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Archive for the ‘Main Dishes – Meatless’ Category

I’ve never been much for eggs, and when it comes to pancakes – generally speaking – give me waffles. I MUCH prefer waffles. But when my husband brought home Practical Paleo a few years ago, we discovered a tremendous pancake recipe that we all love.

pumpkinpancakes

Pumpkin pancakes make a great dinner or breakfast.

(If you aren’t familiar with a paleo diet, you’ve probably had your head stuck in a hole of the diet world for the last few years. My husband is a big proponent, while I tend to be a bit of an “all-things-in-moderation” sort of gal when it comes to nutrition.)

Anyway, I’ve tried very hard to reduce carbs in order to reach balance on our table so we ALL feel like we’re eating healthy while not making any foods taboo. These egg pancakes are fun, fast, and flavorful. I usually make a HUGE batch for dinner, and then freeze a bunch on cookie sheets to pull out one at a time and reheat for the kids’ breakfasts or an easy snack.

pumpkinpancakes

My big new electric griddle helps me make LOTS of pumpkin pancakes at once!

Pumpkin Pancakes from Practical Paleo

  • 4 eggs
  • 1/2 cup canned pumpkin
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons pure maple syrup (optional – I rarely use this.)
  • 1 medium ripe banana (optional – I ALWAYS do this.)
  • 2 teaspoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1/4 teaspoon baking soda
  • 2 tablespoons butter or coconut oil (plus extra for frying. I use butter.)
  1. My method: With an electric mixer, beat the banana and pumpkin together. Add in spices and baking powder, beating until well combined. Add eggs and vanilla, beating until combined. 
    Original Method: 
    Whisk eggs, pumpkin, vanilla, and syrup together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients. (I had issues with the spices floating on top instead of mixing in well with this method, hence the change.)
  2. Melt 2 tablespoons of butter. Mix into the batter.
  3. Grease a skillet, griddle or electric griddle, and heat over medium heat; when hot spoon/pour batter into desired size to make pancakes. (I’ve found that smaller pancakes are much easier with this batter than large ones. About 4-inch pancakes work best.)  Cook until pancake is mostly set, and then flip over.
  4. Serve with butter, sliced bananas, jam, and/or maple syrup. Experiment with toppings. Which is your favorite?

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BC (Before Children) my husband and I only cooked for the two of us. This was one of our favorite quick and simple meals; the simple pasta sauce whips up on the stove in less than 15 minutes, and makes just enough for two.We love the flavor garlic adds, and the crushed red pepper flakes give it just enough zing to be exciting.

Once the kids were born, it was knocked out of the rotation because “I don’t like tomatoes” and “it’s too spicy” became just annoying.

Every once in a while, I get the house to myself and even a meal to myself, (What?!?! Yep, it happens.) and I decided I wanted Quick Marinara. We had some leftover spaghetti noodles and some leftover cooked chicken pieces in the frig, so it was meant to be.

In retrospect, I should have left out the chicken. It interrupted the flavor of the sauce. Now, if you had some well-seasoned chicken breast on hand, it might be a different story.

Quick marinara

Quick Marinara, with cut-up chicken breast pieces to add protein.

Quick Marinara for Two

  • pasta of your choice
  • 3 garlic cloves, minced
  • 1 tsp. olive oil
  • 1 can (14.5 ounces) Italian diced tomatoes, undrained
  • 1 Tbsp. tomato paste
  • 1 tsp. dried basil
  • 1/8 tsp. pepper
  • 1/8 tsp. crushed red pepper flakes
  • 2 Tbsp. grated or shredded Parmesan cheese (optional)
  1. Advance preparation:  Mince the garlic. (Did you know that letting minced garlic sit for several minutes before cooking may make it healthier for you? So mince it up and let it rest while you get the pasta going and heat the oil in the skillet.)
  2. Cook pasta according to package directions.
  3. Heat oil in medium skillet. Saute garlic in oil for 1 minute. Add tomatoes, tomato paste, basil, pepper, and crushed red pepper flakes. Bring to a boil. Reduce heat, simmer, uncovered, for 10 minutes or until liquid is reduced. Serve over pasta. Sprinkle with cheese, if desired.

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