So far, I’ve been lucky with my paleo cooking adventures — everything has turned out well and been pretty tasty.
That changed this morning.
My first attempt was to make these three-ingredient paleo pancakes from Mark’s Daily Apple.
Wow! I thought. I can make pancakes with just banana, egg and almond butter? This is gonna be great!
Meh. It was not great.
No matter how long I cooked (and burned) them, the pancakes just didn’t seem “done.” They didn’t taste horrible, but they were a gross texture. I tried adding almond meal to the batter to see if that would help the issue, but I just couldn’t choke down the result. Next time, I’ll have to try an almond/coconut flour-based recipe to get something closer to regular pancakes.
Moving on… I’ve wanted to try these delicious-looking eggs baked in hollowed-out tomatoes from Everyday Paleo, so I went for it.
The directions said to bake them at 425 degrees for 25 minutes. Hmm.
After 35 minutes — 10 minutes longer than the directions called for — the egg whites were still liquid under the surface and the yolks were cooked through, which was exactly the opposite of what was supposed to happen!
When in doubt, just scramble that shiz up.
The end result: An egg-and-tomato scramble with sea salt, pepper and chives straight from my mom’s garden. One chicken-apple sausage on the side.
It wasn’t what I was planning or expecting, but it filled my tummy… like two hours after I started making breakfast.
Ha! Live and learn.
Dev on Running 