Morning Cuppa Joe

phpThumb_generated_thumbnailjpgI had posted a few weeks ago about my experiments with bullet proof coffee and how that was all going. Fast forward one month and my opinions have largely shifted. I am what some might called addicted to Wellness Mama’s strange coconut, butter concoction now. It’s what gets me out of bed in the morning, truth be told.

You may recall that I had said that I was trying to cut down on my coffee consumption and thought that the recipe might help because I really didn’t want a second cup of the stuff! Well, the tables have turned. My coffee consumption is seriously down, but it’s because I don’t really enjoy drinking coffee that isn’t “special recipe” anymore. Whoa!

Anyway – I have a bit of a twist on Wellness Mama’s recipe, so I’m sharing it with you now:

Chuck all of this in your Ninja for 10 to 20 seconds until it’s all frothy. Throw it back into your cup and enjoy! Wash down your probiotics and fish oil with this lovely drink.

I make a variation on this for the kids to make sure they get a good start to the day. At first they didn’t like it, but now they are disappointed when they don’t get it.

  • 1 tbsp organic virgin coconut oil (melted)
  • 1 tsp of unsalted organic hand churned butter (I wish I could find raw milk or grass-fed in Ontario) (melted)
  • 1/4-1/2 cup of unsweetened coconut milk
  • 1/2-1 tbsp of raw organic honey
  • 1 tsp organic vanilla extract
  • 8000 I/U vitamin D drops

Chuck all of this in your Ninja for 10 to 20 seconds until it’s all frothy. Throw it back into your cup and enjoy!   Wash down your probiotics and fish oil with this lovely drink.

What odd thing do you have in the morning to do your body good?

Vanilla Custard

Last night my daughter and I made Nutty Kitchen’s Vanilla Custard recipeImage

I had a bit of it last night to see how it was setting in the fridge. It is delicious. You know it is good because we have all been thinking about eating it all day. I wish I’d brought it to eat for lunch, to be quite honest. I can’t wait to eat it after dinner. Great job, Jo and Henry!

This recipe is based on Mark Sisson’s frozen primal custard. I cannot possibly recommend this recipe enough. It satisfies that sweet craving without going crazy. YUM! For those of you not big on clicking on links, here are the two recipes:

Mark’s Dairy-Free Frozen Primal Custard

To make six servings of Primal custard, you need:

  • 5 eggs
  • 2 teaspoon vanilla extract
  • 2 cups Original flavored almond milk
  • 12 teaspoons (1/4 cup) light blue agave syrup* (or honey)
  • ground cinnamon or nutmeg
  • six petit creuset pots or other small stoneware dishes

Preheat oven to 325 degrees Fahrenheit.

In a saucepan, combine the milk and agave syrup. In another saucepan, heat 1-2 cups of water. Bring both pans to a simmer. Remove the milk and agave from heat. Lower the heat on the water and keep it warm.

In a medium bowl, whisk together the eggs and vanilla until yolks are very smooth, about 3 minutes. Add the warm milk and syrup to the eggs, whisk together until well combined.

Using a sieve, pour egg mixture so it evenly settles in each dessert cup. Make sure to use oven safe dishes.

Place dessert cups in a baking dish big enough so the dessert cups don’t touch one another. Pour hot water from the warm saucepan into the baking dish so that it comes up to the level of the custard on the outside of each individual dish. This water is to prevent the custard from burning. This step is very important.

Slide the pan into the oven and bake until custards are set around the edges, about 40 minutes. Allow custards to further set by refrigerating for at least 2 hours. Or serve them right away, warm.

Nutty Kitchen’s Vanilla Custard

Fabulous ingredient line-up:

  • 5 eggs (farm fresh & local if you can get them)
  • 2 tsp vanilla, organic
  • 2 cups milk, we use raw from our local dairy
  • 12 tsp or 1/4 cup local raw unfiltered honey (we used less, as we don’t like things sweet)
  • A sprinkle of cinnamon & fresh ground nutmeg
  • 1/2 tsp lemon zest, a sprinkle of lemon juice

Pe-heat oven to 325 F, and get 6 oven safe custard dishes ready.

Slightly heat milk and stir in the honey until well dissolved; Beat eggs, vanilla and spices until frothy and perfectly blended – then add milk and honey. Stir well. On a deep baking sheet place your custard dishes and fill baking sheet with warm water – should be half way up the custard dish and at custard line. Then fill custard dishes and bake for 40 minutes until you see the custard get a beautiful golden brown. Be very careful not to burn them, remember the waterline needs to be where the custard is, and you’ll be ok.

Grainless Pumpkin Porridge

I try to mix it up for the kids in the morning. This recipe is a nice change for them. This is from Vanessa at Healthy Living How To with a couple of ingredient swaps.

Prep Time: 3 Minutes
Cook Time: 2 Minutes
Serves: 1

Ingredients

  • 3 Eggs
  • 1 Tbsp. Coconut Milk
  • 1/3 c. Pumpkin Puree
  • 1/4 tsp. Vanilla Extract
  • 1 Tbsp. Coconut Oil
  • 1/4 tsp. cinnamon
  • 1/4 tsp. ground nutmeg
  • Pinch of Celtic Sea Salt
  • 1 Tbsp. maple syrup
  • Chopped Walnuts and coconut milk to top it up

Cooking Directions

1. In mixing bowl, whisk eggs.
2. To eggs, add 1/3 c. pumpkin, 1 Tbsp. coconut milk, vanilla extract, spices, sea salt & maple syrup. Whisk until smooth.
3. In small saucepan, on medium-high, melt butter or coconut oil.
4. Add egg mixture to saucepan and whisk constantly until mixture resembles cottage cheese. This takes less than 2-3 minutes.
5. Remove from heat quickly and spoon into bowl.
6. Top with coconut milk and chopped walnuts if desired.

Grainless Pumpkin Pancakes

I have been searching for a good recipe for paleo pancakes for a while (for the kids, not me!) and haven’t been very happy with the bitter after taste with the coconut flour pancakes we’ve found recipes for.

I had some left over pumpkin puree and lo and behold this recipe kicks butt:

Ingredients:

* pinch of baking soda
* pinch of salt
* 1 tsp cinnamon
* 1/2 tsp ground nutmeg
* 1/2 cup almond flour

* 1/2 tsp vanilla extract
* 1/4 cup canned pumpkin
* 1 tbsp honey
* 2 eggs

Combine the dry ingredients together in one bowl, then in another bowl combine the wet ingredients. Then toss the wet ingredients into the dry and mix thoroughly. Let mixture sit for 2 or 3 minutes.

Cook in a pan on medium-high like a normal pancake.

Makes 6 medium sized pancakes.

You’re welcome.

Kale Chips – Yum

I just made some kale chips and am currently dehydrating apple rings for the kids. I have bought kale chips in the past and found them absolutely gross, but these homemade ones are pretty good. I thought I’d give you the recipe.

Kale Chips

  • Bunch of Kale
  • 1/4 cup coconut oil melted
  • Sea Salt

Cut off the stems of the kale and cut into small bit size pieces. Try to make them about the same size – err on the side of small.

Place the melted coconut oil in a bowl with a good amount of sea salt and add the kale. Mix until covered (but not sopping). Place as a single layer on cookie sheets and stick in a 300 degree oven for 30 minutes or so. Wait until the kale turns really dark green, maybe a bit brown. Taste one and add more salt if necessary. Let cool, put in a bowl and eat.

Apple Rings

  • 2-3 cored, peeled apples
  • bowl of water with lemon juice
  • cinnamon

Using a mandoline or apple peeler slice the apple rings very thinly. Place them flat in the lemon water. Remove from water and place in single layers in your food dehydrator. Sprinkle with cinnamon.

For chewy rings leave for 6 hours, for crispy leave for 8-12 hours.

I would give you the recipe for sweet potato microwave chips, but I burnt them while I was writing this post, so I’m not sure if it works. Maybe next time!