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Tag: grain free

  • Three Ingredient Protein Pancakes (Grain-Free, Nut-Free)

    Three Ingredient Protein Pancakes (Grain-Free, Nut-Free)

    pancakes4 Today is our anniversary, so I made a favorite around these parts: pancakes! But these are no ordinary pancakes, no sir. With only 3 main ingredients and 21 grams of protein per serving (4 pancakes, yessss) these little guys will leave you full and happy without the sugar coma and hunger pangs an hour later. And can we mention the importance of potassium and the positives of sunflower seeds? Plus they're simple to whip up! I mean, that's a given with only having 3 ingredients, right? Bananas, sunbutter and eggs. I use green-tipped bananas (less sugar development), pasture-raised eggs, and I made my own sunbutter using sprouted sunflower seeds. Sprouted seeds are much easier to digest, and are more nutrient rich than regular old hulled seeds. Plus I actually much prefer the taste of freshly made sunbutter to the jarred stuff! Annnnd it takes about 3 minutes to make. This recipe calls for 1/2 cup of sunbutter, so to make this I used 1 cup of the sprouted sunflower seeds, and processed them in a small food processor until it was a consistency of damp sand. Then I added about 1 Tbsp of avocado oil and processed again. I scraped down the sides, added one more Tbsp of avocado oil, then let the processor run until it was a creamy, sunbuttery texture. Yes, sunbuttery. Fast-forward to that golden stack of deliciousness, and I'd say this anniversary was off to a good start! Three Ingredient Protein Pancakes (Grain-Free, Nut-Free)

    • 1/2 cup of sunbutter (jarred or make your own as stated above) (can sub other nut butter)
    • 3 green-tipped bananas
    • 3 pastured-raised eggs
    • Coconut oil or avocado oil to grease the pan
    • Optional ingredients: vanilla extract, cinnamon, nutmeg, chocolate chips, blueberries etc!
    1. Mash your bananas into an almost smooth pulp.
    2. Add your eggs and sunbutter to the mashed bananas. Add vanilla or spices if desired.
    3. Using a hand mixer, mix at high speed until fully combined and mostly smooth (may have a few banana chunks).
    4. Add oil to a skillet, and turn to medium heat.
    5. Once the pan is heated, add 1/4 cup of batter. Cook like normal pancakes, flipping once the edges turn golden brown and bubbles have started to form on the top of your pancake. Cook until both sides are gold brown.
    6. Repeat with the rest of your batter, and serve with any topping you choose! (I like cinnamon and wild berry jam... and mimosas.)
    Makes 2 servings of 4 pancakes. pancakes16 pancakes17 pancakes18 pancakes9 pancakes10 pancakes5 In case you were wondering, yes, yes I was taking pictures of my food throughout our anniversary breakfast. So romantic. Not sure if he knew what he was signing up for, but hey, at least he's getting fed. Also, a behind-the-scenes shot at how I cooked these dudes. More clean up, but less time before food is in my belly... pancakes20  

  • Clean Eating Breadsticks (Gluten-Free, Grain-Free)

    Clean Eating Breadsticks (Gluten-Free, Grain-Free)

    19 In my humblest o' opinions, these are the ULTIMATE clean eating breadsticks. Have I mentioned I'm a carboholic? Right. So breadsticks were my friend. Or so I thought, until I realized that all of the crap in them, like so many of my other favorite "friends," was making me miserable. So with some tinkering, I've managed to come up with a dough that is bready, fluffy, and versatile. I've used this base as a pizza dough, as a bun for sloppy joes, and even attempted modifying it to create cinnamon rolls (fail, terrible fail, but I will persevere). Best part about this hearty dough is that it isn't loaded with expensive nut flour. The base is sunflower seeds (a favorite of mine), which when bought already hulled and unroasted are on the cheaper end of the clean eating budget. In the following pictures, I've shown how you can create your own sunflower meal. I actually used a combination of sprouted sunflower seeds and pumpkin seeds simply because that's what I had on hand, but you can easily use just sunflower seeds, or another nut meal (ie almond flour, or cashew meal) as a 1:1 replacement. As I already mentioned, the versatility of this dough is amazing, and I can guarantee that this will not be the last time this recipe shows up in a post! It holds together pretty well (considering it's a gluten-free recipe, I can only do so much people!), is definitely hearty enough to dunk, and is protein-packed enough that it will leave you completely satisfied--unlike its high-glycemic, white flour counterpart. Oh, not to mention all of the good fats and oils packed into these little babies, which not only makes them healthy, but most definitely keeps them moist and fluffy. If you're like me and NEED a clean bread replacement, or maybe are just looking for a more filling alternative to the yeasty, sugary white bread we've gotten so accustomed to, look no further, this stuff was made for you! Clean Eating Breadsticks

    • 1 cup ground sunflower seeds
    • 1 Tbsp almond flour (to make these nut-free, use an extra Tbsp of flax meal instead)
    • 1 Tbsp flax meal
    • 1/4 cup coconut flour
    • 2 pastured-raised eggs
    • 3 Tbsp water
    • 2 Tbsp olive oil
    • 1/2 tsp apple cider vinegar
    • 1/2 tsp baking powder
    • 1/2 tsp salt
    • 1/2 tsp oregano or Italian seasoning mix
    • 1/4 tsp onion powder
    • 1/2 tsp garlic powder
    • 1/4 tsp black pepper
    Makes four 2" x 6" breadsticks.
    1. Preheat your oven to 350 degrees F, and line a baking sheet with a piece of oiled parchment paper.
    2. Grind your sunflower seeds in a small food processor until in a medium-fine meal (as pictured below).
    3. Combine your dry ingredients in a large bowl (ground sunflower seeds, almond flour, flax, coconut flour, baking powder, and spices).
    4. Add the rest of the ingredients into the bowl of dry ingredients and mix by hand until thoroughly combined. Your mixture should stick together in a loose dough ball shape.
    5. Divide your dough into 4 even sections, and mold into breadstick shapes. This dough will not roll out like a traditional bread does, so what I usually do is start to form the breadstick shape in my hands, then place on the baking sheet and continue to mold the dough until I have obtained my desired size and shape. The dough should hold its shape, but still feel slightly loose and watery. Place the breadsticks 1-2 inches apart on the baking sheet.
    6. Place the baking sheet in the oven and bake for 10-12 minutes, or until they are golden brown in color, browned on the bottoms, and cracked on the tops.
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