Sunday was traditionally "Free Day" when Ballerina and I were doing Body for Life. We've committed to 30 days of Paleo eating, without cheating. However, I decided there was still a way to have the semblance of Free Day, even on Paleo.
This morning, I made paleo pancakes. True, not nearly as sweet as traditional pancakes, but our mouths were very happy with the bread-like breakfast. I got the recipe here: Quick Applesauce Paleo Pancakes. I also made a blueberry topping by simmering blueberries in a little coconut milk and water, upon which I sprinkled one teaspoon of powdered dates.
Today, I plan to spend several hours cooking breakfasts to store in the freezer for Ballerina and her older sister, Valedictorian. They need items they can quickly grab and eat, and breakfast cereal is no longer on the menu. Today's workload: Scotch Eggs, Paleo Pancakes (several varieties), Paleo muffins. Perhaps I can even find a way to make and freeze Carrot Hashbrowns.
Obviously, the day isn't over yet, but here's what we've eaten, and what we plan to eat:
strawberries, blueberries, coconut milk
Paleo Apple Pancakes
Walnut Encrusted Tilapia
Pecan-Cilantro Quinoa (I originally got the idea here: Laura's Best Recipes, but I changed it up a little, so I'll include my version below.)
Romaine Salad (with strawberries and avocado)
Paleo ice cream (1 can full fat coconut milk, 2 c. mashed ripe bananas)
cinnamon toasted almonds (almond slivers, shaken in a frying pan with a little coconut oil and cinnamon)
First of all, the brownies are amazing (pictures are
coming posted!). We spent so much time cooking our treats that I didn't cook up the storm I planned on, but it was worth it. Ballerina and I were practically fainting with delight over the brownies and ice cream. We realize they aren't an every day thing, but how amazing to have a treat that fits into our new nutrition choices!
1 cup quinoa
¼ c. lemon juice
¼ c. olive oil
1 small clove garlic, minced
sea salt and pepper to taste
1 T. honey
3 green onions, thinly sliced
1/3 bunch cilantro, coarsely chopped
1/3 cup pecans, coarsely chopped
First -- in big pot of boiling water with big pinch salt, add the quinoa, and let boil for 4 minutes. Strain and rinse.
Mix the lemon juice, olive oil, garlic, salt, pepper, and honey in a bowl. Add onions, cilantro and pecans.
In another pot, add 1 cup water, a pinch of salt, and a little olive oil. When it comes to the boil, add the blanched Quinoa, cover, and turn down heat to LOW. Let cook for about 10 minutes or so, or until all the water is absorbed. Turn off heat, but keep cover on for additional 5 minutes.
Fluff up Quinoa with a fork. Stir in the dressing. Serve.
(gluten-free, casein-free, sugar-free)
from The Spunky Coconut
Set oven to 325 degrees
Add to Bowl:
1 cup almond butter
1/4 tsp salt
1/4 tsp Vanilla
1/3 cup honey
1/4 cup cocoa powder (no more than 1/4 cup - or they will be dry)
Beat with electric mixer.
If the batter appears too dry add 2 to 4 tablespoons of water.
Pour into square greased cake pan. Spread slightly (it will even itself out).
Sprinkle with 1/4 cup homemade sugar-free chocolate chips.
Bake on the middle rack for 25 - 35 minutes.
from Oceans of Joy
1/2 c. cocoa powder
1/4 c. softened coconut oil
1 t. vanilla
1/8 c. honey
Combine all ingredients. Stir. If the mixture is too warm to hold its shape, refrigerate until it thickens a little. Line a small cookie sheet with wax paper. Fill a cake decorating icing bag (or a plastic bag with a tiny hole in one corner) with the chocolate. Squeeze out little chocolate chips. Place in the freezer until firm. Remove from wax paper and store in a bag in the freezer.