The foodcation of champions continues! After frolicking the dogs on the beach this morning, we came home to craft an impeccable meal.

Returning home we decided to make sprouted bagels with raw cultured butter and avocado (yay, fats of all kinds!), omelets with local pastured eggs (from yesterday’s farmer’s market), organic tomatoes (also from the market), avocado, onions, and raw cheese cooked in raw butter. Not to mention, topped with sea salt!

Because every meal, including breakfast, should be finished with a little something sweet, I made an oven pancake with organic blueberries and peaches (from yesterday’s farmer’s market), pastured eggs (from the market, too!), sprouted flour, raw milk and butter!

Oven Pancake


1 tablespoon butter (preferably raw cultured butter)

1/2 cup milk (preferably raw whole milk)

1/2 cup flour (preferably sprouted whole grain or I use almond for gluten-free)

2 eggs (pastured, free range)

1 organic peach*

1/2 cup organic blueberries*

cinnamon to taste*

raw cane sugar to taste*

Put it Together:

Step 1. Preheat oven to 475 degrees Fahrenheit

Step 2. In a bowl, combine milk, flour, and eggs. Mix well.

Step 3. Slice peaches and rinse blueberries.

Step 4. Butter and arrange peach slices and blueberries in pie dish.

Step 5. Pour mixture over fruit in pie pan.

Step 6. Sprinkle cinnamon, sugar, and small pieces of butter on top.

Step 7. Bake in oven for 20-25 minutes or until top and bottom are brown.

*Note: Fruits and spices may be substituted for savory ingredients and butter topping substituted for cheese (fat on top guarantees a good brown top).