Purple Power Salad
/A perfect detox salad.
Read MoreThe past few months will go down as a memorable time of life for me. I made the switch to working full-time after being a stay-at-home mom for the past five years. It’s been a huge transition with a lot of ups and downs. I’ve dealt with a lot of anxiety I never realized I had when it comes to parenting. I think I’ve always been an anxious parent but never really had to face it because I had so much control over my kids’ lives. This transition to them being in the care of someone else during the day really revealed some things about me and my unhealthy desire for control. I am grateful for this season for many reasons, but, most of all, because I have, at least started, to address this anxiety and need for control. I’m glad it didn’t take until my kids were teenagers for me to realize what was going on in my mind. My faith has grown in incredible ways as I’ve learned to give up control, or what I thought were things I controlled.
That’s a really brief summary of a few months filled with a lot of ups and downs. We’re getting into a good, new rhythm now but I’m definitely behind on posting recipes! I have my scraps of paper all around the house, as usual, but I keep falling asleep before sitting down to actually write anything! :)
I’ve been playing around with grapefruit a lot lately. It’s in season, so why not? I’ve enjoyed adding it to different baked goods with some fun spices. Cardamom is a great companion to citrus! If you use kefir in the recipe, some of the probiotics will die in the heating, but the kefir still has a lot of good nutrients. I’ve been using it rather than yogurt, but a yogurt that isn’t too thick is fine if that’s what you have on hand. Make the pancakes on the small side, since grain free pancakes tend to be delicate when flipping. Once they are flipped, though, they hold together perfectly. Enjoy!
Serves 4, 20 min
Ingredients:
juice of 1 grapefruit
1 c plain yogurt or kefir
1/4 c melted coconut oil
2 eggs
1 T honey
1 T chia seeds
1/4 t cardamom
1/8 t nutmeg
1/4 t cinnamon
pinch salt, optional
1/4 c coconut flour
1 3/4 c almond flour
Desired oil for greasing pan
Directions:
I think I woke up about every 15 minutes after 4am checking to see if school was canceled today. Snow days are such a great feeling. B and I snuck downstairs to try not wake up the kids. We get so excited on snow days, it’s hard to sleep in. We did get to enjoy a quiet cup of coffee for awhile and the kids slept in a little bit. It’s been a fun morning of playing Story Cube (awesome game), building car ramps, making chore charts, and more. I love looking out the window and watching what the weather is doing today. Someone, who will remain nameless, accidentally knocked the last roll of toilet paper into the toilet, so we will have to head out into the snow eventually.
I’m thinking about doing another Whole30 in February. I’m not entirely sure if that will be a good time yet. In the meantime, I’ve been trying to create more Whole30 recipes. Whether or not I am officially “doing Whole30” I find I really enjoy eating that way as much as I can.
These egg cups are delicious. I love getting my veggies in for breakfast and brussel sprouts are one of my favorites. I think I will try making these in bulk on the weekends to have on hand for a quick breakfast during the week!
25 min, makes 7
Ingredients:
7 pieces of bacon
3/4 c diced brussel sprouts
1 small garlic clove, minced
1/8 t salt
7 eggs
Directions:
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