I have to say a huge thank you to The PaleoMom where I was able to get some amazing recipes. She has put a lot of work into her new book and her website is full of great, free recipes that can be adapted to be more “bulletproof.”
Some of the ones that I love to come back to are Plantain Pancakes and French Toast Bread. I will repost them below, but all credit goes to this awesome mama! The one recipe I cannot wait to try is the crepes…I make my crepes at the moment with potato starch but I know that isn’t great for you (unless you are consuming it raw as a resistant starch for probiotic gut purposes). My problem is finding green plantains…odd I know but when ever I go grocery shopping the plantains have almost always started to turn. BOO! Yum for caramelizing desserts but not for starchy breakfasts or refeed days.
My comments on the recipes are in italic bold…
- 2 large green plantains (about 2 cups pureed)
- 4 eggs (instead I use 6 egg whites)
- 2 tsp vanilla
- 3 Tbsp extra virgin coconut oil
- 1/8 tsp salt (a generous pinch)
- ½ tsp baking soda
- Extra coconut oil for frying …( I also use grass fed butter)
- Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender or food processor.
- Add the rest of the ingredients to the blender or food processor and process until it forms a smooth batter (about 1-2 minutes).
- Heat 1 Tbsp of coconut oil in a fry pan over medium-high heat. Pour batter into the frying pan until your pancake is the desired size. (I use medium heat and cook longer)
- Let cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles in it (just like regular pancakes!).
- Flip! And cook on the second side for 1½-2minutes.
- Repeat with remaining batter, adding a little more coconut oil to your pan as needed.
French Toast Bread
- 8 eggs, separated
- ¼ cup Maple Syrup
- 1 ½ Tbsp Ground Cinnamon
- 1/3 cup full-fat Coconut Milk
- 1/3 cup Arrowroot Flour
- 1/3 cup Coconut Flour, sifted
1. Preheat oven to 350F. Line a 9”x13” baking dish with wax paper. If helps to grease the wax paper with palm shortening, but isn’t completely necessary (I usually don’t bother). … (I do not use wax paper…instead I use parchment on the bottom and coconut oil rubbed along the sides of my corningware dish)
2. Using a standing mixer, beat the egg whites until stiff peaks form (you can also do this with a hand mixer or even by hand if you prefer).
3. In a small bowl, combine egg yolks, maple syrup, cinnamon, coconut milk, and arrowroot powder. (I omit the egg yolks so I don’t oxidize the fats…put them in your smoothie or something!)
4. Gently pour the yolk mixture onto the egg whites. Add about half of the sifted coconut flour. Gently fold the mixtures together. As they start to combine, add the rest of the sifted coconut flour. Fold until fully combined.
5. Pour batter into prepared baking dish and spread out evenly. Dust with extra cinnamon, if desired. Bake for 18 minutes, until golden brown and spongy to the touch.
6. Very shortly after removing from the oven, lift the flat-bread out of the pan (using the sides of the wax paper, or just flip the whole thing over onto a cutting board). Carefully peel the wax paper off the bottom. Slice into squares and enjoy warm or refrigerate for later.
So, with help from some very experienced, amazing fellow BP’ers I have devised a new vitamin regimen for myself that focuses on adressing minor adrenal fatigue and general adrenal health. I am going to stick with this for about 3-4 months and see how I feel. I want to really thank one individual and if you want to know more about his thinking and process, not to mentions actual knowledge behind it…please follow this link and help to support him. http://www.indiegogo.com/projects/ultimate-digestive-health-book?browse_v=new&show_todos=true
On to the new routine:
AM with BP coffee and an egg or two:
- Thorne B5 complex
- d3 (5000mg every other day)
- vitA (at the moment finishing btl of betacarotine but switching to fermented CLO)
- Ester C (NON GMO) 2000mg
- Glutathione, cycled on and off every week or two
- Calcium D Glucarate 1000mg
- zinc citrate 30mg
- krill oil
- two drops iodine…specifically this detoxadine kind (will increase this but need to look into how and how much if needed)
- magnesium glycinate 400mg
- Potassium citrate 200mg
- Ester C (NON GMO) 2000mg
- relora plus(for adrenal health)
Along with this I am making sure to eat good carbs with supper and occasionally lunch, keep up my good fats and protein. Maybe about 25/25/50 for calories from carbs/protein/fats. I am also taking 1/8 tsp salt in the am upon waking.
So, somewhere along the way I saw a post for cookie dough bites using chickpeas and another using flax seeds. Since that was a long time ago and I do not use those two ingredients, I didn’t pin them or put them into my favorites bar. Last time I made the energy balls I remembered that I wanted to try out a raw cookie dough type recipe. Here is what I came up with. I loved them but they were a little on the sweet side. I made them into tiny little balls instead on two bite size.
Cookie Dough Bites
- 1 1/4 cup raw almonds
- 1 cup raw walnuts
- 1/4 cup raw macadamia nuts
- 3 T chia seeds
- 3/4 tsp cinnamon
- 1/2 cup coconut flour
- 1/4 tsp salt
- 1/3 cup maple syrup
- 1/4 cup chocolate chips or 90% lindt bar chopped up
- In your food processor, add in almonds, walnuts, macadamia nuts, chia seeds, flour, cinnamon and salt. Pulse until you get a fine meal, scraping down the sides a few times.
- Either stream in or add small amounts of the maple syrup at a time and blend until smooth.
- Stir in chocolate
- roll into small balls and refrigerate until ready to snack!
Next time I am going to try only almonds and more macadamia nuts(if I can afford them!) and use dried cranberries and some small bits of white chocolate. I will probably reduce the amount of syrup with the white chocolate being so sweet.
Here is a quick recipe for a healthy, fun snack that leaves you with loads of energy. Feel free to tweak it as needed. My recipe changes every time so as long as its the consistency to roll into a ball, you are good! I don’t give amounts because you can make very little or a lot. Experiment! Have your child do it, they never measure!
- Unsweetened coconut, shredded
- Pumpkin seeds
- Chia seeds
- Raw Honey or maple syrup(we use mct oil combined with powdered xylitol)
- Nut butter(we use sunflower seed or macadamia nut)
- Finely grated carrot or zucchini
- Options: unsweetened dried cranberries, raisins, or cherries. Or anything else you can think of! Many people add oats but we keep this grain free.
Basically, mix all the dry ingredients together then add your sweetener and nut butter. Mix till you could roll it into a ball. Remember that grated carrots and zucchinis have high water content! Squish in a towel first to get some of the water out(or us a cheesecloth and save the juice for adding into something!)
This is a great toddler snack, especially when learning to roll balls! They usually love getting their hands dirty!
So I figured that I would post this now since my daughter just asked for a chocolate pudding snack. Here is one as paleo/primal/bulletproof as it gets.
Chocolate avocado pudding
- cocoa powder (unsweetened, raw if you can find it)
- sweetener of choice (stevia, xylitol, maple syrup, honey)
- milk of choice (coconut, cow, almond)
So, this isn’t really a recipe…you will need to find your own sweetness and consistency that you personally like. I use n immersion blender to mix this together. I add 1 avocado, a heaping lrg table spoon of cocoa powder, about 5 drops dark chocolate stevia, a tsp of xylitol, and coconut milk a tbsp at a time. I wiz it together and adjust for sweetness and consistency with stevia and milk. The trick is to not add too much milk, if you do add a small bit more cocoa powder. The little lady does not like this sweet. She also likes to break up a 90% Lindt chocolate bar and mix it in. One small avocado makes about 2 servings.
Give it a go!
Here is a photo…I’m no photographer!
All salt is not created equal. Did you know that your common table salt is actually 97.5% sodium chloride and 2.5% chemicals such as moisture absorbents, and iodine. It has been dried at over 1,200 degrees Fahrenheit. The excessive heat alters the natural chemical structure of the salt, so basically, our common salt has almost nothing to do with natural salt. See Dr. Mercola’s information page.
It has been chemically cleaned and is in almost every preserved product that you will eat. These salt crystals are isolated from each other and this causes our body to sacrifice a lot of energy in order to metabolize it. This can cause an imbalance in the fluid in your cells. When you have an intracellular water imbalance, the excess fluid in your body tissue can cause cellulite, arthritis, gout, and kidney and gall bladder stones. Low salt diets have been shown to increase insulin resistance in healthy subjects…this is bad!
Enter Himalayan Salt. It is pink and crystally and delicious and usually unprocessed, raw and right from the earth. This stuff contains almost the exact identical element that are needed in our body. It contains all 84 element found in your body. Instead of hindering it helps regulate the water content throughout your body. It promotes a healthy pH balance in cells, prevents muscle cramps, regulated and promotes natural sleep, supports libido, and contributes to vascular health. These are just a few things it does!
Not only is Himalayan salt better for you, it also can help you get over that 2-3pm low, when you want to have a nap(and often wake up groggier than before!). If you are already doing a high fat breakfast (bulletproof coffee) then adding a large glass of water mixed with ½ tsp of Himalayan salt first thing in the am may help. You must drink the whole thing. What it does is it helps get the adrenal gland started in the morning. It is like turning on a light switch. It reduces the stress on our adrenal glands which is the cause of our mid day nap. Because salt and the adrenal gland are tied together, when craving salt you are usually showing that your adrenal gland is not functioning properly.
So, since I don’t usually have breakfast (well not really, as I drink butter coffee…but that will be another post) my three year old needs to eat something interesting since dairy and gluten are kept to a minimum. I found this recipe on Pinterest and LOVED it. I have tweaked it a bit to suit our needs but the original post is here.
Now I thought soufflés were tricky business…they are not! I was surprised that even opening and closing the oven for my daughter to see didn’t phase it! It is especially good the next day as well if it lasts that long. This recipe is a fairly light breakfast, so it could serve 2 adults or depending on the appetite of the child, 2-4 kids.
- 5 free- range eggs, egg whites and yolks separated
- 2 T coconut oil or grass-fed butter, melted
- 1 T maple syrup
- 2 tsp vanilla
- 1 tsp cinnamon
- ½ tsp ginger
- ½ tsp nutmeg
- 2 bananas, sliced thin
Preheat your oven to 350 degrees. While preheating, put coconut oil or butter in 9″ round corel baking dish or other tall sided pan and place pan in oven. Let the oil melt and take out of the oven, swirl the oil to coat the sides. Put your sliced bananas in the bottom of the dish. Set aside.
In a small bowl, mix together egg yolks, maple syrup, vanilla, and all the spices until well blended. A fork works great!
Whip your egg whites until stiff peaks form. Using a spatula, fold in the yolk mixture and blend together just until combined. Mix as little as possible. It isn’t critical for the yolk and white to fully combine, everything all cooks together in the end.
Scoop the egg mixture into your baking dish.
Bake for 15-20 minutes.
Once out of the oven, serve immediately. I have sliced into pie pieces to serve as well as flipping the whole baking dish onto a plate so the banana’s are on the top(note:this often makes it fall quickly, but that is what my daughter likes to watch happen)
**To make this Bulletproof, simply omit the egg yolks and it works out great!**