Leftover mashed poatato pan cakes

Here’s a quick post, just a little idea for what to do with that leftover mashed potatoes from last night…potato pan cakes!!!

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1/2-3/4 cup mashed potatoes, or carrots or both, could used sweet potato mash…whatever’s leftover…

1 egg

1 TBSP tapioca or arrowroot starch

1 TBSP almond meal

1-2 green onions, sliced

Mix all of it up and fry in a pan with coconut oil until brown on each side. I scooped about 1/4cup of mix for 1 little cake. I got 4 total. They were gone in 5 minutes…

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Ketchup is optional but recommended…!

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Easiest Roast Chicken in the WORLD!!!

There is absolutely nothing better than roast chicken, in my opinion. First of all, it’s the easiest thing to make. Second, it tastes amazing, and third…it’s sooooooooo comforting!! It’s pretty hard to mess it up. I mean really, can you turn on the oven? Yes…Rinse the chicken under cold water and pat it dry? yes….Then all you need to do is put it on a baking tray over celery sticks, or a rack, but with celery sticks it’s one less thing to wash after… Sprinkle salt, pepper and your choice of spices all over and under it…that’s it! Easy, right? Now put it in a 400F oven for 10 minutes, then turn down that oven to 350 and let it cook for 45 minutes to one hour. The temperature should reach 165 on a meat thermometer. Let it rest for 15-20 minutes under a foil “tent”. Then carve it, or tear it apart, it’s up to you (this is when the wings disappear right away over here…and most of the skin).

Before:

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After:

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You’ll hear a lot of people rubbing the bird with oil, or butter, or brining it…I don’t bother with that. If the chicken is good quality, aka. free range happy chicken, the meat will be good by itself. As far as oil or butter…I find it makes the skin too moist. By leaving it dry you’ll get nice crispy irresistible skin. Guaranteed. I also don’t tie it. No need, I find it cooks more evenly when it’s untied. And so does Jamie Oliver… ;)

I LOVE ROAST CHICKEN!!!!!

p.s. Sorry for not taking too many pictures…This bird got ripped apart in no time! Here’s how easy it should be to take out the drumsticks:

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Chronicles of a hungry girl, entry 4.

Aaaand it’s another early day…6am I was up. Well, awake. Got out of bed at 7:30. What’s up with that right? I was at a swim meet again yesterday, raced only 2 events though. It was a long course meet. 50m pool. It’s loooong.

But anyway, I got home at noon yesterday so I’m not too tired and sore like I usually am after a meet.

So, this morning I was up early, had some juice and did my 20-minute yoga routine and had this:

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French “toast” made with my banana bread. I had enough only for 2 slices so I used one egg and a few tablespoons of almond milk, whisk together with nutmeg. I poked a few holes in the slices so the egg would get right in there, let it soak for about 5-6 minutes. Cooked in a pan over medium heat, in a bit of coconut oil until it got nice and brown and crispy on both sides. That with sliced banana and maple syrup all over. Yum.  Oh and whatever was left over of the egg I cooked that too. But it was not pretty enough to make the picture…Then I had some tea and did laundry. Yeah, that’s boring.

While I was waiting for my clothes to dry I made a small batch of sunflower seed butter. First time ever doing that. I usually don’t bother and just buy the jar, but….that kinda adds up. 1Kg bag of raw sunflower seeds for $4 v/s a 250ml jar of sun butter for 5-6$…it’s a no brainer. So I put 1 cup of seeds on a tray with parchment paper, and roasted those beauties for about 6-7 minutes in a 325 oven. I have to admit here I burned the first batch. Oups…

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I love those little things! There are so great as a snack, or in cookies, granola, oatmeal, salads, stir fry’s…they pretty go with anything.

Ok so after that I threw them in the food processor and buzzed it until it started to clump. It clumped, but not as much as I wanted to so I added 2 TBSP of avocado oil. Just to help it out a little…It tastes really good, still a bit chunky because the food processor I’m using is not all that great, but it tastes great and it’s homemade. 1 cup of raw seeds gave me just over 1/2 cup of butter.

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I know it doesn’t really look that appealing, the color is kinda bleh, but you get the idea…It’s sunflower seed butter. Yum.

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For lunch I last night’s leftovers, pork tenderloin and mashed potatoes. I chopped an onion and a bit of red pepper and sautéed it until soft. Then I added the cubed pork, mix it up until it got slightly brown, (but not too much…) then I put it a small casserole dish and slathered the mash on top. It’s actually potatoes and carrots, BFF’s 4ever. Then I warmed it up in the oven at 400 and on broil for a bit, 3-4 minutes I think…

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Leftovers rock.

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In the afternoon I went out for a bit to buy cat food…Hey, I gotta feed my little beast too, right? I also got some tomatoes and a giant container of coffee.

Then when I got home I made coffee. And I baked stuff. Cookies and brownies. Sorry no pictures…Those I made for work…my baking project…:) Also I hung up some Christmas lights around the kitchen ceiling, watched a little bit of football, you know, the usual sunday stuff…

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Dinner:

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Veal chop with green salad and tomato slices. Easy peasy, and yummy! Tender milk fed veal, pan-seared with salt, pepper and oregano. There isn’t much more to say about that. So simple. Then my usual green salad, I used tarragon vinegar with olive oil. That was a good dinner! Sometimes it’s the simplest easiest food that taste the best. Veal chop is good stuff.

That’s pretty much it for today. I’m pretty full I don’t think I’m gonna have anything else tonight. There’s more football on the tube, Manning v/s Brady. That’s also good stuff.

‘Til next time!

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Nutty Chocolate Chip Cookies, gluten-free and dairy-free!

What would life be without cookies…Really I mean, it’s a sweet cute little treat, one or two bites, and they are the BEST dunking tool, like, EVER! Ok so are donuts, but I was never a huge fan of those. Chocolate chip cookies is where it’s at!

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Really, how delish, right?!

So I made a first batch of these last week, kinda like a blueprint, to start with. Today I made a few changes to the “original” and they are AWESOME! Not too sweet but the nut flavors come out really nicely, and they are very soft on the inside, with a light crunch on the outside. So grab a glass of your favorite milk and get ready to DUNK!!

Ingredients:

1/4 cup RAW macadamia nut butter

1/4 lightly packed dark brown sugar

1 egg

1/2tsp pure vanilla extract

3/4 cup ground almonds

1/4 cup ground hazelnuts

2 TBSP coconut flour

1/4tsp baking soda

pinch of salt

1/4 cup chopped hazelnuts

1/4 dark chocolate chips

*you can forget the hazelnuts and put only chocolate chips if you’d like…these add-ons are up to you!

First pre-heat the oven at 350, and line a cookie sheet with parchment paper.

With a hand mixer cream the nut butter, egg, sugar and vanilla until smooth.

Sift in the coconut flour.

Add the almond and hazelnut meals and the baking soda and salt.

Mix with a spoon.

Fold in the chopped nuts and chocolate chips.

Drop TBSP fulls on the cookie sheet and flatten them with your hand or an oiled spatula.

By the way, THIS DOUGH IS STICKY!!! Just saying….

*Here I made them a bit bigger than 1TSBP’s…The one scoop I have is twice that amount, so I got BIG cookies…I guess that’s good too…I ended up with 10 cookies.

Bake for 8-10 minutes, until the edges are lightly brown.

Cool on the tray for 2 minutes and transfer to a wire rack.

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Eat.

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Banana-Walnut Loaf, grain-free and dairy-free.

This is my new banana loaf. I’ve been having fun tweaking this recipe for the last 2 weeks or so… I always made it in smaller pan but today I felt pretty confident about all the quantities so I doubled the recipe and made it into a big loaf. Well, it’s not THAT big, 8×4, but It’s enough to freeze half and have my “bready” item for the week! And it turned out great! It’s moist but not too wet like most recipes made with only coconut flour, thanks to the tapioca starch. These two are the best combo I found in grain-free baking. Also it’s very low in sugar, I used organic dark brown sugar, but very little because I find the banana gives it enough sweetness. BUT, because of that, once it’s cooled off completely it’s better to keep it in the fridge so it doesn’t spoil! All those precious ingredients in there it’d be a shame to waste it!

So without too much blablabla, (I’ve had a rough week-end, I can’t stare at this screen for too long…but I wanted to share something with you all) I give you my banana-walnut loaf:

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2 mashed bananas

4 eggs

2 TBSP brown sugar

1/2tsp vanilla

1/4 cup coconut flour

1/4 cup tapioca starch

1/2tsp baking soda

1/2tsp baking powder

pinch salt

1/2 chopped walnuts, keep 2 tbsp. aside for topping!

Pre-heat the oven at 350, grease a 8×4 loaf pan with coconut oil and line the bottom with parchment paper.

Mix the bananas, eggs, sugar and vanilla in a bowl until nice and frothy.

Sift in the dry ingredients.

Mix well until you start to feel the batter slightly thick. Coconut flour is very thirsty, give it a minute or two…

Fold in the nuts.

Pour in the pan and sprinkle the rest of the nuts on top.

Bake for 35-40 minutes, until a toothpick come out clean!

Cool in the pan for 10 minutes, unmold and cool on a wire rack.

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Restraint is a tough tough thing to practice…

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Chronicles of a hungry girl, entry 3.

I slept in today…well, if you call 7am sleeping in…BUT, I went to bed at 9 o’clock last night, so that’s a solid 10 hours of sleep!! I was so exhausted, I was at a swim meet yesterday, raced 5 events, including an 800m freestyle, so when I got home, it was about 3pm?? I put on my sweats, ate a whole bunch of leftovers, sat on the couch, watched college football, ate some more, and at 9pm I passed out. But it was a good day, a good meet with 2 personal bests and 3 “normal” times. Today I woke up a bit sore, I did a 20-minute yoga routine to wake up my senses and adjust my spine, then had a solid almost-all-protein breakfast.

I started with some freshly squeezed OJ, then had this:

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2 over-easy eggs, 2 slices of zucchini loaf (made with almond flour) lightly toasted in the toaster-oven, with a macadamia butter and honey spread and apple slices. Then I had a cup of coffee with maple syrup.

By the way, sorry if the light here is kinda lame, it’s so gray and rainy outside I had to leave the neon light on and it’s not that great for pictures…Also, since I started this blog I’m realizing I may need to buy new dishes…

Now I’m waiting for my mother to come over and we’ll go shopping!! YAY! I love shopping for food or anything food-related. Clothes and shoes not so much but let me loose in a food market I can do serious damage…See ya later!!

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I ended up having lunch before heading out to the market, which is a good thing…I made a quick butternut squash soup. I used only the top of the squash, kept the bottom part for roasting some other time this week…So I peeled the squash, cut it into chunks, threw in a diced onion, two cloves of garlic and a branch of celery. Covered it all with chicken stock, simmered until soft and buzzed it with the hand blender. I added some almond milk, salt, pepper and my special spice mix for squash soups…

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So I had a bowl of that with some rice crackers.

Then I went shopping.

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I must apologize here I didn’t take any pictures of “the loot”. But I got a whole bunch of good stuff: sliced almonds, sunflower seeds, dates, raisins, big bottle of vanilla extract, pork tenderloins and ground beef from my favorite butcher, a 4-pack of pure maple syrup and a flat of eggs. 30 eggs. It’s a lot of eggs. But I’m working on a baking project and I need eggs. And I like to eat them so…buying them in bulk like this is saving me A LOT of money!!

Then I started making dinner…it’s simmering right now…you’ll see…Then I had a small bowl of granola. This was actually an accident…On Friday I wanted to make granola bars to bring to the swim meet but I guess I didn’t grease the pan good enough it all stuck at the bottom. So no bars. Just chunks. So I put it all on a cookie sheet, added nuts and dried fruits and put in the oven until it got all toasty, and there’s my cereal for the week. It tastes like Harvest Crunch cereal.

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This picture looks a bit sloppy I’m sorry, I thought about taking it only when I was almost done eating it…this is real stuff here, nothing is staged!! :) After that I mixed a chia pudding for tomorrow’s breakfast, recipe came from somewhere online,…so many food blogs out there I forget…It has one blended banana (blended, not mashed. we don’t want any chunks), add 1/4 cup +1 TBSP almond milk, 1 TBSP sunflower seed butter, 1 TBSP honey and mix, pour into a mason jar and add 2 1/2 TBSP chia seeds. Shake then chill, until it’s all “pudding-y”. Easy, eh? And it’s an awesome breakfast packed with nutrients!!  Ok that’s it for this afternoon, see you at dinner!

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For dinner I made beef stew. It’s one of my favorite week-end meals, it takes a long time to simmer but it’s so comforting and warm, and you can change the flavor every time. I like the “traditional” beef bourguignon with red wine and pearl onions, or sometimes I’ll make it with curry spices, or Mexican chili-like flavors…But this one here it’s all Italian. I had a tomato about to die on the counter that’s what inspired it. Stews are so easy to make. All you need is a vegetable base, onion-carrot-celery, garlic, then beef cubes and spices. Oh and a liquid, obviously…Sautee the veggies first, just to get them pre-cooked. Remove from the pot and keep them on a plate, then in that same pot brown the beef cubes. Return the veggies in, with salt, pepper, and add some liquid. Here I put tomato puree, and water. Just enough to get to the top of the meat, but not cover completely so they’re floating around. It’s stew, not soup. I also throw in 2 bay leaves and some chili flakes. Then when it starts to boil a bit put the cover on, turn the heat down to low and let it go for 2-3 hours. Add herbs and spices near the end, as well as a bit of tomato paste to thicken it. Easy right? And delicious, with some baby spinach on the bottom…the hot stew will wilt them a bit and absorb some of the liquid. M-m-m.

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Theeeeeeen, I made dessert. Because I wanted to. I took the recipe for my individual pumpkin cake and used applesauce instead and added diced apples and pecans. Came out nice but a bit too moist with the apples. I need to adjust that recipe…But it’s still quite good!

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So that’s it for another beautiful day of cooking, baking and eating…’Til next time!! :D

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Millet Crepes

Another breakfast recipe! Come to think of it I should’ve named this blog the breakfast plantain…Ok maybe not. I swear I can cook other stuff too… :)

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A few weeks ago I teased you all with only a picture of those lovelies, now I will share the recipe. I made them again this morning just to be sure it was right and boy is it ever! I think I ate those 2 stuffed crepes in like 10 minutes. So good.

Basically I took the recipe that was on a buckwheat flour bag for buckwheat pancakes and tweaked it a bit, since millet flour is a lot more crumbly and needs adjustments, like adding starch. In this case tapioca. I don’t really bake with grain flours that much because you need to mix a whole bunch of flours and add xanthan or guar gum or whatever, and that to me is kind of alien. Not to mention pricey as hell! So is nut flours I know but I’d rather spend money on almond or coconut flour than some gum I can’t even pronounce and use it for this one thing only. But that’s just me. If you like it, go for it! www.glutenfreeonashoestring.com has a lot of good ideas and recipes using gluten free grain flours and x.gum. Ok moving on…

With that being said, I got millet flour when I first first cut gluten out for good, before I found out about the “paleo baking”…It’s a lot cheaper that almond meal I’ll tell you that! But you have to like the taste of millet because it’s very particular. Not like neutral rice flour. The grain itself has a very distinctive earthy flavor and not everybody likes it. I do. I like cooking it as a side once in a while and when it’s really mushy I’ll make little cakes with it. Will write about that later.

Ok so I’m really dragging on and on here, huh?

Here’s the recipe for 4 crepes, allowing 2 per person if you stuff them (the crepes, I mean…). Here’s a little secret, I cut this recipe in half for just myself and it works great! So I’m pretty sure you could double it and it will be fine.

The stuffing here is a chia seed pudding I made last night, coming from Ms. Juli at www.paleomg.com . This girl’s my go-to-for-good-recipes in the paleo world. Simple and delicious, sometimes odd, me likes. Oh and also I put some bananas in there. The pudding is made of coffee, coconut milk, cocoa powder and chia (and some other stuff, honey, almond butter…). A banana was the only logical add-on for this! And maple syrup of course.

Ok, ok, the crepes!

2 eggs

1 TBSP avocado oil

1 TBSP maple syrup

1/2tsp vanilla

1/4 cup water or milk of your choice

1/4 cup +1 TBSP millet flour

2 TBSP tapioca starch

Mix the eggs, oil, syrup, water and vanilla, then add the flour and the starch. Mix WELL until there are no lumps.

As opposed to wheat flour where over mixing makes things too tough because of the gluten, here there IS no gluten, so mix mix mix!

Let the batter sit for a few minutes. (but stir again before cooking. always stir before pouring it out into the pan…)

Heat a pan on medium, brush lightly with oil.

Drop 1/4cup of the batter in and swirl the pan around to spread the batter all over and to even it out. When the batter stops moving set the pan back down. Well, on the element…Cook about 2 minutes each side, until lightly golden but not too crispy. You want to be able to fold them! When it’s done I keep them warm on a plate in the oven at 200F.

When you’re all done with the batter fill those puppies up with your choice of goodies, and ENJOY!

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Yeah…I write this now and I want another one of those…hmmmm….

 

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Chronicles of a hungry girl, entry 2.

Today is sunday, November 3rd, and even though we turned the clock back last night I got only 6 hours of sleep. That’s life with a cat. They have an internal clock that don’t really care about daylight savings, so…I got to bed an hour later like I was supposed to but at 5 am I was wide awake. Oh well what can you do…

This morning I went to the pool for a Masters practice, but there was no coach, so I ended up swimming only 2400m. One hour total. Shorter than usual but there’s a meet next week-end so I should do a little taper anyway.

Ok on to the eating. First thing I had a glass of OJ. I don’t drink a lot of juice but when I do it’s in the morning only. I prefer eating an orange or a grapefruit but they are really high in fiber and too much fiber before a swim doesn’t really work for me. So I drink juice. NOT from concentrate. I know,I know, there’s still a lot of sugar in it but hey, can’t be perfect all the time right?  Then I had 2 slices of banana loaf (the one I made last Saturday…still very good after one week!! yay!) with honey and some pumpkin granola. That recipe you can find on www.paleomg.com It’s divine! The granola I mean. The website is cool too, that chick has a lot of good recipes and they ALWAYS work!

With the banana loaf I had a side of applesauce. Also the one I made last week-end. There’s no more though. I need to go buy some apples!!

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After practice I had a Larabar, because when I get out of the pool I’m always starving. I always have a bar of some kind. Or something I baked, or a banana.

Then once I got home I got to the good stuff…First I poured myself a nice glass of cold almond milk. Love that! Then I cooked some bacon in a frying pan, and when it was done I wrapped it up in foil to keep it warm and in the same pan with all that delicious bacon fat I sautéed some potatoes with leeks and garlic, pepper and thyme. I added salt only after once it was on my plate. You never know with bacon sometimes it can be salty enough already. Also I boiled 2 eggs, 5 minutes only so the yolk would still be soft, and made a quickie tomato salad: diced tomato, salt and pepper, olive oil.

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The trick for soft-boiled eggs is you have to bring the water to boil first, THEN add the eggs in and count 5 minutes. And here’s a tip: if you salt the water, like I mean DUMP A CRAZY AMOUNT OF SALT in it, if the egg cracks the white will not come out and ruin everything. Tried tested and true. So that was an amazing 2nd breakfast/lunch…oh, let’s call in brunch…

Ok so since this is a “swim day” I know for sure I will be hungry again in 2-3 hours, so I’m gonna go shop now so I don’t get tempted to buy stuff I don’t need…which always happens anyway, but less if I just ate. You know what I mean?

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Ok, so I didn’t go too crazy in the food shopping…That’s because I didn’t go to the farmer’s market! I stayed around my neighborhood.

The loot:

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Big bag of gluten-free oats (on special, yay!), 2 small cans of coconut milk, organic candied ginger (for cookies I’m gonna bake later, or tomorrow…you’ll see…), almond butter… That’s from the health food store. Then at the fruit&veggie place I got plantains, avocadoes, a butternut squash (soup!!!), red grapes, fresh ginger, green beans and some spices, cinnamon, nutmeg, coriander and cardamom.

So, like I said earlier, on swim days I eat a lot. When I got back was hungry again so I had a snack. Pan-fried plantains!!

In a pan over medium high, melt 1 TBSP coconut oil. Peel the plantain and slice it about 1/2 cm thick. Sprinkle cinnamon on both sides and fry, about 2 minutes on each side, until they are soft on the inside and crunchy on the outside. Love those! Heck, I named this blog after them I better love them right? :) On the side I had some of those grapes, and a mix of sunflower seed butter with honey. About 1 1/2 TBSP to 1/2 TBSP ratio. I swear to God it taste like peanut butter! Perfect for my plantains!

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Ok that’s that. Im gonna go bake some cookies. It’s only 5pm and dark outside already. Bleh…

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I baked cookies. Recipe is here www.health-bent.com/treats/paleo-gingersnaps . Good little cookies using very few ingredients.

They are veeeeeery easy to make. And will certainly be good for dunking in almond milk!

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For dinner I had a burger steak, 8oz patty, seasonned with salt, pepper, oregano and a little tiny bit of parmesan. On the side a sweet potato mash, easiest thing in the world, just cube the potato, boil it until soft and mash it with almond milk and your favorite oil or butter for smoothness. Also salt and pepper of course! And dinner would never be complete without a green salad, oil and vinegar dressing.

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And yes I ate all of it!! :D

And yes I did put some ketchup on the meat…a little bit…

Voila! That’s it for today! I might have some yogurt later with a couple of cookies…

’til next time!

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Apple Pie Oatmeal

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I LOOOOOOOVE oatmeal. Oatmeal is the one reason I could never be 100% Paleo. I could do without rice and millet, but oats? No way. I used to eat it almost every day for breakfast but now I’m trying to vary a bit. But still I eat oats at least twice a week. I use gluten-free quick oats. They cook in less than 3 minutes, it’s great. I know steel cut oats are very nutritious too, with healthy fiber, etc. but I like my quick-oats for the, hum, quickness of it…One day I’ll get steel cut oats and cook them in the slow cooker overnight. I’ve always wanted to try that…

Another thing I love about oats is that it’s so versatile you can eat oatmeal everyday of the week and have a different flavor every time. Personally, I have a mild addiction to cinnamon so there’s ALWAYS cinnamon in my oatmeal, and some kind of dried fruit and nuts, another obsession of mine. In my pantry there is at least 4 different kinds of dried fruit and nuts/seeds at all time. Otherwise there’s something not quite right…

So if it’s a before swim meal I try to keep it lighter on the nuts but this morning is Saturday, day off, and my kitty cat let me “sleep in” until 7:30 (…) so I made it a bit more filling. But basically the base is always the same. For one nice big bowl of creamy yummy oatmeal:

1 cup almond milk (without the apple I use only 2/3cup+1 1/2 TBSP)

1/3 cup quick-oats

1 TBSP ground flax seeds

1-2 TBSP raisins, or craisins…

1 apple, chopped. *peeling is optional…

2tsp maple syrup

Cinnamon, to taste.

1-2 TBSP chopped nuts, in this case pecans.

More cinnamon…

Start by bringing the milk to a boil. Now, like regular milk it’ll boil over in a second if you don’t pay attention…then the smoke detector goes off, it’s a big hassle. Another case of “don’t walk away…”.

Add the oats and the flax meal, reduce the heat to medium-low and stir. Add the dried fruit. Don’t cover. Keep stirring every 30 seconds or so. That’s what’ll make it creamy!! So let it cook for about 2 minutes, then add the apple, unless you want it really mushy, but I like to have the apple still “al dente”. But trust me it’ll get soft really quick. Then in goes the maple syrup and the cinnamon. Cook for another minute.

Turn off the heat, let it rest for 1-2 more minutes, then pour in your favorite big bowl. Sprinkle the nuts on top with more cinnamon, a bit more almond milk around and over, and there it is!

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Apple pie in a bowl.

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Even the cat loves it! Well, he only gets the bottom of the bowl. I think it’s the almond milk he really really loves. My kitty cat…

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p.s. it seems like so far I’ve been putting up a lot of breakfast stuff…not intentional, just better light for pictures! haha…and also I really LOVE breakfast. but stay tuned for another “chronicles of a hungry girl” coming soon…

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Individual Pumpkin Cake (that’s also gluten-free and dairy-free!)

Sometimes I amaze myself. Like now. I always thought making up cake recipes out of nothing was for other much much more talented and experienced bloggers. Chemists-like people with PhD’s and what not.  Well, today I can happily tell you that THIS little cake recipe came out of my head 100%, I just threw it all in one bowl and mixed it and baked it and prayed it would be edible. And it was!! Yay!

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Ok. I’m done tooting my own horn.

Now, here’s what happened this morning.

I came back from the swim practice very hungry, like always.

So, originally I was gonna just make soft-boiled eggs and maybe potatoes  and whatever else, but I made fresh pumpkin puree yesterday and it’s sitting there in the fridge..I could’ve made an omelette, like the one with the banana but with pumpkin instead, it works I tried it! Substitute 1/2 cup pumpkin for the banana. It’s beautiful.

When I got to cooking I had the eggs, the pumpkin and the coconut flour and thought, why not mix those but bake them in the oven  in a big ramekin…So I did. Well, I added a few things to the mix, like a bit of brown sugar and almond milk and baking soda. As I was mixing all this I thought it might actually turn into a cake so to help it along I added that baking soda. When in doubt, add baking soda.

Alright, here’s the recipe, for one individual cake, again if you want 2 double the amounts…but I LOVE the idea of being able to make this one little cake and not end up with this huge thing on the counter and “having” to eat it all week…Also, I have NO idea the calorie count, I don’t do that. I just eat. And note I used FRESH pumpkin as opposed to canned, so I’m not sure how it would change things, since the canned stuff is more watery.

2 eggs

1/3 cup pumpkin puree

1 TBSP lightly packed brown sugar

1/2tsp cinnamon

1/4tsp nutmeg

pinch cloves and salt

splash vanilla ( I rarely mesure vanilla, but it’s about 1/2tsp I guess…)

2 TBSP coconut flour

1 TBSP almond milk

1/4tsp baking soda

Mix the eggs and pumpkin well, add brown sugar and all the spices and vanilla until smooth.

Add 1 TBSP coconut flour, mix. Add the almond milk, mix. Add the other TBSP flour…and mix. Add the baking soda at the end. ( I don’t really think it matters, I just thought of it at the end so that’s what happened.)

Pour in a greased 16oz ramekin (you could use smaller ones, the baking times would be shorter though…), lined with parchment paper at the bottom (this one stuck a bit…).

Bake at 350 for 30 minutes, or until a toothpick in the middle comes out clean.

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Let it cool for 5 minutes (if you can wait that long…), run a knife around the edge and unmold.

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Slather some pure maple syrup on it and pat yourself on the back.

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Enjoy!

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