Beautiful Saturday!

Happy Weekend Everybody!  We are doing good, started our Saturday with a new recipe and we sure did enjoy it!   We find ourselves trying to be at least 85% Paleo lifestyle with that other 15% being able to really enjoy!  So I was guilty of a dessert last night, mmmmmmmmmmmm.  But that's another day.  Today is Chinese Egg Foo Young in the "nom nom paleo" Food for Humans cookbook written my Michelle Tam and Henry Fong.  I have to say I think this is an amazing book.  The way it's written, the way it incorporates family, the art work and the recipes.......It's just a great book!  So yes, here is another breakfast recipe for a lazy Saturday morning.  Or Sunday.  Or Monday. Oh I guess they would be good any morning I can make it to the Asylum's kitchen and be left alone!  BwwwwaaaaaHahahahahahahaha!  Sorry burst of energy there!  I hope everyone has an awesome weekend!  Enjoy!  We did and the guys put some different hot sauces on them and really enjoyed!  Even my 2 yr old granddaughter asked for seconds! Nice :D

Chinese Egg Foo Young

Makes 6 Patties

Hands-on Time:  30 minutes

Total Time:  30 minutes

6 large Eggs

1/4 Cup Coconut Flour

1 teaspoon Paleo friendly fish sauce or kosher salt to taste

1/2 teaspoon apple cider vinegar

1 Cup diced ham or cooked meat of choice

10 ounces frozen spinach, thawed and squeezed dry

2 scallions, thinly sliced

1 tablespoon minced fresh cilantro

1/2 teaspoon baking soda

Freshly ground black pepper

Ghee, for frying (I used Olive Oil)

Paleo Sriracha (Optional)

1.  In a large bowl, whisk together the eggs, coconut flour, fish sauce, and apple cider vinegar until smooth and lump-free.  Stir in the ham, spinach, scallions, cilantro and baking soda, and season with pepper to taste.

2.  In a large skillet or griddle, heat a tablespoon of ghee over medium heat until shimmering.  Scoop a quarter cup of batter onto the skillet, and flatten with the back of a spoon until it's about 1/2 inch in heaight.  Let it cook undisturbed for 3 minutes, until golden brown.  Using a spatula, carefully flip over the egg foo young, and fry for another 2 to 3 minutes or until cooked through.

3.  Transfer the patty to a wire rack, and repeat Step 2 to cook up the remaining pancakes  (If you have room in the skillet, you can fry up more than one at a time, but don't overcrowd the patties.)

4.  Serve with Paleo Sriracha if you're feeling spicy.

I served this with fresh sliced strawberries!  Very delish and satisfying.  I hope you like it!