So, it really doesn't matter how far along I get on this journey, on Saturday evenings I will always want to dive face-first into a goblet of wine. But, one more Saturday down and I did not dive in. Whoosh.
We started off our day with an exciting new recipe - Pumpkin Pancakes! Now, I know that ISWF and the Whole 30 Forum would scream at me about Pumpkin Pancakes being SWYPO, but I disagree completely. First, Pumpkin Pancakes are about as close to regular pancakes as cauliflower mash is to mashed potatoes. And why is it that you can "fake" things like cauliflower mash, cauli-rice, sweet potato fries, but somehow pumpkin pancakes are off limits? I personally believe Melissa Harwig may have found herself face-first in one too many Grand-Slam breakfasts in her earlier life and so pancakes are HER danger food. So, I have made my own executive decision to try them out. They were definitely a success. Parker tends to believe that anything with syrup must be a good idea, so I don't think he noticed/cared about the switch up. I ate them with scrambled eggs and some bacon and they gave some interesting new textures/flavors to my breakfast. To me pancakes aren't pancakes without syrup of some sort, and since that is not an option I found them more to be an extra dimension to my breakfast.
I also tried a new recipe from Pinterest for dinner. It was a smothered mustard/lime/cilantro chicken. It was OK, but not great. I don't think I would make it again.
Breakfast: Pumpkin Pancakes from Practical Paleo. Scrambled eggs and bacon.
Recipe: Pumpkin Pancakes
4 eggs
1/ 2 cup canned pumpkin
1 teaspoon pure vanilla extract
2 tablespoons pure maple syrup (optional)
1 teaspoon pumpkin pie spice
1 teaspoon cinnamon
1/ 4 teaspoon baking soda
2 tablespoons butter or coconut oil (plus extra for pan frying) *I used ghee instead of butter
Whisk the eggs, canned pumpkin, pure vanilla extract, and pure maple syrup together. Sift the pumpkin pie spice, cinnamon, and baking soda into the wet ingredients.
Melt 2 tablespoons of butter in a large skillet over medium heat. Then, mix the butter into the batter. Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. When a few bubbles appear, flip the pancakes once to finish cooking. Serve with grass-fed butter and cinnamon or sliced bananas.
Lunch: Chipotle salad with no dressing - guacamole on top.
Dinner: Mustard Lime Chicken and green salad
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