February 6, 2013
So I'm gearing up for another round of Whole30 and I really want it to be a success. I'm well and I even have a friend on board to go this round with me. I've been checking my Pinterest board and skimming through my cookbooks to find Whole30 approved recipes and have even printed off my menu planning pages to get a head start. Here's some of what I'm looking at:
Meat: A Kitchen Education - not specifically Paleo, but some good information
Well Fed - my newest cookbook purchase
Practical Paleo - I Love this book! Not only does it have great recipes, but it has menu plans to treat different ailments.
The Gluten-Free Almond Flour Cookbook - has a short Entrée section with some all time favorite recipes like Chicken Fingers.
Primal Blueprint Quick and Easy Meals - I bookmarked a few new recipes to try but my go-to recipe from this book is the Primal Hot Cereal (not officially Whole30 approved because it is a replacement for an unhealthy food choice). Still love it though.
Everyday Paleo - I not only bookmarked some good looking recipes I haven't tried yet but I bookmarked the workout section in the back of the book.
Paleo Slow Cooking - I'm looking forward to trying her Tortilla-less Chicken Soup recipe
Make it Paleo - The food photography is beautiful in this book and my kids enjoy flipping through the pages bookmarking the recipes they think I should make. I've made several of these recipes and have a few new ones marked for this Whole30.
Okay, while looking for squeaky-clean Paleo recipes I found a recipe for a tasty treat and decided to indulge. In Mark Sisson's Primal Blueprint Quick & Easy Meals I found a recipe for Savory Crepes. They are coconut flour crepes with savory filling suggestions like smoked salmon or sautéed mushrooms. This sounds great to me but do you know what sounds even better right now? Coconut Flour Crepes filled with Justin's Chocolate Hazelnut Butter and topped with sautéed bananas. Oh, yeah.
ingredients for coconut flour crepes
1/2 coconut milk
2 TBSP melted coconut oil or ghee (plus extra for the pan)
4 TBSP coconut flour
8 egg whites
In a large bowl, pour coconut milk and melted oil over the coconut flour. Smash into a paste. My 3 year old enjoyed this step. Whisk the egg whites until nice and frothy. Slowly incorporate egg whites into the flour mixture whisking until a smooth consistency is achieved. At this point you can add a touch more coconut milk if you feel the batter is not thin enough. Add a small amount of coconut oil to the bottom of an 8 or 10 inch skillet allowing the oil to melt under medium heat. Add just enough batter to cover the bottom of the pan, swirling to create an even coat. After a minute or two, loosen the crepe by running a rubber spatula around the edge of the pan. After another minute, flip the crepe with a large, flat spatula. And here's where the magic happens. Add a tablespoon of Justin's Chocolate Hazelnut Butter and let the crepe cook for about two minutes. Then, slide the crepe onto a plate and fold it to sandwich in all the chocolate hazelnut goodness. There should be enough batter to make four crepes. Next, add a teaspoon of coconut oil to the pan and slice two ripe bananas right into the oil. Turn the heat up on the burner just a bit to really caramelize the sugars in the banana. Stir gently making sure they brown a bit on each side. Add a quarter of the bananas to each crepe and enjoy with your friends for a perfectly delicious, grain-free, dairy-free, not-at-all-Whole30 dessert.
So now that I jumped the (Paleo) shark, I'm ready to get back in gear. My next round of Whole30 officially starts Wednesday, February 13. Care to join me?