It seems like forever since I have made pancakes. My husband was so ecstatic that he said ,” We have pancakes in the house again.” Frankly, I was pretty happy about the idea too. I made some oven bacon to go along with the blueberry pancakes. Mmm, breakfast ( in this case lunch) heaven. I have to admit I sort of miss going to a pancake house and getting pancakes. It is a trade-off, either I feel good, or have my head in a toilet. Well, feeling good wins. Now I have the pancake house home and enjoy every minute.
- 1 c paleo all-purpose flour
- 3/4 tsp baking soda
- 1/4 tsp sea salt
- 2 eggs
- 1/3 c almond milk plus extra to thin out batter (see website)
- 1 tbsp butter, melted
- 2 tsp honey
- 2 tsp vanilla
- 1 c blueberries, divided into thirds (reserve 1/3c for syrup)
In a large bowl mix together the dry ingredients: flour, baking soda and salt.
In a large measuring cup mix until well combined: almond milk (1/3 c), eggs, butter, honey and vanilla.
Pour wet ingredients into dry and whisk until well combined. Set aside – you will be adding more almond milk just before pouring your batter onto the griddle. Heat griddle or skillet.
The batter will be thick, Add more almond milk until batter is to your desired consistency. Pour batter onto griddle; sprinkle blueberries onto batter.
Note: Sprinkling the berries work better for consistency. The berries can sink to the bottom of the batter.
The pancakes are ready to flip when little bubbles begin to appear. Just to be sure, double check color of pancake.
Quick Blueberry Maple Syrup
- 1/2 c pure maple syrup
- 1/3 c blueberries
Combine both maple syrup and blueberries into a glass measuring cup. With a fork mash some of the blueberries so that they release some of their juices. Stir. Microwave for about 30-60 seconds. Pour of buttered blueberry pancakes. Serve. Eat Enjoy.
One of my favorite things to do with a protein is to transform it into different flavor profiles : Mexican, Asian, Italian, American and many others. This is a Round 2 Meal from the Shredded Pork I had made previously. The first meal was the Shredded Pork Plantain Tacos. Now, I am going with a whole different flavor profile – Asian.
I have always liked fried rice, however, it did not like me very well. Now I can eat it anytime I want with no repercussions. This can be easy or extremely easy, depending if you prep the veggies or you by them already prepped. It is all up to you.
- 3 tbsp coconut oil, divided
- 5 eggs, beaten
- 1 cauliflower head, crumbles
- 1 c carrots, diced
- 1 medium zucchini, diced
- 1 c shredded pork (cooked previously from Shredded Pork Tacos)
- 1 tbsp coconut aminos
- 1/2 tsp fish sauce, to taste
- Cilantro, garnish
Microwave diced carrots for about 1:30 minutes, to soften.
Melt 1 tbsp coconut oil in a large nonstick skillet over medium-high heat. Add eggs; cook scrambled style until done. Remove form skillet and set aside.
Melt remaining coconut oil in skillet over medium-high heat. Add carrots and zucchini. Stir in remaining ingredients with the exception of the cilantro. Stir ingredients until well combined, then let cook without stirring for 5 minutes. Top with cilantro.
Serve. Eat. Enjoy.
Today is National Taco Day!
These plantain tortillas are my all time favorite. Top those with some taco toppings and shredded pork, and you are in taco heaven. I made the shredded pork in an instant pot (electric pressure cooker). By using the pressure cooker method the pork only takes 30 minutes. You could use a crock pot and put it on in the morning, so when you come home from work all you have to do is the shredding.
I have been planning to make these tacos all week. What is nice is when the pork is cooking in the pressure cooker, I can make the tortillas in the oven. The plantain tortilla recipe is on my website Paleo4living.com. You really should make these. They will soon become one of your favorites
Cut up pork brisket into large chunks. This will help the meat to cook faster. In a large skillet melt bacon fat. Add meat; sprinkle all-purpose seasoning generously over meat. Brown meat. Transfer to pressure cooker. Add chicken broth, and cook according to pressure cooker (instant pot) instructions. Mine said to cook for 30 minutes, and it turned out perfect.
This would be the time to put the meat into your crockpot, if that is what you have chose to use to cook your pork brisket.
When the pork is done, remove from cooking source and place on a cutting board to shred. I used two forks for the shredding process. Spoon some of your cooking broth over the shredded pork to keep it moist.
Assemble tacos. Serve. Eat. Enjoy.
This is a good recipe for that bumper crop of zucchini that you have no idea how to use. I like to use medium size zucchini so I do not have to peel the skins since they are more tender. If using large/giant zucchini you might want to peel the skins off and remove the seeds.
I love the slight fragrance and taste of lemon in this cake. It is just a hint, not overpowering. Who would think you would be eating a vegetable for dessert?
- 1 1/4 c maple sugar
- 3/4 c coconut oil, melted
- 3 flax eggs
- 2 lemons, juiced, zested
- 2 c grated zucchini ( squeeze out as much of the moisture as you can)
- 2 c paleo all-purpose flour (see website)
- 1/4 tsp baking powder
- 2 tsp baking soda
- 1 tsp sea salt
Preheat oven to 350 degrees. Grease a 9x 13 baking pan.
In a large bowl, combine sugar, oil, eggs, lemon zest, lemon juice and zucchini.
In a separate bowl combine dry ingredients. Stir with whisk to incorporate dry ingredients. Add dry ingredients to wet and whisk together until well combined.
Pour batter into prepared pan and bake until an inserted toothpick comes out clean, about 35 minutes. Cut into squares.
Share. Eat. Enjoy.
I have tried making different kinds of tortillas and they just did not hit the spot. These are amazing. I love the hint of sweetness from the plantain. My husband raved about these, wanting more. This recipe makes six small tortillas. Just right for two people.
- 1 large plantain, chopped
- 3 tbsp aquafaba (liquid from canned chickpeas)
- 2 tsp arrowroot
- 1 tbsp garlic, minced
- 1 tsp lime juice
- salt and pepper
Preheat oven to 350 degrees. Line sheet pan with parchment paper, or use a silicone mat. Set aside.
Assemble all ingredients in a food processor and process. Process until everything is well combined and the plantain is creamed together with the other ingredients..
Pour six tortillas onto parchment paper/silicone mat lined sheet pan. Bake in oven for 15 minutes.
Serve. Eat. Enjoy.
This recipe came by in a roundabout way. I got thinking about making tacos, which called for cabbage in the recipe. I thought I would make a little twist and use broccoli slaw. For ease and time I used bagged broccoli slaw, I recommend either making this early in the day or the night before. The extra time helps the flavors meld together. It is truly delicious. The slaw could be used in tacos, or just as a side. We have had it both ways.
- 1 bag broccoli slaw
- 1 large peach, diced
- 1 lime, zested, juiced
- 1/2 – 3/4c sweet cashew cream
- 1/2 c cilantro, roughly chopped
- 1/2 tsp garlic, minced
- salt and pepper
This is the exciting part. Once you have chopped, diced and minced your ingredients all you have to do is mix thoroughly. Chill.
Serve. Eat. Enjoy.
The name of this salad says it all. Fresh ripe peaches; burst in your mouth cherry tomatoes; and crunchy green beans all in one delicious place. Summer, all on one plate. There is hardly anything better than that. This salad is a flavor explosion in your mouth. Easy to put together also.
Earlier in the week I had made some pan seared green beans to go with another meal. Do not be afraid to mix things up and make your salads unique. Do you want to eat the same salad every time – Not me. Remember, the more color in your salad the more nutritious it will be for you. This salad serves two large portions.
- 1 heart of Romaine, chopped
- 1/2 c green beans, cooked, chopped
- 1 Pkg Beyond Meat Chicken Strips (optional)
- 1 peach, chopped
- 1 avocado, chopped
- 1 c cherry tomatoes, halved
- 2 tbsp sliced tomatoes
Start layering ingredients on two plates. Begin with the Romaine and work your way through the list of ingredients. Easy. Top with favorite vinaigrette.
I had all the fixings for guacamole and decided to give it a little twist. Fresh peaches takes this from ordinary guacamole to extraordinary. The peaches add a little sweet.
- 3 Haas avocados, diced
- 1/4 large onion, diced
- 1 tomato, diced
- 1 peach, diced
- 1 lime zested, juiced
- pinch salt
- 1/4 c cilantro, chopped
Combine all ingredients and stir thoroughly. Refrigerate for at least 30 minutes. Serve. Eat. Enjoy.
Here is another Meatless Monday Recipe.Even though it is meatless it is protein packed by using quinoa and garbanzo bean (chick peas). This is one of my favorite meatless dishes because it is loaded with color and flavor. Oh yeah, nutritious too. It is a winner.
- 1/2 large onion, diced
- 1 large red bell pepper, diced
- 3 garlic cloves, minced
- 1 zucchini, medium, diced
- 1 yellow squash, diced
- All-purpose seasoning (see website)
- 1 lemon, zested
- 1/2 lemon, juiced
- 1 can garbanzo beans, drained and rinsed
- 1 tomato, diced
- 2 oz. baby spinach, chopped
- 1 c quinoa, rinsed
- 2 c vegetable broth
In a large dutch oven, over medium heat, add onion, red bell pepper and garlic. Sprinkle All-purpose seasoning over onion mixture and stir. Cook onion mixture until veggies have softened and onions are translucent. Add lemon zest and juice, scraping bits off the bottom of the skillet.
Add zucchini, squash, garbanzo beans, tomatoes and spinach. Sprinkle with more All-purpose seasoning. Stir well. Remove once all veggies have been heated through and set aside.
Add quinoa. Toast quinoa in pan for a couple of minutes. Add broth and cook until quinoa is cooked through. The quinoa will look like it has burst with little rings. Return veggies to quinoa and stir well.
Serve. Eat. Enjoy.
Today is Round 3 of the Smokey Southwestern Pork Tenderloin and Roasted Carrots and Cauliflower. I transformed this Round 1 meal into a soup. Not only did I have enough for our lunch, but I was able to freeze what is leftover for a quick meal another time.
This soup is veggie packed, which is always good. Since most of the ingredients were already cooked, this soup is a chop, into the pot, simmer to heat through and eat. You can either make this in a large dutch oven on the stove top or you can throw everything in a slow cooker and come home from work with a delicious meal ready. Whatever is the best for you and your family. I made mine on the stove top.
- 1 tbsp avocado oil
- 1/2 large onion, diced
- 2 celery stalks, diced
- 2 garlic cloves, minced
- 1 red pepper, diced
- Smokey Southwestern Seasoning
- 1/2 of the remaining carrots from Round 1, diced
- 1/2 of one pork tenderloin ( I made two in Round 1), chopped
- 2 limes, 1 zested and juiced, 1 cut into wedges for garnish
- 1 jar of your favorite salsa
- 4 c vegetable broth
In a large dutch oven heat avocado oil over medium heat. Add onion, celery, garlic and the red pepper. Sprinkle veggies with Smokey Southwestern Seasoning. Cook until softened. Add carrots, pork tenderloin and salsa. Stir well, and cook for a couple of minutes to meld the flavors. Add lime zest, lime juice, vegetable broth and simmer about 30 – 45 minutes to let flavors combine thoroughly. Serve. Eat. Enjoy.