Yay! Henry’s back from Asia, which means he’s back in his usual spot next to me on the couch, editing photos for this blog post as I type it out. With my resident photographer/editor at home recovering from jet lag and making up for lost time with the kiddos…

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… I was finally able to free up some time to tinker in the kitchen again.

My first recipe of the day was actually an old one: I rejiggered a blast from the past, Cinnamon and Coconut Pancakes.

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When I first made these pancakes a couple of years ago, I used baking powder – a Paleo no-no ‘cause it contains cornstarch. I hastily altered the recipe a few months ago to sub in baking soda, but forgot to add an acid to activate it. As a result, I received a bunch of…constructive feedback about how the pancakes tasted “HORRIBLE!” Yikes. So even though I rarely make flapjacks anymore, I owed it to my readers to revisit this recipe. It took a bit of trial and error, but I think this new version is even better than the original.

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With that out of the way, I tackled a new recipe for puréed carrot and cardamom soup.

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The soup looked pretty, but the cardamon and ginger notes were a tad too pronounced for my taste.

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So…it’s back to the drawing board. I’ll be tinkering with this recipe ’til I get the flavor combination just the way I like it. Yeah, I’m stubborn like that.

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Luckily, I had better success with the other two dishes I concocted this afternoon: a chilled berry soup with whipped coconut cream…

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…and a one-skillet supper with asparagus, eggs, and furikake.

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Raise your hand if you like furikake!

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Not only is it a wonderful substitute for the F word when you’re cursing (try it!), but it’s a great way to sprinkle iodine-rich umami on EVERYTHING. Big-O is a big fan and will eat it straight out of the container. 

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(But be careful: Most store-bought furikake contains added sugar and MSG, so read the labels carefully and stick to the brands with 100% real food ingredients.)

After cooking all day, dinner was a simple affair. I seasoned some ground beef with Penzeys Chili 9000 and kosher salt…

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…and fried up some sliders…

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…while a tray of broccoli roasted in the oven. When the sliders were finished cooking, I tossed sliced shallots, julienned red bell peppers, and Penzeys Sunny Paris seasoning into the pan for an additional vegetable side.

Here’s my dinner plate:

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Before I sign off and stow away my amber goggles, I wanna know: How many of you are attending PaleoFX in Austin at the end of the month? I’ll be there doing a cooking demo and catching up with pals old and new. If you’ll be there, please say hello in the comments and in person!

About Michelle Tam

Hello! My name is Michelle Tam, and I love to eat. I think about food all the time. It borders on obsession. I’ve always loved the sights and smells of the kitchen. My mother was (and is) an excellent cook, and as a kid, I was her little shadow as she prepared supper each night. From her, I gained a deep, abiding love for magically transforming pantry items into mouth-watering family meals.

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