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Dessert - 2012-04-22

Two recipes adapted from _Eat Like a Dinosaur_ by Paleo Parents.

This is homemade ice cream made with coconut milk, almond milk, vanilla extract, honey, and Enjoy Life chocolate chips.

Also, I tweaked the "Anytime Cookie" recipe to work with what I had around and overload on some chocolate. Ingredients include almond flour, cinnamon, apple sauce, banana, coconut oil, almond butter, sesame seed butter, cocoa powder, baking powder, coconut flakes, and chocolate chips.

No sugar, gluten, or dairy.

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My Best Banana Coconut Paleo Pancakes

For as long as there have been paleo pancakes, there have been paleo pancake problems. This recipe solved some longstanding issues for me. To wit:
  • I wanted a recipe that requires no extra levener. Here, eggs do the trick and these have a nice, light texture, and are not mushy.
  • Sometimes, paleo pancakes fall apart, especially at the flipping stage. You still have to be careful, but less careful, with these, and their structure is relatively robust.
  • One flavor does not scream over all the others (sometimes a problem with almond!) and there is a nice, integrated, balanced taste with only a mild sweetness (even if you serve without syrup or honey).

With this recipe, you can make about eight small pancakes, enough for two pretty hungry adults, in about 30 minutes.

Gather these items.

Hardware
Flat griddle or large pan
Mixing bowl
Whisk
Spatula(s)

Ingredients
4 eggs
2 ripe bananas
1/4 cup very finely shredded unsweetened coconut (sometimes labeled "for baking")
1/2 cup coconut flour
1/2 cup almond flour
1/4 tsp vanilla extract
Cinnamon (to taste)
Maple syrup or honey (to taste)
Coconut oil

Perform these steps.
  1. Set griddle over medium heat.
  2. Peel bananas and mash in mixing bowl with whisk.
  3. Add shredded coconut to banana mixture. (I do this early to give the dry coconut a headstart to soften up and absorb some moisture.)
  4. Add four eggs and vanilla extract to bananas and mix well.
  5. Add coconut flour and almond flour and cinnamon. Mix well.
  6. Coat griddle with coconut oil. (It stands up well to the heat and may smoke. Have no fear. Use butter for another tasty result, but you have to watch it a little more closely.)
  7. Make one test pancake. Seriously. Skip this step at your peril. You're thinking about skipping it, aren't you? I can't be held responsible. Spoon one-to-two tablespoons of batter on griddle.
  8. Cook 2 to 3 minutes on the first side (until edges seem to set), then 1 minute on the other side.
  9. Observe and consume your pancake, or give it to your resident family pancake quality control officer. Consider adjusting heat (too brown? not brown enough?) or amount of coconut oil on griddle (not enough oil and pancake too sticky? too much oil and pancake surface too blotchy?). 
  10. Cook additional pancakes. Larger pancakes will need a little more time on each side. The larger your spatula(s), the bolder you may be in terms of pancake size.
Consume with or without butter and/or honey or syrup, and with or without associated accoutrements like breakfast meats or berries.

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Breakfast - 2012-02-19

Two double yolk eggs, a little bacon, and something called "hickory smoked bacon sausage" which tasted a lot like kielbasa. When I first heard about it, I believe my response was, "That sounds like some kind of beautiful dream!" The eggs and sausage came from Shady Maple.

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Intermittent Fasting - A Fast Update

I've tried two consecutive days of intermittent fasting, and I think I can do more. For the first, I waited about 21 hours before my first meal. For the second, it was closer to 23 hours. I had some hunger pangs on both days during the mid-afternoon, but they went away on their own, or after I drank a little water. I have a minor cold, but I still felt alert and relatively energetic.

I've only eaten in the evenings within a very tight window and I've had regular, satisfying meals, but have not felt a need to overindulge to compensate.