Paleo Pancake ( Gluten free, soy free and dairy free)

Hm... what is breakfast without pancakes ! One of the challenges on Paleo diet is to create versions of "sinful" food that is Paleo friendly. As what my friend Erik said... "they don't come out close and the taste is even worse"

We have been using a Paleo pancake recipe on Nourishing Day blog (<= Click) and really love it. We had made it a few times and it always turn out good. I made it again yesterday and it must be decent good as the BF did ask for second helping.

This is a easy recipe for weekday breakfast. And Yes.. I whipped up the whole breakfast in less than 30 minutes 


Ingredients
4 eggs, room temperature
1 cup milk (raw cow’s or coconut both work)
2 teaspoons vanilla extract
1 tablespoon honey or a pinch of stevia
1/2 cup coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt coconut oil or butter for frying

Directions
1. Preheat griddle over medium-low heat.
2. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
3.  In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
4. Grease pan with butter or coconut oil.
5. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown.
6. Flip and cook an additional 2-3 minutes. Serve hot with butter, coconut oil, honey, syrup, or fruit.

Enjoy
~bel~

Quick Paleo Bread

A great change from the usual eggs and bacon breakfast !

Woke up this morning and decided to google for some easy bread recipe for breakfast. Found a few version of mircowave bread. I am not a fan of mircowave bread so I decided to make my own bread in toaster oven.
 
This is a very easy 15 minutes recipe :

Ingredients:
1/4 cup flax seed
1/4 cup almond four
1/4 teaspoon baking soda
2 eggs
one tablespoon  of honey ( more or less to suit your own taste bud)

Direction:
1. Mix all the ingredients together. Stir well to make sure that the baking soda is well combined to prevent an after taste

2. Pour into a ceramic bowl or small baking dish that is deep as the bread will rise.

3. Bake in oven at 350F for 15 minutes or till center is set. ( I use toaster oven)
( Or mirowave for 2 minutes on high)

Variation notes: Add one small mashed banana for a quick banana bread.

~bel~

Shakshuka

I saw this recipe on the Paleo Diet Lifestyle last month and could not resist sending the recipe to the BF.  I almost forgot about it till this morning when the BF decided to make it !!!! We ran out of pepper and basil at home and the boy insisted on going to the store to get them so he can make this dish.

Definitely worth the trip to the store.. this is so so delicious.

Ingredients:
1 tbsp Paleo cooking fat;
1/2 onion, chopped;
1 clove garlic, minced;
1 red bell pepper, seeded and chopped;
 4 cups tomatoes, diced;
2 tbsp tomato paste;
1 tsp chilli powder;
1 tsp paprika;
A pinch cayenne pepper;
Sea salt and freshly cracked black pepper to taste;
5 or 6 large eggs; 1/2 tbsp fresh parsley, finely chopped;

Direction
1. Place a large skillet over a medium heat and add the cooking fat to allow it to melt and grease the surface of the pan.
2. Add the onions and sauté for two minutes. Mix in the garlic and continue to cook until the onions become tender and slightly golden in colour.
3. Add the chopped bell pepper to the skillet and mix well. Sauté for at least 5 minutes, just until the pepper is tender. Once the peppers have cooked, add the chopped tomatoes and tomato paste to the skillet, followed by the chilli powder, paprika and cayenne pepper.
4. Give the mixture a taste and add any additional spices, as well as the salt and pepper to your liking.
5. Allow the mixture to simmer. At this point, you may have to lower the heat to prevent the mixture from boiling. Now crack the eggs into the skillet on top of the tomato mixture. Make sure they are spaced evenly. I placed one in the middle and then surrounded it with the rest of the eggs.
6. Cover the skillet and cook for anywhere between 10 to 15 minutes. You will know when the dish is ready as the eggs will be white and no clear liquids will run. Once the eggs have cooked through, garnish with the fresh parsley and serve it up.

~bel~

Paleo day 1 : Breakfast- Chirozo Scrambled Egg

Officially Day 1 of Paleo Challenge. The BF and I woke up early for the morning pump class. I was tired and really did not want to go. But the BF has promised to make breakfast... so I just need to move my butt and do some weights before breakfast. This Chirozo Scrambled Eggs made my day !

The BF chose this recipe from Paleo Plan. 

This is the first time we use coconut oil for cooking. I really loved it. We used extra virgin coconut oil... it give the scrambled eggs a slight coconut taste... its really good

Ingredients:
1 Tbs coconut oil
 1/2 yellow onion, diced ( We omitted this as we ran out of onion)
1/4 lb chorizo, sliced (with no filler ingredients)
4 eggs dash of sea salt
1/4 tsp freshly ground black pepper hot pepper sauce

Instructions
1. Over medium-high heat, sauté the onions and chorizo in coconut oil until the chorizo gets crispy around the edges and the onion turns slightly translucent.
2. Meanwhile, beat the eggs in a small bowl and add sea salt and black pepper. Pour the eggs into the pan with the crispy chorizo and translucent onions. Scramble the eggs softly until cooked. Top with hot sauce.