Kitchen Sink Scramble

This morning I wanted a Greek style scramble, but without kalamata olives or spinach it was hard to create. Instead I cleaned out the fridge and came up with this delicious scramble. This is a good way to eat a lot of veggies and free up some space in the fridge. The more you add the better...even throw in the kitchen sink.

Ingredients:

oil of your choice
about 1/4 cup diced red onions
small handful of greens (I used beet greens since I had no spinach)
some sliced black olives
1 heaping tablespoon capers
3-4 cherry tomatoes cut into sixths
about 1/2 cup left over salmon
3 eggs
pepper

Method:

Saute the onions in the oil over high heat. Slice the greens up finely and throw them in to cook up quickly. Remove the pan from heat to let it cool down (you don't want to shock your eggs by throwing them into a super hot pan. They will cook too fast and become tough.) Break your eggs into a bowl and stir them up. Return the pan to low heat. Pour eggs into the pan with the onions and greens, stirring to keep the eggs from cooking too quickly on the bottom of the pan. Add the sliced black olives, chunks of salmon and a few cracks of pepper. Stir to mix everything up. Add the tomatoes near the end so the get hot but not all squishy.

If you do dairy goat cheese or feta would be good. Any fresh herbs would also go well, especially rosemary.

Bon appetit!

Blueberry Pancakes

Sometimes you just want pancakes. I have tried almond meal and coconut flour but this time created a hybrid coconut flour/almond meal pancake that was decent. Straight almond meal leaves a strange stickyness in my mouth and is just too heavy. Coconut flour is pretty good, especially with pineapple, shredded coconut and macadamias on top. Today I got creative and was pleased with the results.

Coconut almond blueberry pancakes

Food is hard to photograph

Ingredients:

1/2 cup almond meal
1/2 cup coconut flour
3 eggs
1-1.5 cups coconut milk
1 teaspoon baking soda
2 teaspoons lemon juice (can substitute vinegar)
lots of cinnamon
1 cup blueberries
coconut oil or other oil for cooking

Method:

Combine the flours and sift to get rid of any lumps. Add the baking soda and lemon juice. (I actually didn't measure, just eyeballed it and poured, but you need the acid (lemon) to react with the baking soda to create fluffy pancakes. If you don't have baking soda and lemon use baking powder.) Mix in 3 eggs and enough milk to make it pancake batter consistency. Not too runny but not to thick either (More an art than a science). Add lots of cinnamon and any other spice you like (nutmeg, cloves, ginger). Finally, mix in your blueberries. The more the better.

Heat up a skillet over medium high heat and add some coconut oil until nice and hot. Spoon in the batter. I find that because the batter is usually thicker than normal pancake batter it doesn't spread out so you need to use the back of the ladle to push the batter around to make it thin enough. If you wait a second the batter in contact with the pan will cook together and make it easier to manipulate the batter without pulling the pancake apart. Cook for a few minutes before flipping it over and finishing the other side, maybe 3-4 minutes per side.

These were fluffier than the usual almond meal pancakes and the juicy blueberries provided enough sweet juicy flavor that syrup was not needed. My kids wolfed them down and the 6 reasonable sized pancakes were gone in now time. A slab of butter would have gone nicely though, but some delicious bacon had to suffice. Other good toppers are bananas and pecans, and any other kind of berry you have laying around. Try other variations too-blackberries, raspberries, bananas, apples all make good pancake fillings.

Paleo cobbler

Cobbler is a summer time necessity. With all the delicious fruit and berries around I find it unthinkable to not partake in a summertime dessert. I found a recipe on Everyday Paleo and made only one tweak.

Ingredients:

3 cups berries (I used blackberries, blueberries and strawberries)
1 1/2 cups almond meal
3 eggs
2 tablespoons coconut oil
lots of cinnamon
Preheat your oven to 350 degrees.

Wash your berries, slice strawberries in half if using, and put in a pie dish.

In a bowl combine almond meal, eggs, oil and cinnamon. It becomes kind of thick and clumpy. Break this mixture up over the berries until it is evenly covered then back 35 minutes or until it is all bubbly and delicious. Serve in bowls and eat it up! Have some Paleo coconut ice cream if you are into that.

The almond meal makes for a granola like crust and I thought is was even better the next day for breakfast. I'm thinking any sweet summer fruit would work for this-peaches, plums, all berries. As long as you don't have a tart fruit, like apples, that need sugar you can make this cobbler without adding sugar and still be Whole30 compliant. (Although that's a huge dose of carbs...but everything in moderation.)

Dessert
and
Breakfast!!

YUM!