Pumpkin Paleo Pancakes

These pumpkin pancakes have just a hint of orange flavor which makes them extra special. I made these during my meal prep session this weekennd to be reheated for breakfast during the week.


  • 1/2 cup pumpkin
  • 4 eggs
  • 1 tsp vanilla
  • 3/4 cup cassava flour
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 1/2 tbsp grassfed butter or coconut oil, melted plus additional for the pan
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp sea salt
  • 1/2 tsp baking soda
  • zest of 1 orange


  1. Crack and whisk the eggs until they are well combined.
  2. Add all of the remaining ingredients and mix.
  3. Heat a pan or gridle over medium low heat and add your fat of choice.  Cooking these pancakes slowly helps make sure that they are fluffy and cooked all the way through.
  4. Using an ice cream scoop, scoop the batter onto your pan into circular pancakes.  Allow to heat for approximately 3 minutes, or until large bubbles start to form on the pancake.  Flip the pancake and cook for another 2-3 minutes, until cooked through.
  5. Transfer to a plate and continue with your remaining batter.
  6. Serve with additional butter and syrup.

Paleo Banana Pumpkin Muffins

I make a dozen paleo Muffins every Sunday. They are still convenient. I put one in B’s school lunch almost everyday and the rest are eaten as after school or pre-workout snacks and can be added to any breakfast in a pinch. If it doesn’t look like we will eat them all within the week, I toss a few into the freezer to be used in case of a meal emergency, hectic work week or when I am feeling a little lazy.

This was my first attempt at making my own muffin recipe. Most of the paleo muffin recipes I have found are dense, eggy or too sweet.  I was pretty impressed with how these turned out. They are light, fluffy and not too sweet. I hope you enjoy them as much as I did.


  • 1 over ripe banana
  • 1/2 cup Pumpkin purée (I used a boxed organic version)
  • 4 eggs
  • 1/4 cup melted coconut oil
  • 1/2 cup of coconut flour
  • 1/4 arrowroot flour (you can sub in tapioca flour)
  • 1/2 tsp baking soda
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ginger
  • Pinch of salt
  • 3/4 cup chopped walnuts (optional)


  1. If you remember, take your eggs out of the fridge about an hour before you make your muffins. This will prevent you coconut oil from solidifying when you mix it in to your batter. (I usually forget and It isn’t a big deal.)
  2. Preheat oven to 350 degrees.
  3. Mash banana. Mix in pumpkin, eggs, melted coconut oil, vanilla, spices and syrup.
  4. Add dry ingredients (baking soda and flours) and stir. Allow the mixture to sit for about 10 minutes because the coconut flour will soak up the liquid.
  5. Put muffin liners in a muffin pan. I use these silicone liners and they are fantastic.
  6. Using an ice cream scoop, put one scoop into each liner. You should have just enough for 12 muffins.
  7. Bake for 30-35 minutes.

Ginger Berry Smoothie

I am a little under the weather this morning. Food doesn’t sound great, but I did want something cold for my throat. Also, B isn’t sick so I am trying to give her immune system a boost.

So, smoothies it is….

I make hers with a little less spinach and ginger and a little more coconut milk to make it more palatable.

For hers:

  • 1/2 tsp ginger
  • 1/2 cup coconut milk
  • 1/2 banana
  • 3/4 cup blueberries
  • 1/3 cup water
  • 1/4 cup spinach

For mine

  • 1 tsp ginger
  • 1/4 cup coconut milk
  • 1/2 banana
  • 3/4 cup blueberries
  • 1/2 cup water
  • 1/3 cup spinach

Italian Sausage

My daughter will not eat eggs. If she can see them, they won’t go into her mouth.  As I have said before, I love them.  That makes breakfast a bit of a challenge, especially when I am scrambling to get to work by 7:30 am.

I like to have these sausages on hand to give to her for breakfast, but it is also great in a sausage potato soup.


  • 20 oz ground pork
  • 1 tsp salt
  • 1 tsp fennel seed
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried oregano
  • 1/2 tsp paprika
  • 1/4 tsp sage
  • 1/4 tsp thyme
  • 1/4 tsp pepper
  • 1-2 tsp cooking oil of choice (bacon fat is my favorite!)


  1. Combine all ingredients in a large bowl.  I find that combining these with my hands works best.
  2. Melt your fat of choice over medium heat in a large skillet.
  3. Portion out your sausages to the desired size.  I use an ice cream scoop to get consistent sized portions and then pat them down into patties.
  4. Cook In small batches for 3-4 minutes per side until they are cooked through.

This makes about 12-14 sausages.