perfect paleo pancakes | recipe

I do allow some dairy in my paleo diet, so with that in mind, here is the yummiest grain-free pancake recipe for your sweet weekend breakfast!

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Ingredients
serves 2
– 2 organic eggs, lightly beaten
– 225g ricotta
– 1 tsp vanilla essence
– 1 orange
– 1 tbs coconut flour
– coconut oil for frying

Blueberry sauce
– 1 punnet blueberries (fresh or frozen)
– the juice from the orange above
– 1 tbs agave syrup or honey

(1) combine the beaten eggs, ricotta & vanilla essence in a large mixing bowl. Stir through the zest of the orange. Add the coconut flour & mix well.
(2) allow the batter to rest for 5 minutes.
(3) in a small saucepan over medium heat, combine blueberries with juice of the orange & agave syrup, cover & bring to the boil. Turn down heat and summer uncovered until fragrant & sauce thickens to a syrup. Cover and set aside.
(4) fry spoonfuls of the pancake mix in a pan with a tbs of coconut oil over gentle heat until golden on both sides. Cook the pancakes in batches and keep warm in the oven.
(5) divide the pancakes among two plates, top with blueberry sauce & serve with yoghurt & sliced banana if desired.
(6) EAT!

This recipe is adapted from Teresa Cutter @teresacutter_healthychef

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the deliciousness!

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the aftermath!

kale & walnut pesto | paleo recipe of the week

kalewalnutpesto

People are always asking me what I do with kale. 

I primarily use it to make green smoothies, as a side veggie for dinner (think sauteed kale & mushrooms) or in my scrambled eggs/omelette for brekkie.

But I’ve found a new use! Kale & Walnut Pesto; totally paleo friendly and great with grilled/steamed fish or chicken. Yum!!! Adapted from a recipe found [here]

Kale & Walnut Pesto

Ingredients:

  • ½ cup plain/raw, roughly chopped walnuts (or nuts of your choice like blanched almonds or macadamias)
  • 1 garlic clove, smashed
  • about 3 cups chopped kale
  • 1 cup Italian flat-leaf parsley
  • ¼ cup grated sheep or goats hard cheese (or Parmesan cheese for those not inclined to the sheep or goat variety)
  • ½ – 1 cup extra virgin olive oil or macadamia nut oil
  • salt and freshly ground pepper to taste

Method:

Heat a frying pan over medium heat. Add nuts and stir constantly (or gently shake pan) until toasted, about 2 minutes. Remove from heat and let the nuts cool.

Pulse garlic clove in food processor until it is chopped finely, about 30 seconds. Add kale, toasted nuts & cheese and pulse until chopped. You may have to stop the food processor, open the top, and push the kale down toward the blades.

With the food processor running on low, add olive oil in a steady stream until you get the consistency you want. I used just over 1/2 a cup of macadamia oil.

Season to taste with salt and pepper (about 1½ teaspoons salt, ½ teaspoon black pepper).

Enjoy!

banana pancakes | paleo style

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Remember when I wrote about becoming a cavewoman [this post]?  Well, it’s been three weeks living the paleo diet and I’m feeling fantastic. I’ve dropped a couple of kilograms as well!!!

I’m not a good baker on the best of days, so I’ve had a few kitchen fails with the paleo baking (burnt muffins, failed bread…) but these pancakes are awesome! I got the recipe from Ultimate Paleo Guide [here] but it’s not just for paleoists; they’re flour-free, gluten-free and tasty, so give them a try!

Paleo Banana Pancakes

INGREDIENTS

  • 3 bananas, mashed
  • 3 eggs, beaten
  • 1/4 cup almond butter (like peanut butter but made from almonds)
  • butter for frying
  • toppings of your choice*

*if you’re paleo, keep it in the family. I topped mine with goats yoghurt, maple syrup & raspberries (but caramelized banana would have been awesome).

mixed ingredients
mixed ingredients

METHOD

  • mix ingredients together, fry in batches
  • serve with toppings
  • feeds two people
fry it up!
fry it up!

Yummo!!! Enjoy!