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Sunday, October 23, 2016

Paleo English Muffins

So I am working for this amazing place in Long Branch, Hello Chef (check them out at ) All gluten free and Paleo catering, meal plans and chef table dinners. Working there, preparing the meal plans for our clients with the owner has taught me so much and changed the way I eat most of the time.  So I looked up some recipes for paleo english muffins and came up with one that incorporated everything I wanted.  Here it is!

Paleo English Muffins
2 servings

1 Tbsp ground Flax meal
4 Tbsp Almond meal or almond flour
1 Tbsp Coconut flour
2 Tbsp grass fed butter
2 large eggs
2 pinches of sea salt
1 tsp baking powder
drizzle of vanilla extract (optional)

  1. Melt butter in a microwave safe ramekin or other container, this takes about 30 seconds.
  2. Add the remaining ingredients and stir until well combined. Let sit for a minute to allow the mixture to thicken.
  3. I used a microwave egg cooker, but you can use any microwave safe container that is about 4 inches in diameter, such as the ziploc containers.  Divide mixture in half and cook one at a time.
  4. Microwave for about 90 seconds, until firm. Run a knife along the edge and flip over a plate to release. Slice in half, put a little oil or butter in a pan and heat over med/med high and toast on each side til golden brown, and use it any way you would a normal English.

Friday, September 9, 2016

Low Carb Pancakes

So turning 40 has been a wake up as far as how hard I have to work to maintain my body....have been experimenting with a lot of low carb and delicious recipes....and I will only post yummy ones here and this is one of them!  I was amazed by this recipe, the pancakes are a little thin, but very satisfying and very easy.  I make a batch of 9 so I have it a few days....reheats very nicely.  Easy to double and triple and probably freezes well.

Low Carb Delicious Pancakes

4 oz softened cream cheese
4 eggs
4 1/2 tsp coconut flour
4 1/2 tsp flax meal
1 tsp baking powder
1 tsp vanilla extract
dash salt

Put all ingredients in blender and blend up.  Pour into hot skillet over medium heat with a little canola or vegetable oil (Tbsp) in nonstick skillet ( I love my ceramic pans). Pour into pan and cook til bubbles form and then flip over and cook another minute til bottom is browned.  I kept them warm in a 200 degree oven.  This batch makes about 9 pancakes (silver dollar size)....I made a couple big ones so prob closer to 10-11 silver dollar size.  They keep well for 5 days so this batch can serve you for 3 days (3 pancakes is a serving).  I did top these with butter and some syrup, but not a lot of syrup lol
Enjoy and feel free to comment.