Finally found a recipe that I like and that my kids gobbled up!
2 c. all purpose flour
1 T. baking powder
3 T. white sugar
1/2 t. salt
1-1/2 c. milk
2 t. vanilla
Mix the dry well. Add the wet. Mix to combine but don’t mix to much! Cook over a griddle set at 350 and enjoy! Makes 8-12 pancakes.
Sweet and to the point because they’re that easy and that good.
Tired of eggs for breakfast? This breakfast hash is a great way to switch things up a bit and is delicious and filling. Enjoy!
2 large sweet potatoes
1 large onion
3 green peppers
3 cloves garlic
1 pound sausage
2 1/2 teaspoons extra virgin olive oil
1 cup fresh spinach
1 tablespoon coarse sea salt, plus more to taste
fresh ground black pepper, to taste
How To Prepare
1 Peel and chop sweet potato and onion. Finely chop the green pepper and mince the garlic. Remove the sausage from its casing and chop into bite-sized pieces.
2 In a skillet, sauté oil and garlic over medium heat for 1 minute.
3 Add in chopped sweet potato and stir.
4 After 4-5 minutes, add in peppers and onion.
5 Let sauté for about 5 minutes, stirring occasionally.
6 Mix in chopped sausage, let cook for 5-7 minutes, stirring often.
7 Mix in fresh spinach, and cook for 2-3 minutes, or until sautéed.
8 Remove skillet from heat and serve hot.
Recipe Credit: Real Plans
I’m not even sure how to properly pronounce the name of this recipe, but it sure is good! My kitchen is the second most favorite place to be in my home and I love trying out new recipes to add a little variety to our somewhat mundane meal plan. And this one, my friends, has earned a spot on our weekly rotation. It tastes just like chicken and broccoli from the Chinese restaurant but BETTER! Seriously. It is a one pot meal, the total prep time is about 15 minutes, AND I love the added carrot “noodles.” I think it is just genius! I changed the recipe slightly to fit our taste. I used 4 eggs instead of 2 because we really love eggs, and I added a pinch of salt and pepper right at the end before serving. Enjoy!
Paleo Pad See Ew
Danielle Walker – AgainstAllGrain.com
- 6 garlic cloves, peeled and minced
- 1 pound chicken breast, boneless and skinless
- 2 tablespoons oil (I prefer olive oil for the taste with this dish, but coconut will work too)
- 3 cups broccoli rabe florets and leaves (or chinese broccoli)
- 10 carrots, peeled
- ⅓ cup coconut aminos (the verdict is still out on whether this is SCD legal, so use with caution if you’re SCD)
- 1 ½ tablespoons coconut sugar (sub honey for SCD or omit for Whole30)
- 2 eggs
- Lay your peeled carrots flat on a cutting board and use a Y-peeler to create very thin but wide ribbons. A regular vegetable peeler will work too, a Y-peeler is just easier to use when the carrot is flat. You basically just continue peeling the carrot after you’ve removed the outer dirty skin.
- Slice the chicken very thinly on a diagonal. Warm the oil in a deep saute pan or wok over medium heat, then add the garlic and chicken and saute for 5 minutes until the chicken is white on the outside.
- Add the broccoli, coconut aminos, and coconut sugar, and continue cooking for 5 minutes until the broccoli has softened a bit. Add the carrot ribbons and cook for 5 more minutes.
- Push the stir-fry aside in the pan, then crack the 2 eggs into the pan and stir vigorously to scramble them. Let them cook for a minute or so until they have firmed up, then mix everything back together.
I’ve probably made hundreds of dozens of these cookies in my lifetime. They are a fickle cookie and can be messed up easily. When I was a young teenager I would waste SO much sugar, oats, and butter trying to get these to turn out right and…no one in my family even liked them. This is most likely because of my horrible attempts. Haha.
Without further ado – here’s one of our favorite cookies to have only once in a while. (TONS of sugar!!)
2 cups sugar
1/2 cup milk
1 stick (8 tablespoons) unsalted butter
1/4 cup unsweetened cocoa powder
3 cups old-fashioned rolled oats
1 cup smooth peanut butter
1 tablespoon pure vanilla extract
Large pinch kosher salt
Line a baking sheet with wax paper or parchment.
Bring the sugar, milk, butter and cocoa to a boil in a medium saucepan over medium heat, stirring occasionally, then let boil for 1 minute. Remove from the heat. Add the oats, peanut butter, vanilla and salt, and stir to combine.
Drop teaspoonfuls of the mixture onto the prepared baking sheet, and let sit at room temperature until cooled and hardened, about 30 minutes. Refrigerate in an airtight container for up to 3 days.
We often make one of the kids’ favorite banana bread around here–probably 3 times a month. It’s super yummy. I love it so much that eating it in moderation is tough but making it sugarless has been voted a no-go by a few.
I decided that we needed to switch things up today but I didn’t feel like dirtying up my muffin pan. I came across this Blueberry Muffin Mug Cake recipe. I’ve tried mug cake before and it did not turn out well but this girl seemed to be a success so I tried X’s 5. I had to switch up the time a few times — it cooked anywhere from 2 minutes to 3 minutes. I also cheated on my milk and nuked it for a few seconds and my butter wasn’t totally cooled. Oh, and my blueberries weren’t fresh either but they were thawed! My kids devoured these. I devoured this. I wish I knew how to take beautiful artful food pictures but I don’t so here’s just the how to’s below:
- 1/4 cup + 2 tablespoons all-purpose flour
- 2 tablespoons sugar
- 1/4 teaspoon baking powder
- 1/4 cup milk, at room temperature
- 2 tablespoons salted butter, melted and cooled
- 1/2 teaspoon pure vanilla extract
- Scant 1/4 cup fresh blueberries
- Coarse sparkling sugar, optional garnish
- In a small bowl, whisk together flour, sugar, and baking powder until thoroughly, completely combined, with no streaks of any ingredients remaining. Blend in milk, butter, and vanilla until batter is smooth. Stir in blueberries and pour batter into a 14-ounce (or larger) microwave-safe mug with straight sides. Sprinkle with sparkling sugar, if desired.
- Microwave on high for 1 1/2 to 2 minutes, or until cake is done to your liking. Allow to cool for a couple of minutes before serving.
Some day maybe I’ll edit this to include beautiful pictures but today the recipe will have to do. As always with banana bread, the riper the bananas the sweeter the taste. I really like this bread.
This recipe is super easy to make and did I mention it’s delicious? I usually cut the sugar some. A fun tip I learned is to use the wrapper of the butter to butter your bread pan. It works wonderfully. 😀 Enjoy!
- Cream together butter and sugar.
- Add eggs and crushed bananas.
- Combine well.
- Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
- Pour into greased and floured loaf pan.
- Bake at 350 degrees for 60 minutes.
- Keeps well, refrigerated.