I'm coming out of my hashimoto funk. Finally. The last few months have been a bit on the brutal side. My least favorite symptom has been the brain fog that makes it nearly impossible in my case to think or be creative. Without brain power- recipe development and life itself becomes tough. I lost my desire to bake or do much of anything. Which is so unlike me.
I started treatment with Dr. Richard Herbold a little over a month ago- and he was the first practitioner able to get under the underlying causes for my volatile leaky gut. He discovered my adrenal fatigue and a gut infection. Within just a few days of my new supplements I began to perk right up. A healthy me spends every moment thinking about new recipes ideas. That part of me is coming back, and I can't even begin to tell you how thankful I am. The healthy version of me is always happy, always positive and excited about the possibilities that each day brings. The dark, irritable and negative hashimoto girl is almost gone. Thanks be to all that is good, because I hated that girl I was becoming.
Sunday morning for the first time in at least 6 months I woke up feeling great. So great that I jumped out of bed excited to get into the weekend house cleaning routine, excited to take the dogs out. Above all else- I was excited because I had a fun little recipe idea to test out and I had the desire to get out of bed to do so. I made breakfast for my husband. It may not sound like a big deal, but for me it felt monumental. Nothing brings me more happiness that feeding that man that I love so dearly. Blame it on my Italian momma maybe for instilling that desire.
I made him this recipe. Its quite simple and took me all of 15 minutes start to finish (including clean up) . I used an Ebelskiver pan which I have been dying to find an excuse to pull out. If you do not have one- feel free to make these as regular pancakes. The sausage links can still be pressed into the pancakes (Think sausage pancakes instead of blueberry!)
If you want to try something new and fun- try pouring the batter into a greased muffin pan and bake them like popovers. I would try cooking them at 400 until cooked through.
I have had a number of readers make this recipe with great success replacing the eggs with either chia or flax gel. I have not yet tried this myself, but do suggest you give it a try if you need to avoid the eggs.
- Sausage cut into bite sized pieces.
- 1 Cup Blanched Almond Meal (such as Nuts.Com)
- 3 Large Organic Eggs
- 2 TBS Oil (I suggest Grapeseed or Coconut Oil- I Love the brand Garden of Life!)
- 3 TBS Water or Nondairy Milk
- 3 TBS Granulated Sugar (refined or unrefined. Stevia may also be used to taste)
- 1/4 Tsp. Salt
- Oil for Cooking
- Cook Sausage and set aside.
- To a blender add the 3 eggs. Turn on high for about one minute. Add the remaining ingredients and process another minute until smooth.
- Drizzle a little oil onto pan. Turn the burner on to medium. Let the oil warm for maybe 30 seconds and then pour in the pancake batter. Place a piece of cooked sausage into each mini pancake. Flip after about 1 minute of cooking.
- Serve warm with butter, coconut oil and or syrup of choice.