Blueberry "Country Fried" Pork Chop Lemon Pancakes

Who knew blueberries would work so well with pork? Especially "breaded" porkchops! The "country fried" pork chops are actually coated with a mixture of tapioca flour and almond flour and  are baked, not fried!

For the Porkchops
What you'll need:

• 1 lb of boneless pork tenderloin, sliced about 1/4" thin
• 2 eggs, whisked
• 1 TBSP Dijon mustard
• 1 TBSP arrowroot
• 1 cup tapioca flour (arrowroot or potato starch can also be substituted)
• 1 cup blanched almond flour (I used Honeyville brand)
• 1.5 tsp salt
• pinch of paprika
• fresh cracked black pepper

What to do:

1. Preheat your oven to 375F. Using a tenderizer or mallet, slightly flatten the tenderloin evenly. 
2. In one bowl, whisk together the eggs, Dijon mustard, and 1 TBSP of arrowroot until combined and no lumps are left. 
3. In a separate bowl/pan, whisk together the tapioca, almond flour, salt, paprika, and pepper. 
4. Take one piece of the pork and dip it in the egg mixture, making sure to coat it evenly. Remove the excess mixture by rubbing the pork on the sides of the bowl. Coat it with the flour mixture, making sure to pat it down to get that nice "breading."
5. Place the coated pork on a silicone or parchment lined baking sheet. Repeat for remaining pieces.
6. Drizzle a little olive oil over the pork and bake for 20-25 minutes. 

For the Pancakes

What you'll need:

• 2 eggs
• 1 tsp vanilla
• 2 tsp maple syrup
• 2 TBSP coconut flour
• 1 TBSP sweet potato starch
• 1/2 tsp baking soda
• pinch of salt
• 1 tsp lemon zest
• juice of 1/2 lemon
• Blueberries

What to do:

1. In a separate bowl, whisk together the eggs, vanilla, and maple syrup until combined and slighly frothy.
2. In another bowl, combine the coconut flour, sweet potato starch, baking soda, salt and lemon zest. 
3. Combine the dry ingredients into the wet. Whisk to remove any lumps; the batter is slightly thicker than normal pancake batter. Whisk in the lemon juice. 
4. Over low heat, melt some grassfed butter, ghee or coconut oil in a pan or griddle. Spoon about 2 -3 TBSP of batter and cook for about 2 minutes. Flip and cook for another 30 seconds or so. 
5. Makes about 4 pancakes.
6. To make the blueberry sauce, throw about a handful of blueberries in a pan with the juice of the other half of the lemon. Cook on low until the berries have burst and released its juices. Alternatively, you could throw them in the microwave and microwave on high for about 30 seconds. 

Chocolate Chip Cookie Dough Pancakes

In terms of sweet breakfast foods, pancakes rank #2. Waffles, to me, reign supreme. There is something about it that makes me weak in the knees. swooon. 

I like chocolate chip cookies, but was never really a fan of chocolate chip cookie dough. But one day, I had a craving and caved so I decided to whip up this ridiculous stack. My measurements for the cookie dough aren't exact. I threw together what I had in my pantry and hoped for the best. HAHA


For the Chocolate Chip Cookie Dough
What you'll need:

• 2 TBSP coconut oil, softened but not melted
• 1 TBSP maple syrup
• 1/4 cup almond flour
• 2 TBSP arrowroot 
• pinch of salt
• Enjoy Life Chocolate Chips

1. Mix all the ingredients together. It might be kinda soft so you could probably add a little extra almond flour, about 1 TBSP at a time. Allow the dough to cool in the fridge and harden up a bit.

For the Pancakes
What you'll need:

• 2 eggs, whisked
• 1/2 cup almond milk
• 1 tsp vanilla
• 2 tsp maple syrup
• 1/4 cup coconut flour
• 1 TBSP arrowroot 
• 1/2 tsp baking soda
• pinch of salt
• about 2 TBSP cookie dough (not cooled and hardened in fridge)

1. Mix the wet ingredients (first 4 ingredients) together. Combine dry ingredients in another bowl. 
2. Then whisk the dry into wet. Once combined, add the cookie dough. It's pretty thick. 
3. Pour about 1 large cookie scoop or about 1/4 cup of batter into a pan coated with a little ghee/coconut oil/grassfed butter. Cook on low for about 2 minutes on each side.

Green Eggs and "Ham"

Bacon wrapped asparagus over chimichurri scrambled eggs is a simple and filling breakfast. Pair this with a cup of iced choco-nana mocha Chameleon Cold Brew and you're ready to tackle your day.

For the Chimichurri 

What you'll need:

• 2 cups packed fresh parsley, roughly chopped
• 1/2 cup packed fresh cilantro, roughly chopped
• 5-6 gloves garlic, peeled and smashed
• 3 TBSP apple cider vinegar
• 2 tsp dried oregano
• 1 tsp dried chili flakes
• up to 1/2 cup olive oil
• salt and fresh cracked black pepper, to taste

What to do:

1. Pulse together the parsley, cilantro, and garlic in your food processor until most of the herbs and garlic are finely chopped. 
2. Add in the rest of the ingredients, except for the olive oil. Pulse to combine. Scrap down the side of the bowl, if needed. 
3. With the processor on, slowly pour in the olive oil until the mixture just comes together. You don't want it to end up looking like baby food. Just until you get a nice chunky paste. 
4. Store in an airtight container in the fridge for up to 3 days.

Chimichurri is one of my favorite condiments. Use it to marinate some skirt steak or chicken. Or like I used it in this morning's breakfast, whisk it in some scrambled eggs and you got yourself a winning meal.

For the Choco-nana mocha
What you'll need:

• 4 oz mocha Chameleon Cold Brew
• 4 oz water
• 1 heaping TBSP full fat canned coconut milk, chilled
• 1/3 ripe banana, sliced
• 1 tsp cacao
• ice

What to do:

1. Blend all of the ingredients together in your blender (I used a magic bullet). 
2. Pour over ice. Enjoy!