I recently came across a new cookbook, Stack’d: The Gluten-Free Protein Pancake Cookbook. Sounds right up my alley, right? The creator, Jessica Kahn of Kitch&Table, is an absolute sweetheart and I was thrilled when she offered to give me recipes from this stunning book to try! Her cookbook is filled with unique recipes from savory to sweet; including Lemon Ricotta, Spiced Chip, Cheddar & Chive, Zucchini, and Strawberry Shortcake!
I was so intrigued by the recipes and stunning photographs, that I didn’t realize at first that I’d have to do some adapting to make the recipes grain-free and dairy-free. With some discussion with Jess, I adapted her crepe recipe a tiny bit and made a paleo-friendly version that was a huge hit, we had them two days in a row in my house!
All recipes are gluten-free
The batter is simple to prepare
You’ll most likely already have the ingredients in your kitchen!
As noted above, if you avoid grains & dairy, it’s no problem! Minor substitutions can be made to achieve the same delicious outcome
We had fun filling the crepes with different things, and for the ones in my house who eat dairy, greek yogurt mixed with raw honey was a hit! This book is stunning and loaded with delicious, healthy, and unique recipes (there are 35 in the book), and is available for a low price of $3.49 here Amazon! If that’s not great enough, want some more great news? I am giving away one copy of Jess’ Cookbook! You can enter to win through the giveaway tab on my Facebook page. Simple as that!
Ingredients (adapted from Stack’d): Makes 2 crepes
I absolutely love my protein pancake batter and all the things it can become! Today I altered them into maple-infused waffles and topped it with delicious caramelized bananas. A perfect Saturday morning breakfast.
Normally when preparing sweet potatoes for breakfast I make these Roasted Cinnamon Sweet Potato Home Fries. But today, seeing as it was a ‘breakfast for dinner’ kind of night, I decided to be adventurous. I loaded up my skillet and cooked up a hash that was a huge hit. This loaded hash with eggs and hot sauce… I think I could be in heaven!
1 large sweet potato, chopped
1 cup peppers and onions, chopped
1 large handful fresh organic spinach
1 tomato, finely chopped
1 1/2 tsp extra-virgin olive oil (or oil of choice)
2 garlic cloves, crushed
Optional: 2 organic chicken sausages, chopped
Optional: 4 pieces nitrate-free bacon, pre-cooked and chopped
Himalayan sea salt and freshly ground pepper, to taste
In a skillet, sauté oil and garlic over medium heat for 1 minute
Add in chopped sweet potato and stir
After 4-5 minutes, add in peppers, onion, and tomato
Let sauté for about 5 minutes, stirring occasionally
Mix in chopped sausage and bacon, let cook for 5-7 minutes, stirring often
Mix in fresh spinach, and cook for 2-3 minutes, or until sautéed
Remove skillet from heat and serve hot
I served mine with fresh organic over easy eggs.
Tip: To get your eggs perfect, cook them slow over medium/low heat.
Ahh…. the stacks are back! I love these because the presentation always looks great, and they are so customizable. This version has purple potatoes, organic farm fresh eggs, roasted organic tomato, and nitrate-free bacon. BUT, you can spin them in so many ways: eggs, salsa, potatoes, and avocado, anyone? Or as a dinner appetizer!
Ingredients: (serves 2)
Note: Quantity may change based on how many stacks you are making
5 purple potatoes
1/2 white sweet potato
1 tbsp extra-virgin olive oil (or oil of choice)
Himalayan sea salt
6 organic farm-fresh eggs (or more)
1 organic plum tomato
4 strips nitrate-free bacon
Optional: sautéed spinach, avocado, and salsa
Preheat oven to 400
Cut up potatoes, toss with oil and salt, and place on baking sheet
Bake for 30 minutes or until fully cooked
After 15 minutes, slice tomatoes and throw them on the baking sheet for the remaining 15 minutes
Crack eggs and scramble in a pan over medium heat and set aside
Cook bacon as per cooking directions and set aside
Place your cookie cutter or food mold onto the center of your plate
First layer: place potatoes to completely cover the bottom of the mold. Press down
Second layer: add roasted tomato slices covering your potato layer, and press down