Almond Flour Pancakes

A Tasty Pancake

We were having friends over last Saturday for breakfast, so I googled an almond flour pancake recipe. Since those cookies were so delicious from my previous blog which are made with almond flour, I figured why not in pancakes too??

They hit the spot so much, I added them on the menu for the week. We made them tonight for dinner and added frozen blueberries to them. My husband randomly pulled out the Amish Blackberry Jelly we bought earlier this week from a local produce stand, and I said "why not?" I love to try new things. So, I spread the jelly on my pancake and topped it with a little syrup. 

Did I mention they are the best pancakes ever?!

Try these bad boys!

1 1/2 Cups Almond Flour
1/2 tsp Baking Soda
1/4 tsp Salt

mix well
..add

3 large eggs
1 tbsp maple syrup
1 tsp vanilla extract
1/4 cup organic cultured buttermilk 
1 tbsp melted butter

mix all
*we added a little more buttermilk because the batter was too thick. Make them how you like them. 

We used grape seed oil over med heat and cooked the pancakes. Use whatever oil you like. We also like coconut oil for pancakes. But olive oil is always good, if thats what you have.

**Lastly.
Add whatever fruit to the batter you like, or keep them simple.
On saturday we covered our pancakes in peanut butter and syrup. Tonight we used blueberries and blackberry jelly with a drizzle of syrup.

ENJOY

Healing Soup

Cabbage Soup

I love cabbage, so I started googling many cabbage recipes. I found a soup called, Healing Soup, on google. And boy, was it healing to my belly, and my heart. This soup tastes amazing, and as I further read, it is good for colds, sore throats and such. YES, it is double awesome! I have not had a cold, but I have made this three times within the past three weeks. Let's just say, it is delightful. 

If you need some healing, or just a good ole soup recipe, this one is a must!

3 tbsp olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 qts water
4 tsp chicken bouillon granules or (veggies granules)
1 tsp salt
1/2 tsp pepper
1/2 cabbage, cored and coarsely chopped
1 (14 ounce) can Italian stewed tomatoes, drained and diced 

In a large stockpot, heat olive oil over med heat; cook onion and garlic until onion is transparent.

Stir in water, bouillon, salt and pepper. Bring to a boil, then add cabbage.

Simmer cabbage until it wilts, about 10 minutes.

Stir in tomatoes. Return to a boil. Simmer 20 minutes, stirring often.

Enjoy.

Beans And Greens

There is a Vegetarian restaurant in East Nashville, called the Wild Cow. It is absolutely, amazingly delicious. They have a recipe called Beans and Greens, and I made a copy cat version. Here it is.

Kale Bunch
can Pinto Beans
Quinoa
Shredded Carrots
Ranch Dressing

So I have a recipe entirely in itself for the garlicky kale. I make this as a side for dinners, and made it like this for this recipe as well. You will need:

olive oil
3 garlic cloves
vegetable broth
red wine vinegar

Cook med heat minced cloves, watch, it burns easily. Add Kale, and about half can of vegetable broth. Cover. Cook for about 5 mins med-high heat. Take lid off, cook until liquid is gone, add 2-3 tbsp of red wine vinegar, stir around. Remove from heat.


Boil 2 Cups of water, add cup quinoa. stir. Cover. Simmer for 25 mins.

Heat up pinto Beans.
Add carrots to some hot water, to heat. Drain.

Add quinoa to each plate, add pinto beans, add kale, add carrots, drizzle with ranch dressing. 
Salt and Pepper to taste. 

Enjoy.

Stuffed Peppers

Stuffed Pepper Goodness

We were buying produce from the local produce market yesterday, and saw these little peppers. We got the idea to stuff them, and this is what we came up with. They were amazing!

4 Ounces Cream Cheese
4 Ounces Goat Cheese
1/4  small yellow Onion chopped fine
12 sweet small orange peppers
2 cloves garlic minced
Sprinkle Crushed Red Pepper
Sprinkle Oregano
Sprinkle some salt

Bake 375 12-15 Minutes

Chop peppers in halves (long) Mix cheeses, garlic, and onion. Spoon out into peppers. Sprinkle seasonings. Bake. Eat and love.

Most Amazing Cookies Ever

Cookie Glory

Since being on this gluten free, rice free, oat and barley free diet, I have not been able to have many sweets. And if you know me, I am addicted to sweets. So, a sweet friend of mine found a recipe and made me some of these incredible cookies. Holy Smokes...these cookies with out a doubt are the best cookies ever. Everyone we have made them for, agree as well. 

2 1/2 Cups of Almond Flour
1 Cup chocolate chips
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 Cup Honey or Agave Nectar *we use honey
1/2 Cup Grape Seed oil
1 tbsp vanilla extract

Combine Dry in One Bowl. Then wet together. Then combine all. Bake 350 for 7-10 mins

Now, if your like me, I love my cookies gooey and warm. But, since these are the best cookies in history, they don't need to be gooey to eat. They are way too rich gooey. So, after, let them cool a bit, and put them in the freezer. These cookies are the best cold, or at room temperature. We like ours cold and crunchy, gives a granola feel to them. 

Enjoy, once you start you cant stop. And they are somewhat healthy...well the healthiest cookies i have ever made and consumed :

A Taste of Slovakia

Haluski

So, I was looking up recipes for egg noodles. Because, my son is allergic to wheat, oats, rice, and barley. If you didn't know, wheat is pretty much in everything, and little did I know, the egg noodles have wheat in them too. But...last night I found this recipe on google for cabbage and egg noodles. I absolutely love cabbage! So, like i do with most meals, I put my own twist on it to make it fit our family better.

8oz Egg Noodles  **We used corn pasta penne noodles

1/2 c butter  **that sounds so unhealthy, so i used a little olive oil, and a few spoons of the healthy butter

1 head of cabbage, sliced

1 whole yellow onion, sliced

3/4 tsp pepper *we love pepper, so put as much or as little as you like

1/2 tsp salt

1 tsp garlic powder

1. Boil noodles

2. Saute onions in some olive oil, approximately 2 mins, then add cabbage

3. Add a spoon butter, cover pan, let melt, and stir around, add a little more butter, repeat process. Cook to your liking for the cabbage, we like ours soft with a little crunch still, others like theirs real soft. 

4. Add seasonings, cook 1 min longer

5. Serve hot

Lastly, enjoy this delicious easy meal and cheers to the Polish, and Slovakians!

Spice Up Any Weekday

Veggie Three Bean Chili

Tonight’s meal is actually a combination of two Chili Recipes I found in my fall Southern Living Magazine. The Chicken and Three Bean Chili Verde sounded delicious minus the chicken! Blah! So I decided to take the idea from the other chili, Veggie Chili and use meatless ground crumbles.

*The meal also called for 14 fresh tomatillos, however I wasn’t sure how much that would cost and used 4 tomatillos. Also, the meatless ground crumbles is pricey! A whopping $10! But, don’t fret! There are like 4 packages in one box. So it is worth it. 

Here it is,with a twist, I hope you enjoy, we sure did.

14 fresh tomatillos (3lbs) Husks removed.  **I only used 4

3 Garlic cloves

1 chkn bouillon cube

1 large onion chopped

3 poblano peppers, seeded and chopped

2 tbsp olive oil 

1 (16oz) frozen whole kernel white corn

1 tbsp chili powder

1 tsp ground cumin

1 package frozen meatless ground crumbles **we used 2 of the 4 packages inside

1 (15oz) can black beans, drained and rinsed

“             navy beans, “d&r”

“              kidney beans, “d&r”

2 cups crushed tortilla chips

1/2 cup fresh cilantro

3 tbsp fresh lime juice, about 3 limes

2 tsp salt

1/2 tsp pepper

toppings:avacado, shredded jack cheese, cilantro **we added vegan sour cream

1. Bring first 3 ingredients and 5 cups of water to a boil in 3qt saucepan; for 10 mins

2. Meanwhile, saute onion and peppers in hot oil in a large pan over med heat about 4 mins or until tender. Add corn saute 2 mins. Add chili powder and cumin and saute for 4 mins.

3.Remove tomatillo mixture, let cool for 5 mins, then blend until smooth. *my blender just broke, so we mashed it well.

4.Add thawed meat, beans, and tomatillo mixture to onion/pepper mixture. Cook stirring occasionally for 15 mins. **we actually added it all to a crock pot and slow cook it for a few hours, instead of cooking it 15mins, and added the salt/pepper/lime juice

Lastly, grab a bowl fill it up, add some cheese, sour cream, avocado, and cilantro

 ENJOY