After many years being married to a chef I realized that sticking to quality ingredients and keeping it simple often creates the most memorable meals. We would like this website to be a resource for people with dietary restrictions. Carl’s dietary focus is on maximizing the amount of nutrients he intakes, while maintaing his weight and energy. We are eating clean, and focusing on a low glycemic index. Since cooking is our passion we are trying to re-invent our favorite meals. The goal is to keep the flavors intense, and change the perspective that “healthy eating is boring.”
New Orleans is the birthplace of brunch. Like everything else in our beloved city, it is not just a meal but a celebration! Cocktails on Sunday morning are as routine as the Catholic mass itself. In true New Orleans Spirit, and my own personal love for craft cocktails, I will attempt to come up with fresh “mocktails” throughout the journey to quench the thirst and cool down with all of our followers (feel free to add your favorite liquor to these recipes…trust us we are dreaming of the day we can do the same). Hope you enjoy.
Pecan buckwheat pancakes with strawberry-maple compote and vanilla bean yogurt
- 1 cup buckwheat flour (or ½ buckwheat and ½ flour of choice)
- 1 tablespoon coconut sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups vanilla bean greek yogurt
- 1 large egg
- ½ teaspoon pure vanilla extract
- Butter, for the skillet
- 1 pint strawberries, hulled and sliced into bite-sized quarters or halves
- 1 teaspoon sugar
- 1/2 cup of maple syrup
- Chopped pecans to taste
- 1 tsp. salt
- Make the pancakes: in a medium mixing bowl, mix together the flour(s), sugar, baking powder, baking soda and salt. In a liquid measuring cup, measure out the yogurt. Beat in the egg and vanilla extract. Add chopped pecans, let batter sit 10 minutes. Make the compote while resting the batter
- Make the compote: Place 1/2 sliced berries into a pot, gently toss berries with the sugar and maple syrup/honey. On Medium heat bring all ingredients to simmer. Cook 5 minutes, remove, keep warm. reserve 1/2 berries for garnish.
- Preheat your skillet over medium-low heat and brush with 1½ teaspoons of butter (I like to brown the butter for a second to accent accent the nutty flavor). Give the batter a light swirl with a spoon in case the buckwheat is starting to separate from the liquid. Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about 1 inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
- Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Repeat the process with the remaining batter, adding more butter when needed. Garnish plate with more yogurt, top pancakes with compote. Add some more reserved fresh strawberries . Serve immediately.
Strawberry, Basil, and Blood Orange Fizz
(makes 2 drinks)-2 Pint Glasses Needed
10 strawberries, hulled and sliced
3 large basil leaves julienned
2 tsp sugar
½ cup blood orange juice (2 blood oranges)
¼ cup lemon juice (2 lemons)
2 Tbs lime juice (1-2 limes)
ICE! Don’t forget the ice!
Orange Sparkling water
Blood orange slices and strawberries for garnish
Add strawberries and sugar to a cocktail shaker and muddle until they’re broken down and sugar is dissolved add the basil. Add the citrus juices, ice, shake, and strain through a fine mesh sieve into a large glass or liquid measuring cup. Press on the pulp to extract all of the juice. pour on ice filling each pint glass 1/2 full with liquid and top with orange sparkling water. Add fresh julienned basil and a strawberry to decorate the pint glass.