Pancakes and Cookies and Spring, Oh My!

We have already established that I like food.  We have also established that I like dessert.  Pretty much anything that is cooked decently and you give to me I will eat.  In fact I will eat a lot of it; a trait I proudly inherited from my father.  For as long as I can remember I have been a "good eater"...  the girl who frequently has out-eaten guys, throws caution to the wind for seconds, even thirds, and who my friends proudly refer to when they eat "as much as Rachel."  In fact just recently my dear friend Sarah proudly pointed out the fact that if she and I were in a hot dog eating contest we would SURELY win since I would be on the team.  Some of you might think this is disgusting.  Sorry.  In a society where female are constantly expected to be reserved and cautious about food, I am proud to say I eat until I am full and until I am satisfied.  It's for the best anyways, ask anyone who knows me, you do not want to see me hungry.

There are two instances that distinctly mark my food love and also my eating ability. Both bear no specific date stamps, mainly because they were a common occurrence.

**disclaimer... this portion contains my short history of eating, if you want the recipe scroll down now**

The first has to do with visits from my grandparents.  Every time they came to visit we would go to my grandfather's favorite "greasy spoon" for breakfast.  I always loved these meals for two reasons.  1) I could get whatever (and as much) as I wanted and 2) it was a tradition my grandfather always looked forward to, one where he was in his element.  I always ordered the same thing; a breakfast sandwich with canadian bacon, one plate-sized chocolate chip pancake, a side of corned beef hash, and a hot chocolate with whipped cream.  My brother Seth always got three chocolate chip pancakes and tried to steal my hash while also trying to out-eat me.  I always beat him on both counts.  I bring this memory up not just because it makes me sound like a pig, but also because it is a tradition I can no longer share with my grandfather.  He passed away when I was thirteen, but his loud explanation every time someone questioned my order that I was a "growing girl and that I should be able to eat what I want" is only one of many heart-warming memories from our time together.

The next food-centered memory of my un-relenting consumption needs comes a few years after my grandfather's passing.  For those of you who do not know I grew up in a small western Massachusetts town.  I had a horse growing up and two of my best friends to this day came from the bond we formed over our daily excursions to the barn.  But one of the fondest is from our half days, when we would leave school and instead of taking the bus to our horses would walk down town.  Our lunch would consist of grilled cheese and fries, maybe even a milkshake.  After this we headed to the convenience store and stocked up on candy, chips, instant coffees, and whatever else we were still craving.  These would be eaten as we continued our trek to the barn, where we would promptly clean our horse's stalls and then go for a ride.  It is funny to think of the sheer amount of crap I could throw into my body at this stage in my life without feeling full, guilty, or sick .  Half days at the barn were only filled with laughter and music, never doubts.

Of course there came a point in my life where I did have to start watching what I ate.  Gone were the days when every meal could be pancakes, egg sandwiches, hot chocolate, grilled cheese, BBQ curl Fritos, instant cappuccino, gummy worms, hot fudge and peanut butter ice cream sundaes, and peanut butter Twix (not that I don't still cave on occasion).  As college approached my body finally started putting up a bit of a protest.  Not enough to really slow me down, but by the time I emerged as a first year teacher I was a bit unhappy with my appearance.  People are rolling their eyes right now, I can feel it.  I have always been told I was skinny, but it is important to recognize that each person is their own and has a different view of themselves than others might.  It is not that I felt disgusting, I just missed the days of muscle and energy.  I had become lethargic, and my body was starting to have medical issues.  So I went on my first diet.  No grains, sugar, dairy, or beans.  Almost primal but the painful version, this one had no fats in it (as we all know fats are the best).  I stuck with it long enough to kick my medical issues and drop weight, but then integrated back in some grains and dairy.  The weight immediately came back, but since the other issues did not and I had re-found my energy, I was okay with that.

Long story short it took me 5 more years to reach the point I am at now, where I have found a lifestyle that allows me to feel and look healthy, and where I can again enjoy eating.  Yes, the days of old are still gone.  They have been reduced to the occasional ice cream, candy, grilled cheese or cookie binge.  There's no reason to completely alter a lifestyle to the point where you can't be flexible! (wink wink)  But the important point is while I no longer gorge myself on crap, I  can still out eat Eric (and many others), and (lucky for you) I have started finding creative ways to get around old cooking barriers such as needing flour or sugar to make most desserts or breakfasts.  Nothing irritates me more than not being able to have a cookie after dinner or a pancake on Sundays.

Enter some of my latest creations.  These two recipes satisfy my craving for chocolate chip pancakes or cookies while still being healthy.  They are also (like my biscuits) full of things that are good for your body, which is always a plus!  No, they will not taste 100% amazingly delicious like a "real" dessert, but I find patience, adjustment, and health makes up for this.  If you do not enjoy them by all means tell me, I am always looking for ways to improve.

Without further ado...

Coconut Pancakes with Walnut and Banana Topping 

(makes 4 small or 2 large) 

For Pancakes:

• 1/4 cup coconut flour
• 2 tbsp milk
• 2 eggs (or 3 for moister pancakes)
• 1/4 cup shaved coconut 
• 1/4 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp baking soda
• 1 tbsp agave 
• coconut oil for pan

For topping

• 1 banana, cut into small slices
• 1/2 cup walnut, chopped
• coconut oil for pan

For Pancakes:

Blend all wet ingredients, then add dry.  Heat coconut oil in a non-stick frying pan or griddle to medium heat.  Pour desired amount of batter into frying pan or griddle, it does not expand much.  Cook for about 2 minutes, until side is dark brown flip and re-flatten with spatula so not as thick. Repeat until looks something like picture to left.

For Topping:

Add more oil to pan, add walnuts and saute for about a minute, they burn fast! Just lightly toast and then set aside in bowl.  Then with a little more oil add banana slices, cook for about a minute each side until lightly browned.  Add walnut and banana to top of pancake, drizzle a little maple syrup or honey on top, maybe add some eggs on the side, and eat!

And for dessert, everything about this is primal except the chocolate chips...

Pumpkin Chocolate Chip Cookies

(makes 6-8 depending on size preferences)

• 1/4 cup coconut flour
• 1/4 cup almond flour
• 1/4 tsp salt
• 1/4 tsp baking soda
• 1 1/2 tsp pumpkin pie spice (3/4 tsp cinn.  3/4 tsp nutmeg)
• 1/4 cup melted butter
• 1/2 cup canned pumpkin puree
• 3 eggs
• 1/8 cup honey
• 1/2 tsp vanilla
• 1/2 or more of semi-sweet chocolate chips (or other)

Preheat oven to 375.  Mix all wet ingredients first, then one by one add dry while mixing in between.  We just add semi-sweet chocolate chips to taste (which means a lot) but we also think if you aren't as worried about sugars you could use butterscotch and it would be delicious.

Put them on either a greased pan or  put on parchment paper first.  They won't change shape/size much so it's all up to you!  Cook at 375 for 15ish minutes, when you insert a butter knife and it comes out clean they are done. 

These are simple and delicious, eat them when they are just out of the oven for maximum enjoyment!

*recipes modified from various websites including http://www.primal-palate.com/ and http://www.marksdailyapple.com/

Ode to March (Quick and Easy Recipes to Get You Through the Longest Month EVER)

I hate March.  I do not care if it's the month when you were born.  Nor do I care if it is when your child was born,  your grandmother, dog, cat, parakeet, or any other pet/family member/friend.  If it's the month of your wedding anniversary, I am sorry.  You can finally get your driver's license?  Ditto.  There is nothing about this horrible, brown, muddy, ugly, insanely LONG month, that warrants glee.  Sure there is St. Patrick's Day (which I love), but even this wonderful binge-drinking holiday cannot pull me from my funk during the month of March, it is just simply the longest and ugliest month of the year.

It is no surprise that Eric and I found ourselves ordering and eating out more in the last four weeks than we did in the three months prior.  This should also bring around the answer (lightbulb moment) as to why I have been the m.i.a. blogger as well.  Motivation is hard to find when all you see outside are dirty sidewalks, maize-colored lawns, and icy cold rain mixed with a bitter wind.  Perhaps I should apologize to all those who I whined to during those long 31 days, but honestly the snow on Friday did not improve my spirits, nor did my allergies, so don't hold your breath.

However, let's pretend for a moment that I am an optimist (hah!) and I am trying to see the "silver lining."  One such optimist would point out at this time (rather obnoxiously) that although March sucked, at least I gathered a plethora of quick and easy primal recipes from the deal.  The same giddy, smiling, slightly annoying person might also point out that it is now April and spring is in the air.  That person is very close to getting a slap upside the head, however they are correct (I hate it when those happy people are right).  Eric and I managed to drag ourselves (and our primal-ness) through the longest month ever fairly intact by doing several things: 1) drank lots of red wine, 2) ate the same thing A LOT 3) found some snazzy shortcuts to make delicious meals in a pinch while Rachel is sulking... that is to say IF I actually sulked.

So, although I planned to share everything about bacon in this post, I will instead be sharing several quick meals.  If you have a problem with that it might be wise to tell me so in May when the leaves are out.  These meals were originally broken into two posts (mostly because I hate overly long posts), but I changed my mind and they are now one. In this lengthy blog you will find #1 Carnitas con Huevos (pulled pork and eggs) , #2 Cajun Soy Chicken Drumsticks, and #2 Almond-Parmesan Chicken Tenders with Asparagus.

As always, we hope you enjoy...

#1 Carnitas con Huevos

• Trader Joe's pre-cooked/packaged Traditional Carnitas
• Eggs (we do one per person)
• Cheese (American is suggested)
• 1 bell pepper, choppped
• 2 cloves minced garlic
• 3 cups fresh, uncooked spinach
• 1 tbsp cumin, garlic powder, onion powder (or more to taste)
• 1 tsp chili powder (same as above)
• 1 tsp Frank's Red Hot (ditto)
• 1/4 cup water
• salt and pepper to (you guessed it) taste!
• sometimes we add chopped onion as well if we aren't being lazy!
• if you like salsa, pick one as a condiment

Cut a small vent hole or two in the TJ's carnitas and microwave for 2ish minutes.  You want it hot but not completely re-heated.   Take it out of the bag and carefully shred without burning yourself.  I use my hands, Eric uses two forks.  Pre-heat a large skillet to medium and add a little olive oil with your garlic cloves and pepper.  Saute for 2 minutes and then add shredded pork.  Mix around for another 2 minutes, then add water and all spices.  You might need to drizzle more water occassionally since the pork is like a sponge for some reason.  

Once everything is well mixed and the pork is hot, maybe even starting to brown a little, add the spinach and mix until wilted (30 seconds).  Portion out onto plates, but keep the pan on, spray with olive oil, and add the desired amount of eggs.   Eric and I like ours over easy but any kind is fine.  When the eggs are almost done (you need to know how to cook eggs I am not telling you how to tell if they are done) add the cheese to the top and let melt.  Add the finished product to the top of your pork tower, some salsa on the side, and voila!... you have yourself a nice breakfast, dinner, or hungover snack.

So. Good.  It makes about 3 servings for us, but maybe more if you aren't an aggressive eater.  Remember to let the egg yolk mix with the goodness below, and try not to sigh too much.

On to the next; the most primal of them all, and usually our emergency lunch top pick!

I must say, nothing is quite as primal, caveman (or woman) evoking, as ripping meat from the bone with your bare teeth.  Sidenote: for my vegetarian friends, in case you didn't figure it out already, this post might not be for you.  I mean, yeah it's gross to watch other people enjoying side ribs, wings, or drumsticks, and maybe I tend to judge, but if I am the one on the eating end you will hear no complaints.  Luckily, cooking parts of animal legs in the oven also happens to be very easy, although kind of lengthy in terms of time in the oven.  Here is our most common go to meal when we are starving, irritable, and just don't feel like prepping much.

#2 Cajun Soy Drumsticks with Simple Salad

• chicken drumsticks (we get the big ones from BJ's)
• olive oil
• soy sauce
• cajun seasoning, garlic and onion powder, salt and pepper
• spinach (or other salad base)
• chopped red peppers, goat cheese, black olives (or your own toppings)
• tinfoil and baking sheet

Preheat oven to 425.  Our drumsticks are always frozen, so they cook for a total of  about an hour.  If yours are thawed, cut the time in about half. Line pan with tinfoil (just makes life easier) and place drumsticks onto pan.

Drizzle with olive oil (easy on  the oil), and dust with all the dry seasonings.  We put on a good amount, then flip them over and repeat.  Place in oven for 3/4 of the needed cooking time (45mins if frozen, 20ish if thawed) and then pull out of oven to drizzle with soy sauce, flip and repeat.  Put back in for about 10 minutes regardless of frozen or thawed and take out one more time for another soy drizzle.  Let cook the rest of the time until done.

We prep the simple salad while drooling over the smell of the roasting chicken legs and then just add the drumsticks at the end.  Use your favorite dressing for the salad (and chicken if you want), and remember... cavepeople don't use napkins!

This last quick meal was all Eric, he is just making me write about it.  We usually work together on this meal, one is the "dunker" while the other cooks (aka sets off the smoke alarm).  I say this meal is easy in the sense of prep, but honestly anytime I try to cook a breaded anything I always end up making our place very smokey.  At least the result is always delicious!  Here goes...

#3 Almond-Parmesan Chicken Tenders with Asparagus

(enough to feed us for dinner and have leftovers)

• 2 lbs chicken breasts cut into "tender sized" piece
• 1ish cup of almond flour (will vary on how much breading you like)
• 1/2ish cup finely grated parmesan cheese (again, varies)
• to taste: salt, pepper, italian seasoning, garlic and onion powder
• 2 eggs beaten in a bowl
• 1 ?bunch? asparagus (is it called a bunch?)
• olive oil, lots of olive oil

For this one I always cook the chicken tenders fist and worry about the asparagus after, but if you handle stress well go for the gold and start the asparagus halfway through all the tenders being done.  The first thing you need to do is get your tender assembly line going.  Chicken tenders, then egg, then breading mixture.  To create the breading, just mix with a fork all the dry ingredients (almond, parm, seasonings).  sidenote: I never make enough the first time and as a result am frantically re-mixing halfway through... measuring is for wimps anyways.  Anyways, get that assembly line ready and then get tendering!  Dip the tender in egg to coat, then both sides get pressed into the second bowl of breading.  Some people like to repeat this one more time but I always just throw them right in the pan.  However, if you have more patience, double dip, then lay the tenders on a plate so you can throw them all in the pan at the same time.

Once the tenders are made (over-acheiver) heat the pan to medium.  Pour in enough olive oil to cover the pan and put in your first batch of tenders.  PLACE THEM GENTLY in the pan, otherwise the coating will come off and you will start swearing.  Seriously.  Be careful.  I cover them while each sside cooks to speed up the process (again, I am impatient), but you can cook them over a lower heat for a longer time if you have all day.  Flip them when they are brown on the cooking side and repeat.  Make sure to add olive oil when you flip.  Also, make sure to cut into the fattest tender to make sure they are done before you remove them.  It's no fun biting into a raw tender *ahem*

Continue the breading and flipping process until you have a nice stack of cooked tenders sitting on a plate covered in a paper towel. 

Now you can added your asparagus, a little more oil, some garlic powder, onion powder, and maybe a dash of water to the pan.  Cover for real this time and let cook until they are desired crunchy-ness.

Get a plate, heap it with tenders and asparagus, add ketchup, and eat away... these guys are filling but I swear they are better than normal tenders, and better for you too!

Here ends our first Quick Meals... these have all been R&E originals