In an attempt to get back into my normal routine, here is my Friday post! It’s been a while since I’ve posted a “Foodie Friday” post. Life is definitely getting crazier with the recent Tucson Marathon, now the Holidays, and the wedding in just two weeks (yay!!!).
This week, I had the pleasure of trying several new recipes and creative ideas in my kitchen with extra time off from work. It. Was. Fabulous. Heaven.
Both Josh and I had the 23rd off from work. Since I still woke up to instruct spin class at 5:30am, I invited Josh over for brunch and made my first frittata… although, it was a deviated version of a frittata since I baked it instead of fried it. Really, I used up what I had in my fridge- leftover pork roast, kale, mushrooms, and peppers. I paired it with a superfood “pancake” and topped it with a cinnamon banana sauce- which actually turned out quite delicious! 🙂
- 10 eggs
- 1 clove garlic, minced
- 1 small onion, diced
- 4 tbsp coconut milk
- 1 cp mushrooms, diced
- 1 cup of meat of your choice (I used leftover sweet chili pork roast)
- 1/4 cp chopped kale
- 1/4 cp chopped peppers
- salt, pepper, crushed red pepper, dried parsley
Preheat oven to 400. Spray a round, shallow baking dish with nonstick cooking spray. Sauté mushrooms, peppers, and onions in a large pan. In a smaller pan, sauté kale. In a mixing bowl, whisk together eggs & coconut milk. Sprinkle with salt, pepper, crushed red pepper & parsley & give a final whisk. Add garlic to the large pan & continue to cook for 1-2 more minutes, until onions are translucent. Add cooked kale to the mix and lightly salt & pepper the mixture. Add chopped meat. Spread mixture even into bottom of skillet. Pour egg mixture over veggie mixture. Place in oven and cook for 45 minutes.
Chia Coconut Pancakes
- 6 Tbsp chia combined with 18 Tbsp water (let sit and expand for at least 20 minutes)
- 1/3 cup coconut oil
- 2/3 cup coconut milk
- 1 tsp. vanilla extract
- 1/4 cup coconut palm sugar
- 1/2 cup coconut flour
- 1 1/2 tsp. baking powder
Mix the chia seed mixture, coconut oil, coconut milk, vanilla and coconut sugar in a large bowl. Add coconut flour and baking powder. Mix again until lumps are incorporated. Scoop about a 1/4 cup of the mixture onto your hot pan to make 12 silver dollar pancakes.
To top off the pancakes, I scooped about 2 tablespoons of dairy free butter in a small pan, mixed in 2 tablespoons of maple syrup and a heavy sprinkle of cinnamon and sautéed until bananas were soft!
Of course, Josh and I paired it with a grapefruit juice mimosa, because that’s us! 🙂 Cheers and have a healthy and happy Holiday weekend!