FoodFash

Adventure Begins in the Kitchen

I Found You, Miss New Breakfast

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Val and I have started a new Friday ritual: going out for dinner and A drink and staying out for entirely too many A drinks. And although fun (very, very fun), it leads to a pretty rough Saturday.

The usual rough Saturday brunch spots are Pink Flamingo or Datz.

But this weekend, we decided to deviate from the usual and check out a long time local favorite that neither of us had been to – Pach’s Place.  We surely didn’t have expectations other than to appease our growling bellies, but I think there was a 3 to 5 minute shock factor going on as we plopped ourselves at the bar.

Like…  Who is Bob Hatton?  And is he cool with me drinking his coffee?

All speculation subsided when our food arrived.  Val ordered the Pecan Pancakes and I ordered the Eggs Florentine sans hollandaise.  My eggs arrived with a boat load of spinach and I was glad.  Putting green stuff in a hungover body instantaneously makes me feel a little less terrible.

And then the check arrived.

You’ve got to be kidding me!  Our entire order totaled just under fifteen bucks?  Looks like we’ve added a new spot to our rough Saturday rotation!

Makin’ Banana Pancakes

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Yesterday was my first time craving and making banana pancakes.  I loved them so much, I made them again today.  There ain’t nothin’ wrong with a banana pancake weekend!

Luckily, I had a stash of frozen bananas in my freezer, so all I had to do was thaw and mash into the batter.

FoodFash Banana Pancakes

1/2 Cup Gluten-Free Pancake Mix

1/2 Cup Almond Milk

1 Egg

1 Banana

Mix together the pancake mix, almond milk, and egg in a bowl.  Add the banana and mush until it is fairly distributed.  I heated my skillet over medium heat and sprayed with olive oil cooking spray.  You can tell they’re ready to flip with the batter starts looking dried out and bubbly.

In all honesty, they were so good solo, but I couldn’t resist the urge to slather something in Earth Balance.  I also drizzled pure maple syrup on one of the cakes just for kicks.

Fluffy Cakes

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Mmmm pancakes!  I haven’t had homemade pancakes in ages.  So when I stumbled upon this gluten-free mix at Target the other day, I had to try it.

I halved the recipe, replaced milk with almond milk, ditched the oil (because I don’t have vegetable oil and thought olive oil would be weird), and used the entire egg.

I was expecting the, now 300 calorie, recipe to yield two small pancakes.  To my surprise, I was able to make a third good sized cake.

I topped two with 1/2 tablespoon of Crofter’s superfruit spread and the other with 1/2 table spoon of pure maple syrup –  a mere 55 calorie addition.

It’s good to know that gluten-free, dairy-free pancakes can be every bit as fluffy and delicious as the regular kind.  And to be well over stuffed for well under 400 calories?  I’m a happy little chickadee!

Eggs Betterdict

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If I had my choice of any breakfast dish this world has to offer, this would be it.  My faux eggs benedict may even be in the running for what I’d choose as my last meal.  After discovering my love for avocados, Canadian bacon didn’t stand a chance.

That discovery came in super handy upon nixing meat from my diet.

The restaurant version will deduct, on average, approximately 800 calories from your food bank.  You can probably boost that number exponentially if the hollandaise increases in the slightest.  But my version, well, my version is every bit as good and only has 415 calories (21.5 grams of protein and 10.5 grams of fiber).

And you get to knock out a serving of veggies before noon.

Toast the sprouted wheat muffin and top with sliced avocados.  Fry two eggs, over easy, and let cool slightly.  Poke the yolky area with a fork and let it ooze over your avocado topped muffins.  Place the remaining egg on top of your creation and enjoy!

Clarification:  If you’re confused as to why I’m eating eggs, I’m not following a vegan diet – just no-meat (animal flesh), no-dairy (made from milk).