I admit fully that I took this recipe from my mother-in-law. And it’s great! 
I love when people I love are health conscious.
Just like my last post, I’m on a hunt for quick and easy food that won’t leave me too full (This little unborn baby is taking up large amounts of my trunk.) but that are still nutritious.
I HAD been staying away from dairy for the most part, and – besides my daily Greek yogurt – I still steer clear of it the rest of the day. BUT this recipe is delicious. And I need more opportunities to shove fat into my diet to keep baby brain at bay.
Eggs and cream cheese? That’s it? Yep. I did whipped cream cheese since it needing whipping anyway. Full fat, duh.
Put 4 eggs and approximately 4 oz. of cream cheese in my ninja processor and waited for the smoothness. You can add in vanilla extra or berries or chives or whatever the heck you’d like. But these taste great plain!
Oh, and while I was cooking, I had a load of laundry going using my new magnetic laundry system. NO detergent required. So environmentally perfect! Another lovely gift from my mother-in-law. I had been using soapstones, which were working well, but this is more of a permanent, less annoying switch. Worth the investment!
And another thing worth celebrating? My two-year annivesary. We bought half-moon cookies from Holland Farms, which is what we had instead of cake at our wedding. The one of the left is his carrot cake, and mine is the vanilla bottom half-moon. I could eat them all day. But, I won’t, because – gluten.
Back to pancakes! Pour it into a skillet or griddle (very runny) with a little coconut oil or ghee and let it sit like you would a normal pancake. Bubbles will form. You can use a mini spreader to pop up the corners a bit if you’re using a skillet like I did.
Then grab a giant spatula to flip! And let it go a few minutes on the other side.
Mine are a little puffy and not as crepe-like because I used a lot of batter in a little skillet, but you can make them in any size or thickness you would like! Play around. Add some pure local maple syrup to it and you’re in heaven. Like this little guy below.
That’s it! That was my Saturday breakfast!
This was last weekend’s fine breakfast! Curry sauce eggs I made using leftover sauce from my Basil Curry Chicken recipe. Fantastico! What’s your go-to high-protein, low/no-carb breakfast?
- 4 eggs
- 4 oz. cream cheese (I used whipped full-fat)
- Optional: vanilla extract, berries, maple syrup, chives, other finishings.
- Blend eggs and cream cheese (and any flavor options!) in blender or whip with beaters until creamy.
- Let sit while you heat a griddle or pan. Add butter or oil to pan.
- Cook for a couple of minutes on each side.
- Add whatever toppings you'd like!
, which is by far my favorite Paleo cookbook. Really imaginative and out-of-my-comfort-zone recipes. Worth it! 
Oh, no. I will not take part in that.
for them and a mini bottle. Freakin’ cute.
, by Shepherd and Gibson, and, after doing some preliminary research, I decided that this could be the answer to my stomach and skin issues. Fingers crossed! Another reassuring part? Beer and cheese came back on the table. Phew! Yes! Score! Woot woot! Goodbye gluten- and dairy-free diet, and hello gluten-free (except beer) and lactose-free life! Low-FODMAP living, here I come! I think the most difficult part will be no onions, garlic or avocados. Eep. They’re my favorites. And they’re in everything.
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