Breakfast Quesadillas (Grain-free, Gluten-free)

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I don’t know if you guys have been out to Whole Foods to pick up Siete wraps yet, but they completely opened the door for me to make quesadillas again!  This version is breakfast, but you could really go any route, so try “pizza” with Italian seasoning, mozzarella, pepperoni, because that would be great, too!
Breakfast Quesadillas 
Ingredients:
Siete tortillas (any variety found at Whole Foods.  I preferred the almond flour)
  • raw, shredded cheese
  • scrambled eggs
  • cooked bell peppers and onion
  • cooked bacon
Directions:
Heat a skillet to med-high.  Cook all your ingredients (eggs, bacon, veggies).  Place one tortilla on the skillet and place the cooked ingredients along with cheese on the tortilla.  Make sure that cheese is in contact with the tortilla and some is on top to attach to the other tortilla.  Add the second tortilla on top and cook for 5 min or so until the tortilla begins to brown.  Flip the quesadilla over and brown on the other side, too.  These tortillas are small enough you shouldn’t have to do a magic trick to flip it.  Use an electric skillet to do multiple at a time!

Strawberry Banana Breakfast Bowl

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We have all probably heard about acai bowls at some point in our life, and they are super tasty!  However, acai is not the most convenient ingredient to get ahold of.  The concept of a smoothie in a bowl topped with goodness is not one that must be reserved for acai.  This is the same concept with more readily gained ingredients.  Drink it through a straw or eat it with a spoon, the power is in your hands.
Strawberry Banana Breakfast Bowl
Ingredients:
1/2 frozen banana
4 frozen organic strawberries (part of the dirty dozen!)
1/2 an avocado
1 heaping Tbsp of gelatin (Great Lakes is the brand I use)
1 tsp maca (for hormone balance)
almond milk
4 walnuts, chopped
Directions:
Place the banana, berries, gelatin, avocado, and maca in the blender and cover the ingredients in almond milk or coconut milk until you can see bits and pieces peaking above the milk level.  Blend until smooth.  Top with chopped nuts and eat like a bowl of cereal!  But way healthier and more homemade.

Breakfast Sandwiches

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I have used plantains quite a bit in their ripe form, but I have never really done much with them when they are green.  I’ve seen people use them as tostones and what not and for some reason it hit me one morning that would probably make a darn good breakfast sandwich.  When you have an idea like that, you must try it.  That’s what I did!  The crispy salty “bun” hit my tastes just like I wanted.  It does not resemble an English muffin or anything of that sort, but it it does give a starchy accompaniment to your protein.  I made two different versions, sausage and bacon.  Both were so good!  I do not typically eat any dairy products because access to quality versions are sparse, but I did order some raw chive cheese the last time I picked up meat.  Therefore, I used a couple slices of chive cheddar for these little sandwiches.  It was perfect!  You could easily use avocado, sliced tomato, or whatever your heart desires. You could also easily use these to make any sort of sandwich that you may not eat before noon. ;)

Crispy Plantain Buns  

Ingredients:

  • 2 green plantains, cut into 2 inch pieces (1 plantain makes 4 discs)
  • salt
  • cooking fat (I used my bacon grease)

Directions:

Bring a pot of water to a boil and add the plantain pieces.  Boil for about 5-6 minutes or until fork tender.  Drain from the water and use the bottom of a mason jar to mash down the plantain pieces into thin discs.  Once mashed, add the discs to hot oil in a skillet and cook until crispy, which should take about 3 minutes a side.  Once browned nicely, place on a paper towel to drain and salt generously.  Use to construct your sandwich!

IMG_1231

 

Cinnamon Rolls (grain-free, dairy-free, nut-free)

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I have tried several versions of cinnamon rolls that use no wheat in the past, and I always came out with a disappointing , somewhat dry, fake cinnamon roll.  If it isn’t gonna taste like the real deal, then don’t spend the effort!  These are nice for a couple reasons, they are gooey and moist, they taste sweet and cinnamon-y, the dough rolled up easily, and they aren’t crazy expensive to make! These would be a great option for Easter Sunday morning!

The only warning I will give you is that there is some “rest time” involved.  So be prepared to let the dough chill while you enjoy some coffee, let them bake for more than 15 minutes, and put your mind somewhere else while you are letting them cool!  You could make them ahead of time and just pop them in the oven if you feel like doing all the work the night before!

Cinnamon Rolls (adapted from Detoxinista)

Ingredients:

  • 1 1/2 cups arrowroot powder
  • 1/2 cup + 2 Tbsp coconut flour, sifted
  • 1/2 cup grassfed butter, melted
  • 1/4 cup coconut sugar
  • 1/2 cup water
  • 2 eggs, whisked
  • 2 tsp vanilla
  • 1/4 tsp salt

Filling:

  • 1/3 cup coconut sugar
  • cinnamon

Directions:

Preheat oven to 350F. Mix all the dough ingredients together until there are no clumps.  Place the dough in the fridge for 15-20 minutes to chill.

Dump the dough onto a piece of parchment paper and cover with another sheet of parchment paper.  Use a rolling pin (or a bottle of wine) to roll out the dough to an 8×11 ish rectangle.  Use a knife to cut off round edges and just pat the dough into gaps where you may need to make a corner.  Sprinkle the 1/3 cup coconut sugar on the dough and sprinkle a generous amount of cinnamon on the entire thing.  Using the edge of the parchment paper, begin to the roll the dough into a log from the end that is shorter.  Use a sharp knife to slice your log into 6-7 rolls, and transfer them onto a parchment lined round pan.

IMG_1024 This is what my dough looked like before cooking it.

(I used the pampered chef baking stone dome to cover mine)  Use aluminum foil to create a tent over the rolls. AKA just make sure the steam will stay in without anything laying on top of the rolls. Bake the rolls for 20 minutes then remove the cover and bake for another 7 until the outside of the roll have a firmness to them.

Cool for 10 minutes.

Serve with a tab of grassfed butter on top!

*Eat these warm or they won’t be as delicious.  That means right after you make them or heat them up.

*I tried a few different forms of storage and tried them all!  On the counter, in the fridge, and in the freezer.  All work great!  I just made sure to cover them in the oven at 350F for about 8-10 minutes when I reheated them so they didn’t lose too much moisture.  I do not use microwaves, but if you try that method, let us know how it turns out!

 

Paleo Lemon Pancakes: A Lesson in Chemistry

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I love making pancakes on the weekend and lemon pancakes in particular are one of my favorite.  I always tell people to switch up my other pancake recipes to try new flavors based on what’s in season, but I have a hunch that no one does. ;(    People get scared to switch the recipe ingredients! So, I am writing this to ensure that you try these lovely pillows of goodness. The chemical reaction that happens with the baking soda and lemon juice creates bubbles which result in that buttermilk pancake texture that everyone is so familiar with!  If you like lemon, you will not be disappointed.  It almost makes me think of Forest Gump and the shrimp thing….lemon larabars, lemon shortbread, lemon pancakes, lemonade….mmmmm!

Paleo Lemon Pancakes

makes 6 pancakes (double if you have kids or a heavy appetite!)

Ingredients:

  • 1/4 cup tapioca flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 2 eggs
  • 1/2 cup lemon juice (about juice from 2 lemons, top off with water if you need to in order to get 1/2 cup)
  • zest from 2 lemons
  • 1 dash vanilla
  • 1 pinch salt

Directions:

Whish dry ingredients together.  Then whisk in eggs (this forms a pasty dough). Add the lemon juice and whisk (this produces bubbly effervescence!  I don’t remember why from chemistry but my guess is that the baking soda and lemon juice are reacting.  This is what makes the light and fluffy texture.)  Add vanilla and salt.  Fold in the lemon zest.

Heat a skillet over medium heat and add fat of choice so the pancakes don’t stick.  Cook until bubbles start forming on the outer ring.  Flip and cook for a couple minutes on the other side.  Drizzle with pure maple syrup or blueberry sauce!