Monthly Archives: January 2014

Banana Bread Pancakes


Gluten free, dairy free, sugar free, and soaked pancakes that are healthy, delicious, and decadent…

Since we don’t eat breakfast cereal or packaged breakfast foods, that means we eat a lot of eggs, steel cut oatmeal, and homemade pancakes. I’d say we eat pancakes 2-3 times a week so I like to vary which kind I make. I make “plain” ones which are my greek yogurt pancakes, pumpkin pancakes, and banana pancakes. I use different add ins to change things up. Sometimes we sprinkle coconut in the batter, almonds, peanuts, raisins, etc.

Lately I have been making these banana bread ones probably 5 times a week for myself, since unfortunately at 9 months pregnant, I am still nauseas and these seem to settle my stomach. Maybe it’s the fact that they are soaked, gluten free, and there is not any diary, so they are very easy to digest. If you don’t soak your grains, I will give directions to make them that way as well so no one misses out!

Soaked Banana Bread Pancakes

serves 2

1 cup oats

1/4 cup almonds

1 ripe banana

2 eggs

1 tsp baking powder

1/2 tsp baking soda

1/8 tsp cinnamon

1/8 tsp vanilla or almond extract

soak oats and almonds, covered, overnight in warm water. The next morning rinse them off using a mesh sieve. Take almonds out (or you could have just soaked them in spearate bowls, but I tried to minimize dished).

Place banana in food processer. Blend until smooth. Add oats, blend until smooth. Add all remaining ingredients, besides almonds, and blend just until combined.

Roughly chop almonds and add to batter.

Cook on heated griddle.

*Not soaked recipe: grind your oats into flour. Add to bowl with baking powder, cinnamon, baking soda. Food process banana until smooth. Add egg, extract, and 1/4 cup milk of choice (you need more liquid this way since the oats didn’t soak up any water in the soaking process) and blend until combined. Combine wet and dry. Add more milk a tbs at a time to desired thickness if you want thinner pancakes. Stir in chopped almonds. Cook on hot griddle.

Nutritional Information

calories: 347

fat: 14 g

sodium: 389 mg (16%)

carbohydrates: 45 g

dietary fiber: 7 g

sugars: 8.5 g

Protein: 15 g


Pumpkin Pudding


We love homemade pudding around here. Instant pudding tastes terrible to me. And the cook and serve pudding has more than questionable ingredients in it. But isn’t anything homemade always better? We eat chocolate pudding often and decided to switch it up and try out some pumpkin. It turned out great! And even though its not October, I pureed some fresh pumpkin and froze it back then so we can still enjoy it now in January. If you are wanting a completely sugar free recipe, the maple syrup and honey are a great option. Although I think it leaves it a little less sweet than the brown sugar, my family isn’t used to overly sweet desserts anyway, so it works well for us. And if you have any homemade whipped cream, its incredible with a dollop on top!

Pumpkin Pudding

makes 4 (1/2 cup) servings

1/2 c pumpkin

1.5 cups milk

2 tbs cornstarch

3 tbs brown sugar, maple syrup, or honey

heaping 1/8 tsp or scant 1/4 tsp pumpkin pie spice

1/4 tsp vanilla extract

1 egg

Mix pumpkin with 1 cup milk, cornstarch, sweetener, and pie spice in a saucepan and heat on medium until boiling. Stir often.

Place remained 1/2 cup milk, egg, and vanilla in small food processor to beat egg well.

Slowly whisk egg mixture into boiling pumpkin mixture and continue to whisk for a minute so the egg fully cooks. Take off heat and serve warm. Or pour into individual cups and place in the refrigerator if you prefer your pudding cooled.

Add whipped cream if desired.

Nutritional Information

Calories: 127

Fat: 3 g

Sodium: 62 mg (3%)

Carbohydrates: 21 g

Dietary Fiber: 1 g

Sugars: 14 g

Protein: 5 g

Mushroom, Bacon, Spinach, Barley Casserole


Who doesn’t love bacon? If you get your bacon from pasture raised pigs, without nitrites or nitrates added, and lower sodium, it can be a healthy addition to any meal. It pretty much makes any meal taste great and adds good protein. This dish pairs it with fresh mushrooms and spinach for the vegetable component and barley for a whole grain. One dish meals are just so nice. I especially love them because then I can get all of the dishes done before I even serve dinner so theres very little clean up afterwards.

Mushroom, Bacon, Spinach, Barley Casserole

serves 5

1.5 cups barley

3 cups water

I package bacon

1/2 cup chopped onion

3 cloves garlic, minced

1 tsp dried thyme

16 oz mushrooms, sliced

1/8 tsp black pepper

1/4 cup red wine

10 ounce package frozen spinach, thawed and water squeezed out

1 cup swiss cheese, divided

*I omit onion and garlic when I am breastfeeding so it doesn’t give the baby belly issues. It still tastes great from all the bacon flavor.

Cook barley (we soak ours overnight first) in 3 cups water in rice cooker or stove top until water is gone. Stir a few times so it doesn’t stick to the bottom. If you are gluten free, substitute rice.

While that’s cooking, fry up bacon in sauté pan. When cooked, crumble. Remove any large fat pieces. Drain grease from pan, but don’t clean or wipe out, then place mushrooms back into same pan with onion, garlic, thyme, and red wine. Cook until onions and mushrooms are done, roughly 10 minutes. Add drained spinach and heat through.

When barley is cooked, stir it into bacon mixture along with 3/4 cup of the cheese. Add the remaining cheese on top and let it melt. Serve straight from pan.

Or you can transfer to a baking dish, then add the remaining 1/4 cup cheese. Then place in 350F oven for 10 minutes to melt cheese on top. I do this if I am freezing it for later or taking it somewhere as a casserole.

Nutritional Information

calories: 465

fat: 18

sodium: 691 (29%)

carbohydrates: 49 g

dietary fiber: 12 g

sugars: 3 g

protein: 27 g

Cheesy Potato and Egg Casserole


I often have the need to bring a breakfast dish to different groups I am a part of, like my military spouses group and my Sunday school group. I have brought this to both places and it gets rave reviews. One person even told me she didn’t like egg casseroles but she liked this.

Although I make it for just my family even more than I do events. I make it every few weeks on the weekends and I have one in my freezer for when baby #3 is born. If my family eats it, its more like 8 servings, so it feeds my family of 4 for two mornings. Or just one morning then I let Dave eat the rest during the week for work which he loves. But for a gathering, I cut it into 12 or sometimes even 16 pieces sot there’s more to go around.

This delicious casserole has lots of protein, some carbs, good fat (if used properly sourced meat and eggs), and a dose of veggies. Serve with a side of fresh fruit and you’ve got every food group covered! It has freshly shredded potatoes instead of store bought hash browns which really do taste way better, not to mention the health factor. It also has some swiss cheese in it which is a nice flavor addition.

Egg and Potato Cheesy Breakfast Casserole

serves 8-12

8 eggs

1.5 cups cottage cheese

1 lb free range, nitrate free, low sodium bacon or sausage

3 cups freshly shredded potatoes

2 green onions

1 cup freshly sharp cheddar cheese

3/4 cup freshly shredded swiss cheese

1 10 oz package defrosted, drained spinach (or other tiny chopped vegetable of choice like peppers, mushrooms, etc)

Shred your potatoes and cheeses while the bacon or sausage cooks. Chop green onions.

Drain grease from bacon or sausage, add hash browns and onions and cook for 5 minutes. Add cooked vegetables that are drained very well.

In large bowl, beat eggs. Stir in cottage cheese, 3/4 cup cheddar, and 1/2 cup swiss. Add meat and potato mixture and stir together.

Pour into greased 9 x 13 and sprinkle remaining cheese on top. Cook at 350 for 35-40 minutes. Let stand for 10 minutes before cutting.

Nutritional Information: based on 12 “party” servings

Calories: 265

Fat: 19 g

Sodium: 3 g

Carbohydrates: (15 %)

dietary fiber: 1 g

sugars: 1 g

Protein: 20 g