I was cruising the primal sites and the thought piqued my interest. A sweet potato waffle. Served with barbecue and hoison sauce. Unfortunately, they were only previewing pictures from the new book and hadn’t shared recipes yet.
Hen House had sweet potato’s on sale, so I tried my own version.
Ingredients. Medium size sweet potato, 2 eggs, cheese, garlic powder, dried onions
Step 1- dust off the old waffle maker. Geez. It’s been years since that poor old boy was taken off the shelf.
Step 2 – peel & shred 1 medium size sweet potato. I used my Cuisinart to easily shred the tuber.
Step 3 – put 1/2 the shredded sweet potato in a bowl.
Step 4 – add 1 egg to each 1/2 of the mixture. Add approximately 1/3 cup cheese, then garlic powder & dried onion to taste. Mix with your hands. EEEWWWWWW Use a glove if you don’t like your hands getting icky.
Step 5 – Heat the waffle iron, and when heated – lightly grease the iron. Smooosh 1/2 of the mixture onto the iron, close and set the timer.
I cooked the 1st waffle at 2 minutes each side. But after eating the goods, I think 2.5 minutes each side would be better. I also used our old deep Belgium waffle maker. I think the less deep waffle irons may be easier to make a more crisp waffle. I might also use more cheese next time too.
Nothing better on a Sunday morning than Bacon. Mmmmmmmmmmmm
B A C O N
We usually get the Farmland brand from HenHouse market. It’s a thicker cut. I especially like the Peppered Bacon the sell. It is perfectly seasoned and cooks up well.
I learned how to cook Bacon from Mark’s Daily Apple, using the oven.
Line the cookie sheet with parchment paper. Spread out the slices. Throw in oven at 425 degrees for 18-20 minutes or desired crispness. I like mine extra crispy almost blackened. With the pepper bacon you really get that “bite” with each crunch. Remove slices to paper towel platter.
While the sheet is still hot from the oven, I pour the drippings into foil line container. You can use for cooking or it makes throw away much easier when the grease has cooled.
Extra slices keep well in the fridge. Use a plastic container or Baggie. I layer the pieces so they stay crisp(ish) in the fridge. Add to sandwiches or salads easy peasy.
From bacon covered scallops to bacon ice cream. A couple of entrepreneurs have now marketed bacon flavored shaving cream.
Beyond the self indulgence of smelling like bacon in the morning (& perhaps all day), There is the question of how do you live with your self? No, not the narcissist self that you made bacon smell. But the sadist self that makes the bacon smell just so others are pulled in with “ohhhhhh is that bacon I smell?”
Personally I find myself wondering, if a girl uses the shaving cream, does that now constitute “overt solicitation?” What mayhem and chaos could ensue if a proper warning label wasn’t included on her bum?
You remember the Planter’s 2008 SuperBowl commercial. Those poor men follow her around like puppies smelling Beggin’ Strips!!!!!
And that was just a little cashew dapped be hind the ear!
So moral of the story??? A little dap may do you good, but tying the ham hock around your ankles (or at least apply cream liberally, shave and rinse) may have dire consequences.
Use Responsibly my friends. Use Responsibly.
One of our absolute favorite breakfast and dessert crepes are Palacsinta’s. I have been worried that I’d not be able to eat them again. That is, until I found the primal pancake recipe! With plenty of eggs and butter in the house, I decided last night was the night to try the tweaking the batter to see if it world work. All the ingredients went together pretty darn well. Just the right consistency. So, I let it chill over night and voila or voál!
- 1 cup cold coconut milk
- 1 cup cold water
- 4 eggs
- 1 tsp salt
- 1 1/2 cups whey protein powder (vanilla or chocolate)
- 1/3 – 1/2 cup coconut flour
- 1/4 cup melted butter
Beat together milk, water, eggs & salt. Add dry ingrediants gradually, beating constantly until smooth. Add melted butter. the consistancey should be that of heavy cream. Refridgerate at least 1 hour or overnight.
Lightly crease a 6-7 in crepe pan. I used coconut oil. Heat pan to medium high. You can bring the temperature as you cook and see how your crepes set up. Pour in 1/4 cup batter to pan and coat the bottom and slight edges of the pan. As the crepe cooks, you can move around the excess batter. Use a spatula to release the edges of the crepes. You know it is time to turn when the entire crepe slides in the pan.
To make turning easy, I actually use 2 frying pans. The small 6-7 inch crepe pan for the first side. Then I flip the 1/2 cooked crepe into the larger heated pan. I count about 20-30 seconds and then remove the crepe from heat.
Stacked cooked crepes on a platter. They will stay good in the fridge for a couple of days.
The recipe above makes about 18-20 crepes
- Calories ~ 65 each
- Total Fat ~ 3 grams
- Carbs ~ 3 grams
- Use Vanilla whey protein.
- cook up scrambled eggs & bacon to stuff the crepes
- add a little fruit or greek yogurt for sweetness
- Use vanilla or chocolate whey protein
- make crepes suzette or some other sweet dessert.