Wow today is one those brilliant sun ray filled, first purple crocus blossoms of spring kind of days. A worthy day for the most easy and tasty little tostadas on the porch for lunch.
Rolled out the yoga mat, not that I got much of anything done with my little man who likes to chew on the corners. Eek, that’s almost as bad as letting him eat subway bread, right?! Ha. Gross who puts plastic chemicals in bread. Don’t worry I promptly stopped his little fangs from devouring my mat. Then he went straight on to pulling dirt out of the planters, oh children.
These crispy little paleo tostadas can easily be made into a larger paleo tortilla, with a bit more crunch than my other paleo tortilla recipe. Whats nice about this recipe is that it doesn’t use eggs. I don’t know about you but we go through eggs like nobodies business. It was one thing when we had like 40 chickens producing ample amounts but now that we don’t I feel like I took those annoying chickens for granted. Come on though, they would come in our house and we would come home to a rooster on the stove…not cool. Though really it was the dogs fault, he learned how to open the door and then the chickens would come in and clean up (and dirty) the floor. Even still I’m trying to convince J to build a small chicken coop because I miss having fresh free run eggs. I ate a lot of hollandaise when we had those chickens. I’d make a batch with 20 egg yolks every week and good pastured ghee, shazam that was the life.
Anyhow, nowadays the eggs don’t flow in such abundance so I try to limit cakes and coconut flour recipes that call for 10 eggs. Do ya feel me! Paleo is very egg-celent and egg-centric.
Top the tostadas with whatever you have kickin around. We had some leftover grass fed beef so I fried it up with some chipotle, onions and garlic which just hit the spot. Mashed avocado with lemon and garlic is really nice too for a tasty snack. Ah just let your imagination run wild. That’s the beauty of toppable foods like pizza, tortillas, chips, pancakes, people love them because you can get creative. Darn, writing this is making me hungry again…
Combine tapioca,salt and almond flour in a large bowl.
Combine water and oil and mix into flour until fully incorporated.
Drop 1 Tbs of batter into hot frying pan and allow to cook on high for a few minutes each side.
Meanwhile in another frying pan melt some coconut oil or fat, add onions, garlic and chipotle and sauté until soft, add ground beef and cover until cooked.
Top each tostada with some beef, feta,avocado and green onion and enjoy
I lurve pancakes. Especially banana pancakes a la Jack Johnson that fill you right up to the brim with good energy. Yeah, that kind.
Maple syrups great and all but I like my pancakes with berries, and to kick it up a notch, berries and coconut cream with a hint of vanilla. So good.
Today is the day we cut the top off the rug, sew it to the bottom and pretend we made it longer. Yes, daylight savings. It’s still light out at “7” and it definitely brings on the feeling of spring. We went for a sweet hike through the woods along the winding river trail cutting in and out of the suns rays. It was gorgeous and peaceful and fuelled by pancakes, the best fuel.
This is actually the first time Baby Mav ever had pancakes. He loved them! And he singularly plucked each berry and popped it in his mouth with anticipation of the burst of deliciousness. J said that I should make Mav pancakes every day, though I think secretly he just wants pancakes every day. Who doesn’t?
Coconut flour is a delicate creature, it soaks up moisture like nobodies business. That’s why when you go to fry the pancakes make sure you use enough oil or butter, it may seem like too much but its not. At least a tablespoon per 3 pancakes. Which is part of what makes these pancakes so energizing. Also if you’re avoiding sugar, it’s not crucial to add the honey, I think they’re great without it. Hope you all had a fantastic weekend and thanks for reading!
Coconut Flour Banana Pancakes with Berries + Cream
Author: Chantelle
Prep time:
Cook time:
Total time:
Serves: 2
Ingredients
2 eggs
1 banana, mashed
2 Tbs coconut oil
⅓ C coconut flour
¼ tsp sea salt
¼ tsp baking soda
1 tsp honey
½ tsp vanilla
1 can coconut milk
1 C fresh or frozen mixed berries
2 Tbs coconut oil or ghee for frying
Instructions
In a small saucepan combine berries,vanilla and coconut milk, reserve ½ C coconut milk for pancakes. Heat on medium-low until berries have softened and the milk turns purple.
Combine eggs, banana,coconut oil, honey and remaining coconut milk in a large bowl.
Add coconut flour,salt and baking soda and mix well.
Heat a large cast iron skillet or griddle, melt oil or ghee and drop about 1½ Tbs worth of batter per pancake onto skillet. Cook for about 2 minutes per side until nice and golden.
Serve with warm berries and cream sauce and enjoy!
Green food is good food. It’s a rule I stick to, and trust me I don’t stick to many rules.
Matcha is a delightfully antioxidant rich green tea powder, it has an earthy taste that is akin to pure freshness and it isn’t overpowering. There’s something about matcha, it tastes like youth, it tastes clean and it transports you to a far off land, unless you live in Japan, then it’s probably more nostalgic.
You may have seen fancy matcha lattes at your local cafe, the craze is catching on- even my mom drinks matcha. She mixes hers with cacao powder though and I just can’t get on board, sorry Ma. But matcha paired alongside creamy cashews and delicate coconut, shazzam that is a flavour combo my friends. These little treats should grace your St.Patties day table, or just any days table. They’re the perfect little mid day boost alongside a nice cuppa tea.
I drank it when I was pregnant as I was trying to limit my caffeine consumption. Matcha has some caffeine but its energizing component lies mostly in its abundance of L-theanine, an amino acid that helps increase focus. Buddhist monks drink matcha to help with meditation.
Now that I am a sleep deprived mama I’ve switched back to coffee and matcha has been allocated to the treat category. It gives a nice energy boost to things like these matcha cashew coconut energy balls and my matcha cupcakes.
Ok so lately I’ve been listening to Esther and Jerry Hicks and boy are they trippers. Law of attraction is the name of the game and I swear if they taught this stuff in school the world would change. Again and again my lesson is gratitude, when I embody gratitude everything in my life unfolds so perfectly. It’s so easy to take simple things for granted, hot water and warm socks, strong legs to hike up mountains and an garden to grow food. I’m really grateful to have this space and to be able to share my small little world with yours. Even if just for a moment in time it’s pretty cool. Glad I’m not the only one who loves good food 😉
Hello all, today is the full moon, It’s shining in through my window as we speak.
Hard to believe another month has already passed, is it just me or is time speeding up?
We’re busy preparing for spring over here in western canada land. Getting the garden ready, building some new growing spaces and greenhouses. The more food we can grow the better, not only is homegrown the tastiest but its also brimming with love.
If you’re wanting to start growing some of your own food, even if its just a few pots on a balcony- I’ve put together a little resources page on how to start a garden and compost.
My friend brought me a squash, it was really a sweet offering. I haven’t got any winter squashes left and baby Mav lurves them so much. Since he’s my spicy little guy I upped the ante with ginger,cumin and some garlic and we just went to town. Squash is so nourishing and really the perfect winter food. This is a really simply recipe thats perfect for a side dish or accompaniment to a salad. It also goes really well with my lemony tahini sauce.
Hey it’s Sunday so I’m going to include a little playlist with my favourite jams lately. Perhaps the sweet sounds will inspire you to try these super simple addictingly delicious chocolate bars.
If your anything like me Sundays are a day for enjoying life’s sumptuous indulgements. Like loud music and luxuriating in the kitchen, lilting around in the sun and day dreaming about what’s to come. My dad got mad at me this morning for talking to him about work “I’m trying to enjoy my Sunday why are you talking to me about work?”…Ooops sorry pops, my bad.
Too bad we live so far away or I’d give him some of these yummy chocolate bars too make up for it. Holy you guys, these are too good-literally I was thinking it would be economical to make my own raw chocolate bars but these are not going to last long. There’s always something about making your own chocolate, even if its as simple a recipe as this is. You could also just smash it all up and you’ll have chocolate bark if your feeling frisky.
With all the amazing benefits of coconut oil, raw cacao and raw honey this is some seriously nutrient dense chocolate. I read lately that they did a study comparing theobromine, a component in chocolate, to fluoride in repairing tooth enamel. Theobromine is actually more effective in rebuilding enamel than fluoride! Hopefully in the future our water supply will be spiked with theobromine instead of toxic fluoride.
My giant 110 lb pooch is laying on me as I write this. He’s the sweetest bubba, biggest cuddle bug, and most loyal wolf companion. I think I’ll have to invent some special dog treats to share the recipe testing duties with Ranger.
Today I longed for summer, I pined for the warm water and even the mosquitos, the dragonflies, the bees. My feet are itching for the warm earth. The celebrations of true love filled with toasts and endless dancing. The thick mist that rolls through the mountains early in the morning while I weed the garden and sip strong coffee.
Are you pining for summer yet?
I was thinking also about strawberries, the sweet little ones, freshly picked just hours before they would lose their prime, still warm from the red hot sun. You know the kind right? You squeeze them gently between your fingers and they become instant jam. Impossible to compare summers strawberries to those shipped from California barely ripe. I always aim to freeze ample amounts every summer. It never happens because they are too good, but I did have a little stash of berries in the freezer.
A humble amount of strawberries will do in this recipe. It’s delightfully summery, with the crisp red stalks of swiss chard and fresh sprouts locally procured. This strawberry balsamic vinaigrette will definitely be happening in bulk quantities as soon as those bright red berries come into my life again. I hope you’ll try this dressing with whatever salad variation you fancy and feel like summers right around the corner.
Hey I'm Chantelle, my alter ego would be a mermaid if I wasn't such a terrible swimmer. I love writing authentically and cooking in my pyjamas. My favourite pastimes include eating avocados, travelling the world and hanging out with a toddler.
is a delightfully antioxidant rich green tea powder, it has an earthy taste that is akin to pure freshness and it isn’t overpowering. There’s something about matcha, it tastes like youth, it tastes clean and it transports you to a far off land, unless you live in Japan, then it’s probably more nostalgic.
and 
this is some seriously nutrient dense chocolate. I read lately that they did a 
