Paleo Pancakes and Pizza Luce

Several months ago, I bought the cookbook Practical Paleo.

I don’t follow a paleo diet (and do not support following any strict diet plan!), but I do like a lot of paleo recipes and appreciate the paleo approach to eating for two primary reasons.

1. They promote eating whole foods
2. They discourage fear of fat and encourage regular consumption of fat in meat and other natural sources (see my post about not being scared of fat here)

Despite admiring this cookbook on the shelf and reading through it a few times, I haven’t actually made any recipes from it. Why does this always happen with cookbooks? I seem to always use recipes on the internet or just make them up.

Today was the day for a recipe from the book!

The recipe I chose was for pumpkin pancakes. The recipe was a simple collection of pumpkin puree, eggs, coconut flour (but I used almond), and some spices. Mix it all up:


Cook it all up:


And serve with dried bananas and coconut butter (if you’re me):



In other news, I have a recap from a visit to Pizza Luce from a few weeks ago.

Pizza Luce is a popular pizza chain around the Twin Cities area that specializes in creative options with plenty of vegetarian and vegan selections. We ordered quite a feast and had plenty of leftovers! To start, we ordered Focaccia Katerina which was focaccia bread covered with pesto, goat cheese, and bruschetta:

I ordered a veggieball hoagie with a ‘side salad:’

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As you can see, the side salad was enormous. My dining partner ordered a build-your-own pizza with chicken, tomatoes, and basil:


Everything was delicious! I would definitely go here again. Also, if you’re buying gifts this holiday season, Pizza Luce is doing a special where you can buy $100 worth of gift cards for $80.

Experimenting with Breakfast

Although I find many intriguing recipes on the blogosphere, I am probably most frequently interested by breakfast recipes. I never realized how many different ways there were to use oats or protein powder or eggs or bananas or…you get the idea. If you’re not someone who gets excited about the prospects of breakfast (somehow, I never seem to struggle with that myself), my best advice to you is to start blog hopping. I guarantee you’ll be looking forward to tomorrow morning before long. 🙂

This week, I tried two breakfast recipes I’ve had my eye on for a while. The first was a version of oatmeal minus the oats, most frequently admired on Tina’s blog, Carrots N Cake. Tina’s version was adapted by Girl Meets Whisk to create this recipe, and – finally – I changed that version to make my own.

I used the following:- 1/2 cup almond milk
– 3/4 cup egg sub
– 1 banana, smooshed
– 1 teaspoon cinnamon
– 1 teaspoon nutmeg
– 1/2 teaspoon vanilla extract
– 2 tablespoons ground flax

I whisked everything together for approximately 5 minutes over medium heat until the mix thickened. I served topped with a large quantity of honey peanut butter:

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This was tasty, but it didn’t keep me full quite as long as I was hoping.

The other breakfast recipe I finally tried this week was breakfast cookie cereal from The Fitnessista.

I combined 1/2 cup of oats with slightly less than one scoop of chocolate Tera’s Whey protein powder:

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I added a few shakes of cinnamon, a touch of vanilla, and stirred to combine:

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Add approx. 1 tablespoon peanut butter and stir:

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According to Gina’s recipe, the mixture is supposed to become cookie-dough like after stirring in the peanut butter. I think my peanut butter to oats ratio must have been really off, because I was a long shot from anything like cookie dough. I added a banana though and mashed that up into the mixture, and that held things together a lot better:

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I topped with a generous amount of almond milk:

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This tasted good while I was eating it but, again, didn’t seem to keep me full that long. I’ve been struggling to find a breakfast that really keeps me satisfied until lunch.

Does anyone have suggestions for tasty and filling breakfasts?

Turkey Spinach Meatballs and Broccoli

Now that restaurant week is over, it’s time to get back in the kitchen! A few weeks ago I found a recipe for spinach and turkey meatballs on Fast Paleo (a paleo recipe-sharing site) that caught my eye, so I decided to make that. I had originally planned to serve it with spaghetti squash, but I forgot to buy some at the store, so I improvised and decided to pair it with broccoli and toast.

For the meatballs, I combined 1.25 lbs of ground turkey (Jennie-O extra lean) with one egg, a heaping teaspoon of garlic powder, a few shakes of garlic salt, and a generous 1/2 teaspoon of cumin.

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I added one cup (plus a little) of chopped spinach:

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Mix it all together:

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And form into balls on a baking tray:

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The mixture held together well enough to shape, but it wasn’t too moldable (I think there may have been a little too much spinach). I cooked for 23 minutes at 350°.

Meanwhile, I prepped some broccoli. Tina at Carrots N Cake has raved many times about a roasted broccoli recipe. I decided to finally try it for myself. The prep was pretty easy. Just chop up your broccoli:

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Add a couple tablespoons of olive oil and a couple tablespoons of sugar (I really did more like 1.5 tablespoons of sugar):

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Broil on high for 8 minutes:

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Although any broccoli is good broccoli to me, I definitely don’t think I did this recipe quite right. First of all, I think I was using a larger quantity of broccoli than in the original recipe, so I may have needed a little more oil/sugar. Additionally, the broiling time wasn’t sufficient for my oven, and I think I should have left the broccoli in there to cook a little longer. Oh well! I don’t know if I will try this recipe again anyway though – something about adding sugar to my veggies feels like sacrilege.

Here’s the final product – plus a few mini portabellos on top…

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…and some wheat toast with hummus:

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Restaurant week was fun, but it’s nice to back in my own kitchen.