As a food blogger, I come into contact with a variety of recipes and recipe writers on the daily. It’s actually one of the best parts of being in a community like this is drooling over food for my “job.” There is so much talent in the culinary world and I am constantly impressed with the creativity of my cohorts when it comes to inventing grain-free, dairy-free edibles.

But every once in awhile, somebody comes along and really captivates me. A person who is not only talented but truly authentic in preparing whole foods without being too co
ntrived. Cue ZENBELLY (aka Simone). I am lucky not only to call her a fellow blogger (except that she’s also a ridiculously talented REAL chef) but also a friend. I am not sure how someone can be that gifted with culinary skills AND personality AND beauty AND humor, but I guess some people just really got it goin’ on – and she’s one of them.

Her new book “The Zenbelly Cookbook” is like a beautiful picture book, the kind where you start flipping and get lost in the captivating images of delicious food images. But then you realize, “Oh wait, there’s recipes too? As in, I can make them also?” – and that’s when things really get exciting. One of my favorite details is how Simone photographs the ingredients before making the full dish, so you’ve got a great before and after spread. This to me is really unique, not just in seeing what is going into the recipe, but also seeing that you don’t need 5489023467 ingredients to make flavorful and gorgeous food.

Here are a few teasers for you to wrap your head around: Maple-bourbon bacon jam, ginger scallion pork meatballs, cilantro-lime roasted shrimp. I mean, if your mouth didn’t water, we need to chat!

So here’s the best part: not only do I get to share a recipe from her fabby new book, but I also get to GIVE ONE AWAY!!!! If that didn’t make this humpday a little friendlier I dunno what will! So enjoy this recipe for SILVER DOLLAR PANCAKES WITH BLUEBERRY COMPOTE and enter down below to get your hands on this beauty!!
a Rafflecopter giveaway

EGGS AND BREAKFAST

silver dollar pancakes

with blueberry compote

prep time:

10 minutes

| cook time:

25 to 30 minutes

| makes:

about 24 (3-inch) pancakes

It’s no secret that the average Paleo pancake could be used a weapon. Thanks to the many years I spent

being a lazy jerk and watching my mom cook, I learned a valuable pancake lesson: beat the egg whites.

(And based on that lesson, I’m pretty sure I also learned that being lazy pays.) When fluffy egg whites

are folded into the batter, it aerates the pancakes and gives them some lift. The result? Fluffy pancakes!

For the compote

2½ cups frozen blueberries

½ cup orange juice

2 tablespoons honey

1 teaspoon unflavored gelatin

For the pancakes

8 large eggs, separated

2½ cups almond flour

½ cup arrowroot powder

1 teaspoon baking soda

½ teaspoon finely ground sea salt

¹⁄

cup heavy cream or full-fat

coconut milk

6 tablespoons melted unsalted

butter, ghee, or coconut oil

¼ cup honey or maple syrup

1 tablespoon vanilla extract

butter, ghee, or coconut oil, for

the pan

Make the compote: In a small saucepan over medium heat,

bring the blueberries and orange juice to a boil.

Stir in the honey and boil for 5 minutes, or until slightly

thickened.

Remove the pan from the heat and allow to cool until it

stops steaming.

Whisk in the gelatin. Allow to cool slightly before serving.

Make the pancakes: Beat the egg whites until stiff and set

aside.

In a large mixing bowl, whisk together the almond flour,

arrowroot, baking soda, and salt.

In a medium mixing bowl, beat the egg yolks, cream, melted

butter, honey, and vanilla.

Pour the wet ingredients into the dry and stir until just com

–

bined.

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