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Sunday, August 24, 2014

Banana Chocolate Chip Pancakes


Here is another winning pancake option at our house.  Banana Chocolate Chip Pancakes from the inventive Elana.  I made these in my Vitamix and the batter was very creamy.  The pancakes had a very nice fluffy texture.  3/4 of the kiddos like them and my hubby loved these.  He rarely eats breakfast with us during the week, so he likes having things to reheat.  There were plenty leftover for him to eat them again for a couple days.  I made a double batch because it looks like it will not make very many.  We did have something else with our breakfast, but I'm thinking a single batch may be enough for 4 adults or 6-8 children. 

This plate full is less than 1 batch.
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School Morning Breakfast Ideas

School eating can be tricky.  Last year all the kiddos ate home packed lunches every day.  We cut way back on stomach aches and hunger.  This year they want to pack lunches every day again.  To be clear, I am not trying to be down on our district's lunches for the sake of complaining.  Most of the items are reheat items and we are very sensitive to food additives and preservatives.  Lunch always includes milk, which they all are sensitive to, and the alternative is a juice box.  The extra sugar from the juice in the middle of the day is not a daily habit we want to promote.  It is also difficult with all their orthodontic work and no time to brush teeth afterward.  My kiddos have also complained they do not get enough to eat or do not have time to eat what they want.

This year I'm going to make a special effort to sent them off to school with a good breakfast.  We sat down and discussed what breakfast items they all like and will happily eat (no being a short order cook when I'm pregnant and homeschooling a couple!)  We came up with 6 items that I plan to rotate through.  I think this will be enough variety we will not tire of them and then I may switch it up on the weekends.  Please send me any of your favorite breakfast recipes or any recipes you would like for me to do a test run of to renaeats@gmail.com.

Here's our line-up:
Paleo Waffles (These can be make the night before and put in the fridge or freezer)
Fried Eggs with Toast (Everyone can choose what their toast is made from according to their diet.  Organic whole wheat, paleo bread, GF bread, etc)
Paleo Crepes with Berries
Turkey & Zucchini Frittata
Chia Pudding and Applegate Farms Turkey Bacon
Pumpkin Pancakes

Here's to a successful first week of school for us and a year of learning, growth and making great childhood memories!





Peacha Pie

I made this tart/pie this weekend.  I did not take a picture as we had company.  It looked a lot like the picture on the recipe, except mine had more fruit.  Probably just a variation of peach size.  It is not overly sweet, but sweet enough.  It had good flavor.  I felt that the crust was a bit soggy.  Next time I may bake mine a little longer or cool the creamy layer more before spreading.  We ate the leftover with breakfast the next day, yum!

Tuesday, August 19, 2014

Turkey and Zucchini Frittata

Who could use more one dish meals?  Me!  With school starting, I've been thinking of filling, nutritious and fast breakfast ideas.  This morning, I came up with this.

Turkey and Zucchini Frittata
3 Tbsp butter, divided (I like Kerrygold)
1 lb ground turkey
1/4 cup chopped onion
1/2 tsp garlic salt
1/4 tsp oregano
1/4 tsp basil
1/8 tsp lemon pepper seasoning
dash cayenne pepper
1 zucchini, sliced in 1/4 inch slices
6 eggs
salt and pepper
6-8 fresh chives, chopped
hot sauce (not necessary, but highly recommended!)

Preheat oven to 350.  In an oven safe skillet, fry turkey and onion in 1 Tbsp butter.  Add garlic salt, oregano, basil, lemon pepper and cayenne.  Scramble eggs in a medium size bowl.  Season with salt & pepper.  Add cooked turkey to eggs and combine.  Add remaining 2 Tbsp of butter to skillet.  Cook zucchini in a single layer for a couple minutes on each side.  Spread egg and turkey mixture over the top of the zucchini and level with a spatula.  Sprinkle with fresh chives.  Bake for about 12 minutes until eggs are cooked.  Serve right side up or upside down.  Drizzle hot sauce on top & devour quickly.  :)

Right out of the oven.
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Served upside down.
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Don't forget the hot sauce!  Even my grade schoolers put it on theirs!

Wednesday, August 13, 2014

Paleo Empanada

These were so good!  These get the entire family stamp of approval!  Make these soon & plan on making plenty.  Here is the paleo empanada recipe.  I was concerned that this recipe would be too spicy for the kiddos, so I used 1 lb ground beef & 1/2 lb ground turkey.  It was not too spicy, in fact it could have used a bit more heat.  I doubled the "crust" part and still had some filling leftover.  I could have filled them a bit fuller.

I have not tried anything else from this website, but there are lots of yummy looking things.  If you want me to do a test run of a recipe, let me know!

We ate ours with guacamole, fresh tomatoes, fresh cilantro and lettuce. 
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Tuesday, August 12, 2014

Gluten Free Chicken Catcciatori

Today we went through the kiddo's wardrobes, made lists and attacked some back to school clothes shopping.  Why must every brand size clothes differently requiring that you try on every single item in every single size?  I know skinny jeans are suppose to be skinny, but must they be so skinny that your foot can't fit through the ankle?  Needless to say, we came home exhausted!  So while the kiddos sorted through the bags, cut off tags and put new thing in the wash or away, I worked on dinner.  This is not paleo since it is served over noodles, but it can be eaten alone.  It was quick & easy and the kiddos & hubby all liked it!

Gluten Free Chicken Catcciatori
1 1/2 lbs boneless, skinless chicken thighs cut in small strips
1 large sweet onion, chopped in large pieces
2 green peppers, chopped in large pieces
1/4 cup coconut flour
1/2 tsp salt
1/2 tsp garlic salt
1/4 tsp black pepper
1 jar marinara sauce (be sure to read the label as many brands add corn syrup or sugar)
 oil (I used avocado)
4 cups gluten free penne pasta (I used some from Costco that is a mix of brown rice, amaranth & quinoa)

Place a pot of waster on the stove and begin to boil.  Mix flour, salts and pepper in a gallon ziploc bag.  Add chicken & shake to coat.  Heat oil in a large skillet or wok.  Add chicken in a single layer.  Flip and cook on other size.  Once almost cooked through, add the peppers & onions.  Add pasta to boiling water and cook according to package directions.  Cook for a few minutes then add jar of marinara, cover with lid and simmer for about 10 minutes.  Drain pasta and serve with sauce.

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Monday, August 11, 2014

Simple Balsamic Vinaigrette

I had some organic romaine lettuce, a cucumber and a tomato from my garden that were begging to be made into a salad.  I dressed it in this:

Blend:
1/4 cup balsamic vinegar
10 drops stevia
2 tsp coconut sugar
3 cloves fresh garlic
1/2 tsp salt
1/2 tsp pepper

Once blended, gradually add:
3/4 cup olive oil

It made about 1 cup.
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