Gluten Free Coconut Pancakes With Raspberry Reduction

Yaaaaaaay finally I can have pancakes again without feeling guilty!!  Happy me!!  And happy Mr. Rodgers!!  He went to work on a Saturday morning, and I surprised him with brunch when he got back.  It was so much fun…and so tasty….and so healthy!!  Win win win!  Let me fill you in on this tasty treat!

This is another beauty adapted from Abel James’ “Fat Burning Man” plan.  🙂  I just adapted it a tiny bit to get it to the consistency I wanted…and a bit of cinnamon for some flavor boost.

So, here’s what you need:

  • 6 Eggs
  • 8 Tbsp Coconut Flour
  • 8-10 Tbsp Coconut Milk , or however much to get the thickness you desire
  • 3 tsp raw honey, melted
  • 1/2 tsp Sea Salt
  • 1/8 tsp Cinnamon
  • Coconut Oil For Pan
  • 12 oz Frozen Red Raspberries
  • 1/2 C Water
  • 1 Tbsp Honey

And here’s how you do it!

  1. Start your reduction first:  Place raspberries in a sauce pan with water and bring to a boil.  Add honey and simmer until pancakes are ready.
  2. Put the eggs, coconut flour, coconut milk, 3 tsp honey, salt, and cinnamon in a bowl and whisk together till smooth.  If needed, adjust amount of coconut milk.  I started with 6 Tbsp coconut milk and felt it was way too thick, and added coconut milk a couple Tbsp at a time until I got a consistency that wouldn’t have left me with 2 inch thick pancakes haha.
  3. Heat a pan or griddle on medium heat (at the highest).  Grease with coconut oil, and make sure the oil does not brown.
  4. Spoon batter into the pan and cook 2-3 minutes per side.  Keep a close eye on them because they don’t cook like normal pancakes, and they brown fast!!
  5. Top with raspberry reduction and enjoy!!  Yummy!!!

 

Peectures:

Photo (1)

Start your reduction.  Place raspberries and water in a pot and bring to a boil.  Add honey, reduce to a simmer, and let it bubble until your pancakes are ready.

Photo (2)

Mix together pancake ingredients.

Photo (3)

Adjust until the correct consistency.

Photo (6)

Heat a pan or griddle over medium heat, and coat with coconut oil.  Spoon batter into pan and cook 2-3 minutes per side.

Photo (13)

Top with raspberry reduction and DEVOUR the yumminess!

Photo (5)

See our little brunch?!  Coconut flour pancakes with raspberry reduction…home made breakfast sausage, scrambled eggs, and fresh made carrot apple juice!!  So much fun!

Advertisements

Sauteed Onions and Asparagus

I have discovered a deep love for asparagus in the last few years.  I don’t know why it took me so long to realize it.  But asparagus.  Is.  Amazing.  I love it to the point that, at family gatherings at my pastor’s house (I love having an adopted New York family!), they occasionally make asparagus.  And usually after all the boys clear out from the dinner table to go watch the game…I am left chatting with Carolyn and eating the rest of the asparagus.  No matter how much is left.  It’s happened I tell you!  So I am on a quest to see how many different ways I can discover to eat it!!  If you have a good recipe please send it to me!!

This one came completely out of my brain.  I wanted something a little different for my asparagus but still warm and full of flavor.  This is what I came up with.  Sautéed Onions and Asparagus!!

 

So, here’s what you need:

  • 1 lb Asparagus, trimmed
  • 1/2 Onion, chopped (I used red, but either will make a lovely flavor)
  • 2 Cloves Garlic, minced
  • 2 Tbsp Kerrygold Butter (We use Kerrygold because it is made from the milk of grass fed cows, and is recommended by Abel James, “The Fat Burning Man.”)
  • 1 Tbsp White Wine Vinegar
  • 1 Tbsp Coconut Aminos
  • 1 C Chicken Stock
  • 1/2 Tbsp Lemon Juice

 

And here’s how you do it:

  1. Melt your butter in a cast iron skillet over medium heat. Add onions and stir, cooking until tender starting to brown.  It will take a while, so don’t rush it!  My red onions were done in about 10 minutes, but white or yellow will take longer.  But the slower you cook it out, the better the flavor will be.
  2. Add garlic and stir in, cooking for another minute or so, until fragrant.
  3. Add Asparagus and integrate into the onions.
  4. Add Chicken Stock to deglaze your pan.  Stir in the remaining ingredients and continue cooking, stirring often, until asparagus is bright green and tender crips…8-10 minutes.
  5. Heap on a plate, making sure you have some onions on top.  And enjoy!!

 

Peectures!!

Photo (7)

Caramelize your onions in the butter…

Photo (8)

Add asparagus.  Deglaze the pan with chicken stock, and stir in other liquids.

Photo (9)

Continue cooking, stirring often, until asparagus is tender crisp and liquids have reduced.

Photo (10)

Yummy!!!!

Photo (12)

 

Pesto Chicken!

Pesto.  I don’t know how I lived so much of my life without it.  I had never even heard of it until I moved to New York.  We ate great food growing up, but we seasoned it usually one way:  Garlic Powder, Onion Powder, Mrs. Dash, Chili Powder, Salt and Pepper.  Great combo, really.  But I had no idea that there was a WHOLE OTHER WORLD of flavor waiting for me to discover it!  One of those things was pesto.  The first time I ever used it was when I was very first married and using my crock pot almost every night!  I found a pesto chicken recipe from crockpot365.blogspot.com (LOVE HER BLOG!!!) and fell in love with how easy it was, and incredibly tasty.  Now I have gotten away from crock pot cooking every day, it is now simply an occasional occurrence at my house.  But I have not gotten away from pesto!!  If you have followed me long you will know my pesto favorites…Rack Of Lamb With Garlicy PestoSuperfood Pizza…mmm.  So good.  I was craving pesto…so I decided to remake my crockpot365 favorite!!  Turned out pretty great, Mr. Rodgers was DEFINITELY a fan!!  🙂

 

So, what you need:

  • 1/2 C Kale Pesto (Or your pesto of choice.  I love this one because of the great flavor and the fact that you are sneaking kale into places no one would expect…muahahahaa!)
  • 4-6 Large Chicken Breasts
  • Salt and Pepper
  • Pinch of Cayenne
  • Sliced Cheddar or Mozzarella (optional…we try to stay away from dairy, but I put cheese on a couple so I could try it both ways.  And both ways were great :))

And here’s how you do it:

  1. Preheat your oven to 350 degrees.
  2. Prep your pesto if you are using home made.  The kale pesto I use simply required the kale to be boiled till tender, then all ingredients to be pulsed in a food processor.
  3. Season chicken breasts generously with salt and pepper.  And a small sprinkling of cayenne pepper for a kick and place in a baking dish.
  4. Generously smear each chicken breast with pesto.
  5. Slide into the oven and cook until done.  Mine were still partially frozen so it took a good 35/40 minutes, but fresh should take less time…25-35 🙂  If you are adding cheese, just put it on for the last few minutes of cooking.

Yay!  You’re done!  Eat eat eat eat!!

Photo (1)

Prep your pesto!  I had to simply boil my kale until tender, add garlic, olive oil, lemon juice, nuts (I used pine nuts this time, but have formerly used walnuts), and some seasonings, and blend till smooth.

Photo (2)

See?

Photo (3)

Season chicken with salt, pepper, and a tiny bit of cayenne.

Photo (5)

Smear generously with pesto (in a baking dish of course.)

Photo (6)

Slide into a 350 degree oven and cook until done!  If you are adding  cheese on the top, add it just for the last couple minutes of cooking!

Photo (11)

Now enjoy with some lovely veggies and feel satisfied and healthy!! 😀

Two Ingredient, Five Minute Pineapple Sorbet

I work at an ice cream store.  It is wonderful!  Until you decide to eat healthy and the “you can have a free ice cream every shift” voice starts whispering in your ear.  Some days…you just need a cool, sweet treat.  I was having one of those days.  I wanted so badly to get some ice cream.  I am SO pleased by what I chose to do otherwise…and by the results.  Two ingredients.  Five minutes.  A lot of delicious satisfaction!!!

 

Here’s what you need:

  • 2 Cups(ish) Frozen Pineapple, preferably from fresh.  I chopped and froze mine at the peak of ripeness, just before it went bad.
  • 1/2 C Unsweetened Coconut Milk

And here’s how you do it:

  1. Place frozen pineapple in a food processor and pulse until beginning to get smooth.
  2. Slowly add coconut milk and continue pulsing until a creamy, smooth texture is reached.  Eat.  Enjoy!

How easy is that?!  Quick.  Healthy.  Real.  Delicious.  Craving-killing!!

 

Peectures:

Photo (16)

See?  Pulsed until blended and smooth.

Photo (17)

Holy yummy batman!!!  So refreshing and satisfying for a sweet tooth all at the same time!

Photo (18)

Yaaaay!

One Pot Wonder: Salmon and Asparagus With Raspberry Red Onion Balsamic Reduction

That is a mouthful!  But a wonderful mouthful!  This reduction is sweet, a little spicy, tart…and just wonderful.  It would be great on a number of different things, and it rocked on this fresh caught salmon!  Plus who can argue with a one pot, super quick meal?! Inspiration for this lovely meal came from a great blog called apronstringblog.com.  It was originally a blackberry glaze that used blackberry preserves.  However, it has been my experience that preserves and jellies are crammed with sugar, often amongst other strange ingredients that are hard to pronounce.  So I decided to make it with fresh blackberries cooked down.  However, right after we got groceries, we also got very busy.  I forgot about the beautiful blackberries in my fridge until they had fuzzies on them.  😦  It made me want to cry!!  Luckily, I found some raspberries in my freezer!  And so this beauty was born…not too reminiscent of the original, but still salmon with a yummy berry sauce!  So let me share this creation with you!!   Here’s what you need:

  • 2 Tbsp Coconut Oil
  • 1/4 Small Red Onion, Thinly Sliced
  • 1 C Raspberries, fresh or frozen
  • 2-3 Tbsp Raw Honey
  • 2-3 Balsamic Vinegar (I used strawberry balsamic vinegar that we got in an adorable specialty shop in Lake Placid while on our anniversary.)
  • Pinch Red Pepper Flakes, Cumin, and Thyme
  • 1 lb Asparagus, trimmed
  • 1 C Unsweetened Coconut Milk
  • 1 to 1 1/2 Fresh Salmon
  • Salt and Pepper

And here’s how you do it:

  1. Preheat your broiler.
  2. Start your sauce first!!  Take out a medium sauce pan and melt the coconut oil over medium heat.  Add red onions and cook, stirring, until just starting to brown and caramelize.
  3. Stir in raspberries and cook for a minute or so.  If they are frozen, stir until they are mostly thawed.  Add raw honey to taste (I used 3 Tbsp and it was nice and sweet, but I know that not everyone would want it that sweet so feel free to use less.)    Let honey melt and stir to coat raspberries.
  4. Add vinegar and stir in.  Turn heat down to medium low and continue cooking until a sauce has formed from the raspberry juice.  Add red pepper flakes, cumin, and thyme.  Let simmer while you prepare the rest of the meal.
  5. Trim the ends off the asparagus and rinse.  Put a large cast iron skillet on the stove and pour coconut milk in the bottom.  Bring to a simmer, then add asparagus spears.
  6. Salt and pepper salmon, then place on top of the asparagus.  Cover pan and steam for about 8 minutes, until liquid is almost gone.
  7. Smear the raspberry sauce all over the salmon.  Slide the skillet under the broiler and cook for a couple of minutes, until fish is opaque and flakes easily with a fork.  Serve immediately!  🙂

 

Photo (1)

Gotta love one pot, fast dinners!! Have some peectures

Photo (2)

Thinly slice your red onion.

Photo (3)

Cook until starting to brown.

Photo (5)

Add raspberries and stir, cooking until they begin rendering their juices.

Photo (6)

Add raw honey and cook, stirring until meted.

Photo (7)

Add balsamic vinegar.  Continue cooking until raspberries have “melted” into a sauce.

Photo (8)

Stir in spices, reduce heat, and simmer until your salmon is ready.

Photo (9)

Place a large cast iron skillet on the stove top.  Pour coconut milk in the bottom of the pan and bring to a boil.  Add asparagus.

Photo (10)

Salt and pepper salmon, and lay on top of asparagus.  Cover and steam for about 8 minutes.

Photo (11)

Smear raspberry sauce all over salmon.  Slide under broiler and cook a couple minutes, until salmon is opaque and flakes easily with a fork.

Photo (12)

Yum!

Photo (13)

This glaze is amazing!!

Photo (14)

Photo (15)

 

 

Protein Packed Super Salad!

Yum!  I have noticed something about myself.  I cannot make a small salad.  Or a boring one haha!  They all end up huge, colorful, and ridiculously tasty!!  I get so inspired when I make them, that I wanted to share some of that inspiration with you!

We have to eat on the go pretty often…I have to have meals ready in the fridge so we can get up and go in the mornings and not see home until midnight or so.  The easiest and healthiest meal for this lifestyle is definitely salads!  However, making them filling and satisfying is tricky, and so important because let’s just be honest here…if you aren’t full, you’ll binge.  The best way I have found to do this is to CRAM as much protein in there that I can!  It fills the tummy, satisfies the need for your molars to really chew on something, and gives you that meaty taste so you felt like you just ate a MEAL.  So!  Here’s my newest creation!

 

Here’s what you need (For a very large salad!):

  • 3 Lg Chicken Breasts, Cut in half long ways
  • 3 Eggs, Boiled
  • 1 Package Turkey Bacon, Cooked
  • 1 Lg Romaine Heart
  • 2-3 Handfuls Baby Spinach
  • 2-3 Handfuls Spring Mix
  • 1 Tomato, Chopped
  • 1 Avocado, Sliced
  • 1 Bell Pepper, Julienned
  • 1/4 Head Purple Cabbage, Sliced
  • 1/4 Red Onion, Sliced
  • Handful Broccoli Sprouts
  • 2 Carrots, Sliced
  • 1/2 Head Broccoli, Cut into florets
  • Salt, Pepper, and Favorite Poultry Seasonings
  • Dressing of choice.  I make mine out of olive oil, Dijon, lemon, and apple cider vinegar…maybe a little sour cream if I want it creamy or sriracha if I want an extra hit!

 

And here’s how you do it:

  1. Carefully halve your chicken breasts length wise and season generously.  I used salt, pepper, rosemary, Mrs. Dash, garlic and onion.  Place on a medium heat grill or grill pan and cook until done; 10 -15 minutes total, turning part way through.
  2. Get your eggs boiling and your bacon cooking!
  3. Rinse and prepare all your veggies accordingly and toss in a large bowl. (You can keep your avocados for the top if you want!)
  4. Cut chicken into bite sized pieces, slice eggs, and crumble bacon and put on top of the salad.
  5. Serve and dress!!  So healthy, filling, and tasty!!!

Pretty easy, right?!  Let’s see some pictures 🙂

Photo (1)

Slice your chicken breasts in half and season generously.

Photo (2)

Place on a medium heat grill and cook until done, about 10-15 minutes, turning at least once.

Photo (3)

Get your eggs boiling and your bacon cooking.

Photo (5)

Rinse and prepare all your veggies and put in a large bowl.  Cut your chicken into bite sized pieces, slice your eggs, crumble your bacon, and add it to the salad.

Photo (6)

Look at all that protein!!  Yay!  SO yummy!  You can attack it as is…

Photo (7)

…or toss it all together and devour that way!

Photo (8)

So many veggies, flavors, colors, proteins…YAAAAAAAAAAY!!

Enjoy!