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Wednesday, December 8, 2010

OMG Pancakes!

4 eggs
1 ripe banana, mashed
1/2 Cup Nut butter (almond or cashew are great)
30g Scoop of Protein Powder (I used Cookies and Cream flavor)
1/2 tsp baking powder
1/2 cup blueberries (optional)

Combine the eggs, mashed banana, and nut butter until smooth. Mix in the protein powder and baking powder. Add blueberries if you like.

Grease a hot skillet or large frying pan with butter and pour pancake batter in by about 1/3 cup scoops. Sprinkle with cinnamon. Pancakes are ready to flip when the bubbles rise to the top and pop.

These were delicious all on their own, but would be good topped with applesauce, cooked berries, more nut butter or honey/maple syrup if you're going for that sugary treat.

(Makes about 10 pancakes)

Monday, November 29, 2010

Fat Guacamole Devils

Found this recipe on Mark's Daily Apple and anything with eggs and avocados gets an automatic A+ from me!


  • 2 hard boiled eggs
  • 1/2 avocado
  • 1 teaspoon hot sauce (or more to taste)
  • 1/2 teaspoon lime juice
  • salt & pepper to taste
Click here for instructions

Thursday, July 29, 2010

Paleo Pad Thai

When looking for inspiration to keep your caveman food interesting, think international. Thai flavors are built around spicy, sweet, and savory ingredients like hot peppers, lime, nuts, and cilantro.

This recipe works very well with spaghetti squash in place of the traditional rice vermicelli noodles. It can also be served over broccoli slaw and bean sprouts when you can't get your hands on a squash.

3 TB lime juice
3 TB soy sauce
3 TB fish sauce
2 TB rice vinegar
1 TB Honey
1 TB sesame oil
Red Pepper flakes, to desired spiciness

1/2 medium onion
2 cloves garlic
Chicken, shrimp, beef, or pork
Veggies - shredded carrots, celery, bell peppers, shredded zucchini, broccoli, bok choy... pretty much anything you can dig out of your fridge.

Saute the onions and garlic in a bit of oil for 1-2 minutes, then add your protein and stirfry until fully cooked. Toss in the veggies and cook until they start to soften. Add the sauce and simmer for a few minutes. Serve over raw or steamed broccoli slaw & bean sprouts or over spaghetti squash guts.

Friday, April 16, 2010

Banana Nut Muffins

Mmmmmmmmmm Muffins!

3 Cups Almond Flour
1/2 tsp baking powder
1/2 tsp cinnamon
pinch of salt
1 cup pecans, roughly chopped
1/3 Cup Honey
1/2 Cup Applesauce
1/4 Cup Butter, softened
1 Large Ripe banana (or 1 1/2 of the little ones)
1/2 tsp vanilla
3 eggs

1. Preheat the oven to 350 F

2. Combine the first 5 ingredients in a small bowl

3. Combine the remaining ingredients in a blender or food processor. Blend until well mixed and a little foamy.

4. Pour the wet ingredients into a large bowl. Slowly incorporate the dry ingredients and mix well

5. Grease a muffin tin or use silicon cup liners (awesome!). Fill each cup evenly with the batter. Sprinkle the tops with a little extra cinnamon.

6. Bake for 18-20 mins. When they're done the edges should be slighly brown and a knife inserted in the middle should come out clean.

This makes about 3 dozen mini muffins or 18 regular size.

Thursday, April 15, 2010

Waldorf Salad Wraps

Per Serving:
1/4 apple, cored but not necessarily peeled
1/2 stalk celery
1 slice of onion (if you're into that sort of thing)
2 TB walnuts
1/2 cup cooked chicken (aprx 2 oz)
1-2 TB olive oil mayo

Roughly chop everything together or lightly pulse in a food processor/magic bullet. Waldorf salad also usually has grapes too, which I didn't include, but would probably be a tasty addition.
Serve wrapped up in one of the delicious Basic Crepes/Wraps.
Best lunch ever. Yum!

Tuna Wraps

Another yummy lunch idea...

Tuna with mayo topped with
Cheddar cheese (David still eats cheese)
and folded up in one of the Basic Crepes/Wraps

Basic Crepes/Wraps

This is a wonderfully delicious, yet neutral flavored base that works just as well with sweet toppings like jam, fruit, honey, or syrup as it does with savory flavors for lunchtime wraps.

5 eggs
1/2 Cup + 2 TB almond flour
2 tsp honey (warmed)
pinch of salt
butter, for the pan to cook the crepes

1. Whisk the first 4 ingredients together.

2. Put in the fridge to chill for 10-15 mins

3. Heat an 8" pan (or crepe maker if you have one) on Med-Low.

4. Brush the pan with butter and pour in about 1/3 cup of the mixture. Tilt the pan around until it makes a thin layer

5. Watch closely as it will only take a short time for the bottom of the crepe to brown. Gently loosen the edges with a spatula and flip

6. Cool on a rack and enjoy! This recipe made 4 crepes.