Ham (and Cheese) Crepes

Leave a comment
I had a patient let me borrow the cookbook “Every Last Crumb” because she ordered it but found many of the recipes called for xantham gum, which is less than ideal.  So, I wanted to take a look at the recipes and see if there was anything that gave me inspiration.  Well, I don’t miss bread products that much, so bread recipes just kind of go in one ear and out the other.  However, recently I went to a crepe place and every time I have crepes, I remember how much I love them!  You get where this is going…her book had a crepe recipe!  I was all over that like white on rice.  I could definitely see myself making these as an alternative to pancakes for brunch.  They are so versatile because you could make them savory or sweet.  In the cookbook, she made them sweet, so I just dropped out all the ingredients that go with sweet in order to make them savory.  Ham and cheese is a classic combo, but the possibilities are endless.
Crepes
Ingredients:
5 large eggs
3/4 cup + 1 Tbsp coconut milk
1 tsp butter
1/4 cup + 3 Tbsp coconut flour
1/3 cup +2 Tbsp tapioca flour
1/8 tsp salt
Stuffing:
Chopped ham and shredded cheese
Directions:
Heat some oil in an 8-inch or larger skillet over medium-high heat.  Place the ingredients in a blender and blend on high for 1 minute.  Pour 1/4 cup of the batter in the hot skillet and rotate the pan in a circular motion until the batter coats the entire pan.  Cook until you can flip it over in one piece, which will be about a minute.  Flip it over and cook for another 30 seconds.  Set aside and continue with the rest of the batter.
In another pan, heat your stuffing ingredients through.  Place those ingredients (mine were leftover ham and shredded grassfed cheddar) in the center of the crepe and wrap each side in and enjoy!

 

 

Applesauce

Leave a comment
I feel ashamed that I am even posting this as a recipe because there really isn’t anything to it!  However, I try and make some every year around apple season.  I don’t get complicated with it, so I thought it was worth telling you guys just how easy it can be!  I use whatever variety of apples are available when picking occurs.  I always use organic apples because I leave the skin on, and apples are one of the most heavily sprayed crops.  I like chunky applesauce when I eat because I like more texture.  If you want smooth applesauce, you will have to peel them.  I also don’t add any sugar…just some cinnamon!
Applesauce
Ingredients:
As many apples cored and chopped as will fit in my dutch oven (10 maybe)
spoonful of cinnamon
splash of water
Directions:
After taking the cores out of your apples and roughly chopping them, place them in a dutch oven or stockpot on the stove.  Sprinkle in some cinnamon and add a splash of water to the pot.  Place on medium high until the apples start cooking and then turn down to a simmer.  Simmer until they are mashable.  I use a wooden spoon to mash them up and then add it to jars for storage!

Crockpot Chicken 4-ways

Leave a comment
Sometimes I go back and forth on whether or not to post recipes that don’t really have recipes!  However, when I think about it, these types of things are what I eat most of the time.  I pick whatever veggies I have on hand and whatever protein I have thawed, throw on the spices that correlate with the cuisine I’m craving and BAM….you have Mexican, Italian, Asian, etc.
Crockpot Chicken 4-ways
Ingredients:
Tomatoes, whole if cherry, chopped if large
Bell peppers, cut into strips
Onions, cut into strips
Chicken (any variety of cuts, breast, thighs, legs, etc)
Spice blend (I have done this with several different Penzey spice blends but you could use any you have! I use Herbs to Provence plus salt for Italian, my own taco seasoning blend for Mexican, a blend called Northwoods for American, and curry for Middle Eastern)
Directions:
In the bottom of the crockpot, pour in all your tomatoes, then layers on your peppers and onions.  On top of your veggies, layer your chicken and generously season your chicken with whichever spice blend you intend to use!  Place the crockpot on high for 4 hours or low for 6 and it will be all ready to go.  If you use chicken with the skin on, I usually turn on the broiled in the oven and place the chicken on a baking sheet and pop it under the broiler for a few minutes to crisp up the skin because no one likes soggy chicken skin.  Since the spices are going directly on top of the chicken, it would be a shame to remove the skin with all the flavor!  However, if you didn’t have skin, then you don’t need to worry about that step.

Paleo Cinnamon Sugar Beignets

Leave a comment
You have no idea how excited I am about this recipe!  I am always taking things from my experiences in the world as inspiration for food.  At Evil Czech Brewery, they have a brunch you can go to on the weekends, and I went for the first time the other day.  They have some pretty innovative ideas floating around!  They have cold brewed coffee on nitro, and if you have never tried this, you need to.  They have plenty of options that are “healthier” options in addition to some major indulgences.  One of the indulgences they had on the line when I went was a beignet.  A beignet is a little fried donut hole kind of thing that has a sugar coating or chocolate sauce, etc.  Donuts in the land of grain-free baking just aren’t work it.  The texture is never right and it’s always too much work for the level of satisfaction.  However, I had an epiphany when I was watching food network one day!  I can make mini cupcakes and turn them into donut holes!  So, here you have it.  A nutmeg mini cupcake rolled in butter and coated in maple sugar and cinnamon.  It reminds me of a cinnamon sugar donut hole and the flavor nods to a Rise n Roll.  I have a sensitive palate for sugar because when you eat healthy foods, sweet things taste that much sweeter.  These are sweet to me, which means they are probably perfect for those not used to eating a clean diet.  Perfect fake out!
Paleo Cinnamon Sugar Beignets
Ingredients:
2/3 cup coconut flour, sifted
8 eggs
1/2 cup full fat coconut milk
1/2 cup pure maple syrup
1 tsp baking powder
2 Tbsp vanilla
1/2 tsp salt
1/2 cup butter or coconut oil melted
1/4 tsp freshly grated nutmeg
maple sugar + cinnamon, butter for rolling after
Directions:
Preheat oven to 350F.  Rub some butter in the bottom of a mini muffin tin.  Add all the ingredients except the melted butter into a bowl and use a mixer to make it smooth.  As you continue mixing, add the melted butter until incorporated.  Fill each mini muffin hole with batter.  (You will have enough batter to make multiple mini muffin tins or you can make one mini muffin tin and then some full size). Bake for 14 minutes or until the middle springs back at you when pressed for the mini muffins.  If you bake some full size, you will need to let them go for 22 minutes.
After the muffins are baked and cooled, make 2 shallow dishes: one with melted butter and one with cinnamon and granulated sugar (I used maple sugar). Roll your muffins in melted butter and then in the cinnamon sugar.  Enjoy! Or store for later. ;)

Minestrone Soup

Leave a comment
I’ve been getting red peppers like crazy from the CSA!  This soup was born out of the need to use them up in addition to loving the roasted red pepper taste they provide.  This is also an awesome recipe to consider for using any homemade chicken stock you may have in the freezer.  Homemade stock has so many healing properties to it, that it should be a staple in every family home.  That is where the whole idea of having chicken soup when you’re sick comes from!  Unfortunately, those boxed stocks from the store don’t have all the components that you get in homemade.  It’s definitely worth the effort!  Also, my soup has chickpeas in it because when I took all that time to soak them for hummus, I put a couple containers in the freezer.  You could easily leave out the beans….or take the time to soak them as a healthy addition.
I adapted this recipe from one of the greats: Racheal Ray.  I did mine a little bit different, but I definitely used hers as a template.
Minestrone
Ingredients:
4 slices of pastured bacon, chopped
1 onion, chopped
4 cloves garlic, minced
2 carrots, chopped
4 stalks celery, chopped
1 poblano pepper, seeded and minced
1 bay leaf
1-2 cups of soaked chickpeas
4 sprigs fresh thyme, leaves removed and chopped
2 sprigs fresh oregano, leaves removed and chopped
1/2 cup homemade tomato sauce
1/4 cup dry white wine
6-8 cups of homemade chicken stock
4 roasted red peppers (or a jar), pureed
salt and pepper
Directions:

In a large stockpot, brown the bacon until all the fat is rendered and the bacon is browned.  Add in the onions, carrots, celery, garlic and herbs.  Add a pinch of salt and Salt and pepper.  Cook for 7-8 minutes until the veggies softened.  Deglaze the bottom of the pan by adding the wine and scraping the browned bits off of the bottom.  Add in the beans, chicken stock, tomato sauce, and pureed roasted red peppers. Let simmer until everything is warmed through and incorporated.  Add salt and pepper to taste.  Top each bowl with a drizzle of olive oil!

Pumpkin Spice Cupcakes

Leave a comment

 It’s fall.  The only good thing about winter on the horizon is pumpkin spice everything, boots, scarves, and cute coats.  Just sayin’.  These cupcakes are the perfect indulgence if you choose to make a healthy treat for all your pumpkin spice cravings.  I am sometimes lazy and if you are too, then you could easily just turn this pumpkin/spice combo into pancakes.  Just take my pancake recipe and change out banana (or whatever other flavor) for pumpkin and add in the spice. Boom. Don’t be lazy.

Pumpkin Spice Cupcakes

  • 2/3 cup coconut flour, sifted
  • 1 tsp baking powder
  • 8 eggs
  • 2 Tbsp vanilla
  • 1/2 cup pure maple syrup
  • 1/2 cup pureed pumpkin
  • 1/2 cup butter, melted
  • 1 Tbsp cinnamon
  • 1/4 tsp cardamom
  • 1/4 tsp cloves
  • 1/4 tsp nutmeg
  • pinch all spice
  • 1 tsp ginger

Directions:

Preheat oven to 350F.  Place all the ingredients in a mixing bowl except the melted butter and mix to combine.  With the mixer on low, slowly pour in the melted butter.  Pour the batter evenly into 12 SILICON MUFFIN LINERS and bake 22 minutes or until the center springs back when you press on top.  Cool completely before frosting.

 

Cinnamon Cookies

Leave a comment

I’m obsessed with my almond cookies that have lemon in them.  I don’t know why, but I think they are just the perfect balance between brightness, salty, and sweet!  I used the base of that cookie recipe to make a fall spice version!  This cinnamon cookie is exactly what it sounds like: cinnamon-y, slightly sweet, and the perfect cookie texture.  This would be an absolutely amazing cookie to have with coffee, tea, or some good ole dandy blend!  It’s almost fall, start embracing fall spices!

Cinnamon Cookies

Ingredients:

  • 1 3/4 cup almond flour
  • 1 cup arrowroot
  • 1/2 cup coconut sugar
  • 1/4 tsp salt
  • 3 tsp cinnamon
  • 2 tsp vanilla
  • 1/2 cup grassfed butter or coconut oil, melted

Directions:

Preheat oven to 300F.  Whisk together all your dry ingredients.  Melt your butter and mix in all the vanilla.  Add to the dry ingredients and mix around until a dough forms.  Using your hands, make golf ball sized dough balls and place on a lined cookie sheet.  Bake for 5 minutes and then take them out and use a fork to press them down gently.  Place back in the oven to bake for another 15 minutes.

Hummus

Leave a comment

Before everyone freaks out and says “Hummus?!  That has BEANS, Dr. Angela!”  I am very aware that hummus uses beans.  I am not opposed to beans in the diet if someone prepares them correctly.  This takes time, forethought, and is definitely NOT convenient.  When I recommend foods for someone’s diet, it is all about getting adequate nutrients while eliminating toxins (and making it work for their lifestyle).  I can’t tell you how many times I hear “Dr. A, I just need my food to be convenient!”  That is why I typically eliminate food categories where the preparation is extensive in order for them to be nutrient dense and free of toxicity.  Beans are one of those categories due to phytic acid.  If you do not soak your beans in an acidic environment prior to cooking them, they may not be the healthiest option.  That means, in order to make them a healthy option, you have to do something inconvenient.

I made this hummus to prove this very point.  If you want hummus, you can’t buy store bought versions without additives and bad oils, so there’s no convenient option unless you have a friend willing to make it for you!  This would be an example of how to make hummus and have it be a healthy addition to your diet.  Since I have the luxury of getting those same nutrients in more convenient options, this is not something I do regularly.  However, sometimes I get a wild hair and decide to make something labor (or at least time) intensive!

Hummus

Ingedients:

  • 2 cups cooked garbanzo beans (cooking instructions below)
  • 2 cloves garlic
  • juice from half a lemon
  • 2-4 tbsp tahini (or any nut butter)
  • 1-2 tsp cumin
  • handful parsley
  • EVOO
  • salt and pepper

Directions:

For the beans, soak a bag of dried chickpeas in warm water with a couple Tbsp of lemon juice, vinegar, or some other acidic liquid.  Leave for at least 24 hours before rinsing and boiling in water on the stovetop for 6-8 hours.  Add more water along the way if it is evaporating.  Once cooked, you can drain them and use them for hummus!

Place 2 cups of  garbanzo beans in the food processor with tahini, garlic, parsley, lemon juice, salt and pepper.  Pulse until crushed up and then turn on the processor and let it go while you are drizzling olive oil in the top shoot.  You will know you have enough olive oil when the mixture is creamy, like hummus!

For the rest of the beans, place them in freezer safe containers and freeze them for later use!

Blueberry Fruit Rollups

Leave a comment

Blueberry season is transitioning into apple season, but that doesn’t mean I didn’t stock up on my favorite variety of blueberries!  I have a dehydrator that I don’t use that often and have always wanted to attempt fruit leather.  This year, I finally got around to it, and it was super easy.  I don’t usually snack that much, but if you have kids, this could be a really fun project and snack idea for them to participate in and enjoy the fruits of their labor!

You could use any fruit puree really, including any applesauce you may create from apple season!

Blueberry Fruit Rollup

Ingredients

  • 1 lb thawed blueberries
  • Juice from half a lemon
  • Tbsp of honey

Directions:

Puree all the ingredients in a blender and spread over a parchment paper-lined dehydrator tray or baking sheet if you do this in the oven.  Follow your dehydrator instructions. My dehydrator I used at 115F for 8 hours.  If you use the oven, place it at 170F and bake for 6-7 hours until it isn’t sticky when you touch it.  Roll it up, and enjoy!

Dandy Blend Ice Cream

Leave a comment

I’ve been working with quite a few women lately that are digging themselves out of adrenal fatigue.  This is a common issue among women because they try and play every role that exists in life: wife, daughter, mother, sister, employee….taxi driver, chef, maid, Laundromat, athlete, “fixer of all problems.”  Let me tell you, this is impossible.  Most of them burn themselves out trying to “do it all!”  With this much on their plate, they forget to breathe!  When the adrenal glands are in trouble, it’s imperative to avoid sources of caffeine because caffeine is an added stressor to the adrenals.  What does that mean?  You guessed it!  No more coffee!  Oh man.  This is a serious deal for those that love coffee as much I do, but it’s a necessary sacrifice to heal years of running your adrenals ragged.  The best substitute I have found for coffee is Dandy Blend.

I used Dandy Blend to create this caffeine free, “coffee” ice cream for my ladies.  Just lookin’ out.  Right along adrenal burn out will be hormone imbalance, so dairy is not ideal either.  This doesn’t mean you don’t get ice cream though!  Coconut milk will work just as amazingly!

*I should say this could have trace amounts of caffeine due to cocoa powder.

Dandy Blend Ice Cream

Ingredients:

  • 2 cans of coconut milk
  • ¼ cup maple syrup
  • Pinch of salt
  • 2 egg yolks
  • 5 Tbsp Dandy Blend
  • 1 Tbsp cocoa powder
  • 2 tsp vanilla extract

Directions:

Blend all the ingredients together and run through your ice cream maker or put in containers and place in the freezer.  Once frozen, enjoy with a nut topping, a sprinkle of dandy blend or cinnamon, or non-adrenal patients could use dark chocolate chips!