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Nutrition

Grain Free Nut Free Pumpkin Pancakes

pancake The world according to pumpkin facts over one billion pounds of pumpkin are produced each year in the US.  Scientifically speaking, pumpkins are a fruit (they contain seeds) but when it comes to cooking, they are often referred to as vegetables. Pumpkins are low in calories, 100 grams of pumpkin produces around 26 calories of energy. Thanksgiving is a time that I pull out all my favorite pumpkin recipes.

Pumpkins were an important food source for the pilgrims, as they stored well, which meant they would have a nutritious food source during the winter months. It is documented that pumpkins were served at the second Thanksgiving celebration. When mentally picturing an early Thanksgiving, we usually think of a Pilgrim woman in a bleached starched white apron holding a pumpkin pie with a perfectly fluted crust . The truth is in fact, quite the opposite. The Pilgrims cut the top off of a pumpkin, scooped the seeds out, and filled the cavity with cream, honey, eggs and spices. They placed the top back on and carefully buried it in the hot ashes of a cooking fire. When finished cooking, they lifted this blackened item from the earth with no pastry shell whatsoever. They scooped the contents out along with the cooked flesh of the shell like a custard. Yumm! The Pilgrims were also known to make pumpkin beer. They fermented a combination of persimmons, hops, maple sugar and pumpkin to make this early colonial brew.

I did not make pie or beer but I did create a pumpkin pancake that the kids loved! The best part is they are grain free and nut free. Double bonus!

Let's Get Started

Yields about 8 - 10 3" pancakes.

4 eggs at room temp

2 heaping TBL of pumpkin  I used this kind

1 TBL Honey

1/4 - 1/2 cup of coconut flour

1/2 tsp salt

1/2 tsp baking soda

cinnamon to taste

nutmeg to taste

ghee or coconut oil to fry your pancake

The down and dirty:

combine your eggs, pumpkin, and honey in a food processor. slowly add in your dry ingredients. You want the batter drippy enough that it comes off the spoon easily, and spreads out in your pan. If you get it to dry - add a little bit of water to thin it out. Fry up in your pan - be cautious when flipping. These were delicious with a serving of honey or maple syrup on top.

Enjoy ~

 

End of Summer Marinade

summer

I am always looking for a change up when it has to do with chicken. BBQ Chicken is by far a staple in our house.

Here is a simple sweet and savory Marinade without all the usual suspects (sugar, soy sauce, etc.)

1/4 cup Coconut Aminos

2 TBL Coconut Sugar

1 Clove Garlic Minced

1 TBL Fresh Ginger Minced

1 TSP Chili Flakes

1 TBL Sesame Oil

Large Ziplock Bag

4-6 Chicken Breasts or Large Boneless Thighs

Place all in your Ziplock Bag - Seal Tight and lie flat in your fridge for about 4 hours or over night. You can double the recipe and save half for a sauce after you have cooked your meat. You would slowly cook half the marinade in a small pot until it reduces down and thickens up...pour over your chicken.

Brussels Sprouts and Bacon Slaw

brusselssprouts It seems that I gravitate towards some veggies more than others and this time of year we are getting large bags of Brussels sprouts in our Bountiful Basket. If you grew up hating Brussels Sprouts this is a sure bet it will change your mind. My theory is that by slicing them thin and then of course adding bacon to anything it will be a hit!

Ingredients

1 pound of Brussels Sprouts sliced thin

1 large apple or 2 small ones cut into bite size pieces

5 slices of bacon

Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Pour off all but 2 tablespoons of the bacon grease.

Cook in your thinly sliced brussel sprouts. Season with salt and pepper. Cook and stir until it softens, 5 to 7 minutes. Add in your apple cook another 2 minutes. Add your bacon back in and warm through.  Serve with a side of your favorite meat or bowl of soup.

Super Easy and this dish holds well for leftovers.

Evee 222Evee 218Evee 221

 

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Zucchini Garlic Soup

This recipe is inspired for two reasons. Well actually three reasons. #1 I had an abundance of zucchinis from my garden. #2 Zucchini is super cheap to buy most of the time. #3 Baby its cold outside, and who doesn't want to snuggle up with some soup. This is a super duper simple soup to make - and it can be made ahead and store in the fridge for later use or stocked up in the freezer for a quick add to dinner.

Olive Oil (coat the bottom of your pot) 1 white onion, sliced 8 to 9 large cloves garlic, sliced thinly 4 medium zucchini, about 1 1/2 pounds 4 cups chicken or vegetable broth 1/2 teaspoon powdered ginger Salt and pepper

Heat the oil in a heavy 4-quart pot over low heat. Add the sliced garlic and onions and cook on medium-low heat for about 10 minutes, or until the onion is soft and translucent. Keep the heat low enough that the garlic doesn't brown; you want everything to sweat.

When the onions are soft, add the zucchini and cook until soft. Add the broth and bring to a simmer. Simmer at a low heat for about 45 minutes. If you want a less bitter zucchini taste (which sometimes zucchini has) you can peel your zucchini before adding to the pot.

Let cool slightly, then blend with an immersion blender until creamy, or transfer to a standing blender to puree. Be very careful if you use the latter; only fill the blender half full with each batch, and hold the lid down tightly with a towel.

Taste and season with ginger, salt and pepper. Like most soups, this is significantly better after a night in the refrigerator to let the flavors meld. If you want a creamer richer tasting soup - add about 4 ounces of canned coconut milk to the blended soup.

 

This recipe was inspired by http://www.thekitchn.com/recipe-zucchini-1-32520

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