Paleo Breakfast Bread

Ingredients:

Paleo Breakfast Bread makes a great grain free treat for brunch or a quick breakfast on rushed weekday mornings.

1. ½ cup almond butter, peanut butter is suppose to work too

2. 2 eggs

3. 2 tablespoons honey

4. 1 teaspoon vanilla extract

5. ¼ teaspoon stevia, i used sugar

6. ¼ teaspoon salt

7. ¼ teaspoon baking soda

8. 1 tablespoon cinnamon

Directions:

1. In a large bowl, with a hand blender, mix almond butter until creamy

2. Mix in eggs, honey, vanilla and stevia/sugar

3. Add salt, baking soda and cinnamon

4. Mix well with hand blender until all ingredients are combined

5. Transfer batter into a well greased 8 x 8 inch baking dish

6. Bake at 325° for 12 to 15 minutes

7. Serve

Zucchini Ribbons

Ingredients:

1. 2 organic zucchini squash

2. 2 tbsp olive oil

3. 3 cloves garlic, minced

4. 1 tbsp lemon juice

5. Pepper to taste

6. Parmesan cheese for    garnish

Directions:

1. In a large skillet over medium heat, add olive oil.

2. Add the minced garlic.

3. Wash and dry zucchini squash.

4. Use a vegetable peeler to peel off long ribbons into the skillet. For thinner ribbons, try to use the 90 degree edges created by peeling in one spot for a while.

5. Add the lemon juice and sprinkle pepper over the zucchini ribbons.

6. Lower the heat a little and stir occasionally for about 7 minutes. Occasionally check the texture until it reaches the softness you want (I like mine more firm!).

7. Serve warm and grate fresh Parmesan cheese over the top.

Israeli Cous Cous Salad

Ingredients:

1. 1 Medium Butternut or Hubbard Squash (or 2 cubes cubed)

2. 1 Small Onion, chopped

3. 5 Tbl Olive Oil

4. 2 Cups Israeli/Pearl Cous Cous

1. 2 1/2 Cups Water

2. 2 Handfuls of Arugula

3. 1/4 cup Chopped Unsalted Roasted Hazelnuts

4. 1/2 Cup Shaved Parmesan

5. Kosher Salt

 Dressing

1. 1 Tbl + 1 tsp Olive Oil

2. 1 Tbl Balsamic Vinegar (plus extra to drizzle on top)

3. 1/4 tsp Apple Cider Vinegar or Lemon Juice

4. 1 1/2 tsp honey

5. Kosher Salt + Fresh Ground Black Pepper

6. Pinch of Chili Flakes (optional)

7. 
   

Directions:

-Preheat oven to 400 F-

1.First, Peel and cut the squash into small cubes. In a bowl, toss the pieces with 2 tablespoons of the olive oil and a very generous sprinkle of kosher salt.

2. Spread out spaciously on one or two baking sheets, and place in the oven for 15-25 minutes. Toss them around half way through and rotate the pan. Remove when cooked through and golden brown on the outside, and turn the oven off because that’s all we needed it for.

3. Let the squash cool. Meanwhile, Bring the water (2 1/2 cups) to a boil in medium sized pot with a teaspoon of salt, when it has come to a boil add the cous cous (2 cups).  Reduce heat to a simmer and cook covered for about 12 minutes or until the water is absorbed (or cook according to the package, I trust that). Be careful not to overcook or the cous cous will become one big glob. If it is done before the water is gone simply drain the cous cous.

4. Toss the cous cous in a large bowl with 1 1/2 tablespoons of olive oil. Let it cool in the fridge.

5. In a small sauté pan, combine the onion and 1 1/2 tablespoons of olive oil, then turn the pan to medium low heat and cook the onions until golden in color. This may take about 10 minutes, so just keep an eye on them and stir frequently.

6. While the onions are cooking, chop the hazelnuts in large pieces and set aside.

7. Make the dressing by combining all ingredients and whisking together or shaking in a jar. Add the salt and pepper to taste.

8. Finish off by tossing the onions and the squash in with the cous cous. Add the dressing and toss to coat. Next, add the arugula (save a little to garnish on top), parmesan, and hazelnuts and mix it all together. Top with a few arugula leaves, a drizzle of balsamic vinegar and a bit of parmesan cheese.