WILL YOU BE MY PALEO VALENTINE?

Breakfast in bed.

Paleo Almond Flour Pancakes

Yield: 8 pancakes

Ingredients

• 16 ounces (1 bottle) 100% pure POM Wonderful pomegranate juice
• 1-3/4 cups almond meal
• 1 teaspoon baking powder
• ½ teaspoon salt
• 2 eggs, lightly beaten
• 1 teaspoon pure vanilla extract
• 3/4 cup almond milk
• 1 cup crushed, raw, unsalted cashews
• Pomegranate seeds from 1 pomegranate

Directions

1. Pour pomegranate juice into a small sauce pan and bring to a gentle boil.
2. Reduce heat to a simmer and allow juice to reduce by half.
3. While syrup is reducing, in a mixing bowl, whisk the eggs then add the almond milk and vanilla extract and mix.
4. Add the almond flour, salt and baking powder And mix until smooth.
5. Heat a large skillet just above medium heat and add just enough oil to lightly coat the pan.
6. When ready, remove syrup from heat, allow it to cool slightly 
7. Pour batter in heart shapes onto the skillet.
8. Cook until the sides of the pancakes firm up and a bubble or two escapes from the top.
9. Flip, cook an additional 45 seconds to 1 minute then repeat with remaining batter.
10. Serve pancakes with syrup and top with pomegranate seeds and crushed cashews

Paleo Banana Spice Muffins

Dry ingredients:

• 2 cups almond flour
  
• 1/4 c. flaxseed meal
• 1 tsp. baking soda
• 1 tsp. salt
• 2 tsp. cinnamon
• 1/2 tsp. nutmeg
  
• 2/3 cups chopped walnuts

Wet ingredients:

• 3 over ripe bananas (skins almost black), mashed
• 1 T. vanilla
• 3 eggs, beaten
• 2 T. honey
• 3 T. coconut oil (melted)
• 2 T. natural almond butter

Directions

1. Preheat oven to 350 degrees.
2. Mix dry ingredients
3. In separate bowl mix wet ingredients
4. Combine wet ingredients into dry ingredients and stir until combined.
5. Spoon batter into muffin cups.
6. Bake 20 minutes, or until the toothpick test shows they are done.
7. Makes 1 dozen muffins.

Dinner for the kids:

Paleo Pizza Bites

Makes about 24 Cauliflower Pizza Bites

Ingredients:

• 1 Head Cauliflower
• 24 slices of turkey pepperoni cut into heart shapes
• 1/4 Cup Egg Whites
• 1 Cup 1% Cottage Cheese (drained)
• 1 Tsp Oregano
• 2 Tsp Parsley
• 1/4 Tsp Garlic Powder
• 1 Tbsp Almond Oil
• 1 Tbsp Frank’s Hot Sauce
• Muir Glen Organic Pizza Sauce (for dipping)

Directions:

1. Pre-heat your oven to 450 F.
2. Line a pizza pan with parchment paper
3. Wash, and dry your cauliflower and cut down into florets
4. Pulse your cauliflower in a food processer until the pieces are about the size of rice. 
5. In a hot pan, stir fry the “cauliflower rice” until the cauliflower is slightly translucent (about 6-8 minutes). Place in a bowl and let cool.
6. Place all other ingredients (except the pizza sauce - you won't need this until serving time) in the food processor and blend until smooth.
7. In a bowl combine both the “cauliflower rice” and blended ingredients. Mix completely.
8. Evenly spoon mixture onto parchment paper. Press pizza dough down evenly and firmly. 
9. Add the peperoni hearts pressing them firmly into the dough.
10. Place in your oven and bake for 25-30 minutes.
11. Remove the pizza bites from the oven and let set until cool (If you take them off the parchment paper while they are too hot they will break).
12. Once cool remove and place on a cooling rack. 
13. If they still need a bit more browning, place the cooling rack on a cookie tray under the broiler for a few minutes to crisp/brown up the bottom of them.
14. Serve with pizza sauce for dipping.  Or as an alternative you can refrigerate at this point for re-heating the following day.
15. When you are ready to serve place them at a diagonal on a Panini press.  This will warm and crisp them and give them the great grill marks. 
16. Serve with organic pizza sauce.

And after we get the kids to bed we are going to give these Alaskan King Crab Legs a try!