Banana Pancake with Almond Flour

On January 25, 2017 By nathalieskitchenIn BreakfastLeave a comment

Recently I’ve been watching my carb intake so I have been on the lookout for low carb recipes. I discovered almond flour which gives the pancake texture without carbs or gluten.

I’ve been making them for breakfast and for a snack before the gym. So yummy!

Banana Pancake with Almond Flour

Servings: 2
Time: 15 minutes
Difficulty: easy
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Ingredients:

1 banana
1 egg
1/2 tsp baking powder
1/4 cup almond flour
Coconut oil spray

Directions:

In a bowl, mash the banana with a fork
Add egg
Add baking powder
Add almond flour
Heat a non stick pan and spray with coconut oil (or butter)
Pour half the mixture into pan
Cook on low heat until browned on each side. (be careful to flip as the mixture will still be runny)
Serve hot

Dairy Free Pancakes

On June 17, 2016June 17, 2016 By nathalieskitchenIn BreakfastLeave a comment

Recently I have one of my daughters friends over for a sleep over. Her friend is allergic to dairy products and requested I make pancakes for breakfast. I was able to get the recipe from the mom who graciously brought over the soy milk and Earth’s Best butter to use to substitute for the milk and butter. I was pleasantly surprise on how good this tasted and honestly I couldn’t tell the difference!

pancake

Dairy Free Pancakes

Servings: Fourteen 4 inch Cakes
Time: 20 minutes
Difficulty: easy
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Ingredients:

1 1/2 cups all purpose flour
1 tsp salt
3 tablespoons sugar
1 3/4 teaspoon double acting baking powder
2 eggs (beaten)
3 tablespoons melted (earth best butter)
1 to 1 1/4 cups of soy milk

Directions:

Sift before measuring flower
Resift with salt, sugar and baking powder
Add dry ingredients to a medium bowl
Combine with eggs, butter and milk
Mix the liquid ingredients quickly into dry ingredients
Cook on hot griddle or pan

Brioche French Toast

On March 2, 2016April 25, 2016 By nathalieskitchenIn Breakfast, Brunch, vegetarianLeave a comment

Recently I discovered a new vendor at our local farmers market that sells French pastries. I was inspired by their brioche bread and decided to make breakfast for dinner. I like to add orange zest and nutmeg to my egg mixture, it makes the a great flavor for the french bread. The corn starch creates a crunchy texture to the french toast.

Brioche French Toast

Servings: 8
Time: 30 min
Difficulty: easy
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Ingredients:

8 slices of brioche bread (cut into one inch slices)
4 large eggs
1 cup half & half or heavy cream
1 tbsp orange zest
1 tsp freshly grated nutmeg
2 tsp cinnamon
2 tsp sugar
2 tsp corn starch
2 – 4 tbsp salted butter (to be used in the pan)
Pinch salt

Directions:

In a square shallow bowl beat the eggs and add the half and half
Add orange zest, nutmeg, cinnamon, sugar, corn starch and salt
Place bread into mixture one at a time to coat the bread
Place on a heated grill or pan with the melted butter
Cook until golden brown and crispy
Sprinkle powdered sugar and serve with warm maple syrup

Brown Sugar and Pepper Bacon

On December 22, 2015January 8, 2016 By nathalieskitchenIn Breakfast, PorkLeave a comment

This is my favorite way to cook bacon! Using a center cut bacon brings down the fat content and baking it in the oven is key. Adding the brown sugar and fresh black pepper gives it that sweet and salty perfect bite.

Try it, you will be a star!

Brown Sugar and Black Pepper Bacon

Servings: 6-8
Time: 35 min
Difficulty: Easy
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Ingredients

Organic Center Cut Bacon
1/3 cup brown sugar
1 Tbsp black pepper
Cooking spray

Directions:

Preheat oven to 350
Place wire rack on cookie tray
Spray with cooking spray
Place bacon on wire
Sprinkle each piece with brown sugar
Sprinkle each piece with black pepper
Cook for 20-30 minutes or until brown
Let cool for 5 minutes

Quiche Lorraine

On October 26, 2015October 26, 2015 By nathalieskitchenIn Appetizers, Breakfast, Brunch, PiesLeave a comment

This is a delicious easy main dish you can serve for brunch or dinner. Pair with a nice arugula salad with tomatoes, your guest will ask for a second helping!

Quiche Lorraine

Servings: 8
Difficulty: medium
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Ingredients:

4 jumbo organic eggs, slightly beaten
1 cup of heavy cream
1 cup of half and half
1/4 cup of sweet onion finely chopped
2 tablespoons chopped chives
1 package of thick bacon
3/4 cup of grated Jarlsberg cheese
3/4 cup of baby swiss cheese
1/4 cup of finely grated parmesan and romano
1/2 cup of Le Gruyere cheese
1/4 teaspoon of fresh nutmeg
1/4 teaspoon salt
1/2 teaspoon pepper
1 unbaked pie dough
1 9inch deep dish pie pan

Directions:

Preheat oven to 450 degrees
Prepare the pie dough into the pie pan and set aside
Chopped raw bacon into small pieces and cook in a skillet until crispy, drain on paper towel and set aside
Drain bacon fat out of the skillet but leave 1 tablespoon
Sauté the sweet onions until soft and translucent, remove and drain on a paper towel
Place the bacon evenly on the bottom of the pie pan
Sprinkle onions and chives on top
In a large bowl slightly beat the eggs
Add cheese, nutmeg, salt and pepper
Mix together and pour into pie shell
Bake in oven at 450 for 15 minutes
Reduce heat to 350 and bake for about 45 minutes longer until cooked into the center.
Let cool for 1o minutes and serve

Poached Egg with Arugula Salad

On October 16, 2015October 16, 2015 By nathalieskitchenIn Breakfast, Salads3 Comments

I love poached eggs! They are easy and super healthy and can be eaten with just about anything. This is great dish if you are watching your carb intake and need a quick healthy breakfast.

Arugula Salad with Poached Egg

Servings: 2
Time: 20mins
Difficulty: easy
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Ingredients:

2 handfuls of arugula
1 tomato cut or you can use cherry tomatoes
1/2 sweet white onion
3 pieces of uncooked bacon cut into pieces
Parmesan cheese shavings (to taste)
2 Eggs (poached)

Dressing:

1/4 teaspoon of Dijon mustard
1 tablespoon of olive oil
1 tablespoon of balsamic vinegar
salt and pepper

Directions:

In a large pan, sauté bacon pieces until crispy and add thinly sliced onion. Cook until translucent and remove and drain on a paper towel. Assemble arugula, tomatoes, and cheese in 2 bowls evenly. Add the onions and bacon to the top and add the poached egg. Mix the dressing ingredients together in a bowl and pour over the top.

Vegetable Frittata and Arugula Salad

On October 1, 2015October 12, 2015 By nathalieskitchenIn Breakfast, Easy Dinners, Vegetables1 Comment

Who says you can’t have breakfast for dinner? I started back at the gym this week and I find it very difficult to get the amount of protein needed and keep my carbs down low. This healthy dinner provides lots of protein from eggs and 6 different types of vegetables. You can use any veggies you like or even throw in meat. I just used all my fresh vegetables I picked up at the farmers market. YUMMY!

Vegetable Frittata and Arugula Salad

Servings: 4-6
Time: 45mins
Difficulty: easy
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I cup of chopped mushrooms (any kind is fine)
2 handfuls of baby spinach
1 cup of chopped asparagus
1 cup of sweet onions
6 organic eggs
2 tablespoons of half and half
1 cup of your favorite shredded cheese (optional)
1 tablespoon of butter or olive oil
salt and pepper

Directions:

Preheat oven to 350

Stir together the butter or olive oil in a cast iron pan with onions. Cook until translucent and then add the mushrooms. When the mushrooms cook down, add the spinach and asparagus and sauté for about 1 minute. Whip the eggs in a bowl and add the salt and pepper and cheese. Add to the pan and stir for about 1-2 minutes. When you see the eggs start to form, put in the oven for 17 – 20 minutes.

Remove from the oven and let cool for 1 – 2 minutes.

Arugula Salad