Strict Paleo

So for the month of November I got talked into doing a strict paleo challenge. I'm a little apprehensive, and I will already be cheating because I'm making donuts today for a wedding shower (check back for the recipe and pictures), but I am going to make my best effort to be strictly paleo this month. And to keep myself motivated, I will be trying out some new paleo recipes. The first one I tried, banana almond pancakes, has left me feeling like I may be able to make it through this month after all. They were very easy (only 4 steps!), and super good.


Here is the recipe.

• 2 bananas
• 1 egg
• 1-2 tbsp almond butter
• fresh blueberries
• 1/4 cup walnuts, chopped (I used pecans)
• 1 tsp coconut oil

1. Process the pecans in the food processor until finely chopped.
2. Add the bananas, egg, and almond butter and process until well combined.
3. Heat a non-stick skillet over medium heat with a pat of coconut oil. This was the first time I have ever used coconut oil. I like it! It's too bad it's so expensive =( but don't skip it because the coconut flavor comes through in the pancakes and I don't think the recipe would be the same without it.
4. Pour small discs of the batter onto the skillet, put blueberries on top. When the edges start to look cooked, flip and press the batter down so it is "pancake" thickness. Cook until golden brown.

 This is the batter in the food processor. It is thicker than typical pancake batter. When I looked back at the original recipe I realized I was not supposed to mix the chopped nuts into the batter, this could be why it is a little thicker. I didn't mind the nuts mixed in, it gave them more of a banana-nut-bread quality.

 The pancakes with blueberries.

The pancakes flipped and deliciously golden brown. Make sure the heat is not too high when you are cooking or they will burn. These are done perfectly.

Here is one from my first batch. I had the heat on too high in the beginning. It still tasted good!

candied jalapenos

Ever since having the sweet and spicy burger at the Grind, I have been searching for a recipe that will duplicate the candied jalapenos. This one is close, but still not the same. I guess I have to keep going to the Grind. . . Who am I kidding, there is no way I could make the fried ratatouille, I'm hooked.

Ingredients:

• 3 lbs jalapeno peppers
• 2 cups cider vinegar
• 6 cups granulated sugar
• 1/2 tsp turmeric
• 1/2 tsp celery seed
• 3 tsp granulated garlic
• 1 tsp ground cayenne pepper

1. Slice the peppers into uniform rounds. I used a food processor and the slicing blade. It made this step really fast, and I didn't have to worry about gloves with the jalapenos. I love my Cuisinart!
2. In a large pot, bring cider vinegar, sugar, turmeric, celery seed, granulated garlic, and cayenne pepper to a boil. Once it is boiling, turn the heat down and simmer it for 5 minutes.
3. Add the jalapenos and simmer for 4 minutes.
4. Use a slotted spoon to transfer the peppers into clean sterile canning jars. Then turn up the heat on the syrup and boil at a rolling boil for 6 minutes.

1. Pour the boiling syrup over the peppers in the jars until full. Seal the jars.
2. If you want them to be shelf stable, you need to boil them in a canner. But I just keep mine in the fridge, so after the jars are full, put the lids on. Let them cool, and put them in the fridge.

They are good on everything! Of course burgers, crackers, sandwiches, eggs, and a simple but delicious combination, on a toasted tortilla with Greek yogurt.