Paleo French Toast Sticks (WIAW)

It’s only 8:00pm and I already feel like taking a nice large nap. Preferably one that lasts throughout the night for eight blissful hours. Yes. That sounds good right now.

Paleo French Toast Sticks (Grain-Free, Dairy-Free, Nut-Free)

Before going to bed though I have a nice little list that I want to accomplish: Astronomy, send a few e-mails, hang up my laundry, start on a PowerPoint for class, and finish this blog post of course. I’ll probably get about half done. That’s alright with me though. Better than nothing.

Slowly but surely I am catching up on comments on my past posts, and trying to read the new posts in my Bloglovin. So if you receive a notification from months ago that will be why!

Paleo French Toast Sticks (Grain-Free, Dairy-Free, Nut-Free)

I’m also supposed to be catching up on all of my backlog of recipe waiting to be edited and shared. But then I make a new recipe that I get even more excited about and end up posting that one instead. *My bad…*

I should also note the reason that I have such a nice little to-do list that has been spanning a few days now. I’ve been reading. For the past two days I have spent basically every free moment reading The Crown of Embers, the sequel to The Girl of Fire and Thorns that I read back in November. Guys… It was so good! The ending was just a tad rushed, but even that is just a matter of opinion because the story line was basically stunning and now I want to be a queen with magical powers even more…

The Crown of Embers by Rae Carson

Ha. Yes. My impossible but ever so present daydreams of magical powers has not waned in the slightest since I first began my Harry Potter addiction (did I mention that I’m listening to part 3 of The Goblet of Fire right now on audiobook? I didn’t? How silly of me…). Really though, The Girl of Fire and Thorns is a great series, made only greater by the fact that I am going to be getting the third book this weekend.

Hmm… My mom is also under the impression that she is getting the third book this weekend as well too. I call first dibs. Obviously I win because I have documented proof 😉

Something else that I would totally call first dibs on? These french toast sticks. Because no one likes cold french toast. Although it would still be pretty darn delicious if you ask me.

Paleo French Toast Sticks

Wheat/Gluten/Grain-Free, Vegetarian, Dairy-Free, Nut-Free, Paleo/GAPS-Friendly, No Sugar Added

12 French Toast Sticks – 1 or 2 servings

Paleo French Toast Sticks (Grain-Free, Dairy-Free, Nut-Free)

Ingredients:

  • 1 batch of my microwave paleo bread (shared below)
  • 2 eggs
  • 1/4 cup coconut milk (or any other kind of milk)
  • 1/2 tsp vanilla extract (optional)
  • 1/2 tsp cinnamon (optional)
  • dash of salt (optional)

Directions:

  1. Preheat a griddle to 350 degrees or a skillet to medium-high heat (whatever temperature you use to make pancakes).
  2. Take the microwave paleo bread and divide each of the four pieces into three so that you have 12 bread sticks in total.
  3. Next in a shallow bowl mix together the eggs, coconut milk, vanilla, cinnamon and salt.
  4. Oil/spray the griddle to prevent sticking.
  5. Then dip each stick into the egg mixture and place on the griddle. Repeat with the remaining sticks.
  6. Cook for 2-3 minutes on each side or until the egg is crisp and thoroughly cooked. Flip and cook for an additional 2 minutes.
  7. Remove and serve with whatever additions you would like! I divided the french toast sticks to two plates and topped them with a sliced banana and warmed honey.

Paleo French Toast Sticks (Grain-Free, Dairy-Free, Nut-Free)

Microwave Coconut Flour Paleo Bread 

Wheat/Gluten/Grain-Free, Vegetarian, Dairy-Free, Nut-Free, Paleo/GAPS-Friendly, No Sugar Added

Makes 4 slices of bread – 2 servings

Microwave Paleo Coconut Flour Bread

 Ingredients:

  • 1/4 cup coconut flour
  • 3/4 tsp baking soda
  • dash of salt
  • 3 eggs
  • 3 tbsp water
  • 1 tbsp coconut oil, melted

Directions:

  1. Oil/Spray a glass loaf pan about 9×5 in size.
  2. Combine the dry ingredients first then add the wet and mix well.
  3. Pour the mixture into the loaf pan and spread smooth.
  4. Cook in the microwave for approximately 6 minutes (check after 4 minutes to test). The bread is done when the center is no longer wet and springs back at the touch. Adjust as needed.
  5. Let cool. Then take the bread and slice it carefully horizontally so that you have two thin, loaf-size pieces of bread. Next cut each piece in two. This will give you four sandwich-sized piece slices for sandwiches. You can eat it as is, toast in the the toaster or in a pan, make a sandwich out of it, or make the french toast recipe above!

Paleo French Toast Sticks (Grain-Free, Dairy-Free, Nut-Free)

So now it’s 9:00pm and I suppose I should get a start on that list now… Blog post… Check!

And as always is the case for Wednesdays, I’m linking up with Jenn at Peas and Crayons for What I Ate Wednesday. Make sure to head over to the WIAW party to see all of the other bloggers who shared their eats for the day.

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Questions for you:

Do you ever “bake” in the microwave?

How do you feel about cooking foods in the microwave?

If you were eating french toast right now, what would you top it with?

What books have you read lately?

Have you ever met any famous authors?

Three Things for Monday

I have just three quick things to share on this Monday morning. Then I’m off to classes!

First, one final call for any questions that you all would like to know about Lindsay Nixon and her new cookbook Happy Herbivore Light and Lean. I already have a list of interview question ideas to send but if anyone has suggestions they are welcomed!

mimm-lindsay

Second, a quick recipe to share 🙂

Pumpkin Bread Bake with Pumpkin Frosting (Grain-Free)

Pumpkin Bread Bake with Pumpkin Frosting

Adapted from my Banana Bread Bake – Makes 2 servings

Wheat/Gluten/Grain-Free, Vegetarian, Nut-Free, Paleo/GAPS-Friendly

Pumpkin Bread Bake with Pumpkin Frosting (Grain-Free)

Bread ingredients:

  • 6 eggs
  • 1 cup pumpkin puree
  • 2 tbsp honey
  • 1/4 cup coconut flour
  • 2 tbsp cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ginger
  • dash of salt
  • 1 tsp baking soda

Frosting ingredients:

  • 1/4 cup plain yogurt (use coconut yogurt to make dairy-free)
  • 2 tbsp pumpkin puree
  • 1 tbsp honey
  • 1 tsp cinnamon
  • dash of salt
  • 1 tbsp coconut flour (more or less as needed)

Directions:

  1. Preheat oven to 375 degrees. Oil/grease two large ramekins (I used a Pyrex 4-cup round bowl like this one that is around 6 inches in diameter).
  2. Crack the eggs into a food processor and blend until it is one solid color. When the eggs are blended add the pumpkin puree and blend until smooth.
  3. Then add in the coconut flour, spices and salt. Blend again until fully incorporated.
  4. Now you should add the baking soda, but wait to do this until the oven is fully heated and right before you are ready to pour the batter and bake. You don’t want the baking soda to react and then the mixture to sit for too long. So, once the oven reaches 375 degrees, add the baking soda and blend again for a few seconds.
  5. Pour the batter into the ramekins and place them directly into the oven. Bake for about 40 minutes until golden brown. The top should spring back to the touch and the edges should begin to look barely darkened.
  6. Meanwhile mix up the frosting in a small bowl. Add coconut flour as necessary to thicken it up. Place in the fridge until ready to use.
  7. Let the breads cool for a few minutes when done, remove onto a plate and top with frosting to serve.

Recipe notes: I made this a two-serving recipe but it can easily be a single-serving. The bread would be 3 eggs, 1/2 cup pumpkin puree, 1 tbsp honey, 2 tbsp coconut flour, 1 tbsp cinnamon, dash of nutmeg/ginger, dash of salt, 1/2 tsp baking soda. And the frosting would be 2 tbsp yogurt, 1 tbsp pumpkin puree, 1/2 tsp cinnamon, 1/2 tbsp honey, dash of salt, 1 1/2 tsp coconut flour. For half of the recipe you should check the bread at 30 minutes as it will probably take less time than the 40 minutes for two ramekins.

Pumpkin Bread Bake with Pumpkin Frosting (Grain-Free)

Third… the winner of The China Study Cookbook!

giveaway-cookbook-collage

Using the True Random Number Generator the winner of the giveaway is:

mimm-giveaway-winner

Congratulations Sarah from Slices of Sarah Pie! Please e-mail me at alleyhays [dot] gmail [dot] com with your address so that BenBella Books can get you the cbook right away 🙂

Thank you for all who entered. If you didn’t win the cookbook and would still like a copy, you can purchase both the kindle and paperback editions on Amazon.

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I’d say all three of these things are pretty marvellous, wouldn’t you? That’s why I’m linking up to Katie at Healthy Diva Eat’s MIMM.

What I Cooked Up (WIAW)

Good morning and happy What I Ate Wednesday! I’m very excited to share with you all of the things that I cooked up over the weekend for my family members. This time I didn’t even have to break the rules to participate in WIAW because I actually have a food picture for every meal of the day! (Even though they aren’t exactly MY eats… It’s one step closer 😉 ).

Thank you to Jenn for hosting WIAW. Be sure to check out the other great bloggers who linked up their daily meals today!

wiaw-breakfast

I feel very confident in saying that there isn’t anything better than a bread-type good for breakfast. Whether it be pancakes or waffles, muffins or bagels, they just have a way of filling that craving that only bread can do. I think that’s probably why there are so many new healthy takes always emerging on breakfast breads. People just love them.

Today I am going to be no different in that here is my newest take on a healthy breakfast bread (adapted from Pencils and Pancakes’ recipe only because I didn’t have all of the ingredients on hand at the time). It’s delicious, high in protein, includes only quality ingredients, and doesn’t contain any added unhealthy sugars! Plus, as always, it’s gluten-free 🙂 For the topping I made a slightly modified (note: sweeter) version of Yeah… Imma Eat That’s frosting recipe. Paired together they are a match made in heaven.

Banana Bread Bake with Nut Butter Frosting

Wheat/Gluten/Grain-Free, Vegetarian, Nut-Free Option, Paleo/GAPS-Friendly, No Sugar Added

Makes 1 large serving for breakfast or 2 smaller servings for a snack

Bread Recipe adapted from Pencils and Pancakes

Frosting Recipe adapted from Yeah…Imma Eat That

Banana Bread Bake with Nut Butter Frosting (Grain-Free with Nut/Dairy-Free Options)

Bread Ingredients:

  • 3 large eggs (preferably organic or cage-free)
  • 1 ripe banana
  • 2 tbsp coconut flour
  • 1 tbsp ground cinnamon
  • dash of sea salt (optional)
  • 1/2 tsp baking soda

Frosting Ingredients:

  • 2 tbsp nut butter (use sunbutter to make nut-free)
  • 1 tbsp honey (or maple syrup)
  • 1/4 cup plain yogurt (use coconut yogurt to make it dairy-free)
  • coconut flour (optional- use if needed to thicken up the frosting if it seems too thin)

Directions:

  1. Preheat oven to 375 degrees. Oil/grease a large ramekin (I used a pyrex 4-cup round bowl like this one that is around 6 inches in diameter).
  2. Crack the eggs into a food processor and blend until it is one solid color. Meanwhile peel the banana and when the eggs are blended add the banana and blend until smooth.
  3. Then add in the coconut flour, cinnamon and salt. Blend again until fully incorporated.
  4. Now you should add the baking soda, but wait to do this until the oven is fully heated and right before you are ready to pour the batter and bake. You don’t want the baking soda to react and then the mixture to sit for too long. So, once the oven reaches 375 degrees, add the baking soda and blend again for a few seconds.
  5. Pour the batter into the ramekin and place it directly into the oven. Bake for 30-35 minutes until golden brown. The top should spring back to the touch and the edges should begin to look barely darkened.
  6. Meanwhile mix up the frosting in a small bowl. Add a sprinkle of coconut flour if necessary to thicken it up. If using a low fat/fat-free yogurt this may be necessary. Place in the fridge until ready to use.
  7. Let cool for a few minutes, remove onto a plate and top with frosting to serve. (I did not use all of the frosting so you may have some leftover).

Banana Bread Bake with Nut Butter Frosting (Grain-Free with Nut/Dairy-Free Options)

wiaw-lunch

Lucky for you, the rest of the recipes for today’s WIAW have already been posted as well, so no waiting around like usual. This recipe that I made comes from The China Study Cookbook. I shared the recipe excerpt on Monday as part of my (very long) review on the cookbook. Be sure to check it out and make this incredibly easy, vegan meal. And while you’re there, you might as well join the giveaway to win your own copy of the book!

Dominican Beans

Dominican Beans from The China Study Cookbook (Vegan and Gluten-Free)

While the recipe makes multiple servings, it isn’t something that you have to eat right away. We saved about half of the beans for my parents to take for lunch for the week. As for the salad on the bottom, I made just enough for two. If you want the prep to be even quicker you could cut up all of the vegetables ahead of time, assemble the salads as needed, and then just heat up whatever portion of the beans you want for the topping. Easy peasy.

Dominican Beans from The China Study Cookbook (Vegan and Gluten-Free)

wiaw-dinner

Egg in a Squash

This recipe is so fast and simple that it’s no wonder that so many bloggers have tried it in just the few short weeks since Meg at A Dash of Meg posted about it. Egg in a Squash is really just what it sounds like. I took half of a cooked dumpling squash (cooked using this method), cracked in an organic egg, and then baked it at 425 degrees for about 35-40 minutes.

Egg in a Squash

Meg’s original directions call for a slightly shorter cooking time, but for this first try I didn’t want to take any risks so I made sure the egg was thoroughly cooked. If you like runny yolks though, follow Meg’s instructions. I will probably try that next time and see how my Dad likes it.

Egg in a Squash

wiaw-dessert

Apple crisp is basically the quintessential fall dessert (along with pumpkin pie, apple pie, etc. of course 😉 ). But really, apple crisp was one of my favorite desserts that our school cafeterias served growing up. I’m not sure what they put in it, but man was it good!

No worries with this one though. All of the ingredients are easily recognizable. Originally this recipe was for pear crisp but I just did a little swapping and made an apple version instead (see below the second picture for my alterations).

Apple Crisp (Grain-Free and Vegan)

Apple Crisp (Grain-Free and Vegan)

I did change a few things from the first recipe, but both are equally amazing. This time I used coconut oil in place of the butter/ghee to make it dairy-free as well as vegan. And obviously I used apples in place of the pears (I only needed 5 apples though versus the 6 pears in the original recipe). Also, I covered the apple crisp in foil for about half of the baking time, as well as doubled the time that I left it in the oven so that the apples got cooked completely. Soft and delicious. If you make it, I’d suggest focusing more on the texture of the fruit for how long it needs to be in the oven, and the look of the crisp for whether or not you need to top it with foil so that it doesn’t burn.

Apple Crisp (Grain-Free and Vegan)

And guess what?! I think I can call this another mission accomplished for my Friday Food Finds #13. It’s been awhile since I’ve been able to say that 🙂 I made 3 out of the 5 recipes from that post so it’s definitely a success. I still have my eye on making the other two and I’ll let you know if I try them.

Friday_Food_Finds-13

My Friday post may be a little shortened this week, and my commenting may be somewhat sporadic as well as I have midterms all week long. Today I have a quiz in Statistics, tomorrow I have a quiz in Business Communications and an exam in Music Cultures, and then on Friday I have an Astronomy exam plus an Accounting quiz. Wow. Typing that out makes me realize how busy I really am going to be! While I may not have much time to post on here, I will for sure be keeping my Instagram updated so follow me on there for my latest life updates 🙂

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Questions for you:

Do you like bready breakfast foods?

Have you entered my giveaway yet?

What is your favorite simple meal?

My Newest TV Obsession (And the Pancakes You Should Eat While Watching It)

I think Raymond Reddingtion may be my new favorite fictional bad guy. I also may be slightly idolizing over Elizabeth Keen and her super exciting job (perhaps not the whole abused-by-father and my-husband-is-not-who-he-says-he is backstory though… but that’s beside the point).

In short, The Blacklist is my newest television obsession. It has all of the necessary must-have pieces to be a potential binge-watching series. That is, if I ever fall behind on watching it on Hulu the day after they premiere. Which is unlikely.

There’s an intriguing criminal, a relateable main character, a twisted, action-filled plot in every episode, and lots of hidden secrets. Basically it’s perfect.

Paleo Strawberry and Chocolate Chip Pancakes

So do yourself a favor and if you haven’t already seen this show, go watch it. Now. And if you have watched it already, go watch an episode again just for me. Or scavenger YouTube for the preview of next week’s episode (oh wait, I already did that for you 😉 ).

I repeat: Go watch it NOW.

But first, make these pancakes so you have something to delicious to eat during the commercial breaks.

Paleo Strawberry and Chocolate Chip Pancakes

Paleo Strawberry and Chocolate Chip Pancakes

Adapted from my Unbelievably Grain-Free Berry Pancakes

Grain/Gluten/Wheat-Free, Paleo/GAPS-Friendly, Nut/Dairy-Free Option

Makes two batches of three pancakes

Paleo Strawberry and Chocolate Chip Pancakes

Ingredients:

  • 3 eggs
  • 1 tbsp honey (optional)
  • 1 small banana
  • 1/4 cup light coconut milk
  • 1 tsp vinegar (I used apple cider vinegar)
  • 1/2 tsp vanilla extract
  • 3/4 cup almond flour (or other nut/seed flour)
  • 1/4 cup coconut flour
  • dash of sea salt
  • 1 tsp baking soda
  • 1 cup strawberries, frozen or fresh, sliced
  • carob or chocolate chips/chunks (homemade)

Directions:

  1. Preheat griddle to 350 degrees (or a pan to about medium heat). Coat with coconut oil, ghee, or cooking spray to prevent sticking.
  2. Put all of the wet ingredients into a food processor and blend until smooth.
  3. Then add the dry ingredients and combine again.
  4. Using a 1/3 cup measuring spoon scoop portion out the batter onto your griddle in medium-sized circles, spreading with the back of the measuring cup if too small.
  5. Cook for approximately three minutes, then place a few strawberry slices and carob/chocolate chunks on each pancake. Cook for another minute or two until the side facing up is bubbly. Flip and cook for approximately four more minutes. Repeat with remaining batter and serve!

Paleo Strawberry and Chocolate Chip Pancakes

Paleo Strawberry and Chocolate Chip Pancakes

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Happy Friday!

  • What is your favorite kind of pancake?
  • Have you seen The Blacklist yet?
  • What is your current TV obsession?