I’m slowly starting to introduce eggs back into my food. I thought when I made this batch of Freeze Dried Strawberry Banana Muffins, the two egg total was not a lot because it would take me a few days to eat through them…um…I’m already three deep into this dozen and it’s only been two hours. Needless to say, the rest are being stored away for the day because I think I could eat the whole dozen in a sitting. The bananas give it a great sweet taste and the strawberries kick it up another notch…like oh hot dang notch!
I always say nothing goes to waste in our house, right down to the brown bananas! I just can not throw away food because I see it as money down the drain. These muffins do freeze well if you have brown bananas but are not in the mood for muffins yet. I will freeze muffins and use them as ‘ice packs’ to aid in keeping my food cool until lunch and then when I’m hungry in the afternoon they are the perfect defrosted snack!
Freeze dried fruit is starting to become a common food on the shelves. I use to get mine at Trader Joe’s when we make a trip, but recently I’ve found it at Aldi and Costco. The freeze-dried strawberries in this recipe help to absorb the moisture and it is important you let the batter set for 10 minutes because it sets up differently and will help in the baking process…that said…don’t rush the setting process.
Easy is how I roll these days. If I can not make it in under 30 minutes, it’s not happening at this house. I forgot how busy our weekends get when the snow melts and the sun shines. It’s crazy around here and needless to say, pan fried Brussel sprouts with lime, cilantro and pine nuts fits into our ‘cracra’! I laugh because I use to HATE Brussel sprouts and now we get frustrated when we run out! These little green bulbs are amazing, when cooked right. That said, I’m not sure I’d love steamed Brussel sprouts, but when you kick them up and add items to them….they taste AMAZING!!
I like to make a huge batch for dinner, if we do not eat them all…they become a great breakfast vegetable dish. Nothing goes to waste here, I prefer morning after vegetables because the flavors marinate more together in the fridge as they set.
16 oz Brussels sprouts thinly cut
1/4 cup filled loosely with fresh chopped cilantro
Life is crazy! I just realized I’m behind on posting recipes. However, I will am still getting into the grind after spring break. I hope you follow along on Instagram because I’ve been posting pictures and providing recipes within the picture post. With that said, below is a great appetizer to serve or enjoy it as a lunch!!
Pear and Pancetta Crostini’s will have your guests screaming for more! The salt and sweet tastes from the pear and pancetta will have your taste buds content. However, then you add in the neutral taste from the yucca dough and top it with mint and balsamic vinegar…taste buds will go into firework mode. Have you had this experience?!? The experience when you want seconds, thirds, fourths and then you realize the dish is gone and you ate more than your fair share and littley Johnny was too slow and only had one serving and is now having a melt down because his mom told him he had to clean his plate before he could have seconds…only to find out there are no more seconds present of his favorite dish because you ate them (#ithashappened).
If you are unfamiliar with yucca dough, please go visit read my quick way here. I use this dough for several dish creations with endless options. I love having a dough made of a root vegetable.
I’ve hit over 3,000 followers on Instagram! That is a celebration and what better way than to celebrate with you! Make sure you follow along today over on Instagram because some of our favorite Paleo companies have teamed up with the Easter bunny to deliver you some special Paleo surprises! I’ll give you a few clues…Don’t miss out on this! You can find more information here
Want to know more about these products and why we love them? You can find more about them here
Today’s blog post comes from one of my amazing Alpha Chi Omega sorority sisters named Cressie Boggs. She has educated me on Trisomy 18 through her personal experience with her daughter, Caroline. If you don’t know what T18 is, please read her story below (feel free to share it too!) and check out the yummy cookie recipe she shares at the end!
My name is Cressie Boggs and I want to share my daughter Caroline’s story with you. Caroline is 10 months old and I am her voice. Let me start by sharing our story of how Caroline joined the world…
I am a very positive person. I know everything happens for a reason, although I may not understand it at the time. I was glowing from being pregnant with my third child. I was proud of my family and excited for my two children to have another sibling join them in our Bogg Family. Everything about my pregnancy was normal up until 23 weeks.
Here I am, a pregnant mother at 23 weeks pregnant, my husband and I were brought into our midwives office and asked to sit down. She informed us that our unborn child tested positive (via materniti21 blood test) for Trisomy 18. At that moment, I was confused and unsure what the future laid ahead for my family and I. Next thing I know, I found myself researching and learning about Trisomy 18.
Plantain Pancakes have become a staple to our Saturday mornings. You may catch them often on my Instagram account because they are my ‘splurge’. I love how simple they are with only two ingredients, plantains and gelatin. The trick to this recipe is to have ripe plantains. I often get plantains when I shop on Sunday’s and use them the following weekend for pancakes/cookies. When you mash-up a plantain, it will look like a banana mashed up. You want to eliminate any bumps and have it almost to a liquid. However, when you pour the batter on to the pan, it sets better than a banana. The key is to let the pancakes cook until golden brown before flipping. If you flip too soon, they will be mushy (which even I occasionally do by accident and we just change our pancakes to ‘mash’).
After making our pancakes, we drizzle them with maple syrup and top with ghee for an amazing breakfast!