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“Kelley Cakes” Gluten Free and Dairy Free Pancakes


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This is Kelley. Kelley makes really, really good pancakes.

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Kelley’s pancakes are special. They are special because Kelley has a daughter with auto-immune issues and allergies that are severely affected by the food she consumes. Kelley’s daughter loves pancakes but her body does not love gluten or dairy. Kelley rose to the occasion and created the best tasting gluten and dairy free pancakes I’ve ever tasted. She even had my flour lovin’ boys begging like this…

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If you are cutting back on gluten and dairy, or have an intolerance, give these pancakes a try. Get crazy and throw some Enjoy Life dairy free chocolate chips in there, or some fresh blueberries!

Print Recipe
"Kelley Cakes" Gluten Free and Dairy Free Pancakes
Servings
Ingredients
  • 3/4 cup Gluten-Free Flour
  • 1 Scoop Collagen
  • 1 TBSP Ground Flax
  • 1 TBSP Sugar
  • 1/2 tsp Salt
  • 1 TBSP baking powder scant
  • 1 TBSP Tapioca Starch heaping
  • 2/3 cup Rice Milk
  • 1/2 cup Egg Whites
  • 2 TBSP Avocado oil
  • 1 tsp Vanilla
Servings
Ingredients
  • 3/4 cup Gluten-Free Flour
  • 1 Scoop Collagen
  • 1 TBSP Ground Flax
  • 1 TBSP Sugar
  • 1/2 tsp Salt
  • 1 TBSP baking powder scant
  • 1 TBSP Tapioca Starch heaping
  • 2/3 cup Rice Milk
  • 1/2 cup Egg Whites
  • 2 TBSP Avocado oil
  • 1 tsp Vanilla
Instructions
  1. Mix together dry ingredients.
  2. In a separate bowl (or in the same bowl if you don't feel like washing two bowls like Kelley), whisk together wet ingredients.
  3. Stir wet ingredients into dry ingredients until well blended. You may also add chocolate chips, nut, or fresh berries, if desired. (Enjoy Life Chocolate Chips shown here.)
  4. Pour 1/8 cup batter onto hot and lightly greased griddle. Turn halfway through cooking, until golden brown on each side. These cook just like regular pancakes.
  5. Enjoy!
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October 2, 2017by Jaime Fox
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Good Eats, The Good Life

Easy Air Fryer Glazed Donuts

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I am loving my new Power Air Fryer XL. I have been researching these fryers for months and finally broke down and got one after receiving an unexpected gift card. My husband loves french fries so he was all-in for this purchase.

Now that I wrapped up my first round of Shift Shop, I was able to loosen the reigns on my nutrition for a couple days and have some “cheat” foods. I feel a lot better about myself when I DECIDE to have a treat rather than waiting until I am so desperate that I eat a pint of Ben and Jerry’s. Making a decision about what you will and will not eat is being in control of your health, and that’s a great feeling!

I saw this idea for Air Fryer donuts first on This Old Gal here. I also found it on several other sites after that, but I want to give complete credit to Jill at TOG for turning me onto this! She has several more donut flavors on her page, so please go check out the post! If you are the type of person that only makes food from scratch, check out this recipe from the Power Air Fryer XL site.  And here is one more recipe using the canned biscuits. Those directions required way more glaze than I felt necessary, but if you love some glaze then use those measurements! You can also be like my family and dump caramel syrup on them as an additional splurge. (Oh, it was as good as it looks!)

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The reason this activity was perfect for my kids was that the recipe is so simple, and the cook time is so short. When cooking with kids, you will find that they hate waiting! This type of recipe offers instant gratification. By the time you are done making the glaze and sugar coating, the donuts are done!

How did the kids like them? You decide…

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Enjoy!

xo Jaime

This blog post contains Amazon Affiliate and Beachbody links which help to directly support this blog. I only link up products that I’ve actually bought and used, and I am not sponsored by any manufacturers! My opinions are 100% my own. When you purchase using my links, you help me sustain this blog!

 

 

Print Recipe
Easy Air Fryer Glazed Donuts
This is such a fun activity to do with your kids! This recipe was inspired by several that I found online, but especially by Jill at This Old Gal. My cooking times differed from hers, so I decided to offer my own instructions.
Prep Time 5 min
Cook Time 10 min
Servings
servings
Ingredients
  • 1 can Grand's Butter Biscuit (I used Grand's Flaky Layers)
  • 1 teaspoon oil (I used coconut oil)
  • 3 TBSP Powdered Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 2 TBSP Sugar (optional for cinnamon sugar coating)
  • 1 teaspoon Cinnamon (optional for cinnamon sugar coating)
  • 2 teaspoons Milk or Almond milk (add more if needed to create a thick paste)
Prep Time 5 min
Cook Time 10 min
Servings
servings
Ingredients
  • 1 can Grand's Butter Biscuit (I used Grand's Flaky Layers)
  • 1 teaspoon oil (I used coconut oil)
  • 3 TBSP Powdered Sugar
  • 1 teaspoon Pure Vanilla Extract
  • 2 TBSP Sugar (optional for cinnamon sugar coating)
  • 1 teaspoon Cinnamon (optional for cinnamon sugar coating)
  • 2 teaspoons Milk or Almond milk (add more if needed to create a thick paste)
Instructions
  1. Open biscuits and lay out on clean service.
  2. Use a biscuit cutter or any small round cup to cut out the middle of the biscuit. I used a plastic medicine cup. I pressed it in and twisted it back and forth until it cut through. You will likely need to help your kids with this.
  3. Lightly grease your fryer basket. I used a little bit of coconut oil on a paper towel and let my son rub it all over the basket. This helps prevent sticking.
  4. Set the donut holes aside. Place half of the biscuits into the fryer basket. Set air fryer to 350 for five minutes. (I use a Power Airfryer XL. Your fryer may take more or less time.)
  5. While donuts are baking, combine powdered sugar with two teaspoons of milk and the vanilla.
  6. When timer goes off, immediately remove donuts and put on a plate to cool. Add the second batch of biscuits to the fryer, and follow the same directions as above.
  7. While your second batch is cooking, drizzle glaze onto the donut. If you are using the cinnamon sugar, you dip your donut into it to coat. If you want to skip the glaze and only use cinnamon sugar, just lightly brush a little coconut oil onto the donut and then dip into the sugar mix.
  8. When the donuts are finished, fry your donut holes using a setting of 350 for 3 minutes.
  9. When donut holes are finished, glaze them and then drop them into a baggie of the cinnamon sugar mix and let your kids shake them until they are completely covered.
  10. ENJOY!
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August 8, 2017by Jaime Fox
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Good Eats, The Good Life

Whey Delicious Pancakes

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I’m thinking about my grandmother today, and often lately. My “Gram” is 94 years old and has been in a nursing home for the last few years. I went to visit her last weekend during a quick trip to my hometown in Maryland. It’s hard to see her in there. Her eyesight is gone, and she is no longer mobile. She lived a very vibrant life in her younger years, never missing a dance at the Moose Lodge and loving to stun her friends with raunchy gag gifts. I can’t imagine life without her in it, but I know the life she has now would never be her choice. During my visit, I asked her if she thought she’d live to be 100. She emphatically said, “No!” I said, “Well, how about 95?” She said, “Yeah, I think so.” I said, “How about 96?” She said, “I hope not.”  I said, “Once you hit 95, you’re officially out of gas?” She laughed and said she thought so.

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I spent a lot of time at my Gram’s house growing up. There were things that she cooked that I loved, but she knew my favorite was “breakfast for dinner.” She made THE best pancakes I’ve ever had, and I’ve spent years trying to figure out how to get them to taste as good. Much of it has to do with the fact that she wasn’t afraid to cook those bad boys in hot oil. The edges were so crispy that it was almost like eating a funnel cake at the fair. I’m okay with the fact that my pancakes will never be as good. It is a memory that I will always hold dear and have no intention of replacing.

Now my own kids also love “breakfast for dinner,” along with our tradition of Pancake Sunday. Each time I make pancakes from scratch, I tweak the recipe a little more. Today I tried something new and it took my recipe to a new level. You know all that clear stuff that rises to the top of your homemade yogurt? It’s called “whey” and most people have no idea what to do with it after they strain it from their Greek Yogurt. Turns out you can trade out the liquid in your pancake recipe with whey for a healthy little kick. Not only did my pancakes turn out fluffy and tasty, I loved that I was using something that was essentially free in place of something I would otherwise have had to buy. Want not, waste not!

If you’ve found yourself pondering what to do with your leftover whey, give these pancakes a try. They aren’t as good as my Gram’s, but you’ll never know that!

Print Recipe
Whey Delicious Pancakes
Course Breakfast
Cuisine American
Servings
4" Pancakes
Ingredients
  • 3 cups flour
  • 1.5 TBSP baking powder
  • 1/2 cup Sugar
  • 1 tsp Salt
  • 2 cups whey
  • 1 tsp Pure Vanilla Extract
Course Breakfast
Cuisine American
Servings
4" Pancakes
Ingredients
  • 3 cups flour
  • 1.5 TBSP baking powder
  • 1/2 cup Sugar
  • 1 tsp Salt
  • 2 cups whey
  • 1 tsp Pure Vanilla Extract
Instructions
  1. In a medium size bowl, whisk together dry ingredients.
  2. Whisk eggs, and pour into dry ingredients.
  3. Add whey to mixture.
  4. Stir until completely blended, and make sure not to over-mix.
  5. Stir in vanilla extract.
  6. Using a quarter cup, pour batter onto hot greased griddle (375 degrees) to form 4" pancakes. If you wish, sprinkle in toppings like pecans or blueberries at this time.
  7. Cook until bubble start to form, and then flip. Serve hot of the griddle!
Recipe Notes

This recipe can be cut in half, or doubled.

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April 17, 2017by Jaime Fox
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Good Eats

21 Day Fix Approved Unrolled Tuna Sushi Bowl

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My parents recently sent me a text that said a “Sushi Bazooka” was on the way and to watch for it in the mail. What the heck? A what?? My mom said that my dad saw it on television or Amazon or somewhere, and he decided that they needed one. He also decided that my brother and I needed one. Alrighty then! I can’t laugh at my dad too hard. My love for kitchen gadgets clearly comes from him. He texted me the other day to tell me he had just found a pressure cooker in the garage he’d never even used and forgot he had. I’m going for a visit to Maryland this weekend and though my parents will be out of town, I’m staying at their house. I might have to see what else in that garage!

Anyway, the “Sushi Bazooka” post will be coming soon since you know I have to review and link you up to this contraption. In the meantime, I want to share a 21 Day Fix Approved sushi “unroll.” This sushi bowl is sure to hit the stop for you raw fish lovers out there. I found my “sushi grade” tuna at Sprouts. The butcher recommended that I trim a very thin slice off each side of the steak and wash well before consuming. She said that although the tuna is “sushi grade,” it is still cut on the same board as the other fish. I’m very glad she told me that, and I certainly took her advice.

Now that I know I can successfully work with raw fish, I am ready to tackle my Bazooka! Stay tuned!

Wanna see me make it live? Check out my youtube video and make sure you subscribe!

Also, here is a link to Steve’s Kitchen where I found the great instructions for the sushi rice.

Want more info on 21 Day Fix! Hit me up with questions! I’d love to have you join my team. The fastest way to get a message to me is through my Facebook page! Hope you are following me!

 

Print Recipe
21 Day Fix Approved Unrolled Tuna Sushi Bowl
Prep Time 10
Cook Time 10
Servings
Ingredients
Sushi Rice
  • 1 cup Sushi Rice
  • 1 cup Water
  • 1 dash Salt
  • 1/2 cup Rice Vinegar
  • 1/8 cup Sugar
Toppings
  • 1/2 lb Sushi Grade Raw Tuna Steak
  • 2.5 cups Cucumber, Diced
  • 1/8 cups Green Onions, Chopped
  • 1/2 TBSP Lite Soy Sauce Add more to taste, if needed
  • 2 tsp Sesame Oil
  • 1/2 Avocado, Sliced
  • 1 TBSP Sesame Seeds optional
  • Salt and Pepper to taste
Prep Time 10
Cook Time 10
Servings
Ingredients
Sushi Rice
  • 1 cup Sushi Rice
  • 1 cup Water
  • 1 dash Salt
  • 1/2 cup Rice Vinegar
  • 1/8 cup Sugar
Toppings
  • 1/2 lb Sushi Grade Raw Tuna Steak
  • 2.5 cups Cucumber, Diced
  • 1/8 cups Green Onions, Chopped
  • 1/2 TBSP Lite Soy Sauce Add more to taste, if needed
  • 2 tsp Sesame Oil
  • 1/2 Avocado, Sliced
  • 1 TBSP Sesame Seeds optional
  • Salt and Pepper to taste
Instructions
  1. *These instructions are based off an instruction video from Steve's Kitchen." Please see the link to the video below. Rinse sushi rice well to remove as much starch as possible. Combine rice, water, and dash of salt in saucepan over medium heat. When it starts to boil, turn heat down to simmer. Cover saucepan with a clean dish towel or aluminum foil and then place glass lid. (Make sure to fold the edges of your dish towel up and over the lid as to keep it safely away from your hot burner.) Do not disturb for 10 minutes. After 10 minutes, remove from heat and fluff with a fork. Place cooked sushi rice in a plastic or wooden bowl.
  2. In a small sauce pan, add rice vinegar and sugar and cook over medium heat. Stir and allow sugar granules to dissolve completely. Remove from heat, and drizzle over sushi rice. Stir gently with a plastic spoon.
  3. Thoroughly wash sushi grade tuna. On a clean service, dice tuna into small pieces. Place into bowl.
  4. To the tuna, add diced green onions, lite soy sauce, sesame oil, salt and pepper. Stir well to coat tuna.
  5. Build each serving by adding 1/2 cup rice, 1 and 1/4 cup cucumbers, 1/2 of the tuna mixture, and 1/4 avocado to two bowls. Sprinkle each bowl with 1/2 TBSP sesame seeds.
Recipe Notes

You will prepare more rice than you need for this recipe. I did this purposely in case you want to use additional rice in your bowl. If you are following 21 Day Fix, I recommend using the 1/2 cup that I put in the instructions as this equals one yellow. If you are not following the Fix, you may add as much rice as you like to your bowl. You may have family members (in my case, my husband) who will want a lot more than a half cup. The rice recipe works equal parts rice to water, so adjust up or down as needed.

The counts for the bowls assembled as listed in the instructions: 1 Red, 1 Yellow, 1 Green, 1 Blue, 1 Orange

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April 6, 2017by Jaime Fox
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About Me

Hi I'm Jaime. Modern Day Fox is a place where we celebrate the multi-passionate people in this world who are making it happen. This is also a place for me to create content around the topics I am personally most passionate about – personal development, photography, fitness, food, image, and music. This is a space to inspire and to be inspired. It's a classroom to teach and to learn. It's a table to share and explore. Together, let's learn how to "outfox them all!"

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