Three Ingredient Pancakes

Ingredients:
1 ripe banana
1 large egg
2 Tbsp nut butter
1/4 tsp cinnamon

Put all ingredients in blender and pulse until smooth.

Makes ~6 small pancakes

Pumpkin Protein Chocolate Chip Muffins

These are a great fall/winter snack!

Ingredients:
One can organic pumpkin
1/4 C coconut flour
1/4 C chocolate protein powder (I used Nitrean)
1/4 C melted coconut oil
2 heaping Tbsp nut butter (I used Earth Balance pb with coconut oil)
3 eggs
1 tsp organic vanilla extract
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/8 tsp ground cloves
Whole pecans

1/2 C organic dark chocolate chips (at least 65% or higher)
dash salt

Preheat oven to 350 degrees
Spray muffin pan with coconut oil

Dump all ingredients into mixing bowl.  Mix all ingredients and fill each muffin tin ~2/3 full
Top each muffin with a pecan

Bake for 25 minutes!
Freezes and reheats well

Easy Crockpot Green Chili Chicken

I make this recipe every few weeks as it is super easy and cutting veggies is optional!

Ingredients:
2 lbs organic boneless skinless chicken breast
1 can rotel tomatoes (I use medium or hot)
2 cans hatch green chili enchilada sauce (hatch brand - mild)
1 jar salsa verde (I use 505 southwestern flame roasted green chile - medium)
1 avocado

Optional Ingredients (dice then toss in crockpot):
2 poblano peppers
2 jalapeños
1 white onion

Set avocado aside.  Place all remaining ingredients in crockpot and mix.  Set time for 6 hours.
Chicken will shred once done.  Freezes well.

Serve in a bowl and top with avocado!

Snickerdoodles

Wanted a healthier version of a Snickerdoodle so I found a recipe on Pinterest and tweaked it to make it Paleo.

Ingredients
1/4 C Hazlenut meal
1/4 C Coconut flour
1/4 C Organic honey
1/4 C Almond butter
1 tsp Vanilla extract
1/8 C Coconut crystals
1 Tbsp Cinnamon
2 Tbsp Arrowroot powder
5 Tbsp Coconut oil (melted)
4 Scoops vanilla protein powder
4 Eggs

Directions
Set aside coconut crystals and cinnamon.
Preheat oven to 350 degrees.

Mix remaining dry ingredients into bowl.  Melt coconut oil in dish.  Mix coconut oil, almond butter, honey, vanilla extract and eggs into dry ingredients stirring slowly.

In separate bowl, mix coconut crystals and cinnamon.

Scoop dough into cookie sized pieces, then roll into bowl of cinnamon and coconut crystal mixture.  Place dough on cookie sheet and flatten with the bottom of a cup.

Bake for 7-10 minutes or until cooked through.

Strawberry Blueberry Walnut Bread

Wanted to change up breakfast for the week!

Ingredients
1/2 Container organic strawberries
1/2 Container organic blueberries
1/4 C Sesame seeds
1/4 C Almond meal
1/4 C Flaxseed
1/4 C Water
1/4 C Chopped walnuts
4 Scoops vanilla protein powder
1 TBSP Grapeseed oil
2 Bananas
6 Eggs
1 tsp Arrowroot powder
1 tsp Vanilla extract
1 tsp Cinnamon

Directions
Preheat oven to 350 degrees
Grease loaf pan with olive oil

In blender, mix all ingredients minus blueberries and chopped walnuts.  Mix in blueberries and gently stir mixture.  Pour into loaf pan and top with walnuts.  Bake for approximately 35 minutes or until cooked through.  Slice and enjoy!!

Simple Paleo Pancakes

Ingredients

1 banana
1/2 scoop vanilla protein powder
3 eggs
1/8 C coconut flour

Directions
Mix all ingredients in blender.  Cook in pan with coconut oil spray.

Enjoy!

Paleo Pad Thai

So I didn't have the particular ingredients I wanted to use to make this dish therefore I improvised with what I had in my kitchen, which turned out amazing!

Ingredients
1 organic spaghetti squash
2 small heads organic broccoli
1/2 C garden peas
1 lb shrimp
3 organic chicken breasts
2 stalks organic celery
1 yellow bell pepper
1/2 red organic red onion
1/2 carton beef broth

Seasonings
Chinese seasoning
onion powder
garlic powder
ground ginger (ginger powder)
Indian seasoning
red pepper flakes
black pepper
cilantro (fresh preferred)

Sauce
1 packet Justin's peanut butter (I know not paleo but you can sub almond butter)
1-2 Tbsp Tahini
1 Tbsp Coconut Oil (curry flavored)
2 small cans full fat coconut milk (5.46 oz)
1/4-1/2 C Coconut milk creamer (plain)
Dash white rice vinegar
Dash ume plum vinegar
3 dashes gluten free soy sauce (more if needed for flavor)

Directions
Preheat oven to 375-400 (pending altitude)
Bake squash

Cook chicken in crock pot in beef broth for approximately 6 hours (or until you can shred with fork)
Sprinkle Chinese seasoning and garlic powder on chicken

Thaw and remove tails from shrimp.

Spray olive oil and garlic powder on broccoli and steam.  Remove from heat just prior to being done. (should be a little too crisp at this point).

In large pan, heat 1 Tbsp coconut oil.  Saute onion and bell pepper.  Before cooked completely, toss in shrimp and stir until cooked.  Add broccoli, celery, peas, and shredded chicken (from crockpot).
Add remaining seasonings and sauce mixture from above.  Let simmer for 10 minutes.

Shred squash and add into pan then mix all ingredients together.  Simmer for about 10-15 minutes or until all flavors meld.

Enjoy!