Sunday, April 20, 2014
I'm sure there are plenty of people kicking off their Easter morning with sugar. I thought it my duty to offer a sweet treat that's not going to send you into a sugar coma! I've always liked to serve something special on Easter morning, and keeping it simple is the way to go when the latter part of the day potentially involves travel, family and more cooking.
Ever since Kelly Brozyna dubbed these the "best ever" paleo pancakes I've wanted to try them out. I have yet to be disappointed by any of her recipes, whether posted on The Spunky Coconut website or in one of her cookbooks.
I was intrigued by the use of both coconut and almond flour as well as starch here; they did combine to make a really nice texture and pancake that was easy to flip. My kids both devoured theirs with delight! I did find that a coconut flavor predominated, so I might revisit this one and tweak the ratio of coconut to almond.
All in all, though, this one was a big hit! Nods to Kelly for yet another great creation.
Kelly Brozyna's Paleo Pancakes
adapted from The Spunky Coconut
1 cup almond milk
1 tsp. apple cider vinegar
5 large eggs
1/4 cup packed almond flour
1/2 cup arrowroot or tapioca starch
2 tbs. melted coconut oil
2 tbs. raw honey
3/4 tsp. baking soda
1 tsp. cinnamon (my addition… I always add cinnamon to pancake batter!)
Mix all ingredients until smooth (I used my Vitamix to ensure there were no lumps from the coconut flour).
Add some coconut oil to a pre-heated skillet.
Drop some of batter into the pan. Swirl the batter out with the back of the spoon to make the pancake larger.
Cook each side until pancake is cooked through.
Saturday, April 19, 2014
This recipe might have a long name, but I promise it's not only easy to whip up but unbelievably delicious. Both the salmon and salsa would be tasty independent of each other, but are crazy good when paired up. I will definitely be adding both of them to my rotation! I can picture the salsa in particular once the grill is fired up this summer.
The salsa tastes better if it has a little time to sit in the fridge so the flavors can really blend and pop. I mixed up my salsa earlier this afternoon. It also made dinner prep quicker, as all I had to do was cook the salmon for a few minutes while the brown butter sauce was coming together.
Browned Butter & Lime Salmon
1.5-2 lbs. salmon, cut into fillets
arrowroot or tapioca starch (just enough to dust fish)
3 tsp. raw honey, divided
1-2 tbs. olive oil
zest & juice of 2 limes
4 tbs. butter
1 minced garlic clove
1/2 tsp. salt
1/2 tsp. pepper
Lightly dust both sides of salmon with starch and drizzle lightly with 2 tsp. of the honey.
Heat olive oil in a skillet over medium heat and add salmon; cook for 3-5 minutes a side or until done to your liking.
To make browned butter sauce, add butter to a small sauce pot over medium heat. When it melts stir a couple of times until it's starting to brown. Remove from heat and stir in remaining 1 tsp. honey, lime juice, garlic, salt & pepper.
To serve, plate salmon and pour sauce on top. Sprinkle with lime zest.
Raspberry & Cilantro Salsa
2 cups fresh raspberries
1/4 cup finely diced red onion
2 tbs. minced cilantro
1 tbs. minced jalapeño pepper
juice of 1/2 lime
1 tsp. salt
1 minced garlic clove
1/2 tsp. cumin
pinch of black pepper
1/2 tsp. stevia or palm sugar (or to taste)
Combine raspberries, onion, cilantro, jalapeño, lime juice, salt, garlic, cumin and black pepper in a bowl. Stir and macerate the raspberries to release their juices (but still leave them somewhat intact). Stir in stevia or palm sugar.
Cover and chill for at least an hour before serving.
Friday, April 18, 2014
We are back from our spring break jaunt. The fridge is stocked and I'm ready to get the ball rolling again! Forgive me for such a simple recipe, but it's Good Friday and the kids and I engaged in our annual egg-dying ritual this morning.
The "problem" is that I'm the only one in the house who likes and eats hard-boiled eggs. Since I have a dozen to work through I tend to get started right away with this easy and delicious salad.
You might be able to tell in the photo that my salad looks a wee bit dry; I was at the mercy of the avocados available at the store and they were all a little underripe. Ideally you want to get a somewhat soft avocado for this, so that it will mash up and blend easily with the egg.
I love the Dijon mustard to add a little extra creaminess and tang. If you're feeling crunchy you can include some chopped pickles or celery, and feel free to fiddle with the seasoning.
Paleo Avocado Egg Salad
2 hard-boiled eggs
1/2 ripe avocado
1 tbs. Dijon mustard
salt, pepper & garlic powder, to taste
Combine eggs and avocado in a bowl, mashing with a fork. Stir in mustard, mixing until well-blended. Season to taste.