Almond Flour Pancakes

I’ve always loved pancakes and low carb pancakes are just not as good as “real” pancakes.  I have a coconut flour version that I make and they are pretty good and just recently made an almond flour version. It was soooo good! The outsides got nice and crispy which reminded me of how my Grammy used to make them. I followed Low Carb Yum’s recipe and left out the stevia and halved everything. They came out delicious!

Almond Pancakes


Go to her site and try these! So yummy!


Tomato and Onion Frittata (Paleo, Whole30)

Our favorite breakfast is this simple onion and tomato frittata, the onions become sweet and the tomato flavor is present throughout. It reminds me of something you might have in the summer, but we eat this pretty much everyday!

We always have it with some bacon or sausage and sometimes some greens on the side.



For the two of us, I use:

3 whole eggs, whisked

1 small roma tomato, chopped

1/4 of an onion finely chopped or sliced very thin


Olive Oil

I cook the onion in some olive oil until it begins to caramelize, then I add the chopped roma tomato and let it cook down until it becomes sweet and more red in color. This doesn’t usually take that long, maybe about 10 minutes.

Then I add the eggs and S&P and let them sit until the bottom sets up.

Then I lift one side and let the uncooked eggs run underneath, do that all around. (I hope this makes sense)!

When the top is almost set, flip the eggs over, like a giant pancake. I can usually do this without doing it in halves but that might be easier. If you try to flip it too soon, you will have a big mess! So be patient and just keep an eye on it so it doesn’t burn. I usually have my burner set to just below medium. This will allow the eggs to set and not cook to fast on the bottom. Each stove is different, so you might have to do this a few times to get the hang of it.

When it’s done, slide it out of the pan and cut in halves or quarters and enjoy! This would also be good for lunch or dinner served with a fresh side salad.



Sausage Quiche with Coconut Flour Crust


I must be on a quiche kick lately since that was also my last recipe but I couldn’t wait to post this because it turned out so good! I was surprised at how well this turned out, my expectations were not very high when I began.

The crust was delicious, flaky and soft! The top parts that got a little brown turned out to be kind of hard and a little chewy but the rest of it was amazing!

I don’t really have a recipe because I didn’t measure anything but there are only 3 ingredients: Coconut flour, 1 egg white and some canola oil (or oil of your choice).

Here are my estimates:

3-4 T coconut flour

1 egg white

“Splash” of oil

You want the consistency to be like dough and hold together, so add more flour if you need to or a little water if it’s too dry.

Preheat your oven to 350 degrees and grease your ramekin (I used a round 15oz CorningWare ramekin).

Press your dough into and up sides of the ramekin, the dough was a little sticky so I just put a little oil on my fingers to keep it from sticking all over my hands. Use a fork to poke holes in the dough then bake for about 10 minutes.

Use whatever fillings you want! I used one breakfast sausage (casing removed and broken up), onion, 2 eggs and a sprinkle of feta cheese.

Pour ingredients into the crust. I turned my oven up to about 400 degrees and baked until done. It probably took about 15-20 minutes. Just cook until everything is set and top is golden brown! Enjoy!



Crustless Breakfast Quiche

I’ve really been craving quiche lately, like the real kind with tons of cream and a buttery crust. Of course, it’s not really part of the paleo/whole30 lifestyle that I try to follow and I’d probably end up with a tummy ache. So, I settled for one without a crust and compromised by tossing in a bit of feta and a splash of half and half and I was quite satisfied!



1 link smoked uncured pork sausage, diced into cubes (I use Open Nature brand at Safeway)

1/4 small onion, chopped

2 eggs

2 T half and half

2 T crumbled feta cheese


Preheat oven to 325 degrees.

Then brown up the sausage and diced onion in a tiny bit of oil, cook until onions begin to caramelize.

Whisk eggs and half and half together with S&P

Place sausage/onion mixture in bottom of individual size ramekin with the oil and juices and swirl around to make sure the ramekin is well coated. (I used a round 15oz CorningWare ramekin)

Pour egg mixture over sausage and sprinkle feta over top

Bake until golden brown and set in the middle. I’m sorry, I didn’t time this, I just kept an eye on it as I was in the kitchen doing other things.

It was SO good! I think I’m going to make another one tomorrow but with spicy sausage!


Sausage Sweet Potato Hash


Yummy, filling breakfast that takes less than 20 minutes, can’t beat that! You can easily customize this to your liking!

Here are my ingredients:

3 breakfast sausage links, casing removed

1/4 white sweet potato, chopped

1/4 onion, thinly sliced

Chopped fresh parsley


Begin by crumbling the sausage in a skillet, add thinly sliced onion and chopped sweet potato. Cook until everything is cooked through and beginning to brown. Add S&P and parsley.

Topped with 2 fried eggs!

I’ve also had this with bacon instead of sausage which is also really good. You can also use a regular potato instead of sweet potatoes, but if you do that, this dish isn’t whole30/paleo approved. For a vegetarian version, use bell peppers and mushrooms instead of meat, still delicious!

Whole30 Day 16 – Breakfast Meatza! (Recipe)

I got my recipe from PaleOMG, she has tons of great recipes on there, check them out! I modified mine quite a bit because I don’t have bison sausage and I don’t like runny eggs and I didn’t use bacon and I didn’t use sweet potato. But it still tasted good and it’s a good breakfast to make to last for a few days!

And of course, my pictures don’t look as pretty as hers. I have never been able to take a picture of eggs and make them look good. But here they are! (Recipe after the pictures)



1 pound breakfast sausage (no sugar or nitrates added)

6 eggs

And whatever toppings you want!

I used green pepper, onion, spinach and mushrooms

Preheat oven to 350 degrees

Press breakfast sausage in an 8×8 glass pan and make sure it’s even

Bake for 8-10 mins (it’s okay if it’s not fully cooked cause it will be going back in the oven)

Take out of the oven and pour out excess grease.

I mixed the raw veggies into my eggs and whisked them together

Add S&P to taste

Pour egg mixture on top of sausage and bake until eggs are set. I’m not sure how long this took cause I forgot to look at the time. I was doing other things in the kitchen so I just kept checking them and used my nose.

I’m guessing it took around 15 mins.

Take it out and let cool for a few minutes and then slice and enjoy!

Life and Sugar Detox UPDATE!

It’s been awhile since my last update, we’ve been SO busy!

My sugar detox is not going that well. It’s not bad but I’d give myself a grade of a B-. Our business keeps us very busy which is a good thing! My husband and I own a business doing computer repair in Vancouver, WA. Well, he does the repairs. I don’t know much about fixing computers!

For the most part, my diet is okay. Except for the occasional chocolate, piece of toast, and sugar in my coffee. I’ve done good at avoiding dairy and sticking with my workouts! I really need to get back on track with my eating and avoiding the foods I have an intolerance for. I broke out in tiny red bumps all over my face and I think what triggered it was exfoliating my face with ground up oats. Oats are one of the foods I have an intolerance for, and why didn’t I think about that before spreading it and rubbing it into my face? I don’t know. I just need to be more aware!

Anyways, here are some of the meals I’ve been eating (and loving!), people always ask what can you eat on a paleo diet so here is the answer!:

Crock pot pulled pork with brussel sprouts, onions and bacon. I cooked my brussel sprouts and onions on a low heat with some of the pork broth until they were cooked through and nice and sweet. Then added the crisp bacon at the end.



Pork meatballs baked with fresh tomatoes served with collard greens, peas and onions 20130220_205848

Fried sweet potatoes with onions and peppers 20130226_091452

A boring but common breakfast of fried eggs and sausage IMG_20130221_090523

I hope to try out some new recipes soon! I just don’t have the time to try out new things right now but hopefully soon! We’ll see.

My goal this week and the weeks to come are to stay on track with my diet and be a little more strict with myself! NO dairy, NO gluten, NO sugar and NO grains! I’ll check in again soon!

Sugar Detox Update!

Hey guys! Today is day 4 of my sugar detox and so far it’s going well! I did eat some chocolate on Sunday, oops! 😉

I don’t have any detox symptoms or withdrawals which is fine with me! I have been feeling good though and my workouts seem to be getting better. The number 1 question people ask me when I do this and the whole30 is “what can you eat?!” Well the answer is there is lots you can eat! So here are some pictures of things I’ve been having lately:

Chicken, bacon, onions and peas with sliced tomato


Unsweetened Almond Milk Lattesugardetox2

Lunch – Mixed raw veggies with dill pickles and black olives (and almonds, not pictured) sugardetox3

Collard Greens, Napa Cabbage, Onions and Garlic with Italian Sausage sugardetox4

I haven’t taken any pictures of breakfast because usually I just eat sausage for breakfast and an almond milk latte. Sometimes I’ll have eggs with it. Or I’ll make a coconut flour pancake – which is delicious!

Double Chocolate Muffins!

These are healthy muffins, like really. And also, really delicious!!! Here is where I got the recipe: Healthy Is Always Better

Please visit the link and make these, they were so easy, all you do is put everything in a blender (except the chocolate chips) and combine all ingredients. There is NO flour in these, they are made from oats, egg whites, applesauce, greek yogurt, stevia and cocoa. SO delicious. They are chocolatey, moist and light and fluffy. And the best part? The stats (per muffin):

Calories: 115

Fat: 4g

Carbs: 18g

Sugar: 2g

Protein: 4g

Please try these!

Low Carb Crispy Mini Quiches

I used the small size wonton wrappers and placed one in each muffin cup. Then filled it with a quiche filling – bacon, onion, garlic, eggs, heavy cream, seasoning salt and cheddar cheese (on top)

Each one has a little over 100 calories and only 5 carbs!

And they are crispy around the edges which add a lot to them! Much better than a crustless quiche!

I baked these at 425F for 10-15 mins.