Kid Friendly Breakfast Alternatives

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…

Plaintain Pancakes

  • 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)
  1. Peel plantains (I find it easier to quarter them before I peel them) and place pieces in your blender or food processor.
  2. Add the rest of the ingredients to the blender or food processor and process until it forms a smooth batter (about 1-2 minutes).
  3. 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)
  4. Let cook 4-5 minutes on the first side, until the top looks fairly dry with little bubbles in it (just like regular pancakes!).
  5. Flip!  And cook on the second side for 1½-2minutes.
  6. 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.

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Banana pancakes

Today I took my recipe for my souffle, tweaked it and turned it into pancakes. It turned out great and everyone ate them…and not a spec of flour in them. Horray! They are a great way to get protein into your kids when all they want is a pancake.

Banana Pancakes

  • 2-3 bananas (today mine were on the green side as I just bought them, oh well…less sugar)
  • 4 pastured eggs, separated
  • 2 Tbsp butter (or coconut oil) **I would melt them to rm temp if not using a high powered blender like blendtec
  • pinch of vanilla bean powder (or a splash of vanilla)
  • dash or two of cinnamon
  • pinch of pink salt

In a large bowl, beat egg whites stiff. In processor, throw everything else in and pulse until smooth. Fold yolk mixture into the whites quite well. Fry up on a pan at medium heat. These take a bit longer than traditional pancakes. When you flip them, squish them a bit to even them out as they are very fluffy. Top with butter, maple syrup, berries, drizzle of raw honey or the best…coconut cream whip! YUM.

 

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Muffin Base (GF, DF, grain free)

I wanted to post a basic muffin base that I use to add chocolate chips, blueberries, raisins and a shredded carrot or whatever else your mind can come up with. I do not add nuts to my baking because I do not want to cook them. SO…these I use when I need a snack for my daughters school or need to take something to a brunch. I usually have a version of muffin in my freezer at any time to pull out for a snack in case I didn’t get to the grocery store and have a hungry preschooler who doesn’t want yet another egg!

Muffin Base (GF, DF, grain free)

  • 1/2 cup coconut flour, sifted
  • 1/4 tsp pink salt
  • 1/4 tsp baking soda
  • 4 lrg pastured eggs, room temp*very important if using coconut oil…so it doesn’t solidify**
  • 1/2 c maple syrup or honey(or other liquid sweetener of choice)
  • 1/2 – 1 Tbsp vanilla (depends on what you are adding as optional..blueberries add more, carrot add less)
  • 1/4-1/3 cup unsalted butter, melted (or coconut oil to make vegan)
  • 2-4 Tbsp coconut milk or water
  • OPT: 1/4 cup chocolate chips, 1/3 cup blueberries…etc. Really anything adding up to btwn 1/4 – 1/3 cup. **If you add frozen blueberries you will need less(or none) water.

Make 6-8 muffins. preheat 350

In food processor, blend all dry ingredients. Add in liquid ingredients. Blend until smooth. May need to scrape down the bowl. Stir in optional ingredients and fill each muffin liner with about 1/4 cup batter. Bake about 20 minutes or until toothpick comes clean. Once cooled fully, cover and store in fridge or freezer.

Note about butter or coconut oil. I like a more moist coconut flour muffin so I add more. If you like a drier version, add less.

This is my strawberry muffin. I’m experimenting with half the syrup and xylitol and soda water.

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Naniamo Bars (GF, DF, grain free, raw, vegan…yummy!!)

One thing that my mom always had in the freezer just in case anyone ever came over unespected and she needed a good dessert, was naniamo bars. Semi frozen and totally full of awful ingredients they were so delicious. I hadn’t had a naniamo bar in almost 2 or 3 years since going paleo/bulletproof. I found lots of great sounding recipes but they all used dairy or cooked the nuts. Both of which I do not want in my body. I remember seeing a version of raw naniamo bars on Pinterst but of course…like half of the time I find something…I forget to pin it because there is so much amazing and delicious things to look at! I did have a recipe pinned for a caramel raw vegan cheesecake, so that is where I got my inspiration. I needed help with the creme filling because the last thing I wanted was for my bars to taste like freakin’ coconut…again. I feel like sometimes every tastes like coconut!!! I used the base to a nut bar recipe I use and it seemed to work great.

Here is what I came up with. These bars do need to stay in the freezer but thaw out just right in about 1/2 hr on the counter. I have only made them twice and I do need to keep experimenting with my topping since it doesn’t like to cut in nice slices…its too cracky when semi frozen…still tastes delicious but annoying.

One last thing…When I made these, I did not have a high powered blender…actually, even our magic bullet was broken. I had to use the S blade on our 13 yr old food processor. It did the job, but not super silky smooth like the creme should be. I cannot wait to try it again this weekend with my new Blendtec!!! TY Costco for having it on sale!

Naniamo Bars (GF, DF, grain free, raw, vegan…yummy!!)

Base

  • 1 c slivered almonds
  • 1/2 c soaked mejool dates
  • 1/2 c unsweetened shredded coconut
  • 1/4 c coco powder
  • 1/8 tsp salt

Creme

  • 1/3 c coconut oil
  • 3/4 c soaked RAW cashews (soak on counter for 3-4 hrs)
  • 5 Tbsp raw honey
  • 1/3 cup coconut creme
  • 3/4 tsp vanilla

Topping

  • 1/2 c coconut oil
  • 1/4 cup cocoa powder
  • raw honey (to taste…depends on if you like sweet or bitter)

Line an 8×8 pan with parchment and grease the sides with coconut oil. Add all BASE ingredients into blender, processor, etc. pulse until smooth. Spread it evenly in the pan. Put the pan in the freezer. Clean and dry the blender.

Drain the cashew, saving a bit of the water. Add all CREME ingredients into blender and blend until smooth. Scrape down the sides a few times. If the creme is way too thick, add a bit of the cashew water. **Note on coconut creme. You can buy concentrate coconut cream in a can or just but a can of full fat coconut milk and put it in the fridge for 24 hrs. when you open it up be careful not to shake it at all and the creme will have separated from the coconut water. Try to look for a gum free, non BPA can of coconut milk. ** Ok…now that it is smooth and silky (or slightly clumpy as my first few attempts), spread it over the base layer and return pan to the freezer. Keep it in there for a couple hours.

Now that you base and creme are super chilled, time for the chocolate top. In a small saucepan, melt the coconut oil over med low heat. Whisk in honey when it has just melted and isn’t hot, just liquidy. Add the cocoa powder and whisk again. Pull out the pan from the freezer and pour over the chocolate topping. Spread quick cause it will start to solidify right away. Return to freezer overnight. Pull it out the next day and let it sit on the counter an hour before slicing it. I cut my whole pan up and wrap them individually in wax paper and put in a tupperware container in the freezer.

Hope you enjoy. They are worth the expense(cashews aren’t cheap!) and the wait!

Crepes (GF, DF, grain free, nut free, almost paleo)

I love crepes. I love using them for sweet breakfasts and savory suppers. They are pretty much once a month thing…until I went paleo/Bulletproof. I have tried SO many different recipes using only eggs, coconut flour, rice flour and even collagen. Nothing worked well or tasted half decent. We have come to realize that we (my family) are not that sensitive to nightshades and do not care about the occasional insulin burst from so much starch. These are a treat for us on a weekend.

Crepes (GF, DF, grain free, nut free, almost paleo)

  • 7 eggs
  • 1/3 + 2 TBSP potato starch
  • 1/2 cup + 2 TBSP water
  • imersion blender and large bowl

First, blend the eggs until they are frothy (30 sec). Add the starch and water. Blend again until smooth (45 sec). Ladle small amount onto a hot pan and swirl around. Cook until edges start to curl a bit then flip over. I use med heat and generally a smaller pan. Before each ladle stir the batter really well as the starch tends to settle.

I know this recipe isn’t close to being bulletproof…what can you do. I’m human. I eat better than most people I know.

Chocolate Zucchini Muffins

So I need to be able to send snack occasionally for my daughters preschool class and they have fruit, veggie, dairy and bread days. But how do I send something for my bread day that all the kids will like that is also…gluten, dairy, nut, peanut and seed free….not to mention little to no sugar. You see, I must send something that she can eat too because there are enough days where she just takes her own snack and it is nice to be able to share the same thing with all her friends. I found the original recipe on comfy belly but needed to make some changes to reduce sugar and get better ingredients. So…here is what I came up with. The only thing I would like to play with next time I make it is taking out the egg yolks(so I don’t oxidize the good fat when it cooks) and use all egg whites. I will update when I make them again at the end of the month.

Chocolate Zucchini muffins (or bread, but I’ve never tried it)

2 cups finely grated organic zucchini
4 eggs
2 T melted grass fed butter
1/3 cup honey
1 T vanilla
1/3 cup coconut flour
1/4 cup cocoa powder
1/2 tsp baking soda(always aluminum free!)
1/2 tsp hymilayan salt
1 bar 85% Lindt (chopped small)

Preheat oven to 350

Grate all zucchini and use a towel or cheese cloth to wring out all the water from the zucchini. Put some muscle into this…it really needs to be as dry as possible.
In a food processor, add zucchini, eggs, butter, honey and vanilla. Pulse together.
Add in coconut flour, cocoa, baking soda and salt. Pulse together, scraping down once or twice.
Let sit for a few minutes for the coconut flour to absorb all the liquid.
Stir in chocolate

Line muffin tins with papers
Fill about 1/4 cup into each one. Makes between 8-10.
Bake about 30-40 minutes (and apparently 40-50 for bread)

Update on vitamin potocol

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
  • B12/Folate
  • 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

Lunch

  • 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)
  • selenium

Bed

  • 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.