The LEAPing Life

First grilled dinner of the season!

Egg free, dairy free pancakes!
Since I’m supposed to rotate my food & I had eggs yesterday, but wanted pancakes I thought I’d give egg free pancakes a try.
So easy!
I did not measure, so every thing is approximate.
Make a slurry with very hot water & ground flax seed. About a 1/4 c. water & 2 TBS ground flax seed. Mix and let sit for 2 min.
Add 1/4 - 1/2 c. Coconut milk and then add oat flour (or flour of your choice) until a little runnier than a normal consistency for pancake batter, it will continue to thicken.
Add a tsp of baking powder & pinch of salt.
That’s it!

This Saturday’s Pancakes
The rest of my almond flour, guesstimate: less than 1/4 
My last egg
2 Tbs. ground flax seed
Some water
Some Buckwheat flour
1 tsp. baking powder
A tiny splash of almond extract
A few sprinkles of cinnamon

Served slathered in peanut butter and maple syrup. Enjoyed on my deck with a view of the Olympic mountains on the sunniest day of the year so far in Seattle. Life is good.

Sardines & Quinoa with truffle salt & parsley.

Breakfast. Cuppa beef bone broth and a bowl of sheep yogurt with cinnamon, plum jam, & banana.

Garlic Shrimp & Mango with Shirataki noodles.
Whole Goods had Champagne Mangos on sale. I could have eaten the mango for dessert but I was feeling adventurous.
I sautéed the shrimp with garlic & then I tossed in the noodles with some Tamari & toasted sesame oil. Cooked for another minute or two just to warm up the noodles. I dished it out & then mixed in the mango. I would’ve added a teensy bit green onion if I had some, but it’s just fine this way.

Fluffy buckwheat pancakes! Mmm!

Maple Glazed Pecans with Himalaya pink salt.

Didn’t think I was hungry until I pulled these out if the oven. If you like those Sahale snacks, just add your mix-ins at the end of cooking (like dried fruit) & maybe some spices & voilà! awesome trail mix at a fraction of the cost (esp. if you buy your ingredients at Costco like I did).
Put pecans in bowl, pour on some real maple syrup, add salt, mix until the nuts are coated. Spread onto baking sheet & bake at 375 for 10 - 12 min (or you can do it in a skillet on the stovetop in about 3 min if you have a smaller quantity just stir frequently so it doesn’t burn). Spread onto parchment & cool completely (or just mostly like I did before scarfing down a couple handfuls). Nom-nom.

Millet “risotto” with tuna.

Long day at work with no energy to swing by the local co-op before coming home. So, pantry items it to the rescue.
I made the millet like risotto, adding the water at intervals until it was absorbed, then adding more water. After it looked creamy, I just added a can of wild albacore tuna with some minced garlic, parsley, dill & black truffle salt. And voilà, dinner is served.
For something fancier & a little richer, I would use stock for some of the liquid & maybe add a little cheese.

Breakfast Sandwich. Buckwheat drop biscuits with Beecher’s Flaship Cheddar (oh how I’ve missed this cheese) and chicken sausage.

Now, I confess that I did not measure, so the recipe below is approximate.

Buckwheat Drop Biscuits
2 eggs, beat well
1/8 c. Peanut oil
1 c. Buckwheat flour
2 tsp Parsley
1 1/2 tsp baking powder
2 tsp kosher salt or sea salt
Water

Scoop thick batter onto baking sheet. Bake at 350 for 12 - 15 min.