking about it. I opening admit that bone-in ribeyes are like gifts from heaven. But, I get homesick for San Diego. One treat from my homeland that I love to keep on hand is Hot Carrots. Carrot slices pickled with jalapenos and onions.

Ingredients:

Carrots

Jalapenos 

Onions
Garlic 

Bayleaf

Apple Cider Vinegar

Water

Slice carrots, onions, and jalapenos (use gloves to protect your skin from the oils in the jalapenos). crush garlic but don't totally smoosh them. Throw all the veggies into a stainless steel pot cover with vinegar and water (I go with equal parts vinegar and water). Simmer the veggies until the jalapenos are not bright green any more. 

Put the veggies in a jar and pour over the liquid. Once cooled, place in the frig. Enjoy. 

Save some for me, Mom

What about breakfast?

I understand that getting out of bed is AWFUL. But, let's get the processed crap out of our mornings, ok?

Keep frozen fruit in the freezer. Keep coconut milk (full fat, no gross additives) in the pantry. My family likes the texture banana gives to smoothies. So, I either keep some around or I throw the too smooshy ones in freezer.

Super Learning Smoothie (it was named by my 6 year old):

Frozen strawberries (about 5)
Frozen Blueberries (like 1/2 cup)
1/2 banana
Coconut Milk

Blend and drink.

Really, best case is to not drink your calories. But, I get it. Smoothies are yummy and easy. Tomorrow try some hard cooked eggs.
Breakfast is important, Mom