the mountain man loves pumpkin, so when i saw this recipe for making pumpkin pancakes i knew they would be a hit. it took a few tries to figure out the right balance of ingredients and what temp to cook these on. too high, and they are totally charred, too low, and they are a soggy mess. we use coconut flour in our recipe, but know many people that opt to use almond flour, or just some mashed banana.
4 eggs, beaten
1/2 cup pumpkin puree
1-2 tbsp coconut flour
2 tbsp butter or coconut oil, melted
1 tsp pure vanilla extract
1 – 2 tbsp maple syrup
1/4 tsp baking soda
1 tsp pumpkin pie spice
1 teaspoon cinnamon
whisk the eggs, canned pumpkin, pure vanilla extract, butter or oil, and maple syrup together. sift the pumpkin pie spice, cinnamon, coconut flour, and baking soda into the wet ingredients. allow to sit for at least one minute. if mixture is too dense, add a tablespoon of water and mix.
heat skillet over medium heat. grease the skillet and spoon the batter to make pancakes of your desired size. when a few bubbles appear, flip the pancakes once to finish cooking.
(recipe adapted from practical paleo)
some weeks are so crazy in the mornings, i know i have to prep our breakfast during the weekend to ensure we eat every day before work. this crustless quiche recipe is super filling and reheats great in the toaster oven. i’ll admit, a little cheese in this would make it stellar, but it’s still pretty good without it. we added a 1/4 lb of crumbled cooked italian sausage just before tossing it in the oven. you could always add different veggies, or cheese if you allow dairy in your diet.
1 large zucchini, shredded or grated and strained
2 large carrots, shredded or grated
salt + pepper
12 eggs, beaten
1 tbsp butter or coconut oil
preheat the oven to 375˚ F.
strain the zucchini with a cheese cloth, then mix it with the carrots, salt + pepper, and eggs in a large bowl. grease a 9 inch x 13 inch baking dish with butter or oil, then pour the egg mixture into the pan. bake for 45 minutes or until the edges are brown. the quiche will deflate once it’s removed from the oven. leftovers can be frozen and later reheated in a toaster oven.
(recipe via practical paleo book)
this was my go-to breakfast before going paleo. i still make this all the time, just without the beans, and often without the cheese. now that i have it sans-beans, i often add a slice of turkey bacon on the side. keeps me full for hours!
ingredients are simple: 1 egg, 2 tablespoons pico de gallo, 1 tablespoon shredded skim-mozzarella, and a 1/4 avocado, diced. pre-heat broiler. poach the egg, then plate and sprinkle with cheese. place under the broiler for 1-2 minutes, till cheese melts. add salsa and avocado, a little hot sauce if you like some kick, and dig in!
some of you have asked what i do when i’m just cooking for myself. well, it’s really not that different than when i’m cooking for both the mountain man and i, however i tend not to use recipes as often and just wing it with whatever i have in the kitchen. case in point – any breakfast i make.
each morning i make two breakfasts, one for him, and one for me. we rarely want the same thing at the same time, and i need more variety than he does in my morning food routine. when i’m in a rush and need to get out the door, i fall back on a variation of a basic scramble my mom used to make when i was a kid.
it’s pretty easy – halve a handful of cherry tomatoes and cook them in a small cast iron pan on medium heat. while those are warming up, whisk one egg with a pinch of garlic salt and a pinch of italian seasoning in a small bowl. pour the egg mixture in with the tomatoes, gently folding with a silicone spatula for 4-5 min as the egg sets. if you have a toaster oven, set it to broil. once the eggs have cooked, sprinkle 1-2 tablespoons of your favorite cheese (omit to keep paleo), and place the pan in the toaster oven. broil for 2-3 min, till cheese has melted, and serve immediately. if you don’t have a toaster oven, turn the stove down to low, and let the cheese melt on your scramble on the stove-top. enjoy!
today the mountain man is teaching his first official yoga class, so i figured he could use his favorite breakfast to start his day off right. he’s a glutton for french toast, but doesn’t like how soggy it gets with large slices of bread. so we always make french toast bites – just the right size to keep each piece perfectly cooked and delicious.
you can use any kind of bread for this – gluten free toast works great without having to let it sit a day to harden. we top ours with strawberries, blackberries, and maple syrup, but any side will do. add a little powdered sugar to really make it something special. enjoy!
6 slices bread
2/3 cup milk
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
remove the crust, and cut the slices of bread into managable bites, but not too small as they’ll fall apart. in a large, shallow bowl, beat together the eggs, milk, spices, and vanilla.
heat a little oiled pan over medium-high heat. dunk each piece of bread in egg mixture, soaking both sides. place in a single layer on the pan, flipping once slightly crisped and golden brown. serve hot with desired sides and a sprinkle of powdered sugar on top.