Hello my almond butter loving friends. If you're new to HEAB, you may like to subscribe to my RSS feed or receive my posts via email. Thanks for reading!
My breakfast for the past 2 days has been influenced by several, and I thank you all. I originally got the idea for making this sweet egg pancake from Ashley. However, I couldn’t locate the recipe until just now. (Ashley, I really want to try your version as I forgot how delicious it looks!) Anyway, all I remembered was to cover the eggs while they cooked. So, my first attempt at what is basically a flourless crepe was yesterday, and it turned out so good. All I did was beat 2 whole eggs with 1/3 tsp of baking powder and cook the egg mixture over medium heat in a covered skillet, no flipping required. Then, taking reader Tracy’s advice, I covered it with 1/2 a mashed avocado and Trader Joe’s reduced sugar strawberry preserves.
Don’t knock the avo/jam combo until you try it. Tracy, you were right, I loved it. 
This morning I woke up early with my mind spinning. So much to do before the HEABlet arrives, but I know it will all fall into place. It will, right?!? To try and calm myself down, I set about making myself another crepe as I figured it would make a good light breakfast before my 8:30 AM yoga class. This time, taking Amber’s advice, I added cinnamon to the batter, and topped my egg pancake with Artisana macadamia cashew butter, Naturally Nutty cinnamon cashew butter, and TJ’s strawberry preserves. I forgot to cover the eggs while they cooked, but they still came out great. (The black specks are from my cast iron skillet – yay, more iron!)
Yum, another winner!
Thanks to Ashley, Tracy, and Amber for all the breakfast inspiration.
Who has inspired your favorite meal lately?
{ 74 comments… read them below or add one }
Of course avocado and jam would work–it’s just like BUTTER and jam! (Though I’ve never tried it–but might soon!)
I haven’t been eating anything too exciting lately, but tonight I’m having Chili — and it was loosely inspired by you! You had CD’s chili a few days ago and that got me really craving Chili. I had all the ingredients for my regular recipe so I threw that in the crockpot for tonight. Maybe next week I’ll try the Almond Butter chili
Avocado + just about anything = delicious!
Holly,
Enjoy your chili! We’ve been eating CD’s version at least 2 nights a week. Love it!
it’s not so much a WHO as a WHAT–lately, (and I know you’ll be able to appreciate this,) I’ve been chompin on kabochas like CRAZY now that my grocery store has them in for squash season!!! no more running to the international market where they cost an arm and a leg, nooooo sir!
Taylor,
Can you believe it’s been months and months since my last kabocha. Gosh, at least 8 because I know I haven’t had since before the HEABlet came along. Must get some ASAP!
Nice! I’m so glad you tried (and liked) it! I bet it was amazing with that cashew macadamia butter.
Amber,
It was. Thanks again for the idea.
I love crepes! those look delicious! I have to say my grandmother has inspired me a lot lately. She and I have talked a lot about food and recipes (she has celiac) so we have been experimenting together. I hope you have a good day and good luck getting everything done!
yum! i think everything will fall into place beautifully, no worries! my breakfasts are usually european inspired. i eat anything from olives, nuts, cured meats to hemp or chia smoothies. i’m also a huge fan of the breakfast salad ( i usually do this on the weekend)
Melissa,
I like your style. Most people think I’m crazy for eating veggies for breakfast, but why not? They eat eggs for dinner.
Okay. I’m going to have to try the avo/jam mix…I’ve been on a serious avocado kick lately
Anna,
You’ll love it!
One of my very favorite go-to lazy meals is homemade BBQ beans over a baked sweet potato. I just mix kidney beans with 2 of my favorite local BBQ sauces, onion powder, and garlic powder, and put it on top of a sweet tater. Oh myyy it’s sooo good! I was inspired by Caitlin over at HTP
Kayla,
Yum, I’ve done that but have always bought baked beans. Great idea to just whip your own healthy version without a lot of sugar!
I should not have come here
I miss being able to eat so badly and you make eggs look freakin’ amazing every time you make ‘em!!
hope they were as good as they look!
Sorry Heather…please keep coming back.
It looks like a Tortilla! …but, I’m guessing it does not taste like a pancake?
Love the toppings though!
And don’t worry about getting everything done…trust me, there will always be something else to do, so no matter you do it’s a step forward! When is your due date again?
Eatmovelove,
Taste like a really eggy crepe. HEABlet due to arrive November 18…8 weeks from now. Ahhhh!!!!
Actually I took inspiration from some of your food to create a favorite meal! Squash, Trader Joe’s Oatbran and Nut Butter!!
I cut a squash in half, I have been using Acorn or Buttercup because they are easy to find right now, and roast the halves at 450 for about 45 minutes cut side down. When those are done I cook some Oatbran on the stovetop with vanilla and cinnamon. I take half a squash, fill it with my Cinnamon Vanilla Oatbran and top with with a little more cinnamon and nutbutter. The best bites have squash, oatbran and nutbutter! It is definitly a new colder weather comfort food. Let me know if you try it!
EmGrover,
Tried it already: http://heathereatsalmondbutter.com/2009/05/23/carb-on-carb-action/, and you’re right – comfort food at its finest!
Oh and P.S (sorry I hate “P.S”
)…are you doing the “Next Food Blog Star” thing that alot of the other “big” bloggers are doing?
Eatmovelove,
No, I am not doing the “Next Food Blog Star”.
It will definitely work out!!I want to try a crepe with sauteed onions and mushrooms with a smear of avocado .YUM:-)cc
Avocado seems to be good with just about anything, doesn’t it?
Kelsey,
Yes!
OK, first: you must have been reading my mind. After watching the finale of MasterChef the other night, I’ve been wanting to make some fruit crepes (one of the finalists made nectarine crepes – yum!) so thank you for sharing this flourless recipe at the perfect time.
Second: I MUST try avo & jam combined. So interesting! Would never have thought to pair the two together! Nice!
Shari,
You’re welcome. Hope you enjoy the crepes, and you should definitely try the avo/jam combo. Loved it!
Actually, you were the inspiration for the meal I was loving on all week long. It all stemmed from when you had to get creative to make your pasta sauce in the blender while you were in Michigan. I attempted my own version, mixed it with pasta, and that was dinner most of the nights the past week. Oh, and I crumbled corn bread in it.
I think the world was on the same corn-bread wavelength this week.
I hope your day is going well and you aren’t stressing too terribly much about the kiddo coming!
Thanks Nikki,
I’ve managed to calm down – the yoga helped. So happy to hear you’ve been enjoying your homemade pasta sauce…love that your added corn bread. Yes, there is definitely something in the air this week as I was just over at my mom’s and she was about to make cornbread. Maybe it’s the changing of the seasons.
weird as it sounds, my hubby’s grandmother has! she’s italian and an amazing cook…i wish i could match her homemade red sauce someday!
Your creations are so great, Heather. It makes my life (almost) complete to see all of your combinations that others would knock off. I’m known in my family for my food peculiarities, but just because Martha doesn’t do it doesn’t mean you shouldn’t!
Thanks for the insiration =)
Natalia,
You’re welcome, and I promise to stick to my food peculiarities if you promise to stick to yours!
Aw, you are so welcome! I’m very intrigued to try avocado and jam. This week I was inspired by a lot of my readers with what to do with the 10lbs of apples my aunt gave me. The ideas were fabulous. I’m still working through them
Ashley,
Try the avocado + jam combo, but with some fresh homemade apple butter!
I just LOVE how bloggers inspire so many meals and combinations that “normal” or “nonbloggers” would never think of! Avo + jam sounds amazing! I must try it! Coming to your blog really inspires me, Heather, especially all the fun combos you try, and usually love! Marinutta sauce is a fave of mine
Meg,
Marinutta is one of my favorites as well. In fact, most of my favorite recipes aren’t even mine – they are CD’s!
Love the looks of those crepes! Lately I have been gobbling up the remains of my Personal Chef practical project- rosemary mint pork tenderloin with apple raisin chutney! Yum!
xo
Kris
Kris,
Yum indeed. I love pork tenderloin. Also love adding raisins to savory dishes. Sounds amazing!
Brilliant HEAB! I am all over the avocodo and jam combo, have not tried it yet.
Great crepe recipe, I have a crepe pan too,
I just got back from a trip to France and Portugal last week, and I had such amazing cheese there. I’m renewing my love affair with goat cheese and blue cheese.
Tonight my boyfriend and I are having a chili cookoff between the two of us. I’m making CD’s almond butter chili!
Allison,
You must let me know who wins. Best of luck!!!!
“So much to do before the HEABlet arrives, but I know it will all fall into place. It will, right?!?”—
Yes, and no. You have boobs. So her food is covered.
You have a bed and arms, so her resting place is handled, she will spend more time next to you than in her “own bed” anyway so even if the crib isn’t there yet, not a biggie.
You have clothes. I saw your shower photos
You have diapers and wipes. Waste removal is covered.
Carseat & Stroller. Get those.
Ok you’re done.
Seriously, we are made to thing having a baby means having more gear, but as you and i have talked about, resisting consumerism and clutter as much as possible is a great thing
And 100 or 1000 years ago, women had each other. They had no gear.
I just emailed you, just LMK if you have questions.
I remember feeling like you’re feeling, you are doing GREAT and are on-track and you are totally normal to be concerned and anxious but don’t be.
Averie,
Got your email – thanks so much!
Car seat/stroller – check. I think we’re good!
Ooooh, I LOVE crepes! I usually make them with egg and a tsp. of coconut flour, with some salt/stevia/cinnamon/spices depending on if I want sweet or savory. I’ve taken to making “crepe dogs” with some nice TJ’s sausage. For a savory crepe, I like adding salt, basil, pepper, and a pinch of baking powder.
Crepe dogs – I must try that. Love TJ’s sausage and their turkey dogs as well. Thanks for the idea Mimi.
Heather, just curious how you eat the crepes? Do you roll them up or fold them over in half? Looks super yummy!
I had seen that recipe a while back, really wanted to try it, then kinda forgot about it… so Yay, thank you for reminding me!!
avo and jam – now that’s creative! but I’m sure so tasty.
Lauren,
You’re welcome, and yes, you must try the avo/jam combo. Delicious!
i do not know who can claim credit for them, but kale chips have been rocking my world lately. that and using beans as a meat substitute, i made meatless sloppy joes this week and they were yummy and made black bean burgers last week…..yum.
Meghan,
I always credit Kath (www.katheats.com) for kale chips, but I’m not sure who came up with the original recipe. Have you ever tried Snobby Joe’s. The recipe calls for lentils, and it’s one of my favorite meatless recipes:
Ingredients:
1 cup uncooked lentils (I used green and soaked them for several hours prior to cooking)
4 cups water
1 T olive oil (I used 1/4 cup water instead)
1 medium yellow onion, small dice
1 green bell pepper, seeded, small dice
2 cloves garlic, minced
3 T chile powder (I subbed in 1 T chipotle chili powder because we were out of regular)
2 t dried oregano
1 t salt (probably don’t need this)
1 (8-ounce) can tomato sauce
1/4 cup tomato paste
2-3 T maple syrup
1 T prepared yellow mustard
Pour the lentils and water into small saucepan. Cover and bring to a boil, then lower heat and simmer for about 20 minutes, until lentils are soft. Drain and set aside.
About 10 minutes before the lentils are done, preheat a medium-sized saucepan over medium heat. Saute the onion and pepper in the oil (or water!) for about 5-7 minutes, until softened. Add the garlic and saute for a minute more.
Stir in the cooked lentils, chile powder, oregano, and salt. Add tomato sauce and tomato paste. Cook for about 10 minutes. Add the maple syrup to taste and the mustard, and heat through.
Turn off the heat and let the pot sit for about 10 minutes, so the flavors can meld.
All these jam combos are getting my creative juices flowing! My latest recipe was inspired by a magazine…how sad! xx
Laura,
Not sad at all. I’ve been known to rip out recipes from magazines at the doctor’s office. Shhh, don’t tell.
It’ll definitely all fall into place!! No worries, the lil HEABlet’s going to come into a perfect home.
The avocado and jam sounds excellent! Another sweet & slightly savory combo.
I love avocado/hummus combo but never thought to combine avocado with something sweet.
Whenever I make egg white crepes, I put banana and nut butter in it and roll it. Portable snack and yummy!
Lea,
I love mixing avocado in sweet dishes. It makes a great chocolate pudding – must mix with nut milk, cocoa, and sweetener of choice. It also works great in smoothies – makes them super creamy!
Oh my goodness, I am so excited to try this recipe!
I am going to start toying with a high lean protein diet and was fretting about the variety of egg dishes one could really create. You provided me with a much needed boost of confidence that the possibilities are endless!
Monica,
So many possibilities with eggs – don’t fret!
I eat egg white omelets ALL the time. For both breakfast & dinner. I have topped my morning omelet w/almond butter, natural peanut butter & SF syrup – oh my!! I will also add cinnamon, nutmeg & ground flax to the eggs before cooking for a tastier version. For the dinner version I usually add lots of spices to the eggs before cooking: chili powder, garlic & onion powder, basil, oregano, paprika, dill, black pepper, dry chopped onion. Then I will top it w/either FF butter spray, my own salt free spaghetti sauce, FF sour cream mixed w/brown mustard, hummus or natural peanut butter or almond butter & SF strawberry preserves. So, omelets can be seasoned to your taste to be a “pancake” or “tortilla”. I eat these various omelets 3-4 x a week.
Laurie,
All combos sound delicious…and never thought to mix sour cream with PB. I bet that’s really good!
Avocado and jam! I wanna try! The other week I was at a brunch that featured delicious homemade strawberry preserves on homemade bread which I had with my goat cheese and roasted veggie frittata. You better believe I put jam on my bread and topped it with the eggs, something I learned from blogs. Jam is so multi functional, no?
Maya,
Yes, agreed – I am loving jam on everything these days, and I would have been right there next to ya at that brunch piling my frittata on my bread.
Hi,
Love your site! I just tried your egg crepe with cinnamon added and filled it with the avocado/raspberry fruit spread. Oh my gosh! The best thing ever!!! I can’t wait to try other fillings too. Thanks for posting this!
I think this is my first comment here
Colleen,
Thanks so much for reading. Happy to hear you enjoyed the crepe!
Mmmm, I will def have to try that crepe with the avocado/jam combo! Sounds yummy!
I’ve been getting most of my inspiration lately from your blog and from Allie’s at http://www.livelaugheat.com. I’ve always eaten pretty heathy, but I was starting to get bored with the same ol’ things…but now I have ideas!…and a new love for almond butter! I actually made my own today with Emerald’s Cocoa Almonds and had it with apple slices and cinnamon! Mmm, mmm, mmm!
Heather,
I’ve had almond butter made with those Cocoa almonds…oh my gosh, ADDICTIVE! Thanks for reading HEAB – glad you’re getting some good ideas from both myself and Allie!
Heather I can’t get enough of the flourless crepes! I had them for lunch again today with goat cheese, avocados and tomatoes, gosh they are so creamy and delicious. I took a better picture and posted on my blog linking to your blog and flourless crepes post. Hope you don’t mind!
Ana
round 2 tonight….first time i think my skillet was not cooperating it was lke half hot half warm and it didnt cook right lol.
gonna try it tonite with steak/onion/mushroom/cheese!!!!!!!!
Mallory,
I feel your pain. I tried making this recipe in my cast iron yesterday, and half of it totally stuck. So, I basically ended up with a scrambled crepe. Still good though. Hope round 2 goes well tonight! Loving the combo of flavors you’re going to use.
Sounds yummy! All of them! Could you substitute Egg Beaters for the 2 whole eggs? If so ever tried it?
Michelle,
I’ve never tried but I don’t see why not. The Egg Beaters should work. Enjoy.
Heather, I made some flourless crepes today and they’re so good. Ironically, my hubby’s specialty is omelets and he makes them like this! Right before he covers them, though, he places the fillings on top (usually veggies) and they cook right in.
I think I used a smaller pan for mine (it’s an 8-inch skillet), as yours look thinner. What size of pan are you using?
Also, I blended the batter in my vita-mix until is was frothy. Next time, I’m going to add some basil to that mixture. So many possibilities!
Amber,
So glad you enjoyed the crepes! I’ll have to try your husband’s method next time I make them. I think my skillet is a 10 or 12 inch – definitely makes for a pretty thin crepe which I enjoy, and they take no time to cook, and yes, definitely try it with some basil next time. So good!
Thank you so much for the flourless crepe inspiration! I’ve made one sweet and two savoury crepes so far… so tasty & so easy!
Heather J,
You’re welcome – so glad you’re enjoying the recipe. Thanks for letting me know.
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