Bacon Pancakes

TodayI…thought I’d fatten you up a bit! Yes, I said it..I made Bacon Pancakes.

Before I reveal how they turned out..let me first waste 10 minutes of your time making you watch this video.

Annoyed yet?!? So, the back story, a couple weeks ago our friend Paul introduced this cartoon clip to us. At first, it made us laugh. Then, it became catchy and we started singing along. Then, we memorized the lyrics and started singing it to each other. Then, we started annoying each other. Then, 2 weeks later, I had this weird craving for Bacon Pancakes. I WONDER WHY?!? (Ugh, I semi-hate you Paul for that one!) Luckily, they turned out DEEELICIOUS!

 Yes, I couldn’t believe they were Paleo approved either. I got the recipe from here and then added 1 tbsp of honey which I got from this recipe. Ok, so first, fry up that bacon. (I chopped it up into little pieces so as to make me feel like I wasn’t so much of a fatty. Ha!)

Next, I beat the egg & vanilla extract together in a separate bowl.  Then, mixed up the other ingredients (almond flour, salt, cinnamon, nutmeg & honey) in another bowl. Then, combined the two together slowly and added the water/coconut milk. (I substituted coconut milk on a couple of the pancakes just to try it out and see if it would give it a more creamy flavor and it did! So good!) I personally liked the recipe using coconut milk better than the water, but that might just be me.

It should look a little something like this when all mixed together…

Then, coat a pan with coconut oil and fry it up, about 2 minutes on each side. The surprise bits of bacon in every bite is..UHHH..MAYYY…ZIIINNG!!!

Drizzled them with some Maple/Agave Syrup from Trader Joes..and ATE.IT.UP.

Did I make you hungry yet?!?

Summer Eats #3

Ugh..I LOVE FOOD! Here are some more recipes I’ve been cookin’ up in my kitchen:

Recipe from here

Okay, short story on these short ribs..hardest recipe ever! Not really, but it took me FOREVER to make for some reason. I’ll probably never do that again, haha, but Man..it was so delicious. The husband still talks about it. Sometimes he starts out with it in his sentences, “Remember when you made those short ribs?” and I already feel like the food I made will never be as good as those ribs. I hate that. Lol.

Recipe from here

I barely had any of the ingredients for this dish, but used the seasoning tips for the chicken and it turned out good as ever! Haha.

Recipe from here

I know what you’re probably thinking..Salmon for breakfast?!? It’s odd, I know. I’m not going to lie, I thought it was weird too. But, ’tis so hearty and felt good to start off the day with a nutritious & protein packed breakfast.

Recipe from here

Yes..yes.. you can eat treats when doing Paleo! We’ve baked these cookies about 4 times now..husband is getting irritated that we couldn’t get it right for so long, but..I’m happy to announce, I think we finally perfected it!

Mmm..all this posting of food is making me hungry. Off to the kitchen I go!

If you missed it..see Summer Eats 1 & Summer Eats 2

Summer Eats 2

If you weren’t here last week, I’ve started a new column entitled “Summer Eats.” Basically, I’m sharing all the recipes I’ve been cooking up in the kitchen lately since I’ve been staying home. Now, I’m no expert AT ALL. I just enjoy experimenting and I’ve come up with some delicious tasting food (at least the husband thinks so!). Recently, we’ve been changing up our eating habit to eating more meats & veggies, no carbs…hence the next few recipes. Enjoy! P.S. I’m all about modifying recipes to what you have in the fridge. Saves $!

Recipe from here

*Modifications: Took out the salt, breadcrumbs, and used ground turkey instead of Italian sausages. Still delish*

Recipe: is my own creation that I’ve been eating for years!

Super Easy Directions: Spread hummus and chopped avocado on top of a slice of multigrain bread. Pair with cherry tomatoes.

I cannot tell you how refreshing this tea was!

My own recipe: Steep tea in water outside in natural sunlight with a bunch of fresh mint leaves for about 6 hours, freeze blueberries into ice cubes and let melt on its own. Adorn glass with a lemon slice. Perfection!

Recipe for Grilled Shrimp & Eggplant  here.

If you missed it, check out Summer Eats Part 1!

*Used chopped up romaine lettuce for greenery.

Summer Eats

So, one thing I’ve really been enjoying this summer is experimenting in the kitchen. Now that I’m staying at home, I’m in charge of the cooking. Although, Eddie still does the steaks because I haven’t mastered that art yet. Here are some fun recipes that I’ve tried out and had pleasing results! I’ve been using the epi app and have found it to be very helpful. I always always always modify the recipes because I use whatever I have in our fridge. Enjoy!

*Tangent* I never thought I’d be those people who took pictures of their food, but I’m proud to admit..I AM NOW! Lol.

Recipe here

Husband approved!

Recipe here

I made this one when I was with the family and my grandparents were visiting. My parents had all this sour cream in their fridge, a bunch of bags of chips in the pantry, but no french onion packet. (Oh how those packets are so convenient at times like that!) Anyway, I said, I’ll just make it from scratch! Then, everyone (especially my husband) gave me a hard time because they said it’s too much work, just go buy a packet. But, of course my stubbornness kicked in and I insisted on making it. So, I did..and what do you know…it was a BIG hit! That entire bowl was gone! Take that *itches!

Recipe here

The week before TOUGH MUDDER, my husband said he wanted to have veggie lunches and meat dinners. So, I had to be a little bit more creative because I’m all about meat in every meal. We had squash and we had lettuce in the fridge and somehow I came up with this grilled squash salad. Twas very refreshing!

Recipe includes: TJ’s multi-grain bread + honey + TJ’s Cookie butter

I’m a sucker for desserts! When I was on the road on my mission trip in 2007, I fantastically discovered that honey and peanut butter were amazing combined. Then, this year we discovered Cookie Butter because of our good friend Annika! Thanks love! And, well, the rest is history!

DIY Friday: How to make a quick & easy Spam Musubi

 

On the menu today is Spam Musubi. This is probably one of the easiest things to whip up when you have nothing else in the pantry, but a can of spam and some seaweed. Spam Musubi is quite the Hawaiian invention, at least I think the Hawaiians came up with it! Lol. When we went to Hawaii, they literally sold this on the street (It’s their equivalent to our “dirty dogs”). Anyway, I used brown rice because I was trying to balance the unhealthiness of the spam. Ha! But, it’s probably best made with good ol’ white rice.

Happy Friday! Have a great weekend!

DIY Friday: How to Make a California Sandwich!

Last week, a friend of mine came over and brought all the ingredients to make this delicious sandwich. What I loved about it was its freshness and how healthy it was! I felt like I lost weight eating it! Lol. Here are the ingredients you need:

• 1 avocado
• 1 tomato
• 1 cup cilantro
• sprouts
• Greek yogurt
• chives
• salt & pepper
• lime juice

Just so you know…this recipe was found via Pinterest!

I love taking pictures of food! I thought our version turned out pretty similar!

Click here for specific instructions on how to make this delicious treat! Thank you June for coming over and sharing this recipe with me. Thank you ezrapoundcake for the step-by-step instructions!

DIY Friday: A Great Recipe for Brussels Sprouts & Carrots!

Okay, so the big question, can Brussels Sprouts actually taste good?

I wanted to share a recipe with you that has nutritional value and are very inexpensive…a vegetable dish..and wait for it…it actually has Brussels Sprouts in it!

Here’s how to make it:

Step 1: Rinse Brussels Sprouts , carrots, and green onions under cold water

Step 2: Cut Brussels Sprouts in half lengthwise

Step 3: Chop carrots in half diagonally

Step 4: Chop green onions and garlic

Step 5: In 1 tablespoon of butter, cook green onions and garlic until soft and brown

Step 6: Add vegetables and let cook under medium heat for 5-6 minutes

Step 7: Add 1 tablespoon of balsamic vinegar, add 1/3 cup of water, 1 tablespoon of butter, and add salt & pepper to taste

Step 8: When Brussels Sprouts and veggies are cooked and browned, they are done! *Do not overcook because Brussels Sprouts are delicious with a little crunch*

Serve over a bed of rice and you will not be disappointed!