Guys, you need to make these pancakes immediately. They are so delicious that my husband and I don’t even bother to put them on a plate with syrup. We just walk around the house like toddlers, holding them in our hands and eating them like cookies. You can of course drown them in maple syrup if you’d like, we’re just too lazy and they can totally do without it. I like to make a huge batch of these so we have leftovers for a couple days. Like I always say, if I’m going to the trouble of making something from scratch, I’m going to make it worth my while!
Triple Coconut Pancakes
This recipe makes about 16 small pancakes, enough for 3 or 4 people. Feel free to adjust for the amount you need.
4 tbsp coconut oil, melted
3 tbsp honey
1/2 cup coconut milk (If the batter is too thick for your taste, add a tbsp or two more.)
1 tsp vanilla extract
1/2 cup coconut flour
1/4 tsp baking soda
1/8 tsp salt
Butter for your skillet
- Heat your skillet to medium.
- In a medium mixing bowl, whisk together the eggs, honey and coconut oil.
- Add in the coconut milk and vanilla and whisk until blended.
- Add the baking soda, coconut flour, and salt and whisk again until blended. It doesn’t have to be perfectly smooth.
- Melt butter in your skillet and drop in large spoonfuls of batter. I use a serving spoon and make pancakes that are about 3-4 inches in diameter. Smaller pancakes are easier to flip.
- Top with butter, syrup, whatever you like and eat up!
*Be aware that they won’t bubble all over when it’s time to flip them like standard pancakes. Just keep an eye on the side that’s cooking and flip when it starts to brown. After my pan is fully hot, mine start to cook brown and crispy around the edges. Have no fear, they aren’t burning and they will still be delicious! I hope you enjoy these as much as our family does!
I’m a little obsessed with tomatoes. And I’m not talking about store bought tomatoes. Those are almost a different food all together compared to fresh grown.
So, when I stopped at a local produce stand to buy a few, I was convinced by the guy that I needed to try the selection he had from the Amish farm nearby. Which he only sold by the basket. Knowing that this would create a tomato math problem, resulting in about 30 tomatoes needing to be eaten by two people before they go bad, I was up for the challenge. My husband was less enthusiastic when I presented my bounty. He quickly suggested I make salsa to use up a few. The salsa then led to this Fresh Mex Salad and here we are!
I used this recipe for the salsa and thought it was delicious! Be careful with the jalepeno if you have kids or anyone who doesn’t prefer spicy food.
This salsa was the inspiration for the salad and I don’t think it would be nearly as good with store bought. It really sets it off! As for the salad, feel free to tweak and add/subtract things you like or don’t like. I’m not an avocado fan but I know most people are and it would probably be a nice addition. We also don’t usually eat beans or corn but if you do, you would probably like them added here.
Fresh Mex Salad
Chopped lettuce, romaine is best
1/2 to 1 bell pepper
1/2 to 1 onion
1 lb of ground beef
Your favorite taco seasoning (recipe link below)
Your favorite Mexican cheese
- In a skillet, brown your ground beef and season with your favorite taco seasoning. I highly recommend mixing up a batch of your own spices to keep on hand. A homemade blend has a much fresher taste and is super easy to make. I like this recipe by Alton Brown. (I didn’t have “hot smoked paprika” and thought my regular paprika worked fine.)
- Slice the bell peppers and onions and saute in a hot skillet until soft.
- Layer your salad with lettuce, ground beef, sauteed veggies, cheese, salsa and top with sour cream.
Optional- If you prefer nachos, you can start with a bed of tortilla chips and layer the rest of the ingredients on top. I did this with the leftovers and it was DELICIOUS!
Hope you enjoy!
We were out all morning yesterday and by the time we got home we were starving. Louis looked in the refrigerator, sized up the food items we had on hand, and decided to whip up a BLT Salad. Speaking of what we have on hand, I got a little carried away at a road side produce stand the other day and bought almost 3 lbs of tomatoes that were all ripe. We’re in a race against time over here to eat these tomatoes before they go bad. Louis asks me every night, “how many tomatoes did you eat today?” Even if I say two, he’ll say, “that’s not enough.” The pressure is on! I refuse to lose even one tomato! Anyway, back to the salad. He got the bacon going in the skillet and then proceeded to make a homemade dressing. Since I’m usually the dressing maker in the house, I was surprised and curious about what it would taste like. When he finished, he held out the spoon for me to sample it saying, “it’s ok.” Apparently we didn’t have all the ingredients for the dressing recipe he found and wasn’t sure that his modifications would work. Well, not only did they work, but I suddenly wished I had a big ole sandwich with a toasted bun to slather this dressing all over! It was delicious! So all the credit on the recipe belongs to my darling husband. 🙂 I hope you enjoy!
The dressing ingredients are specific but the amount of salad ingredients will just depend on how many salads you’re making.
Chopped lettuce, romaine is best
Sliced or diced tomatoes
Cooked bacon- save the grease for the dressing
Optional- We typically avoid grains, but if you don’t, you’d enjoy croutons on this salad.
2 tbsp of bacon drippings
1/2 cup mayo
2 tbsp apple cider vinegar
3 tbsp Italian seasoning
-Place lettuce, bacon and tomatoes in a bowl.
-Whisk together the dressing ingredients.
-Toss the salad and dressing. Eat!
Meatloaf may sound boring to you, but it happens to be one of my favorite home cooked meals. If you’ve always thought of it as a flavorless hunk of meat with ketchup on top, please let me change your mind! Meatloaf can have so many variations and I love this particular recipe because I can sneak veggies into my kids without them noticing. Although you can see the little diced veggies in the meat, they don’t really pay attention. All of this goodness gives such a great punch of flavor too!
Whenever I’ve made this for guests or shared the recipe, I get asked how it’s possible to hold it together without breadcrumbs. For some reason we’ve always thought breadcrumbs were necessary to act as a binder, but you actually don’t need them at all which makes this grain free as well. Win!
2 lbs of ground beef
1 medium onion, finely diced
2 carrots, finely diced or grated
1 medium bell pepper, finely diced
3 tbsp Worcestershire sauce
1 tsp garlic powder
1 tsp pepper
1 tsp sea salt
2 eggs, whisked
1/2 cup organic ketchup- YES, it needs to be organic as it tastes totally different from plain old regular ketchup.
1/2 -1 tbsp coconut sugar- brown sugar can also be used
- Dice/grate your veggies and toss them in a skillet with a little butter or olive oil until soft. You don’t have to do this, but I prefer the veggies soft rather than crunchy.
- In a large bowl, mix your spices, Worcestershire, eggs and ground beef. It’s easiest to just use your hands.
- When the veggies are soft, add them to the meat mixture and knead with your hands. Be careful if your veggies are still hot. 🙂
- You are welcome to shape and distribute your meatloaf however you want, but I like to just put it in a rectangular baking dish and form a big loaf that’s the same size and shape of the dish.
- Bake uncovered at 375 for 1 hour.
- Halfway through baking, combine your ketchup and coconut sugar. Remove your meatloaf and spread the mixture evenly over the top. Place back in the oven for the remainder of the cooking time.