Monster Pancakes! GF, SCD & Paleo!

Hey Happy Tummies!


How was everyone's week? Things here are going great!


I want to share some excited news with you all!


On Friday I had an awesome day...


I shot several episodes for a new cooking show by HealthiNation!

It was a great day on set. I made my Vegan FroYo. We shot in this adorable little kitchen studio in Brooklyn complete with exposed brick and natural light-drenched, original wooden floors. It was a Pinterest-lover's dream kitchen:)

So yeah! I'll be sure to pass along the episodes when they're finished, but in the meantime, you can check out their neat website.

Sooo, when I got home last night, I wanted to have a celebratory meal. And in my opinion, nothing says "party" like breakfast for dinner! Especially.....PANCAKES!

And not just any pancakes......MONSTER PANCAKES!!

Yep. These officially rock. Basically, they're my decadent monster cookies in pancake form!

These could also be called "kitchen sink" pancakes because they literally have SO MANY healthy and yummy ingredients in them: coconut, raisins, peanut butter, and sunflower seeds with a fabulous drizzle of strawberry purée to take it over the top!

Delicious AND healthy?! Count me in!

Here's what you need: (serves 1 -- makes 4 silver dollar pancakes)

1 egg + 1 egg white
1 tsp pure vanilla extract
2 "droppers full" of pure liquid stevia (SCD sub 3 tsp honey)
1 1/2 Tbsp EVOO
1/4 tsp baking soda
Pinch salt
1 1/2 tsp ground cinnamon
1 1/2 Tbsp organic natural peanut butter
2 Tbsp shredded coconut (unsweetened)
2 Tbsp sunflower seeds
1/4 cup raisins
1/4 cup almond flour

Drizzle1 1/2 cups strawberries (I used frozen that I thawed)

Start out by creaming your peanut butter and egg. Add in your sweetener, vanilla, oil, and spices. Stir in the remaining ingredients. The batter will be thick.

Heat a non stick frying pan on medium. Add 1 tsp EVOO and scoop four 1/4 cup pancakes. Let them cook for about 3 minutes a side, or until golden brown.

Meanwhile, purée your strawberries in the food processor.

To serve, top the pancakes with a healthy serving of the strawberry sauce and enjoy!

Wow. A meal fit for a queen! Let me tell you!

These were not some wimpy pancake. No ma'am. These were thick and chewy, with bits of chewy and sticky, crunchy and crispy!

These were so much fun to eat because of all the fun surprises hidden inside! Every bite had a different hidden gem inside from the raisins to the coconut to the sunflower seeds!

And the flavor was just outstanding. These were like a PB & J on steroids! The peanut butter in the pancake really gave it a wonderfully nutty and rich flavor that went perfectly with the bright and sweet strawberry purée!

Next time you're hankering for a special meal --breakfast, brunch, lunch, or even dinner --- give these monster pancakes a try!

They're so freakin fantastic, you won't believe they're actually healthy!

Pear Pancakes w/ Blueberry Syrup! GF, SCD w/ V & BED Options!

Hey Hey Everyone!

I hope everyone enjoyed a spring-tastic weekend!

I know I did! I treated myself to a leisurely brunch on Sunday!

Do you ever pamper yourself with brunch on the weekends?

Well here's a recipe for you to do just that:

Pear Pancakes with Blueberry Syrup!

These little pancakes pack a protein and flavor punch and are wonderfully healthy!

And they're Gluten Free and Specific Carb Diet friendly with a Vega Option!

Here's what you need: (makes 4 silver dollar pancakes; serves 1)

2 egg whites, beaten to stiff peaks (Vegan option: 2 flax/chia eggs)
1 tsp cinnamon
dash on nutmeg
1 pear, small dice
1/2 cup almond flour
2 "droppers-full" of pure liquid stevia (SCD use 2 tsp honey)

Sauce:
1/2 cup blueberries, pureed
5 drops pure liquid stevia (optional)

Prep your pears and set aside. Also, process your blueberries until they are smooth. You'll need to scrape the sides several times. Next, whip your egg whites and spices to stiff peaks. Once they're at stiff peaks, whisk in your stevia. Finally, gently fold in your almond flour until just incorporated. Scoop 1/4 cup of the batter (without the pears) onto a nonstick skillet that has been sprayed with olive oil. Then, place your pears on top of the pancakes. Cook for 4 minutes, carefully flip, and then cook for 3 minutes more over medium heat. Top the pancakes with the blueberry puree and enjoy!

These. Were. Incredible!! I have such a soft spot for pancakes. They're warm and cozy, sweet and decadently delicious! The pears with the cinnamon and nutmeg were so sweet and spicy. It was warming and just fabulous. And paired with the subtle nutty undertone, and fresh, bright blueberry sauce was outstanding!

And the texture was ethereal! By whipping the egg whites, they become so light and fluffy! You'd think that using almond flour would make them heavy and weighed down, but actually, just the opposite happens! They basically melted in your mouth.

This was such a wonderful way to start out my Sunday. Treat yourself to these Pear Pancakes! You're tummy will be happy all day!

Until next time!

And for my Body Ecology Diet tummies, don't fret! There are pancakes for you too! Try my Carrot Cake Pancakes!! They're also GF, V, SCD & BED!!

This recipe utilized my favorite kitchen appliance. Here's the one I use and love:

Almond Butter Pancakes! GF, SCD, BED!

Hey guys!

I just got back from Cincinnati for my dad’s birthday! It was great to be home:)

So yesterday, I made one of my staples…and I didn’t think it was really “blog worthy” until my brother was fascinated by it and loved how good it was! He’s a "low carb guy", and so this was right up his alley! I didn't realize how "Atkins-friendly" my recipes are! My brother was so excited about this recipe because of its "bread-like" texture and the fact that it's virtually carb-free!

So this is seriously so delicious, and so easy to whip up. 3 INGREDIENTS! I can literally have it made and ready to go in 5 minutes!

It’s a sweet Almond Butter Pancake!

And it’s gluten and grain free, dairy free, Specific Carb Diet and Body Ecology Diet friendly. And paleo!

Here’s what you need:

3 egg whites
2-3 Tbsp almond butter
1 ½ tsp cinnamon
pinch of salt
2 “droppers full” of pure liquid stevia (SCD use 1-2 tsp honey)
½ tsp pure vanilla extract

Combine your eggs and almond butter in a medium bowl with a hand blender. Blend for about 2-3 minutes, until fluffy. Spray a small non-stick skillet with olive oil. Over medium heat, cook the “batter” for about 4 minutes on one side. Carefully flip it and then cook the other side for 2 more minutes.

Top with fruit or eat it plain!

I love this meal. It really hits the “sweet spot” and it has that “bready” texture that one craves when they’re on the SCD, BED, or being GFree. It’s sweet and slightly spicy from the cinnamon.

And it’s so healthy too! It’s a protein powerhouse with good healthy fats from the almonds.

A tasty treat to start (or end!) the day!

Until next time!

Need a hand blender? Here's the one I use and love.

Butternut Squash & Candied Pecan Pancakes! GF, SCD, w/ BED & V Options!

Hey guys! How's everyone's week going? Things here are great! I love Mondays...but then, you already knew that!

How do you guys like the new site?! Remember, if you previously received my posts via email, you can drop me your email address and I'll add you to my GFHT Email List! Woo!

So tonight, I made a real treat for dinner. I mean, we're talking...this should be illegal. :)

I had about a cup of diced butternut squash leftover...soooooo...I made...

Butternut Squash & Raisin Pancakes w/ Candied Pecans!!

And they're Gluten Free, Grain Free, and Specific Carb Diet Friendly w/ both a Vegan and Body Ecology Diet option!

Here's what you need: (Serves 1)

1 cup diced butternut squash, small dice, roasted
heaping 1/3 cup almond flour
1 tsp cinnamon
healthy pinch salt
1/4 tsp baking soda
2 egg whites (Vegan Option: 2 flax/chia eggs)
2 droppers-full of pure liquid stevia (SCD use 2 tsp honey)
3 Tbsp raisins (BED omit)

Garnish:
6 "candied" pecan halves (see directions below)

Preheat oven to 400 degrees. Line a baking sheet with tin foil and spritz with olive oil. Place your butternut squash on the pan, and spritz with olive oil. Sprinkle with cinnamon. Bake for 30 minutes, until tender, flipping once, halfway through.

Meanwhile, candy your pecans. I have a cheater's way to do this:) Take a Pyrex measuring cup (or other microwave-safe dish), and put your pecans in it. Spritz them lightly with olive oil, and then sprinkle them with a tiny bit of salt, about 1/2 tsp of cinnamon, and 1 "dropper-full" of pure liquid stevia. (Or if you're SCD, 1 tsp honey). Toss/shake them about so they're all coated. Then, microwave for 25-30 seconds. They'll come out beautifully spicy and sweet! I sometimes make this for a snack!!

Once your butternut squash is out of the oven, Mix together your dry ingredients in a small bowl. Then, in a larger bowl, beat your egg whites with your handy dandy hand mixer (or whisk) until medium peaks form. Then add in your stevia (or honey) and continue to whisk. Finally, gently fold in your dry ingredients, being careful not to deflate the egg whites too much. Then fold in your raisins. (not the squash yet).

To make the pancakes, place 1/3 of the batter onto a screamin' hot, olive-oil-sprayed, nonstick skillet. Once your cake is down, carefully place pieces of the squash on top. Let cook for about 3 minutes on the one side, and then carefully flip, and let cook for 1-2 more minutes. Makes 3 silver-dollar pancakes. Garnish with your candied pecans and any extra squash you may have.

Oh. My. Gosh. These were amazing!! I was really craving some delicious pancakes and these seriously hit the spot! In fact, if I were blindfolded, I'd think I was eating dessert!! They're THAT good!

The texture on these was so airy and light. You'd think they'd be heavy because they're made of almond flour, but just the opposite! They were ethereal! And you'd get these chewy, sticky raisins, and creamy pieces of butternut squash...simply heavenly!

And the flavor was faaaabulous! My, oh my! There was the sweetness from the squash and the stevia, complimented by the warm, spicy cinnamon. And then you'd get a pop of intense sweetness from the raisins! All on a beautiful nutty backdrop from the almond flour and candied pecans.

Seriously, do yourself a favor and make these pancakes. You will find yourself making them weekly!! 

There were several tools that made this recipe possible. First and foremost, a good chef's knife is critical, especially when breaking down a butternut squash. A good chef's knife is an investment, but it really transforms your cooking. Then, my Kitchen Aid hand mixer made beating the egg whites super easy! Plus, it's pink for breast cancer! Finally, my nonstick skillet combined with my olive oil sprayer were key players.  Here are the ones I use:

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

Guacamole:
1 avocado
squeeze of lime
1 garlic clove, grated
1 tbsp red onion, grated
cilantro
salt

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: