Pumpkin Pancakes

This is like the almond banana pancakes but due to my love of pumpkin and the lack of bananas in the house, I made these.  : )  It made about 6 if I recall and they had a tendency to burn a little easier than the banana ones so stay close.

Ingredients:

1/2 can pumpkin puree
1 egg
1 Tbsp almond butter
Pumpkin pie spice/allspice to taste
~1 Tbsp agave syrup

1. Mix all ingredients until well combined.
2.  Pour into small batches on a hot griddle until lightly browned on both sides. I ate mine with pumpkin butter as these are not sweet like the banana ones.  You may adjust the agave based on your sweet needs!

I have recently started adding coconut flour to these types of pancakes if we are out of almond butter and they are delicous - definitely gives them more of a "real" pancake consistency.  Play around with it and let me know your favorite pancake combo!

Chili-Rubbed Steak Salad

I found this courtesy of the foodee blog on our webpage.  It directed me to find the recipe here.  This was really quick and easy and very tasty! 

Chili-Rubbed Steak:

Ingredients:

1 Tbsp chili powder
1 Tbsp garlic powder
1 tsp sea salt
1 tsp black pepper

1. Mix all the spices together.
2. Generously rub your steak of choice on both sides with the spice mixture.
3. Cook steaks to your preference.
4. Slice steaks thinly for easy eating over salad.

Cilantro-Lime Salad Dressing:

Ingredients

1 1/2 c olive oil
¼ c cider vinegar
¼ c fresh lime juice
¼ c fresh cilantro, chopped
1 tsp sea salt
1 tsp black pepper

1. Combine all ingredients together & mix well.
2. Put a bunch of your favorite greens in a bowl. This is a light-flavored dressing, so I would recommend sticking to more mild-flavor greens, such as spinach and romaine.
3. Pour the dressing over the greens and mix well. Feel free to add any veggies of your choice as well – some chopped celery or red peppers
4. Lay your chili-rubbed steak slices on top.
5. Garnish with leftover chopped cilantro and a squeeze of fresh lime.

Salmon with Sundried Tomato Pesto

This recipe is from the Foodee.  It was very simply and super tasty!  We just served it with some frozen veggies.

Pesto

Ingredients:
1/2 c pine nuts/almonds
3 cloves garlic
1/2 c sun dried tomatoes (in oil)
1/4 c fresh parsley
1/2 c fresh basil
1 Tbsp tomato paste
3/4 c olive oil
Salt and pepper

1.  Preheat your oven to 400ºF. Place pine nuts and garlic on baking sheet. To roast the garlic, wrap the cloves in a small piece of foil with some olive oil drizzled on top and just stick it on the baking sheet, next to the nuts. This should take about 6-8 minutes. They’ll be a nice golden brown when they’re ready. Check frequently.
2. Add the pine nuts, roasted garlic, sun dried tomatoes, tomato paste and herbs to your food processor and blend. Stream in the olive oil until the pesto comes together.

Salmon

Ingredients:
1 lb salmon filets
2 Tbsp olive oil
Salt and pepper

1. The salmon can have skin on or off, but make sure all the pin bones are removed by running your fingers across the center line of the salmon. They’re about the size of a sewing needle.
2. Pat your salmon dry with a paper towel and place the fillets skin side down, on a baking sheet drizzled with olive oil.  Drizzle the top of the fillets with olive oil and generously salt and pepper.
3.  Bake in a 400°F oven for about 8 minutes or until the salmon gives slightly when you press down on it.

Blueberry Coconut Muffins

Sometimes, believe it or not, I get a little tired of eating eggs for breakfast every day.  I found these on This Primal Life and they're delicious!  Best of all, they are sweetened with fruit, so no additional sweetener needed.  I took my own picture, but it's lost now so here is the one from This Primal Life.

Makes 12 muffins

Ingredients:
½ c coconut flour
½ tsp baking soda
1/3 c unsweetened shredded coconut
Few shakes of salt
4 eggs
1/3 c coconut milk
1 Tbsp vanilla extract
2 medium bananas, mashed
1 c (or more) blueberries
Coconut for sprinkling, if desired

1. Mix coconut flour, baking soda, shredded coconut and salt in a large bowl, set aside.
2. Beat eggs in a separate bowl and add mix in the coconut milk, vanilla extract, and mashed bananas.
3. Add the wet ingredients to the dry ingredients, mix well.  Fold in blueberries.  Divide into 12 muffins.
4. Bake at 350 degrees for 25-30 minutes.

Coconut Chicken/Shrimp

This recipe is very easy and similar to the chicken fingers, but with coconut.  I found this in the Live Primal recipe book, which is a great resource for primal recipes.  We ate our coconut shrimp with sweet potato fries (yum)!

Ingredients:

1 lb chicken/shrimp, cut into smaller pieces (if using chicken)
Sea salt
Pepper
2 eggs
Coconut flour
Unsweetened coconut flakes
Coconut oil

1. Season the chicken/shrimp pieces with salt and pepper.
2. Crack and whisk eggs in a bowl.  Have flour on a plate and coconut flakes on a separate plate.
3. Dip chicken/shrimp in egg, dredge them in coconut flour, then back in the egg, and then coat with coconut flakes.  You will get messy so if you have kids, they would love to help you make this!
4. Cook in skillet in coconut oil until done or bake.