Kale Salad

Prep time: 5min

Ingredients:
1 Bunch of Kale, torn into pieces leaving out the middle vein as it is very bitter
1/4C Olive Oil
3T Lemon Juice
1/4t Sea Salt This is the best sea salt out there jam-packed with all the minerals!
Honey to drizzle (to your taste)

Tear the kale. Pour ingredients on top and massage for 3 minutes. Top with roasted sunflower seeds or pumpkin seeds. Consider adding fruit like strawberries or mangos to give it a salty/sweet punch in the mouth! YUM!

Raw Zucchini Pasta with Avocado Pesto topped with Blackened Chicken

Prep time: 35min
Serves 2

Ingredients:
1 Large Zucchini Squash, spiraled into pasta (I use the Joyce Chen Spiraler!)
3 Chicken Thighs Grilled with Blackening Seasoning - click here to get this recipe

Avocado Pesto:
     2 Medium-Sized Avocados
     2T Lemon Juice
     1/4C Olive Oil
     5 Fresh Sage Leaves
     1t Garlic Salt
     1T Dried Basil
     4oz Parmesan or Toscano

Instructions:
Spiral the Zucchini or you can use a peeler to get slices. Place all ingredients for pesto in food processor and process until smooth.  You can omit the cheese if you are unable to have it. Mix the pesto with the pasta, dice the warm chicken and place a dollop of the pesto on top! Enjoy!

Coconut Flour Donuts - Courtesy of Comfybelly.com

Prep time: 10min
Cook time: 20min for large donuts or 8min for mini donuts
Yields: 8 large donuts or 30 mini donuts

Ingredients:
   Mix in small bowl
      1/2C Coconut Flour
      1/4t Salt
      1/4t Baking Soda
   Mix with a whisk in medium bowl
      6 Eggs
      1/2C Honey
      1/2C Coconut Oil
      1T Vanilla
   Melt in saucepan over low heat:
      1/4C Honey
      2T Coconut Cream Concentrate (optional - this just makes it a thicker glaze) I buy this kind!
   Toast in Oven for 5min at 300F:
      1/3C Unsweetened Coconut Shreds
Instructions:
Using a whisk, blend in all the wet ingredients into the dry ingredients. Grease your donut pan with coconut oil.  I use this pan!  Fill donut pan circles 2/3 full. Bake large donuts for 20min and mini donuts for 8 min. Dump donuts onto wire cooling rack. Glaze and top with coconut shreds. Enjoy!!

Original recipe is here!

Buckwheat Pancakes - BUCKWHEAT ISN'T A GRAIN!!!!! WHOOP!!!!

Prep time: 5min
Cook time: 10min
Yields 12 pancakes (4in in diameter)

Ingredients:
1C Almond Milk
1 Egg
3T Melted Butter or Coconut Oil
1/2C Almond Flour
1/2C Buckwheat  Flour
1/2t Salt
1t Baking Soda
1 Banana
Honey to drizzle

Instructions:
In a medium bowl, whisk almond milk, egg and melted butter/coconut oil.  In a small bowl, mix the flours, salt, soda together.  Whisk the dry ingredients into the wet ingredients until incorporated. Then mash the banana and whisk this into the mix.  Heat your griddle or a frying pan to medium/high heat, grease with butter or coconut oil and get to making those amazing pancakes!! I made mine about 4 inches in diameter and they flipped easily and turned out to be delicious!!  Drizzle a bit of honey and enjoy!! Ok, maybe a LOT of honey!

Buckwheat Porridge for Baby

I introduced Buckwheat to Luke for the first time yesterday and he LOVED it!!

I would like to keep him off grains, and I recently learned that Buckwheat is a SEED!!!! Fantastic news!! I have actually been able to tolerate it too! I will post a recipe for pancakes that I used Buckwheat in!!

Prep: 2 min
Cook time: 10
Yields 3 Servings

Ingredients:
10oz Breastmilk
2T Organic Buckwheat Flour
1 Banana
Splash of Lemon Juice

Instructions:
Warm breastmilk in pan. Whisk in buckwheat flour and continue to whisk to prevent clumping. Cook on medium heat for 8-10min. Take off stove and cool in pan. Mash the banana with a splash of lemon juice to keep the banana from browning and add it to the porridge.  When completely cool, transfer to 3 baby food jars!