Category Archives: On Eating Around

A quick list of food related Commentary, Rants & Raves

Top 3 Seafood Restaurants in Alabama

by

Alabama has the highest number of inland waterways among the 50 U.S. states as well as a few beaches. You can find great seafood in this state, although it’s not commonly thought of as a place for seafood. Three of the top seafood restaurants in Alabama are Sunset Pointe, Big Fish, and Shrimp Basket Gulf Shores. These restaurants have high customer ratings and serve excellent seafood. Whether you’re a couple, a single traveler, or a family, you can enjoy eating at one of these seafood restaurants.

Sunset Pointe – Fairhope, AL

Sunset Pointe, a famous seafood restaurant owned by Pete Blohme, features outdoor waterfront dining and a warm, inviting atmosphere. Blohme has been on numerous food shows, such as Sweet Home Alabama, Diners, Drive-Ins and Dives, and Guy’s Big Bite. Sunset Pointe has high customer ratings for the quality of its food, good customer service, and stunning views of the marina. Popular items on the menu include crab meatballs, BBQ shrimp, lettuce wraps, snapper throats, and bouillabaisse. If you eat at the restaurant during sunset, you’ll have a beautiful view of the water. Sunset Pointe also has a full bar, a television, vegan options, highchairs, and available takeout.

Big Fish – Orange Beach, Alabama

Big Fish is just one of many restaurants in Orange Beach but is probably the most elegant you’ll find around. It has sophisticated decor, an open kitchen, a full bar, and award-winning service. There’s an outdoor seating area too. Big Fish serves fresh seafood and premium steaks. Pasta and sandwiches are additional options on the menu. Big Fish has excellent sushi, crab cakes, red snapper, and halibut. Jasmine rice is served with some of the dishes, such as the Holy Shrimp, Big Fish Style – Sautéed Fish, and Big Stir Fry.

Shrimp Basket Gulf Shores – Gulf Shores, Alabama

Shrimp Basket Gulf Shores has an oyster bar, fried seafood dishes, and other delicious seafood options. Portion sizes are large, and the restaurant is known for good customer service. It sometimes runs specials like all-you-can-eat steamed shrimp and all-you-can-eat fried fish. Shrimp Basket Gulf Shores has conveniently located two blocks from the beach if you want to spend the day there. It’s also a family-friendly restaurant. Shrimp Basket Gulf Shores has a welcoming atmosphere and casual decor.
Sunset Pointe, Big Fish, and Shrimp Basket Gulf Shores are the top seafood restaurants in Alabama. They’re three restaurants you’ll want to try if you love seafood. These restaurants have many positive customer ratings and a pleasant atmosphere for dining. The food is of excellent quality as well.

Here are a couple more travel related articles we think you’ll enjoy!

 

 

 

Xmas Recipes 2019

by

Here they are

I figured it was easier to post the links in one place for folks than trying to constantly add links to the recipes on Facebook. Since many of you asked about the recipes for the South African Chocolate Pepper Cookies and the Polenta Parmesan Cookies I mentioned on an earlier this week, I will start with them.

Black Pepper Chocolate Cookies

This recipe is pretty easy and I recommend you read the instructions a few times first. The Author also suggests starting with the minimum amount of black pepper and then ramp up. I think when I make a new batch I will increase the black pepper up a 1/2 tablespoon. I think you might also be able to swap out the pepper for other types you might have handy as well.

The recipe link is from the website Food52 and was reposted according to the author notes: Text and recipe from Where Flavor Where Flavor Was Born by Andreas Viestad Born by Andreas Viestad (Chronicle, 2007).

Polenta Parmesan Cookies

This recipe was in the December 2018 issue of Food Network Magazine on page 84. The recipe itself is pretty basic and already I am thinking adaptions. Such as making them a bit thicker and turning them into “thumb” print cookies and topping with pepper jelly or a tomato bacon relish. To the taste, they read both sweet and savory so I imagine I could also top with Lemon Rind Jelly.  Just a note on this one – it does need to time to chill. I made mine the night before and sliced and cooked them the next day.

The recipe link is Polenta-Polenta-Parmesan Cookies on Food Network Magazine

 

How To Eat Healthy Anywhere

by

You have worked so hard on sticking to a strict eating plan such as the paleo diet. However, it can prove challenging when you need to leave your house, especially when it is time to go to work. At the office, it can be even more tempting when your co-workers bring in special food to share that may not be on your meal plan. Here are some helpful tips for managing these temptations while staying on track with your progress.

Pack Your Meals The Night Before

It is more than likely that you will not have enough time to pack your approved meal when getting ready for work. Therefore, make sure you have all of your meals, snacks, and drinks packed the night before so that you can grab it as you run out the door. You are more likely to stick with your eating plan if you have your food on hand to eat at lunchtime.

 

Have The Right Essentials

Back in April, we posted about some ways to eat better specifically when on the road and I mentioned that the right food containers make all the difference. My love of the Lock and Lock line always makes for some great handy food options. But other essentials make sense. A new favorite is the Yeti brand Rambler. This 18-ounce container is a perfect fit for most briefcases and bags, keep temperatures perfect and with the extra accessories, like the Rambler Chug Cap you can both the option of an open mouth container and the removable smaller cover. Great for beverages, soups, stews etc.

 

Politely Refuse

If someone passes you a slice of cake at an office birthday celebration, you can help pass it along onto another willing candidate. Make sure to practice an answer such as, “Thank you, but I’m all set,” ahead of time so that you are not caught off guard. There is no need to mention your eating plan at this time. You can also give an extra congratulations to the special person that is being celebrated. Sometimes it also means the “fake out”, grab a small plate fork, a napkin and put some food on it.. then as you work your way around the party, you can dispose of it. But in peoples eyes, you will have “had something” and allows you to maneuver out of those more pushy folks.

Stack Emergency Snacks

Portion out some small amounts of your favorite meal plan food that are shelf stable that you can keep at your desk or car. These can be eaten when you are stuck late at the office and get hungry. The last thing that you do not want to do is raid the vending machine out of convenience. Wherever you store these treats, whether in a drawer or in your car, make sure that they are in a sealed container. The last thing that you want to do is to attract ants, bugs, or mice to your workspace. I do this a lot, it may mean spending a few dollars more on some prepackaged snacks – but they keep longer that way.

Keep Motivating Pictures At Your Workspace

Have a tangible reward in mind when you reach your goal weight. If you plan on going somewhere special, you can print out a picture and stick it in a spot on your desk where you can see it frequently. You have worked this hard to stay committed, and this is one assignment that you can see through to the end.

Sources:

  • Bon Appetit | 100 Lunch Ideas on What to Pack for Work
  • Kyani | Eating Healthy While Working
  • Zen Habits | 17 Strategies to Stick to Your Diet and Get Fit

Office Picnic Saturday

by

Office Picnic Challange – because I love coming home to an “oh by the way”

Dino has it rough

Picnic panic defense! With us, both being on vacation for two weeks and then Paul had to work in Baltimore right after it’s been a busy catch up with on my end. Paul then reminded me that it as his annual office picnic on Saturday too. So I managed to get into the kitchen and make some of my favorites to being with.  Of course, Dino was hoping I would spend more time with him after his two weeks at Hightail Hotel, than my being in the kitchen while Paul was away – but he got plenty of snuggle time later.

First – the cookie!

Perfect for a picnic as it is for dinner is one of the favorites of his office is the variation to the Black Pepper Biscotti Ifrom Valerie Bertinelli. I have made this a bunch of times and its become a perfect goto not to mention is a great based to change it up from. In today’s version, I made one with chopped walnuts and almonds (because that’s what I have handy). I also used a bit of lemon extract in place of the peel that is mentioned in the previous post since I didn’t have any handy. But go easy on lemon extract, a little goes a long way. The second version is essentially the same but without nuts or almond extract. For this one, I amped up the vanilla, added some powdered ginger and a bit of homemade ginger syrup (see the recipe below). The third version was a Spicey Chocolate Biscotti with dried cherries. This was a made up recipe, so is in draft form but I liked the version enough to bring. I think next time it needs more cayenne (most likely 3/4 tablespoon in total).  Once it gets done I will repost the final version recipe.

Second – the fruit salad

This was an easy one Summer + Picnic+ Fruit Salad. I have been making this cool watermelon chili, but on a recent episode of Sara Moulton I saw this new version that uses Watermelon, Cantaloupe, Feta Cheese, and Procuitto. I have made it now for several potlucks and news this one would be perfect. She adds paprika which gives it this sweet smokey flavor for a different twist. Sara’s version of Two-Melon, Proscuitto and Feta Salad is really good as is. Try it first then change it up for your needs. At times I have swapped in smoked ham slices and or pepperoni in place of the prosciutto. I change up the nuts from time to time.

For this weekend version, I kept it pretty much the same but swapped out 2 tablespoons of olive oil with 2 tablespoons of a local Habanero infused olive oil. You will notice that this shot has a lot of extra marinades. That is on purpose. I like to much that I save it and use it as a salad dressing base or as we did on vacation when I made it. Just add more melons.

As an extra – cold marinated cucumbers and carrots

This is one from my childhood I revamped. its quick and easy to make – tastes better the longer you let it chill. But equally as good with a 30-minute marinade. Unlike the Pickled Carrots and Jalapeños I did before, these require no heating. Just chop, pour, season and chill. This one I eyeball for measurements – eventually, I will try to measure it out. Slice up some 2-3 English cucumbers on an angle, toss in come carrot slices (or buy them already fancy sliced), add 1/2 cup of white vinegar, juice of 1/2 lemon, salt, pepper, red pepper flakes, add chopped parsley or cilantro, 1/2 cup of sugar and 7 or 8 ice cubes (1/2 of chilled iced water works too if you are short on time). Mix well and leave in the refrigerator 30 min to overnight. Taste to flavors. You want a tart, sweet, herbed crunch. Most fresh herbs work. As does add sliced raw peppers (hot or sweet), radishes, even celery.

 

Ginger Syrup 

Ingredients
  • Several large pieces of ginger, peeled and rinsed and sliced, approximately 4-6 inched or about a cup sliced.
  • 2/3 cup water
  • 1/3 cup granulated sugar
Directions

In a saucepan – cook the ginger, water, and sugar first to a boil then reduce heat and simmer for 10-12 minutes. Remove from the heat to cool 5-10 min. Once cool, strain out the cooked ginger into a clear glass jar. add a few uncooked peeled pieces of ginger and refrigerate.

Note: If you want some extra zing, add cinnamon sticks or rosemary to the simmer and strain out.

From Writing to Reading to Cooking to Hiking…

by

And the weekend begins…

While it wasn’t intended to be this weekend ended up a full one. With several creative writing activities in the process, including new edits to the TedXProvincetown script due next week, a big meeting on Tuesday to prep for. I also have our monthly book club and trying to get some time to get Paul out and about while the weather was nice.

What to do on a day off?

Part of the reason I like book club is the research behind the books. So for me, a “Food Lab” is an essential part of the reading.  This month’s read was the prompt for a few vintage themed recipes to go with the book “As Meat Loves Salt”.

As a “just in case,” I also figured I would do my take on a parfait with Honey Citrus Ricotta & Marscapone cheeses layered with simmered honey citrus blueberry and strawberries. These would be perfect or as toppings for either of the other two dishes in case the dishes failed or were too dry (and I happened to have the fruit handy), so they were the first to get made so they could set up overnight.

 

In keeping with the Great Britian/16th-century theme,  I found a great cookbook well while at the bookstore over at Fort Mason that had 16th and 17th-century English recipes reinterpreted.

One of several that caught my eye included a Sour Cream Spice cake.  Originally intended for raisins,  I did switch them out for dried cherries but it was the only “change” I made. I found a typo in the recipe that confused cardamon and cinnamon, so I opted with cinnamon.

The Review:

Folks liked it. Super dense and moist, with a subtle spice taste. The batter is thick and must be over the size bundt pan I have so as with some older recipes I already do with. Next time I would only use 2/3 of the batter. It was too full and would have meant a much longer bake and be super dry. As it was this still was a little moister towards the inner ring. On Sunday, I toasted it for breakfast and really liked how that tasted with some salted butter on it.

 

The other dish was an Apple Noodle Pudding aa s backup if the cake was dry or didn’t come out. This version of a “pudding” uses egg noodles, apples, and dried cherries as its base with butter and sugar and flour. Once cooled, all it needed was a sprinkle of powdered sugar.

The Review:

Well, let’s just say – the bowl came back not only empty but CLEAN! I definitely will make this again and experiment with different flavors combinations. I am thinking rosemary and pear next time.

As luck would have it all of them came out quite good but ya gotta love those “Plan B’s” .

Sunday was a casual day with me in my head drafting, so Paul and I took Dino up to walk around Buena Vista Park.

Once we hadn’t done in way too many years before heading home for some downtime and before I grilled up some dinner and was back at it.

 

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

SaveSave

Book Club Goes South Of The Border; So Did My Cooking This Week

by

After a rough week – I needed to “stress cook” with Mexican themed dishes

To balance the very healthy dinner the other might, and inspired by the book that we’ve been reading for Book Club this weekend; The Uncomfortable Dead, with its Mexican theme,  I decided to look into some older recipes and given I needed the distractions – went out to try these Mexican themed recipes.

Mexican Wedding cake/cookies

First I tried my hand at a batch of Mexican Wedding cake/cookies (aka Russian Teacakes or Snowballs); it would seem that most cultures have a version of this butter, sugar, flour & nut recipe and everyone has an opinion on what makes them authentic and the “best”. So while mine didn’t come out the way I planned with a cute little crescent or ball shape, and they looked more like “pillows” than I intended they still ended up tasty.  I think I went short on the amount of flour I was supposed to add so they spread during the bake – but from the feedback, I got – lots of folks said to keep it that way. This cookie has always been a favorite one of mine, that one of my Aunts would often make, but I tended not to eat them when out in public, because some versions (especially the Italian one) have hazelnuts. Which is one of the few foods I am strongly allergic too. But in the spirit of Book Club, I thought, “let’s go ahead and I’ll make them” and to make them my own, I did a rough toast and grind of not one nut, but three;  toasted pistachios, almonds, and pecans! Now the recipe is super old school, including the mixing, is all by hand, and I mean “hand” no mixers or spoons. So you can imagine the mess at one point.

Pickled Carrots and Jalapeños

Back in the day, when I first moved to San Francisco, I came across a tucked away Taqueria in the Mission that the owner used to make buckets of pickled carrots and jalapeños. They weren’t something I had tried before moving here. So while she is now long past, I always try to look for that perfect heat and crunch. So “hot off the presses” from the fermentation class I took in April, I decided to also whip up some of my own pickled carrots & jalapeños for Book Club.

 

Cherry tomato and Red Wine Jam

The primary dish I had planned to bring to Book Club I started the prep on Friday night so that a certain someone could sleep in and not hear me banging around the kitchen. This dish is actually one from Pati Jinich’s Cherry tomato and Red Wine jam on goat cheese covered toast. She is the lively and creative host of Pati’s Mexican Table which I have been tuning into more and more

When I first read this recipe, I had an “hmm so it’s like a warm Mexican style bruschetta” moment, but like the cookie, most cultures have some kind of combination of tomatoes, cheese, and bread as a starter. Still, the recipe looked good, and I thought I’d give it a try. I have to say I’m glad I did. It was a super easy recipe to make, the outcome was very very tasty.

Note to self: It holds up well so would be perfect for entertaining (think the annual holiday open house) by doing parts of the prep the day before, the do the simmer in the morning and spoon it out just before serving.

The only thing I felt I needed to do differently from the recipe, was adding a little squirt of lime into the tomatoes before spooning out. I think next time I could use a little extra zing with some diced jalapeño too. But overall a definite win.

Also managed a few treats for the guys!

If you follow this blog you know that over the holiday I did some fun bookmarks and “Keepers” from old jewleryWell I figured it would be fun to create some old school bookmarks to surprise the Book Club with as a companion theme to the book “The Uncomfortable Dead“.

SaveSave

Eating on the Go: How to Find Healthy Options on the Road

by

Eating well can be challenging on its own but eating well while on the go presents its own unique set of challenges. Luckily there are easy ways to reduce the likelihood of living on convenience store burritos and slurpees while on the road. Check out these tips to keep your eating habits healthy and your journey enjoyable.

Plan Ahead

The most effective way to maintain a healthy diet or even just access to foods while traveling is to plan ahead. Sturdy fruits like apples, bananas, and oranges travel well without any prep work or refrigeration. Vegetables like snap peas and baby carrots also hold up well when packaged in zip-top bags. Other fruits, like grapes, cantaloupe, or pineapple, and vegetables like carrots, celery, or jicama can be prepared at home and carried in small containers within a soft-sided cooler or ice chest (just make sure to refreeze the ice packs in your hotel room each night). Include items like beef jerky, tuna pouches, string cheese, Greek yogurt, fruit leather, and a refillable water bottle to ensure you have a healthy snack or mini meal close by whenever hunger hits. For years I have been a huge fan of the Lock & Lock brand of food storage products. I think I have mentioned them several times including when they come back full, rare but always a nice treat or during my party prep posts.

In fact – I think its the primary food storage product I have used for the last 15 years. With a silicone seal, locking clips and shapes that fit nicely into my bags and got me back and forther to Atlanta and Washington DC during my recent commute effort. They are my go-to “travel buddy”.  While many of them came from QVC back in the day, they are now available on Amazon. These are a few of my favorite sizes; the Lock & Lock Plastic Food Storage Airtight Container Set (2300ml/78oz+1000ml/34oz+(180ml/6oz×2) is a good starter. I use whatever I don’t need for craft supplies. But at less than $20 they are a good all around set. Another good by is the  Lock & Lock Water Tight Food Containers, 14-Piece Set it is a few dollars more at $29 but fills in the packable sizes. You can still find them on QVC (no affliliate links – just a good resource) and they often offer larger custom sets, such as the Lock & Lock 18-piece Storage Set. Oh and Lock & Lock often has a wide assortment of colors and sales  – so they are the ones I will but for doggie-bags, this way I dont have to worry about getting them back.

By the way, they just aren’t for people food – Even Dino got some of the Storage Bins Food Storage Container with Flip-top that fits the medium bag of his food.

Dont forget that great recipe for the protein oakcake recipe I posted – those are perfect for travel plain or with jam and peanut butter on them. Freeze them the night before and by the time you are ready to eat them they will be thawed.

Vending Machines

Look past the candy bars and toaster pastries and you will find an assortment of healthy (or at least healthier) food options waiting in the nearest vending machine. Most vending machines offer such nutritious snacks as nuts, raisins, trail mix, beef jerky, and sugar free gum. You can also find healthy versions of normally unhealthy treats, like dark chocolate or whole grain chips and crackers. While the packaged cookies found in vending machine are full of fat, sugar, and preservatives, Fig Newton cookies can tame a sweet tooth while providing a dose of real fruit, whole grains, and fiber. Some vending machines even offer bags of microwave popcorn that can be prepared in your hotel microwave. Many places are reaching out and trying to offer a wider range of vending machine options. While in Las Vegas recently, I even saw one machine that was chilled and had fresh fruit.

Grocery Stores

Instead of relying on restaurants and convenience stores for meals, seek out the nearest grocery store to find healthy food that is much cheaper than most restaurant fare. Many large grocers have a well-stocked salad bar where you can fill up on fresh fruits and veggies. Some even offer hot soup made fresh every day. Individual servings of meats, cheeses, yogurt, boiled eggs, or fruit cups are also available. Food from the grocery store is much cheaper than restaurant food, so do not overlook this option. When I was traveling  I always checked to see where the closest Trader Joes was. While Whole Foods was a great option (but expensive) as well as the traditional grocery stores, I like Trader Joes sizes, and they often have ready to go sized meals perfect for the plane.

Eating healthy on the go requires a little forethought and preparation but can also save you both time and money. A little advance planning and finding healthy options at the vending machine and local grocery store can make your next trip a success.

SaveSave

Turmeric & Ginger Rice Porridge in the Slow-cooker

by

In the past, I had posted about making a slow-cooker version of rice porridge or a rough version of congee. So when a pal who also happens to be vegetarian mentioned he was sick I played around with a version that he might like. After making a few times, and with my housemate writing things down as I “added this and that”  I came up with this version of the recipe below. But this is mostly a recipe to taste. So start with conservative amounts and then you can add more halfway through to meet your pallet needs. the soup is done pretty much when it is thick and rich.

Ingredients

  • 1 cup of Arborio Rice (you can use other kinds of rice, this is one I like as I often have it on hand for other dishes)
  • 6 cups of hot water (from the tap is fine) or you can use vegetable or chicken stock for more flavor.
  • 3-inch piece of ginger peeled,  or (ground ginger about 2 teaspoons)
  • 1-2 Bay leaves (fresh or dried)
  • 1 2-inch strip of lemon peel ( or a 1/2 teaspoon of lemon zest)
  • 1/2 teaspoon (or up to as much as 2 teaspoons to taste)of Zaatar ( you can also use any other dried herbs such as Herbs De Province or even Oregano)
  • 1 teaspoon of onion flakes (you can use 1/2 cup of diced onions if you want more texture as well)
  • 1/8 teaspoon of garlic powder
  • Stat with a 1/2 teaspoon and then add to your taste to a total of 1 teaspoon of fresh ground black pepper (you can also use white pepper) but I like the flecks of black in the finished product
  • 1 4-5 inch sprig of Rosemary
  • 1/8 (or up to as much as 1/2 to  taste) of Ground Aleppo pepper
  • 3 heaping teaspoons of Tumeric
  • 1/4 teaspoon ok kosher salt (or more to taste)
  • 1 tablespoon of dried parsley (fresh is fine as well but add towards the end)
  • 1/4 teaspoon of Cayenne pepper
  • 2 Tablespoons of Agave syrup
  • 3 Tablespoons of Apple Cider Vinegar
  • 1/4 – 1/2 juice of one lemon

Optional – slow cooker liner bags. I started to sue these for some of the dishes I make that could get sticky. This is one of them that it works great with but totally optional.

Instructions

  • To your slow-cooker add rice and water. Turn on high.
    • Add the following now:
      • Bay leaves, garlic powder, onion flakes, lemon peel, 1/8 portion of the black pepper and the rosemary.
    • Cover and leave it alone for 4 hours. You can stir occasionally after the first hour.
  • After 2 hours
    • add the Aleppo pepper, Tumeric, Zatar, salt, dried parsley, Cayenne pepper, Agave, Apple Cider vinegar and lemon juice
    • Stir well and taste remembering you will taste it again in a few hours once the base flavors have melded some.
  • After another hour, stir and taste.
    • Make adjustments to any of the flavors. You may also want to add additional water (up to 2 cups) if you feel it is too thick for your taste)
  • After a total of 4 hours
    • Remove the bay leaves, rosemary, ginger root and lemon peel.
  • Serve warm.

Total cook time is 4 -4.5 hours

A few additions – you can through in some butter or stir in some coconut oil (about a heaping teaspoon) at the end to add some smoothness.

 

 

SaveSaveSaveSave

SaveSave

SaveSave

SaveSave

Oatcakes with a Protein Punch

by

Who would have thought adding protein to my snakes would be so good.

So life has had me in full out overload mode for a few weeks so I have been a little behind in my posting. Today I am hoping to catch up with a few over the week.

One of the fun finds I came across was a great recipe for a protein-based, oatmeal version of “pancakes” I wrote about them on my blog post on my Engage blog which had a theme that day about “How A Middle-Aged Workforce Can Keep Up With Millennial Coworkers“. I found this recipe in the  March Issue of  Men’s Health Magazine for Blueberry Oat Pancakes, the primary ingredient is plain oatmeal with added protein. While dense, when whipped up on a Sunday night, cooled and wrapped – they freeze well and I can grab them on my way out the door.

Cold or toasted, maybe with a bit of peanut butter on them, they are a lot better than skipping a meal or grabbing something on the road. I found a similar version here, but the March version as follows is updated more and better tasting.

Since then I have made it a few times and made some additional revisions:

I am sharing my adapted version of the March version below:

  • 3 cups old-fashioned oats (any will do I just happen to use this one)
  • 3 scoops of Vanilla whey protein powder (I use a few versions and mine tend to be lactose-free. I also found that those with “pea” base didn’t lend this a very good aftertaste. A little too “green for me”
  • 3/4 teaspoon baking powder
  • 1 pinch of salt
  • 3 bananas
  • 3 large eggs, plus 6 egg whites (I used the pre-made version from the store for this)
  • 3/4 teaspoon vanilla extract (I would use more at least a full teaspoon)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon of Nutmeg (optional)
  • 1/4 teaspoon of All Spice (optional)
  • 1 cup fresh or frozen blueberries
  • 1 teaspoon coconut oil or butter for brushing the cooking surface

To Make: 

  • Using the blender or a Ninja machine; blend together everything but the blueberries and the oil/butter. It will be “batter” like texture.
  • Using a non-stip skillet, brush with coconut oil or butter and ladle about a 1/3 of a cup of batter (this will make about 12 cakes).
  • Cook 2-3 minutes per side.
  • Cool (or eat), package in zip bags and freeze or put them in refrigerator

Note: this is a simple example of how to snack or eat on the go – it’s a flexible batter – so change it up! So while recipe says a serving is 3, I found 1 -2 to be perfect.

 

SaveSave