Happy Monday! Here’s a delicious, healthy Fall recipe you can make this weekend, courtesy of my sister-in-law Meg and her husband Russell! Originally posted in 2014, the post and recipe have been updated a bit. Come back tomorrow for a recap from yesterday’s Dare to Bare event in NYC!
Hello again! Over the past two years my husband Russell and I have both had great success following Paleo-like diets off and on, especially when I originally lost 10 pounds in one month. Since then, we have evolved our eating style, maintaining a healthy balance which often includes Paleo friendly recipes. We’ve made a lot of omelets and frittatas in the past, but now that the leaves are falling and the air is crisp, we wanted to cook something that reflected the fall season. What better than a warm stack of fall themed pumpkin pancakes?
We struggled to find a recipe that was fluffy and tasty enough to stand up to a regular pancake. Some of our first batches, while tasty, left us with results that we could only describe as “scrambled pancakes”. We thought we were cooking them wrong because they were so crumbly and dense. To remedy this, we tried cooking them at a lower heat for a longer time, we tried different types of flour, and different wet and dry ingredients but couldn’t replicate the consistency of the traditional pancakes we grew up with. After scouring the web and trying parts from numerous recipes, we finally figured it out. Baking soda. Not all Paleo recipes call for baking soda, which is one of the things that makes these pancakes so fluffy and DELICIOUS!
Paleo Pumpkin Pancake Recipe
- 2 large eggs
- ½ cup pumpkin puree
- 2 tablespoons of sugar free syrup
- ½ teaspoon allspice
- ½ teaspoon cinnamon
- ⅔ cup almond flour
- a dash of kosher or sea salt
- ½ teaspoon vanilla extract
- ¼ teaspoon baking soda
- ½ cup pecans
- Heat a small skillet over medium heat with a touch of coconut oil. Add pecans. Toast for about 3 minutes or until pecans are fragrant. Be careful not to burn the pecans – shake the skillet frequently. (Note – these are for the topping. Feel free to leave them raw if desired or not use them at all).
- In a large mixing bowl, whisk together eggs, pumpkin, syrup, cinnamon, allspice, and vanilla until well blended.
- In a separate bowl, mix together the almond flour, salt and baking soda.
- Stir the dry ingredients into the wet ingredients, making sure there are no lumps.
- Lightly grease a griddle with your fat of choice (we used coconut oil) and turn on medium heat until a drop of water sizzles on the griddle.
- Pour the batter onto the griddle in whatever size pancakes you like. Cook until bubbles form on the top of the batter. Carefully flip and cook the other side.
- Stack and top with pecans and sugar free syrup (or whatever fun fall toppings you choose!). We also dusted ours with a bit of cinnamon.
*Note – you will see in the picture we served these with bacon (which makes every meal better). During our Paleo challenge, we learned that most bacon you can find at the grocery store is cured in sugar. We recommend Organic Sunday Bacon by Applegate which has less sugar than most and is cured in Paleo friendly, organic cane sugar.
If you love this recipe as much as we do, please share it on Pinterest, Twitter or Facebook!
Last week during a work happy hour, a co-worker who is getting married in six weeks asked me how she can lose 10 pounds before the big day. While I am neither a dietitian nor a personal trainer, I spent the next thirty minutes sharing with her a few of the tips and tricks I’ve learned over the years.
Since she and the other co-workers continued to ask me questions for the duration of our happy hour, I thought it was only kind of me to share the discussion with you guys.
Over the next few weeks, I am creating posts inspired by the questions asked during the conversation. Some of them may be more basic and less relevant for readers who are already practicing a healthy, balanced lifestyle. But, for others, I hope that these tips, tricks, workouts and recipes will serve as inspiration to improve even just one aspect of your day.
As you know, my goal is to inspire each one of you to lead healthier, happier lives regardless of your stress levels, commitments or daily life demands.
Today’s focus is BREAKFAST.
Now, I’ve never been one of those girls who can survive on water and coffee alone until taking a lunch break. While I know many people who just “aren’t breakfast people” I am not one of them. Growing up, my parents never let us leave the house without eating breakfast. Over the years this meal evolved from milk and cereal to toaster strudels and Jimmy Dean sandwiches until finally circling back to the balanced, healthy meal of oatmeal or eggs. In fact, eating a healthy breakfast makes me feel like SuperWoman the rest of the day.
Not on team breakfast yet? Maybe these facts will convince you.
- Breakfast eaters tend to have better diets overall, consuming more fruit, vegetables, milk, and whole grains than non-breakfast eaters. (Consumer Reports)
- Studies show that breakfast can be important in maintaining a healthy body weight
- Breakfast needs healthy protein and fat in order to satiate you and stabilize your mood and cravings. (AnnetheRD)
A creature of habit, over the past ten years, since taking charge of my health, I rotate through the same four breakfasts depending on the season, my workout schedule or mood. Similar to my workout habits, my breakfasts have evolved for the better over the past year. I’ve spiced up each of the breakfasts to have a bit more staying power, nutritional punch and flavor by adding protein sources, fruit and spices. Gone are the packs of Quaker Oats Weight Control oatmeal, of which the banana nut flavor was a favorite during my Weight Watcher weight loss era from 2005-2007. Friends and resources like Anne have helped me understand the importance of being able to pronounce each ingredient. I don’t need to buy prepackaged oatmeal with many unknown ingredients. Instead, I can save money and eat healthier by making my own oatmeal concoction, inspired by seasonal flavors.
Below, you’ll find a round-up of my favorite healthy breakfast recipes for each of my four breakfast rotations.
How about you? What is your favorite breakfast?
Good morning from cookie central. My mom and I have spent more than twelve hours in the kitchen together baking cookies. One of our family traditions is to for my mom and I to decorate the Christmas tree and bake cookies together each year. Even though this means that the first few days home are jam-packed, I wouldn’t have it any other way.
Instead of limiting our cookies to one or two types, we do our best to please everyone by baking each person’s favorite cookie or treat. So far, we’ve baked eight different types of desserts ranging from peanut butter blossoms, toffee bars and sugar cookies.
When you’re tempted to eat cookies for breakfast, the easiest solution is putting the flavors in your oatmeal. Yesterday morning’s breakfast was a delicious, five-minute chai cookie oatmeal.
Chai Cookie Oatmeal
Time: 5 minutes
- 1 cup quick cooking oats
- 1 1/2 cup hot water
- 1/4 teaspoon salt
- 1 tablespoon flax seed oil
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon vanilla extract
- 2 teaspoons honey, plus more to taste
- 1/8 teaspoon vanilla extract, optional
- 1/8 cup chopped pecans
- Optional 1 teaspoon brown sugar or sugar in the raw to sweeten
Combine all ingredients together, stirring well. Once combined, either put in oven on 350 degrees for 5 minutes to warm and bake or put in microwave to bake. Divide into two servings and enjoy!