4 eggs
1 cup unsweetened applesauce
1 cup nut butter (NOT peanut butter)
½ tsp cinnamon
½ tsp vanilla
Mix together. Cook on griddle.
½ lb bacon cut into ¼ inch strips
2 med onions chopped
1 large red bell pepper cut into strips
2 pounds sweet potatoes, peeled and cut into ½ inch cubes
1 tsp chopped thyme
Cook bacon in nonstick skillet until crisp. Transfer to paper towel, reserving fat in skillet. Add onions, bell pepper, ½ tsp salt, ½ tsp pepper to skillet and cook until veggies are softened. Stir in potatoes and ½ tsp salt. Cook covered until potatoes are tender and starting to brown (10-14 mins). Stir in thyme and bacon, and salt and pepper to taste.
1 small butternut squash, peeled, seeded and diced
1 lb ground beef
1/2 tbsp chili powder
1/2 tbsp Cajun seasoning
1 tsp cumin
1/2 tsp salt
2 cloves garlic, minced
1 small onion, diced
1/4 cup olive oil
1. In a skillet over medium heat, sauté onions in olive oil for 2 minutes.
2. Add squash to onions. Cover and cook on low for 5 minutes, stirring occasionally.
3. While squash is cooking, cook beef, seasonings, and garlic in a separate pan.
4. Combine both together in one skillet and cook over medium to high heat for 2 minutes.
1 small sweet potato
3/4 cup raw almond butter
2 eggs
1/4 c water
1/2 very ripe banana
1. Cook sweet potato (I peeled and diced mine then boiled it until knife tender).
2. Combine all ingredients in a blender and blend on high speed until thoroughly combined.
3. Cook on skillet over medium heat. (Flip pancakes when batter begins to darken).
Gravy
2 egg yolks
1/2 c cream
1 c steamed cauliflower
1/2 tsp salt
generous amount of fresh ground pepper (tsp? maybe…I just added enough for my liking)
1/2 lb sausage, cooked
1. Whisk yolks and cream together in a small sauce pan. Cook over medium-low heat, stirring constantly, until mixture can coat the back of a spoon fairly thickly.
2. Pour into blender and add cauliflower and salt. Blend on high until thoroughly combine.
3. Return gravy to saucepan and add sausage.
4. Season with pepper to taste (typical country gravy has a decent amount of gravy).
5. Cook over medium heat until hot.
6. Serve over biscuits.
**I use 1/2 lb sausage and this makes quite a “meaty” gravy. I prefer it that way, plus it ups the protein content a little.
Biscuits (adapted from Elana’s recipe in her Gluten-Free Almond Flour Cookbook)
2 tbsp grapeseed oil
1 tbsp honey
1 tbsp vinegar
1/2 tbsp water
1 egg
1 1/4 c almond flour
1/2 scant tsp salt
1/4 tsp baking soda
1. Whisk together oil, honey, vinegar, egg and water.
2. Add almond flour, salt and soda. Mix well.
3. Using an ice cream scoop, scoop batter onto pan. Slightly flatten with palm of hand.
4. Bake at 350 for 15 min or until edges start to turn light brown.
Yield: 6
1 tbsp cocoa powder
1/2 tbsp honey
pinch of salt
3/4 c coconut milk
Mix cocoa, honey, salt and 2 tbsp coconut milk (you might add some coconut cream to make it richer) together until thoroughly mixed. Add remaining coconut milk and pour into sauce pan. Cook over medium/low heat until steaming. (Or microwave.)
Serves 2
3 eggs
1/4 c grape seed oil
1/4 c honey
1 tbsp vanilla
2 tbsp vinegar
1/2 tsp sea salt
1 tsp baking soda
2 1/2 c almond flour
2 c diced strawberries
1. In a large bowl whisk eggs.
2. Add oil, honey, vanilla, salt and soda. Whisk well.
3. Add vinegar, mix, and allow to sit for a couple of minutes (this will help activate the baking soda).
4. Stir in almond flour.
5. Fold in strawberries.
6. Place heaping tablespoons into a lined muffin tin.
7. Bake at 350 for 20-25 minutes.
*** Alternate version***
Keep everything the same except use only 3 tbsp honey and add 2 tbsp coconut flour. This makes a denser, less moist muffin.