So it’s been a little while since I’ve shared what I’ve been cooking in this little nook of the Internet. Well you see my friends, I’ve gone and gotten myself knocked up and boy did that throw me for a loop…
Yes, yes, I’m pregnant, errr we’re pregnant (no wait, I’m pregnant since I’m the one doing all the work, he just had all the fun). We’re totally thrilled…and shocked at how confident we are in our abilities that we think we can actually raise a human…to adulthood. I guess we’ve raised our sweet little dog since he was 6 weeks old and he’s still alive so it must be the same thing with a kid…right???
The thing with pregnancy is that it gives you 9 whole months to prepare. I had imagined that my pregnancy would be a time of cooking the most nourishing foods for myself and happily batch cooking freezer meals so that our little family was ready for when the new baby came. Well I can already hear all you women who have been pregnant before snickering through the fiberoptic internet waves. I know, I know, who was I kidding? Pregnancy is hard. It seems that when you’re cooking up a baby, you have very little energy (or desire) to actually cook up any food. In fact, I had no desire to enter into the kitchen at all. And I was regularly annoyed at the disgusting sights and sounds emanating from M’s cooking in our kitchen-“you’re making eggs for breakfast?!—ewwww”, “you’re eating a perfectly seared steak for dinner?-gross” “is that onions frying in butter that I’m smelling—who invented such a vile thing?” Let’s just say that those first four months of pregnancy was a tough time for both of us. In point form, this pretty much sums up how I felt between pregnancy weeks 5-16, a time I’ve endearingly coined “The Crap Time”:
I didn’t eat vegetables, meat or well protein in general.
I thought greens were nasty.
Garlic was foul.
Onions were evil.
Bone broth was too hot and fatty to even look at, let alone eat.
If it wasn’t cold, I didn’t want to eat or drink it.
But paleo is all about focusing on what you can eat, what you do like. So allow me to share the foods that got the green light:
Pizza, gluten free or not.
Bread and butter.
Anything that was not cooked by me or prepared in my house b/c it stank so bad.
Basically anything that was beige was a gastronomical delight.
I had pancakes for dinner for a week straight. I highly recommend these grain free pancakes.
I even purchased and regularly ate Crispix cereal. #notpaleo
Honestly ppl, I didn’t even know who I was anymore.
To prevent scurvy, I ate oranges, apples and berries. Watermelon was delicious when so few things tasted edible. I threw 10.2 blueberries on my cereal every morning for good measure.
Oh and I smelled bad too. As if the hormones weren’t wreaking enough havoc on my appetite, they also literally made me wreak. So there I was barefoot and pregnant, smelling bad, gnawing on a piece of dry toast.
It was a very, very dark time
Thankfully it’s over now, sometime around 16 weeks, I kind of started liking food again. I’m back in the kitchen acting like my old self now. I’m still proud of myself for mustering up some edibles for you to enjoy on the blog: here, here and here. But I’m much prouder of the recipe I have to share with you today. It’s strawberry season and every year during Wimbledon, I make a strawberry breakfast to honour these lovely red globes of sweetness. The Dutch baby is actually an American invention and I like to think of it as a lazy pancake. You make the dough in one bowl and then you pour it into one skillet. It’s baked in the oven so you don’t have to fuss about flipping individual pancakes and keeping them warm, blah, blah, blah. There’s no sugar in the batter so you can douse it with maple syrup. Served alongside fresh fruit, it’s a dessert. Served alongside eggs, sausage and some sliced tomatoes, it’s the perfect sweet and savoury breakfast.
Enjoy, and I promise to be back with more culinary tales, peppered with pregnancy lore as well.
|Dutch Baby|| |
- 3 large eggs, at room temperature
- ¾ cup coconut milk (from a can)
- ½ tsp vanilla extract
- 3 tbsp of coconut flour
- ½ cup arrowroot starch
- ¼ tsp of cinnamon
- ½ tsp baking powder
- ⅛ tsp salt
- 3 tbsp unsalted butter or ghee or coconut oil to make it dairy-free
- 1 lemon, cut into wedges
- icing sugar, to finish
- Preheat the oven to 425 F.
- Place a 8-9" cast iron pan in the oven to preheat.
- Into a large bowl, crack the eggs and whisk them for 30 secs (I used the whisk attachment on my immersion blender but you could totally do it by hand).
- Add the coconut milk and vanilla extract and whisk again to combine.
- Add the coconut flour, arrowroot, cinnamon, baking powder and salt. Whisk thoroughly until you have a smooth batter.
- Set the bowl aside and let the batter rest for 6 minutes.
- Meanwhile, remove the pan from the oven and add the butter, ghee or coconut oil. Return the pan to the oven and allow the fat to melt. If using butter, let it turn nice and golden and bubbly.
- Once the fat is melted, remove the pan from the oven and pour the batter in the centre of the pan.
- Place it in the oven and bake for 20-30 mins. Check on it at 20 mins. It will be done when it is nice and golden brown and puffed up.
- Cut into wedges and serve with lemon wedges, icing sugar and fresh fruit.