Peach Almond Dutch Baby

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Hello, peach season!  I’ve waited impatiently for you all summer.  I even jumped the gun a few times, against my better judgement, and bought peaches in August.  They looked ripe and lovely on the outside, but the insides were mealy and flavorless.  What a cruel trick to play on someone!  When will I ever learn?  But here we are, surrounded by crates of perfectly ripened peaches at long last.  You see?  Sometimes good things do happen to good people.  

Last year during peach season I was dealing with constant morning sickness in my first trimester.  Nothing sounded good to me except for chicken broth made from those weird bouillon cubes (gross!) and pistachio frozen yogurt (strangely specific!).  Just the sight of fruits and vegetables made me queazy.  I kind of feel like that means I deserve an extra serving of this delicious Dutch Baby.  Which is good…because that already happened.

I’d like to go on the record by saying that I like all babies.  I do.  But I think I might like Dutch babies the best.  Just don’t tell the baby currently asleep in my lap.  She’s the jealous type.  This is really easy to make, and very versatile.  I’ve made it with almond slices and raspberries too.  Basically just take a gander at your fruit bowl and decide what needs to be eaten in a timely fashion, then throw that on top.  It’s perfect for breakfast, but would work great as a dessert too.  

Ingredients:

  • 2 large eggs
  • 1/2 c almond milk
  • 2 Tbsp coconut flour
  • 3 Tbsp tapioca flour
  • Pinch of sea salt
  • Pinch of nutmeg
  • 1/4 tsp cinnamon
  • 1/2 tsp almond extract
  • 1/2 tsp. vanilla extract
  • 2 peaches, peeled and sliced

Directions:

  1. Place cast iron skillet in the oven and heat to 400 degrees.  
  2. While the oven is heating, crack the eggs into a medium bowl and beat with a whisk for about a minute, or until they begin to froth a little.
  3. Add almond milk and whisk until well incorporated.  Gradually add flour, cinnamon, nutmeg, salt, almond and vanilla extracts.
  4. Peel and slice the peaches.  Man-handle them a little so some of the juice is released.  Add the peach juice to the rest of your ingredients.
  5. Remove skillet from oven.  Put enough unsalted butter in the skillet to coat the bottom and sides (about 1 Tbsp).
  6. Breathe in melted butter fumes for as long as you deem appropriate/healthy.
  7. Pour batter into the skillet.  Add peaches and any other fruits/nuts you want in an aesthetically pleasing fashion.  You will have some peach slices left over, these can be served alongside the Dutch Baby.  
  8. Bake at 400 degrees for 15-18 minutes, or until puffy and lightly browned.

You can top this with butter, syrup, honey or coconut cream.  I’ve tried them all and they are all are equally delicious!

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Carrot Cake Pancakes with Browned Butter Syrup

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Being a mom to two small humans has hit me a wee bit harder than expected lately.  I am constantly frazzled.  Running late.  Distracted, disheveled, sometimes downright disagreeable.  There are days when keeping us all clean and fed without bursting into banshee-like wailing feels like a serious accomplishment.  As a modern mother, I feel a lot of internal pressure to go and be and do.  ‘Shouldn’t I be back to my pre-pregnancy body by now?  Shouldn’t this meal and outfit and birthday party look Pinterestly picturesque?  Shouldn’t my children be learning Mandarin while blowing locally sourced bubbles in a field of heirloom wildflowers?  I get the feeling I’m not the only one allowing myself to feel less than perfect due to social media.  Let me tell you, I am anything but put together these days and that should be okay with me.  Let’s all decide to give ourselves a break, shall we?  We can’t do it all and we shouldn’t try to.  So what if I can’t walk around my house in the dark for fear of breaking an ankle on a wide assortment of toys?  Instead of constructing a picture perfect exterior, I’m deciding to focus on the things that matter.  Like looking at my kids instead of my phone.  Cleanliness and organization are wonderful!  Of course they are.  And I hope to enjoy them again in a few years.  So let’s choose to relax a little.  Your children don’t care if your house or hair is clean.  They’re the ones making those things so dirty anyway.  They delight in messiness!  So today, instead of sighing and picking up the toys you will inevitably be picking up again tomorrow…make these pancakes and snuggle your insane children.  Or dog.  Or spouse.  Life is too short not to eat cake.

Seriously though, don’t come to my house.  This place is a mess.

Makes 3 pancakes

Ingredients:

  • 1/2 c peeled and shredded carrots
  • 2 eggs
  • 1/4 c coconut flakes
  • 1 Tbsp ghee or pasture butter
  • 1 Tbsp honey
  • 1 tsp vanilla
  • 3 Tbsp pineapple juice
  • 1/4 c almond meal
  • 1/4 c arrowroot powder
  • 2 heaping Tbsp coconut flour
  • 2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp allspice
  • 1/4 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda

Browned Butter Syrup Ingredients:

  • 4 Tbsp salted butter or ghee
  • 2 Tbsp honey
  • 1 Tbsp maple syrup
  • 1/2 tsp vanilla

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Instructions:

1. Peel and grate carrot.  Put in medium sized bowl.  Add eggs, coconut, ghee, honey, vanilla and pineapple juice.  Stir until combined.

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2. In a separate bowl, combine all dry ingredients. Mix until combined.  Add dry ingredients to wet ingredients.  Stir until well incorporated.

3. Allow to sit for a few minutes so the coconut flour can absorb some of the liquid.

4. Cook in coconut oil over medium-low heat.  If the batter starts to spread too far, push it back to the size you want.  I only had this problem with the first pancake.  Cook for about 3 minutes each side, or until batter starts to bubble.

Syrup Instructions:

1. Put butter in small saucepan over medium heat.  Stir frequently until it begins to brown.

2. Add the rest of the ingredients, stirring frequently until it starts to thicken.

3. Remove from heat and serve over these lovely pancakes.

 

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Chicken Caesar Wrap with Carrot Croutons

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I follow @inspiralized on Instagram.  She’s been making tons of wraps lately using Collard greens as the tortilla.  Genius!  Collard greens are big enough to make a decent sized wrap, and thick enough to stay together.  The filling possibilities are endless really, but here’s one I really like.  By the way, the carrot croutons are so good, they might not make it inside your wrap.  I ate them so fast I barely had enough to photograph.

Ingredients:

  • spiral cut or julienned zucchini
  • chicken breast
  • Caesar dressing
  • carrot ‘croutons’ (recipe below)
  • large collard green leaf

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Carrot ‘Croutons”

Ingredients:

  • 1 carrot (shredded with a peeler)
  • 2 Tbsp coconut oil
  • sea salt
  • garlic powder

Directions:

  1. Wash carrots and remove skin with a peeler.
  2. Shred the remainder of the carrots with the peeler.
  3. Pat carrots dry with a paper towel.
  4. Put coconut oil in a frying pan.  Heat on medium heat until melted.
  5. Add shredded carrots.
  6. Season with salt and garlic powder to taste.
  7. Cook until crispy and browned.  Watch them carefully, they go from nicely browned to seriously burnt in a matter of seconds.

Add all ingredients to the middle of the collard leaf.  Cut off stem.  Wrap tightly and secure with a toothpick if desired.  Enjoy!

Paleo Caesar Dressing

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All hail Caesar!  Or at least give him a nod of recognition for his delicious dressing.  Did you know the Caesar salad has nothing to do with dear old Julius?  Am I the only one who was a little fuzzy about the origin?  Apparently the creator was Caesar Cardini, an Italian immigrant living nowhere near the Roman empire.  The creation is not quite as epic as I assumed it would be.  Lucky for us, you can’t tell by the taste.

I am a dipper by nature.  If there is a food that traditionally comes with any sort of sauce, I would rather have said sauce than the actual food it smothers.  Sushi without soy sauce?  Unthinkable.  Ribs without BBQ sauce?  No thank you.  Don’t even get me started on Mexican food sans salsa.  Which brings me to this Paleo version of the afore mentioned Caesar dressing.  It’s Whole30 compliant as well, which will really dress up those veggies you’ll be eating by the truckload.  I make this at the beginning of the week when I’m doing my food prep, and use it all week long on just about everything.  Here are some uses I’ve really enjoyed:

Tuna Burgers

Salad (duh)

Raw or cooked zucchini noodles

Caesar chicken wraps

In/on Hamburgers

As a dip for virtually everything: sweet potato fries, raw veggies, breaded zucchini, plantain chips, my fingers…

You’ll be using a raw egg, so I would advise getting the freshest egg you can get.  Direct from the hen’s undercarriage would work nicely.  I was a little iffy about using raw eggs the first time I tried it. But I eat them almost every day in some form now, and I feel just great about it!  An immersion blender would also be very helpful.  If you don’t have one of these, make your life easier and purchase one.  Especially if you have a small kitchen.  The clean up is a breeze!  If you’re squeamish about using anchovies, being that they have spines and all, just close your eyes until it’s blended.  The taste is worth it, I promise!

Ingredients:

  • 4 anchovies
  • 1 raw egg
  • 3 cloves garlic
  • 2 Tbsp Dijon mustard
  • 2 Tbsp red wine vinegar
  • 1/2 lemon, juiced
  • 1/2 c olive oil
  • 1 tsp Cholulua

Directions:

  1. Place all ingredients except the oil in a wide mouth Mason jar or similar receptacle.  You want to have enough room for the ingredients to mix without spilling, and a wide enough opening to fit the immersion blender.
  2. Blend for 1-2 minutes or until smooth.
  3. Add olive oil.  Blend for another minute or so, or until all oil is incorporated into the mixture.

Enjoy your dressing.  Let me know what you use it for!