Berry breakfast ‘crepes’
🔹2 tbs maple syrup
🔹1 tsp coconut oil
🔹2 cups fresh mixed berries (I used raspberries, blueberries & blackberries)
🔹1 small container Greek yogurt
🔹2 tsp maple syrup
🔹4 brown rice wraps (or any wrap - whole wheat, Ezekiel etc)
In a small bowl, mix the yogurt and 2 tsp maple syrup - set aside.
In a small sauce pan, heat the coconut oil on medium high. Add the berries and 2 tbs maple syrup. Lower heat to medium and keep stirring for a few minutes then remove and set aside.
In a large pan, heat the wraps on medium - on each side - one at a time, until they are just warmed and pliable/bendable.
**Important note for assembly: pictured above on the right is more of a pizza style spread in the wrap. If you choose to cover the entire wrap, you will not be able to fold it into a ‘crepe’.
For ‘crepe’ assembly:
Spread thin layer of the yogurt mixture on 1/3 of the flat wrap. Top the yogurt section with 1/4 of the berry mixture and fold in half and then once again to create the handheld ‘crepe’.
Recipe yields 4 ‘crepes’.
Grilled maple salmon with sautéed zucchini and carrot zoodles.
🔸2 salmon fillets
🔸sea salt and pepper to taste
🔸1 tsp olive oil for pan
🔸2 tbs maple syrup
🔸2 tsp mustard
🔸1/2 tsp apple cider vinegar
🔸1/2 tsp ground pepper
Season each fillet with salt and pepper on both sides.
In a small bowl, mix the maple syrup, mustard, vinegar and ground pepper.
Brush each fillet with the mixture.
Heat oil in a non stick grill pan on medium high. Place fillets skin side down and grill for 4 minutes on each side.
If there is extra syrup-mustard sauce, you can warm it or just pour it on top of the fish when you are serving.
The ZOODLES were sautéed in sesame oil with garlic, salt and pepper. You can also add some Parmesan cheese for extra flavor.
Gluten free Maple pecan blondies
🔸2 1/4 cups almond meal/flour
🔸2/3 cup maple sugar**
🔸1/2 tsp baking soda
🔸1/4 tsp sea salt
🔸2 large eggs, beaten
🔸1/3 cup coconut oil
🔸1 tsp vanilla extract
🔸1/2 cup chopped pecans
Preheat oven to 375 F.
Combine all dry ingredients well in one bowl. Combine all wet ingredients well in another bowl. Then add all together and combine — pecans at the end.
**If you like it really sweet, make it 1 cup sugar.
Line an 8x8” pan with parchment paper or grease with coconut oil.
Bake for 35-40 minutes or until toothpick comes out clean.
#paleo #grainfree #glutenfree
Lemon berry pancakes with fresh fruit and syrup
🔸4tbs butternut squash purée (or any veggie purée)
🔸1 cup almond meal
🔸3 eggs, beaten
🔸1 tbs honey
🔸1 tbs nut butter
🔸1 tsp lemon zest
🔸1/2 tsp lemon extract
🔸1/2 tsp baking powder
🔸1/2 cup dry blueberries
Combine all ingredients and cook pancakes on low heat.
If mix is watery add more almond meal, if it is thick, add more purée.
Makes 8-9 silver dollar pancakes.
#grainfree #paleo #glutenfree
Brussels bacon quinoa mac & cheese - with fontina & white cheddar.
🔸1.5 cup quinoa, uncooked
🔸5-6 strips of bacon (nitrate/nitrate free)
🔸1/2 lb brussel sprouts, stems removed and chopped
🔸1 shallot, chopped
🔸2 cloves garlic, minced
🔸1 tbs olive oil
🔸Salt, pepper to taste
🔸1 egg, beaten
🔸3/4 cup almond milk
🔸8 ounces fontina cheese, shredded
🔸4 ounces white cheddar cheese, shredded
🔸1/4 tsp nutmeg
🔸1/4 cup almond meal
🔸1/4 cup quinoa flakes
You can sub in bread crumb, Parmesan cheese, panko, oats etc.
Preheat oven to 375 F.
Boil quinoa in 3 cups of salted water for 10-15 minutes, covered. DO NOT OVERCOOK!
While the quinoa is cooking, cook the bacon in a large non stick pan until just crisp. Drain the pan of the excess fat (you can also choose to use it, in which case omit the next step of adding the oil to the pan).
Add the oil, brussel sprouts, shallot, garlic, salt & pepper and toss on medium low heat until soften, about 5 minutes.
In a large bowl, add the veggies to the quinoa and toss. Then add the egg, milk, cheeses and nutmeg and combine all.
Pour mixture into a 9x12 baking dish.
Top with the almond meal/quinoa flakes mixture and bake for 40 minutes. Set it to broil at the end (for 1-2 minutes) to give it that golden brown crust.
Recipe yields 8 servings.