Category: recipe

1. Mix all ingredients, then whip it up fast to get some air bubbles into the mix.
2. These pancakes are tricky to flip without tearing. Here are the tricks to help you get perfectly-flipped pancakes:
3. Cook these pancakes at a slightly lower heat than you would for regular pancakes (like medium-low).
4. Make smaller pancakes. Pancakes should be no larger about 3 inches or 8 cm across.
5. These pancakes shear/tear easily if the spatula only holds
6. part of the pancake and you flip the pancake the normal way, with twist of the wrist. However, the pancakes will hold together well when pulling forces are applied.
7. So, the trick is to wiggle and slide the spatula as much as you can to get as much of +the spatula under the pancake before the flip. Then lift the pancake up as you pull the pancake back a bit (to slide the pancake back to make room for where it will land), and then tip the pancake over the edge opposite from where you are lifting. With this approach I find the pancake holds together even if I perform the flip slowly.

For the cookies

1. Preheat oven to 350º F.
2. Line two cookie sheets with parchment or silicone mat
3. Sift almond flour, salt, baking soda, granulated sweetener and pumpkin pie spice into a medium bowl.
4. Add coconut oil and mix in.
5. In a separate bowl, whisk together eggs, pumpkin puree, almond milk and vanilla extract.
6. Add wet ingredients to dry ingredients and mix until completely combined.
7. Drop by 1/4 cupfuls onto prepared sheets, leaving 2 inches between cookies. Five cookies will fit on each sheet.
8. Using fingers, form each cookie into a circle
9. Place cookies in preheated oven. Bake for 18 to 22 minutes. Cookies are done when the center springs back when touched.
10. When cookies are finished baking, remove them from oven and allow to cool one minute on the tray. Remove from tray and place on a cooling rack. Allow to cool completely before adding filling.

For the filling

1. In a medium bowl, beat cream cheese and butter until smooth and fluffy. Add sweetener and vanilla and blend in thoroughly.
2. In a separate bowl, whip cream until stiff peaks form.
3. Fold about 1/3 of the whipped cream into the cream cheese mixture to lighten.
4. Add remaining whipped cream to the mixture and fold in gently.

To assemble

1. Using a pastry bag, pipe filling on five of the pumpkin cookies. Top with the remaining five cookies. Store covered in the refrigerator until ready to eat.

1. Cut chicken into strips
2. Dip chicken into mayo/egg mixture
3. Dip coated chicken into pork rind crumbs, Parmesan, and spices (basil, oregano. thyme,...)
4. Fry in butter
5. Lay out chicken strips in casserole dish
6. Make a red sauce in the crock pot. Start with canned tomatoes and add spices, butter and cream to taste - but make sure to sneak in the fat.
7. Cover chicken in red sauce
8. Cover in shredded mozzarella
9. Add some spices on top
10. Bake for about 25 minutes at 350
11. Take out of the oven, eat it all up and love your life!

1. heat a large non-stick frying pan to medium-high. 

2. Sprinkle the cheddar cheese into a circle shape in the center of the pan. If holes in the circle appear, fill with a bit more cheese. Wait until the cheese gets bubbly and the underside is cooked enough to hold its shape. 
   

3. Flip, and cook long enough for the other side to solidify. 
   

4. Remove carefully, and then drape over a rolling pin or paper towel tube covered in wax paper while it cools. Thinner shells are crunchier. Enjoy!
   

1. Preheat the oven to 308 degrees.
2. Separate the eggs into the two bowls.

3. In the bowl containing egg yolks, add: Cream cheese, Psyllium Husks, Baking Soda, Optional: 1 banana

4. Mix the egg yolk bowl, starting on low speed (to break up the cream cheese), and then up to high speed until it's smooth and creamy.
5. Add salt and cream of tartar to the egg whites.
6. Mix the egg white bowl at high speed until the egg whites are incredibly fluffy.
7. Gently pour the creamy egg yolk mixture on top of the fluffy egg whites.
8. Using the spatula, gently fold the egg yolk mixture into the egg whites.
9. Place the parchment paper on the large cookie sheet, allowing it to spill over the edges.
10. Using the spatula, gently place the batter onto the parchment paper, creating nine heaping clumps of the mix.
11. Using the spatula, gently flatten each clump until each is flat - about two inches thick.
12. Bake for 33 minutes.
13. Remove from oven.
14. Butter one side of the oopsie bread and place in a hot iron. Butter the other side and close the iron. Be generous with the butter to keep the waffle from sticking to the iron.

15. Flip the iron over and briefly open to ensure the waffle is not sticking to the iron.  Cook until the butter is sizzling and the waffle just starts to turn golden brown.

16. Remove and serve (with more butter, cinnamon, and/or syrup).