Tag: food

Gluten Free Buttermilk Pancakes

Ingredients

  • 2 cups gluten free flour (King Arthur Flour’s “Measure-for-measure”)
  • 1 Tbsp baking powder
  • 1 tsp salt
  • 1/2 cup buttermillk powder + 2 cups water (or 2 cups of buttermilk!)
  • 2 eggs
  • 1 tsp psyllium husk fiber (finely ground powder)

Method:

Combine all dry ingredients. Mix in wet ingredients. Allow batter to sit for about ten minutes and add more water as needed – the gluten free flour absorbs a LOT of water. Then cook pancakes.

The Smoothie

Coconut milk + water, frozen fruit … plus:

  • Ground flax seed
  • Chia seeds
  • Unflavored gelatin
  • Prebiotic fiber (maltodextrin)
  • Psyllium husk fiber (fine powder)
  • Broccoli (for sulforaphane)
  • Lions mane mushroom powder
  • <other thing in the bag I cannot remember>
  • Sometimes CBG powder

Sausage Egg McMuffins, quasi AIP

Cassava flour rolls, vegan cheese, and ground pork with spices to somewhat mimic sausage.

Ingredients:

2 cups cassava flour
1 Tbsp baking powder
1 tsp salt
3 eggs
1/4 cup coconut oil
2 Tbsp maple syrup
2 tsp yeast
1 cup warm water

Combine water, maple syrup, and yeast. Allow to sit for about ten minutes until it is very frothy.
Mix dry ingredients, combine with wet ingredient, allow to rise for an hour. Shape into rolls and allow to rise for 30 minutes.
Bake at 350 for 25-30 minutes

Green Banana Hash

I made green banana hash tonight to go with our pork chops and broccoli. Microwaved four green bananas for five minutes (cut off ends, cut along back to cut through the peel, then microwave). I let them sit about ten minutes to cool down, then removed the peel. Diced into small pieces and then smashed some to make really small pieces. Added a little salt, then sauteed in coconut oil until crispy. They’re really good – and with bright green bananas, they do a very good impression of potatoes.

Green Banana Pancakes

Another attempt to make a less inflammatory version of pancakes – this recipe was superb. Fluffy pancakes (not light and fluffy, almond flour makes a denser, heavier pancake), very tasty, and incredible paired with cherry juice and cherries.

Ingredients:

  • 2 green bananas, steamed and mashed
  • 1 cup almond flour
  • 2 tbsp cassava flour
  • 1 tbsp maple syrup
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup almond milk
  • 1 egg, beaten
  • 2 tbsp coconut oil or olive oil

Method:

Steam the bananas in the microwave (about 5 minutes) or boil them (20 minutes). Allow to cool, peel, and then mash.

Mix the dry ingredients together. Mix the wet ingredients together and combine with mashed bananas. Slowly combine the wet and dry ingredients.

Allow batter to sit for 10 minutes (almond flour will absorb moisture, so it will thicken as it rests)

Over medium low heat, cook pancakes. Pour some batter into the pan. When bubbles start to form and not pop, flip and cook for a few more minutes.

For a sauce, I heated juicy frozen cherries. The cherry juice was drizzled over the pancakes, and the cherries were served on top.

Turkey Salad

I made a turkey salad with ~ 2 cups of roast turkey diced, 1/2 cup yogurt, 1/3 c chopped pecans, 1/4 c chopped green olives (stuffed with garlic and jalapeno peppers), a little diced onion, ~1 tsp tumeric, 1/2 tsp salt, 1/2 tsp garlic powder, and 1/4 tsp black pepper

Mixed all together, it looks just like chicken salad 🙂

Served with gluten free crackers and guacamole for a quick lunch.