This gluten free, grain free cherry clafoutis is as easy as pancake batter to whip up, and bakes into a fluffy cake that’s as wonderful for breakfast as dessert.
The key to sticking with the Whole30 throughout a busy work week is planning and preparation. This weekend I’m planning to make big batches of a few different meals so I can bring leftovers to school for lunch, and even eat leftovers some nights for dinner if I’m too tired to cook. However, even though I occasionally enjoy a good dinner for breakfast, most mornings I want something a little more traditional.
So, today I’m sharing my plan for prepping a week of paleo breakfasts. These ideas are perfect if you’re doing a Whole30, but are also just great if you have a goal to start each day with a healthy breakfast. Most of these ideas do require you to get up and cook, but it should only take about 10 minutes, and for a nutritious & tasty breakfast, it’s worth it.
Me and pumpkin–it’s not over! Whenever I have leftover pumpkin in the fridge, I can’t stop myself from adding it to almost all things. This past weekend, I went to see my little sister, who’s 15, cheer at her high school’s last home game of the regular season. The game fell on my dad’s birthday, so I wanted to bring a little something sweet for the post-game celebration. Unfortunately, in addition to her dairy and soy allergies, my sister is also currently avoiding nuts, citrus, and chocolate as part of an anti-migraine diet. And, of course, I wanted whatever I made to be gluten-free.
Well, what was left that COULD go in these treats? Pretty much just pumpkin (and a few coconut products). I ended up making gluten-free, dairy-free, soy-free, and nut-free pumpkin cupcakes, and while I didn’t think they were good enough to share with all of you, my sister really liked them.
The cupcakes only used a cup or so of pumpkin, so I was left with some extra, which was burning a hole in my pocket/fridge… Can that expression apply to food you really want to use up? Or is it only for money you’re dying to spend?
This morning when I woke up, I wanted to do something a little different with my eggs. When I saw the vegetables we had in the fridge (asparagus and Brussels sprouts), I started to wonder why some vegetables are a common find at breakfast time, while some are not. Mushrooms, peppers, and onions are often seen as omelette fillings, but Brussels sprouts not so much.