New Favorite Thing!

Remember when you were little and everything you got seemed to be your "new favorite thing"?  Well, that's how I feel sometimes about all these great recipes I try.  Okay, some are not so great, but most of them are, so let's have some selective memory, m'kay?  My new favorite thing (this week!) is egg crepes with chia berry jam filling.  I took two really good recipes, tweaked one of them just a bit, and then combined them for one heavenly breakfast.  And you truly can make these in advance, grab a few in the morning, and eat them on the go if you have to.

Each recipe of crepes makes two servings.  The chia berry jam recipe will fill a double recipe of crepes.


Breakfast Crepes with Chia Berry Jam

Crepe Recipe - makes about 8 crepes
4 eggs
1/4 cup unsweetened vanilla almond milk
1 TBSP coconut flour
1 tsp vanilla
1/4 tsp almond extract

Chia Berry Jam Recipe - makes about 1/2 cup jam
1-1/2 cups frozen berries, thawed (I recommend small berries)
2 TBSP real maple syrup
2 tsp chia seeds
1/4 tsp vanilla


First make the jam, so it can cool while you are making the crepes.  Heat berries and maple syrup over medium heat, stirring constantly.  Once the berries start to get a little mushy and the liquid begins to release, add chia seeds.  Stir for a few minutes, then reduce heat and simmer on low for about 10 minutes, stirring occasionally.  Remove from heat and stir in vanilla.  Allow to cool completely.  Store leftovers in an airtight jar in the refrigerator.

Then make the crepes.
Mix ingredients together.  Allow it to rest while you heat a small non-stick saute pan.  Stir the batter again before using.  Pour a thin layer of batter into the heated saute pan and swirl to coat the pan.  Allow to cook for a few minutes.  When the edges start to curl, gently flip the crepe and cook the other side for about 15 seconds or so.  Allow to cool completely.

Spread about a teaspoon of chia berry jam onto crepe, but not to the edge.  Roll up like a burrito (fold in the sides.  Store leftovers in refrigerator.

The original crepe recipe can be found at http://mariamindbodyhealth.com/keto-crepes/.  I chose not to add sweetener since I was filling them with something sweet-ish.  That's my big tweak. :-)  I'm sure they would be fine made either way.

The original chia berry jam recipe can be found as part of this thumbprint cookie recipe.  http://www.savorylotus.com/grain-free-thumbprints-chia-berry-jam/  By the way, these cookies are the bomb too!!!

What are you eating today?  Whatever it is, Keep it Clean!

Clean Eating Breakfast Bars

I found this Grainless "Nutri-Grain" Bar recipe.  Since I am always on the lookout for something like this that I can grab and go, I thought I'd give it a shot.  As usual, I didn't have everything the recipe called for, so I subbed where I knew I could.  They turned out good!  I will admit that rolling them out and then putting another layer on top was the tricky part.  I ended up kind of piecing together the tops.  So they aren't beautiful but they are totally edible!  Below is my recipe, or you can use the one linked above.

BREAKFAST BARS

3/4 cup almond meal
1/2 cup coconut flour
2 TBSP flax meal
1/2 tsp cinnamon
1/4 cup coconut oil, softened
1/2 cup coconut sugar
2 eggs
1 tsp vanilla
1/2 tsp Hawaiian sea salt (or whatever sea salt you have)
No sugar added preserves  (try to get the cleanest you can).  Or just use fresh or frozen berries.


In a large bowl, mix almond meal, coconut flour, flax, and cinnamon.  In a separate bowl, cream oil, coconut sugar, eggs, vanilla, and salt.  Add wet ingredients to dry, and mix until well combined.  Cover and chill in the refrigerator for at least 30 minutes.

Preheat oven to 325 F.  Grease two pieces of parchment paper with coconut oil.  Place half the dough on a piece of parchment, then cover with the other greased parchment.  Using a rolling pin, roll into a rectangle about 1/4" or less thick.  (While thinner is a little harder when making these, it makes the finished product a little less dense.)  Cut the rolled piece into rectangles.  Place a little preserved down the center of each piece.  Roll out the other half the same way and make the tops.  I really just rolled it out and kind of pieced it together.  As I said, not pretty but still yummy.  Pinch the edges to seal seams.  Place on parchment paper on cookie sheet and bake about 14 minutes.  Move to cooling rack and allow to cool completely.  Make 8 - 12, depending on size.