Tex-Mex Eggs

November 4, 2013 § Leave a comment

Always on the lookout for ways to add variety to breakfast, and with always having some Tex-Mex ingredients on hand, I threw together something new. It uses fresh chives, and while they should be available at the grocery store, they are the easiest herbs to grow that I’ve ever encountered. « Read the rest of this entry »


Banana Pancakes

October 11, 2013 § Leave a comment

This recipe is adapted from Banana-Pecan Pancakes in Paleo Indulgences by Tammy Credicott. Tammy’s recipe looks delicious, but I’m not a fan of nuts in pancakes, so I changed the proportions a bit to leave out the pecans.

Makes 2 servings « Read the rest of this entry »

Lemon Ricotta Crepes with Blueberry Sauce

July 25, 2013 § 1 Comment

Lemon Ricotta Crepes with Blueberry SauceThis recipe was inspired by a cooking show my husband was watching when I happened to walk into the room. The original Layered Crepe Cake with Blueberries and Ricotta Cheese from Hubert Keller looked like it would easily convert to low carb. The first time through I made it in the layered cake form, which was fun and looked neat, but it was a lot of work for no real added value. « Read the rest of this entry »

Coconut Pancakes

July 8, 2013 § Leave a comment

PancakesCooking with Coconut Flour by Bruce Fife was the first cookbook of grain-free recipes I bought, and I still return to it for new ideas. I found his pancakes to be quite a bit thinner than I prefer, so I adjusted the recipe to create a thicker, heavier version. These are still thin compared to wheat flour pancakes, but they hit closer to the mark.
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Zucchini Muffins

June 29, 2013 § Leave a comment

Zucchini MuffinsPaleo Comfort Foods by Julie and Charles Mayfield includes a family recipe called Morning Glory Muffins. Recently my garden was overflowing with zucchini, so I reworked this great recipe to create zucchini muffins.
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