Breakfast (top photo):
Banana and Blueberry Pancakes with ½ Grapefruit
Recipe 4 | SERVES 3
Ingredients:
1 x cup ground almonds (almond flour)
1 x tbsp. ground linseed (flaxseed)
½ x tsp. gluten free baking powder
1 x tsp. ground cinnamon
2 x ripe bananas, smashed
2 x free range eggs
1 x cup blueberries (optional)
½ x grapefruit
Method:
1. Combine smashed banana and eggs.
2. Add almond meal, linseed, baking powder and cinnamon.
3. Fold in blueberries if using.
4. Rest for 5 minutes.
5. Heat a pan over a low heat and add a little olive oil.
6. Spoon pancake batter into rounds onto the pan and flatten slightly with the back of your spoon.
7. Cook over a very low heat. Take your time and don’t rush.
8. Flip over and finish cooking.
9. Serve and enjoy alone or with a little honey and ½ grapefruit
These were DELICIOUS! I ate them by themselves, they didn't need any of the usual pancake "condiments."
I mixed everything in my Magic Bullet to get the bananas super smooth, and added a bit of nutmeg. I forgot to buy the baking powder when I was grocery shopping, so I'm sure they'll be even better next time I make them! I also had an orange instead of a grapefruit (not a fan)
Lunch: A combination of leftovers from Monday's lunch and dinner
This is the recipe for the salad dressing:
Ingredients:
1/3 cup x olive oil
1/4 cup x rice wine vinegar
1/4 cup x pure maple syrup
1/4 x teaspoon salt
1/4 x teaspoon freshly ground black pepper
Method:
1. Combine the olive oil and pancetta in a small saucepan over medium heat.
2. Cook, stirring frequently, until pancetta is golden and crispy.
3. Strain the pan drippings into a small bowl and leave the crispy pancetta off to the side to cool.
4. Add the vinegar, maple syrup, salt and pepper to the pan drippings and whisk well.
I used the leftover kale/spinach salad, cooked pancetta, and dressing and combined it with the flaked salmon and avocado and some pecans.
Dinner (bottom photo):
Beef & Bean Chile Verde
Recipe 13 | SERVES 4
Ingredients:
1lb (454g) x 93%-lean ground beef
1 x large red bell pepper, chopped
1 x large onion, chopped
6 x cloves garlic, chopped
1 x tablespoon chili powder
2 x teaspoons ground cumin
1/4 x teaspoon cayenne pepper, or to taste
1 x 16-ounce (450g) jar green salsa, green enchilada sauce or taco sauce
1/4 x cup water
1 x 15-ounce (400g) can pinto or kidney beans, rinsed
2 cups cooked brown rice
Method:
1. Cook beef, bell pepper and onion in a large saucepan over medium heat, crumbling the meat with a wooden spoon, until the meat is browned, 8 to 10 minutes.
2. Add garlic, chili powder, cumin and cayenne; cook until fragrant, about 15 seconds.
3. Stir in salsa (or sauce) and water; bring to a simmer. Reduce heat to medium-low, cover and cook, stirring occasionally, until the vegetables are tender, 10 to 15 minutes.
4. Stir in beans and cook until heated through, about 1 minute.
This was delicious. I leftover the beans, but that's just because I don't like beans in my chili. I served over brown rice and quinoa. It ended up being just a little too spicy for me, so I added some mashed avocado. :)