Eat Well Kitchen: January 2013

ABOUT THIS BLOG

I am not a great writer or blogger, but have been asked about what kind of meals I fix. I think it's overwhelming to some when they find out the things they shouldn't eat, the things they should, and are left wondering what can they fix, that actually tastes good, and is realistic in everyday life. I remember when I read Nourishing Traditions by Sally Fallon and was completely overwhelmed and thought, "How can I ever eat that well?" But I just made little changes, did what I could, and it slowly became my lifestyle. I recommend that book to everyone. It's full of essential information on the how's and why's. Some of the recipes I haven't liked and other's are a favorite staple. I will say that your tastes change. Things that you once thought were so good, taste aweful after you know what real, nutrient dense food, tastes like. Unlike popular belief, healthy food is very tasty. Some people think healthy tastes like cardboard, and they would rather eat the box. The truth is: if you're thinking healthy comes from a box, bag, or can, even if organic, you are wrong. Those foods have little food value. Organic boxed food may not have bad things in it but it yields very little nutrition because most of the nutrients evaporated during processing and heating. That's why most breakfast cereal is fortified. Eat foods as fresh, pure, whole, and organic as possible with little or no processing.

We spend money on maintaining our homes, vehicles, boats, and what not, but what about our health which can be irreplaceable. In my opinion, eating right should come before those things. Our body is an amazing healing machine when given the right fuel. So I decided to start a little blog to share some of the meals that I make and little lifestyle changes. I'm not an expert and eating right doesn't guarantee you won't have health problems, but we are only as healthy as what we eat. Take it or leave it!

Wednesday, January 30, 2013

Grain Free Pumpkin Nut Pancakes with Bananas and Cinnamon Whipped Cream

I made this recipe myself so I don't have exact measurements but I'll try to give an idea. Hopefully the photos will help with visual portions as well.

First melt about 3 spoonfuls of coconut oil or about 2 Tblsps of butter on the stovetop.

Real professional looking operation here. I could get a pan dirty but I'm too lazy and these bowls just go in the dishwasher.

I don't used canned pumpkin because its depleted of nutrients. I bake a pumpkin or butternut squash, scrape it out, and freeze it in glass jars (which actually works for me). I make a lot of pancakes in a week so I go thru it quickly. I'm using about 3/4 cup of butternut squash here.

Put it in a Vitamix, blender, or food processor.

Take a picture of 3 organic, cage free eggs.

And add them to the squash.

Sprinkle some salt in there.

Some cinnamon.

Some ginger.

Splash of vanilla.

Handful of almonds.

And a second smaller handful of almonds.

Dash of nutmeg.

Blend it.

Oil or butter should be melted in the rusty trusty bowl.

Pour warm melted coconut oil in the mixture with Vitamix running.

Finished batter.

I have my griddle set on 300.

Pour the batter on the griddle. Make the cakes smaller than your spatula because they need to fit completely on the spatula when flipping or they may break.