The Mindset Shift

Or, how I conquered the desire for McDonald's breakfast for a healthier alternative.

Yay me! I do believe in celebrating our victories no mater how small. Today was one of those days. As I'm taking my daughter to her partial care today, by my self might I add, this overwhelming desire came over me. Bacon, egg, and cheese McGriddle and a Mocha Frappe. Oh, that delightful combination of sweet and salty! And, coffee. Need I say more? Oh, yes...I needed one. Desperately!

“Oh, that delightful combination of sweet and salty! And, coffee. Need I say more?"

In a previous time, I would have given in. I mean, what's one McGriddle and a mocha frappe in the whole scheme of things? It certainly wouldn't be that devastating, right? After all, I wouldn't call it an addiction. I rarely ever get McDonald's, especially for breakfast. I even counted no less than three golden arches on my way home. But, considering what "extras" come on the side... Modified Food Starch, Sodium Acid Pyrophosphate, Flavor Enhancer, Sodium Phosphate, Sorbic Acid, Hydrogenated Cottonseed and Soybean Oils, Partially Hydrogenated Soybean Oil, Mono and Diglycerides, Sodium Benzoate and Potassium Sorbate, BHA, propyl gallate (Preservatives), Artificial Flavor, Caramel Color...yeah, no thanks. I decided to go home and make myself one.

A Homemade Option

I have since found a paleo recipe which I'll share, but mine was rather simple. I just made french toast out of my gluten free bread, and added two eggs and two bacon. Easy enough. Then, I made a mocha frozen coffee by using some ice, instant coffee powder, chocolate almond milk, a splash of vanilla, and my Dutch Chocolate Complete. (I also added a sprinkle of cinnamon, but I didn't care for that as much and won't add it next time.) I took pictures, but they aren't overly stunning. It wasn't quite as sweet as a McGriddle, since it lacked the pockets of syrup. If I would have had pure maple syrup on hand, I would have added it.

Now, for the recipe I will try for next time. This recipe comes to us from Clean Eating With a Dirty Mind. I will be using nitrite-free bacon, but for those who like sausage those instructions are here too.

Paleo McGriddles (from Clean Eating with a Dirty Mind)

Pancake Buns Ingredients: 2 organic cage-free eggs 3/4 cup of unsweetened vanilla almond milk 2 tablespoons canned coconut milk, full fat (refrigerated overnight) 1 tablespoon coconut nectar (Jimbo’s, Sprouts, Whole Foods, The Vitamin Shoppe) 1 tablespoon pure maple syrup, grade B 1 tablespoon coconut oil (melted) 1 tablespoon carbonated water (makes the pancakes fluffy!) 1 & 1/2 teaspoon vanilla 1 & 3/4 cup sifted blanched almond flour 1 teaspoon of baking powder 1/2 teaspoon sea salt 1/8 teaspoon cinnamon

Directions: 1. Heat a medium sized pan or skillet on low heat while you prepare the pancake batter.

2. Put the eggs in a food processor or blender and mix. Then add the wet ingredients: almond milk, coconut milk, coconut nectar, maple syrup, coconut oil, carbonated water, vanilla extract and mix again. Now add the remaining dry ingredients: almond flour, baking powder, sea salt, and cinnamon. Mix until combined. The batter will have a liquid consistency a little thinner than traditional pancake batter, don’t fret!

3. Coat the pan with your choice of anti-stick coating or spray, I used coconut oil. Turn the stove up to medium heat and pour the amount of batter into the pan according to your desired pancake size. These babies will have little holes that start to bubble on top when the bottom is ready just like regular pancakes do, so you’ll know when to flip them. Make sure the bottom is completely done, otherwise they might crumble due to their delicate consistency. They are Paleo after all, there is no gluten to “glue” them together. I suggest using an Egg/Pancake Ring which work well to shape and cook your pancakes. Just fill one half-way and let the pancake cook. When it starts to bubble at the top lightly lift the ring, if any batter starts to seep out the bottom, let it cook longer. Then use a spatula to flip it over once it’s ready. After you’re done cooking the pancake buns, set aside and start making your egg patty, sausage and/or bacon.

Egg Patty Ingredients: 2 organic cage-free eggs splash of water pinch of sea salt pinch of ground pepper

Directions: 1. I threw everything in a bowl and beat with a hand mixer to make the eggs super fluffy. Coat the pan with your choice of anti-stick coating or spray, again, I used coconut oil. Turn the stove up to medium heat and cook the egg like you would an omelet, then fold to a size that will fit on your pancake bun. OR use the Egg Ring mentioned above. Duh.

Bacon 1. For the bacon…please tell me you know how to cook bacon!

Sausage 1. For the sausage patty I had a hard time finding something non-Jimmy Dean MSG loaded processed crap. I ended up getting Applegate Organic & Natural Pork Breakfast Sausage. One minor problem, they don’t come in patty form. So I threw about 4 links into the food processor, blended until I had a ground sausage consistency and then mixed the ground sausage into some beaten egg batter so it would stick together when I cooked it in the pan.

Oh yeah, by the way, McDonald's and McGriddle are each trademarks of the McDonald's corporation so, yeah, just need to cover my hiney!

#recipe #paleo #breakfast