My lunch today was something else. I didn’t want to eat the same as everyday, so I made some waffles :). But since my family is on a “strict” paleo-diet, I decided to make something the rest could also eat.
8 free-range organic eggs
1/2 cup melted butter or ghee (organic and preferably grass-fed)
1/2 cup coconut flour
1/4 teaspoon pink salt
1/4 teaspoon baking soda
1/4 cup canned coconut milk
(Don’t look at the iron, He’s really old ;))
- In a large bowl add the eggs and beat with an electric hand mixer for 30 seconds until the eggs are well beaten
- Add the melted butter or ghee slowly into the eggs while you are still mixing
- Add the coconut flour, pink salt, baking soda and coconut milk
- Mix with the hand mixer for 45 second on low until the batter becomes thicker
- Heat up your waffle maker and make the waffles
- We ate them with a little bit of honey or agave sirop to make them a bit sweeter
So I’m trying to make up for lost times. I’ve been baking a lot lately and everything I have been making is healthy!
Since my sister is still hving exams, I made her some pancakes as lunch to brighten up her day a bit.
- 2 medium apples, sliced thin and cored
- 3 eggs from pastured hens
- 3 Tbs. coconut oil or melted butter from grass-fed cows, plus extra for cooking the pancake
- 3 Tbs milk or coconut milk
- 1 tsp. raw honey
- 1/2 tsp. sea salt
- 1 tsp. cinnamon
- 3 Tbs. coconut flour
In a mixing bowl, whisk together eggs, coconut oil, milk, honey, cinnamon, and salt. Once evenly mixed, whisk in coconut flour. Stir until evenly mixed, then let sit for 5 minutes.
Heat a griddle or cast iron skillet to medium heat. Melt a dab of coconut oil on your cooking surface. While that’s heating and your batter is resting (an essential step when working with coconut flour), this is a good time to peel, slice, and core your apples if you haven’t already.
Before coating your apples, double check that the batter is at pancake consistency. Coconut flour is VERY absorbent, so it’s possible that if it sits too long it will get too thick to easily coat the apples. If your batter is a bit thicker than normal pancake batter, just add more liquid (water, milk, coconut milk, or even eggs) until it is the right consistency.
Using a toothpick, pick up an apple ring and dunk it in the pancake batter. Then, put it on the griddle. Repeat for as many apple pancake rings as you’ve got room to cook. Once the batter has cooked firm around the edges and turned golden brown, flip once to cook the other side to golden brown.
When finished, serve apple pancake rings warm. And enjoy with the people who are there with you!!
Hey guys, I know it has been a long time since I have posted something. I was extremely busy with schoolwork and finals. and now they are finally over!!
Since it’s summer and it’s sunny out, I thought I would make a fresh smoothie.
For 1 person you need:
1 cup of frozen berries
1/2 cup of ricemilk
1/2 cup of greek yoghurt
2 teaspoons of honey
Mix everything together and ENJOY!!!
A couple of days ago, I went to the gala of my old high school. This meant that I had to dress up and do my hair and put on more make up than I’m used to. I thought I’d show you the results :).
Here are some of the delicious and healthy food I ate this weekend. The sandwich was made by my awesome big sister, who has never made me anything to eat before!!
My diet keeps going strong!!
The schoolbreak has only been over for one week and I’m already dreaming of faraway places I want to visit this summer. Why do I have to wait so long!!! I want to go on an adventure!
I really hope I can go to Thailand in septembre!! The more I think about it, the more I want to go!!
All the healthy, diet food I made the past days have been eaten or eventually went bad. And since the break just ended and I have to go back to school, I had to find I new snack for inbetween my courses (a healthy one). So I decided to try out a new recipe today, since my classes got cancelled.
I made Paleo Blueberry Scones:
- 1.5 cups of cashews
- 1/4 cup of arrowroot starch
- A pinch of salt
- 1 tsp of baking powder
- 1 cup of blueberries
- 1/4 cup of coconut oil
- 3 tbl of maple syrup (I used agave syrup)
- 2 tsp vanilla extract
- An egg
The Making of:
- Measure out 1.5 cups of cashews and pour them into a food processor. Also, preheat your oven to 350 F. Blend the cashews until they resemble a coarse meal.
- Pour them into a large mixing bowl. Measure out ¼ cup of the arrowroot and add it to the cashew meal. Add a pinch of salt into the bowl. Add 1 tsp of baking powder to the mixing bowl. Whisk everything together.
- Add the blueberries to the mix. Stir it together until evenly mixed.
- Measure out ¼ cup of coconut oil. Measure out 3 Tbl of maple syrup into the wet ingredients. Measure out 2 tsp vanilla into the bowl. Add one egg. Whisk it together.
- Add the wet to the dry ingredients. Stir until it’s evenly combined.
- Pour the batter into the pan. Using the back of a spoon and/or your fingers, pat the batter into the pan so that you have an even thickness. Pop it in the oven at 350 F for 30 minutes. Let it cool for at least 10 minutes then slice up into wedges.
It tasted better than I had expected. It was good, not the best thing I’ve made, but that’s because I’m not a big fan of coconut. My mom did find it delicious!
To see the original recipe go to: http://fedandfit.com/2013/07/28/paleo-blueberry-scones-2/