It seems that everyone has one particular dish that they’re scared to death to try and recreate in their own kitchen. No matter how much they love this particular meal, it is either too elaborate or involves too many foreign ingredients for them to consider putting forth the effort to master it themselves.
For me, this culinary hangup has always been chicken pot pie. I grew up on Mrs. Budd’s, and up until this past spring I was still throwing that shit in the oven after a long day because let’s be honest; who has the time? And how could I possibly recreate that flaky crust and bubbly goodness on my own? Well, the idea had eaten away at me for long enough, I guess. When I found out that WLBC was selling a savory pie crust mix, I decided to get over my fear once and for all and give one of my favorite fall foods a go.
Now, remember, I tested this recipe in the spring. Everything about it felt wrong, of course, because chicken pot pie should be saved for those eerie, hollow days of November when the leaves are crunching beneath your feet and smoke is curling out of every other chimney in the neighborhood and your loved ones are blown in through the doorway at dinner time by a gust of wind that will leave frost on your windowpanes by morning. It should be pulled out of the oven right at that moment and eaten slowly, warming up first your insides and then working its way to the tips of your fingers and nose. Thankfully my imagination is just as vivid in the springtime as it is in fall, because my goal was to beast this recipe ahead of time so as to work out all the mishaps before my favorite season came round.
Wouldn’t you know, there were zero mishaps. I mean NONE. For years I let my fear of failure limit my cooking endeavors when all I needed was a little courage and a pie crust mix. I’m going to share with you the easy recipe I used for this pie, and if you’re ANY level of enthusiastic for this meal I am begging you to try making it yourself. If I can do it, you can too. And if you’re wondering how it tastes compared to Mrs. Budd’s, well…let me put it this way. I shared some with my boyfriend, who ate it on his lunch break at work, and he immediately texted me “FUCK that was good.” He grew up on Mrs. Budd’s too.
Easy Chicken Pot Pie
1 cup diced potato (I used red, not peeled)
3/4 cup diced carrot
1/2 cup grass fed butter
2/3 cup diced onion
1 1/4 tsp salt
1/2 tsp ground pepper
1/4 tsp dried thyme
1/4 tsp poultry seasoning
1/2 cup flour (to make recipe primal, try almond meal)
1 1/2 cups chicken stock
1 cup milk
3 cups shredded chicken (I used the meat from drumsticks, which I seasoned and baked the night before…an extra effort that was SO worth it)
1 cup peas
2 WLBC savory pie crusts, prepared according to package directions
Preheat oven to 425 degrees.
Place potatoes and carrots in a small saucepan, cover with water, and bring to a boil for 5-8 minutes to soften. Drain.
Melt ½ cup butter in a large sauté pan. Add onions and sauté for 2 to 3 minutes.
Add salt, pepper, thyme, and poultry seasoning. Sprinkle flour on top and cook for 1 minute, stirring to evenly cook the flour.
Gradually whisk in chicken broth and then milk. Add potatoes and carrots and let simmer for a few minutes to thicken. Check for seasoning and add more salt and pepper if desired.
Stir in chicken and peas. Turn heat off.
Fit 1 pie crust into the bottom of a deep dish pie plate. Pour filling into shell. Place on a baking sheet.
Roll out the second pie crust into a disc large enough to cover the pie, but place on a separate baking sheet on a piece of parchment paper. Cover with tin foil.
Place both baking sheets in the oven and bake for 30 minutes, removing the tin foil towards the end so the top crust can brown but not burn.
When crusts have cooled, use a large spatula to slide the top crust onto the pie.
When is a cheesecake not just a cheesecake? When it represents something much more meaningful to you than a tasty treat.
We are entering the season of memory making, which is embraced by some and dreaded by others. As a mom I can attest to the amount of pressure that rides on the back of this phrase. Have I made enough pies yet? Have my kids seen enough holiday lights? Have I taught them enough about being thankful? How many people do I need to give gifts to? How many people really care about receiving a Christmas card? Which traditions are worth keeping and which ones are just stressing me out? It’s enough to make anyone a little Scroogey. That’s a word, guys, you can use it.
Our memory making shouldn’t be powered by anxiety. It should be simple and feel natural. More often than not, when we reminisce about the holidays, we remember the laughter. Uncle George’s jokes. The grandparents, when they were alive, holding their newest grandbabies. The smell of mulled cider wafting from the kitchen or the crackling fire mesmerizing both cousins and kittens alike. These are the best memories, the ones no one had to work for. Just gathering together in a warm place and feeling grateful that it was possible to do so.
I decided to seize the moment last week after I lay my youngest daughter down for her nap, and enjoy some precious alone time with my oldest who was all too eager. We had visited the bakery earlier in the day and had brought home several slices of pumpkin cheesecake as a special treat. So I told Abigail to put on her jacket and shoes and I grabbed one slice of cheesecake for us to share outside. We sat beneath a tree of her choosing and atop a cozy bed of moss we indulged in a tiny picnic for two like a couple of Beatrix Potter characters. My daughter was in little girl heaven, alone with her momma, a plate of special goodness all to herself…and that’s when I realized how easy it all really was. In the eyes of a child, at least, the most cherished memories are simply unadulterated moments of connecting with someone they love. No great efforts made, no fanfare, no frightening amounts of money spent. Just time.
So when is a cheesecake more than just a cheesecake? When it allows you to sit for a spell and breathe, and relish in your child. When you can savor the nostalgic aroma and flavor of the humble pumpkin mixed with earthy sweet spices and know that every bite is actually nourishing your body – not depleting it. This cheesecake from WLBC is completely in tune with the primal palate. It is gluten-free and uses no refined sugars or processed ingredients yet delivers all the best qualities of your favorite pumpkin dessert, and then some. Try it for yourself!
Visit us at the store or call today and reserve your orders of pumpkin cheesecake (or any of our tasty desserts) for all of your holiday parties and events. We can even ship right to your door (anywhere in the U.S.)! Take the pressure of memory-making off of your shoulders this year by letting us help you with the details. When the weather gets colder and you want to enjoy every minute you can to slow down and relax, you’ll be so glad you did. Did we mention that our pumpkin cheesecake literally made one customer cry (in a good way)? You’ll have to call us to hear the story!
Confession time: I’m an absolute bear in the morning. Ask my kids. By the time they’re ready to pop out of bed, my eyes are still glued shut and I’m groggy and exhausted from a horrible night’s sleep. But I’m starving and have to emergency pee, which just irritates me further, and when my littlest one starts screaming and crying because clearly her need for fresh juice the SECOND she rises is more important than my need to avoid having an accident on my way to the bathroom…let the roaring begin.
And then breakfast happens, and everything changes.
There’s something magical about breakfast – not just the eating part, but the whole experience if you do it right. Maybe I watched too many reruns of Leave it to Beaver growing up, but I’ve always romanticized this time of day in my mind. And more recently, my obsession with the writings and speeches of the world’s most famous idler, Tom Hodgkinson, has only thrown more fuel on top of that fire.
Breakfast, as much as it can in this time of fast-paced everything, should be dragged out and enjoyed. It should be a pleasant thing to wake up to, no matter what your domestic situation is. Maybe you’re that couple who likes to sit quietly reading your respective newspaper sections while sipping coffee and picking slowly at authentic French croissants. Or maybe you’re that boisterous family of seven who likes to cook pancakes together, children shouting and climbing, batter dripping everywhere. Both scenarios, by the way, sound like heaven to me. Because they’re unique and real and personal. And that’s the greatest thing about breakfast, really. There’s no pressure for unattainable perfection. Just enjoying life the way we like to enjoy it.
I’m a bacon and eggs girl, all the way. I like to put the kettle on for my coffee first (I use a French press), then put on some music (generally anything in the blues/folk/americana ballpark). Throw the bacon in the pan, cook the eggs in the bacon fat. My girls love being a part of the breakfast thing, which for Abby means whisking the eggs and for Sadie means sitting on my hip and watching the bacon sizzle. Sometimes I switch it up and add toast, fresh fruit, etc…nothing gets me more excited than the sight of a smorgasbord at breakfast. But the bacon and the eggs must be present, or there’s no point in getting out of bed.
Very rarely do I tire of this routine. But it does happen. Or I simply sense the night before that I will not be in the mood, or have the time, to go through the entire cooking process, which means that breakfast must be ready for me before the first growl of my stomach. My solution for this? Quiche.
Quiche is actually my go-to meal for any situation, any time of day. Lazy Sunday brunch? Quiche. Last minute dinner guests? Quiche. It’s quick, easy and super versatile. Especially when you start with a no-fail base like WLBC’s savory pie crust. Just press it into your pan, fill with whisked eggs and your favorite meats and vegetables, and bake. So simple.
Laboring in the kitchen for the reward of a warm, hearty meal is a task that many of us welcome during the colder months, as it serves both to pass the time and heat up our homes. But it’s been a long winter, and we’re ready for a break, and our children are anxious to get outdoors. Let’s put the kettle on for our coffee – or better yet, brew it the night before and drink it iced – and slice up a pre-cooked quiche for all the hungry bellies at the breakfast table. Let’s lighten the load of our day and savor the gift of simplicity.
There are many, many recipes for quiche to pick and choose from. Here is a personal favorite that I have found to be both toothsome and acceptably easy. Feel free to substitute any of the ingredients to suit your own dietary needs or cravings. Bon appetit!
BACON AND LEEK QUICHE
1 recipe WLBC savory pie crust mix
4 thick slices Applewood-smoked bacon, coarsely chopped
1 Tbs. unsalted butter
2 small leeks, white and pale green parts, chopped
1 cup half-and-half
2 large eggs
1/2 tsp. kosher salt
1/4 tsp. freshly ground pepper
1/8 tsp. freshly grated nutmeg
1 cup shredded Gruyère cheese
1. Position a rack in the lower third of an oven and preheat to 350.
2. Mix pie crust mix according to package directions, and press into tart/quiche pan.
3. Make the filling: In a frying pan, fry the bacon over medium heat, stirring, until crisp and golden, about 6 minutes. Using a slotted spoon, transfer to paper towels to drain. Pour out some of the fat if necessary, add the butter to the pan and melt over medium heat. Add the leeks and cook, stirring occasionally, until tender, about 10 minutes. Transfer to a plate and let cool slightly.
In a bowl, whisk together the half-and-half, eggs, salt, pepper and nutmeg until combined. Scatter the leeks, bacon, and Gruyère evenly in the pastry shell. Carefully pour the egg mixture into the shell. Put in the oven and bake until the filling is puffed and golden brown, about 30 minutes. Let cool slightly, then serve. Serves 6.
Growing up, Easter was always spent at my grandparents’ home in the hills of Fall River. The lush backyard would be set up for croquet before we arrived, and all the colored eggs filled with quarters would be waiting for us, hidden in the cracks of the old stone walls and the tree hollows and the shadows of the grapevine arbors. My grandfather, who smoked cigars and spoke out of the corner of his mouth and had a great sense of humor, used to mimic the mating call of the chickadees nesting nearby, a sound which to this day reminds me of him whenever I hear it.
The food was delicious, I’m sure. My grandparents were Portuguese and therefore everything was spiced and made in large quantities and we were never allowed to stop eating. But what I remember most about Easter dinner was the cake my cousins always brought from home. It was shaped like a bunny and coated with coconut and surrounded by jelly beans, as I imagine most Easter cakes are. And as you might imagine any small child would, I looked forward to it every year.
This bunny cake from WLBC has all of the warm fuzzies-inducing adorableness that my childhood cake had, if not more (it’s 3-D, there are paws involved, the carrots…!). And it’s completely gluten-free! The vanilla cake comes in two sizes and is made to order using your choice of cream cheese frosting or, for a dairy-free option, honey and coconut oil frosting. All dyes are created with vegetable paste, so rest assured every bite of this treat is 100% naturally delicious.
Whether or not you celebrate any holiday for its religious beginnings, there’s something to be said for partaking in the ritual of the day itself – ridiculous outfits included. It is an opportunity to pause and reflect, gather and reconnect. To create the memories for your children that your parents or grandparents created for you, that surely one day they will reminisce and laugh about too.
Why not make The Bunny Cake a part of your Easter traditions? Stop by today or give us a call to order yours and check one more task off your holiday to-do list. Happy Easter from all of us at WLBC!
Your mother shoves Vitamin C tablets at you every time you visit, your grandfather eats a grapefruit every morning as soon as the first snow falls. Sneeze once and every person within a five mile radius is yelling at you to drink orange juice while zipping up their hazmat suits. This is because Vitamin C is needed for the growth and repair of tissues in your body, and consuming it basically makes you superhuman. It grants you immunity from free radicals (aka germs, viruses, toxic crap). But our bodies cannot make Vitamin C on their own, nor can they store it for later use. Which is why we need to ingest as much of it as possible all season long.Beta Carotene
Oranges, along with many other orange foods like sweet potatoes and carrots and pumpkin, have high levels of the vitamin beta carotene, which is an antioxidant responsible for maintaining healthy skin (winter damages it), eye health (it’s darker in winter) and treating depression (dark, cold, moody winter).
Do you see what’s going on here? Nature is once again curing what ails us. Not the doctors, not the pills. The earth was designed with built-in solutions to our health problems. As our bodies crave healing, the seasons provide all the natural medicine we need. So rest assured, your sudden urge to pound an entire gallon of orange juice in one sitting does not mean your soul has been hijacked by an alien race. It means you need orange juice. So get that juicer out and go to town. Better yet? Eat the whole fruit.
Thankfully, there are about as many ways for us to enjoy citrus as there are for Ryan Gosling to pick up chicks. Smoothies, sorbets, salads…or, if you really want to treat yourself, this citrus poppy seed bundt cake with lemon glaze from WLBC. Perfectly dense but still soft, loaded with poppy seeds, and finished with a tangy sweet lemon flavor that is sure to jump start that healing process. Come in today for a slice!
WLBC is now hiring! Two positions available:
1. Demo person to do samplings of our products at Whole Foods and various other grocery stores 2 days a week, with potential for more hours as we grow into more stores. Hourly wage plus gas reimbursement.
2. Another person to represent us at 1-2 farmer’s markets a week in Boston/Providence, from April – November. These are 12 hour days. Pickup of the food, setting up the market and breaking down are all required. A vehicle with plenty of space is a must. Hourly wage, commission and gas reimbursement.
WLBC is looking for people who are passionate about a healthy lifestyle and delicious, nourishing food to add to our unique team. Applicants must be reliable, efficient, willing to travel and have fun with their job. Being a people person is a plus, as you have to do a lot of talking!
Experience with the Paleo diet would be a plus; if you believe in our products then others will too!
To apply, please submit a cover letter and resume to (firstname.lastname@example.org) so we can learn more about you. We will respond in 2-3 days to set up an interview.
The first thing I ate after coming off the paleo diet my first time around was pizza. I will never forget, because my stomach bloated up like a balloon and I was doubled over in pain for nearly an hour. I never realized that I had a sensitivity to gluten, wheat, or grains until I eliminated them altogether.
Many of us go through life thinking it’s normal to feel discomfort after eating sometimes. Our bellies expand, we have to undo our belts, we get cramped up and/or gassy. Newsflash: Eating should not cause us pain, period. That pain is our body telling us something is wrong. We’re eating too much, or we’re eating crap.
Simply put, gluten is a protein that is difficult for our bodies to digest. It is used in food products for elasticity, hence the bloating. People who don’t have Celiac’s or an extreme sensitivity to gluten may not have to eliminate it from their diet altogether. But those of us who choose to consume it should use it sparingly (for a list of reasons why, look here: http://paleoleap.com/11-ways-gluten-and-wheat-can-damage-your-health/). By the way, gluten is also used in cosmetics and hair products…and yet the USDA has suggested for years that we consume 6-11 servings of it DAILY. So scary.
Back to pizza. I’m a big fan. I would be in favor of pizza being its own food group, actually. Few Friday nights have been made happier for me with anything other than a couple slices of hearty pizza and a beer (also loaded with gluten, by the way. Also wish beer could be its own food group, but hey…as my friend Jill would say, “you win some, you lose most”).
What I’m not a fan of, is how eating pizza makes me feel. Like that sweaty bobber of a man behind the circus tent shoveling elephant dung who had a real woman once, honestly he did. Gaspy and heavy and reaching for the flask again because hell, there’s no going back to an honest living now.
This is just an illustration, guys. Put your tissues away.
The good news is, we can still have our pizza and eat the crust, too. Paleo pizza dough to the rescue! Did you just imagine a disc of pizza dough flying through the air with a cape and muscle-y arms? Because I did. And this pizza dough from White Lion Baking Company SHOULD have a cape, because for those of us with gluten sensitivities, it’s a real hero.
This dough succeeds in delivering a crust that is satisfyingly bready and pre-herbed to boot. It. Smells. Divine. My fairy tale grandmother smells exactly like this dough, mixed with a little soap and some lavender too. She is a tiny old woman with a whisper of white hair and a simple apron she’s worn all her life and she’s the only cat lady I can tolerate. Anywho…
This crust is easy to make; follow the included directions carefully and it’s really idiot-proof (I know because I made it). It’s available as a mix, which can be shipped http://www.whitelionbaking.com/product/paleo-pizza-crust-mix/ or as a prebaked shell (only if you come into the shop). My girls and I topped our pizza with caramelized onion meatballs, cremini mushrooms, Romano cheese and rosemary. I actually couldn’t finish two slices of pizza; it’s that filling. Normally…well. We won’t go there.
So is Friday night pizza night at your house? Stock up on this dough mix before then. Get your whole family involved in the pizza making process. Get a fire going, have some wine. Enjoy being snowed in by making memories. And be sure to tell us how it goes!
My Relationship with the Paleo Diet
My first experience with the paleo diet came shortly after the birth of my first daughter. It had been a fairly traumatic labor and delivery for a first-timer, and because my arrival at the hospital and the actual birthing happened so fast, my mom hadn’t made it in time to be a part of it. I was an emotional wreck in the weeks following, during which I suffered an awful, undiagnosed rash that covered me nearly head to toe and left me in tears daily from the pain caused by so much itching. My return to work was depressing enough, but my breasts were still engorged and my poor infant had to be brought to me on my half-hour breaks so I could nurse her, or else Stephen King-caliber shit would go down and scar my co-workers for life.
In short: I had zero control over anything at this point, especially in regards to my body. It was literally in shock from all the physical changes and emotional arrows being shot at it from all sides. Here I was with this beautiful newborn, overwhelmed with love and contentment, yet already feeling unqualified to be her mother. I harbored residual guilt from almost not making it to the hospital in time, guilt about going back to work, and I found it difficult to heal and be productive at the same time (shocking, right?).
But what has this got to do with the paleo diet?
Elizabeth Miles (owner of the White Lion Baking Company) was my neighbor when all this was happening. We connected often over coffee in the morning or we’d meet at the garden in the afternoon with our kids. Even before Abby was born, I would go next-door once a week to play with Liz’s son and put him to bed, then pore over her library of cookbooks (sorry, Liz) while waiting for her to walk through the door. I would observe in awe as this woman who worked from sunup to sundown, ran her errands, was a dedicated Crossfit member, and raised her child alone still returned home at 9:00pm and proceeded to ask me how I was doing while putting her groceries away and whipping together a delicious, healthy meal for herself. Two things you’ll notice about Liz right away should you ever have the opportunity to meet her: she makes everything look effortless, and is genuinely engaging. Especially in the kitchen.
It is in Liz’s kitchen that I was introduced to things like coconut oil and almond butter, and it’s where I became aware of the paleo diet. She didn’t try to sell it to me; I asked. For a long time I had admired her bright eyes and glowing skin, not to mention her seemingly bottomless energy levels. One day I just had to know where it all came from.
In a nutshell, that is how I would describe the Paleolithic way of eating. It’s eliminating all the crap that man slowly began filtering into our diet thousands of years ago, and just consuming what our ancestors ate thousands of years before that. When we ate to live and didn’t live to eat. When we had to hunt for our food, and therefore appreciated every morsel, and knew exactly where it came from.
I started the paleo diet to gain control over some aspect of my life. And then I continued it because I felt amazing. I had energy, a clear mind, more patience and knowing that my baby was getting the best nutrients from me eating so well was the most motivating part of all. I felt good about myself, and not half as overwhelmed as I had been.
My husband at the time did not buy into the theories of this new eating regime, however – which is fine; to each their own. But it was difficult and confusing (not to mention expensive and isolating) to cook meals catering to two different diets, and eventually I slid back into eating the way I did in the past.
Three years later, I was re-inspired to change my eating habits. I can’t recall exactly what sparked the decision, but I do remember feeling particularly deficient of vegetables. If our bodies were capable of audibly voicing their needs (scary thought, isn’t it?), I’m certain that mine at the time would have been screaming at me: “For God’s sake, eat something green!!!” Thus began my second personal crusade against dairy, gluten, refined sugar, and even meat for the most part. I compromised a bit when it came to dinner, because my husband and I shared this meal and I’m not very good at alienating people for my own benefit. But my breakfasts and lunches and everything inbetween were beautiful and vibrant, my skin cleared up, and I had the energy I needed to be a working, thriving mother of two. Along with these changes to my diet, I began studying and practicing yoga. I can honestly say that this is the only time in my adult life when I truly felt that I was taking care of myself, and not just everyone else around me. My mind, my body, my soul, were all working together and it felt great.
The downfall of my marriage ended much of the mindfulness I had acquired for my well-being. It set off a chain of nightmares that left me once more feeling entirely out of control, only this time under tragic circumstances. I went into survival mode, and fought each day to appear strong and confident, exactly the opposite of how I felt, for the sake of my children. I had neither the time nor energy to concern myself with my body’s physical state. I lived in permanent exhaustion and fear, and continued to lose pounds from both of my pregnancies until I weighed less than my underweight numbers.
Fast-forward to now. I’m still working on piecing our life back together, but we’re in a good place. I still worry about my children’s upbringing and how I’m mothering them, but they keep me motivated to make the best of it and work harder. I still could stand to fatten up a bit, but I’ve gained a few pounds back and I’m not concerning myself with numbers anymore.
But I’m tired, you guys. I am so. Freaking. Tired. And my day job is Starbucks, so you’d think that all that caffeine at my expense would be doing the trick. Not anymore. I feel sluggish and spaced out, I can’t focus, I wake up miserable and dying for that moment at the end of the day when I can crawl right back into bed. Not that I sleep once I’m there, because I don’t; my average is 4-5 hours a night. My skin looks awful and my patience is thin, and I know that all of this is due to the fact that I stopped caring about what I consume months ago.
To be honest, I don’t really feel bad about it. Life gets in the way of our goals sometimes. Other times, it throws massive grenades and everything gets blown to pieces. We fall apart, we grieve, we overcome, and we start again. Each of these stages is equally important. Right now, I am starting again. I am choosing to make myself a priority so that I can better myself and be a good example for my daughters.
I’m not sure that I will ever eat strictly paleo, as I’m not a person of extremes. I like my treats (helloooo ice cream and beer). But the theories behind the paleo diet make sense to me, and if you do a little research, you might find that they make sense to you too. One question that I’ve been asked about the paleo diet (aside from What is it?) is How does one transition from a “regular” American diet to paleo? The answers to these questions are far too detailed for this type of forum, but I went ahead and investigated a few websites and found the following to be my favorite for two reasons:
1. It gets straight to the point, and in a casual, easy-to-grasp format.
2. Lego illustrations. Enough said.
So check it out for yourself:
Please keep in mind, picking SOME of the guidelines to follow is better than picking NO guidelines. Guilt should never be a part of anyone’s diet! Whether you make a few changes to your eating habits or go full-on paleo, feel good about your decision to be a healthier, more energetic and happier version of yourself. Once in a while, you will probably eat something not paleo-approved. This is not an accident, or a slip-up. It’s called cheating. Cheating is the spice of life (did I just say that? Yes I did. Feel free to quote me). You will eat your grandma’s out-of-this world traditional spaghetti dinner, because yolo. And you will suffer the consequences, but you will survive. And you’ll be fine. You should never feel guilty when this happens. Enjoy your food, own your decisions, and continue on your way.
This Valentine’s Day, I hope you join me in this lesson on self-care. I hope you choose to make yourself a priority, because if you don’t, then who will?
It starts with food.
Today, these pancakes from @whitelionbaking saved me. I had been up at 4:30, growling empty threats to the universe like a prodded bear in hibernation. We were two people down at work for hours, it was unusually busy for a weekday in February, the temperature outside was actually dropping as the sun rose higher. Skating up the driveway around lunchtime, smelling like stale sweat and (what else?) coffee, I was reminded that I still hadn’t gone food shopping – the last thing I wanted to drag my kids out to do when we were already hungry and the wind chill outside would make a yeti cry.
Enter The Pancakes.
Even as a longtime Paleo diet enthusiast, I admit I had my doubts here. How could a batter not loaded with white flour and buttermilk create the thick, fluffy pancake that we were longing for? And wouldn’t the almond flour make it dense and nutty? But my children had pancakes on the brain and during the most miserable winter of their existence thus far I did not want to disappoint them. So I put on my best Relax Kids, I Know What I’m Doing face, and gave it a go.
Into a bowl went the mix, followed by eggs, vanilla and milk (it calls for coconut, I used almond). Some whisking was involved, which is a lovely job my girls always fight over. I used grass-fed butter in the pan; you could use ghee or coconut oil instead.
You guys…these pancakes were phenomenal. Not only were they thick and fluffy, they did NOT taste nutty, or mealy, or even cardboard-y like you might expect. They were perfectly airy with a slight crunch around the edges and just the right amount of sweetness. My girls and I topped ours off with bananas and sliced almonds for extra calories, and of course real maple syrup. My oldest said they were the best pancakes she’d ever had. I was particularly impressed with the way they filled me up quickly but did not leave me feeling bloated or physically remorseful (gluten-free for the win!).
As a parent, I want to create nostalgia for my children. I want them to get excited for things like pancakes; for whisking the ingredients together, for watching the batter bubble in the pan, for the treat of maple syrup and the joy of putting their favorite toppings on. In the past, I’ve longed for pancakes to be part of our regular meal rotation….but I never felt good about putting so much refined sugar and flour into our bodies at one time. Now, thanks to the growing demand for real food and businesses like the White Lion Baking Co., we can create those warm, special memories with a sound mind.
Before the temperature drops any further, do yourself a favor and go stock up on this pancake mix from WLBC. Pick it up in-store, or skip that whole leaving your house thing and have it delivered to your door by ordering online. When the snow starts falling again, you’ll be glad you did. http://www.whitelionbaking.com/product/paleo-pancake-mix/
Elizabeth Miles, owner of White Lion Baking Company with a few tips on how to make her paleo pizza crust. Boston Herald staff video by Matt Stone