Happy Healthy Holidays!

Tis' the season to be busy!   I've been virtually non-existent on here these past two months.  I'm sorry about that.  Well, not really..... I haven't made this site a priority in my life because, well, it isn't lately.  I am still cooking in healthy, homemade ways.  I just haven't made anything new or taken the time to take photos or write down recipes in the past several weeks. 

I promise you that things are going really well.  My cooking and recipe habits have their ebbs and flows like the rain and wind....  Sometimes I am really into it and and into sharing it.  While other times, I am working on other projects -- like being published in local magazines for my writing, like outlining my first novel, like working late to make overtime, like doing holiday activities with my two kids and husband, etc. etc.

So all is wonderful on our end - just hectic and busy and chaotic in that "real life" kind of way!  I want to wish you and your family a Merry Christmas and a Happy New Year too!

From my family to yours, have a healthy holiday season!  Remember that it's never too late to take control of your health and kick those bad sugar habits.  It's the best thing you can do for yourself and your family!

Cheers!

Best wishes,
Mandy, Kirk, Vivian and Lana

Paleo Gingerbread Waffles (and Merry Christmas!)

I made these gingerbread waffles as a treat for my family recently.  They are very filling and easy to make! 

This would not be something I'd eat every week.  However, I like these for a special reason or change from my usual eggs for breakfast especially around the holidays. 




Paleo Gingerbread Waffles
Makes 3 Belgian style or 4 regular waffles

olive oil for greasing waffle iron
2 cups of almond flour (such as Honeyville Farms blanched)
1 tsp baking soda
1/2 tsp of sea salt
2 tsp ground cinnamon
2 tsp ground ginger
2 pinches of ground cloves
4 eggs
1/2 cup of water
4 Tbsp of coconut oil, melted
1 Tbsp molasses
1/2 tsp almond extract
1 tsp vanilla extract

Preheat your waffle iron.  While it's warming up, mix your dry ingredients in a large bowl - almond flour, baking soda, salt, cinnamon, ginger and cloves. 

In a separate bowl, mix your wet ingredients - eggs, water, melted coconut oil, molasses, almond and vanilla extracts.  Stir well with a whisk.  Make sure all are combined well.  Some lumps are okay from the coconut oil but it should be blended. 

Pour your wet ingredients into your dry ingredients and mix completely. 



Lightly grease your waffle iron with olive oil.  I have a Waring Double Belgian style that cooks two waffles at a time and I can flip them.  It's really cool and fun! 

Use 1/3 of your waffle mixture per waffle.  Spread it out across your iron.  Like this (see photo below):



Cook using your iron's instructions and until your desired brownness or doneness.  I was able to make three Belgian size waffles with mine.  If you have a smaller waffle iron, you may get four.



Top with your favorite toppings. My five year old girl likes maple syrup.  My husband and I drizzle coconut milk with a bit of flavored extracts on top. 

Mmmm, mmmm!  Good stuff! 

I hope you have a wonderful Christmas and a great start to 2013 too! 

From my family to yours, happy holidays!  :-)

Giant Pumpkin-Custard Pancake

I love one-dish things.  Sometimes my mornings are a rush.  My daughter loves pancakes but we don't always have the time to make the individual little cakes.  So one day I was looking at pumpkin flavored pancake recipes and turned an ordinary idea into one giant winning dish.  Everyone loved it!   We will eat this year round, not just during October and November when the peeps are pumpkin-crazy. 



Giant Pumpkin Custard Pancake
(Serves 4 to 5)

olive oil for greasing skillet
1 can of puree pumpkin, all natural (or 15 oz of puree from your own pumpkin)
4 eggs
1/4 cup of coconut flour
1 tsp ground cinnamon
1/2 tsp pumpkin pie spice
1 tsp baking soda
1/2 tsp sea salt
2 tbsp of Enjoy life chocolate chips - optional



Preheat oven to 375 degrees.  Grease a large skillet with olive oil.  Set to medium heat. 

In a large bowl, mix your canned pumpkin with the eggs.  Blend well.  Then add in your remaining ingredients - coconut, cinnamon, pie spice, baking soda and sea salt.  Stir until all is combined.  If ou want to sweeten it up or have kids who love chocolate, then add in about 2 Tbsp of Enjoy Life chocolate chips to the mixture.  Stir until combined. Pour into warmed, greased skillet on the stove.  Let it cook for about five to seven minutes on the stove.  Then remove from stove top and place in your oven.  No flipping required! 

Bake at 375 degrees for 20 minutes.  Or until the edges of the pumpkin custard pancake turn slightly brown and pull away from sides of skillet. 

Remove carefully from the oven.  Let it cool for about five minutes.  Cut into wedges and serve with pure maple syrup.  Or skip the syrup since it tastes great just as it is. 



You'll thank for me for this one!  It tastes like a cross between a pancake and custard.  In fact my husband eats any leftovers straight from the fridge like it's dessert.  I've made this every week for a month now!  :-) 

Kids love to help with this one too.  My sweet Vivian sure does!

Sausage and Acorn Squash Stuffing (Great for a Primal Thanksgiving!)

I made this recently when I wanted to use some acorn squash I purchased at the local farmers market.  It would work well with butternut squash too.  This reminded me of stuffing you eat on Thanksgiving but without the bread and carbs slowing you down!  I plan to make this for our first ever Primal Thanksgiving Holiday this year. 

Acorn Squash and Sausage Stuffing (Perfect as Primal Thanksgiving side dish!)
Serves 6 to 8

olive oil for greasing your 2 qt size pan and skillet
1 good size acorn squash (or use butternut squash)
6 links (1 pound) of chicken apple sausage, ground up into very small pieces, such as Aidells brand - or any other nitrite-free all natural kind
1 small onion, diced
1 apple, peeled, cored and diced
1 egg, beaten well
1 tsp of ground sage
1/2 cup of almond flour
salt and pepper to taste

Preheat oven to 400 degrees.  Place your acorn squash in a pan and bake for 45 minutes to one hour.  Let it cool before handling it.  Once no longer hot, cut length wise and scoop out seeds.  Then spoon out the squash and place in a large mixing bowl.   

Make sure your oven is still at 400 degrees.  Grease your 2 QT size baking dish with olive oil.  Set aside

Grease a skillet pan lightly with olive oil.  Cook your onion and brown your sausage.  Remove from heat once browned. 

In the large mixing bowl with the acorn squash, add the cooked sausage, onions, chopped apples, beaten egg, ground sage, almond flour and a dash of salt and pepper.  Combine and mix all ingredients well.  Spoon into the greased 2 QT pan and bake at 400 degrees for 30 to 35 minutes.   Serve hot or warm.



AMAZING!  Better than any stuffing I've had before.