There are about a million versions of these super simple banana-and-egg pancakes. Yes, the combination sounds super weird, but it works. And these work with my new grain-free, refined sugar-free diet right now!
Here is how I like to make these little pancakes. (David and Joshua will eat them too. Libbie, my pickiest eater, is not a fan. But she doesn’t like regular banana pancakes, either. She is weird.)
2 T butter (ghee, if you are Paleo) or coconut oil for frying
maple syrup or honey
In a bowl, mash banana well. Beat in eggs. Stir in coconut flour.
Melt butter, ghee, or coconut oil in a large skillet over medium heat.
Scoop heaping tablespoons of batter into the hot oil/butter. Cook for 2-3 minutes per side, flipping once, just like a pancake, until cooked through.
Once cooked, drizzle with pure maple syrup or honey.
Butter is fine if you haven't cut out dairy, but a true Paleo diet does. Most Paleo followers will eat clarified butter (ghee), which has all the milk solids skimmed off. Coconut oil is a great alternative, though, if you want to avoid butter altogether.
After wondering if I had been assigned to every single person from group A in the Secret Recipe Club, I got my blog for this month. And it was Chef in Disguise! Aha! Someone whose recipes I always lust over during the SRC reveal. This was a fun month for me.
Sawsan grew up in Jordan and lives in the United Arab Emirates, where she is an orthodontist. She offers recipes with Middle Eastern flair as well as those from around the world. I was in awe of all the different cultures represented in her recipe index.
I love to try new things and am an adventurous eater, so I would love to test out some of Sawsan’s recipes like Cauliflower Makloubeh. I almost made the Baked Kibbeh, but I was afraid my kids would turn up their noses or it wouldn’t taste right.
Here’s a side note for you: when I visited Brazil in 2007, we were in a city with a very large Lebanese population. Most of what we did was among these immigrants, and we ate a lot of food that Sawsan features in her Middle Eastern recipes section! I went to a cooking class with a few of my friends, and kibbeh was one of the dishes we “learned” to make. But the one time I tried to make it at home in the States, I felt like it tasted watery and bland. That was probably in 2007 or 2008, though, so maybe I should give it another try. /side note over
Anyway, I was craving steak, so when my in-laws were here for Libbie’s birthday last weekend I decided to make Sawsan’s recipe for Yogurt-Marinated Steak. But since I’d also been eyeing her recipe for Honey-Oregano Beef Onion Skewers, I had kebabs on the brain. So I cut my beef into cubes and made kebabs with the marinated meat, bell pepper chunks, and onion. I seared my kebabs on a grill pan, then finished them in the oven. We ate them alongside Cheesy Scalloped Potatoes. And it was all wonderful!
I can imagine using this marinade for chicken or pork as well. It has great all-around flavor.
Slightly adapted from Chef in Disguise for the Secret Recipe Club. The recipe calls for fresh rosemary, but I used thyme because I had some on hand. Any earthy, fresh herb would work well here, like parsley or sage.
2 lbs. top round beef
3 T plain yogurt
2 T white or red wine vinegar
1 T Dijon mustard
1 T Worcestershire sauce
1/4 c. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
1 T fresh thyme or rosemary, chopped (or 1 tsp. dried)
1 tsp. dried oregano
1/2 tsp. paprika
2 sweet bell peppers, diced into large chunks
1-2 onions, cut into very large dice
Cut steak into large cubes. Place in a gallon zipper freezer bag.
In a bowl, whisk together yogurt, vinegar, mustard, Worcestershire sauce, olive oil, salt, pepper, thyme or rosemary, oregano, and paprika. Pour into the bag with beef and squish around to cover beef. Place in the refrigerator for at least 1 hour, as long as overnight.
(You can also freeze this in the marinade for a make-ahead meal. Just defrost completely in the refrigerator before making kebabs.)
On wooden skewers (soaked in water for 30 minutes before using), alternately thread beef, pepper pieces, and onion pieces.
Sear on a lightly oiled grill pan or skillet, then broil in the oven until to your desired doneness. Alternately, cook on a grill until to your liking.
If, like me, you are a great lover of all things peanut butter, these muffins are for you. They are light and fluffy, specked with just enough chocolate to tickle your tastebuds, and make a perfect breakfast or grab-and-go snack.
I love muffins and I cannot lie. And the goodness of these, you cannot deny.
Unless you don’t like peanut butter. In which case, well, I am very, very sorry.
Andrea’s recipes were very enticing. I would have made these skillet potatoes if I’d had any mushrooms on hand. YUM!
But I was looking for something quick and sweet, and these “Triangle Delights” fit the bill. (I totally remembered the name as Magic Triangles. Because my brain is dead. Both wonderful titles work.) They are easy to customize with what you have. I didn’t have as many mini-marshmallows as I thought I did, so I threw some little caramel pieces on and they added a great chewy factor. I used a mix of dark and white chocolate chips, omitted nuts, and only put coconut on half since my husband doesn’t like it. I was wishing I had put some nuts on top, though, because I think the sweet-salty factor would really put these over the top! (Pretzels might work, too. YUMMM!)
I love this kind of fake-cookie to give out around Christmas. Since you can make a whole jelly-roll pan full quickly and then cut it apart, it takes a lot less time than cookies. When I want to make homemade Christmas goodies, I default to barks, chocolate-dipped pretzels and Oreos, and saltine candy. And now, this graham cracker s’more-thingy will totally be part of my repertoire.
I have always had a really hard time getting to sleep at night. I have a million things wrestling for attention in my head, and I can’t seem to convince them Mama needs some zzz’s. I will lay there and want to maim my husband for being able to fall asleep instantaneously. It is truly miserable!
I’ve never tried sleep aids, because I don’t do well with medicine. When I was in labor with Libbie, I went to the hospital and found I was only 2 centimeters. They gave me two Ambien and sent me home. I spent the rest of the night – IN LABOR – running into walls and going to sleep on the floor because the bed was too far. I am very sensitive to medications and I don’t trust I would wake up to a screaming child or the fire alarm or something if I were on sleep meds.
Researching an article for ParentLife, though, I came across this little recipe for a Honey-Milk bath with crushed lavender flowers. Well, I said to myself, that’s just silly! Why make a mess of crumbled, dried flowers when I have lavender oil right on my dresser?
That night I mixed up some milk, honey, and the lavender oil. And when I got out of my bath, I was too tired to read even one page of a book. I hit the pillow and fell asleep immediately and deeply. It. Was. Amazing.
I’ve tried it twice more and gotten pretty much the same results. For some reason, lavender oil alone in the bath does not seem to have the same effect on me. Something about the milk and honey is relaxing – and it’s good for your skin, in any case!
Whisk ingredients together in a bowl or shake together in a jar. Add to hot bath, running container under hot water to make sure you get all the honey out. Relax for half an hour with a good book. Sleep!
I hope this helps you relax and sleep easier, too!
Disclaimers: I am not a doctor and not dispensing any medical advice! Just sharing what works for me. I am (very recently!) a Young Living distributor, and if you want to chat about the oils, let me know!
I’ve written over on ParentLife about my love for the Weelicious Lunches cookbook by Catherine McCord. While it’s full of recipes that my picky eater wouldn’t touch with a 10-foot pole (sigh), there are tons of great recipes, and it’s helped me to think outside the box a little bit.
I wanted to do something productive Saturday afternoon, and baking is way more fun than cleaning, so I opened the cookbook. I started from Catherine’s recipe for Whole Wheat Raspberry Baked Doughnuts, but kept making tweaks, as I often do.
I think my strawberry twist makes a really hearty, appealing snack or breakfast for your wee ones! The cinnamon glaze isn’t necessary, but it makes these feel more like doughnuts instead of muffins shaped in a circle.
Preheat oven to 375. Grease a doughnut pan and sprinkle with flour.
In a mixing bowl, whisk together flour, baking powder, salt, and cinnamon. Add coconut oil and whisk in as well as you can.
Add sugar, egg, milk, and vanilla. Stir until combined. Fold in strawberries.
Gently spoon into doughnut pan until cavities are three-fourths full. Bake 14 minutes.
(If you have made baked doughnuts before, this is a little longer than usual. This is so they firm up and don't fall apart when you try to take them out of the pan, due to the strawberries.)
Let cool a few minutes, then move to a cooling rack placed over some protection for your counter (wax paper, silpat, baking sheet).
In a small bowl, whisk together powdered sugar and cinnamon. Add milk 1/2 teaspoon at a time, whisking well after each addition. Drizzle should be runny but not watery. If you need to, add more powdered sugar or milk.