Every weekend, I try to make the perfect pancake without the help of another recipe. This is a delicious pumpkin paleo pancake.

Ingredients (makes 2 pancakes)
1 egg
1/4 cup almond milk
2 tbsp pumpkin puree
1 tsp cinnamon
1 tsp nutmeg
1 tbsp coconut sugar 
1/4 cup Outrageous Baking gluten free flour

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1 tsp coconut sugar
1 tbsp maple syrup
handful of shredded coconut
drizzle some gluten free, dairy free chocolate chips

Steps:
1. In a bowl, mix the first 5 ingredients until well blended.
2. Add in the flour and mix. If the batter seems too dry, add some more almond milk.
3. On a medium heat, non-stick pan, spoon your pancakes and let fry for 4-6 minutes on each side. You'll know your pancakes are flippable when they look like they aren't sticking to the pan. Test this out by putting your spatula under it lightly.

4. To make the coconut maple syrup, melt your syrup in the microwave (about 10-15 seconds).
5. Mix in the coconut sugar and shredded coconut and pour on top of your pancakes.
6. Top with some chocolate chips.

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I came home today and had a craving for a chocolate chip cookie. A gooey one at that. So I made a delicious cookie in my mug in the microwave and in seconds!

Ingredients:
1 tbsp coconut butter
1/4 cup almond flour
1 tbsp coconut sugar
1 tbsp agave
1 egg
handful of Enjoy Life dairy-free chocolate chips

Steps:

1. Melt butter in mug
2. Mix in sugar, agave, egg in with the butter
3. Add in flour and mix again
4. Mix in chocolate chips
5. Microwave for 1 minute
6. Let cool

Easy as pie! Well.. easy as an easy chocolate chip cookie in a mug!

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This dish was not planned in my weekly meals last week. And I know I sound crazy when I say that I plan out my weekly meals. But this came about when I wasn't feeling so well and all I wanted was a bowl of chicken noodle soup, knowing I couldn't have noodles. So here is my EASY version of an alternative to chicken noodle soup.

Ingredients:
3 cups water
1 cup quina (washed and strained)
Chicken bullion square
2 sticks of carrots (chopped into pieces)
1/2 onion (chopped)
1 tsp basil
1/4 to 1/2 cups of tofu squares (some packages come already cut)

Steps:
Put all ingredients except for tofu in a pot and bring to a boil.
Bring down temperature and let simmer for about 30-45 minutes, depending on how soft you want the vegetables.
Add in tofu squares and let sit for another 10 minutes.
Enjoy!

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This whole gluten-free, no wheat or dairy products, is really making me explore new ways of eating my favorite foods. As you can see, one of my favorite foods is PIZZA. I could probably eat pizza every day, so I made a compromise and made my own healthy alternative.

Ingredients:
1 butternut squash sliced into medallions (you can also use eggplant)
1 cup of canned pineapple
1 cup (or as desired) dairy free mozerella cheese
1/2-1 cup (or as desired) homemade sauce (recipe below)

Pizza Steps:

1. Put your sliced butternut squash on a baking pan and bake on 350 for about 30-40 minutes
2. Once soft-ish, take out of oven and put sauce on each medallion, put back in over for 5 minutes
3. Lastly, add cheese and pineapple to the top of the sauce and bake for the last 10 minutes

Sauce Ingredients:
1 can of non-spiced tomato paste (if you use one with spice, you probably don't need to add the below spices)
fill can back up with water and add to paste
1 tsp garlic powder
1 tsp basil
1 tsp parsley
1 tsp Emeril's seasoning (or Lowry salt)
2 tsp agave (or brown sugar)

Sauce Steps:

1. Mix all ingredients in a small bowl
2. Save (freeze) the sauce you don't use for future pizzas

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