Almond Meal Pancakes

Primal Pancakes Pancakes

If there’s one thing almost every neo-Primalist misses, it’s a heaping stack of pancakes on a cold winter weekend morning. This recipe will sate those deep-seated cravings and make you forget about your extended tryst with Mrs. Buttersworth (as sweet and sinful as it may have been).

Ingredients:
1 cup almond meal
3 large eggs
1/8 tsp vanilla extract
1/8 tsp ground cinnamon

Mix it all together until a batter forms. Pour the batter onto a buttered or greased skillet. Cook over medium heat until both sides are golden brown. Drizzle raw honey or just eat it plain. For kicks, add some blueberries or bananas to the batter.

One word of caution on this recipe: I would suggest keeping the size of these almond pancakes on the small side. Larger pancakes have a tough time sticking together.

FitDay breaks the whole batch down thusly (without any honey or added berries);
Calories:   798
Fat:   65.4 g
Carbs:   20.1 g (11.2 g fiber)
Protein:   42.1 g



Read more: http://www.marksdailyapple.com/the-many-uses-of-almond-meal/#ixzz3ion01ClA

Coconut Vanilla Oatmeal

Coconut-Vanilla Oatmeal

• 1 cup oatmeal

• 1/2 cup shredded, unsweetened coconut

• 1 cup coconut milk

• 1/2-1 cup water

• 1 teaspoon real vanilla bean (I love Bourbon vanilla powder – it should be black, not white!)

• 1/2 teaspoon Himalayan sea salt

• 2 tbsp chia seeds

• 2 tbsp hemp seeds

Put the oatmeal, coconut and coconut milk in a pot on high heat. Once it starts boiling, turn the heat to low and add about half of the water. Depending on how much time you have, let your oatmeal simmer on very low heat until it’s thick and creamy. If you have lots of time, use all of the water and let it simmer for a while. If you have no time, skip the water or just add a tiny bit. When your oatmeal is ready, add the salt and vanilla and stir. Pour in a gown and sprinkle chia seeds and hemp seeds on top. Serve with unsweetened coconut milk (or almond milk) and strawberry preserve.

From: http://rachelbrathen.com/sunday-morning/

Chickpea and rosemary baked frittata

Chickpea and rosemary baked frittata

4 eggs
large handful freshly grated parmesan cheese
1 can chickpeas (400g / 14oz), drained
2 sprigs rosemary, leaves picked

Preheat oven to 200C (400F) and place a baking tray on the middle shelf.
Grease pan with olive oil.
Whisk together lightly eggs and parmsean. Season.
Place chickpeas in the pan. Pour over the egg mixture & scatter over the rosemary. Season.
Place on the preheated tray and bake until golden and puffy and the centre feels firm and springy, about 15 minutes. 

Recipe here from Stone Soup

Baked cinnamon french toast

Baked cinnamon french toast

1/2 tbsp cinnamon
1/4 c sugar
Bread - 8 slices
Butter
1 1/2 c milk
3 eggs
1 tsp vanilla
Preheat to 375
Butter bread
Place in buttered dish
Wisk ingredients together and pour over the toast - rest for 15 mins
Sprinkle extra sugar and cinnamon on top
Bake for 30 until no liquid seeps out when nudged

Cheddar french toast

Cheddar french toast

2 eggs
1 1/2 c milk
Cheddar cheese
Thick bread (Italian not baguette or sandwich)
Butter
2 tomatoes
Olive oil
(serve with an apple chutney)

Recipe in Real Simple

Corn and goat cheese omelet

Corn and goat cheese omelet

6 eggs
Can corn
Butter
1/2 cup goat cheese
Chives
Serve with sausages 

Recipe in Real Simple Book