Mornin'! I didn't get around to posting anything yesterday...my words just wouldn't come. Allergy season has invaded for both Hubs and me, so there has been much sneezing and such around the towncasa. Yesterday was particularly an un-fun day for me. We didn't even get to the gym...but we did do the same WOD in the little Crossfit box we created in our garage.
How cool is this? We've been adding to it since April have almost everything we need for working out when we can't make it to our real box, Seminole Crossfit. (And nope, we will never be able to park a car in there...what with the
kayak, weights, bikes and power tools.)
Well, that's my excuse for not writing yesterday. Feeling much better today, I actually made something totally different for our breakfast this morning. Normally we have bacon and eggs; sometimes we have eggs and bacon (grin). There's actually a lot of versatility in that formula because we most always add leftover veggies and or meat from the night before or at least some salsa and avocado to the eggs. I love that neither Hubs nor I have any sensitivities to eggs although I know, from reading somewhere in Robb Wolf's stuff, that you can develop them over time. With that in mind, I think that I need to come up with some other breakfast ideas...just in case.
I ran across a recipe one day last week for this nutty kind of cereal thing and emailed the ingredients to my phone. Of course, I thought I would remember the directions and omitted that part. Guess what? I couldn't remember exactly what to do and couldn't find the entire recipe again when I looked online. So I had to wing it. Hubs is not the least bit surprised and has made me swear to learn to use something called Evernote this week. H-m-m-m. It promises to make one more organized and efficient. Well, we'll see about that.
I have no idea if this is the right way to prepare the cereal, but it turned out really well. I added some butter, vanilla and salt to the original list of ingredients. Oh, and we didn't have any ground ginger, so I left that out. And it called for dashes of the spices...Nah. I used whole teaspoons, except for the nutmeg. (And yeah, there are two eggs in there...but ya gotta start somewhere and knowing me, I will prolly experiment with leaving them out later.)
Paleo Breakfast Cereal
6 tablespoons almonds
6 tablespoons pecans
6 tablespoon flax seeds
6 tablespoons unsweetened coconut flakes
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 teaspoon vanilla extract
nutmeg...4 grinds on my grinder which is maybe half a teaspoon
Buzz this up in a food processor for a minute or so. Don't go too long or it will get creamy. Leave it for a bit.
Then to a sauce pan add:
2 eggs, beaten
1/4-1/2 cup of full fat coconut milk
4 tablespoons of almond or cashew butter
2 tablespoons butter from grassfed cows
Stir together over low-ish heat until the butter has melted and there's a little simmer action going on in the pot. Then add the nut mixture and blend it all together. It will be thick, so add some more coconut milk and butter, if you like.
Spoon this up into bowls and top with sliced strawberries and a few blueberries. I poured some more coconut milk over the top. It was just sweet enough without adding anything else. It was also more than we could eat, so I saved the rest for maybe something like a little crust in the bottom of a ramekin thing. I'll have to let you know what becomes of the leftovers.
Oh, and we had the cereal with a side of bacon. There must always be bacon.
Take good care, k.