Saturday, January 5, 2013

Mexican Skillet Cakes! GF, V Option, BED, SCD!

Well here we are at the end of another week! How was it for everyone?
Things in NYC are going great – although I was sick yesterday and today, so I’m afraid it’s going to be a pretty slow weekend. That’s ok — we all need that sometimes.
So I hope you’ve been enjoying the recipes from the archives! Isn’t it fun look back and see where you’ve come from? Kinda like rereading your old diary…I love it:)
Anywho, tonight we’re back with a new recipe! And boy was it goooood:)
Mexican Skillet Cakes!!
Mexican flavored veggies packed into a flapjack, and smothered with creamy guacamole!
And it’s Gluten Free, Body Ecology Diet and Specific Carb Diet friendly with a Vegan Option!
Here’s what you need: (Serves 1)
1/2 cup almond flour
2 egg whites (Vegan Option: 2 flax/chia eggs)
1/4 tsp salt
1/2 red pepper, diced
1/2 zucchini, diced
1/2 red onion, diced
2 shiitake mushrooms, diced
3/4 tsp chili powder
1 tsp cumin
1/2 tsp paprika
1/4 tsp oregano
5 grinds of pepper
1 avocado
squeeze of lime
1 garlic clove, grated
1 tbsp red onion, grated
Start out by sauteing your onion in 1 tsp EVOO with the salt, pepper, and spices. Let them cook for about 3 minutes. Meanwhile, combine your other raw veggies in a separate bowl. After the onions have softened, pour them in the separate bowl with the other veggies and toss to coat everything with the spices. Once fully mixed, stir in the eggs/almond flour and salt.
Take a big skillet and spray it with olive oil. Heat it until it is super hot. Then, pour 1/3 cup dollops of batter onto the skillet. It will make 4 pancakes. Let them cook for about 4 minutes per side, until golden brown. When you go to flip, carefully do so using both a spatula and a silicone scraper — they can be a bit messy.
While they’re cooking, make your guacamole by combining everything in a bowl by smooshing it with the back of a fork.
To assemble, top your skillet cakes with a dollop of guacamole, and garnish with cilantro.
Wow, oh wow! Were these ever a treat! Before I even tasted them, I was salivating at the amazing aroma coming from the kitchen! I saw my neighbor after dinner when I was throwing away the garbage, and he said, “oh my Gawd, there’s always such good smells coming out of there! Are you opening a restaurant?” Haha, thanks buddy:)
But the flavors and textures were incredible….outstanding, in fact. I have never had Mexican flavors with almond flour, and let me tell you — it was outrageous! The Mexican spices were warm and sultry, and then there was this underlying slight sweetness from the almond flour, which had now toasted, and the red peppers, which had begun to caramelize.
And then the rich and luxurious guacamole brought it all together. It was cooling, counterbalancing the spicy-sweetness.
I cleaned. my. plate. It was just splendid:)
What’s your favorite Mexican dish? Tacos? Burritos? Tamales?
My sister-in-law and her family make AMAZING tamales around Christmas time — who needs fruitcake when you’ve got homemade tamales?! mmm mm mmm!
Until tomorrow!
Tools used in this recipe:


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