Paleo Sweet Potato Pancakes on the Griddle

Since going Paleo, I have to say that breakfast has become a whole different animal for me. I’ve always been a breakfast person, but for years, breakfast consisted of a glass of skim milk, a banana, and a cereal bar. Holy glycemic spike, Batman! I’d feel great for about 45 minutes, and then I’d be starving and dragging within a couple of hours… it was all I could do to make it to lunch.

These days, I get some pretty awesome sideways looks from my coworkers when I pull out leftover ribeye and salad to have for breakfast.  I’ll admit, it took some getting used to, but I feel so much more satisfied having some good protein and fat in the morning… I’m no longer starving by lunch, and my energy levels stay much more constant throughout the day. That said, every once in a while I’ll get a craving for some traditional breakfast food… e.g. pancakes.  Given that I love sweet potatoes, I figured I’d give some Paleo sweet potato pancakes a try for me and the hubby over the weekend.  There are tons of great recipes out there, and here’s my custom version, topped with sauteed cinnamon apples.

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Lemon Coconut Macaroons, Fresh from the Oven

It’s been a little while since I posted a dessert recipe, so in honor of my 20lb. PR deadlift last night and the upcoming holiday weekend, today’s recipe is a sweet treat. I’m a huge fan of coconut macaroons – they’re such a simple, tasty little cookie – so I decided to give ’em a go.  (Plus, they’re gluten- and dairy-free!) For inspiration, I looked to Elana’s Pantry – she’s got some incredible recipes for gluten-free goodies.  While I was grabbing supplies at the store, I ran across a gorgeous little bottle of pure lemon oil, and I thought it might pair really well with the clean coconut flavor in the cookie. Follow the jump for my adapted recipe…

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Indulgent, gluten-free, and dairy free. Oh, yum.

CrossFit Central is hosting a bake sale today to support the Habitat for Humanity build, and given that I’m a huge fan of baked goods (professional cake baker in a past life), it seemed like a good idea to try a recipe.  For inspiration, I looked to Elana’s Pantry (amazing gluten-free, low-dairy, low-sugar treats) – I’d tried her Almond Joy Bars in the past, and I’d been looking for an excuse to do an adaptation of my own.

I think I’ll keep tweaking the recipe – the very bottom bit does still tend to come out a little underdone, but honestly, these things taste ridiculously good. They passed with flying colors with my 12-year-old, and he was VERY nervous about the almond extract going in…  I think the key is getting really high quality dark chocolate chips.  Next time, I’ll further reduce the quantity of palm sugar – I like my treats a little less sweet.  I’ll keep you posted as the recipe evolves!

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Poisson Cru in Tahiti (nope - I didn't make this one - it was the inspiration!)

This dish was a discovery from the incredible honeymoon trip my husband planned for us last November… we spent about 10 days in French Polynesia, visiting the islands of Tahiti, Moorea, and Bora Bora.  I can’t begin to describe how gorgeous French Polynesia is, and the food was even better.  There’s an incredible fusion of traditional, fresh island fare and classic French cuisine.  This was in my pre-Paleo days… not going to lie, I scarfed down the fresh French bread and butter offered with every meal.  A lot of it.

One of my favorite foods was the classic Tahitian dish, Possion Cru.  You can find poisson cru just about anywhere – from street vendors to fine restaurants, and it’s a delight for a sushi lover looking for a fresh meal.  When we returned, I immediately had to experiment and make it at home – it didn’t disappoint!

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