{ N'Oatmeal }

I know of a few Paleo peeps {including myself} who are really, really missing their oatmeal in the mornings. Sometimes you just need variety in your life, and eggs can get old after a while. I wanted something fast and satisfying that will get me through the day. Yesterday I was browsing some cookbooks and found a perfect paleo oatmeal, and decided to make a few changes of my own. I have tried multiple different ones, and this one is by far the best tasting. It's not thick and clumpy like regular oatmeal, but more of a creamy hot porridge like cream of wheat {we called it mush growing up}. This recipe will make enough for 2-3 breakfasts or 2-3 servings, it's packed with protein and lots of fiber, and you can quickly heat up the leftovers {BONUS!}. I love it. It’s perfection. And I can’t wait to experiment with different variations. This would be REALLY good with fresh sliced peaches and coconut milk drizzled on top. For now, enjoy this simple version!

adapted from Mark's Daily Apple 

1/2 cup of pecans 

1/2 cup of almonds 

2 tablespoons flax seed

1 teaspoon ground cinnamon

1 pinch of ground nutmeg 

1 tablespoon almond butter 

1 banana, mashed 

3 whole eggs 

1/3 cup coconut milk or almond milk 

splash of pure vanilla 

1 handful fresh berries or fruit 

1. Add pecans, almonds, flax seed and spices to a food processor and pulse it down to a course grain/flour type of mix, making sure to stop before it’s totally ground into a powder. Set aside.

2. In a medium saucepan, whisk together eggs, coconut milk and vanilla until the consistency thickens a little bit into a loose custard. Thoroughly blend together the mashed banana and almond butter and add it to the custard, mixing well. Stir in the nut mixture. Heat over medium heat, stirring until the n'oatmeal reaches your desired consistency; this should only take a few minutes.

3. Sprinkle with some banana slices, berries, or whatever you would like on top. Also, add more milk if you want--I ALWAYS do to this in out bit, but I prefer it on the less thick side. Enjoy!

Did you try this recipe?? What variations did you top it with??

Pin It Now!

{ Banana Bread Pancakes }

One of the main questions I hear quite often--What are you eating for breakfast besides eggs? This is a great question and one that I struggled to answer for a while because… well, I was honestly eating eggs and peppers for breakfast everyday. But, over time this can get really, really, really old! And I finally had to use google to my advantage to see what creative "Paleo-friendly" breakfast ideas I could find. So for the past little while, I have really started making a point to change-up what we have for breakfast… and it has actually been fun experimenting.

These lovely banana pancakes will surely satisfy that lazy Sunday morning pancake craving, and I love the simplicity of banana + eggs = pancake. {which means you can eat a whole batch yourself!} I've tried a few Paleo pancake recipes and this one so far is my favorite. The first time I made it, they came out very thin {almost like a crepe} so I had the genius idea of incorporating a tablespoon of almond flour to the batter, to make them a little fluffier. BRILLIANT! The important thing here though, is to realize it is obviously not going to taste exactly like pancakes you make from flour. However, for a pancake that doesn’t have any gluten packed flour, it is quite yummy and awesome recipe find!

 

{**Ingredients are for one person, double for two**}

•  2 eggs
• 1 ripe banana, peeled {preferably quite spotty}
• 1 tablespoon almond flour {can omit--will have more of a crepe texture though}
• 1 teaspoon cinnamon
• 1 teaspoon coconut oil

1. In a blender, mix all ingredients together until smooth and lightly fluffy.
2. Heat coconut oil in a skillet or large frying pan on medium-medium low. Moving around to coat the surface, and then pour small amounts of the mix in to the pan {I like to do two at a time}. 
3. When the pancake bubbles on top and the underside is golden brown, flip it over using a very thin spatula. Brown the other side and then remove to a plate.
4. Serve hot with a few slices of banana, some warm coconut butter, a drizzle of raw honey or pure maple syrup, whatever you like. Really the possibilities are endless here! Makes about 6 pancakes.

 I think next time I make these, they will be topped with coconut whip and fresh berries! Doesn't that sound yummy?? Enjoy!!!

Did you make these?? What type of toppings did you try??

Pin It Now!

{ pumpkin spice creamer }

It just happens to be the start of our very favorite time of year, which means it is time for one of our {well, the lady of the blog} very favorite guilty pleasures...pumpkin spice! You don't have to be a coffee drinker to enjoy this stuff. We have tried using in hot chocolate, and making regular pumpkin steamers {just milk and creamer}, so try it! Fall heaven in a cup...Enjoy!

• 1 cup of almond milk
• 1 can of organic canned coconut milk, shaken!
• 4 tablespoons of organic pumpkin puree
• 2 teaspoons of pumpkin spice
• 4 tablespoons pure maple syrup
• 1 teaspoon of pure vanilla extract
• {We also added 1 extra teaspoon of cinnamon...}

1. Whisk almond milk, coconut milk, pumpkin puree, maple syrup, and pumpkin spice together over medium heat. When it gets steamy {almost to a boil---and you can actually see the steam coming up from it} remove from heat and add in the vanilla.

2. Using a fine mesh strainer--transfer the cream into a container... do not skip this step, trust me. Let it cool down and chill it the refrigerator before using. We have found that the flavor is stronger the next day. Add to coffee as a creamer or create your own pumpkin spiced latte--like we did and indulge! {recipe below}

-----------------------------------------------------------

PUMPKIN SPICED LATTE

• 1 cup pumpkin spice creamer
• 1/4 to 1/2 cup of espresso--or 1/2 to 1 cup strong brewed coffee {<--all depends on how strong of a coffee flavor you like}
• dollop of coconut whipped cream, optional {recipe here}
• pumpkin pie spice for topping

1. In a small pan heat the creamer until it begins to boil. Remove from heat. Pour into two mugs, add the hot espresso or coffee, and top with coconut whipped cream and a dash of pumpkin pie spice on top. Then stir all together. MMM...

Who else LOVES fall? What is your favorite fall treat?

Pin It Now!

{ vanilla bean coffee creamer }

 {this one is for you, Tiff...}

Have you ever turned the back of the coffee creamer bottle around and read the ingredients list?? Scary. They are full of artificial flavors, sweeteners, hydrogenated oils, preservatives, flavors, high fructose corn syrup, and words I can't even pronounce. Some of them don't even have any real milk in them! Once again, scary.

Paleo or not, no one should be drinking that junk. However, being that we live the Paleo lifestyle; dairy isn't big no-no. We love coffee. No breaking news here! But, we can't stand drinking it black. { props to those that can! } So, we decided to come up with our own creamer recipe. Super simple, fast, and its delicious. { the possibilities are endless with this one, stay tuned for more flavors } Best part about it, is this contains only wholesome ingredients and its healthy for you! Go whip yourself up a batch, or two. And store in a bottle/container in the fridge. { for about a week--give or take a few days. use your best judgment } Enjoy!

**NOTE: This is doubled. If you want to make less, cut everything in half.**

 2 cups unsweetened almond milk

2 cups organic coconut milk--{canned, full fat--not light}

3-4 tablespoons pure maple syrup OR organic raw honey

1 vanilla bean or 2 tsp pure vanilla

Whisk both of the milks, pure maple syrup and vanilla in a saucepan over medium-high heat. Bring to a low boil, then simmer for 10 mins. Remove from heat, and enjoy in your favorite coffee. Store in an airtight container in the refrigerator for 1 week.

**If you are planning on using a vanilla bean, you will need to slice the vanilla bean down the long side, and scrape out the seeds. After bringing to a boil, place the seeds and bean in the milk; then cover--turn off heat and let steep for 30 minutes. When finished, strain the mixture through a fine mesh strainer or cheesecloth.

***Coconut milk likes to get a little clumpy naturally. So, make sure and shake your creamer up really well before using. 

Pin It Now!

{ carrot cake pancakes }

Yes, you heard me correctly. They aren't for every day eating, but these babies are to die for! We like to splurge and have a "treat" every now and again. Who doesn't?? It's just nice knowing that we can still have yummy food without sacrificing flavor. Enjoy!

{via}

NOTE: I only make 4 small-medium pancakes, and save the rest of the batter in the fridge. 

You can make them all if you please though. That's just our way of portion control. ha! 

1/2 cup almond flour
2 tablespoons coconut flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup organic coconut milk {canned}
2 tablespoons coconut oil--softened
1 cup shredded organic carrots
3 organic eggs
1/4 cup raisins

Toppings: Coconut Butter, PURE maple syrup, Coconut flakes, Chopped walnuts, etc.

{We love coconut butter and pure maple syrup. Plain and simple.}

1. In a medium bowl combine almond meal, coconut flour, baking soda, salt, cinnamon and nutmeg

2. In a separate bowl combine coconut milk, coconut oil, carrots, eggs and raisins. Then add wet ingredients to dry ingredients and mix well.

3. Grease a pan with some coconut oil. Pour batter on skillet to desired size. Cook over medium low heat and brown both sides. Be careful not to burn the pancakes! Top with any topping you wish, but make sure it goes well with carrot cake. ;) 

Pin It Now!