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Monthly Archives: June 2011

Nut Butter Pancakes with Bananas and Flax Seed…

Nut Butter PancakesI felt like making pancakes for the girls this morning, but as I wanted some too and have been trying to reduce the amount of grains I eat, I decided to make “Nut Butter Pancakes”.  There are lots of recipes for them all over the web, but the one I started with and then massively changed the proportions on was this one at PaleoMama.  The point of nut butter pancakes is to avoid grains (something you want to do if you have celiac’s disease, are gluten sensitive, or are trying to eat paleo/primal/low-carb, etc.)  The recipe below uses bananas, but I also saw recipes online that used unsweetened applesauce instead.

Here is my recipe for Nut Butter Pancakes with Bananas and Flax Seed (makes 8 pancakes):

1 ripe banana
3 Tbsp nut butter of your choice (I used natural peanut butter, yes, I know, not paleo, but we like it)
1/4 cup ground flax seeds
Dash of sea salt (may not be needed if your nut butter already has salt in it)
1 tsp real vanilla extract
3 eggs
1 Tbsp honey (optional, I did not use since we put honey on them at the table)
Oil of your choice to grease the pan (I used peanut oil to coordinate with the nut butter)

Mash the banana with a fork or pasNut Butter Pancakes Ingredientstry blender in a large bowl; Julia helped me with this step 🙂  Add the ground flax seeds, salt, nut butter, vanilla, eggs, and honey and stir to mix well. Spray pan with oil. Note: I used my Misto so all I get is oil, no unnecesNut Butter Pancakes in Pansary chemicals like in cooking spray. Heat pan over medium heat.  Use the 1/4 cup measure you got messy earlier measuring your flax-seed to scoop and measure out batter and pour  into pan.  Avoid crowding them as that makes it more difficult to flip.   These will not get little bubbles on them when they are ready to flip like regular pancakes, so, when the edges are brown, flip.  Cook on other side for another couple of minutes.  Enjoy!

Nut Butter Pancakes Finished

All four of the kids liked them.  I will be making this again.  We each enjoyed one pancake along with 1/2 cup of plain yogurt with honey, and fresh raspberries.  I ran the recipe through the CalorieCount Recipe Analyzer and the nutritional information per pancake is:

Blogs and websites about food I visit most…

So, I was talking with some other parents recently at a party about food related websites and blogs and so I wanted to tell you which ones I visit most and find out which ones you like as well.  Over on the side of this page, you will find a long list of sites that are somehow related to food.  There are some by parents about feeding kids, some by food writers  and nutritionists, some about various eating plans (paleo/primal, Weston A Price, vegetarian, real food, etc.), some with just generally good recipes, and some about gardening, local food, and food politics.

Some of the blogs have great material, but like mine are not updated daily, so I visit them about once a week to see what is new, but some bloggers out there are more dependable about a daily post, so I usually go their daily or at least every other day.  So, the ones I visit most (in alphabetical order) are:

I also follow some of these and others on Facebook, so I get informed whenever they have a new post.  What are your favorites blogs and websites and why?

– Stacey

Chicken Stuffed with Goat Cheese and Red Pepper Tapenade – Tonight’s Dinner!

Chicken Stuffed with Goat Cheese and Red Pepper TapenadeI bought a large pack of chicken breast the other day that I still had over half of left and also had some goat cheese in the fridge that I needed to use, so I started looking for a yummy and healthy recipe that combined them both.  Since I also wanted to include a veggie and like spinach, I threw that term into the search as well.  I came across the recipe for “Chicken Stuffed with Goat Cheese and Red Pepper Tapenade” at the Whole Food Market website and decided that is what is for dinner.  I had gotten some locally-grown peaches and new potatoes at the Farmer’s Market on Saturday, so those are the sides.

Basically, you wilt the spinach in some olive oil, thyme (I only had dried so used a bit less), a Ready to roll up the chickenSpinach and Red Pepper Fillingschopped shallot and chopped garlic.   Then you chop and mix together the roasted red peppers, Kalamata olives, capers, and some balsamic vinegar.  Pound your chicken breasts flat and then layer the spinach mixture, pepper mixture, and goat cheese inside, roll up and bake.

Here is the result after slicing:

Chicken Stuffed with Goat Cheese and Red Pepper Tapenade on platter

I liked it a lot and so did Mike.  Three of the girls thought it was “very good”, but Leah thought it was “just OK”.  It is kind of a lot of work to make, but I will probably make it again sometime soon.

And for dessert, homemade grape juice popsicles.  I recently found a popsicle mold that makes small popsicles (only 2 oz. each) which is a good size for the kids.  Mixed 1/2 cup plain yogurt with 1 1/2 cups of 100% grape juice and poured in molds.  These were kid-approved by all four!

Grape Juice Popsicle

– Stacey

Summer storms = Power outages at stores = no yogurt to be found! Time to make my own again…

yogurtLast night we had some pretty wild thunderstorms here in the middle of Oklahoma.  Mike, the kids, and I had just started enjoying a movie “Hoodwinked 2” at our local dollar movie theater since it was $1 Tuesday night.  The storms started just after 7pm and the theater lost power about 15 minutes into the film and so we headed home.  We made it home during a break in the rain as there were even more storms to come last night.  We never really lost power, it just flickered a bit.  But, big sections of town lost it for hours and some areas are still without power.

Anyway, breakfast today was the last five of our local pastured eggs and the last of our plain yogurt along with some OK, but not great, store-bought peaches. So,  this morning it was time to visit the Farmer’s Market.  I got my eggs there…they didn’t have power and were selling in the semi-darkness inside with the doors open.  I also got lots of yummy fruits and veggies… peaches, cherry tomatoes, salad greens, potatoes, mustard greens, beets, blackberries; all local.

Then I tried to get yogurt at both Target (no power still and thus not selling any “temperature-sensitive” items at all) and then Homeland (had lost power most of the night, but they had packed dry ice around the milk).  So, no yogurt, but did get some milk.  Since my girls are yogurt addicts, this means I have to make yogurt for them from scratch.  Not a lot of work, but since I am feeding four yogurt addicts, I only get enough for a couple of days at our rate of consumption.  🙂

I do not have a yogurt maker and trying to heat/cool/maintain the milk at the right temp is a hassle, so I use the crockpot yogurt recipe  at “A Year of Slow Cooking”.  Basically, you:

  • Put a half-gallon of milk in your 4 quart crockpot.  ( I use either whole or 2%, skim makes a thin yogurt) (Note: if you only have a bigger crockpot, you can double the recipe)
  • Heat it on low for 2.5 to 3 hours with crockpot lid on.
  • Turn crockpot off, unplug, and let cool for about 3 hours or until the milk temp is about 110ºF.
  • Scoop out about 2 cups of the warm milk and add 1/2 cup of plain yogurt (either Dannon or other quality brand of UNFLAVORED and UNSWEETENED real live yogurt) or 1/2 cup from your last batch. It must have live cultures.  Or you can use a yogurt starter such as “Yogourmet” freeze-dried yogurt starter.  You can get that or something equivalent at a local natural foods store or from many vendors on Amazon.
  • Mix well and then pour it all back into the crockpot with the rest of the warm milk.  Give it a good stir.
  • Put lid back on crockpot, wrap the whole thing with 1 or 2 thick bath towels and let sit for 8-12 hours until it thickens to your preference.
  • Refrigerate until ready to use.

Homemade yogurtHomemade yogurt close-up

Then, you can blend in vanilla, honey, fresh or frozen fruit, no-sugar added jam, etc. to your liking. Or you can strain the yogurt in a colander lined with cheesecloth in the fridge for several hours to get “Greek yogurt”.  If you do that, be sure and save the whey that you drain off to use later to soak oats or beans.  I use mine when I make oatmeal…I soak the oats in a mixture of water and whey overnight.

Greek yogurt made by straining homemade yogurt

Greek yogurt made by straining homemade yogurt

Our girls favorite way to enjoy yogurt is with just a little honey on top.  But, my new favorite is PB&J yogurt.  Take 1/2 cup of plain yogurt (either regular or greek), top with 1 tablespoon of natural peanut butter (or other nut butter) and 1 tsp of fruit-only jelly or jam such as Simply Fruit brand. Stir and enjoy.

– Stacey

Tonight’s Dinner – Barbacoa Mexicana in the Crockpot

Quick post…

Saturday night we went to a local restaurant, Pepe Delgado’s, and the special was Barbacoa Mexicana.  I had never had it and was in the process of ordering off the regular menu when I saw a waiter walk by with a plate.  It looked delicious.  The cashier confirmed that it was the special, so I got that.  It was great, so of course I had to find a way to make it myself.  Also, for those of you that are Paleo, it looked like it would fit the bill.  Vegetarians, sorry, not for you.  😦

Found crockpot recipes at http://www.grouprecipes.com/77444/slow-cooker-barbacoa-shredded-beef.html and http://www.dadcooksdinner.com/2009/03/slow-cooker-beef-barbacoa.html and kind of combined them. So, I will let you know how it turned out tomorrow.  In the meantime, here is a picture from when I had just assembled it in the crockpot this morning…

Barbacoa Mexicana in the Crockpot

Barbacoa Mexicana in the Crockpot

Results…two thumbs up from the kids. Not the same as the restaurant’s, but good.

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