Happy post Thanksgiving…. and if you happen to have any leftovers here’s a great way to use them.
- Half a pack of Bacon (diced)
- 8 eggs
- 4 slices provolone cheese
- 3 small tomatoes (enough to cover the frittata)
Preheat oven to 350. In a skillet reheat stuffin’ and cook bacon, press into bottom of skillet, then turn heat to low. In the meantime whip eggs together in bowl and pour over the meat mixture. Let cook for 5 or so minutes then add cheese and tomatoes on top. Place the skillet in the oven and cook for about 20 minutes until eggs are firm and browned. Broil for the last few minutes until desired crispness.
One of my favorite things about this time of year is being able to bake with pumpkin pie spice…. last weekend I got to visit with both my boyfriend (whom I rarely get to see as he lives in Idaho while I’m busy here in Portland studying/working and living) & my yellow lab; Grizzly. It was almost like a vacation, we got to play at the coast and enjoy a very beautiful sunny day there with 40 or 50 members of my gym for a little challenge as well as relax & of course make up some of these delicious pumpkin griddle cakes… enjoy.
Directions: First, beat eggs together, then add the banana and mash together. Mix the rest of the ingredients together in a bowl. On a heated and properly oiled/buttered pan, pour mixture (better to do one pancake at a time) onto pan. Cook on low to medium heat and flip carefully (these hold together a little looser than normal pancakes). Top with butter, apple butter, fresh berries or whatever you fancy and ENJOY!
The recipe can be modified; reduce eggs to 2, and almond butter to 2 tbsp. Reduce the baking soda & powder to 1/2 tsp. Moderate the other ingredients and mix to a “pancake” consistency; i.e. add the coconut flour only until it’s the right consistency.
Happy Fall… stay tuned for more Primal, grain-free Thanksgiving ideas!
Till next time
Primal stuffin’ for a primal holiday season! Stuffing with a grain-free flair & a new way to cook one of my holiday favorites! Contributed to the collection by my mom who has made this delicious stuffing ever since I can remember 🙂
- 1-1 1/2 lbs italian sausage (I used elk sausage, processed from start to finish by my boyfriend)
- 1 cup Watercress (sliced)
- 2-3 Stalks Celery (sliced)
- 1/3 cup Pine nuts
- 1/4 bulb Fennel (chopped)
- 1 cup Eggplant (cubed)
- 1 cup Mushrooms (sliced)
- 3 Garlic cloves (chopped)
- 1-2 tbsp Olive Oil
- 1/4 cup Onion
- Optional seasoning: (if your italian sausage is not seasoned already; use thyme, rosemary, fennel)
Directions: Drizzle 1 tbsp olive oil in heated pan with garlic & pine nuts & brwon. Add italian sausage (without casing) in pan; saute and break into smaller pieces. When sausage is just about cooked through add 1 tbsp (if needed) olive oil, onion, celery, watercress, eggplant, fennel & mushrooms. Saute all ingredients until mushrooms and eggplant are cooked down. Serve on own as stuffing or scoop into lettuce wraps for an hors d’oeuvre or meal. Serves 4 – 6.