I noticed that the baby seemed to enjoy the consistency of pancakes while we were out to brunch last week, so I wanted to try and make her something to get a new veggie into her diet. I think they turned out pretty good, but we will see what her opinion is…. 🙂
I started with this recipe and I modified it as I went a little bit. I left out the sweetener as I didn’t want to use honey for the babe and I forgot to sub it, lol. But really, she doesn’t need a sweetener. I realized I prob could tinker with throwing in a banana which I will probably do next time and adjust some of the wet ingredients. I also used almond flour because I don’t keep regular around anymore, and I had to use maybe twice the amount to get the right consistency. Again, I probably need to experiment with that more to get the exact right consistency. BUT I bet if you followed the recipe as it was written it would turn out great.
I cooked them on a low heat and didn’t rush as I know sometimes with almond flour things can burn quickly, but I was pleased with how they turned out. I froze most of them on a cookie sheet in a singe layer and transferred to a freezer bag once they were mostly frozen. This will make it super easy to defrost as needed.
Hoping these get the thumbs up!! 🙂
OK a QUICK rundown of what we ate last week!!
- Monday: Simple Roast Chicken and veggies – I mentioned on insta that I spent the extra money for a roaster chicken from Trader Joe’s. Seriously – do it. You don’t know what you are missing! Currently testing out places for locally raised chickens, stay tuned for details. For cooking it, I do some EVOO, thyme and garlic rubbed all over before I cook it about 30-40 mins @ 450 and then 20-40 @ 400. Cooking time varies based on how defrosted it is and how big. Do yourself a favor and get a meat thermometer. It’s just way easier than guessing and since I’m spending more money on my meat, I want to get it right!! The veggies are whatever we have hanging around, generally onions, peppers, potatoes (regular and sweet), snow peas, mushrooms. Tossed in EVOO and seasoned however you like – I’ll post my favorite marinade next time we make it that way – but these were not fancy. I put them in for the last 30 mins of roasting the chicken. TA-DA.
- Tuesday: Lunch salad – cucumber, tomato, cheddar cheese cubes, onion. I was able to make this and eat it before the child’s nap was over!!
- Tuesday: Chicken stock!! Based off recipe from Against All Grain found here – this is super super easy, good for you and a great way to get the most for your money when you buy the good chicken! When it’s done I strain it through a cheesecloth and I freeze some in ice cube trays and some in jars for cooking with over the next few weeks.
- Thursday: Quick banana muffins – here. Had banana lying around, have had this pinned forever. They were great as quick snacks and healthy! Just don’t expect a fluffy muffin as without any flour they are a bit dense. Still very good though 🙂
- Saturday: Sausage and Peppers from Against All Grain’s “Meals Made Simple” cookbook. She serves it over sweet potato noodles, but we used brown rice pasta. It’s not on her site, but hit me up to borrow her book! We love it and this was a big winner with the husband.
Breakfast for dinner is a husband favorite!! I have had this one pinned forever and now that I got myself a cast iron skillet for Christmas it seemed like a great time to test it out. Husband was skeptical of all my veggies BUT I used all the bacon the recipe called for to persuade him to give it a try! I’m not gonna say I was right, but there are no leftovers…. 😉
While scarfing this down, he said “I’m trying to think of a way to make this better….maybe more bacon?”
So I’m counting this in the win column. I used yellow squash, red pepper, onion and a mix of sweet potato and regular white potato. Hubby cracked the eggs into their spots much better than I could have done, and we baked it for about 13/14 mins because we wanted our eggs cooked pretty well.
Normally EVERYTHING I make yields leftovers because I don’t cook every day, but this baby was a one-and-done. It’s totally one of the favorite things we’ve cooked lately and I know I will be doing it again and changing it up. Stay tuned…
Adapted from here.
Sorry my picture was terrible, but I promise it tasted great!
So as you can see we used ground beef here, threw in a pepper and some frozen corn and used pinto beans (I think?!). Best thing about this is it’s different almost every time I make it! Next thing to try is to sub quinoa for the brown rice….stay tuned! 🙂
Easy and quick tonight, mahi mahi filets were Trader Joe’s (frozen) and I mixed up this quick spice rub and baked them for about 25 mins (they were still partially frozen) .
Our veggies are done this way quite a bit in the warm weather, coarsly chopped and drizzled in olive oil, a little Montreal seasoning and grilled in our much loved grill basket. If it ain’t broke, don’t fix it!
It’s not always fancy stuff around here. Steamed sweet potato for the babe 🙂
This caught my eye because, goat cheese. Need I say more? I think I would up the goat cheese (surprising?!). I pulled it out of the oven around 20 mins b/c the top was browning, but I think I’ll leave it for the full 30 to get the cauliflower nice and roasted. Let me know what you think!
Cauliflower, tomato and goat cheese casserole
With the cold weather Sunday night, we opted for some slow cooker deliciousness.
Guinness Beef Stew
With my crock (which is I think 6qts), I don’t pay too much attention to amounts of meat or veg listed, I just know I want it to be about 3/4 full. So I roughly halved this recipe and I cooked it on high for 7 hours 🙂 The only thing my husband had to say about it was, “Should have added more Guinness!” 🙂
Paleo Shepard’s Pie
I modified a bit as this was my second time making it. I loveloveloved the colors this combo of veggies gave us and it was a good amount to feed the husband and I and give us leftovers for the next night.
I just made a bunch of mashed potatoes as I like them, enough to cover the top of the dish I was using. For the sauce I didn’t use a thickener (tapioca starch in the link) and for the filling I halved everything and subbed chopped spinach for the kale. I also tend to go heavier on veggies and lower on meat in general, but don’t tell my husband 😉