German Apple Pancakes, some toads and Dragonflies

Before the girls woke up I got to work making the German apple pancakes I promised them I would make on my other day off this week. The were yummalicious!  The kids used syrup but I didn't think it was needed. It was sweet enough all on its own. The girls took a picture of a big dragonfly the other day.  They also found a toad and right after this picture the toad pee'd all over her !

DRAGONFLY

The little toad

German Apple Pancakes

I cooked my pancakes in a whoopie pie pan for 20 mins at 425 , mine made 12 servings

here is the recipie from http://civilizedcavemancooking.com/grain-free-goodies/german-apple-pancake/

Servings: 8

Ingredients:

• 6 Eggs
• 1 Cup Almond Milk
• 3 Tbsp Coconut Oil, melted
• 2 Tsp Vanilla
• 2 Tsp Pure Maple Syrup
• 1/4 Cup Coconut Flour
• 1/2 Tsp Baking Soda
• 1/8 Tsp Nutmeg
• 2 Apples, cored and diced
• 2 Tbsp Coconut Oil
• 2 Tbsp Raw Organic Honey
• 1 Tsp Cinnamon
• 1 Tsp Nutmeg
• Juice of 1/2 Lemon
• Handful of crushed pecans

Process:

1. Preheat Oven to 425 Degrees Fahrenheit
2. In a large bowl, whisk eggs, almond milk, coconut oil, vanilla, and Maple Syrup
3. In a small bowl, stir coconut flour, nutmeg, and baking soda
4. Mix dry ingredients into wet ingredients and beat well to combine, set aside while you prepare the apples
5. In a small frying pan, heat 2 Tbsp coconut oil and raw organic honey  
6. Stir in cinnamon and nutmeg and juice of 1/2 Lemon and cook for 1 minute
7. Add in your apples and sauté until all your apples are nicely coated
8. Evenly divide your apple mixture between 8 Ramekins greased with coconut oil and then evenly divide your egg mixture on top of the apples between the 8 Ramekins
9. Place your Ramekins on a baking sheet and bake for 20 Minutes at 425 and then reduce heat to 375 and cook for an additional 20 Minutes
10. Sprinkle with Pecans when removed from the oven
11. Enjoy

No work ! Time to Cook !

Today I was off work so I cooked up a storm. To start the day I made the kiddo's blueberry and chocolate chip muffins. Then I made an Almond Joy freezer pie The crust on this pie is amazing! I added a couple teaspoons of coconut crystals to it. Snack time I  made the Kale Chips.  I made some Parmesan popcorn chicken with broccoli for dinner. The kids LOVED the kale chips and the pie. The muffins were okay and the popcorn chicken was a little dry. I think I may have cooked it too long waiting for a golden brown color I never achieved. We will definitely be making all of these recipes again ! The weight loss has slowed down dramatically now that I am down to the last 20 pounds I want to lose. According to Marks Daily apple my Body will just stop losing when I am where I am supposed to be ... I am hoping this is not it lol.  I ate too much cheese and chocolate last week so I am trying to stick to meats and veggies right now. My middle daughter who is not primal except for when shes at my house has been doing really well !  She is always up to try new things .

 I am very proud of her !

 Blueberry Muffin

Chocolate Chip Muffin

Recipe  from  :  http://glutenfreefix.com/gluten-free-blueberry-muffins/838

KALE CRISPS 

Parmesan Kale Crisps
From Glutenfreefix.com

• 1 large bunch of curly kale
• olive oil, for coating- about 1/4 cup
• 1/2 cup grated parmesan cheese
• 1/2 teaspoon garlic powder
• 1/2 teaspoon sea  salt
• 1/4 teaspoon paprika
• 1/4 teaspoon freshly ground pepper

1. Preheat oven to 375.
2. Wash and dry kale, remove leaves from tough core.
3. In a food processor, pulse together cheese, garlic powder, salt, paprika and pepper. 
4. Massage olive oil into kale leaves. 
5. Toss in parmesan mixture, coating the kale evenly.
6. Spread into a single layer onto baking sheets.
7. Bake for 9-11 minutes, until crisp.

 Kids LOVE them !

I saved the best for last

Almond Joy Freezer Pie 

For the crust:

3/4 cup almond flour

3/4 cup unsweetened shredded coconut, lightly toasted

1/4 tsp. celtic sea salt

1/4 cup coconut oil, melted over low heat

1 Tbsp. coconut palm sugar (optional for a slightly sweeter crust)

2 tsp. organic vanilla

In a large bowl combine almond flour, toasted coconut and salt.  Whisk together coconut oil, palm sugar (if using) and vanilla.  Add wet ingredients to the dry ingredients and thoroughly combine.  Press mixture into desired dessert dish (9″ pie plate, mini cheesecake pans, springform pan or square 9×9 dish).  Bake at 350 F for 10-12 minutes or until golden brown.  Cool completely on a wire rack.

For the filling:

5 small ripe bananas, peeled and broken into small pieces (about 14-16 ounces peeled)

1 cup organic coconut milk, canned

1/4 cup unsweetened cacao powder (or your favorite unsweetened cocoa powder)

1 tsp vanilla extract

1/2 tsp almond extract

Combine all ingredients in blender or food processor and blend until very smooth, about 3 minutes on high-speed.  Check to make sure all the banana is pureed before filling the crust.  Pour filling into your cooled crust and sprinkle toppings (listed below) across the top of the filling.  Wrap tightly with plastic wrap and freeze for at least 4 hours, or overnight.

For the topping:

1/2 cup sliced almonds, lightly toasted

1/4 cup unsweetened coconut flakes

1-2 oz. finely chopped or shaved dark chocolate (I use 70% or higher)

Set the dessert at room temperature about 20 minutes before serving, cut with a sharp knife, ENJOY!

From http://simplylivinghealthy.org

It was cold !

Oh it was so cold yesterday !  So cold that I even bypassed going to the driving range with my husband. I made some soup last night. I wasn't sure how it would turn out ... I am used to the wonderful Broccoli cheddar soup from Pantera bread. ( I know its Panera, but my Husband calls it Pantera and it makes me laugh) The Hubby said I must add some protein so I did add chicken . I ate leftovers for lunch today and I will tell you I think it tasted better today. Overall I was very pleased with the way it turned out ! Here is my Broccoli Chicken Cheddar Soup. I did make some bread from almond meal but I didn't care for it. I will post the recipe for that as well in case someone wants to try it out for themselves.

This recipe is from http://thepaleokitchen.blogspot.com/2010/02/broccoli-cheese-soup.html

I did make some changes to suit my tastes - My changes are listed in the recipe below 

Broccoli  Chicken Cheese Soup

3 T. Butter
1/2 medium onion, minced

1 Pound cooked chicken cut into chunks
1/4 cup flax seed meal

1 1/2 cups vitamin D milk - I am sure you can use coconut milk
2 cups chicken stock
2 heads fresh broccoli, shredded in food processor
3 small carrots, shredded in food processor

1 1/2 teaspoons Onion Powder 

1 1/2 teaspoons Garlic powder
salt and pepper to taste
8 ounces grated sharp cheddar

Directions:
Melt the butter in pot and add in flax seed meal using a whisk to create the roux. Keep whisking for about 3 minutes then slowly whisk in your milk then your chicken stock, making sure there are no clumps.
Add in the broccoli and carrots. Cook over low heat for 20 minutes stirring occasionally. Add salt and pepper to taste , add garlic powder and onion powder at this time. 

Add cheddar cheese till melted 

Here is the recipe for the cheddar sage biscuits 

http://glutenfreefix.com/cheddar-sage-biscuits/1844/

Sea Salt Soiree

I just have to mention the best Chocolate Candy in the world. In my head its Primal although I don't know the percentage on it , It says intense dark and that's good enough for me!