Another day, another recipe. I am always looking for deliciousness to make breakfast innovative and interesting and when there is really nothing else in the fridge besides eggs and kombucha, I know we've got a breakfast problem. I still had some canned pumpkin left over from my previous post, and that 1/2 banana, so I decided to whip up some pumpkin pancakes. As I've said before, I love pumpkin and since fall is pretty much coming to an end here in Chicago, I felt like I needed something festive to finish it up. Here is another simple recipe incorporating pumpkin...
This recipe is my Yiayia's (Greek for grandma) that she used to make on thanksgiving, except we opted out the bread! In the future, I may be experimenting with an almond flour crumble mixed in, but for now, between my brother's nut allergy and the deliciousness this already has, I think it is fine just the way it is. This is a great recipe for the holiday season and I am definitely going to be cooking it up for my family again during Christmastime. There are so many homey recipes out there right now, it is hard to decided which I want to try to whip up! Anyways, here is the recipe, enjoy...
This is a simple easy recipe and tastes delicious. I whipped it up last night for the carnivorous men in my family and it was devoured (yes, eating your veggies is a man thing). First pre-heat your oven to 375 F. My recipe requires 1 package of organic nitrate/nitrite-free bacon (trust me, you want to buy a good brand!) and about 1.5-2lbs (sorry this isn't very specific, but I just pick 'em up at the grocery store in 2 bags. Once you are in the kitchen, get a medium pan out, dice the bacon as best as you can-- it is so hard to dice raw bacon-- I don't know why!! Maybe I got a fatty batch? Anyhow, it doesn't have to be perfect. Throw your "diced" bacon in the pan and let it cook in its own fat on medium heat. Warning: it may painfully sizzle in your eye, so watch out! In the meantime, cut the butts of your sprouts and wash 'em. By now the bacon should be cooked so ladle it out with a slotted spoon for later use. Cook your brussel sprouts on medium-heat in the bacon fat until they are slightly golden and darker green (also add your salt and pepper to taste here). Once they looked cook, transfer to a casserole dish and bake in the oven for 25 minutes. When there is about 10 minutes left, add the bacon bits and voila! You have a beautiful, yummy side dish. If no one has a nut allergy in your family, you could bake it with pecans too, but sadly my brother does. Enjoy.
Here comes round 2! My first recipe post on my blog were the famous pancakes I loved so dearly. Well it has been over a year and the recipe has been modified to become even tastier and healthier. What did I change? Well my brother is nut-free due to an allergy so using almond butter or flour isn't convenient and can burn the pancakes really easily. Plus, we all have this new found love for coconut flour and its delicious taste, so what better way than to incorporate it into this pancake recipe (and ditch the omega-6s from almonds). The sweet potato is a good glucose source so perfect for post-workout (whereas my previous recipe used apple sauce and bananas-- OK choices, although the apples are full of fructose and will not go to replenish muscle glycogen). So maybe you don't want the science, you just want a delicious dish? Well you get both!
Here is my recipe...
During thanksgiving, I really wanted to make some pumpkin pie quickly and never had the patience to make the crust and the filling and then wait for it to bake (although I will be doing this next weekend and hopefully posting a successful recipe!). So after searching around on the internet for a quick pumpkin pie, I became inspired to make my own microwavable version! Click below for my recipe...