I’ve been seeing primal and paleo pancake recipes across the web for months now and I just never really felt the impetus to try them. Generally I’m more of a savory breakfast girl than one to order pancakes or french toast. I can never turn down an omelet or egg scramble loaded with fresh veggies and preferably something spicy! But my brother recently sent me this recipe he had adapted from The Paleo Solution so I figured it was about time I find out what all the paleo pancake hype was about. It does amaze me how similar the texture is to real pancakes using no grains at all, and it was just as tasty! I added raspberries and unsweetened coconut to the batter while cooking and then drizzled the liquid left from the raspberries on the top with some pure maple syrup. So now I know, when I feel like a sweet breakfast treat I can have my pancakes and my protein too!
Paleo Pancakes (Adapted from The Paleo Solution by Robb Wolf) (Difficulty-Easy, Makes 3 medium pancakes)
- 3 organic free-range eggs
- 1/3 c. unsweetened applesauce (**I made my own–instructions below)
- 1/3 c. raw almond butter (or other nut butter)
- 1/4 tsp. cinnamon
- 1/4 tsp. salt
- 1/2 tsp. vanilla
- organic virgin coconut oil for frying
- optional toppings: berries, sliced bananas, coconut, maple syrup
Whisk the eggs, applesauce, almond butter, cinnamon, salt and vanilla in a bowl until smooth. Homemade Applesauce: If you want to make your own applesauce, simply dice 1 or 2 organic apples and add them to a small saucepan. Squeeze 1-2 Tbsp. fresh lemon juice, add 1/2 tsp. of cinnamon and 2 Tbsp. water to the pan and bring to a boil. Cover, reduce heat to low and simmer 15-20 or until apples are tender. Using a hand masher, mash the apples until they form a sauce.
Grease your cooking surface with about a Tbsp. of coconut oil. Spread a thin layer of batter on the skillet or griddle set on medium heat. Add raspberries and shredded coconut or other toppings. Flip after 1-2 mins when the batter starts to bubble and top and the bottom is slightly browned. Be careful flipping as this batter is definitely more delicate than its grain-filled counterpart.
Top with pure maple, applesauce, sliced fruit, or whatever else your heart desires.
If you need a super quick and easy source of protein, this is your ticket (I even forgot to document the end result this was so quick)! Simply throw some chicken breast in this marinade overnight and toss it on a grill pan the next day and you’ve got a versatile stash of flavorful protein. I added it cold to an arugula salad with chipotle lime ranch dressing and it was a delicious and satisfying lunch for work! You can also eat it over quinoa and grilled veggies, on its own as a snack, or any other way you can dream up. This marinade is packed with flavor and keeps the chicken perfectly tender and juicy.
Basil Lime Chicken (Adapted from Goodness Gracious) (Difficulty-Easy; Serves 4)
- 2 lbs. organic free-range chicken breasts
- 2 organic limes, juiced and zested
- 4 organic scallions, chopped
- 2-3 cloves garlic, minced
- 2 Tbsp. chopped basil
- 1/4 c. extra virgin olive oil
- 2 Tbsp. organic mustard
- 2 Tbsp. Worcestershire sauce
- 2 Tbsp. liquid aminos (or soy sauce)
- salt and pepper to taste
Combine the zest and juice of 2 limes, Olive Oil, Mustard, Worcestershire, liquid aminos or soy sauce, green onions, garlic, and salt and pepper and mix well. Trim and cut chicken into even cutlets and place in a tupperware container. Pour marinade over the chicken and marinate for 1 hour or overnight. Heat a grill pan over medium-high heat and brush lightly with olive oil. Place chicken on grill and sear 3-4 minutes on each side or until cooked through. Remove from grill and let rest a few minutes before serving.
It was time for the Thursday night pier concert again!! And I had leftover figs to make this perfectly salty and sweet (non-primal, gluten-filled SORRY) snack for our beach picnic. And when I read the description of the Found Object Syrah at Trader Joes with notes of fig and vanilla I obviously had to get it to go along–it was too perfect not to. While this dish is certainly full of grains, it makes a great appetizer or not-so-sweet dessert for guests if you’re feeling like you want a little glutenous (or gluttonous ;)) treat in your life.
Nutty Fig Toasts (Adapted from Food Network Magazine) (Difficulty-Easy; Serves 4-6)
- 8 to 10 fresh figs, halved
- 2 teaspoons extra-virgin olive oil
- coarse sea salt
- 1/2 c. unsalted almond butter
- 1/2 c. raw hazelnuts
- 1 Tbsp. organic virgin coconut oil
- 1/2 c.cottage cheese
- 3/4 tsp. ground cinnamon
- 2 Tbsp. honey, plus more for drizzling
- Toasted multigrain bread, for serving
Preheat the oven to 400°F. Toss the figs with the olive oil and a pinch of salt in a baking dish. Roast until soft, about 12-15 minutes.
Meanwhile, puree the almond butter, hazelnuts, coconut oil and 1/2 tsp. sea salt in a food processor until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl. Add the cottage cheese, honey and cinnamon and pulse until combined, about 1 minute.
Spread the ricotta mixture on the bread and top with the roasted figs. Drizzle with honey and top with chopped nuts.
Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/nutty-fig-toasts-recipe/index.html?oc=linkback
I have been holding onto this recipe since last summer and I am so glad I finally got around to making it! The fig season is so short that by the time I went to make it last year, I couldn’t find fresh figs anywhere. So do yourself a favor and try this while you still can. Fresh figs are like a completely different food than their dried counterpart that we usually find in salads. Don’t get me wrong I love dried figs too, but fresh figs are a summer delicacy to savour! Their sweet juicy flesh pairs perfectly with the rich chocolate and olive oil in the cake. And the sea salt and fresh ground pepper in the chocolate topping perfectly finish off this decadent treat. I know what you’re thinking…ground black pepper on chocolate cake?!? Believe me! It heightens the lemon zest and pairs with the sea salt to balance the chocolate, olive oil, and figs. Chocolate Perfection! A great Italian dessert to follow up my Salmon Florentine.
Chocolate & Olive Oil Fig Cakes (Adapted from Food Network Magazine) (Difficulty-Intermediate; Makes 6-7 mini cakes)
For the cakes:
- 1/3 c. extra-virgin olive oil, plus more for the pan
- 1 c. almond meal, plus more for dusting
- 1/4 c. unsweetened cocoa powder
- 1/4 tsp. sea salt
- 1/3 tsp. baking soda
- 1/3 c. raw honey
- 1 large cage-free organic egg plus 1 yolk
- 1 tsp. vanilla extract
- 1/2 tsp. finely grated lemon zest
- 3-6 fresh figs, halved
For the glaze:
- 4 oz. bittersweet chocolate, chopped
- 2 tsp. honey
- 2 tsp. extra-virgin olive oil
- Large pinch of kosher salt
- 1/2 tsp. coarsely ground black pepper, plus more for topping
Make the cakes: Preheat the oven to 350°F. Make the cakes: Brush a 6-cup muffin pan (I used a mini bundt pan) with olive oil and dust with almond meal. Whisk the cocoa powder and 1/4 cup hot water in a small bowl; let cool slightly. Combine the almond meal, salt and baking soda in another bowl.
Combine the honey, egg and egg yolk, vanilla and lemon zest in a stand mixer fitted with the whisk attachment and beat on medium-high speed until pale and slightly thick, about 2 minutes. With the mixer running, drizzle in the olive oil. Add the cocoa mixture and beat until combined. Reduce the mixer speed to low, add the almond meal mixture and beat until just incorporated.
Divide the batter evenly among the prepared muffin cups. Bake 8 minutes, then top each cake with a fig half and continue baking until a toothpick inserted into the center comes out with a few crumbs, 8 to 10 more minutes. Let cool in the pan on a rack, 20 minutes. Remove the cakes from the pan and let cool completely on the rack.
Make the glaze: Place a small saucepan of water on the stove to boil, then turn off the heat. Put the chocolate, honey, olive oil, salt and pepper in a metal bowl and place over boiling water, stirring, until smooth.
Top the cakes with the glaze and more fresh ground pepper. You can add additional fig slices to the top of the glaze if desired.
I’ve been enjoying a lot of Mediterranean dishes lately and dreaming of lying on a beach off the coast of Italy. When I saw that Sprouts (our local “farmer’s market”) had wild sockeye salmon on sale I knew it was time to make this Salmon Florentine recipe I had been eye-balling. Now I know sockeye salmon is mostly found in the Northern Pacific, and Florence is slightly far-off from the Mediterranean, but Tuscany is still teeming with those fresh local flavors like sun-dried tomatoes and spinach and this is a nice twist on the classic Chicken Florentine. It is the perfect summer dish, packed with flavor, yet still light and fresh. I served mine with parsley and lemon quinoa with pine nuts and a sprinkle of pecorino cheese. And if you’re looking for a grain-free, yet indulgent dessert, check out my Chocolate and Olive Oil Fig Cakes here! Ahh what I wouldn’t give to be sitting outside a Tuscan cafe right now…
Salmon Florentine (Adapted from SELF) (Difficulty-Easy; Serves 2)
- 5 oz. organic spinach
- 1 Tbsp. extra virgin olive oil
- 1/4 c. minced shallots
- 2 cloves garlic, minced
- 1/2 c. chopped sun-dried tomatoes
- 1/2 tsp. salt, plus more to taste
- 1/4 tsp. red pepper flakes
- 1/4 tsp. freshly ground black pepper, plus more to taste
- 1/2 c. cottage cheese
- 2-3 wild-caught skinless salmon fillets (4-6 oz each), rinsed and patted dry
Preheat oven to 350°F. Heat oil in a large skillet over medium heat. Add shallots; cook, stirring, until soft, about 3 minutes. Add garlic; cook 1 minute more. Add spinach, tomatoes, salt, pepper flakes and pepper; cook, stirring until spinach is cooked through, 2-3 minutes more. Remove from heat; let cool about 15 minutes. Add cottage cheese; stir to combine. Season with salt and pepper.
Pack about 1/2 cup spinach mixture on top of each fillet, matching the shape of the fillet. Place fillets in a glass baking dish; bake until cooked through, 15 minutes.