Hey peeps! I’ll get to the recipe for these crepes in a bit, but I wanted to update you on Day 1 of my Whole 30 first!
Along with a bunch of you, I started my first Whole 30 yesterday, and I hope you guys did better than I did! It’s not that I cheated really, it’s just that since I was cooking all day and responsible for the food we were serving, I had to taste everything myself. So I ended up taking in very small amounts of non Whole 30 foods in the tasting I had to do throughout the day. Overall my food intake was low, and I didn’t end the VERY LONG day with a piece of Lindt 90% and a little bourbon like I REALLY wanted to! So I don’t consider it a total loss, just not as strong a start as I was hoping for! There will be a few more days throughout my month where I may have to taste a few things before we serve them, but it should be few and far between, and in miniscule amounts, so I’m hoping it won’t derail my progress. How did you guys do on the first day!? Looking forward to hearing about it!
So far today I’ve had a green smoothie (light on the fruit), 3 fried eggs and half an avocado. I also tried a few sips of coffee using Silk brand unsweetened vanilla flavored almond milk and it really wasn’t too bad!
A note about buying almond milk for the Whole 30: I usually use Almond Breeze but when reading the label at the store the other day I saw that it contained Carageenan which is a no-no on the Whole 30. I searched the other available brands at my local store and the only one there that didn’t have Carageenan in it was the Silk brand. So check your labels for Carageenan people! Also out is MSG which can be labeled as Monosodium Glutamate, or apparently a lot of other names according to this website which tells you what else to look for (ex. hydrolyzed protein – who knew???). Sulfites must also be avoided on the Whole 30 and I found this list of foods that may contain sulfites – which is helpful since it’s not always in the label. I’m assuming things that have natural sulfites are OK, like shrimp and coconut – but that’s up to your own personal preference. If you have questions about what is or isn’t OK on the Whole 30 you can always scope out the Whole 30 Forums.
And now finally, the crepes! I knew going in to this that breakfast would be a challenge for me. I get sick of eggs quickly which is why I usually supplement with Cream Cheese Pancakes a few times a week. Since those were out for the duration of the Whole 30 (no dairy allowed), I needed to come up with an alternative. I sweetened the low carb and gluten free Cinnamon Faux-st Crunch Cereal with apple juice and had good results, so I thought I’d give it a try with these crepes. With syrup out as an option, making this warm apple compote using more apple juice, coconut oil, and cinnamon was a no-brainer. It was definitely a satisfying breakfast alternative to eggs, and will be my new “go to” weekend breakfast. I think it will have some good savory applications as well so look for some more recipes in the near future. As a bonus, these kept well in the refrigerator. I reheated some in the microwave the next morning – quick, easy, and delicious, they met all of my breakfast criteria!
- 2 eggs
- ¾ cup almond milk
- 2 Tbsp coconut flour
- ¼ cup hemp seeds
- 2 Tbsp flax meal
- 1 Tbsp coconut oil
- ¼ cup apple juice
- 1 Tbsp cinnamon
- pinch of salt
- Combine all of the ingredients in a blender or Magic Bullet and blend until smooth. Let the batter rest for 2 minutes while you heat up your non-stick pan.
- Fry in clarified butter or coconut oil on medium-low heat for about 3 minutes on the first side and 1 minute on the second. Don't flip too soon or you'll end up with a mess on your hands!
Approx. nutrition info for 2 crepes w/ sugar substitute: 159 calories, 11g fat, 2g net carbs, 7g protein
- 1 cup of chopped apples
- 1 tsp (or more) cinnamon
- 1 Tbsp clarified butter or coconut oil
- 2 Tbsp unsweetened apple juice
- Combine all ingredients in a small saucepan and cook for several minutes until the apples are softened to your liking.