This is such a refreshing meal that will leave you completely satisfied! It is so nutrient dense that you will know you are treating your body right as you nosh on this tasty meal! My local supermarket has bagged “power greens”. It’s a mix of spinach, baby bok choy, and baby red & green chard. If you cannot find this are your store, you can substitute baby spinach and it will be just as tasty!
I have been seeing posts here and there about 2 or 3 ingredient pancakes. I thought it was too good to be true, but boy was I pleasantly surprised today! I have a snow day today, and after getting in a morning workout, I was excited to experiment with these “pancakes”. I was pretty sure they were going to turn out to be banana omelettes.
The actual pancake only requires 2 ingredients, but making it fabulous requires a couple more. This truly was an awesome surprise when they turned out so yummy! I topped mine with cinnamon, walnuts, and honey, but you should feel free to experiment with whatever sounds good to you!
Feel like sharing? Be sure to double the recipe as this is only a serving for one!
The road back to paleo has left me craving sweets. I went from my nightly dessert during pregnancy to trying to stifle my urges with a cup of tea in the evening. Yes, not nearly as much fun.
Not only will you get protein from the walnuts and fiber from the apple, but you will also get that dessert fix you are looking for! Mmmmm! Not here for the paleo thing? Too with a heaping scoop of vanilla ice cream!
I am a Daddy’s girl, and a day out on his boat with him makes me a happy camper! I have been consumed by wedding planning details (8 days, eek), and a day out on the water was just what I needed! We only caught one fish (ok, HE caught the only fish), but that is dinner for tonight! Can’t get fresher than that!
I am using fluke for this recipe, but if you can’t find it, any filet of white fish would work. You could use flounder, tilapia, or sole.
1. Preheat oven to 400 degrees.
2. In a food processor, chop the walnuts until they form chunky crumbs. Transfer to a plate.
3. Rinse out food processor, add sundried tomatoes, basil, garlic, olive oil, and salt and pepper. Blend until it forms a paste.
4. Coat each filet with sundried tomato paste then coat with walnuts. Place on baking sheet.
5. Bake for 12-15 minutes until walnuts begin to brown.
Serve with a fresh tomato salad from the garden!