I was actually surprised at how much I liked these.  Even the hubs liked them too!  They’re quick and easy and provide a nice alternative to your paleo breakfast options.

Ingredients:
1 small zucchini
2 green onions
1 egg
salt and pepper to taste
olive oil

Grate the zucchini (don’t squeeze out excess water).  Finely chop the onion.  Mix egg, zucchini, onion, and salt and pepper.  Heat olive oil in a skillet.  Scoop half of mixture into pan and flatten with a spatula.  Flip when edges start to brown.  Cook for a few minutes on each side.  Repeat with rest of mixture.    (Place on a paper towel to absorb excess oil and water before serving.)  One small zucchini makes two pancakes or one serving.

Enjoy!

Yes, I’m back to toying with Paleo eating.  I actually eat more paleo than not right now and I’m loving the results.  I think I may crack down and go all in here shortly so I can realize the complete benefits.  In the mean time I’m snacking on some paleo bars I’ve been making.  It’s a great breakfast alternative  if you don’t want to go the eggs and fruit/veggie route.  These may not fall under the “technical” paleo category due to the peanut butter, but you can easily substitute almond butter.  I used organic peanut butter because I had a huge jar of it that no one wanted to eat (because it didn’t taste like their regular peanut butter), and also almond butter is quite pricey for as much as this recipe calls for.  Also, of note, it seems to be a high fat breakfast bar, but do not fear.  If you read up on the paleo principles this is part and parcel to the plan.

1 cup organic peanut butter (or almond butter)
1/2 cup pumpkin
1/2 cup frozen blueberries
2 ripe mashed bananas
2 tbls honey (or to taste)
1 egg
1 tsp baking soda

Mix all the ingredients, gently folding the blueberries in last.  Pour into greased 8X8 pan and bake for about 25min at 350.

Enjoy with your morning coffee! : )

My husband and I recently began a 30 day Paleo challenge.  While I have attempted this many times in the past, it was the first time we have done it as a couple.  I must say, its much easier to stay on track when your other half is involved, if for no other reason that I did not want to be the first to “cave” to the cravings.   We were going strong for about a week when our vacation to the country unexpectedly led us to Chocolate World in Hershey, PA.  So, we decided to take a day off.  We were both back on track the next day.  I’ve rather enjoyed this recent go at paleo  with lots of new meal ideas and some new spices introduced into my cooking.  I have a plethora of spices but a fear of using them.   Experimenting has become fun and tasty.  During my first week I came up with this meatloaf recipe by accident and it turned out fantastic…even better than my regular non-paleo meatloaf.  Both the kids (5 & 2) actually ate it too, which is a major feat in this household!

Ingredients:
1 lb organic grass fed ground beef (85 percent lean)
1/2 red bell pepper finely chopped
1/2 white onion finely chopped
2 eggs
1/2 cup pumpkin puree or sweet potato
2-3 cloves garlic crushed
1-2 tbsp chopped fresh parsley
sea salt
pepper
garlic powder
onion powder
garlic salt
thyme

Combine all ingredients in a bowl and mix well with your hands.   I did not used measurements for the spices, but just added a little of this and that.  I like my salt and flavor, so season a little or a lot depending on what you know you like.  (Unfortunately, meatloaf isn’t a “season-to-taste” type of dish!) I loved the addition of the thyme to this.  It added a special flavor and made it super yummy.  (I also used cooked and mashed sweet potato in mine as that is all I had on hand, but would imagine pumpkin would have similar results.)  Pat into a 9×5 loaf pan and bake at 350 for about 65-75 min.

Enjoy with a side of sauteed veggies or big green salad.  My recent fave salad dressing….olive oil, fresh lemon juice, salt and pepper.  Tastes very fresh and works with any meal.