Posts Tagged ‘pancakes’

Yes, I am less than a week away from completing my whole30. I haven’t blogged since Day 2 because, at times, I’ve actually forgotten about this challenge all together. I’ve been so consumed with bringing all the creations in my head to life! When making the decision to participate in this challenge, I was somewhat afraid that I would run out of ideas and run out of energy to make the journey seem new and exciting every single day.

It’s funny how eating cleaner has not only cleansed my body but has also rejuvenated my perspective on life. I have always loved cooking and experimenting in the kitchen. But comfort food to me used to equate to lots of rich, buttery, and likely cheesy fattyness I don’t even really regret eating because I can’t deny it was good. Within the past 22 days, I have redefined what comfort food means to me. And, dare I say, I have surprised myself along the way.

People have a lot to say about paleo/whole30. I agree that there are negative aspects, like cutting out milk– as it is a good source of calcium. However, for the most part.. the grain, the starches, and anything with added sugar.. I realize I can really do without. I’ve learned that fresh produce can be equally as satiating when cooked well. If I’m craving something sweet, I immediate think fruit.. dessert.. yes! I’ve grilled, sauteed, baked, boiled, steamed, and Magic Bulleted my way through every meal and I’m absolutely loving how something as simple as careful and conscious preparation can make food taste better!

Let me update you on some of my creations:

Day 3: open faced omelet with sauteed peppers and onions, cherry tomatoes, avocado, cilantro, fresh lime juice, s+p






chicken salad (roasted chicken breast, avocado, lime , cilantro, onion) on a bed of romaine with apple slices drizzled with cashew butter



paleo blueberry muffins- made with almond flour, almond butter, and coconut oil





zucchini ribbons with mushrooms, coated with a light garlic sauce and topped with chopped almonds





smashed strawberry, peach, mango, pineapple, lime filled with pellegrino and finished off with some blueberries


Day 4: mixed greens salad with apple, avocado, tomato, green onion, and almond flour and coconut encrusted chicken

Day 5: homemade real fruit popsicle


Day 6: paleo pancakes with warm blueberry syrup and bacon on the side

Baked salmon with lemon pepper, steamed veggies, and zucchini bacon scallion fritters

Day 7: grilled burger with lettuce, tomato, homemade guac, and crispy bacon


Day 8: salmon with basil and walnut pesto.. And maple glazed sweet potato fries.

Sliced banana, almond butter, blueberries, and toasted coconut


Day 9: Zucchini boats with sausage and vegetable marinara filling

Day 10: Egg scramble with bell pepper, salmon, and green onion. And banana and almond butter drizzled with honey

Personal paleo pizza.. leftover sausage marinara, bell pepper, onion, mushrooms, olives, arugula, tomato, and basil

Apple sauteed with orange juice and topped with warmed slivered almonds, cinnamon and a drizzle of honey

Day 11: Fried “rice” made with cauliflower.

Day 12: Frozen fruit blended with banana.. nice and thick and refreshing. Better than ice cream!

Day 13: Paleo waffles with warm strawberry syrup

Day 14: BBQed chicken over slaw.

Day 15: Asparagus and sausage frittata

Day 16: Paleo banana pancakes topped with almond butter, warm strawberry syrup, and cinnamon

Day 17: Fish and chips– white fish battered with almond flour and coconut flour, baked sweet potato chips, and roasted red pepper and garlic dip


Day 19: Homemade trail mix– almonds, walnuts, dried cranberries, dried blueberries, and toasted coconut. Great snack! I make a big batch so I always have some on hand!

Grilled zucchini, bell pepper, onion, cherry tomatoes, and chicken

Day 20: BBQed pork chop with grilled vegetable, avocado, cilantro, and lime slaw

Frozen mashed banana with toasted coconut mixed in.. topped with warm strawberry sauce, slivered almonds, and extra toasted coconut

Day 21: Fried egg with mixed greens salad drizzled with balsamic

Personal portobello pizza with homemade sauce, hot Italian sausage, caramelized onions, and olives. Also, simple arugula and seasoned sweet potato salad

Day 22: Turkey and spicy sausage meatballs baked and then simmered in homemade marinara sauce.. on top of a sweet potato and roasted red pepper mash.. and arugula salad with avocado, tomatoes, olives, and red onion

Clearly, I had to make up for all the posts I never wrote. As you can tell, most times I’ll use the same ingredients over and over.. but I do try to prepare them differently each time. For some things, like the paleo waffles, pancakes, muffins and almond flour pizza crust, I did search the web for a good recipes to follow. But that’s about it.. for the most part, I’ve been cooking based on my instincts and it’s worked out well so far.

Each day, I’m learning more and more about food and expanding my palate to tastes and food pairings I’ve never really tried before. Since I started my whole30, I have not used any processed foods. Everything, including all the sauces and dips, have been made fresh.

I’m finding that now when I go grocery shopping, I’m usually walking in without a real plan– which is so unlike me. Usually, I make a list and check it twice. But I truly believe that clean eating is really about how food inspires you. I spend the most time in the produce section, circling around a few times to scan all the fresh goodies. Not relying on a list is actually a very freeing experience. I also scope out multiple grocery stores to grab ingredients.. Whole Foods for the freshly ground almond butter, almond and coconut flours, and coconut oil.. Trader Joe’s for just about everything else.. And a few trips to Safeway just because it’s closer.

I hope some of my whole30 creations have made the 30-day challenge a little less intimidating for those of you who are interested. Paleo/whole30 is not difficult at all. But, like all good things, it does take time. I do have lazy days where I contemplate just eating the same meal for a few days in a row. The key to staying motivated and sticking to eating clean is avoiding those lazy moments. I literally open all my cabinets and stand in front of my refrigerator for a few minutes at least once a day– sometimes more when I feel like my creativity is fading– and asking myself “What will I make today?”


I’m shocked that I’ve completed Day 22 already. I’ve really never felt better! I’m definitely appreciating and enjoying food so much more and I have also established way more confidence in the kitchen. I know I have a lot more paleo/whole30 left in me! Stay tuned.. it’s not over yet!


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Usually, I start my day off with 2 eggs (sometimes scrambled, sometimes over medium..) and a piece of toast. Other days, maybe I’ll just have a bowl of cereal with banana. And on some weekends, when I’m feeling ambitious, I’ll whip up a batch of waffles, pancakes, or french toast.

Because I’m not too patient in the morning, my waffles and pancakes come from a box. Knowing that I had some extra buttermilk in the refrigerator (the rest of the pint I bought for the buffalo chicken the other night), I had a sudden urge for homemade buttermilk pancakes. I used a recipe on RecipeZaar but tweeked it a bit to fit my taste.

The Best (No Kidding) Buttermilk Pancakes


3 eggs, separated
1-2/3 cups buttermilk
1 teaspoon baking soda
1 teaspoon vanilla extract*
2 teaspoons baking powder
1/4 teaspoon salt*
1-1/2 cups flour
1 tablespoon sugar
3 tablespoons unsalted butter, melted


1. Beat the yolks until pale and smooth.

2. Beat in the buttermilk and then the baking soda and mix well. *Add vanilla and mix until incorporated.

3. Sift in the dry ingredients mixing as you add; make sure the batter is smooth.

4. Add in the melted butter and mix well.

5. Beat the egg whites in another bowl until stiff.

6. Fold into the batter until no bits of white are visible.

7. Let the batter stand about 20 minutes before making pancakes.

8. Make sure your griddle is really hot (the old water droplet test).

9. Ladle batter onto griddle; turn when bundles form across the cakes and allow to lightly brown on the second side.

10. Serve with warm maple syrup and sweet butter.


*These indicate the changes I made to the recipe. I used a only a pinch of salt (about 1/4 teaspoon). The recipe originally called for 1/2 teaspoon of salt, but a couple of the reviews said that the pancakes tasted too salty. So, I cut it down slightly to avoid that problem. I also added 1 teaspoon of vanilla extract to the original recipe. I was surprised to see it wasn’t already included! But the hint of vanilla was wonderful and not overpowering at all.

These buttermilk pancakes are much better than any from a box. The buttermilk adds a richness of flavor but the baking soda, baking powder, and eggs whites (folded in) keep each pancake light and fluffy.

I was pretty satisfied with drenching these guys in warm maple syrup. However, you can add whatever toppings you like!! I once made a blueberry syrup that was fantastic!! For a delicious, easy, quick, blueberry syrup, just heat fresh blueberries and maple syrup (approx. 1:2 ratio depending on how much berry you want!) in a saucepan over the stovetop. Mix occasionally and simmer, allowing the blueberries to pop open. You don’t need to add any additional sugar because your favorite maple syrup has enough to make this sweet, deep purple sauce perfect for pancakes, waffles, or french toast!

There probably won’t be any leftovers of these but this batter can be stored and frozen to save. If you’re looking to impress for breakfast, heat up the griddle and start stacking up some homemade buttermilk pancakes! Good luck trying to resist eating the whole batch yourself!

nom nom nom.


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