BROCCOLI CHEDDAR PANCAKES

These are definitely kid approved in my house.  My kids will eat an entire batch and demand more. (they have cheese, so they are not strict paleo)

INGREDIENTS

2 cups frozen broccoli
1 cup cheddar cheese (or any shredded cheese of your liking)
1/2 cup almond flour
1/2 tsp baking powder
1/2 tsp salt
1.5 tbsp olive oil



DIRECTIONS

-steam the broccoli for 5 minutes, until just tender and bright green in color.
- put the broccoli in a processor and pulse until its all ground up
- combine all ingredients in a bowl, mix well with hands
- take a small palm full, flatten it in your hand and place on a baking sheet lined with parchment paper
-bake at 375 for 25 minutes

PUMPKIN TOMATO SOUP

This is the perfect meal for a rainy day.  That's exactly what we had here in Reno yesterday, and today as well.  Which means I get to enjoy my leftovers even more :)  If I had not roasted and eaten all my fresh Roma tomatoes the night before I made this soup, I would have used them instead of canned.  Fresh herbs can also be used!

INGREDIENTS:

29 OZ fire roasted crushed tomatoes (or roast 10 medium size Roma's)
1 can pure organic pumpkin puree
1 cup full fat organic coconut milk
3-4 cups broth of your choice
5 cloves of garlic, smashed and peeled
1/2 large yellow onion, chopped
2 tsp paprika
2 tsp cumin
1 tsp turmeric
1 tbsp. curry powder or curry paste of your choice
salt & pepper to taste

DIRECTIONS
- sautee onion in coconut oil until translucent (about 5 min) add in garlic and spices, suttee for another 30 seconds or so.
- add in the rest of the ingredients EXCEPT coconut milk, and whisk until combined. 
- turn heat up to medium high, until it boils.  Cover with lid and let boil for 10 min.
- remove lid and reduce heat to low.
- use your immersion blender to blend all the ingredients until desired consistency.
- cover again and let simmer for 30 minutes (if the soup is too thin for your liking, leave lid off to boil off some of it).
- remove from heat, stir in coconut milk.  Top with a dash of cinnamon or nutmeg and a drizzle of coconut milk and enjoy!

ITALIAN STUFFED PORTOBELLOS

Marinate portobello caps in olive oil, some coconut aminos, a few dashes of balsamic vinegar and whatever seasoning you like (I use a steak rub).  Let sit for 1-2 hours.

Take 1 lb of ground meat (I use buffalo) and season heavily with salt, pepper, ground garlic, basil, and Italian seasoning (I make my own, you can find a good one on Pinterest). Use a good amount of seasoning, and to really get it in there I suggest mixing it all with your hands. Let it sit for 30 minutes to absorb flavor.

Broil mushrooms on high for 10 min, flip them and do another 10 min.

While mushroom caps are cooking, make the Creamy Basil and Prociutto sauce from http://www.planksloveandguacamole.com/2014/05/paleo-ala-vodka.html (in my opinion, the best marinera to use is Raos. It's divine). Let the sauce keep warm on low on the stove.

Brown off your ground meat until cooked through

Once the mushrooms are done cooking, drain off any liquid, fill with meat and top with sauce.

I imagine if you are primal you could add some nice mozzarella or fresh Parmesan and broil it all just a few minutes. That would be amazing :)

Planks, Love & Guacamole: The Best Ranch Dressing EVER

I'm re-blogging this because this ranch is HEAVENLY.  We could have drank it straight up!







Planks, Love & Guacamole: The Best Ranch Dressing EVER: This is an older recipe that I'm now giving it's own post for ease of access.  It can also be found with my Bacon Ranch Cauli...

PALEO MAC N CHEESE…it does exist

This is not my recipe.  But everyone in the world should share in this yummy goodness.  This is from Planks, Love and Guacamole.  I told her that she is my new internet bff because of this recipe.  SO GOOD!  The only thing I did different was serve it with Zoodles instead of Spaghetti squash.  But if I'm being completely honest, I'd really like to just drink the sauce alone.

http://planksloveandguacamole.blogspot.com/2014/06/creamy-smac-and-cheese-with-broccoli.html

CHICKEN SALAD

INGREDIENTS:

- 1 rotisserie chicken, remove skin and meat and chop (keep the skin!  Its nutritious and delicious!)
- 1 & 1/2 large apples, chopped
- 3 ribs of celery, chopped
- 1 green onion, diced
- juice from 1 lime (or more to taste)
- 3-4 heaping spoonfuls of pale friendly mayo (make your own, or use Sir Kensingtons)
- salt & pepper to taste
- curry powder to taste (optional)

DIRECTIONS

- combine all ingredients, lets sit in refrigerator for 1 hour - overnight.  Will keep well for up to 4 days!

CURRIED AVOCADO EGG SALAD

INGREDIENTS

- 1/2 avocado diced
- 2 hard boiled eggs diced
- 1 spoonful paleo mayo
- 1 tsp curry powder
- juice from 1/2 a lime (more to taste)
- salt & pepper to taste

Combine it all, mix well and mange!





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