Breakfast is BACK Baby!!!!

So I was reminiscing about one of our former favorite activities which was going to The Original Pancake House and getting a dutch baby.  The first time I had a dutch baby, my bestie introduced me and my husband to it.  Once we had it, it became a regular part of our life.  In my opinion, a good dutch baby FAR and away exceeds a regular old pancake.  I don't care if you top your pancake with chocolate chips and crack cocaine. . . it still will not beat out a good ol' dutch baby!  They are also known as German Pancakes.  I have looked before to see if there is any difference between the two, and to my knowledge, they are the same.  That being said, I have a couple German friends and a dutch friend so if any of you are reading this - please clarify for me if there is indeed a difference! 

At any rate, like most wonderful foods involving gluten and processed sugar, we had bid this adieu.  Today I was trying to do some menu planning and was looking for something different to do with eggs and some food other than meat and veggies.  Then it came to me!  So with a few modifications, very few actually, we have a paleo dutch baby!  This did no rise as highly on the sides as a typical dutch baby but that was to be expected.  It is gluten free, afterall!

Paleo Dutch Baby

3 TBSP Grass Fed Butter
1/2 cup almond flour or coconut flour
2 TBSP vanilla
2 TBSP honey (optional but oh-so-good)
1 tsp baking powder
1/2 tsp sea salt
1/2 cup almond or coconut milk
2 large eggs (room temp preferred)
Lemon Wedges
Maple Syrup

Preheat oven to 375 degrees
Take a cast iron skillet or any other type of pan. (I used 9" cake round today)
Put 2 TBSP grass fed butter in the pan then put the pan in the oven to preheat and melt.  (Kerry Irish Gold is my fave and usually available)

Melt 1 TBSP of butter in another dish and let cool
In a bowl combine flour, eggs, vanilla, baking powder, sea salt, and butter.  Mix it all together until your batter is nice and smooth.  Pour your batter into your preheated pan with melted butter. 

Bake for 30 minutes then serve.  Serve by squeezing a lemon wedge over top then adding maple syrup (or berries or whatever tickles your fancy)

ENJOY!!!!  It's a not-so-little slice of HEAVEN!!!!!  I used almond flour today.  I would like very much to try it with coconut flour.  I think it will probably come out lighter and a little more like a traditional dutch baby but with a coconut flavor twist.  Even being a flatter version, the flavor profile was *there* and it was very very YUMMY!!!

Chorizo Fritata

Our Fierce Mama has yet another breakfast treat!   They say that breakfast is the heart of the family  - and with that gorgeous family of current Mom & Dad CrossFitters as well as the young'uns so desperate for their own CrossFit career to begin - it's no wonder she has so many delectable delights!  Goooo Melissa!!

Ingredients:


1 lb Chorizo sausage
1 can diced green chilies
20 large black olives sliced
12 eggs
1 small yellow onion diced
1 red bell pepper diced
2 Chipotle peppers chopped
Fresh cilantro chopped
1 tsp oregano
1 tsp cumin

Directions:


Melissa used her favorite cast iron skillet for this recipe.  (Cast iron skillets are SOOO COOL! I aspire to have one one day!)

1. Preheat oven to 400 Fahrenheit
2. In skillet (Cast iron or oven safe) over medium heat, cook chorizo (be sure to remove casing) until crumbly.  Remove from heat.
3. To skillet: add onions, bell peppers, chipotle and saute in sausage drippings.
4. Cook thoroughly for about 8 minutes
5. Add sausage, can of chilies and black olives back to the pan.  Mix well over medium-low heat. 
6. While the above is cooking, in a separate bowl whisk eggs.  Season with Orgeno, Cumin, chopped cilantro, salt and pepper.
7. Read this step before doing! Pour egg mixture into DO NOT MIX! Now cook for another 10 minutes.
8. Place entire skillet into oven for another 6-10 minutes until fritata is lightly brown on top and egg is well set.
9. Remove from oven and let cool slightly.
10. Carefully cut into 8 slices.

Call that Yummers on a Plate! Enjoy!

Breakfast Cups

Oh the creative Mama Melissa has been at it again!  This is her recipe for a great breakfast that is not only totally yummy but totally portable!  Maybe it's like a paleo pop tart - just way way better!

Ingredients


1 Whole Package of Ground Turkey or Turkey Sausage - over 1 lb
1 Yellow, Red or Orange Bell Pepper chopped
1 Whole Medium Onion Chopped
1 Package of Sliced White Mushrooms
Sea Salt
Pepper
10 Large Eggs

Directions:

1. Preheat oven to 350
2. Line 12 cup muffin pan (or 2 six cup muffin pans) with paper baking cups.  Use only one paper cup per muffin is best.
3. In a medium non-stick skillet over medium heat, cook turkey, pepper, onion, and mushrooms for 5 minutes or until turkey is no longer pink.
4. Add a pinch of salt and pepper
5. In a medium bowl, whisk together the 10 eggs.
6. Add ingredients from the skillet to the eggs and mix together
7. Now spoon the ingredients into your muffin tins.
8. Bake for 15 minutes.

Voila!  Portable Paleo Breakfast for those hectic morning chasing a mammoth or a car pool lane!

Melissa's Paleo Pancakes - 2 Recipes

We all know a Paleo Mama is not only a Hot Mama - but a Mama who has to be creative if she is going to get her kids to eat the way cave kids ought to.  Here are her two paleo pancake recipes!  Griddle Hot Mama, Griddle!

Applesauce Pale Pancakes

Ingredients:
2-3 Eggs
1/2 c. unsweetened applesauce
1/2 c. almond butter
bunch of shakes of cinnamon
1/2 c. almond meal
1-2 tsp pure vanilla extract

Mix well and slap on a pancake griller!


Paleo Pancakes


2 ripe bananas
1 egg
1 heaping teaspoon almond butter

Directions


Mash banana really well and beat in egg
Add almond butter and stir, Stir, STIR!
Get a pan going with olive oil spray
Spoon in batter
Use a MEDIUM flame and be patient!  I would assume medium on electrics as well.
Wait until batter is set - similar to cooking an omelet
These are not easy to flip so do not make them big and do not crowd the pan!
Ever so gently, turn them over and cook through.
Serve with some berries!