Breakfast Cookies

Ah, mornings.  How quickly you lose your appeal once I have to start getting up for school again.

I really shouldn’t complain.  My husband is up around 4:45 every morning for work since his commute is hellacious (welcome to the mid-atlantic…), and it was he who inspired me to make these little guys.

paleo breakfast cookies |tgipaleo.com

You see, my darling husband is kind of a manorexic child.  And I’m kind of an overbearing, secretly 80 year old housewife.  He’s one of these people who just…won’t eat if he feels like it’s easier to stay in bed an extra 5 minutes than to eat something.  And it drive me bonkers…mostly because he’ll bitch for days about how tired he feels and wonder if he’s sick.  No, dear, you’re just starving to death.  I imagine mothers of teenagers feel the same.

If a cookie is too much work to grab first thing in the morning, then I suppose you’re beyond help…

Breakfast Cookies
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Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 c coconut flour
  • 4 eggs
  • ¼ c almond meal
  • 2 mashed bananas
  • ¼ c coconut
  • ½ c coconut oil
  • ½ t baking soda
  • 1 t vanilla
  • 1 t cinnamon
  • ¼ t nutmeg
  • ¼ t salt
  • ¼ c raisins
  • ¼ c pepitas
Instructions
  1. Mix together the coconut flour, eggs, baking soda, bananas, coconut, almond meal, coconut oil, vanilla, salt, cinnamon, and nutmeg.
  2. Stir in the raisins and pepitas.
  3. Form little balls of cookies dough and press down onto a prepared cookie sheet so you have flat rounds of your desired size.
  4. Bake at 350 degrees for 12-15 mins, until the cookies are slightly browned.

 

Peanut Butter and Jelly Muffins

…without peanut butter.  Obviously.  Fair warning: I think these are great when made with sunflower seed butter, but they’ll be green.  No joke.  Chemistry wins again.  So I just used chunky almond butter.

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I used my Roasted Strawberry Jam in these but any Paleo-friendly (or not…I won’t tell) jelly or jam is fine!

5.0 from 3 reviews

Peanut Butter and Jelly Muffins
Author: 
Prep time: 
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Serves: 12
 
Ingredients
  • ½ c coconut flour
  • 6 eggs
  • ½ c applesauce
  • ½ c almond butter (or any nut butter…or coconut butter for nut free)
  • 1 t baking soda
  • 1 t vanilla
  • pinch salt
  • About ½ c or so of jelly or jam
Instructions
  1. Combine all your dry ingredients.
  2. Beat the eggs with the cashew butter and vanilla. Stir in the applesauce.
  3. Add the dry ingredients to the wet and stir to combine.
  4. Spoon into your lined cupcake tins to about ½ full.
  5. use a spoon to make a little well in the batter and place a teaspoon or two of jelly inside. Top with a little more batter, ensuring that no jelly peeks out.
  6. Bake at 350 degrees for 30-35 minutes, until the muffins are lightly browned on top.
  7. Makes 1 dozen muffins.

 

Pumpkin Pie Granola

I’ve been on a cereal kick lately.  I dunno…I think it’s because I read the article on LBEB criticizing “clean” eating and the constant references to Cinnamon Toast Crunch were getting to me.

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My latest concoction is granola, fried apples, and almond milk.  Fall in a bowl.  I love Fall.  Find me a place where it’s Fall year-round and I’ll never, ever leave.

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So…you don’t like eating granola like cereal?  How bout…on baked apples…on ice cream (or banana froyo!)…on pancakes or french toast…as a topping for banana bread…instead of bread crumbs in stuffing (no, really!)…

Adapted from this recipe.

5.0 from 1 reviews

Pumpkin Pie Granola
Prep time: 
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Serves: 8
 
Ingredients
  • ½ cup sliced almonds
  • ½ cup pumpkin seeds
  • ½ cup pecans, chopped
  • ½ c raisins
  • ½ c dried cranberries (or any other dried fruit you’d like!)
  • ⅔ cup pumpkin puree
  • ⅓ cup coconut oil, melted
  • ½ cup unsweetened shredded coconut
  • ¼ cup maple syrup (optional if on 21DSD)
  • 1 teaspoon vanilla extract
  • 2 tablespoons pumpkin pie spice
  • pinch salt
Instructions
  1. Mix everything together in a big bowl.
  2. Spread on a parchment lined baking sheet.
  3. Bake for 20 minutes at 325. Remove from the oven and stir everything around a bit.
  4. Return to the oven for 20 more minutes.
  5. Remove from the oven and let cool completely.

 

The. Best. Protein. Pancakes. EVER.

I eat a lot of pancakes.  Like….a whooooollllleeeee heck of a lot.  And I’m always searching for that something special, and for the longest time, I thought I had it. Yeah, well…I guess you could say I left my old flame for a younger, fresher, fluffier batch.

I owe 99.99999% of the credit for this recipe to Rose–a hell of a lady who happens to be training for another figure competition this fall.  I mean, I did make a few changes that may or may not have been unintentional.  Whatevs.

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Even though I’ve hung up my heels (for now…) to focus on school, I like to live vicariously through her.  She’s got some great recipes (try the taco salad…NOW) and workouts that make me want to cry.  You know, the good kind of crying that we gym sadists live for.

Anyhoo, these pancakes make a great, filling breakfast and seriously taste like birthday cake.  Lovelovelove them.

**You can use any kind of protein you want (I prefer whey), but just add another 1/4 cup of almond or coconut milk if you use casein or rice protein or any kind that tends to get super thick.

4.3 from 10 reviews

Super Fluffy Coconut Vanilla Protein Pancakes
Author: 
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Serves: 1
 
Ingredients
  • 3 T coconut flour
  • ¼ t baking powder
  • 1 scoop vanilla protein (whey, casein, pea, rice, whatever…see note)**
  • 3 eggs
  • ¼-1/3 c almond or coconut milk
Instructions
  1. Whisk all the ingredients together until no lumps remain.
  2. Heat a skillet or griddle to medium heat and add some coconut oil
  3. Drop the batter by ⅓-cup fulls onto the skillet.
  4. Cook for about 2-ish mins per side, until golden, then flip.
  5. Bon apetit!

 

Pumpkin Struesel French Toast

Know what would be awesome?  If I could be a size 0 and wear whatever I wanted and look amazing.  I whine about this a lot and my husband hates it.  Then at some point it dawns on me that I have an almost sociopathic fetish for food and I’m all like, “Oh, wait…if I have to eat like a movie star I’ll go fracking insane.”  Which I will.  Just ask my husband.

I’m much happier with a bellyfull of pumpkin and maple syrup.

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I mean, isn’t breakfast the most important meal of the day?  Or something?

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No?  It’s OK.  This makes and great lunch/dinner/snack/pre-WO/post-WO/midnight/3 am/happy hour/whenever kinda deal.

Note: the recipe for my Pumpkin Struesel Bread can be found HERE.

Pumpkin Struesel French Toast
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Serves: 4
 
Ingredients
  • 1 loaf of my pumpkin stuesel bread, sliced
  • 1 c coconut milk
  • 3 eggs
  • pinch salt
  • 1 t vanilla
  • coconut oil for frying
Instructions
  1. Preheat the oven to 375 degrees.
  2. Whisk together the coconut milk, eggs, salt, and vanilla.
  3. Heat the coconut oil in a skillet over medium heat.
  4. Dip the slices of bread into the egg mixture and allow to soak for a minute or so.
  5. Fry the slices, 2 at a time, for 2-3 minutes per side or until golden brown.
  6. Remove to a baking pan and place in the oven for 5 minutes.
  7. Serve with maple syrup and pastured butter.

 

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Crunchy Pumpkin Struesel Bread

I went for a jog the other day.  I pronounce it “YOG”.  Mostly because Anchorman has, indeed, had that kind of influence on my life and vocabulary.  But also because I sincerely despise jogging…or running, whatever you wanna call it…and I refuse to talk about it with any kind of respect.  Today my calves are still screaming at me and I have a bazillion blisters on my feet because, well, it’s been that long.  Last time I act on impulse when it comes to exercise.  Oh, the weather is SOOO nice today?  Let’s go for a JOG, eh?  Oh.  HELL  NO.

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You know what IS appropriate for fall weather?  Um, pumpkin things.  Preferably baked pumpkin things…although I have this weird obsession with the memory of this pumpkin ravioli I used to order at Bacchus in New Paltz, NY after a long day of climbing.  They also had like, a million kinds of beer from pretty much every country and if you drank one from every country you got a free T-shirt.  PS, I also love(-ed) pumpkin beer.  I will seriously make myself your slave for life if you can tell me where to find gluten free pumpkin beer.

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I dream about this pumpkin bread.  You’ll dream about it, too, you just wait and see.  I even made French toast with it.  Praise me.

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5.0 from 1 reviews

Crunchy Pumpkin Struesel Bread
Author: 
Prep time: 
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Total time: 
Serves: 12
 
Ingredients
  • ½ c coconut flour
  • ½ t salt
  • ½ t baking soda
  • ½ t baking powder
  • 5 eggs
  • 2 egg whites
  • ½ c cashew butter
  • ½ c pumpkin
  • ½ t vanilla
  • 2 t pumpkin pie spice
  • ½ t cinnamon
  • 1 T lemon zest
  • ⅓ c dark maple syrup
  • ⅓ c chopped pecans
  • Struesel:
  • 1 c chopped pecans
  • ½ c shredded coconut
  • 1 t pumpkin pie spice
  • 1 t cinnamon
  • 1 T coconut oil, melted
  • 2 T maple syrup
Instructions
  1. Combine all your dry ingredients.
  2. Beat the eggs and egg whites with the cashew butter, pumpkin, maple syrup, lemon zest, and vanilla.
  3. Add the dry ingredients to the wet and stir to combine.
  4. Beat with an electric mixer on HIGH for 2 minutes (this step is key to a good, fluffy texture).
  5. Fold in the pecans.
  6. Pour batter into a lined loaf pan.
  7. Combine 1 c chopped pecans, ½ c coconut, 1 t pumpkin pie spice, 1 t cinnamon, 1 T coconut oil, and 2 T maple syrup.
  8. Top the batter with the struesel mixture
  9. Bake at 350 degrees for 50-60 minutes, until the bread is lightly browned and passes the toothpick test.

 

Blueberries N’ (Dairy Free) Cream Pancakes

I kind of feel like I live alternately between military and civilian.  Mostly because so few of my civilian friends are married, engaged, or even thinking about getting hitched and all my military friends are over here like, “Bitch please…I got married 5 years ago.”  Yeah, that was me married at 23.  My civilian counterparts are ALMOST done judging me.  Oh, except now my military friends are all popping out their SECOND babies.  That’s kinda where they left me behind…not only am I not in any way to produce offspring (I’m told it hurts), but the best possible birth control is a good friend with a toddler.  Seriously.

Which brings be to my PSA of the week…guys, if you ARE having babies, that’s totally cool.  Really.  You’re better people than me.  But for the love of Christmas can we stop taking creepy infant and pregnancy photos?  Here’s a rule of thumb…if you can’t re-create a photo with your adult child without it being normal or at least cute…please, please don’t do it.  Or at least don’t put it out there on social media for the world to see.  Like balancing your naked baby where your bump used to be…or laying around naked with your naked baby…or tattooing a picture of your naked baby on your bump and taking a picture of yourself with an Abercrombie-like expression.  (Yes, I have seen all of those.)  Actually, can we just stop taking naked pictures of ourselves and posting them online?  Nobody needs to see that.  There are special websites for that, and last I checked, Facebook wasn’t one of them (although some of the ads I’m getting have been making me wonder…).

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So less naked people.  More pancakes.

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Yes.  Peace, love, and pancakes.

4.0 from 1 reviews

Blueberries N’ Cream Pancakes
Prep time: 
Cook time: 
Total time: 
Serves: 2-3
 
Ingredients
  • 3 Green Bananas
  • 2 T Coconut Manna (coconut oil works well too)
  • 2 Eggs
  • 2 Egg Whites
  • ½ t Almond Extract
  • ½ t Cinnamon
  • 1 pt. Blueberries
  • ¼ c Water
  • 2 c raw cashews, soaked for 3-4 hours
  • ½ c coconut milk
  • Juice of 1 lemon
  • 1 T coconut oil
  • 1 t vanilla
Instructions
  1. Pancakes:
  2. In a food processor or blender, puree bananas, coconut manna, eggs, egg whites, almond extract, and cinnamon.
  3. Pour onto a skillet over medium heat.
  4. Cook for about 1-2 mins per side, then flip.
  5. Blueberry Topping:
  6. In a microwave safe dish, mix the blueberries in the water.
  7. Nuke for 1 minute at a time for about 3 or 4 minutes, until blueberries are juicy and soft.
  8. For the cashew cream,
  9. Soak the cashews in water for at least 2 hours, then drain off the water.
  10. Pulse the soaked cashews in a food processor until you have a fine meal.
  11. Add the coconut milk, lemon juice, vanilla, maple syrup and coconut oil.
  12. Run the food processor until you have a creamy consistency like cream cheese.
  13. Top pancakes with blueberry topping and cashew cream!

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Carrot Cake Pancakes w/ (Dairy Free!) Cream Cheese Frosting

Applying to medical school is hard.  Like, really hard you guys.  The AMCAS has this whole 15 Things section where you have to come up with 15 experiences in your life that have influenced who you are and then you have to write about them.  Um…I can think of a lot of things in the last decade that I WOULDN’T put on an application.  Pretty sure my early twenties were nothing but a drunken blur and my late twenties have thus far involved a lot of chocolate, Netflix, and an ever expanding collection of yoga pants for a “fuller” figure (read: way fatter butt) I can attribute to not living off of instant oatmeal, beer, and cigarettes.  I guess I shouldn’t understate the role that Pinterest has come to play in my life, either.

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On that note, instead of studying for my Orgo test tomorrow I made pancakes.  Sweet, sweeeeeeeeeeeeet pancakes…I’ve done a version of these before and I made them for almost 6 straight weeks before I decided I wasn’t going to cook with nuts anymore.  It’s a damned shame because carrot cake–and all carrot cake derivatives–are my favorite things ever.  EVER.  I’ve been meaning to re-work a recipe ever since I tried the carrot cake pancakes at Ellyngton’s in Denver…if you’re ever in the area, it’s totally worth it.  No, MORE than worth it.  OMG.  What made those so different was that lemony cream cheese frosting, which I’d NEVER seen before, not even on the carrot cake pancakes at First Watch.  I seriously still have dreams about them.  Is that creepy?

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Anyhoo…throw on your best yoga pants, put on some 30 Rock re-runs and have yourself some carrotty pancakey goodness.

Carrot Cake Pancakes w/ Cream Cheese Frosting (Dairy Free!)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
  • 2 c raw cashews
  • ½ c coconut milk
  • Juice of 1 lemon
  • 1 T coconut oil
  • 1 t vanilla
  • 2 T maple syrup
  • ½ c coconut flour
  • ½ c tapioca starch
  • ½ t baking soda
  • ½ t baking powder
  • pinch salt
  • 3 eggs
  • ⅓ c maple syrup
  • 1 c coconut milk (full fat is best)
  • ½ t vanilla
  • 1 T lemon juice
  • 1 t cinnamon
  • ¼ t nutmeg
  • ¼ t ginger
  • 2 large carrots, grated
  • ⅓ c raisins
  • ⅓ c chopped pecans
Instructions
  1. For the frosting:
  2. Soak the cashews in water for at least 2 hours, then drain off the water.
  3. Pulse the soaked cashews in a food processor until you have a fine meal.
  4. Add the coconut milk, lemon juice, vanilla, maple syrup and coconut oil.
  5. Run the food processor until you have a creamy consistency like cream cheese.
  6. For the pancakes:
  7. Combine all remaining ingredients with a whisk until you have a smooth batter.
  8. Heat some coconut oil in a skillet over medium heat.
  9. Drop ¼ – ⅓ cup fulls of batter onto the skillet and cook on both sides until browned, about 1-2 minutes per side worked for me.

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How I Do Avocado Toast

I spent like 2 minutes typing and re-typing the title to this post.  Not because I didn’t know what to call it, but because I kept writing “TAOST.”  Smart.  Real smart.

So, I thought I was the last person ever to get on the Avocado Toast Bandwagon because, you know, toast isn’t exactly my thing anymore.  Apparently I was wrong…my sweet husband thought guacamole on bread sounded awful.  Whatever.  Don’t listen.  I’m telling you that the act of smashing an avocado and putting it on toast is freaking awesome even if a little vexing…why did this take so long to become a thing?  WHY??

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Try this with bacon and eggs, goat cheese (YES), or even sliced fruit (this avocado and grapefruit combo is stunningly addictive)…or whatever.  There’s a lot that goes well with creamy mashed avocado and so little that doesn’t.

My little coconut flour pancake concoction is good for soooooooo much more than boring old pancakes.

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How I Do Avocado Toast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
Ingredients
  • 2 eggs
  • 2 T coconut flour
  • 2 T coconut or almond milk
  • ½ avocado
  • pinch salt
  • pinch pepper
Instructions
  1. Whisk together the eggs, coconut flour, and coconut milk until no lumps remain.
  2. Pour all of the batter onto a greased skillet and cook for 3 mins on each side over medium heat. These pancakes can be made in advance and toasted, too!
  3. While pancake/toast is cooking, mash the avocado with the salt and pepper.
  4. Spread the avocado over the finished pancake.
  5. Garnish as desired.

 

Pesto, Sweet Potato, and Sausage Hash

Score one for three…THREE…ingredient recipes.  Especially ones where you just toss and bake.

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Well…not counting the pesto, but that’s super easy and I made a HUGE batch a little while ago after my awesome mother gave me a giant bouquet of fresh basil.  I miss living in the country sometimes…we always had an awesome vegetable and herb garden but somehow with all the kids out of the house, Mom is pretty much running a farm these days.  Having me living close by gives her a convenient way to pawn off the surplus, and I’m not complaining one bit!

Pesto, Sweet Potato, and Sausage Hash
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb Chicken Sausage Links, sliced
  • 4 Medium Sweet Potatoes, cubed
  • Pesto:
  • 2 c Fresh Basil
  • ⅓ c Pine Nuts
  • 3 Cloves Fresh Garlic
  • ½ t Sea Salt
  • ¾ c Olive Oil (can be more or less to achieve desired thickness)
Instructions
  1. Combine the sausage and sweet potatoes in a large mixing bowl and set aside.
  2. In a food processor, pulse the basil, pine nuts, garlic, and salt until fine.
  3. Add the olive oil a little at a time (if you’ve got a food processor with one of those openings in the top, drizzle it in while the power is on as you would for mayonnaise) and pulse until you have reached your desired consistency.
  4. Add the pesto to the sausage and sweet potatoes and mix well.
  5. Transfer to a roasting pan.
  6. Bake at 350 degrees for 45-50 minutes, until the sweet potatoes are a little brown and the dish is super-fragrant.
  7. Enjoy!