Paleo Pumpkin Protein Pancakes

Ingredients

4 eggs, beaten

1/2 cup pumpkin puree
Banana, mashed

½ Scoop of Vanilla Shakeology or your protein powder of choice. No protein powder you could add 1-2 tablespoons of coconut flour

2 Tablespoons of coconut oil, melted

1 teaspoon pure vanilla extract

1-2 tablespoons honey or maple syrup *optional
1 teaspoon pumpkin pie spice
                         or

      1/2 teaspoon cinnamon

      1/4 teaspoon ground ginger

      1/8 teaspoon cloves

      1/8 teaspoon nutmeg

      1 teaspoon cinnamon

Preparation

       Food Processor! Toss all the ingredients in together minus the coconut oil and then blend.

      No Food Processor! Mash the banana then add all wet ingredients then fold in your                   Shakeology, protein powder or coconut flour

       Melt butter or coconut oil in a large skillet over medium heat. Then, mix the butter into the batter

       Grease the skillet and spoon the batter into the skillet to make pancakes of your desired size. I use a 1/3 measuring cup. When a few bubbles appear, flip the pancakes once to finish cooking.      

                   *I tripled this recipe and make a huge batch for the week. You can save them for up to 3-4 days in the fridge. I am going to be experimenting with freezing them as well! 

*

Bali Glow Grilled Shrimp

Bali Glow Grilled Shrimp

Ingredients

·         1 lb. large raw shrimp

Marinade

·         1/4 cup lemon juice

·         1/4 cup Worcestershire Sauce

·         2 Tablespoons of Epicure Bali Glow (Cane sugar, onion, sea salt, kaffir lime, garlic, lemongrass, chilies)

·         1 Tablespoon minced garlic

·         1/2 teaspoon black pepper

Preparation

1.       Remove the shells and devein the shrimp if not already done. Rinse the shrimp

2.       Mix the marinade ingredients together and pour into a sealable container with shrimp.

3.       Marinade in the fridge for 30 minutes.

4.       Start up the barbie- med heat grill

5.       You can either skewer the shrimp, or we placed ours on a bbq cooking tray.

6.       5 or 6 minutes per side on a medium hot grill cooking them until the become pink and cooked through. 

Shrimp and Vegetable Fiesta

Shrimp and Vegetable Fiesta

Ingredients

·         1 pounds shrimp, raw, peeled and deveined, (26-30 per pound)

·         2 large pepper(s), red and/or yellow, bell, diced

·         2 pounds asparagus, trimmed and cut into 1-inch lengths

·         5 clove(s) garlic, minced

·         1 cup(s) broth, chicken, less sodium

·         2 tablespoon lemon juice

·         ½ cup pineapple ¼”cubes

·         Epicure- Malaysian Spice (chili, lemongrass and ginger)

·         Black Pepper

Preparation

1.    Chop and prep all the veggies.

2. Place all ingredients into a bowl to marinade for half an hour in the fridge

3.    Remove from bowl and place into tinfoil to cook on the barbeque. Cook until veggies are still crisp and shrimp are pink and cooked through. 

Option to cook on stovetop- cook vegetables first and then add prawns for the final few minutes until pink and cooked through.