Sweet Red Pepper "Hummus"

   Football and Hockey season are officially here and that means lots of tailgate parties.  Whooo Hooo! I love parties! So what is something that I would bring to a party? There are a couple of things I can think of.  Kale Krack Salad is always a good hit.  The BLT bites would be pretty freaking awesome.  But so would a veggie platter with Hummus!  Now, I know chick peas are not paleo.  But here's the thing...this isn't made with chick peas! This awesome hummus is made with butternut squash! That's right, butternut squash! I'm excited!

  Now, I know it's not real hummus, but who cares.  I literally can't stop eating this pretend hummus. It's that good.  I will be full but will still take another bite.  That's how good this stuff is. It will become your go to for a party snack tray or something to have on hand as a healthy snack for yourself. My husband, Damon, and I tend to fight over this quite often.  We can't get enough of it. Seriously!

  You need the food processor for this one and if you don't have a food processor...Go Get One! I use mine for tons of things.  It's a great tool for the kitchen and you don't need the most expensive one. I have been using the same cheap old version for at least 12 years now.  There is a part that is broken and I will eventually get a new one, but for now it still works and that's all that matters. 

  Now, back to the hummus.  The hummus has a sweetness to it from the butternut squash and the Harissa.  Harissa is a Moroccan red pepper sauce that is out of this world.  If you like red peppers this is a sauce you need to try, if you haven't already.  If you don't like red peppers then the hummus still tastes great without it, so no worries.  I also add these amazing buttery olives to the hummus. Lucca and Kaine both love the butter olives. They fight

over who can get the last one.  Wow! We really fight about food over here.  That's normal, right?  Never mind, don't answer that. Anyway, enjoy football, hockey or the end of the baseball season (GO CUBS!) with this awesome hummus. 
Happy cooking and eating!

 Sweet Red Pepper "Hummus"

Serves:approx 2 cups

Prep Time:10 minutes

Cook Time:20 minutes

Total Time:30 minutes

Ingredients:

• 1 small/med cooked butternut squash, peeled and cubed (approx 1 cup)
• 12 Castelvetrano olives, pitted (or your favorite green olive)
• 2 garlic cloves
• 4 TBSP olive oil + 1-2 tsp for butternut squash
• 2 1/2 TBSP Harissa
• 4 TBSP fresh lemon juice
• 3 TBSP tahini
• 1/8 tsp pepper
• 1/8 tsp salt

Instructions:

1. Preheat oven to 350.
2. Peel and cut the squash into 1 inch cubes. Lightly coat with olive oil and place on foil lined pan (easy clean up!) in a single layer.  
3. Bake for 15-20 minutes until soft when pierced with a fork. Remove from oven and let cool slightly.
4. Chop olives and garlic in food processor. 
5. Add butternut squash and remaining ingredients to food processor and blend until combined.  You may need to scrape the sides a couple of times. 

*This tastes great with or without Harissa. 

*You can serve this slightly warm. I can never wait long enough for the squash to cool and it still tastes amazing.  Or you can place in fridge and serve cold, just give a good stir before serving. Either way it is good!

Easy Saturday Morning Blueberry Muffins

  You will start to notice that I use the word easy a lot.  Truth is I like things that are easy.  Don't most people?  I don't have enough time in the day to always do some elaborate creation.  Don't get me wrong, I enjoy that sometimes. But, not always in my kitchen and not always with my kids around.  Kids like to complain if things take to long.   Sometimes I just need to throw some thing together and be done. Plus, anything that is quick and easy typically means less dishes which I am always for! Dishes are my worst enemy and they attack me daily.  It's a never ending battle of dishes in my sink. Ughh!

  Most weekends are filled with things to do. If we don't have any sports or plans for the weekend, we create a plan.  I like getting the kids out of the house even if it's a trip to the park or library.  Anything to get them in a different environment and not make a mess in the house...is that even possible?  I swear these kids can destroy a clean room in a matter of minutes.  We actually call Kaine, our youngest, Hurri"KAINE" sometimes.  He will turn a room upside down in a second if you don't keep your eye on him.  Cutest little thing you will ever see but he is a monster, destroyer and a HurriKaine!

  As you can tell these kids keep me pretty busy.  I'm sure most parents can relate.  So, these muffins are perfect.  They are an easy thing to make in the morning and pop in the oven. Your kids can even help if they want. I use one bowl and the food processor.  Well, maybe some measuring cups and spoons too but really that's kind of a given, right?  Oh, and talk about easy clean up, I use silicone baking cups.  These things are awesome! If you haven't tried them you should.  They are great and dishwasher safe.  Really there is no negative to these things.  You always have them on hand and easy clean up.  SOLD!  These muffins will start your morning off right.  It's an easy process, clean up and doesn't take long.  It's a win win for everyone! 

Easy Saturday Morning Blueberry Muffins

Serves:1 dozen

Prep Time:5 minutes

Cook Time:20 minutes

Total Time:25 minutes

Ingredients:

• 2 cups almond meal/flour
• 1/2 cup frozen blueberries
• 1/4 cup + 1TBSP canned coconut milk (full fat)
• 2 eggs
• 4 TBSP coconut oil (melted)
• 2 1/2 TBSP honey
• 1 1/2 TSBP coconut flour
• 2 tsp vanilla
• 1 tsp pumpkin pie spice or cinnamon
• 1/2 tsp baking soda
• 1/4 tsp salt

Instructions:

1. Preheat oven to 350 degrees.
2. Combine all wet ingredients (except blueberries)into food processor. Combine for about 1-2 minutes to get the eggs whipped.
3. Combine all dry ingredients in a bowl then add to the food processor. Mix until all is combined. 
4. Transfer mixture to the bowl and carefully fold in the blueberries. 
5. Spoon a large amount of mixture into muffins cups. Filling up about 3/4 of the way, almost to the top.  Keep in mind these don't really rise so fill it up higher than traditional muffins. 
6. Bake on the middle rack for about 20 minutes or until done. You will know they are done when you can stick a toothpick in and have it come out clean.
7. Remove from pan and let cool for about 5-10 minutes. 

Broccoli with Lemon Garlic Aioli

  After a while, I admit it, vegetables can get a little boring.  Especially when it comes to kids. They get bored real fast!  So, I am always looking for ways to change things up a bit. Now that Lucca, our oldest, has received treatment for PANDAS and is on the road to recovery he is much better at eating. There was a time when he barely ate and couldn't sit still long enough to eat.  He has come a long way and has gotten really good with veggies and will typically try anything. It's great and I love it! Kaine, our youngest, on the other hand changes his mind on what veggies he likes and when he likes it.  He is pretty indecisive and is pretty stubborn to the point that he can do the gag reflex on command.  If he has it in his mind that it is gross, the minute it enters his mouth he will start gagging.  It sucks and I do NOT love it.  The only thing Kaine will consistently eat is cucumbers.  The kid freaking loves cucumbers! 

  Kaine always gets cucumbers for lunch. I know it won't be an issue at school, so that's what he gets. But dinner is a constant guessing game of "Will Kaine eat this tonight?". Broccoli is normally a pretty safe veggie and Kaine will typically eat his "green trees", but it's not always a given. The other night, I decided I would add a sauce to the side of the broccoli and it turned out to be a big hit with both boys. SCORE! Mommy-3, Kaine-4, at least for this week.  In fact, both boys asked for more broccoli with the sauce on top.  I immediately thought to myself....I have got to write this one down!  

  Of course I used what was on hand, which was dried parsley.  But hey, if you don't like parsley, use dried or fresh chives. Or use dried or fresh dill.  Any of these would taste great.  You could also eliminate it all together.  I quickly broiled the broccoli but this would be great on grilled or steamed broccoli too.  Hell, if you don't like broccoli, try asparagus. Basically feel free to change it up to suit your taste buds. None of this is set in stone.  Cooking is about making stuff you like.  Or in my case...trying to find stuff my kids will eat!

Now go eat your veggies!!

  

Broccoli with Lemon Garlic Aioli

Serves:Makes about 4 TBSP

Prep Time:5 minutes

Cook Time:5 minutes

Total Time:10 minutes

Ingredients:

• couple bunches of broccoli, trimmed and stalks peeled
• 1/4-1/2 tsp of olive oil
• 4 TBSP Amazing Mayo
• 2 3/4 tsp fresh lemon juice
• 1 small garlic clove, pressed or finely chopped
• 1/4 tsp lemon zest
• 1/4 tsp dried parsley, dill or chives (your choice)

Instructions:

1. Combine last 5 ingredients (not broccoli and olive oil) in small bowl and set aside. 
2. Cut broccoli into "little trees" and peel the hard layer off the stalks.
3. Massage a little olive oil on each piece of broccoli and place on broiler safe pan (I use parchment paper for easy clean up, but be careful it can catch on fire if there are loose edges). You just want a thin layer of oil on the broccoli to prevent it from drying out.
4. Place under med/high heat broiler for about 2-3 minutes.  Flip and return to broiler for additional 2-3 minutes.  We like a little crunch to the broccoli.  Basically, just long enough to soften a little bit and get a little char on the outside.
5. Once broccoli is cooked to your liking, place on a plate or bowl and top with a little sauce.

Quick Collard Greens

  

  Southern food has a certain flavor and richness that can be hard to resist.  I think everyone in our family has a special love for fried  chicken and I have yet to master an awesome recipe that can compare to the real thing.  I'm almost there but not quite. Hopefully I need just a couple more tries and it will be perfect!  While you are waiting, here is a side dish that will add a touch of southern to your plate. 

  Most collard greens are braised in a golden liquid for hours.  It is delicious but honestly I don't have that kind of time. My husband, Damon, actually came up with this recipe years ago when he was rushing to throw some things together for lunch.  It's evolved since then and I finally had a chance to write it down.

  Collard greens (and many other dark leafy greens) are loaded with vitamin K, vitamin A, vitamin C, fiber, calcium and many more nutrients.  It has a ton of health benefits and should be added to your plate pretty often.  Collard greens have a tough center rib that needs to be removed before cooking it.  I cut the rib and stem out and stack the leaves on a cutting board.  I then make four cuts horizontally and then vertically.  It creates 

perfect little squares and is the quickest way for me to cut a huge bunch in no time.  I am all about saving time.  

  Of course I add bacon!  You can be crazy and not include bacon to make this into a vegetarian dish, but I might question what type of person you are.  I also add hot sauce to the collards because it tastes really good that way.  You can always alter as your palate allows. I typically add 1 tsp and my kids can handle it, but if you aren't one for spice don't add as much or don't add any.  Here's the thing, you can always add more heat later but you can't take it away, so go slow.  I reach for a local hot sauce that is made in the Chicagoland area called Majave Habanero.  This sauce is super yummy and delicious.  It has heat but also has a great flavor.  You should go get some. Right now.  You'll thank me later.  You're welcome.

Quick Collard Greens

Serves:4-6

Prep Time:20 minutes

Cook Time:15 minutes

Total Time:35 minutes

Ingredients:

• 4 bunches of collard greens, rib removed and cut into squares
• 1/2 onion (about 1/2 cup), diced
• 2 large garlic cloves, chopped
• 1 TBSP bacon fat or olive oil
• 1/4 cup apple cider vinegar
• 3 TBSP veggie or chicken stock (low sodium)
• 1/2 tsp honey
• 1/2 tsp to 2 tsp Majave Habanero Hot Sauce or your favorite vinegar based hot sauce to taste. *optional*
• 4 to 6 pcs of bacon, chopped into pieces

Instructions:

1. Prepare bacon. Easy way to make bacon.
2. Add 1/2 TBSP of bacon fat or olive oil to pan over med/high heat. Next, add onions to hot pan. Cook for about 5 minutes until slightly brown, stirring occasionally. 
3. Add garlic and cook for about 30 seconds to a minute. Stir to make sure it doesn't burn. 
4. Add 1/2 TBSP of fat and then add collard greens. Greens will need to be added slowly in batches.  Make sure to mix with onions and garlic while you add. 
5. Stir in apple cider vinegar, stock, honey and hot sauce. Cook for about 10-15 minutes.
6. Finally, mix half the bacon in the greens and then top with remaining bacon to add some crunch. 

Green Pesto Eggs

  I really like breakfast.  Well, let's be honest.  I really like food!  But, I would say breakfast is one of my favorite meals.  Maybe it's because I feel like I can eat a bit more because I know I have the whole day to work it off.  Or maybe I just really like food and I somehow find a way to combine all my favorite foods with breakfast.  Today we have a really busy day and I knew I needed something quick and easy. I had made the Pesto Pasta Salad the other day and had a little pesto left over, so that was the first thing that came out of the fridge. 

  I love pesto and it really can go on anything but I don't know how many people would think to throw it on eggs.  If you haven't tried this before...you need to NOW!!  Pesto is packed with basil, lemon and goodness. I love pairing it with some sun-dried tomatoes because well, I love sun-dried tomatoes.  If you throw in some microgreens you now have a yummy, easy and pretty healthy breakfast in no time. 

  Microgreens are a big go to for me.  I typically always have them in the fridge.  They are packed with tons of nutrients including calcium.  There are different varieties, such as Kale, Cabbage, Radish and many more.  They are delicious and you can get a big bang from a small amount. It's an easy add on to dishes that my kids actually like.  Maybe it's because they get a smaller portion or maybe they actually like it.  I don't know and I don't care as long as they eat it!  Surprisingly, my kids really like salads on most days, not all, but most days.  Kids are always unpredictable and love to keep you on your toes.  

  I will almost always choose over easy eggs.  I love the runny yolks mixing with the pesto.  It just tastes so good.  I couldn't imagine it any other way for myself.  But if you like scrambled this will still work.  Just mix the pesto and sun-dried tomatoes into the egg mixture.  Then top the scrambled eggs with microgreens and you are set. It will still be delicious.  If you are feeling really silly you could add a bit of ham and you have yourself greens eggs and ham!   Happy cooking and eating!

Green Pesto Eggs

Serves:1

Prep Time:3 minutes

Cook Time:5 minutes

Total Time:8 minutes

Ingredients:

• Paleo Pesto
• 2-3 eggs
• 4-5 oil packed sun-dried tomatoes, sliced
• small handful of microgreens
• 2 tsp olive oil
• salt and pepper to taste

Instructions:

1. Place a small handful of microgreens and sliced sun-dried tomatoes on a plate.
2. Place oil into pan over med/high heat. Crack eggs into hot pan.  Sprinkle with salt and pepper.  Cook for a couple of minutes (or until desired doneness) and flip. Cook for a couple more minutes and place on top of microgreens and tomatoes.  
3. Top with Paleo Pesto.
4. Enjoy!

Scrambled Instructions:

1. Place oil into pan over med heat.  
2. Crack eggs into bowl. Add about 1-2 TBSP of Paleo Pesto, tomatoes and desired salt and pepper. Whisk until mixed. 
3. Add egg mixture to hot pan and cook until done, stirring often.
4. Place on plate and top with microgreens.
5. Enjoy!

Watermelon Mint Mojito Popsicles or Adult Beverage

  

  

  The weather has been quite deceiving lately.  You wake up and it's a little chilly but by midday the heat and sun are making you sweat. It's still so warm that the ice cream trucks are coming around the neighborhood.  I loathe the ice cream trucks!  It's my worst nightmare. Kids coming running as soon as they hear that annoying song and I instantly feel bad for my kids, Lucca and Kaine.  I seriously loathe the ice cream truck. Oh wait, I already said.  Well, I mean it, I hate that thing!

  A couple of weeks ago we were at the park and I started hearing that damn song come closer and closer until it stopped at the park.  Next thing I knew every kid in the park had a popsicle or ice cream cone except for my kids.  I used my common excuse "Sorry guys...I don't have any cash.  We will have a treat at home later.". But wouldn't you know it, a nice mom came up and offered to buy them  some ice cream.  Thoughtful, yes! But not what I needed.  At that moment the kids hated the lifestyle we live and just wanted to be like everyone else. They just wanted a popsicle or super hero ice cream thing.  It broke my heart to see my kids look at me with their eyes welled up asking why they couldn't have one.

  When I see a popsicle or ice cream cone, I see weird colors that aren't natural, tons of sugar and weird ingredients.  I'm a fun mom, can you tell?  I can spoil your fun in a heartbeat!  But seriously, why do popsicles have to be neon blue, green or orange?  Why is it so hard to just have a fruit juice popsicle?  I searched and even asked the driver if he had anything that was natural or had just fruit in it.  He thought and then pointed to a high fructose corn syrup filled and strange colored type thing. I knew it would be a long walk home of upset kids. 

  Ever since that day I try to have some sort of "ice cream" (dairy free) or popsicle treat in the house.  They both seem to be okay if they know they can come home and have a treat.  Of course me being the fun police that I am , I typically add some sort of veggie to the popsicles because that makes it more fun, right?  You honestly don't taste it and you can omit the spinach if you want.  But what fun would that be??  Anyway, these are really good and my kids love them.  The mix is tart and sweet and light and refreshing.  They really like limes and lemons so, I make them with a little extra lime juice.  But I'll give measurements for both in case you don't want that much tartness.  

  You know what else would be really good is making these into actual mojitos.  All you need to do is add some vodka (I use a potato vodka) and garnish with fresh strawberries, lime and mint. It can be your adult beverage while the kids enjoy their popsicle! Maybe that ice cream truck song won't be as annoying if you are enjoying a nice cold refreshing beverage. 

Watermelon Mint Mojito Popsicles

Serves:5-6 popsicles/drinks

Prep Time:5 minutes

Cook Time:0 minutes

Total Time:5 minutes

Ingredients:

• 3 cups cubed watermelon (approx 1.25 lbs)
• 1 cup strawberries (approx 8-10) with tops removed and halfed  
• 3/4 cup cucumber (approx 1/2 cucumber), peeled, deseeded and cubed
• 1/2 cup baby spinach leaves
• 10-12 mint leaves
• 4 to 6 TBSP fresh lime juice, depending how tart you like it

Instructions:

1. Get out either your blender, food processor or emulsion blender.  Any one of these will work. 
2. Place all ingredients into desired appliance and begin mixing until it is a liquid. 
3. For popsicles - Pour mixture into popsicle molds and place in freezer for 4-6 hours or until frozen. 
4. For adult beverages - Add 1-2 oz of vodka to ice filled glass and pour mixture on top. Garnish with mint leaves, lime wedge and strawberry. 

BLT Bites

  

  My husband, Damon, and I are pretty competitive. Who am I kidding, we are REALLY competitive.  We compete with everything!  It could be as silly as who knew the random fact the kids were asking about, who can win at Uno, or who can tie the kids shoes faster. I think it's a healthy thing that keeps us on our toes (at least that's what I tell myself).  We both thought our kids would have the same competitive drive and we tend to get a little frustrated when it doesn't come out enough. They both definitely have that drive but it isn't quite as intense.   

  Lucca started ice-skating at 3 years old.  He started playing ice hockey around 4.  He loved hockey and he pursued it on his own.  So it was odd for us when he started having trouble on the ice, couldn't focus and started looking like he had never skated before. We decided it was time to take a break and Lucca agreed. A little time went by and Lucca started asking to play hockey again.  We signed him up and he started out doing well!  He was better at skating again and he was making goals.  It was great to see him working so hard and enjoying himself!  Then, it started happening again.  He couldn't stand on the ice without falling.  He was at the other end of the rink away from the puck and wasn't paying attention.  He declined so fast and we couldn't figure out why. Initially, we thought it was the ADHD that he was diagnosed with.  But it didn't make sense because he loved hockey so much.  I kept hearing about hyper focusing but he couldn't focus on anything, including the sport he loved.  We started to talk about another possible break.  Then Lucca changed and started excelling again.  Even one of his old coaches made a comment and was super impressed with how well he was doing. At that point a break didn't seem like an option anymore.  

  Lucca continued to have highs and lows with hockey until it only became lows.  We couldn't figure out why until he was diagnosed with PANDAS. Once we started treatment (with antibiotics and then IVIG), we saw an immediate change in everything including hockey!  There was a glimmer in his eyes when he would get on and come off the ice.  He enjoyed being out there and he enjoyed scoring goals.  There was a competitive drive behind him now and we were all excited!  

  Lucca has come a long way and is having a great time at hockey now.  We just joined a new league/arena and hockey season has officially started, which means we are quite busy!  It becomes challenging to find things that are healthy to eat before and after practices/games. Some sort of protein works best and these BLT bites are perfect.  I like to use turkey bacon because it is less fatty and not as rich, but regular bacon would work too.  I love the micro greens because they give a powerful punch of nutrients and just easy to have on hand.  Both my kids hate tomatoes.  They love ketchup and things made with tomatoes, but the thought of plain tomatoes will freak them out. So, I make a few with and without tomatoes.  Both are delicious.  I think these would be really good as a little party appetizer too...maybe while watching a hockey game.  

BLT Bites

Serves:12 bites

Cook Time:10 minutes

Prep Time:5 minutes

Total Time:15 minutes

Ingredients:

• package of turkey bacon, cooked
• couple of tsp amazing mayo
• micro greens
• tomato, thinly sliced

Instructions:

1. Place turkey bacon in oven and broil for about 3-5 minutes.  Flip and broil for another 3-5 minutes.  You want it to get a little crispy and hot. Remove from oven. 
2. Lay out a bacon strip and add a small amount of mayo across the bacon.  
3. Add a little bunch of micro greens and place a slice of tomato on one end of the bacon.  
4. Carefully roll up and secure with a toothpick.  Repeat.

Amazing Mayo

  

  I sometimes question my sanity.  I often take on way too much and think I have more time in my day.  I get a little bit over ambitious.  Why I thought starting a blog at the beginning of the school year would be a good idea is beyond me.  I clearly didn't think this one through and I have no one to blame but myself!  Honestly I wish I had more time in the day and I definitely like working on the blog.  So, I need to muscle through this, suck it up and deal with it!  

  Its been a little challenging for everyone to get into the new school/morning routines but we are slowly getting there.  The morning really isn't the problem, it's everything else that is the issue.  If you throw in baseball, ice hockey, gymnastics and soccer I now have another full time job of being a chauffeur and scheduler. Not to mention my actual real full time job!  Needless to say, we are all getting used to the new schedules and trying to make it all work.  Somehow I need to work in some sleep because it might be helpful, right? 

  Being a grown up is tough and it isn't always fun. As children we rush to be an adult. Once we get there I think many of us question why.  Why did we think all this stuff would be fun?  Paying bills, being responsible, being the bad guy and saying no to your kids, making dinner while kids are whining....none of those were in my mind while I was dreaming of being a grown up. It was going to be easy and perfect and no problems would ever come into play, right? Well, nothing is perfect and everyone has problems.  Now I just need to figure out the best solutions and roll with the punches.  

  One way is to try and be prepared. I try to make some things ahead of time or have certain essentials on hand.  If you have the basics you can create any meal.  Mayo is one of those amazing things I love to have in the fridge at all times.  The store bought mayos typically have soybean oil or other bad oils, so I don't like to use them.  This mayo is thick and creamy and super easy to make!  All you need is an emulsion hand blender.  The emulsion blender will pretty much make this full proof.  If you don't already have one, go out and get one NOW!  It is probably one of my favorite kitchen tools and I use it quite often.  I would go with the stainless steel version because it is great for hot soups as well.  Just you wait until the fall and winter. I will be making soups galore. The only problem will be making sure I have enough time to actually write about it on the blog.  Hopefully we will all be used to the schedule by then.  Fingers crossed!

Amazing Mayo

Serves:Approx 1 cup

Cook Time:0 minutes

Prep Time:3 minutes

Total Time:3 minutes

Ingredients:

• 1 whole egg, room temperature (very important!). I use a whole egg, but you could use just the yolk if you prefer.
• 2 tsp apple cider vinegar
• 1 tsp dry mustard
• 1/2 tsp lemon juice
• 1/4 tsp salt
• dash cayenne
• dash paprika
• 1 cup avocado oil

Instructions:

1. Start with egg and add all ingredients to tall container.  I use the container that came with our emulsion blender.
2. Place emulsion blender all the way to the bottom of the container and keep it there while you blend. Blend until it starts to thicken then slowly move the blender up to combine it all.  Keep in air tight container in fridge.

Chocolate Cake with Raspberries

  

When people first hear about the paleo lifestyle, the first thing they say is "That's impossible.  I can't give up bread, cheese or CHOCOLATE CAKE!!!".   Well, you are in luck my friend because I have an awesome chocolate cake recipe that is delicious and paleo! 

  I like sweets just as much as the next guy and I knew I needed chocolate to live. Seriously, I would die without chocolate. So, I learned to use what was good for me.  For instance, with this cake I use bananas as a sweetener.  If the bananas aren't quite as sweet as I like, I use a touch of honey. I use cocoa powder that creates more of a bitter chocolate taste which is why the raspberries balances it out but it's not necessarily needed.  I would eat this cake just by itself and I do quite often actually.  You could also add some sliced strawberries on top too.  YUM!

  Both of our kids love this cake and they think of it more as a cheat than a paleo treat.  Kaine, our youngest, isn't a big fan of cakes.  But he loves this one as long as we call it a cookie.  He's a weird little dude that just loves cookies or maybe just loves things because they are called cookies.  Who knows and who cares, I love him either way! He's my crazy monster man and you can't have him!

  Anyway, next time you have some bananas lying around with a bunch of brown spots on them, get this recipe out and make some chocolate cake. That's right ladies and gentlemen you can have this cake and eat it too! Oh my gosh! I am way to cheesy sometimes.  What do you expect though, I have two young kids!  My sailor swearing days are over. Well, at least until they go to bed.  Then I can eat some chocolate cake in peace while I swear a lot!  I have to get it out some time, right?  

Chocolate Cake with Raspberries

Serves:8-10

Prep Time:10 minutes

Cook Time:25 minutes

Total Time:35 minutes

Ingredients:

• 3 ripe bananas
• 3 eggs
• 1 TBSP coconut oil (melted) plus 1 tsp to coat pan
• 1 TBSP honey **optional**
• 3/4 tsp vanilla extract
• 1 cup almond flour/meal
• 5 TBSP cocoa powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• 1/2 tsp salt 

Raspberry Sauce

• 6 oz fresh raspberries (approx 25 raspberries)
• 2 tsp coconut milk (canned)
• 1-4 to 1/2 tsp honey**optional**

Instructions:

1. Preheat oven to 350 degrees. 
2. Use about a tsp of melted coconut oil to coat your pan to prevent sticking.
3. Get your food processor out and add bananas, eggs, coconut oil, honey (if using) and vanilla extract.  Puree/blend for about a minute.  You want to make sure there are no banana lumps and you want to whip those eggs a little. 
4. Add remaining ingredients and puree until blended.  Scraping sides to make sure all ingredients are combined.
5. Carefully pour batter into pan and bake on the middle rack for 25 minutes or until you can stick a toothpick in the center and it comes out clean.  Remove from oven and let cool. 
6. While cake is baking, place raspberries in a bowl and mash with a fork.  Add coconut milk (and honey if using) and continue to mix until combined. 
7. Cut cake into pieces and serve with sauce on the side.  Or on top. Or how ever you like to eat cake and sauce. 

Thai Chicken Lettuce wraps

 You know what isn't fun....loose teeth! Our oldest son, Lucca, has had his two front teeth loose for the past 2 months and it sucks.  For any PANDA parent, you know what I'm talking about.  For most kids, loose teeth typically means tooth fairy and silly smiles but with a PANDAS kid it also means some flare ups or just acting a bit "off".  Lately, Lucca has been a bit more emotional and clingy, higher energy, a bit harder for him to focus and having harder times falling asleep.  He is definitely still manageable and completely different from where he was in the past but it sucks to take a few steps back...even if it isn't consistent or everyday. Loosing any ground in this battle scares you as a parent. 

  Like most PANDAS parents, I researched. I found out it's pretty common that loose teeth can cause some issues or small flare ups.  Here's the thing, we have tons of bacteria in our mouth, including streptococcus mutans.  No one knows for sure if it is the gum inflammation that causes the flare ups, the bacteria/strep combo in the mouth (that enters through tiny holes with the loose tooth) or maybe it's both.  Then again maybe it's neither!  Either way it isn't fun and I just want the teeth gone already! Typically things get better once the baby teeth fall out.  I will say he tends to be a bit more "off" the more he wiggles the teeth and the more loose they become. The other issue is that one of Lucca's tics was grinding his teeth. All that grinding really jammed his baby teeth up there and I think it is making it harder for them to come out.  

  I'll admit I've been helping him wiggle his teeth.  I've been trying to work those little, and I mean little, suckers out but it is still taking forever.  I've been throwing in extra apples and carrots whenever I can. But he always seems to chew on the side instead of the front where the loose teeth are. Ugghhh!  I had to come up with a new plan to force him to use his front teeth and I wanted it extra crunchy. 

   These thai lettuce wraps were the perfect choice.  They have tons of crunchy veggies and he couldn't just use the side to chew. I had a plate piled high with different veggies and the kids loved choosing what they added to make their perfect wrap.  Kids love using their hands and they tend to eat better when they feel they have a choice.  The kids loved these and as usual we have none left.  I worry what's going to happen when these boys get older and I have to feed their larger stomachs.  Well, that's a future problem and I need to stay focused on these teeth damn it! Off to go wiggle those teeth again...clearly dinner wasn't crunchy enough!  

Thai Lettuce Wraps

Serves:4

Prep Time:20 minutes

Cook Time:20 minutes

Total Time:40 minutes

Ingredients:

• 2 lbs ground chicken thigh
• 2 TBSP coconut oil
• 3 TBSP garlic, thinly sliced or chopped if you don't like huge chunks of garlic
• 3 TBSP fresh ginger, same as above
• 3 TBSP coconut aminos
• 1 TBSP cumin
• 2 tsp coriander
• juice of 1/2 lemon, approx 1-2 TBSP
• juice of 1/2 lime, approx 1-2 TBSP
• 1/4 tsp pepper
• 1 head of lettuce with leaves carefully separated, Bibb, Iceberg or Romaine work well.  If you use iceberg, cut off stem and remove core, then submerge in ice water to help loosen leafs without tearing.

Garnishes/Toppings: you can use what ever you like but here are some options

• carrots, peeled and cut into thin strips
• cucumbers peeled, seeds removed and cut into thin strips
• red pepper, cut into thin strips
• red cabbage strips
• thinly sliced green onions
• fresh mint leaves
• fresh cilantro leaves
• thinly sliced jalapeños
• lime wedges to squeeze on top
• Chopped cashews
• favorite hot sauce

Instructions:

1. Wash and separate lettuce leaves.  Let dry.
2. In a large skillet, heat oil over medium heat.  
3. Add garlic and ginger to hot pan and stir for about 1 minute, be careful not to burn. 
4. Add ground chicken, separate with a spoon and cook on high until partially cooked through, about 5-10 minutes. Stir occasionally. 
5. Add coconut aminos, lime juice, lemon juice and spices.  Continue to cook on medium/high until fully cooked, about 5-10 minutes. 
6. While the meat is cooking, cut up garnishes that you will be using. 
7. Layer meat and garnishes on lettuce, wrap and enjoy.

Summer Pesto "Pasta" Salad

  Well, summer is officially over since Labor Day is here.  Labor Day celebrates the dedication of the American workers but also signals the last BBQ hurrah before the weather turns. This is typically the last cook out before sweater season starts.  

  Of course this years summer appears to be holding out a bit longer, which I am loving.  Like most people, we have a couple of parties to go to this long weekend and I will likely bring some sort of side dish.  I like to bring something that everyone will enjoy not just some weird paleo dish that no one wants to try.  This salad is pretty awesome because most people don't realize it is zucchini pasta until they are half way through and by that time it's too late...your hooked!  The pesto brightens the zucchini while the sun dried tomatoes add a zing.  It's just a simple salad that packs a big punch.  It is perfect on a hot day and I know my kids will eat it!

  I use a mandoline to make the zucchini pasta. You could use a peeler or grater, but obviously the mandoline makes a more realistic pasta. Also, I keep the skin on since the pesto is green.  But if you are really looking for more of a pasta look you can peel the skin prior to making it into pasta.  It's a salad you can make a couple of hours ahead of time and it will still hold up. This is an easy recipe to double and take to a party which is what I plan to do.

  Have fun this weekend!  Happy cooking and eating!

Summer Pesto "Pasta" Salad

Serves:4-6

Prep Time:20 minutes

Cook Time:0 minutes

Total Time:20 minutes

Ingredients:

• 2 large zucchini
• 1 yellow pepper, chopped
• 1/2 cup sun dried tomatoes (packed in olive oil), thinly sliced
• 1/4 cup homemade paleo pesto

Instructions: 

1. Cut the ends off the zucchini.  Using the mandoline setting, julienne 1/8. Carefully start from one end and glide to the
   other end of the zucchini creating long strands of "pasta". Repeat until you reach the center or seeds and stop.  Turn the zucchini to a new side and continue to make strands until you reach the center and stop.  Repeat this process until you have only the core left of the zucchini. 
2. Place pasta in a large bowl. Add remaining ingredients and toss gently until all zucchini is covered. 

Paleo Pesto

  Pesto is one of my favorite sauces!  It's so bright, light and versatile! I love it on pretty much anything.  You can spice it up or you can keep it simple.  It's just freaking awesome and I can't say enough good things about it.  What can I say...pesto is one of my best friends! 

  During the summer, pesto is great and is perfect for a hot summer day.  During the colder months, pesto reminds me of summer, so it's pretty great then too.  Basil is a great herb to grow in the summer and you can never have too much on hand.  I recently saw something on pinterest that said to freeze left over pesto in ice cube trays and use when needed.  Sounds like a great idea.  The only problem is I never have enough pesto left to freeze it.  Maybe I need to start making bigger batches????

  Traditional pesto is made with cheese.  Obviously, cheese is not paleo, so I have created a version that is still bright but paleo friendly.  I also do not stream the olive oil in while blending.  I'm sure this is a big no no, but honestly it tastes the same both ways.  This is the perfect sauce to add to some grilled chicken or grilled steak.  I've also created a pesto "pasta" salad that is unbelievable.  There are so many options it will be tough but no matter what, pesto will become your new best friend too!

Paleo Pesto 

Serves:Makes about 1 cup

Prep Time:10 minutes

Cook Time:0 minutes

Total Time:10 minutes

Ingredients:

• 4 oz fresh basil (approx 2 cups)
• 1/4 cup olive oil
• 1/4 cup pine nuts
• 2 large garlic cloves
• 2-3 TBSP fresh lemon juice
• 1/4 tsp black pepper
• 1/8 tsp salt

Instructions:

1. Peel and take hard tops off garlic. Place in small food processor with pine nuts, lemon juice, salt and pepper. 
2. Puree until small pieces.  Scrapping sides occasionally. 
3. Add fresh basil leaves, you will need to cram them in.  Carefully add oil on top and puree until all ingredients are combined and relatively smooth, scrapping the sides as needed.