Grain Free Pumpkin Nut Pancakes with Bananas and Cinnamon Whipped Cream

I made this recipe myself so I don't have exact measurements but I'll try to give an idea.  Hopefully the photos will help with visual portions as well.

First melt about 3 spoonfuls of coconut oil or about 2 Tblsps of butter on the stovetop. 

Real professional looking operation here.  I could get a pan dirty but I'm too lazy and these bowls just go in the dishwasher.

I don't used canned pumpkin because its depleted of nutrients.  I bake a pumpkin or butternut squash, scrape it out, and freeze it in glass jars (which actually works for me).  I make a lot of pancakes in a week so I go thru it quickly.  I'm using about 3/4 cup of butternut squash here.

Put it in a Vitamix, blender, or food processor. 

Take a picture of 3 organic, cage free eggs.

And add them to the squash.

Sprinkle some salt in there.

Some cinnamon.

Some ginger.

Splash of vanilla.

Handful of almonds.

And a second smaller handful of almonds.

Dash of nutmeg.

Blend it.

Oil or butter should be melted in the rusty trusty bowl.

Pour warm melted coconut oil in the mixture with Vitamix running.

Finished batter.

I have my griddle set on 300. 

Pour the batter on the griddle.  Make the cakes smaller than your spatula because they need to fit completely on the spatula when flipping or they may break.

Perfect.

Slice bananas.



Now for the whipped cream.



Pour in desired amount of cream.

Whip it... Whip it good!

Add some maple syrup, cinnamon, and vanilla.

Put the tiny cake on a huge plate.

Top with cream.

And bananas.

Top with second cake.

Spoon some pure maple syrup over the top.

Hope its good!

Coconut Chicken Curry

This is one of my favorite meals since Kari made it for us when Lars was a baby.  Here's my variation.





Let's start the rice cooking first. This bullion comes from  Costco. 

Add the bullion to the water with some butter or olive oil.  Water amount depends on how much rice you need for your family.  I'm doing 2 cups here with a scoop of bullion and 2 Tblsp butter.  Remember we need good fats.

Add black rice, brown rice, white rice, or quinoa.  I also have put the curry on a bed of yukon gold potatos which is fabulous as well.  I am using black rice this time.

Stir the rice in after the water boils.  Cover and simmer.

With the rice cooking away, let's start the curry.  Drizzle olive oil in skillet.

Pick vegetables of choice.  This is what I'm using. 

After lots of chopping, put the gorgeous veggies in the pan.

Next take an organic chicken breast or two and dice.  I just use kitchen shears and cut it up so I don't get a cutting board dirty.

I realized at this point that I should have put the chicken on bottom so I'm going to tuck the chicken.

Chicken successfully tucked.

Covering makes it cook faster and ensures chicken is cooked but I don't like dried out, over cooked chicken either.

Let's check out the rice.  Looking good.

This is one of the magic ingredients.  When vegetables are tender and chicken is done, you can add the coconut milk.

Next magic ingredient.  Season milk, veggies, and chicken with yellow curry  to taste.  This stuff smells and tastes absolutely magnificent.

Salt to taste.  There's good salt and bad salt out there.  Bad salt is why there is low salt diets.  Low salt diets are dangerous because we need good salt.  Good salt is essential to many processes in the body.  Make sure you are eating good salt.

Mix it all in.

Put rice on plate.

Ladle curry on top.



Enjoy!