Menus and Recipes

  • Almond Flour Pancakes     
  • 1 cup almond flour
  •      1/2 cup unsweetened applesauce
  •      1 Tbs coconut flour
  •      2 eggs
  •      1/4 cup water (consider soda water for slightly fluffier pancakes)
  •      1/4 tsp freshly grated nutmeg
  •      1/4 tsp sea salt
  •      coconut oil
  •      fresh berries

Instructions

  • Combine almond flour, applesauce, coconut flour, eggs, water, nut meg and sea salt in a bowl, and mix together completely with a fork. The batter will appear a little thicker than normal mix.
  • Heat a non-stick frying pan over medium-low heat with 1 tsp coconut oil.
  • Drop 1/4 cup of batter onto the pan once it is fully heated. Spread out batter slightly if desired.
  • Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute or two.
  • Add more oil to the pan and repeat with remaining batter.
  • Top with fresh berries.

Note: If the pan is too hot, the cakes will stick, burn on the outside, and/or not cook entirely through. (Green)

Spinach Soup – Blend 4 large handfuls of washed baby spinach, 1 cup of water, 1 clove of garlic, 2 teaspoons of lemon juice and a pinch of himalayan salt in a blender until smooth. Add the flesh of 1 ripe avocado and blend again until smooth. Serve topped with lightly toasted pine nuts. Can be served cold or hot. (Green)

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