Almond Meal Waffles

I REALLY wanted to go to IHOP tonight, however, my wonderful hubby wouldn't let me.  So we decided to come up with a pancake/waffle idea that would meet all our restristicions.....and still taste good! 

 I wasn't sure the kids would go for it.  

We didn't tell them at first that the waffles were made from almond meal.  

They could tell there was a slight "difference" but they gobbled them up anyway! 

7 months ago before I had taken all the processed foods out of the house,they would have spit them right back out! 

I can honestly say that their tastes have slowly changed..for the better.

 I did let them put some pure maple syrup on them. 

 Karianne and Jeff also tried some homemade strawberry "coolwhip" on top.  (Just real whipping cream mixed with some strawberries and whipped until consistency of cool whip)

The first batch we made with Xylitol and the second batch we used raw honey as the sweetner.  

I think I prefer the Xylitol batch best.  

(The sugar from the honey I believe made me a bit bloated so I still need to stay away from any sugar source for now.)

I would also say to use powered Stevia as a sweetener.  It's the main one I use. 

Here is the recipe:

1 cup almond meal(finely ground works best)

2 eggs

1/4 cup water

2TBSP olive oil

1/4 tsp salt

1 TBSP Xylitol (or Stevia- would need less)

Mix all the ingredients together.  Put about 1/4 cup of mix into waffle maker.  You can also make small pancakes from this.

This makes only about 4-5 small waffles.  

(We ended up making a second batch!) 

Sour Cream Chicken

This is an easy one dish meal.  I "modified" it from Doug Kaufmann's cookbook, " Eating your way to good health"

4 TBSP melted butter
3 pounds chicken
1 TBSP olive oil
1/2 cup chopped onion
1 tsp salt
1 cup sour cream
1/4 tsp pepper
Veggies of choice (I used 2 bags frozen steamable mixed vegetables)

Saute chicken in butter and onions in olive oil until lightly browned. Combine veggies, sour cream, salt and pepper.  Spoon over chicken in a casserole dish.  Bake at 350 for 55-60 minutes. (Make sure chicken is done) I also covered half of the dish with almond meal to give it a little extra "crunch".  It was good!

Taco Salad...without the taco!

I was craving Mexican recently so I decided to come up with some sort of "taco salad" mixture.    It was quite tasty!

1 pound grass fed beef
seasonings: chili powder, onion powder, red pepper, salt, pepper( and any other you think will taste good! Cumin, chopped onions...)
About 1/2-2/3 cup sour cream
1 jar organic salsa ( I used Green Mountain brand)
Mozzerella cheese- shredded(small amount and optional)

Cook beef with spices. Add salsa to the meat and stir.   Put over large plate of salad greens and any other veggies you like. Top with a bit of cheese is desired.

Grain free egg, sausage, and bacon quiche

I decided to come up with some breakfast quiches that I could freeze and heat up quickly on busy morings. Here is what I came up with!

The measurments are just estimates!

12 eggs (can't remember exactly how many!)
1 cup sour cream
1 pound nitrate free bacon ( I use Hormel Naturals)
1 pound nitrate free sausage (I used Jones Farm)
1/2 whipping cream
1/2 cup chopped onions
salt
mozzerrella cheese- shredded (small amount)

Cook bacon and sausage.  Crumble/cut into smaller pieces. Put meat and a few pieces of chopped onion in a muffin tin.  Whip together eggs, sour cream, whipping cream, salt, and cheese.  Pour mixture over the meat in the muffin pans.

Cook at 400 for about 20-30 minutes.   Freeze them in single ziplocs.