Pumpkin N'Oatmeal (paleo oatmeal)

If you live where I live, from January through March there's a real good chance you'll spend your time freezing your ass off.  There really is nothing better than a hot breakfast on cold mornings.  I found the original recipe on the Girl Meets Paleo blog and I changed it up a bit.  Hell, this shit is so good, I can eat it every day all year long!  The variations you can come up with make this delicious breakfast ever-changing.  It's also full of good fats & carbs and protein. This recipe makes enough for 5 servings. 

Put in a bowl:

•1 can of full fat coconut milk

•1 can of pumpkin 

•1 cup of ground flax or coconut flour or a combination of the two
•1/2 cup pure maple syrup or honey or a combination.  If you think you need more then go for it!

•OPTIONAL: Cinnamon, Nutmeg, Vanilla, Chia seeds, Hemp seeds, frozen berries.  I put all of this in mine.  Put in however the fuck much you like.  If you don't like any of that shit then just leave it out!  It's your fucking party!  Put in what you like!

Mix the fuck out of that shit!  Get all the lumps out.

In a frying pan, toast in coconut oil:

•1 cup chopped tree nuts (walnuts, pecans, almonds etc.) Pecans are my favorite nut for this!

•10 chopped Medjool dates

Once the nuts are browned, add 1/2 cup of flaked coconut.  A few seconds is all you really need. Coconut burns fast!  If you really wanna get funky, you can candify that son of a bitch!  As soon as you turn the heat off, pour some maple syrup and vanilla over that shit!  Stir it really good then let it sit and cool.  If you decide to do this, it's best to use a stainless steel frying pan.

Divide the pumpkin mixture between 5 containers, preferably glass. I use Ball pint size square jars. Top with nut/date mixture, cover, refrigerate.  I chuck in a handful of blueberries to each serving before I put it in the fridge.

When it's time to eat, crack one egg into a serving and mix that shit up good. Microwave it for 2-3 minutes. 

Cheers!  Angie

This recipe is an adaptation from Girl Meets Paleo. The original recipe can be found here:

https://girlmeetspaleo.wordpress.com/2012/08/18/pumpkin-noatmeal-paleo-oatmeal/

Spicy Chipotle Wraps

Not being able to eat gluten puts a damper on sammie-eating.  There's only so many times you can eat a lettuce wrap.  The original recipe for the base of this bread comes from a raw food restaurant called 118 Degrees, which is in Costa Mesa, CA.  This variation of the recipe is my own.  You will need a Vitamix or comparable blender.  If you have a dehydrator you can use that otherwise this can be done in a convection oven.

Ingredients:
4 cups of Thai young coconut flesh.  While this coconut works the best because it's so soft, you can use any coconut flesh.  If you choose to use coconut other than Thai young, make sure you chop it small.

2 cups of water

4-6 dried chipotle peppers re-hydrated in the water

2 tablespoons of raw honey

sea salt to taste

2 tablespoons of psyllium husk

Directions:
If you are using your oven, line 2 large cookie sheets with parchment paper.  Set the temperature to 170 degrees on convection.

If you are using a dehydrator, there is no need to line the trays.  You'll need 4.  It should be set to 110 degrees.

Put coconut flesh, water, chipotles, honey, and salt into the blender and blend until smooth.  Add psyllium husk and blend a bit more.

Pour batter evenly into the trays for the cooking device that you are using.

If you are using a dehydrator, wraps should be dehydrated for 6 hours on 110 degrees

If you are using a convection oven, you must keep the door propped opened but keep the fan on. This is best achieved by putting a rolling pin in the door to prop it and keep the fan on.  You will need to check the wraps every 30-45 minutes.  You will need to rotate the trays a couple of time during the process.  After 2 & 1/2 hours, peel up the wrap and see if the bottom is still sticky.  If you can peel up the wrap and nothing is left behind, gently flip over the wraps and finish cooking.

When the wraps are done, cool slightly.  Cut them into four pieces, width-wise.  Lay each wrap on a piece of wax paper, roll up, and store in an air-tight container in the fridge.

If you end up with some crunchy pieces, you can eat them as crackers!