Everyone Should Eat French Toast

I've been loving the fact that I can drink milk again recently, without feeling bad (in fact, feeling better, and still can't drink pasteurized). Raw Milk rules! It opens up a lot more recipes, or at least makes them more convenient/enjoyable. I don't like opening up a can of coconut milk for just a little bit, and don't want to buy or make nut milks, because I'd rather get my nut intake elsewhere, where it's cheaper/tastes better anyways.

w/ a little Maple Syrup, Raspberries, and the Extra Batter as an Omelet

Thus, we have French Toast. It's so damn easy with these two recipes. Memorizeable.

• 3/4c Coconut Flour
• 1t Baking Powder
• 1/2t Salt
• 6 Eggs
• 1/2c Butter
• 2T Honey

Mix all together well, (soften butter to avoid chunks), put in greased pan and bake 350ºF for 40 minutes.


I made this bread twice recently for my family and I to enjoy, it's quite good. Like healthy white bread/pound cake that's not very sweet. Not too dry, a little dense, not too much or too little flavor. And too easy!

My Dad enjoys with Banana and Date

Thus, I had to make FT. and it was delicious. For 1 serving:

• 30ml (1/8c) Milk
• 1 Egg
• Pinch of Vanilla Extract
• Cinnamon
• Salt
• 2x 1" Slices

I recommend going a bit thinner than I did on the slices for a more moist french toast experience.


And of course i'm only using sea salt, grass fed kerrygold butter, free range soy free eggs, and raw honey. Their conventional equivalents pretty much have nothing worth eating, except maybe the eggs.


And all of this except whatever you top your FT w/ is not super calorie dense, or unbalanced in any one macronutrient. I'd estimate it to be relatively equal protein/fat and MAYBE a little lower carb, but not by much. Perfecto

An Epic Thanksgiving Feast

Man I should have started making all this food the day before!  This year easily beats last year. More skillz and better ingredients thanks to the superior Paleo way of eating (sorry Vegans, I believe these recipes are healthier than last years dairy and almost meat free ones!).

I won't bore you with my description of all the recipes so this will be more of Thanksgiving Food Porn. Enjoy.

I was excited weeks before for this Heritage Turkey, thanks to El Salchichero. Yes that means eat all the delicious fat possible for those desirable Omega 3's and fat soluble vitamins.  A Torchon cooked Sous-Vide so all I had to do was brown the outside (in Ghee, which I am obsessed with all of a sudden) and then heat in the oven for 2 hours.  And make stock! But that deserves a whole separate post coming soon for various good reasons.

The Lemon, Sage and Spices wrapped in the inside were absolutely insane!

The 'Gravy' I made by simply reducing some of the stock I made was amazing on everything.  No cream or flour included! (I got 3 delicious containers of stock...going to be slurping turkey jelly all day!-stay tuned)

Now onto my plate before dissecting each component:

In the bottom middle is my stuffing. Pictured below steaming in the light! I omitted the sausage/mushrooms and used coconut oil. It was a hit (only dish at the table to compete with a standard 'normal' stuffing). I didn't miss the bread at all.

This had no recipe, just a bit of guidance from SnackingSquirrel and my own experience of eating baked sweet potatoes and squash a couple times a day.

A mix mash of Parsnips, Colored Carrots, Delicata Squash, Acorn Squash, and Kabocha Squash. With a bit of Ghee. Nothing like delicious buttery (better yet-Toffee like thanks to Ghee) squash, especially the mushy Acorn.

A salad dressing thanks to Oh She Glows, followed exactly for once.

I liked the dressing (above) even better than our cranberry sauce, the perfect blend of tart, sweet, and sour and tasty on everything.

Cranberry sauce. Enough said.

Mashed Yams/Sweet Potatoes like last year. This was über popular once again. Simply steam, mash, and mix in 1/2c Coconut Milk and 1 generous Tbsp of Coconut Oil. Creamy, sweet, and delicious, nice with a touch of cranberry sauce/dressing.

 Onto making pies. Above are the Pecan Pie filling ingredients about to be processed, it called for 3 eggs but 1 had a double yolk so I got a bonus yolk! I was stoked since that's never happened to me before. Thank you Farm-Fresh Eggs.

 Close and personal, this pie ended up quite delicious but a little bit nut buttery/energy bar like.  I love it like Almond paste/Marzipan, especially with Coconut Vanilla Ice Cream but am more of a liquidy pecan filling kind of guy.

 The epic crust for the Pumpkin Pie. I followed this for both crusts but got way more pecans into the pumpkin one, which made it way better. I could just make it as a cookie if I added a hint of ginger!
 Boom. 

Pre-Oven Pumpkin Pie. 

Pre Oven Pecan.

Donezo! I should of cooked it longer but couldn't because of the crust getting overdone, next time I'll do the crust less the first time around.

 I enjoyed with a bit of Fage Greek Yogurt as well as Coconut Bliss Vanilla Bean (which was so good, the bean part so strong it was almost like coffee ice cream).  The Pumpkin filling was a bit like Pumpkin pudding, not super firm and very creamy.

They go together quite well. In fact I had a slice of each for breakfast today and again after training.

 The whole table, this year only my dishes were present! Except for one imposter stuffing...

Ok I can't take credit for the gourmet turkey, El Salchichero I don't know what I'd do without you.

Cooking from 7 to 5 was well worth it for the 30 minutes of eating (plus several leftover meals).

Now leftovers for days if they last and the wonders of stock coming soon.

As part of the Foodbuzz Featured Publisher program, I have been entered for the chance to win a trip to Greece courtesy of FAGE. You too can enter to win one of three trips to Greece by entering the FAGE Plain Extraordinary Greek Getaway here: http://www.fageusa.com/community/fage-greek-getaway.

Triple Chocolate Cookies

This post is all about these Grain Free Super Chocolate Cookies which I will be making again, but first a bit about Kombucha!

I've made my own for a while before, but only drink 1-3 bottles per week and with my travel/limited time I've now switched to buying GT's again. Especially since they reintroduced the Classic stronger variety (actually raw, more health benefits) after the Kombucha Outlaw last Summer.

They really give me some good energy as well as help digestion, and now with the Chia varieties, I can sneak in some extra healthy nutrient packed fat with Omega 3's (although my main sources are still fish oil and grass fed meats/pastured eggs and yogurt, since you only convert 10-15% of Omega 3's in the ALA form to the beneficial stuff).

The Chia versions aren't carbonated, so easier to drink for those not used to Kombucha, and they remind me of slurping jello as a child. I've tried Cherry and Raspberry so far and they are delightful.

The also new "Third Eye Chai" flavor which is exactly as awesome as it sounds.

Now for Chocolate. Cookies.

I'd like to call them Triple Dark Chocolate Cookie Dough Almond Fudge Cookies!!!

I actually followed the recipe for once (since it didn't require any grains/sweetener/dairy), almost:

•  1/4 Cup Cacao Nibs and 2 Squares of 88% Dark Monkey Chocolate (the best) 

The changes were good, I would just recommend adding the nibs/chocolate at the end for crumbly purposes. They really are like fudge and cookie dough at the same time, with a tiny hint of delicious salty creamy coconut. Is that possible?

I even made another batch for my house/teammates (using chocolate chips this time, but only melting in some of them), and they all got gobbled right up.  I also made one extra cookie separate out of the batch where I really melted most of the chocolate in. It turned into way more of a crunchy biscuity chocolate type cookie! Much less crumble but I loved both variations (cookie dough vs biscuit).

Resource Rhythm

I'm trying to use up all my nuts/grains, and also wanted a good carb source to have on hand so tried whipping up another batch of Gluten-Free Quick Bread! So easy and tasty. Epic with Hummus or Baba Ghanoush. I love being resourceful, not buying ingredients, and keeping things tasty!

 This time I went beyond S&P for flavor and added a bunch of Bragg's 24 Herb Mix. I also used a mashed date instead of applesauce, 5g of agave nectar instead of sucanat, and my homemade extra thick almond milk. It came out super flavorful, savory but a tad sweet with nice crunchiness and occasional date treats!

 Since I used up the almond milk and almond butter I made, it was time to move on to my next nut sources. I did Brazil Nut Milk w/ contents of 1 Vanilla Bean Pod and then Hazelnut Butter! Wow. They rule. Especially in a delicious bowl of overnight oats:

• 1/4c Oats
• 1 Scoop Vanilla Plant Protein
• Cherries
• Dried Cherries and Cranberries
• Cacao Nibs
• Chia Seeds
• Shredded Coconut
• Brazil Nut Milk
• Hazelnut Butter and Cinnamon to top

So creamy and nutty with oodles of berries/cherries and the cinnamon and cacao nibs match up perfectly.

 Another Sashimi Salad, this time with a little Wakame Salad, Avocado, and Albacore Tuna. Mmm I don't ever want to lose access to quality cheap sushi grade fish.

Bungalow Munchers

As I mentioned before, I needed to try my hand at cookies w/ avocado. Jeri from Bungalow Munch also wanted me to make a Bungalow Munch Cookie recipe. Thus, Bungalow Munchers are born.

Version 1.0: 

 I got a little bit carried away I think with too many ideas trying to fit into one cookie with these, but they are still quite delicious and well on their way to being a solid recipe.

The flavor is superb! If I can get the same flavor but have these present like cookies and not semi crispy granola-mush balls I will be on fire!

Sweet and flavorful yet a only a bit crispy on the outside and pretty mushy like bread pudding (I don't mind at all!) on the inside. The best tasting bread pudding on the planet! Chocolatey (carob) Carroty Granola-y Cinnamon-y Raisin-y goodness! I almost don't even care if they act like cookies or not. 

Version 2.0

I went for more dry ingredients the 2nd go around, and it definitely helped, but I need push it a tad more.  I kept the flavor except with more carrot (yess) and a little less sweet (the middle ground will be best) going from agave nectar to raw cane sugar, so will switch half-half.

(the lighting made them extra yellow, but they actually look more like 2 photos above)

I shaped them how I wanted them to turn out knowing they wouldn't flatten and they ended up much more like cookies! Still a bit soft, not crumbly, but not quite holding together fully either. The changes I'm incorporating below in the recipe should do the trick.

• 4t Egg White powder
• 2T Coconut flour
• 4T Brown rice flour
• 2T Whole Raw Cane Sugar or Brown Sugar
• 2T Agave Nectar
• 1t Cinnamon
• 1/2t Baking powder
• 1 Avocado
• 1/4c Almond butter
• 1t Vanilla
• 1.5c Bungalow Munch Granola
• 1/4c Carob Chips (or chocolate, just didn't have any...) *the more the merrier though!
• 42g Raisins (I had a small kid snack box, didn't measure it)
• 1.75c Shredded Carrot

Mix dry ingredients, food processor/blender/smart stick wet ingredients, add final dry ingredients and bake at 300º at 30-40 min shaped in their final desired form!

Gluten/Dairy Free with delicious carrot, cinnamon, raisins, granola, and carob chips.  The texture of the carrot/chips/granola is so bomb, yummy morsels to bite into in every bite! If you try out this recipe with or without great success please comment/let me know what you think/how it goes because it's one of my only recipes I came up with without really adapting from another one!

Back into Baking! Buckwheat. And another Race!

I luckily got to do plenty of baking in the past few days, the cooking that started my passion so many years ago! It really is therapeutic. and fun to mess with different combinations and creations. like chemistry but 100x better. and tastier. I also raced!

I will master the buckwheat bake. I made 3 so far, one on Sunday morning and two on Sunday night to eat today and yesterday at school.  They are truly awesome, so many customizable themes and so many convenient options to your liking.

Buckwheat Bake 3.0

I am using egg whites for these on the go buckwheat bakes instead of chia eggs because I need to up the protein content as I mostly sit at school. This one was Mixed Berry with some Stevia to sweeten and the Pumpkin option instead of Banana. Plenty of crunchy Pumpkin seeds for even more protein and healthy fat (the most protein packed seed)! 

• Buckwheat Bake Recipe
• 5 Drops Stevia
• 1/2c Blueberries/Raspberries + additional fresh Raspberries

I like the pumpkin instead of mashed banana because the flavor is subtle and contributes less sugar/carbs (good for school, not for pre-ride).  The berries and stevia made it totally sweet enough to be yummy topping free!

The Inside: Delicious Tart Cooked Berries!

Besides the normals, this is worth including to mention the grain combo. Just enough protein for a not hungry-Max from lots of greens, quinoa, and tahini.

Clean and Tasty

  I mixed a 1:1 ratio of Quinoa and Wheat Berries in my rice cooker and it made a fluffy, nutty, almost corny mix! Way better and more nutrient dense than either one on their own. Also settling into a dialed standard Tahini Sauce mix!

• Grilled B-Sprouts (Mustard Seed, Olive Oil, S & P)
• Steamed Broccoli
• 1/3c Quinoa, 1/3c Farro, 2c water
• 1/2 Baked Sweet Potato
• Hummus and My Tahini Sauce (Tahini, Ginger Juice, Lemon, Cider Vinegar)

My second try involved a cocoa/carob-banana theme!

 Buckwheat Bake On the Go 2.0 

  The banana option and included fresh raspberries, which brought an occasional touch of tart! Raspberries get so much more tasty when cooked. The bake had tons of chocolate/carob/banana flavors working together and the carob chips made delicious melted morsels scattered throughout. One healthy chocolate muffin wanna-be for sure! This was the perfect amount of food to hold me over until lunch! (8am to 12pm)

• This Buckwheat Buckwheat Bake Recipe
• 1t unsweetened Cocoa Powder (didn't have carob)
• Egg White instead of Flax Egg
• 2t Carob Chips
• 2T chopped Almonds/Pumpkin Seeds instead of Walnuts
• Some Raspberries

Sweet enough from the Carob Chips/Berries to not need any topping. 

My first was a tasty nutty blueberry muffin! Not as protein heavy and definitely more sugar but that is perfect for pre-ride.

Basic Blueberry Buckwheat Bake 1.0

For attempt #1 I used coconut milk instead of almond milk, the chia seed egg option, and blueberry as the central focus. It was a bit mushy so I think almond milk works better.  I topped with my favorite blueberry jam and some agave nectar because it wasn't sweet enough, so for the future bakes (like above) won't have toppings on the go I will bake in additional goodies/sweetness. Who doesn't love biting into some tender cooked blueberries that explode with sweetness and flavor?

• This Blueberry Buckwheat Bake
• Chia Egg Option
• 2T Almonds/Pumpkin Seeds/Sunflower Seeds (not walnuts)
• Coconut Milk

Eating bread gluten and wheat free! When I saw this recipe and recently invested in buckwheat I had to give it a go.

Tasty With Toppings

 Before Topping

 I haven't been eating any bread for a while since i've been enjoying a wheat/gluten free spell, and this REALLY hit the spot. It tastes almost liqorice-y from the delicious black pepper combo and is moist, nutty, and not crumbly. I followed the recipe except with amaranth flour instead of millet flour. I had the same meal for lunch at school except with Wasabi Dijon Mustard and Hummus and it was just as good.

• 1 Serving of Buckwheat Millet Amaranth Bread
• 1/2 Block of Tempeh in the Toaster
• Gai Lan Broccoli steamed with Sesame/Sesame Oil
• Cucumber, Tomato, Green Onion, Avocado
• Lemon/Tahini, Hummus, Nutritional Yeast, S & P

Nutritional yeast combined with Hummus or Tahini and Avo is officially awesome as an almost salty-cheezy sauce and I love it. 

 Post Race Delight

Enjoyed some Futomaki Sushi leftovers (Sushi Ran) as a treat when I got home from the race. Accompanied by some leftover vegetables, brown rice, and tahini. Totally splurging...

 Recovery Muscle Brownie Treat

Lenny and Larry treats don't let me down after a super hard effort! 20g of Protein for the win.

 Pre Race O'Oats

Same pre-race overnight oats, added vanilla, Bing Cherries, Raspberries, Cocoa Powder, and more Almonds instead of Almond Butter.

Pre Race Dinner Out?

I went to Lydia's Kitchen for pre-race dinner, and got this French-Mex Buckwheat Crepe Wrap and House Salad. A moist soft buckwheat crepe around avocado, black beans, salsa, greens all topped with a cashew sunflower seed chile sauce! The first time Mexican food will taste light.  It wasn't filling enough so I ate some more at home, and the race was low key and mainly for training so I didn't make a special dinner. I went super fast feeling great so it definitely still worked! It's comforting to know that a variety of things won't fail me.