Paleo Pumpkin Spinach Curry (Chowder)

How about a quick and simple (Duh, Grok can do it) nourishing Paleo low carb soup? Yum.  It's an authentic EBTKS (everything but the kitchen sink... though I would have added it too probably if I could have unlodged it from the counter... disturbing but predictably Cindalou).  Feel free to use this as a template to get creative yourself- perhaps some turkey or buffalo sausages or shredded chicken? Or heck, a nice grass fed beef patty would do beautifully here with the curried pumpkin spinach base.  Anyways those are future pot creations I might do (it depends on what falls out of our freezer when I open the door). Gotta put that heavy stuff lower in the freezer soon (enter throbbing toe)...

 Throw in the pot:

• 1/2 c. organic plain (unsweetened) pumpkin (canned)
• 4 c. raw spinach (add near end)
• 3 softboiled eggs, divided
• 1 T. evoo
• 1 c. organic chicken broth/stock (I use homemade or gluten free versions like Kitchen Basics aseptic broth) 
• 1 small (each) red and yellow bell pepper 
• 1/4 c. whole tomatoes, smashed (I used canned)
• 1 small perch fillet (about 1-2 oz., its what I had on hand and cooks quickly)
• curry powder, cayenne, fresh pepper and sea salt to taste (I like a lot)
• guacamole (topping)

First I simmered the broth, pumpkin, spices, tomatoes, and bell peppers until the peppers were soft.  In the meantime I scooped out the softboiled yolks of some of our hens' eggs (talk about fresh- I watched an Americana plop one down.  She squatted and looked rather toliet bound if you know what I mean, very funny to watch!).  Why softboiled? I can't eat cooked egg yolks (elmer's glue anyone?).  I either take my yolks runny, soft or straight up raw.  I never get sick from it either.  As a note I can vouch 100% for the health and sanitary conditions of our eggs.

  

I add the egg whites to the soup and reserved the yolks so they do not get overcooked.  The more raw your yolk the better from a nutritional standpoint.  As with many foods cooking either destroys or inactivates many vitamins (B's in particular here) and components.

Then I added the perch and spinach, turning the heat to high.  I let the soup come to a rolling boil for about 3-5 minutes until the fish was finished (flakes easily with a fork. Like a bad case of dandruff or superficial people).  Pour the soup in your bowl and add the yolks and olive oil.  Top with guacamole and fresh pepper.  Yum (and quick)!

Simple Brown Rice Pancake Snackers [Low Carb][Vegetarian]

Well they're not green (what a shame!) but as per phone request for baked gluten free coconut flour 'stuffs', I thought I'd whip up some simple and quick higher protein pancakes.  I also hate random products laying around and I was trying to think of what to do with this rice protein I have in the pantry since I haven't used the stuff in ages (cause it's not green as Jon would say).   The verdict was to cook up something which was edible or feed it to the chickens.... so we have pancake snackers! 

 Of course since I don't usually eat nor do I even like bready foods, these are mostly for snacking on when I get home late from art class- or whenever.  They must meet my requirements of a) using something coconut and b) be low glycemic.  Not my usual style, but hey this loose 'recipe' should be sufficient to get ya'll out there making baking recipe phone requests started.  

Brown rice protein is a very clean protein nonallergenic which is highly bioavailable (well for plant based aminos).  I do always have philosophical musings on any protein since any isolated substance probably isn't good for you in the long run.  At least Grog didn't find canisters of powders hanging out in the fields with the bison.... 

These aren't Paleo but they do fit the low carb and low glycemic vegetarian profile for those of you out there.  I usually use hemp powder or straight coconut flour for pancakes but I thought this would have more mass appeal (the hemp makes nice green brownish pancakes which make even worse pictures believe it or not!).

Brown Rice Protein Pancakes

Serving size: 8 small pancakes or 2 servings

 

Thanks girls! (That's to our hens- the green one is probably from Blackbeard, one of our Americanas)

 

Brown Rice Protein, Jarrow brand 1 heaping Tbsp 2.0 x Custom Food (15g)
Egg, whole, raw, fresh 4.0 x 1 small (38g) (courtesy of our hens)
Leavening agents, gluten free baking powder 2.0 x 1 tsp (4g)
Salt, table 1.0 x 1 dash (0g)
wilderness naturals coconut flour 1 T.

water~2 oz or enough to hydrate batter (remember coconut flour absorbs a lot of liquid!)

stevia glycerite liquid to taste.  I used a hefty drizzle but it is optional

spices: 

cinnamon about 1 tsp

cayenne, dash

turmeric, dash

 

Prep:

Crack and beat the eggs in a small bowl.  Heat frypan and melt in coconut oil for frying.  Mix all ingredients well.  Feel free to add some great low carb berries (blueberry, cranberry, etc) or even some nice steamed spinach (mmm.. there I go thinking green again).  Fry about 2 minutes per side and flip when bubbles appear on edges. 

 

They turn out great- nice and fluffy which was surprising since I improvised the whole 'recipe' this morning wandering around with low blood sugar. I'm looking forward to snacking on them when I get home tonight, well if there are any left.

Rough nutritional info, courtesy Nutrition Data.com

Next pancake or muffin post will be one of my staple (and paleo friendly) hemp and/or coconut creations.  Until then sprinkle on some Himalayan pink salt (mmm, better topping than nasty syrup or HFCS "syrups" for sure!) and munch.

Green "Muffins" [Paleo][Low Carb]

Want a healthy Halloween appetizer, snack, or just a plain old hearty munchie? Try some ghoulishly green muffins (don't fret they're just spinach egg muffins).  I was trying to find a good Cindalou option for a Halloween party dish and Jon suggested that I just make some of my normal food- something gross looking and green goo-ish.  For once we agree ;)

I adapted this recipe from Steal This Meal Spinach Egg Muffins, though I have made similar in the past with coconut flour.  This time I added egg whites (since I had them) and used my Vitamix (since I'm lazy).  Steal this meal also has a nice kale recipe for those kale fans out there... that's me, of course.   They have a great Paleo recipe and lifestyle site so check it out.  No, I don't know them I just like their stuff.  Not everyday you can mash the superfood vitamin and mineral packed bags o' spinach and farm fresh free range eggs into a Paleo party bite.  Well, around here it is an everyday thing...  You can almost sing the alphabet in vitamins in this dish- give me a "A," "K," "MaGNESIUM."  Not to mention bioavilable B12, choline, selenium.  You get the idea.  Alas, onto green goodness:

Ingredients:

6 whole fresh eggs

1/4 c. dried egg whites (or 6 egg white equivalent or just more eggs) + water (see below)

3 cloves raw garlic

3 lbs. frozen spinach

1 T. lemon juice (optional)

sea salt and pepper, to taste (about 2 t.-1 T. each)

spices to taste: I used ~1 T. crushed red pepper, Italian seasoning, and 1 t. cayenne)

2 T. extra virgin olive oil

Preparation

Steam the 3 lbs frozen spinach with 1 T. water and 1 T. lemon juice (if desired) until vibrant green but soft and cooked (7-10 mins depending on temperature). Set aside and let cool. 

Line muffin cups and spray with nonstick spray or coat with coconut oil (or real butter). Preheat oven to 350 degrees. 

In the Vitamix (or your blender) add the powdered egg whites (I used 1/4 c. dry egg whites= 6 egg whites of the Deb El Just Whites brand) and water (1/2 c. then additional 1/4 c water to make smooth consistency) and blend on low until dissolved (1-2 minutes, varying speed). 

 

Using a jam press or slotted spoon drain the spinach until very dry. I also used my flat fold colander to help squeeze out all the liquid, though hands work fine also. 

Add the spinach to the egg white-water mixture in blender. Blend on medium for 1 minute to help mix. Add 6 raw eggs. Add garlic and spices (also pepper, 1 T. Italian seasoning and 1 T. crushed red pepper) and extra virgin olive oil. 

Blend on medium mixing with Vitamix damper. When well mixed (2-3 minutes) turn to high and mix vigorously until well blended and bright green (my favorite!) Spoon into muffin cups and bake at 350 for 15-17 minutes or until toothpick comes out clean.

Best toppings (as if they need 'em): raw organic almond butter or coconut oil (butter for ya'll dairy folks out there).  Actually a kalamata olive would go nicely too...

Yield: About 22 medium "muffins" (I swae that count is before I ate half the batch!)

I added this recipe to Nutrition Data for the stats and label: 

Read More http://nutritiondata.self.com/facts/recipe/2308774/2#ixzz1btYk6byI

Army of green goblin goodness... ahh yum!

Easy Seaweed "Egg Drop" Soup [Low Carb]

This is a really easy, quick soup that I even make for breakfast on chilly mornings. Organic sea vegetable like kelp or dulse provide a wide array of vital minerals and nutrients, especially natural iodine. Iodine is necessary for proper function of the thyroid and has been shown to strongly benefit those with hypothyroidism. Note that too much iodine can actually block the thyroid function, so (as always) use common sense and eat it in moderation.

Sea vegetables offer high fiber, iron, calcium, vitamin C, B vitamins (pantothenic acid, riboflavin, folate), zinc, copper, and vitamin K, magnesium and manganese. Many to all of these vitamins and minerals are lacking for Celiacs and others with malabsorption issues. Nutrion Data information for kelp is here, but there are many other varieties of seaweed with fantastic health benefits. A great simple guide to the different kinds of seaweed is at World's Healthiest Foods. Their recipe for shitaki mushroom and seaweed soup is pretty good, but I prefer more protein; I replace mushrooms with free range eggs in the recipe below. If you are vegan or just don't do eggs, their soup might appeal to you more. This is my version of egg drop soup without the cornstarch (just extra carbs to thicken it). If you are concerned with glycemic index and carb count, try arrowroot as a thickener.

2 c. water
2 c. low sodium organic vegetable broth* (we use Pacific brand since it is gluten free and vegan)
~4 T. organic kelp/sea vegetable flakes
2 free range eggs, scrambled in bowl
dash sea salt and pepper
1 t. minced fresh ginger

Combine water and broth in a medium pot. Turn up the heat to get the water boiling. In the meantime, whip the eggs in a separate bowl. I sometimes whisk my eggs with coconut milk for an extra flavor and nutrient boost, but this is optional. Mince the fresh ginger finely in a food processor or by hand. Once the broth is boiling, add the ginger, kelp, and seasonings. Reduce heat to low and quickly stir in the eggs into the hot broth, whisking with the fork as you slowly pour the egg in. Serve immediately.

* If you'd rather make your own broth, that's fantastic! Homemade stock is easy - be creative. I will be making a post in the future about basic broth or soup stock, but recently Melissa, the nutritionist yoga guru over at Gluten Free for Good, gave a great "recipe" outline for how to make a fantastic health soup stock. I also have many soup recipes which are vegan, vegetarian, or grass fed meat-based.

Tangerine and Spinach Omelet [Paleo] [Low Carb]

After a long, blessed holiday season and New Year, we're back with some seasonal citrus and fresh spinach. I hope the holidays were as great for everyone else as for us; I have been so busy visiting with family that I haven't had much time to sit down at a computer at all. I'll fill everyone in on all the boring details of our Celtic wedding shower which we held on Yule (Winter Solstice) and whatnot later, but for now, let's eat!

2 Clementine oranges, peeled & sectioned
4 oz. whole organic mushrooms
1/2 bag (5 oz) fresh spinach
4 free range eggs
2 T. extra virgin coconut oil (frying)
2 jalapeños (optional)
~ 2-3 oz. lite coconut milk (for whipping eggs- optional, can use water)

Seasonings:
garlic powder
rosemary (fresh)
curry powder
1 T. balsamic vinegar
2-4 T. extra virgin olive oil
sea salt and pepper

Turn your skillet to medium high and add the coconut oil to melt. Add a tablespoon of water (or lite coconut or other "milk" or olive oil) and whisk the eggs in a medium bowl. Wash and pat dry the spinach and fresh rosemary. Peel and section the oranges and set aside.

Add the mushrooms, orange segments, and seasonings to the skillet and saute for about 2 minutes until the mushrooms are a bit brown. Add the spinach, balsamic vinegar, and olive oil and reduce the heat to low, covering and steaming for another 1-2 minutes or until the spinach is just barely limp or soft and bright green. Uncover and remove everything from the pan and set aside. You may want to add more coconut or olive oil to the pan so the eggs do not stick.

Whip the eggs one last time and add the fresh rosemary, sea salt, and pepper. Pour the eggs into the pan and cover. Cook at low to medium low for a few (~2-3) minutes until the eggs are set and no longer runny (they even steam and "poof" a bit when they cook covered).

Once the eggs are finished, add the previously sauteed veggies to half the egg. Use your spatula to gently lift the sides of the egg to ensure no egg stuck to the pan. Finally, use the spatula as a lever and flip the uncovered half of the egg over the filling and serve garnished with a sprinkle of fresh pepper and rosemary sprigs.

Avocado Sage Mushroom and Turkey Omelet [Paleo][Low Carb]

Ok, let the leftover turkey recipe bombardment begin! This is the morning-after quick and easy creation which will give you a high protein energy boost for the day. This makes a huge omelet which heartily serves two. If you are cooking for yourself, the leftovers make for a great packed lunch.

4 free range eggs, whisked with ~1 t. water
~ 3/4 c. chopped, cooked turkey
8-10 fresh basil leaves
1 medium ripe avocado, sliced or chopped
1/2 onion
1 large jalapeño with seeds, sliced
~ 4 oz. fresh sliced mushrooms
~ 2 c. fresh torn kale
2 T. organic coconut oil (or more olive oil), for frying
1 T. extra virgin olive oil

Seasonings:
sage
Italian seasoning
garlic powder
dash crushed red pepper
sea salt and pepper

Turn your skillet to medium high and add the coconut oil to melt. Add a tablespoon of water (or lite coconut or other "milk" or olive oil) and whisk the eggs in a medium bowl. Wash and pat dry the kale and fresh basil. Tear the kale into bite sized pieces. Finely chop most of the fresh basil, reserving a few leaves whole for garnish. Slice the mushrooms if they are not presliced and chop the cooked leftover turkey into bite sized pieces or shreds. Chop the onion into small pieces.

Add the mushroom, onion, and turkey to the skillet and season. Saute together for about 2 minutes until the turkey is warm and the onions are a bit brown. Add the kale and reduce the heat to medium low, covering and steaming for another 2-3 minutes or until the kale is soft and bright green. Uncover and remove everything from the pan and set aside. You may want to add more coconut or olive oil so the eggs do not stick.

Whip the eggs one last time and add the fresh chopped basil, sea salt, and pepper. Pour the eggs into the pan and cover. Cook at low to medium low for a few (~2-3) minutes until the eggs are set and no longer runny (they even steam and "poof" a bit when they cook covered).

Once the eggs are finished, add the previously sauteed veggies and turkey to half the egg, as shown above. Use your spatula to gently lift the sides of the egg to ensure no egg stuck to the pan. Finally, use the spatula as a lever and flip the uncovered half of the egg over the filling and serve garnished with a sprinkle of fresh pepper and whole basil leaves. This make a hearty breakfast and lunch of leftovers.

Breakfast Burritos [Low Carb]

4 free range eggs
1 large jalapeño with seeds
2 c. collards
1/2 c. chunky salsa of your choice
4 corn tortillas
sea salt and pepper
2 T. organic virgin coconut oil
optional: 2 slices gluten free natural nitrate free turkey bacon (we use Applegate Farms brand from Whole Foods)

Seasonings:
turmeric*
crushed red pepper
fresh cilantro, chopped
fresh basil, chopped

Dairy Options:
1/4 c. shredded organic Australian white cheddar cheese
2 T. plain unsweetened yogurt (instead of sour cream)

First, place the corn tortillas on a microwave safe plate and cover with a moist paper towel to "steam." If you do not warm the tortillas, they break and do not taste very good. I microwaved my tortillas for about 30 seconds on high right at the end, after the eggs were almost cooked so that the tortillas were warm and soft.

Scramble the eggs with a whisk and ~T of water until they are fluffy (about 1 minute). Coat your large frying pan with nonstick spray and add the 2 T. organic virgin coconut oil for frying. Turn the pan to medium heat.

Chop the collards and slice the jalapeño and set aside. If you are cooking the turkey bacon, then add it to the frying pan and grind over pepper. Cook the bacon for about 3 minutes until bubbly and crispy and then flip with a fork. Cook the other side for 3-5 minutes as well. When the bacon is finished, gently lift it out of the pan and place it on a clean paper towel to drain. You may want to add more coconut oil now, but don't clean out the pan! I love to use the pepper-turkey flavor in my greens.

Add collards and jalapeño to the skillet at medium-low heat (about 3) and season with sea salt and pepper. Saute briefly until the greens are just limp, about 3-4 minutes. Set the greens aside and respray the pan or add more coconut oil for the eggs. Add the eggs to the pan and season. Scramble the eggs for about ~2 minutes. Do not cook the eggs in the pan until completely done since they continue to cook when you remove them from the pan and will become dry. Warm the tortillas in the microwave.

When the eggs are finished, spoon them over the warm tortillas. Top with crumbled bacon (if desired), a little bit of collards, and a healthy dose of salsa. Add the cilantro and serve hot. I used the extra collards as a yummy side since I'm a collard addict :) Hey, they're low carb, healthy, and cheap so who can complain?

* Turmeric is the yellow powder that often gives curry its color. It tastes great and is very distinctive- perfect for eggs, hummus, soups, stews, sandwiches, ummm anything :) Turmeric is an excellent antioxidant, is high in minerals, and is generally a great detox spice, so if you're feeling a bit under the weather, add a dash to your food. I'm sure it'll pep you up.

Basil Olive Eggs

4 eggs, beaten
8 leaves fresh basil, chopped
1 T. pitted olives
1 sundried tomato, chopped fine
1 T. extra virgin olive oil

Seasonings:
sea salt and pepper
crushed red pepper
oregano

Coat a medium size frying pan with nonstick spray and add the olive oil. In a medium-sized bowl, whisk together the egg, seasonings, and chopped fresh basil. Pour the eggs into the pan and sprinkle over olives and chopped sundried tomato. Cover and cook on low for about 5 minutes or until the eggs are set (not runny). Grind fresh pepper over the eggs before serving. For a cheese topping, consider feta cheese or Whole Foods' (non-dairy, gluten free) soy feta.

Sauteed Fruit & Veggie Scrambled Eggs

1 small organic apple, chopped

1 organic carrot, chopped
1/4 c. green cabbage
1/4 c. collards & red cabbage
2 eggs, beaten with a whisk
1 T. organic virgin coconut oil
sea salt
salsa (garnish)

Melt the coconut oil in a frying pan. Chop the veggies, carrot, and apple and add them to the pan with the coconut oil. Season with sea salt and saute for 5 minutes or until tender. When veggies are done, set aside. Respray the pan with nonstick spray. Add beaten eggs and scramble for about 2 minutes. Serve with a side of salsa and maybe a slice of my Carrot, Coconut, and Sweet Pea bread.

Plain Ole' Sauteed Collards and Peach

Purple Potato Quiche

This recipe is my attempt at Karina's scrumptious-looking purple potato quiche. It was a hit with my family, so thank you Karina for the idea!


1 medium purple potato, sliced thin (I used the Saladmaster)
8 eggs
1/2 onion, chopped
1/4 c. collards, chopped
3 sun dried tomatoes, chopped
8-10 Spanish olives
3 T. thick and chunky salsa

Seasonings:
rosemary
Italian seasoning
oregano
garlic powder
parsley
sea salt and pepper

Thinly slice the purple potato with the Saladmaster or your food processor. I recommend doing a little pre-cooking of the potato slices before adding them to the quiche. I cooked the potato slices in the microwave with a small amount of water (~1 T) for 3 1/2 minutes or until soft. Set aside purple potato. Chop onions, sundried tomatoes, and collards and set aside.

Spray a pie plate with nonstick spray and preheat the oven to 400 degrees. Beat the eggs and seasonings in a large bowl with a hand mixer on high speed for about 2 minutes or until the eggs are frothy. Layer everything except the eggs into the pie plate. Pour the eggs over the veggies and place the pie tin on a cookie sheet for stability in the oven (and to catch any overflow).

Bake at 400 to 450 degrees for 45 minutes or until a toothpick comes out clean. I served this with my Rosemary Grits topped with chopped fresh pair. (I had to make the grits again for my family since they were so delicious! My sister Sandy said she is going to go home and make them for her boyfriend Mike.)

Pear and Goat Cheese Blintz

8 corn tortillas
2 T. virgin coconut oil
8 eggs, scrambled
2 T. water
sea salt
Optional: Goat Cheese
Optional: 1 T. applesauce (garnish)

Topping:
2 organic apples, chopped
1/2 large onion, chopped
2 T. cinnamon
1 T. virgin coconut oil, for frying

Melt oil in pan and add diced onions, apple, and cinnamon. Saute onions and apples for 2-4 minutes or until soft then remove from the pan. Cover tortillas with a moist paper towel and warm tortillas in the microwave for ~ 40 seconds to soften the tortillas (otherwise they tear).

Soak the warmed tortillas in the scrambled egg like you would French toast. Spoon the chopped pear into the egged tortillas in a thin line down the center. Layer a tiny amount of goat cheese (or your choice of cheese or no cheese at all!) down the center of the egged tortilla, but do not overfill. Fold a second tortilla the opposite way over the seam of the first tortilla (as seen in picture).


Melt the 2 T. coconut oil in a large pan and add blintzes and fry for about 3 minutes over medium heat. Turn the blintzes are cook an additional 2-3 minutes. Serve hot with a side of unsweetened organic applesauce, coconut flakes, a sprinkle of cinnamon, and apple and onion topping.

Sweet Potato Blintz

4 corn tortillas
1 medium sweet potato, cooked*
2 slices onion, diced
2-3 T. virgin coconut oil
1 T. cinnamon
4 eggs, scrambled
sea salt
Optional: Goat Cheese
Optional: 1 T. coconut milk
Optional: 1 T. applesauce

Melt the coconut oil in a pan and add diced onions. Saute the onions for 2 minutes or until soft. Cover tortillas with a moist paper towel and warm them in the microwave for ~ 40 seconds to soften the tortillas (otherwise they tear).

Soak the warmed tortillas in the scrambled eggs like you would French toast. In a separate container, mash the cooked sweet potato with the sauteed onions, coconut milk and cinnamon until smooth.

Layer a tiny amount of goat cheese (or your choice of cheese or no cheese at all!) down the center of the egged tortilla. Spoon in the sweet potato mixture on top of cheese but do not overfill. Fold a second tortilla the opposite way over the seam of the first tortilla (as seen in the following picture).

Fry the blintzes seam side down in coconut oil at medium heat 5-7 minutes, turning every 2 minutes so they don't burn. Serve with unsweetened organic apple sauce, a dash of cinnamon, and a drizzle of coconut milk (optional). These would be great appetizers if cut into bite sized rolls (I'll post something along these lines soon!).

*Any previously cooked sweet potato will work. The fastest method to cook the sweet potato is to wash, dry, and fork it, then wrap it in Saran wrap and microwave it for ~ 6 minutes.

Grilled Squash and Collard Omelet

I love putting leftovers in eggs and pretending I made a new dish :) This meal is delicious and a great use of our leftover grilled veggies.

3 eggs, scrambled
handful fresh collards, chopped (or kale)
3-4 stems fresh cilantro, chopped
1/2 c. grilled eggplant and squash
1 T. virgin coconut oil for frying
1 T. extra virgin olive oil

Seasonings:
parsley
crushed red pepper
oregano
sea salt and pepper
hot curry powder

Melt oil in pan and add scrambled egg. Cover and cook on medium low for 3-5 minutes or until eggs are set. While eggs are cooking, warm up eggplant, collards, and squash (in microwave) until warm (about 1 1/2 minutes). You can use fresh collards and squash if you prefer, but I'd recommend against fresh eggplant- it is very bitter and is better digested when cooked. When eggs are finished move to plate and top with the warmed veggies; sprinkle cilantro over everything and serve. Garnish with salsa if desired (I love every excuse to eat salsa).

Buckwheat Apple crepes

2/3 c. organic buckwheat flour
2/3 c. water
2 T unsweetened original almond milk
2 eggs
1 t sea salt
dash cinnamon
2 T. organic virgin coconut oil for frying

Filling:
1 medium organic apple
1 T. organic virgin coconut oil for frying
1 T. cinnamon
dash cayenne pepper
1 T. sunflower seeds

Garnish or Toppings (Optional):
sprinkle of coconut
drizzle of agave nectar or honey
fresh ground flax

Cover and cook crepe on medium low heat (about 3 on an electric stove) for 2-3 minutes. In a separate pan, saute filling ingredients over medium-low heat 4-5 minutes until apples are soft. When crepe is finished, remove from pan and add apple filling ingredients. You may wish to garnish it with a sprinkle of coconut flakes or a drizzle of agave nectar (or honey). I sprinkled some freshly ground flax over the top right before serving for extra protein and fiber. Fresh ground flax has a delicious, nutty taste which goes well sprinkled on top of practically any dish.

Nutrition Note:

This recipe is a nice low glycemic index (G.I.) version of a typical "sweet" breakfast option. I think it would go over well with children or others with a sweet tooth- they won't realize that you're cheating them out of the high carb sugar spikes you normally get with white rice flour, tapioca flour, sugar, and prepackaged gluten free breads and cereals :)

The buckwheat is a great source of fiber (low net carbs) and apples with skin also offer fiber and many vitamins, making the whole shabang a low G.I. plate of yum. I add cinnamon to further lower the glycemic index and add a great taste. If you haven't read anything on the subject yet, there have been many reports and recent studies which support the essential role of cinnamon in a diabetic diet (or for everyone- no one needs a sugar rush!)

One of my pet peeves is the misconception that for a breakfast to be low carb or low glycemic index, then it must be eggs- only eggs. My parents are on South Beach diet and they're not big cooks at all; they eat eggs every morning since eggs are low carb approved. Eggs...eggs...eggs... I'm snoring already! If a healthy diet was that monotonous, no one would really follow it! These types of recipes are my way to showing others (Mom, read this!) that healthy low G.I. breakfasts are easy and delicious (and not just eggs... or eggs with spinach... or eggs with turkey bacon... or any kind of blasted plain eggs! Though these recipes are great and I have quite a few of them :) )