April 3 – Breakfast for Dinner

A few months ago we started a new family tradition… breakfast for dinner on Sunday nights!  Most Sunday mornings are super-early and super-busy for us, since both Sky and I volunteer in the praise band at FCC.  Thus, Sunday breakfasts are usually fruit or breakfast bars in a baggie that we bring with us to church, to scarf down between services… and lunches are usually something light that we can scarf down when we get home, right before we all crash for Sunday afternoon naps! So… we have our lavish breakfasts on Sunday nights – and we LOVE them!

Breakfast: fresh pineapple; grapes; coffee

Lunch: meat and cheese roll-ups (basically ham and turkey lunch meat rolled up in slices of provolone); broccoli and carrots with hummus; water

Dinner: Paleo* Pancakes with fruit syrup; omelets with ham, sausage, feta, avocado, spinach, and tomato; cottage cheese; OJ

The omelet-making station:

PALEO* PANCAKES

3 eggs
1/4 c. agave nectar
1 1/2 Tbsp. vanilla
3 1/2 Tbsp. half & half
2 1/4 c. almond flour
3/4 tsp. salt
3/4 tsp. soda

1) Mix all ingredients in BLENDER – it gets pretty thick
2) Let batter sit for 15 mins. or so
3) Grease skillet with coconut oil (or butter, but the coconut oil burns less)
4) Spoon batter onto hot skillet – again, it’s thick batter so you can’t just pour it like regular pancakes. Also, these pancakes get dark quickly, but aren’t burned. Just flip them after a few minutes and keep an eye on them.
5) Top with fruit syrup

FRUIT SYRUP FOR PANCAKES

Frozen blueberries, raspberries, tart cherries, peaches, strawberries – whatever no-sugar-added fruit you like!
Fresh bananas, sliced

Simply mix the frozen fruit and microwave it for a few minutes til hot. Then add the bananas, mix it up, and put on top of pancakes. Super yummy and waaaay better than maple syrup!