Paleo Fried Bananas

I recently visited the beautiful island of Puerto Rico. While I was there, I tried to eat only authentic foods because, well, when in Rome...

One of my favorite dishes was the fried banana. It was so simple but it was something that I had never even considered before. So of course, I had to put a Paleo spin on it when I made it myself.

Paleo Fried Bananas

Ingredients

• Bananas, slightly green (as many as you feel like eating. 1 per person)
• Cinnamon
• Honey
• Coconut oil
• Ghee, optional

Steps

1. Add 2 tbsp coconut oil and 1 tbsp ghee (or 3 tbsp coconut oil) to a pan on medium heat, or 1/4 inch of oil in your pan. (I used a small pan)
2. While the oil heats, peel your bananas.
3. Slice bananas into coins, about 1/4 - 1/2 inch thick.
4. Gently place them in the oil. The slices can touch.
5. Let them 'fry' for 3-4 min. per side. If you try to turn them and they are sticking, they aren't ready.
6. Gently remove them from the pan and place them on a plate lined with a paper towel.
7. They will be a little soft but as they cool and dry, the banana slices will crisp up.
8. Sprinkle the slices with cinnamon and drizzle with honey. Serve as dessert or skip the cinnamon and honey and serve them alongside your meal.

So simple. I made them on a whim and my boyfriend LOVED them. It's not a typical american dish but it's not so 'weird' that people won't be willing to try it... and love it!

Try it out and let me know what you think!

My New Kitchen Toy: The NutriBullet

I love getting new kitchen gadgets! For Christmas my parents got me the Nutribullet. So far I have made mostly green smoothies, because I LOVE them, but I have also been trying to experiment with some other fun combinations.

I had asked for this device because I was interested in a juicer without actually being a juicer. Juicers are great and all, but I feel like they discard the best parts of the veggies. The Nutribullet keeps every part of the vegetable/fruit and extracts all of the nutrients. It's basically like a blender, but better. There is also a milling blade that can be used for nuts and spices. I really want to try making my own nut butter!

Here are some of my favorite NutriBullet concoctions:

Banana Nut Protein Smoothie:

• 1 banana
• tbsp. of your favorite nut butter
• 1 scoop protein powder (chocolate is pretty tasty)
• a dash of cinnamon
• water, coconut milk, or other base of your choice

DELICOUS! This was just something that I whipped up for a post-workout, pre-dinner, snack. Fat, carbs and protein :)

Green Smoothie:

• Almond/coconut milk
• 1 handful of leafy greens (I used spinach)
• 5 strawberries
• small handful of blueberries
• 1 tsp. flaxseed oil
• 1 scoop of protein powder, optional

This is a great way to get in your fruits and veggies with your breakfast in the morning, or just as a snack! I like to add protein powder for a little extra love, but it tastes great without it! Also, if you need it to be a little sweeter, try adding in a small amount of your favorite sweetener.

Energizing Smoothie:

• the juice of 1/2 a lime
• 1 tbsp. honey
• 1 pear
• 1 apple, cored and seeds removed
• 1 small handful of spinach
• ground ginger
• green tea

If you have a Nutribullet, where do you find your recipes? Share your finds with me!

It's that time of year - Paleo-friendly Venison Recipes

Leaves changing, cooler air, holidays, bonfires, oysters and deer hunting... What's not to love about the cold weather season?! While hunting is not for everyone, I come from a family of hunters and farmers. So I guess it's for us. I enjoy eating fresh eggs every morning, seasonal veggies from the garden and meat that was caught or hunted by my loved ones. Doesn't get much more paleo than that (lol)!

Whenever my dad gets a deer, he takes it to a local butcher to prepare for him. We get some steaks, some roasts and a majority of it ground in to burger. Ground meat is very versatile but you can't go wrong with a good tenderloin! Here are some recipes that I have rounded up and that are absolutely delish. Feel free to chime in with any recipes that you have tried! Also note that if venison is not for you, you can use any other meat to substitute.

Paleo Crock Pot Minestrone Soup

Ingredients:

• 2 tbsp olive oil
• 1 sweet potato, diced
• 1 c carrots, diced
• 2 celery stalks, diced
• 2 zucchini squash, diced
• 2 shallots, diced
• 2 cloves of garlic, minced
• 28 oz chicken or vegetable broth
• 28 oz can diced tomatoes with juice
• 1/2 c frozen spinach, or 1 c packed fresh spinach, chopped
• 2 bay leaves
• 2 tsp oregano
• 1 tsp basil
• 1 tsp parsley
• 1/4 tsp cayenne pepper
• 1/4 tsp sea salt
• 1.5 lb ground meat (venison, pork, any meat that you like!)

Instructions:

Pour the olive oil in the bottom of the crock pot. Add the prepared potatoes, carrots, celery, zucchini, shallots and garlic. Pour in the broth. Add the entire can of tomatoes. Add the frozen spinach (no need to thaw or drain). Add in he spices.

Stir everything together, add bay leaves, cover and cook on low for 6-8 hours.

About 2 hours before the soup is down, brown the meat and add it to the crock pot, mixing it in.

Remove the bay leaves before serving.

Serves 6-8 people

Paleo Baked Venison Meatballs

Ingredients:

1.5 lb ground meat

1/2 c of almond flour or meal (you can use breadcrumbs if you aren't Paleo)

1 egg

1 tbsp Italian seasoning

2 cloves minced garlic

Salt and pepper to taste

Instructions:

Preheat the oven to 425 degrees fahrenheit. Using your hands, mix all ingredients in a large bowl.

Roll meat mixture in to about tablespoon-size portions and place an inch apart on an oiled cookie sheet.

Bake for 20 minutes for larger meatballs, 15 minutes for smaller. Serve with sauce and whatever else sounds yummy - pasta, spaghetti squash, sandwiches, or just by themselves!

Serves 4

Venison Steak Salad with Cranberry Dressing

Ingredients:

• 1 lb venison steak, cut into strips
• 2 tbsp olive oil
• 8 cups mixed salad greens (I make my own mixture of spinach & kale)
• 1 c of cherry tomatoes, halved
• 1/2 c walnuts, chopped
• 1/2 red onion, thinly sliced
• 1/4 gorgonzola cheese, if you aren't being Paleo
• Cranberry dressing
• 3 tbsp red wine vinegar
• 1/3 c EVOO
• 1/2 c cranberries (if frozen, thaw)
• 1 tbsp dijon mustard
• 1/4 tsp salt
• 1/4 tsp pepper
• 1 tbsp water

Instructions:

Baste the venison strips with the olive oil and grill, saute or broil until cooked to your taste (I prefer mine a little rare, so it only takes about 3 minutes to grill).

Put two cups of greens on a plate and add the tomatoes, walnuts, (*cheese) and onions. Top with the strips of meat and drizzle a tablespoon of dressing.

For the dressing, add all ingredients to a food processor (or blender). Note- this is a thick dressing. If you prefer it thinner, add more water or red wine vinegar. 

What took you so long?

My Thanksgiving weekend was, um, interesting to say the least. I have been moving forward with my usual work weeks (work, gym, dinner, meal prep, etc.) and somewhat unusual weekends. I have been super busy on the weekends with friends and family and end up starting my Mondays extremely worn out! But busy is good, right?

My ex actually decided that he wants to get back together. Shocker. The only thing that I have an issue with is that it's entirely on his terms. He now says that he "knows for sure" that he wants to marry me, but that he's just not ready right now. News flash!!! I never said I wanted to right now, either. But he also says that he wants to continue with the "space" for like 6 months before we revisit the topic of our future. That doesn't sound entirely bad and I was okay with it. Until day 1 after this epic conversation, I don't hear from him. All day. I'm going to give it a couple of weeks and see if it gets better. But is it that bad to want to be acknowledged every day?! I'm totally okay with chilling out and maybe only seeing each other like twice a week. But daily conversations are still necessary. That being said, I don't know if this is going to be the best thing for me or if I should just continue on my forward progression. Because I still don't want to settle for anything less than what I want and deserve out of life. Why can't things just be more simple :/

On a lighter note, even though my love life is in shambles, I feel pretty damn good! I'm getting to spend time with friends and family and focus on me. 2014 is going to be a year where I accomplish things just for me- getting in the best shape of my life, getting my emergency savings in check and starting to save for a new car. It's going to be a good year, no matter what.

This week I plan on attempting some new recipes and detoxing from my Thanksgiving bingeing. I think that I had stuffing and sweet potato casserole at least once a day since Thursday's festivities. Stay tuned for the new stuff! ;)


Recipe of the week: Sweet Potato Casserole
*warning, this is NOT healthy (lol), but it is a Smith Family Thanksgiving tradition.

Photo Credit: Chow.com

Ingredients:

• about 4 large sweet potatoes, baked
• ½ c. unsalted butter, melted
• ½ c. granulated sugar
• 2 large eggs
• ¼ c. half and half
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• ¼ tsp. nutmeg
• 1 tsp. pure vanilla extract
• 3 cups miniature marshmallows

Instructions:

Preheat the oven to 375. Prepare a 1.5-2 quart casserole dish with butter or nonstick spray.

Start by mashing the sweet potatoes until they are smooth. Then add the butter, half of the sugar, half and half, cinnamon, ginger, nutmeg and vanilla extract; stir well and taste. Add the remaining sugar if needed. Add the eggs and combine well, then pour the mixture into the casserole dish. Cover and bake the dish at 375 for about 20 to 30 minutes, until completely heated through.

Remove, uncover and stir gently. Lastly, spread the marshmallows evenly on the top and bake uncovered for about 15-20 minutes longer, or until the marshmallows are nicely browned.

Serves about 6 people - double this recipe for the holidays!

Try out this traditional dish at your next holiday gathering (we have it at Thanksgiving and Christmas) and let me know how much of a hit it is! It won't let you down, promise!

Source:

Deep South Dish

Favorite Recipe of the Week: Spaghetti Squash with Meat Sauce

Okay. So being that some things have MAJORLY changed in my life over the past couple of weeks, I am going to be using this blog as a platform to talk about that, too. Writing is a coping mechanism for me, so I apologize ahead of time. If you do not want to read all of my relationship (or lack there of) talk, skip to the part about my WOD's and recipes, at the bottom ;)

After my ex continued to contact me, even though he was the one that wanted this, I had to ask him to "please stop." For someone that wanted "space," I don't think that still contacting the person you needed that space from every day is exactly the way to do that. That was probably the hardest thing for me to do, being that I liked hearing from him every day. It at least let me know that he was still thinking about me. But after reading two books, It's Called a Break Up Because It's Broken and The Get Back Plan (basically two polar opposites, lol) I took their good advice and decided to give him 30 days without any contact. So this is what I am currently living. 30 days of no contact with someone that I had spent almost every day with for 6+ years. I may not have been married, but this damn sure feels like a divorce.

I have not lived with my parents since I was 18 and never thought I'd be back. That being said, I am so very grateful for them and literally don't know what I would do without them. But after a week of bad food, lots of beer and happy hours with friends, this week I am getting back to the grind. I plan on taking care of myself (continue to eat mostly paleo and CrossFitting 3-4x a week) and working on ME. Being with someone for all of my young adult life, I don't even know how to be alone anymore. So this is a new chapter in my life where I have myself and my dog to look after, and my family and friends to lean on.

This is a new me. Stronger. More independent. And I'm not sure what else because I'm making it up as I go along (lol).


Favorite Recipe of the Week: Spaghetti Squash with Meat Sauce

Ingredients:

• 1 Spaghetti Squash (each half serves about one person)
• 1 Can of Sauce
• 1 lb. Ground Meat of Choice
• Cheese, if you like

This is one of the easiest, low-calorie meals that you can make. If you are a vegetarian, you can just leave out the meat!

First, preheat your oven to 375 degrees. Cut the squash in half, lengthwise. This can be very hard to do, so use extreme caution... and a sharp knife! Once you have the squash cut in half, run it under cold water to remove all of the guts and seeds, like you would with a pumpkin, with your fingers. Next, place the two halves rind-side-up on a baking sheet for 30 minutes.

While that's roasting, start your sauce. First you will brown your meat and then add the sauce and meat together in a pan while you wait until your squash is done.

Then take the squash out of the oven and use a fork to scrape the insides of each squash until you have a good amount of the spaghetti-like strands pulled away from the squash's sides, leaving it in the squash "bowl." Place the squash back on the baking sheet, rind-side-down this time, add some (meat) sauce overtop and put it back in the oven for 20-30 more minutes. If you want to add cheese, do so for the last 5 minutes so it melts but doesn't burn. Ta-da! Dinner is ready :)

I prefer to eat my spaghetti squash in the 'shell' simply because I hate dishes. But there are plenty of folks that like to do the second step of this recipe in a baking dish. Instead, after the first 30 minutes, they would scrape out all of the "noodles" into a baking dish, add the sauce to that and then bake that dish. It's all personal preference. I just personally think that it's much more fun to eat out of the squash itself.. and it's so much more primal (jk, kinda).

Let me know when you try this and how you liked it! It's definitely an interesting taste that isn't for everyone. But give it a go at least once and it may turn out that you LOVE it.

Week 6: The End is Near

I am a little behind in my recording of the LuRong Challenge. I ended up getting the office crud the beginning of the week and wasn't able to catch a break! Also, last weekend (pre sickness) I was able to do my gym's Barbells for Boobs Partner WOD (Helen meets Grace). It was a lot of fun and also my first time participating in the cause. I will definitely be there next year!

Back to the LuRong Challenge, I only have one week and two days left!!! I have decided that after the challenge is over, I will continue the strict Paleo principles for a while longer, with cheat meals once or twice a week. The only things that I really miss are beer, chicken wings and quinoa. If I can limit those things to only once or twice a week, I think I'll be doing good. I really thought that I would miss dairy more. But that ended up not even being a big deal, other than having to ask for it to be withheld every time that I ate out. Cheese comes on everything... or so it seems.

Last week my box completed the 7th WOD for the LuRong Living Paleo Challenge and I tried out some more new recipes.

LuRong Challenge WOD #7
Uphill Finisher - 20 min. time cap
Level II- #65 front squat and push press, 2 #35 kettle bells

3, 5, 7, 9, 11 burpess, front squat, push press with 100m farmer carry in between each round + 13 burpee pull-up finisher

• Completed in 19:35
• This was a really grueling workout, to say the least. I thought that the farmers carries wouldn't be bad, but my shoulders were shot by the time I got to those. Then having to do the 13 burpee pull-ups afterwards... Crazy I tell ya! #digdeep

Favorite Recipe of the Week:  Jalapeño & Mushroom Bison Burgers with a Sweet Potato and Broccolini. 

Ingredients:

• Coconut oil
• 1 jalapeno, chopped. Leave the seeds in if you like a little heat.
• 1/2 cup mushrooms, chopped
• 1 lb. ground bison
• 2 sweet potatoes
• Cinnamon
• 1 bunch broccolini
• Lawry's Black Pepper Season Salt (or other seasoning of your choice for burgers)
• 2 cloves of garlic

Instructions:

First, add coconut oil to a hot skillet on medium heat. Add the meat, jalepeno, mushrooms and garlic to a large bowl and combine the ingredients with your hands. Form the patties (should create 4), using your thumb to indent a small spot in the center of each patty- I learned this from a cooking show, it's supposed to help them to cook more evenly. Then season the burgers on both sides with the seasoning of your choice and add them to the pan, turning when needed. 

For the broccolini and sweet potatoes, I use steamer bags that can be popped in the microwave. The only place that I have been able to purchase these bags in my area is at Harris Teeter. I steam the broccolini and sweet potatoes separately, timing it out so that they are completed with about 5 minutes left on the burgers.

Lastly, plate the burgers (I like to add avocado to the top of mine!), cut your sweet potatoes down the middle and add half of the broccolini to each plate. I like to add coconut oil and cinnamon to my potato, and leave the broccolini plain. To each their own :)

I loved the simplicity of this meal and that it only took me about 25 minutes from start to finish and I only had to wash the frying pan. Also, in a perfect world this would have been great for leftovers. However, with my boyfriend there were none lol. I think that next time I will get 2 lbs. of meat so that I can enjoy these for lunch again the next day, at least!

I hope everyone had a fangtabulous Halloween and that you're weekend is great, too!

Week 5: More than halfway over!

I cannot believe that I have been doing this challenge for 5 weeks. I am more than halfway through and it is getting easier and easier to abide by the strict Paleo guidelines. I try not to eat out, simply to avoid temptation. But when I do eat out I actually do quite well. I usually know where I'm going beforehand and check out the menu so I already know what I am getting and there are no surprises. Like I've said before, being successful with any 'diet' program requires lots and lots of PLANNING.

This week my box completed the 6th WOD for the LuRong Paleo Challenge and I tried out some more new recipes.

LuRong Challenge WOD #6
100 single jump-ropes and then,
5 rounds:
10 power cleans. #85
10 hand release push-ups

• Completed in 9:02
• Level II
• Once again, I was super bummed that I had to do level II. However, in level III I would have had to be able to do ring dips without a band, and I just can't... yet.

Favorite Recipe of the Week:  Paleo Chicken Parmesan with Zucchini 'Noodles'

Photo Credit-Paleo Made Painless

Ingredients:

For the chicken

• 2 eggs
• 1/2 c. flaxseed meal
• 1/2 c. almond meal
• Spices of choice (I used black pepper, cayenne and a little sea salt)
• 2-4 chicken breasts (I did 4 because I love leftovers)
• Coconut or olive oil for 'frying'

For the 'noodles'

• 4-6 zucchinis (use 6 if you are making 4 chicken breasts)

For the sauce

• 1 large can of crushed tomatoes or tomato sauce
• I like to buy unseasoned sauce and create my own. But you can also just buy a jar of already prepared sauce
• 2 tbsp. minced garlic *don't need to add if using jarred sauce
• Olive oil
• Spices of choice *don't need to add if using jarred sauce (I used lots of basil, parsley, cayenne, garlic salt, oregano)

Instructions:

First, you will want to start your sauce. If you are using a jarred sauce, I would still go ahead and let it heat up. For your own sauce, you will start by adding 2 tbsp. of olive oil to a hot pan (medium low). Then, add your garlic and wait until it just starts to brown before adding the crushed tomatoes or tomato sauce. Then, stir in your spices. The amount and type of spices used are dependent upon what you like, personally. I use a ton of basil and then a lesser amount of everything else, and continuously taste it until it's where I want it.

Next, start your chicken. Start by heating up a skillet large enough for a couple of your chicken breasts to medium heat. Once the pan is hot, coat the bottom of the pan with your favorite cooking oil- I used coconut oil.  The best setup for breading your chicken is to have two bowls- one with the almond and flaxseed meal (and spices) and one with the eggs. Beat the eggs and make sure the dry ingredients are mixed well together. First dip the chicken in the egg, then transfer it over to the dry mix, making sure to evenly coat the chicken breast in the dry ingredients. Once the chicken breast is completely covered, add it carefully to the hot oil. Repeat this process for the next piece of chicken.

While the chicken is cooking, you can start your noodles. Wash your zucchinis and then, using a julianne peeler, peel all of your zucchinis. I recently purchased a julianne peeler, myself and am in LOVE with it. You can make virtually any vegetable into a noodle. This is the set that I got.

The chicken should take 20-25 minutes to cook, flipping once. Once the chicken is complete, place it on a plate with a paper towel, this will catch any access oil. While the chicken is cooling, in the pan that you cooked the chicken in, add the zucchini noodles. I prefer cooking in one pan when possible, however if you prefer to cook yours in a separate pan, I totally understand. I just hate dishes. Toss the zucchini to coat with the remaining oil, add more if necessary. Saute the noodles for about 5 minutes and then transfer them directly to a plate. Add a piece of chicken on top, and then ladle some sauce over everything. Presto! Chicken Parmesan, minus the parmesan ;)

Let me know if you try this recipe and how yours turned out!

Week 4: Eating Right During Football Season

Sticking to your goals and eating right during Football Season is just as hard as sticking to your goals during the Holidays. Realizing that the two events are essentially one-in-the-same (Football lasts through February), can be enough to make you want to give up. So all that you can do to survive the winter is to PLAN! That's right, you'll actually have to think about what you're going to eat and shop BEFORE. Because you know that if you don't have anything 'healthy' to eat and your friends come by and want to order pizza and wings that you are more than likely just going to go with the flow. By preparing you can save yourself a lot of regret... and calories!

First off, let me start by saying that I LOVE to eat. I am in a relationship with an Italian and his family likes that about me - LOL. But when I say that I LOVE to eat, what I'm getting at is that I'm not a 'salad for dinner' kind of girl. I won't say that I've never done it, but I try to avoid that wholeheartedly and leave the salads for lunchtime. When I started thinking of football-friendly food, I just thought about what I actually like and then tried to think of healthier alternatives to those traditional carb-battered, cheese-stuffed, fried and buttery foods.

This is what I came up with:

•  Buffalo Wings - Baked 
• These are great, however they ended up having the consistency of a rotisserie chicken. Not what I was craving but still delicious. Mike and I decided that in order to get these how we envisioned that we would need to grill them.
• Bacon Wrapped Chicken Bites
• I have made these before & they are divine, as well as super easy!
• Sweet Potato Fries
• Sometimes it’s best to cook them longer if you like a little crisp; just be sure to monitor them.
• Shrimp Cocktail
• Does this need an explanation?
• Chips, Salsa & Guacamole or Veggies and Dip
• If you like to stick to regular tortilla chips, I recommend either making your own or going for organic and low sodium options at the super market. However, I am currently stuck on Trader Joes' plantain chips. The only ingredients are plantains, sunflower oil and sea salt. Must try!!!
• Make your own guacamole and salsa. It's not that hard and will be oh-so-worth it!
• I dip my veggies in guacamole instead of typical vegetable dip (ranch). It's tasty and much better for you (good fats and no dairy).
• Chili
• Chili doesn’t have to be Paleo to be healthy. But since I’m on the LuRong Challenge, this is what I’m making. And I love it because it's great for leftovers!

Photo Cred- http://www.supergluemom.com/

 Now for my weekly WOD update from the LuRong Living Paleo Challenge.

WOD #5
Ascending and Descending Ladder – 15 min. time cap
Level II – #65 Snatch, Unassisted Pull-ups, 16 in. Box and #35 Kettle Bell

·        Power Snatch

·        Pull-ups

·        Box Jumps

·        Kettle Bell Swings

·        Box Jumps

·        Pull-ups

·        Power Snatch

Completed: 13:31

This was the first LuRong WOD that I had to do level II for. I was so irritated about the 16 in. box and I hated that I couldn’t lift an #80 snatch from ground to overhead. My Box worked out shoulders the day before we did this WOD, and I think that wasn’t our smartest move. I was okay with my time, overall, and now I know that my weaknesses are currently stringing together pull-ups and anything over #65 for snatches. Always room to grow!

Have a great week and happy Monday, y'all!

Week 3: Once a cheater always a cheater?

This week went much better, with no cheats and lots of overcoming cravings.  The other night I was gun-ho on cheating for some Wing King hot wings, but waited 10 minutes to give a final decision and... I ended up opting to cook. Baby steps! I hope that eventually I won't crave "bad" things. Even though I still don't think that there's anything wrong with some hot wings!

LuRong Challenge WOD #3
95# Cleans**
10 reps of Hang Power Cleans, 20 Meter Sprint
8 reps of Hang Power Cleans, 40 Meter Sprint
6 reps of Hang Power Cleans, 60 Meter Sprint
4 reps of Hang Power Cleans, 80 Meter Sprint
2 reps of Hang Power Cleans, 100 Meter Sprint

• Completed in 5:05 (added 5 sec. on for not completing last spring- completed 90 Meters)
• Level III 
• The most I had ever done previously for a hang clean in a WOD was 75# - 20# PR baby!!! :)

LuRong Challenge WOD #4
50 reps of 65# thrusters & then 50 Toes-to-bar; 10 minute time cap

• Completed in 10:21 (added 1 sec. for each unfinished rep)
• Level III

Favorite Recipe of the Week: Paleo Pumpkin Protein Pancakes (Try saying that 10x fast!) from http://deliciousbydre.com/

Ingredients:

• 1 cup egg whites
• 3/4 cup pumpkin
• 1/2 cup almond flour/meal
• 1 scoop vanilla egg white protein powder (or whatever vanilla protein powder your little heart desires if you are not strictly paleo)
• 2 tbsp organic milled flax *I left this ingredient out
• 2 tbsp organic honey (or splenda/stevia) *I used 1 tbsp. since I am on the LuRong Challenge
• 1/8 tsp ginger
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice
• 1/4 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Stir in/dissolve the pumpkin into the egg whites & add the honey
2. Mix dry ingredients separately & add to the wet ingredients
3. Heat pan or griddle on medium low heat (4 out of 10) and coat with organic coconut oil or coconut oil spray
4. Using a 1/4 cup measure, pour batter onto your cooking surface
5. Once it bubbles up, use a spatula to flip it over & cook for an additional 30 seconds to 1 min on the other side

I made this breakfast on a Sunday morning and LOVED it. I have been pretty bummed lately that I haven't been able to enjoy the "pumpkin flavored everything" and have been on the hunt for Paleo pumpkin recipes. There are actually several that I found and you can find them on my Pinterest Account. This one was easy to make and took only about 20 minutes from start to finish, not including doing the dishes. Definitely recommend!

Have a great week, everyone!

xoxo Jessica