Monday, October 15, Menu and Thoughts!!!

OK, my friends are asking for recipes and menu lists. So I'll post here. The only problem is I feel like I am cooking ALL DAY every day and there are still flops! Oh well, I am just trusting it will get better!

Breakfast - the family had leftover pumpkin pecan muffins, and I had low-carb Caveman French Toast, basically French Toast batter by itself. Coffee. MMM.
Lunch - LOTS of leftovers. Hubby and I had salad with steak strips on top, while kids had ham deli slices and cheese, as well as raw veggies. No dip.

...

Dinner - Paleo burger buns (MUST work on these, they were dry, but I think it's because I used emergency storage dried eggs. Hmm), grilled burgers, and Ginger-Garlic Cauli-Rice from http://www.thepaleomom.com/2012/08/recipe-ginger-garlic-cauliflower-rice.html.

What took me so long today? All the baking! I made the Paleo bread that was posted here before at http://satisfyingeats.blogspot.com/2012/01/easiest-bread-ever.html, plus I made the burger buns rather than just using lettuce leaves. I also took the flop flax bread I made and fried it up as French toast sticks right before the kids went to bed. This has got to stop though! I am so tired of cooking!

Still on Operation Use Our Bananas Up, I also made these pancakes from a recipe I found on SparkRecipes.com.  It is fantastic, and super easy.

Primal banana pancakes

Submitted by: SAYITBARBERRY

Introduction

I got this from Mark's Daily Apple website. It's a super easy way to make peanut butter banana pancakes. Gluten free! I got this from Mark's Daily Apple website. It's a super easy way to make peanut butter banana pancakes. Gluten free!

Minutes to Prepare: 10

Minutes to Cook: 15

Number of Servings: 10

Ingredients

2 slightly overripe bananas
2 T all-natural peanut butter
one egg
non-stick spray
See how!

Directions

Mash bananas and mix with peanut butter and egg. I mix mine in a large measuring cup so that I can just pour it straight from the cup.

Spray pan with non-stick spray. Pour batter onto the pan slowly and make sure that the pancakes don't touch. Watch carefully, as the pancakes do not bubble like normal ones do. When the edges look slightly brown, flip the pancakes. They do not take a very long time to cook.

I like to eat mine with jelly or honey.

makes approx. 10 small pancakes.

Number of Servings: 10

Recipe submitted by SparkPeople user SAYITBARBERRY.

Paleo Banana Waffles

These scored major points in our family!  In fact, they didn't even need maple syrup...a legitimate sweetener in the Paleo world.  And because they're made with bananas, they were super sweet.  I would guess that each 3" square waffle (our batch made 10) would contain about 20g carbs, not a small amount!  I'd have to take one unit of Humalog just to cover that, and probably two if I put the berries on top that the family did!

From this blog came the recipe to beat out any other waffle recipe.  I really think we've found our one, unless I am willing to make up my own that's more low-carb.  That's possible.  :)

I made a double-batch and made enough for later this week.  Score!!!


Paleo Banana Waffles (makes 5 3x3" square waffles)3 Tblsp coconut flour
3 Tblsp almond or other nut flour
1 tsp gluten-free baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
2 ripe bananas, mashed
3 eggs
1 Tblsp coconut oil or clarified butter, melted

Pre-heat waffle iron. Mash the bananas in a medium sized bowl. Add the eggs and melted coconut oil and mix. Stir in the almond flour and cinnamon. Sift the remaining ingredients: coconut flour, baking powder and baking soda and stir gently to remove any lumps. Add the batter to the waffle iron and cook until it stops steaming or the waffle iron lid can be opened without pulling the waffle apart.

We like to eat these topped with the Costco triple berry mix and homemade whipped cream. They're equally good slathered in butter and maple syrup, if you're into that sort of thing.

Paleo Seafood and Salmon Chowder

Paleo Seafood and Salmon Chowder: (From Caveman Strong...)
Ingredients:
15-20 raw shrimp (lrg)
3 slices of bacon or 3 oz of pancetta, diced
1 small onion finely chopped
1 teaspoon dried dill or 1 tablespoon of chopped fresh dill
1 bay leaf
black pepper to taste
1/8 tsp of cayenne pepper or to taste
2 stalks of celery finely chopped
1 1/2 to 2 cups of chopped peeled turnips or small cauliflowe florets
1 1/2 cups of chicken stock or organic chicken broth (BOX)
5-6oz salmon filet (organic)
1 can of unsweetned coconut milk
dill to garnish
Instructions:
#1Cook bacon in large saucepan over med – low heat when the bacon releases the fat and onion, dill , bay leaf , black pepper and cayenne pepper and cook until the bacon is almost crispy.
#2Add your celery , cauliflower and chicken broth simmer until vegetables are tender and 5 – 7 minutes .
#3(Optional: I poached the fish before adding it to the soup, so the soup wouldn’t taste too “fishy” for the kids. ) In a med saucepan bring 3 cups of water to boil. Add shrimp to boiling water for 10 seconds, remove then add to soup. Add salmon to boiling water for 5 mins, remove, chop in bit size pieces and add to broth.
#3 Remove skin from salmon and chop in bit size pieces, add to soup along with the raw shrimp (peeled).
#4 Simmer slowly stir in coconut milk, bring to boil and then simmer for approx. 10 minutes.
#5 ENJOY!

Atkinsish Low-Carb Pizza Crust

Another recipe to try...

Atkins Low-Carb Pizza Crust Recipe

A great Primal/Paleo Pizza Crust Recipe

I found this Paleo/Primal pizza crust recipe and want to bookmark it to give it a try!

Looks like a great mix of inexpensive and low-carb ingredients for someone like me.  Can't wait to try it!

"The Perfect Primal Pizza Crust Recipe"