My go-to lunch is a chunk of meat cooked up with some vegetables on the stove. At the moment, however, we are deep into summer and I really haven’t been feeling like pushing food around over a hot stove at noon. Furthermore, It is not always convenient to be home at lunch time. If you’ve been eating primal for any length of time I am sure you have come to know the elusive nature of the on-the-go lunch in a life without grains. Sometimes a sandwich would be really handy, and I don’t mean one where a big saggy piece of lettuce is the ‘bread’ because that’s just depressing.
I came to learn of the green eggs and ham sandwich from Krista Schaus’s blog. Krista is an amazing individual. In addition to being an ex-police officer, she is BOTH a competitive bodybuilder and powerlifter from Toronto. (By the way, anyone else notice there seems to be a disproportionate number of people from Toronto with strength training websites and blogs? Why is that?). She is owner of Defining Edge Fitness which offers an intriguing service called Biosignature Assessment. Apparently they can analyze your hormone levels and make individualized training and nutrition recommendations based on the results. Anyway, Krista’s recipe calls for oats. I substituted shredded coconut as a thickener and then threw in ¼ cup of raw almonds for good measure. The result is a substantial bread-like patty that holds together really well.
You can easily whip up a batch of these in the morning or on the weekend. This recipe will make 6 pancakes – enough for 3 sandwiches. My kids will actually eat these hot of the skillet as if they were ‘regular’ pancakes if I put some maple syrup on them! You can also make a big batch and keep these in a plastic baggie in the fridge. Use them for sandwiches, hamburgers, or even just as a convenient snack. I haven’t tried this yet but I think they’d be fabulous with just a little almond butter spread on top.
This recipe makes approximately 6 ‘pancakes’ – enough for 3 sandwiches.
2 cups baby spinach (packed)
1/4 cup shredded unsweetened coconut
1/4 cup raw almonds
salt and pepper to taste
Combine all ingredients in a blender and blend until smooth. Allow the mixture to sit for about 10 minutes to thicken. Lightly spray a nonstick pan with grapeseed oil spray (you could also use butter or coconut oil). Pour enough batter onto the skillet to make a pancake that is roughly 5 inches in diameter. Depending on the size of your pan, you may be able to cook more than one at a time. Cook over medium heat until firm enough to flip (about a minute and a half). Flip and cook until cooked through.