Pumpkin Spice Banana Pancakes

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A few weeks ago I was at a weekend get-a-way with some friend’s down in the G.A. mountains.  One of my girlfriends that came is also gluten free and she brought almond meal so that we could make our own gluten free pancakes for breakfast.  I had never heard of using almond meal instead of flour! I was shocked at how the texture and flavor was so similar to regular pancakes and how easy it was! Almond meal is low in carbohydrates and high in protein, so it is definitely a healthy alternative to flour.

We just used three basic ingredients:  eggs, bananas and almond meal; and it was delicious.  But while visiting my family over Thanksgiving break, I decided to try these pancakes again and doctor them up with vanilla and pumpkin spice.

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Ingredients:

  • 5 bananas
  • 5 eggs
  • 2 cups almond meal
  • 1/2 tsp pumpkin spice mix*
  • 1/8 tsp salt
  • 1/2 tsp vanilla

* If you don’t have pumpkin spice mix on hand, it can be made from mixing cinnamon, cloves, nutmeg and ginger.  I didn’t have any on hand so I made a rather large batch to save with:

  • 3 TBS cinnamon
  • 2 tsp ginger
  • 2 tsp nutmeg
  • 1 1/2 tsp cloves

If making your own pumpkin spice, mix cinnamon, ginger, nutmeg and cloves together in a bowl.

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Mash all of the bananas in the peels with your hands.  It will get a little messy but messy’s fun, right?!

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Whisk eggs and bananas together until blended.

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Add in almond meal 1 cup at a time and whisk together until thickened.

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Mix in pumpkin spice, vanilla and salt.

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If you have a pancake griddle, great! If not, any old skillet will do the trick!  Heat your griddle or skillet to medium heat.  I like to pour my mix into a measuring cup so it’s easier to pour smaller amounts onto the pan.

Add a small amount of oil for each batch that you make.  We had coconut oil on hand, but any type of oil will do.  Pour your batter into the skillet and cook on each side for about 3-4 minutes.  I always take a peak underneath to help me see if they’re ready to flip.

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Pancakes can take a while to make when you’re not using a griddle, so I transferred mine batch by batch to a baking dish and kept them on low in the oven to keep them warm.

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Douse your pancakes in butter and maple syrup and dig in!

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They are just as good (if not better!) than regular flour pancakes.  My parents and the husband loved them! The bananas are sweet and make the pancakes so moist, and the pumpkin spice gives them a little extra kick of flavor.  If you like yours super pumpkin-y, you can always add an extra 1/2 tsp or dust some on the top of the pancakes when they’re done.

Here’s the recipe for you:

Ingredients:

  • 5 bananas
  • 5 eggs
  • 2 cups almond meal
  • 1/2 tsp pumpkin spice mix*
  • 1/8 tsp salt
  • 1/2 tsp vanilla

* If you don’t have pumpkin spice mix on hand, it can be made from mixing cinnamon, cloves, nutmeg and ginger.  I didn’t have any on hand so I made a rather large batch to save with:

  • 3 TBS cinnamon
  • 2 tsp ginger
  • 2 tsp nutmeg
  • 1 1/2 tsp cloves

Instructions:  makes 4-5 servings

  1. If making your own pumpkin spice, mix cinnamon, ginger, nutmeg and cloves together in a bowl.
  2. Mash all of the bananas in the peels with your hands.
  3. Whisk eggs and bananas together until blended.
  4. Add in almond meal 1 cup at a time and whisk together until thickened.
  5. Mix in pumpkin spice, vanilla and salt.
  6. Heat griddle or skillet to medium heat.
  7. Add a small amount of oil for each batch that you make. Pour batter into the skillet and cook on each side for about 3-4 minutes.
  8. Douse pancakes in butter and maple syrup and dig in!

These are definitely going to become a regular Saturday morning breakfast at our house! Hope you enjoy them!

-glutenfreemrs-

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Slow Cooker Pot Roast

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Every now and then the husband mentions (not so discretely) how much he loves pot roasts, so with having the day off for Veteran’s day, I thought it was the perfect day to make a roast in the crock pot!  I’ve done several before, but this one was my first gluten free pot roast.

Ingredients:

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*Photo bomb* (again!) Like I said before, this little furball never fails to sniff out any meat immediately after I pull it out of the fridge.

Ingredients:

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  • 2-2 1/2 lbs chuck roast/bottom round roast/tri tip roast (whatever you can find!)
  • 5 russet or 10-12 gold potatoes, peeled and cubed
  • 5-6 carrots, peeled and diced
  • 2 tsp extra virgin olive oil
  • 1 heaping cup chicken or beef broth (gluten free)
  • 1 yellow onion, diced
  •  4 garlic cloves, minced
  • 1 heaping TBS Italian seasoning
  • 1/4 tsp each salt and pepper (then more to taste)
  • 2-3 TBS gluten free all purpose baking mix/flour
  • 4-5 TBS warm water
  • crock pot

Start by prepping your garlic, potatoes, onions and carrots.

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Heat the olive oil on medium high and brown all sides of your roast.  Should take about 5 minutes.  I love to use a cast iron skillet for this because it adds so much flavor, but any skillet will do!

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Transfer your browned roast into your crock pot.

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Add in your carrots, potatoes, garlic, onions, Italian seasoning, salt and pepper, then pour in your broth.

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Close the lid and set your timer on low for 8 hours. (worth it!)

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8 hours later and voila! Looks and smells so good. I’m sure my poor furballs were tortured every minute of those 8 hours smelling the roast cook!

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Transfer your veggies to a dish and the roast to a cutting board so you can get all of your broth out to make the gravy! (best part)

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Mmmm. Come to momma!

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The meat will be so tender, you won’t even really need a knife to cut it.   Just break up the meat into long slices, then mix back into the veggies.  At this point, I would taste the meat and veggies to see if you need to add more S & P.  I ended up adding quite a bit more.

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Here comes the fun part! The husband came home just in time to do the gravy, and insisted on doing it this way.   Add the 2 TBS of flour and 4 TBS of warm water to a bowl, close the lid and…

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Shake it up!!  You have to make “the face” or it just won’t turn out! 😉  My mother in law has always done this because it prevents your flour from getting lumpy when it’s time to add it to the broth.  If you find that it looks a little dry, add a TBS of more warm water, or if it’s runny, add a TBS of more flour, then shake it up again!

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Transfer your remaining broth to a pot and keep warm on low.  Pour your flour/water mixture into the broth, whisking for several minutes until thickened.  Just in case you’re wondering, I’ve found that the gluten free flour thickens just as well as regular flour.  Arrowhead Mills is a great, NON-GMO brand that has many gluten free baking alternatives.

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Plate your food, then pour the gravy over each serving. (I was excited to finally use our gravy boat from our wedding registry!)

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Observe the creamy, savory goodness that is your pot roast.

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It’s a perfect fall dish to warm you up on a cold night!

Here’s all the details for ya:

Ingredients: Serves 4-5

  • 2-2 1/2 lbs chuck roast/bottom round roast/tri tip roast (whatever you can find!)
  • 5 russet or 10-12 gold potatoes, peeled and cubed
  • 5-6 carrots, peeled and diced
  • 2 tsp extra virgin olive oil
  • 1 heaping cup chicken or beef broth (gluten free)
  • 1 yellow onion, diced
  •  4 garlic cloves, minced
  • 1 heaping TBS Italian seasoning
  • 1/4 tsp each salt and pepper (then more to taste)
  • 2-3 TBS gluten free all purpose baking mix/flour
  • 4-5 TBS warm water
  • crock pot

Instructions:

  1. Cut up garlic, potatoes, onions and carrots.
  2. Heat the olive oil in a skillet on medium high and brown all sides of roast, then transfer to the crock pot.
  3. Add in carrots, potatoes, garlic, onions, Italian seasoning, salt and pepper, then pour in the broth.
  4. Cook in crock pot for 8 hours on low.
  5. Transfer veggies to a dish and roast to a cutting board.
  6. Transfer remaining juices from the roast into a pot on and keep warm on low heat.
  7. Cut roast into long slices then transfer to the dish with the veggies.
  8. Taste veggies and roast and add any needed salt and pepper.
  9. To make gravy: Shake up 2TBS flour and 4 TBS warm water in a small bowl with a lid until it becomes a paste.  (If it seems too dry, add 1 TBS of warm water, and if it’s too runny add 1 TBS of flour.)
  10. Whisk flour mixture into broth until it thickens up.
  11. Plate the roast and pour gravy over each serving.
  12. Eat!

Hope you enjoy this gluten free roast! Please feel free to leave comments or ask any questions you may have!  Happy eating!

-glutenfreemrs-

Grown-up Fish Sticks

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Two nights ago the husband and I made what I like to call “grown-up fish sticks.”  We love cooking fish and soaking up all those healthy omegas.  I am all about texture and flavor, so frying them was a no-brainer.

Ever since I started eating gluten free, I have been experimenting with different NON-GMO baking and frying options, such as corn meal.  Bob’s Red Mill has many great options from corn meal to brownie and cake mixes! Recently, I’ve been using their blue corn meal, which kids would love because it turns what you’re frying a bluish-purple!

Along with the fish sticks, we cooked up some brown basmati rice and sauteed kale with bacon. Love, love, love bacon! Always have, always will.  Moving on!  One thing I’ve learned since being diagnosed with Hashimoto’s, is to be wary of  goitrogenic foods such as kale, broccoli, cabbage (and many more) because they can actually inhibit proper thyroid function and can enlarge the thyroid gland, forming a goiter.  The good news is when these foods are cooked, many of the goitrogenic enzymes are destroyed, so cooking and eating them in moderation is safer than eating them raw.

For this meal I didn’t use a recipe but played around with measurements and ingredients.  I’m going to try to make this into a “recipe” for you!  Here we go:

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Ingredients:

  • 2 garlic cloves, minced
  • 2 bunches of kale, chopped
  • 2 lbs cod, cut into strips
  • 2-3 strips of bacon, crumbled
  • 1-2 Tbs paprika (or to taste)
  • 5-6 Tbs coconut oil (or frying oil on hand)
  • 2 Tbs butter
  • salt and pepper to taste
  • 1 cup cooked brown basmati rice (or any rice on hand)
  • 2 cups blue corn meal
  • 1/2 cup milk

Go ahead and start your rice, following the directions on the label.  The brown basmati rice we used has to cook for 45 minutes, so we started it before anything else.  Rinse and chop up your kale (only use the leaves, not the stems) and mince your garlic.

Cut your fish into long strips.  Here’s the husband, with his game face on.

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Cook the bacon in a skillet and set aside.  Once it cools, crumble it into small pieces to scatter into the kale for later.

We used two small bowls, one for the milk and one for the corn meal.  Into the corn meal I add the paprika and S & P to taste and mix it around.  I usually add more S & P once it’s all fried up as well.  You want to take each piece of fish and first dredge it into the milk then into the corn meal, making sure it’s fully coated.  Shake off the excess, then place it to the side on a plate.  Repeat that process until all the fish it coated!

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We always use a cast iron skillet when cooking meat because it gives the meat such a flavorful, smoky touch. Heat up your cast iron skillet (or any skillet will do!) to about medium high and let your coconut oil (or oil on hand) heat up for a few minutes.

After the oil is heated, start cooking your fish in batches of about 4-5 sticks so the oil stays nice and hot.  Cook the fish for about 2 minutes on each side and wait for the corn meal to turn a golden brown (or in our case a darker purple!), then transfer onto a plate covered by a paper towel to soak up excess oil.  Purple fish for days!

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If you’re like us your smoke detector will go off, every time.  Love using the cast iron skillet, but we haven’t mastered how to prevent that from happening! For the time being, we just trade off wafting!

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While the fish are cooking or are already cooked, melt your butter over medium to medium high heat in a different skillet and add garlic for about 30 seconds to a minute (those suckers burn really easily).  Add in your chopped kale in batches, stirring frequently, until it all cooks down.  It won’t look like it will all fit in the skillet, but just give it a few minutes.  Season with salt and pepper to taste. After it’s cooked down, throw in the bacon and mix that in.

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And Voila!

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Once your fish sticks, kale and rice are all done, taste check one more time to see if you need more salt or pepper, then it’s time to plate them! We love mixing flavor combos, so we like to lay the kale on top of the rice, then lay the fish to the side.

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There’s the final product! I would say it makes about 4-5 servings.  It’s kind of hard to tell in our household because the husband eats about 2 servings per meal! If you have any for leftovers, make sure you toast the fish sticks so they crisp back up!

Hope you enjoyed my first gluten free recipe!

-glutenfreemrs-