I don’t know about you, but I am just not a fan of the typical keto egg-and-cream-cheese pancake. It’s ok, but a bit…meh. Sure, I could jazz it up. But if I’m cooking for a whole family, that’s a lot of work since I find you have to use moulds to keep them in shape until they set, over and over again…
Truth be told, I’m not a huge fan of eggplant. I could take it or leave it. I like it more than brussels sprouts, but less than zucchini. This is THE recipe that got me to like eggplant (at least, I like it cooked THIS way…). In this day and age, with so much variety from all over the world, there is no reason NOT to try something new–and this one worked out great!
So, I’ve been doing this ‘paleo thing’ for awhile now. I can safely say that the hubs & I have meal planning down to a fine art. I plan all of our dinners for the week on Sunday based on whatever meats we have on-hand, which is to say, meats on the topmost layer of one of our chest freezers in the basement (we buy our meat once a year).
Did you come into this whole paleo-thing thinking, “Oh, I’m going to lose all this weight, I’m going to heal my gut, I’m going to fix my [whatever] and everything’s going to be all perfect?
And that didn’t happen?