Sunday, October 30, 2011

Carrot Cake Pancakes!!

Say what?! Oh yes! I am making these! Every week, I peruse tons of recipes to prepare my weekly meals. No, I don't go to the grocery store every week and just buy stuff, that's how you waste valuable dollars! You must make a list!!

I know I haven't posted what I've been cooking for a while but don't worry we've been eating! I've been back to the gym consistently and it feels so good!! Anyway, I came across this little gem of a recipe and in memory of my Grandma D. these are for her!
Keep in mind, I follow a GFCF diet and egg free and YES, these still were delicious. Cream cheese would have really topped it off!

What you need:
  • 1 cup carrots, shredded (I used my food processor)
  • 3 eggs I used 2 tablespoons flaxseed meal mixed w/ 6 tbsp water
  • 1/2 cup almond meal 
  • 1/2 cup canned coconut milk
  • 1/4 cup walnuts, chopped
  • 2 tablespoon coconut oil
  • 2 tablespoon coconut flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • lots of: cinnamon & nutmeg
  • handful of raisins
What you do:
  1. Mix all dry ingredients together in a large bowl: almond meal, coconut flour, baking soda and powder, and spice together.
  2. Add wet ingredients to dry ingredients: carrots, eggs (or your sub), coconut milk, coconut oil, and raisins. Mix thoroughly.
  3. Heat a large skillet up under medium-high heat and use coconut oil to grease the surface. I used a EVOO spray.
  4. Pour batter into small pancakes onto hot griddle. Cook on both sides for 3 or so minutes.
  5. Top pancakes off with coconut butter and maple syrup.
Adapted from this great site

Saturday, October 8, 2011

Chicken Fajita Salad

Ahhh, Saturday! I felt like it was a productive day today. I was able to sleep in a bit and enjoyed a nice breakfast. I made gluten free, dairy free, egg free blueberry pancakes. Not the almond ones from a previous post and I also had bacon. I prepared my weekly shopping list while watching Anne Burrell on her Food Network show, Secrets of a Restaurant Chef. I also decided to clean out my closet a little and was able to get $40 from a consignment shop. Not bad for clothes I wasn't wearing anyway! Oh and I went for a nice bike ride after breakfast. Perfect weather today!
Dinner tonight was a Chicken Fajita Salad. Very simple, yet tasty ingredients.

1/2 tablespoon paprika
2 teaspoons minced garlic
1 cup salsa (I used Trader Joe’s mild)
1/4 cup chicken broth
1 tablespoon chili powder
1/2 teaspoon salt

pinch red pepper flakes
1/2 cup olive oil (divided)
2 limes, juiced (divided)
12 boneless, skinless chicken thighs
2 heads romaine lettuce, chopped into bite sized pieces
1 each red, yellow, & orange pepper, cut into strips


In a large bowl, stir together salsa, chicken broth, chili powder, salt, paprika, garlic, red pepper flakes, 1/4 cup olive oil, and juice from 1 lime. Reserve 1/4 cup of this mixture. Add the chicken thighs to the bowl and stir around to coat. Marinate in the refrigerator for at least 1 hour (and up to 24 hours).
Start your grill or you can use an indoor grill pan. Once ready, cook on each side about 4-5 minutes per side.
 Saute peppers for 5 minutes, until softened but still slightly crisp.
Whisk the reserved 1/4 cup of marinade with 1/4 cup olive oil and juice from 1 lime in a small bowl. In a large serving bowl, layer romaine lettuce, sauteed vegetables, and sliced chicken. Top with dressing and serve.