The BEST Paleo Pancakes Yet

Happy Memorial Day!! I hope you all are having a wonderful long weekend filled with friends, family, and good food. Speaking of good food... here's another yummy one for breakfast (or lunch/dinner, since I tend to eat pancakes at all times of the day!).

If you can't tell already, this is like my 3rd pancake post. I have a small obsession with pancakes, and I'm always trying to make them better, healthier, yummier, etc. Although this recipe isn't necessarily healthier than previous ones I've posted, it's for sure yummier. These pancakes have a bit of crispiness to them around the edges that I LOVE - maybe because I cooked them in a hotter pan, or maybe because of the ingredients - I don't know! But these were so DARN yummy, I cannot wait to make them again. 

I didn't experiment much with this recipe, but I'm sure you could throw flax seeds, blueberries, bananas - whatever you want in them for additions really. I almost always add some ground flax seed and berries, but I didn't have it on hand this time around. I always recommend having coconut flour and almond flour on hand, since those are the two I usually use to bake with, but this recipe calls for a new one: arrowroot flour. Actually, it's more of a starch, and doesn't have much nutritional value (although it does contain some protein!) but it sure makes these pancakes delish!

Ingredients:

• 1 cup almond milk
• 1 teaspoon apple cider vinegar (optional, but helps for rising)
• 5 large eggs
• 1/4 cup packed almond flour (make sure you pack it into the cup)
• 1/2 cup coconut flour
• 1/2 cup arrowroot flour
• 2 tablespoons coconut oil
• 2 tablespoons honey
• 3/4 teaspoon baking soda
• optional additions: flax seed, blueberries, raspberries

Directions:

1. Heat a pan over low/medium heat, and add coconut oil or butter to grease the pan.
2. Pour batter in pan to create medium sized pancakes (I fit about 4 pancakes on the pan each time).
3. Cook each side of the pancake until it is lightly brown/crispy on each side. 
4. Serve with pure maple syrup or a berry topping for a lower sugar option!

Worlds Greatest "Bread"

The word bread is in quotes in this title for a reason. That reason is because this is pretty much everything BUT bread: Healthy, gluten-free, dairy-free, vegan, and full of protein, fiber and good fats. I found the recipe originally on My New Roots, and then on The Coveteur, so finally decided to make it. Fortunately, I had literally every ingredient on my shelf already (it really is that simple), so it was a no brainer. 10 ingredients - that's it. You also really dirty only one dish total in making this recipe. The bread is mixed and baked in the same container. Could it get any more simple?

The most important ingredient in this recipe is psyllium husk, which acts as the main binding agent. It also provides a major source of fiber - I even add it to smoothies! Psyllium has literally zero taste, so it's a great idea to add it to bread. The rest of the ingredients are mainly nuts and seeds, which you can sub out if you have preferences or allergies. This tastes absolutely wonderful sliced and toasted (it toasts well), with mashed avocado and a fried egg on top - that is by far my favorite way to eat it. I'd recommend only eating one to two slices at a time though because it is quite calorie dense, although they are all good calories.

There are a couple things to note about this "bread" before you decide to dive head first into making it. One, it really doesn't taste like normal bread. It has a nutty flavor with a crunchy texture. Two, you need to let it sit for a while before baking (I recommend overnight), so plan ahead if you want it for something special.

Ingredients:

• 1 cup sunflower seeds
• 1/2 cup flax seeds
• 1/2 cup almonds or hazelnuts
• 1 1/2 cup rolled oats
• 2 tbsp chia seeds
• 4 tbsp psyllium husks (or 3 tbsp psyllium husk powder)
• 1 tsp fine grain sea salt
• 1 tbsp maple syrup
• 3 tbsp melted coconut oil or ghee
• 1 1/2 cups water

Directions:

1. In a flexible loaf pan (I used this one), combine all dry ingredients, mixing well.
2. Whisk maple syrup, melted oil, and water together in a bowl. Add to dry ingredients and mix again until dough becomes very thick.
3. Smooth out the top with the back of a spoon, and let it sit on the counter for 2 hours to all day or overnight (I did overnight). You'll know the dough is ready to go when it keeps its shape even when you pull the sides of the loaf pan away from it.
4. Preheat over to 350 degrees F.
5. Place the loaf pan in the middle of the over and bake for 20 minutes. Remove the bread from the loaf plan, put it upside down directly in the over, and bake for another 30 to 40 minutes. You'll know it's ready when it sounds hollow when tapped.
6. Let cool completely before slicing or doing anything with it (super important!).

Kale Pesto Quinoa with Spinach & Eggs

Three of my favorite things combined right here: pesto, quinoa, and eggs. This is one of my absolute favorite weeknight dinner choices, It's super simple and quick to make, and it's absolutely delicious and satisfying. It's full of protein and fiber and tons of other good for you yummy things. I've always been a fan of quinoa bowls because you can literally have them for any meal of the day and top them with anything you wish, but I really do have to say, this is my favorite quinoa bowl recipe so far. 

I almost always throw an egg on the top of my quinoa bowls, but this is totally optional. I like that it adds a bit of extra protein, plus, I just love eggs! You could also add some shrimp or chicken to the top, which would be delicious too! One other thing to note is that you do need a food processor if you are going to make homemade pesto. I make my own for this recipe, but can always buy pre-made pesto to use too. As for making this vegan, just omit the parmesan cheese (nutritional yeast is a great substitute).

i'm telling you guys... everyone you cook this for will love it. Even your boyfriends, husbands, etc. etc. will - I promise. Nick eats everything I cook for him (although this is really the only way I can seem to sneak kale into his diet). So... even the non-kale fans will enjoy this. You can also just tell them it's normal pesto. It'll be our little secret! Read on below for recipe details and directions!

Recipe:

• Pesto:
  • 2 cups kale (stems removed)
  • 1 cup basil
  • 1/3 cup olive oil
  • juice from 1/2 lemon 
  • 1 tsp himalayan salt
  • 1/4 cup pine nuts
  • 5 cloves garlic
  • 1/3 cup parmesan (or nutritional yeast if vegan)
• Quinoa bowl:
  • 2 cups uncooked quinoa
  • 6 cups (or 1 bag) baby spinach
  • 1/2 cup homemade pesto (or more depending on how you want it to taste)
  • 1/2 teaspoon himalayan salt
  • 1/2 cup freshly grated parmesan cheese + more for topping (for vegan, omit completely or add some nutritional yeast)
  • 1 teaspoon turmeric (optional)
  • 2 organic eggs (optional)
  • Organic chicken broth (to cook quinoa)

Directions:

1. To make the pesto, all you need to do is throw all the ingredients into a food processor and mix well. Voila!! 
2. Cook the quinoa + chicken broth according to the instructions on the quinoa package. Again, if you're making this vegan, you can just use water.
3. When the quinoa is done cooking, turn the heat to medium, add the turmeric (this is optional - I add it as a little anti-inflammatory health boost), spinach, pesto, parmesan/nutritional yeast, and salt. Stir until the mixture is well mixed and the spinach is wilted.
4. Cook the eggs in a separate pan. You can cook however many you want depending on how many people you're serving. I usually do one egg per bowl.
5. Scoop the quinoa mixture into bowls and top with the fried egg. Serve immediately and top with parmesan cheese!