Tag Archives: delicious

Banana Pumpkin Pancakes

8 Feb

A new breakfast staple in my house is banana pancakes. The first recipe I saw for these called for 2 bananas/2 eggs/ 2 tablespoons of almond butter. They were delicious but my batter wasn’t a consistency I liked. They were delicious though, like banana nut bread!  I saw another recipe that called for 1 banana/ 2 eggs. I decided to try this one and I like it much better! A few days ago I saw a can of pumpkin in my cabinet and decided to play with the recipe.  As with everything I seem to make, it’s super easy, kid-friendly, and oh-so-delicious!

1 can of pure pumpkin

2 bananas

6 eggs

1 tablespoons of pumpkin pie spice

a thumbs worth of butter, ghee, or coconut oil

Puree all ingredients in a food processor or blender. This makes A LOT. I portioned it into 4 equal containers. Each container made me about 8 to 10 small pancakes.

pumpkin banana pancakes1

Now heat up your skillet on medium heat and add some fat. You could use butter, I used coconut oil.  I use just a regular spoon and use 2 spoonfuls for each pancake.

pumpkin banana pancakes cooking

Takes just slightly longer than regular pancakes to mostly cook through. Give it a few minutes and when there are bubbles around the edge and the middle part will be kind of “solid” looking as opposed to liquidy. Flip over and cook another minute or two. Done.

pumpkin banana pancakes

Garnish with berries and serve. For syrup use a touch of local raw honey or a good quality maple syrup (check the label, there shouldn’t be anything but maple syrup in it!!) Your kiddos will be happy because they get pancakes. You’ll be happy because they’re eating whole delicious food!

Here are some regular banana pancakes I made a while back. 2 bananas and 4 eggs. It made A LOT of pancakes, at least 20. You could half it and save some for another meal or cook them up and store them in the fridge for snacks or a really quick meal for the kids.

kiddos pancakes

Gigi is having fresh blueberries with hers.(non-messy version)  For Hunter I heated up some frozen berries for about 3 minutes and it made a compote, no added sugar, the fruit is sweet enough! No syrup needed!

Do you make a version of banana pancakes? I’d love to hear your different recipes or if you try this one, please let me know what you think.

Kale Chips

7 Feb

Why have I never done this before? This is the first thing I thought when I made these kale chips for the first time . They were salty and crispy and oh-so-good. I was seriously impressed. One of my favorite things in the world is finding ways to enjoy super nutritious food. Kale is something that hasn’t been in my diet…. uhmm ever? Back in the day I waited tables at Texas Roadhouse and they served kale on the plate as a garnish. Not to be eaten, just to look pretty. It is pretty, it’s a deep, rich, dark green and almost “fluffy” in appearance. After hearing repeatedly the numerous nutrients and health benefits of kale I decided I had to start eating it! I have recently incorporated in my smoothies and I saute it with a bit of olive oil and eggs for my one year old in the mornings.

What are the many, many benefits of adding kale to your diet, you ask? So glad you did, because I’d love to share!

Kale is very high in beta carotene, vitamin K, vitamin C, lutein, zeaxanthin, and rich in calcium. Kale contains sulforaphane, a chemical with potent anti-cancer properties. Kale’s risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include bladder, breast, colon, ovary, and prostate. Researchers can now identify over 45 different flavonoids in kale, these flavonoids combine both antioxidant and anti-inflammatory benefits. One cup of kale provides about 10% of the RDA of omega-3 fatty acids that helps regulate the body’s inflammatory process. It is one of the best sources of beta-carotene, one of the antioxidants believed by many nutrition experts to be a major player in the battle against cancer, heart disease, and certain age-related chronic diseases..  A megadose of vitamin K further aids to fight against excessive inflammatory-related problems, such as arthritis, autoimmune disorders, and asthma. According to recent research results, kale is an incredible source of well-absorbed calcium, which is one of the many factors that may help prevent osteoporosis

For a green, kale is unusually high in fiber. This helps create the bulk you need to fill you up and to keep you full for a good amount of time. Fiber, which promotes regular digestion, prevents constipation, lowers blood sugar and curbs overeating. Though greens in general are nutritious foods, kale stands a head above the rest.

With that said, I give you these.

What you’ll need:

A large bunch of curly kale (it’s 99 cents at my grocery store!!)

olive oil

salt and pepper

Preheat your oven to 350. Tear your kale into bite size pieces. Toss in olive oil, sprinkle with salt and pepper. I use a gallon sized ziploc, put everything in and shake it up!

Kale chips1

Spread out on a cookie sheet. Don’t crowd your kale or it won’t get crispy. For one bunch of kale I have to use 2 cookie sheets.

Kale chips

Bake for about 15 minutes on 350, but keep a close eye on them. I’ve burnt many a batch from not paying attention! Use a spatula to cipher into a bowl, and enjoy! They taste like popcorn, kind of, to me. My son was hesitant to try them, but once he did he ate a whole bowl of them!

Remember that old Lay’s potato chip commercial? “Bet you can’t eat just one?” That’s my challenge for you, but with these!

I love bacon!

14 Nov

Yesterday I woke up with a very strong craving for bacon! I hightailed it over to the natural grocers to stock up on Applegate Farms bacon, the absolute best nitrate, gluten, casein free, uncured piece of meat you’ll ever put in your mouth. To top if off, I got to see the beautiful, intelligent, super awesome Holly Basey who was hanging around the store.  When I got home I was fully intent on just cooking and eating a bunch of of bacon, a la carte. Don’t judge, my love affair with bacon should be obvious by now. I realized I had some jalapenos that were a few days old and needed to be used and some cream cheese, so I decided to whip these babies up.

You will need:

4 medium sized jalapenos

2 oz cream cheese

2-4 T. green onions, depending on how much you love them, for me it’s a ton

8 slices of bacon, the good kind

First, cut the stems off your jalapenos and cut them lengthwise. De-vein and de-seed them. I will suggest using gloves here but I usually don’t. I use a spoon  to get the guts out and wash my hands well immediately. If you’re going to make any more than this though, please use gloves. Jalapeno hands is a real thing and it’s VERY painful, trust me, you don’t want to mess around with it.

Turn your broiler on high. Place the jalapeno halves, face down on a cookie sheet and place under broiler for 1 to 3 minutes. the top will start to brown. You just want to soften them up a bit. Take them out of the oven, and off cookie sheet to cool.  While the jalapenos are cooling grab some green onions and about 2 oz of cream cheese. Mix together and stuff each jalapeno half with some of your mixture.

Now comes the fun part. Wrap each one with a slice of bacon.

Place them back under the broiler for about 3 minutes, leave the oven door cracked open. The ones in the back get a little more done so to get them to cook evenly after 3 minutes turn the cookie sheet around. Cook for another 3 minutes. Shut the oven door and turn the broiler off. Leave them in the oven for about 3 more minutes. Take them out and let cool. I use tongs and place on a paper towel so some of the grease gets soaked up.

Get in my belly!

Red, white, and BACON (green beans)

16 Oct

I’ve been hip deep in laundry all day. I did have a nice lunch with a lovely lady, but besides that I’ve literally cleaned since I woke up today. Not much  to show for it, but I did stay busy! By the end of the evening, I was famished. When you’re eating paleo you can’t run up to a fast food joint and get a nice piece of primal meat, and let’s face it fast food salads suck! I didn’t have a lot of ingredient choices, hadn’t planned on anything, and needed something quick. The other night I made breakfast for dinner for some friends (yes!) and I bought an extra package of hormone, nitrate free bacon from the market. Honestly, my first thought was, I’m just going to cook up this half pound of bacon and go to town! Don’t judge me! Then my common sense took over and I decided to have a veggie with it. I keep these steam-able packs of broccoli, carrots, and peppers in my fridge at all times for an easy side dish. However when I reached in to grab it, I noticed a nice big bag of green beans calling my name. And let’s be honest, what goes better with green beans than bacon? Chop a little onion and some garlic and you have a well rounded primal meal in under half an hour. Here’s my ingredient list and step by step.

1 bag frozen green beans

1 red onion, chopped

3 cloves of garlic, minced and chopped

1 8oz hormone, nitrate free bacon (I use Applegate Farms)

Follow stove top cooking instructions for the green beans. Super easy, takes about 15 minutes, you just add  a cup of water, bring to a boil, turn to heat down to a low setting, cover and simmer for 10 minutes.
While your beans are cooking, fry up your bacon just until it’s soft. I’m not going to lie at this point I ate at least 3 pieces of the bacon, just to test it out mind you.

Set the bacon on a plate with paper towels or napkins to soak up the grease, or you could use coffee filters if you keep forgetting to buy paper towels like me. When it cools chop into bite size pieces.

Drain most of the grease out of your pan, keep a tablespoon or so to saute your onion and garlic in. Saute them on medium heat. When your onions are clear add your bacon back in and the green beans. Don’t bother draining the water from the green beans. I simmered everything together about 15 minutes to let all the flavors meld together.

DELICIOUS

I ate this for dinner, but you could absolutely make as a side dish for a larger dinner.

Updated the photo to a larger one by request and I also would like to mention that while you’re shopping for your hormone and nitrate free bacon, please make sure there is not sugar added to it. Almost all store brands have sugar listed as one of the first ingredients. I can promise you, you won’t be able to tell the difference. Bacon is always delicious, but much better for you when you buy the quality product without the nasty add ons.

A fresh start!

2 Oct

As most of you know, I LOVE to cook. I don’t always cook healthfully, but that’s what this blog is about, to help hold me accountable and offer my simple, fresh recipes. This is my second attempt to go primal/ paleo. Basically I want to cook and make delicious food with whole food only. My most important goal is to be healthy and raise happy, healthy children.

With all that said, my first recipe is one of our households favorite. Taco Salad.

a few tablespoons of olive oil

1 whole onion, any color, diced

1 of each- red, yellow, green bell peppers diced

1 can of diced tomatoes and chiles, any size or variety will do

4 cloves of garlic minced

1/2 cup of diced carrots

2 heads of romaine chopped

2 lbs of lean grass fed, hormone free ground beef

1/2 cup of beef stock

For the taco seasoning

I use my own blend of seasonings instead of the packets for 2 reasons. First off there are no preservatives or sugar added and secondly I can adjust heat, salt, smokiness, etc… This is the amount I use for a mild taste and the 2 lbs of beef.

1 T. chili powder

3 tsp paprika

2 tsp onion powder

1/2 tsp salt

1 tsp garlic powder

2 tsp cumin

1 tsp oregano

1 tsp black pepper

1 pinch of cayenne pepper

Let’s get cooking!

On medium heat add a few tablespoons of olive oil. Add your garlic, onion, peppers, carrots. Saute on med-low heat until your onions are transparent. Add your can of diced tomatoes and heat through. If your pan is large enough you can add the meat right in, turn up to med-high heat and brown the meat. When the meat is mostly brown, add your 1/2 cup of beef stock. You could use water, chicken stock, or any kind of broth here as well. It’s really just to add flavor while your meat simmers. Simmer for about 15-20 minutes until most of the liquid has evaporated. At this point you’re pretty much finished. Add to a bed of romaine lettuce and garnish as you please. Sour cream and a touch of pepper jack cheese really hits the spot. I also added a sprinkle of chopped green onions to mine.

ImageImageEnjoy!

Let me know what you think. Don’t be afraid to play around with it and make it your own.

Much Love! Jessica

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