Blueberry FLUFFS A.K.A. Blueberry Coconut Pancakes

How do I start my Labor Day weekend.........trying out new pancakes!! Word!

Here's the deal I am kinda getting tried of making Banana Egg Pancakes.  Why you ask?  Because (I know not a proper sentence)  I make them 2 inches by 2 inches and it takes me an hour and a half to make enough pancakes for 3 kids in the morning. There is not enough coffee in the world to help me make them everyday or even more thank 2 times a week! Don't get me wrong we love them but some times I need something a little bit quicker. And by quicker I mean a half hour quicker!

Technically these are pancakes but don't expect "regular" pancakes! These are fluffy and yummy and look legit and the syrup runs off them like its supposed to...but they just don't have the same consistency as the gluten discs served by millions every day. That being said, these pancakes are delicious! My husband loved them and our kids had thirds!! Breakfast success!! Notice I'm not included in that sentence. It's because I just don't eat breakfast (just coffee). <--------Do Not drink maxwell coffee!



























Coconut Flour Blueberry Pancakes By: BrokeAssGourmet.com

Ingredients:

- 4 eggs
- 1 cup milk (we used almond coconut milk)
- 2 tsp honey
- 1/2 cup coconut flour
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 cup fresh or frozen blueberries

Beat eggs until FLUFFFFFFFY, with electric mixer! Whip in milk and honey until well mixed!

In a different bowl mix together coconut flour, baking powder and salt.  Then add the liquid ingredients and mix until combined! Do NOT be like me and over MIX......maybe I should have listened to Peter!

Heat up pan or griddle and melt butter (we used coconut oil) to coat, over medium heat!

Use an 1/8 c. measuring cup and dollop <--------(not sour cream....just funny clip)  batter into the pan one or two cakes at a time. Place desired amount of blueberries (6-8) on top of each pancake and cook until edges are dry and the bottom is browned (hint, this takes just a bit longer than regular pancakes). Now flip those suckers! Cook until golden brown.

Serve with your favorite topping.

Serves 2-3

We are ALIVE!!

WOW...... it is has been forever since we were last on the blog......sorry!  Life can get really crazy with 4 kids. End of school year and then a summer FILLED to the rim with kids activities! But we made it! :)

Some things have changed in our life! We now eat some dairy, but still do not drink cows milk. Daughter is still gluten free, (oldest son eats gluten free for school lunches.....so their lunches match and no fighting!) My husband and I eat gluten again but only out for dinner or if daughter is not with us! Otherwise at home we are gluten free. The kids are starting to eat some refined sugars but again not that much. Once in a while they can a Snickers!! :) This life style change is always changing and growing with the needs that match us! I feel pretty happy with the way things are now! Kids are happy and healthy and that is all that matters!!!  My goal is to start blogging again........please bare with me if I forget for a while, but will really try not to!! 

Time to get the kids off to school!!!!! YEAAAAAAAAA 

Snacks, make me HAPPY!

Here are some of our favorite Gluten Dairy Free products we have been enjoying lately!!!

To Beer Or Not To Beer? That Is The Question!

Today I had the bright idea that we would move ALL the kids rooms around (4). I told my husband maybe you should get a some beer so you can do this wonderful project of mine! He then informed me he can't because we gave up gluten! Duh beer is made of wheat! Way to go me! So my amazing husband decided that he would give the ONLY gluten free beer that was available at the store a chance. Lets just say it is not what he is use to. ( If you like Budweiser then you should be fine) I feel bad. But as he puts it "If the whole family is not having gluten then he is not too!" Who wins Dad Of The Year?! Peter!!

Forget Skee Ball, How Many Tickets Do I Get For Paleo Cupcakes!

So heres the deal...... As a parent I have started to wondering how we were going to do outings with the kids that involved other people and "normal" food.  Our daughter has been doing great with taking lunch to school every day.  So one challenge done!  Last Sunday we were invited to my nephew's birthday party at Chuck E Cheese.  And as we all know birthday parties involve pizza and cake....which are YUMMY, but filled with gluten, dairy, refined sugars and artificial dyes which we all have given up.  So super mom mode kicked in!  Ok,  obviously we lunch at home before we go, pizza part is now dealt with.  Now on to the cake...... Paleo Vanilla Cupcakes, some with Paleo Chocolate Frosting, and some with just Carob Chips onto (in photo below)!  These cupcakes were so good that the kids didn't even think twice about them!  Chalk one up for the rents!!

Peter LOVING his cupcake with chocolate frosting! (see above for links to recipes)

Love cups

Bacon Egg Love Cups!

Breakfast this morning was great! It was the favorite, Paleo Banana Pancakes and bacon, but today we threw in a little protein blast and had these amazing bacon and egg cups. These are super delicious and really easy to make!

Here's how:
Start by pre-heating your oven to 350 F. Now lightly spray a muffin pan with olive oil cooking spray. Now cook the bacon about half way, or a little more. You want it safe to eat but not crispy.
Once your it's ready place one piece in each muffin cup and wrap it so it forms a little cup of bacon love. Now season and whisk your eggs. Four eggs should make six of these. Be careful not to over fill the cups as they will expand in the oven. About 2/3 full is plenty. Bake them for about 15 min. or until the egg is no longer runny. Remove from the oven and serve hot. Delish!!

Not food, but still FUN

So I know our blog is about eating better but wanted to share these super cool ornaments I found online...... http://www.wooz.dk/?p=4522.

Grease whatever cookie cutter you want to use. I had some neat ones from Ikea. There's a moose and squirrel. You just can't go wrong with those two! Lol then grease a baking pan. I used a crappy one I use for projects like these! Then place cookie cutters on pan and place perler beads in cutters. Only do one layer of the beads. Place in oven at 375 F for about 25 mins or until they have started to melt. Take out of oven, let cool for a couple of minutes. Remove from place and place in cool water to completely harden. I found that a couple some what stuck to the pan and had to use a spatula to help loosen them. When adding string to them some have holes where the string will go through others I had to make a hole with a nail and hammer!

Enjoy! Easy and fun to make!

Parent FAIL....Daughters lunch today!

Might Not Qualify For Parent Of The Year!

Since we have started packing lunches for our daughter for school we have been struggling finding foods that would be fun yet on our diet that she would love to bring for lunch.  For the most part we have won, but man today we FAILED! We made what we thought at the time would be a good Gluten Free wrap.......well lets just say the wrap tasted like.....ASS! I cant believe we didn't taste them before we sent her to school with that! LOL Well Lesson # 3, "Maybe try new food before sending daughter to school with it!"  I promised her I will make up for it tomorrow........with  CHICKEN MEATBALLS, she cheered!

I Like To Roll Chicken!

Bacon Chicken Rolls

This might be one of the easiest recipes we have made lately, and the most fun.....I got to use a HAMMER!!! And no I didn't end up get hurt, or breaking anything! LOL Also this meal fits into our diet of being Gluten Free, Dairy Free, and of course Dye Free!

(Servers 4)

Stuff you will need:

- 2 BIG chicken breast, trimmed of fat
- 8 slices of bacon
- 12 pieces of asparagus
- salt to taste
- black pepper to taste
(And really any other seasonings you want to add, I added a little garlic in ours too.)

Now filet each piece of chicken.  Next flatten chicken piece with hammer or meat tenderizer. Then roll chicken up with 3 pieces of asparagus and wrap chicken with 2 piece of bacon. Place in slow cooker on low for 4 hours!  

This meal is now added to our family's list of favorites!!

OMG Coconut Doughnuts!

These coconut doughnuts are FREAKING AMAZING!! Our 7 year old daughter came up to me and told me I was the best mom ever!!! Ahhhh! Best part is that they are Gluten-Free, Dairy Free and Naturally Sweetened!

Coconut Flour Doughnuts!

Ingredients:

- 1/2 cup coconut flour

- 1/4 teaspoon sea salt

- 1/4 teaspoon baking soda

- 6 eggs

- 1/2 cup honey

- 1 tablespoon vanilla

- 1/2 cup coconut oil - softened 

Method:

- Preheat oven 305 degrees F

- Mix all dry ingredients together in bowl

- Use a mixer on low, and blend in all the wet ingredients into the dry ingredients.

- Mix till well-blended

- Fill doughnut pan about 2/3 full

- Bake for 14 mins, or until toothpick comes out clean

Honey Dipped Toasted Coconut Topping!!

- Warm a few tablespoons of honey in microwave (about 10 seconds). Toast coconut in oven at 300 degrees F for about 6 mins.  Dip each doughnut into honey then into toasted coconut.

ENJOY!!!!!

Aunt Gina and Uncle Matt Banana Pancakes

Banana Egg Pancakes

(1 serving) makes 3 small/med. pancakes

This super yummy, yet so simple recipe comes from Aunt Gina, Uncle Matt and Chester! Thanks guys for introducing us to these amazing pancakes!

Stuff you need......are you ready???

1 ripe banana
1 egg

Really, thats it? Yep!! Now mash the banana and egg together in a bowl. We like to use again thanks to them coconut oil in the pan so the pancakes wont stick. We use just a little bit for each pancake. Now pour some batter into the pan and cook just like a normal pancake, just a couple mins on each side till they are golden brown!

We can make 3 pancakes (small) out of 1 egg and 1 banana. So for each person eating use a egg and banana per person! To make them even more yummier add a side of strawberries and bacon. And we then top the pancakes (3) with 1 tablespoon of real maple syrup!

So far we have made this breakfast 6 days in a row. The kids freaking LOVE them!!!! Again thanks Matt, Gina and Chester!!!!

DEAR, Refined Sugar I miss you!

Today is a struggle for me.  I really, REALLY want "normal" brownies and those Peanut Butter Cookies with a Heresy Kiss in the middle of them! I want them so bad I can taste them. But I am stronger than my urge and I will not give in and drive to store and buy everything I need. Yes I have already thought about it!  So instead I will settle for a nice ripe banana! Changing our diet is a struggle but I have to remember it is for the GOOD!!!

Paleo Chocolate Pudding??? What??!!

WHAT, PALEO CHOCOLATE PUDDING? Yes Please!!

So as I was looking for more Paleo snacks for the kids, (again can only eat so many carrots) I ran across this paleo chocolate pudding.  What I found interesting yet slightly gross was that they used avocado in the recipe. What, avocados??? Well I gave it a chance today and as Dexter says "Holy Moly its Great!"
I would say its not like "normal" chocolate pudding but if you give it a chance it really is good, and GREAT for you!!!

So here we go:

2 - Ripe Avocados
1/2 cup cocoa powder
1/2 cup raw honey
1/2 cup coconut milk
1 teaspoon vanilla
1/4 teaspoon salt

Add everything together in a bowl and use a mixer to blend WELL!! I mixed it for a while, making sure that all the avocado was mixed in.  Really didn't want to find a SURPRISE pocket of avocado in the pudding.  So blend and blend some more. Then place in fridge to cool! Next step.........ENJOY!

Oh So Yummy Mustard Glazed Pork Medallions

Oh So Yummy Mustard Glazed Pork Medallions

(Serves 4)

Lunch today was frikkin' awesome! I made pork medallions coated with a seasoned mustard sauce with a side of roasted curry cauliflower. Delicious!

For the pork:

1 lb pork loin
1 Tbsp whole grain or country dijon mustard
1 tsp extra virgin olive oil
1/4 tsp each of the following:
fresh cracked pepper
sea salt
paprika
onion powder
garlic powder
rosemary
thyme

Mix all of these, except the pork, in a medium bowl and set aside.
Now you need to cut the pork loin into 12 medallions. Place all of the pork in the bowl with the mustard mixture and mix it up with your hands. Make sure all of the pork is coated.
Heat a large skillet or frying pan to medium high heat. Place pork in pan making sure not to crowd the meat. If the pieces are to close together they will just steam instead of searing and crusting. Leave about  two inches in between each piece. You may need to cook this in batches. Cook the pork for three to four min on each side. Remove and loosely cover with foil. Let the meat rest for a few min. Serve on top of the cauliflower.

For the cauliflower:

Pre heat oven to 375f.
Spray baking sheet with Olive Oil cooking spray
Cut cauliflower into small florettes and place on a baking sheet in a single layer. Lightly spray cauliflower with Olive Oil cooking spray and sprinkle on curry powder, onion powder and garlic powder. Put on as much or as little of each as you like. Place in the oven and leave it alone for at least ten min. Cauliflower is done when it is golden brown and easily pierced with a fork.

We do it for the chickens!

We buy free ranged chicken eggs because we care about the chickens!

Because We Carob-Out Our Kids

Our kids LOVE cookies, but they are shitty for you.  So after a little research we came up with these little gems! Enjoy! 

Because We Carob-Out Our Kids Cookies

Ingredients:

1 3/4 cup Almond Flour

1/4 cup Honey

1 tsp Vanilla

1/4 cup Coconut Oil (softened)

1/4 tsp Sea Salt

1/4 tsp Baking Soda

3/4 cups Carob Chips

Directions:

- Preheat oven to 305 degrees

- Line cookie sheet with parchment paper

- Mix all ingredients together expect for carob chips

- Now add in carob chips

- Scoop out about 1 tablespoon of the cookie dough. Keep cookie dough 3 inches apart.  PRESS DOWN TO SLIGHTLY FLATTEN COOKIE.

- Bake for about 6 - 10 mins.  Cookies should be golden brown on bottom. Don't over cook!

- Cool cookies for about 10 mins on cookie sheets

I can't get over it, it's natural!

Today is our daughters 7th birthday and one of our fears was that her birthday cake would be FULL of refined sugars and spread with Red dye 40. Well Grandma Lisa saved the day and made the perfect cake for our princess! Thanks so much!!! Together Grandma Lisa and Pennelope made a low sugar vegan chocolate cake. The best part is they used raspberry jam and a teaspoon of red wine to color the frosting! Genius!! No need for artificial dyes! Knowing we can dye food natural makes me excited to make Christmas cookies, when I find a recipe that fits our new diet! So tip #2 dye foods natural and avoid harsh food dyes!

I didn't hand you a menu, I handed you a meal!

So being on our new diet we have had some trying times with our 4 year old. He seems to think that maybe our microwave is the same from the Jetsons and can order what he pleases. Well guess what little man, we eat as a family!

Hello New Yogurt!

Here is an item that is approved by our kids! This yogurt taste and smells like white cake batter!! Ok actually the plain vanilla one smells like cake batter, but the strawberry one is also great! I was kind scared to taste it, seeing as I grew up with "cherry oh so bad for you vanilla yogurt", but man it was tasty! #1 Kid Appoved snack!

Chi-chi-chi-Chickpeas!

My family has a LOVE for snacks!  We needed something tasty yet healthy,  and well there are only so many carrots you can eat before you want to kick Bugs Bunny!

Roasted Chickpeas


1. Oven temp 425 F

2. We used Chickpeas or also know as Garbanzo beans in a can. Drain the can and rinse the beans.

3. Next we removed the skins by carefully rolling between fingers. Skins slide off nicely, (so creepy by the way).

4. Then spread out on paper towel and lightly blot to dry.

5. Place in bowl and lightly spray with olive oil cooking spray. Here is the fun part..... add whatever seasoning you want and add a lot. Our first batch we were careful about putting to much seasoning on and well talk about a big mistake. Boring!!!! So add some and then add more! We used cumin, paprika, and garlic powder.

6. Spread beans out in baking pan lined with parchment paper, and bake for 15 minutes. Shake pan and bake for 15 more mins. At this point check to see if the beans are crunchy, if not bake for a little bit more, checking often...........Peter!!!!! :) You want the chickpeas to be crunchy not soft also not burnt.........Peter!!!!!

7. Enjoy this yummy treat but beware, the crunch will NOT last for more than a day, so eat then QUICK! I learned the hard way! Its hard to spit a mushy chickpea out the window going 70 mph, thanks Peter that was yummy......no.