I love breakfast. We enjoy our time as a family and sit down without distractions. On non school days, we even play music and learn about various musical genres. My husband and I used to play this game in the car where he would try to teach me about music and have me guess the artist. I usually guessed Metallica or Smashing Pumpkins. I don’t know why I was just terrible at it and had no idea about music. So I would throw out something ridiculous to get him to just tell me who it was. I think he is trying to teach our daughters to “name that tune” or artist better than I did. Fun Fact: my dad was a radio DJ when I was very young at a local radio station so me not knowing about music was just embarrassing. One of our favorite breakfasts is pancakes with Bacon. I have; however, in the last few years really tried to reduce the amount of gluten, processed foods and refined sugar in our diets so I have found something that fits that bill and is filling.
Cassava Flour pancakes from Paleohacks website –
I usually double this recipe so that we can have leftovers for a quick school day breakfast one day during the week.
1/4 cup almond milk- If out just use water
3 eggs- I use pastured eggs
1 tbsp Honey- I use raw honey
1/2 tsp baking soda
3/4 cup Cassava flour
1/4 tsp salt
1/4 coconut oil
- Whisk the eggs
- Add the melted coconut oil, almond milk or water, and honey. Mix well
- Add the cassava flour, baking soda and salt. Here is where we found mixing it with a hand mixer makes the batter more uniform and the pancakes fluffier. Rather than just mixing by hand
- Scoop to desired size on a griddle or buttered skilled until golden brown and cooked through- we keep warm in the oven while cooking the batch.
With that we serve a ton of fresh fruit that I put out for the kids ahead of time, chopped nuts and then maple syrup or almond butter spread on top.
The adults have coffee because we also have a coffee shop business so we can’t enjoy ourselves in the morning without a deliciously brewed coffee. Our youngest, Fiona, had a sip when we were out once and liked it. Since she’s too young to have more than a sip, we’ll wait to someday enjoy fabulous coffee with her.
Finally, we serve uncured bacon on the side which is baked in the oven. A friend told me that she makes hers in a skillet and I was befuddled because in the oven, the pan catches the grease for easy cleanup and you save your stove and counters. Because if I did it on the stove, the name Messy Chef would totally be earned. Grease would be everywhere. On the windows, one the walls . . . . . I don’t know that we’ll ever play Lil Jon but maybe when their older who knows. 😉
Most of the pantry items I buy from Thrive Market. They have great prices and for every membership that is purchased, they gift a membership to someone who needs it through their nonprofit partners.
My husband has always called me the Messy Chef. Why?!?!?
- I don’t chop veggies and remove the bits of waste as I go. The cutting board or plate (whatever is handy) is messy and sometimes wet because I don’t shake out the excess water very well. In fact, the whole counter top is wet
- I don’t have things measured out into little bowls to add to recipe. I measure the seasoning and spices out as I go or just eye ball it.
- I clean up when I’m all done and not as I go
- I tend to multitask and not just focus on the cooking- occasionally burning things and causing the smoke detector to go off and my children to find “smoke helmets”
However, I still get the title of chef because I am good at what I make. I make nutritious, delicious food and still hold out that I will make enough someday that I can have a real chef cook for me but until my retirement from making meals, I will still hold the title of messy chef.