Monday, September 5, 2011

Settling Routines

Pretty much just posting this to show off the quality Salmon! 
I toaster-ovened it with some leftover broccoli and yam, topped with plenty of coconut butter. It tasted bomb with a hint of dill that I wanted more of so I sprinkled some extra on. I cant wait to properly grill the next one with some creamy lemon dill dressing.
Onto the real goods: some more protein pancakes, more off of this recipe this time.
  • Some Coconut Water
  • 1 Scoop Vanilla Whey
  • 1t Vanilla
  • Blueberries
  • 1T Cacao powder
  • 1T Coconut flour
  • Some coconut shredded
  • Some Cacao nibs
  • 1T Chia seeds
  • An Egg white
The Cacao-Coconut Side
I thought I put too much coconut water but they actually puffed up a bit and made nice thin pancakes!
 Chocolate Chip Pancakes gone protein and primal! (grain free)
 So chocolatey and coconut-y with delicious cooked blueberries, with some more fresh and melty coconut butter on top. Win.
These taste so much like traditional choco-blueberry pancakes! Imagine the coconut butter as completely melted and drizzled all over if you'd like (more like frosting instead of a butter replacement upgrade).
Wasn't going to post this but I had to highlight one thing:
1) I'm loving seaweed in salads, it soaks up the dressing and becomes undried and the flavor is delightful. This was some turkey breast, greens, avocado, and sweet potato with some Flax Oil-Bangkok Pesto-Lemon Dressing.
I followed up the seaweed in salads theme with the most packed Asian Salad Bowl ever.
  • Raw Hotate Scallops (for Sushi)
  • Kimchee Liquid, Lemon, Flax Oil, Minced Ginger, Minced Garlic Dressing
  • Greens, Cucumber, Avocado
  • Shirataki Noodles and Sushi Ginger
  • Nori Seaweed
  • Steamed Crookneck Squash w/ Sesame Oil
  • Artichoke Hearts
  • Macadamia Nuts and Sesame Seeds
 The scallops, even plain were insanely good: a bit creamy, not fishy at all, the perfect soft texture.  The dressing had plenty of spice from the kimchee with ginger-lemon-garlic flavors. The seaweed and noodles  made some noodly texture. Then some crunchy macadamias and mushy avocado and tasty squash. It lasted forever and never got old!


  1. Love your food and love your creativity!

    I would suggest working a bit on the presentation, you know, Japanese or French cuisines set a good example... Food for thought.



  2. Coconut butter on pancakes sounds like the most delicious idea ever...I must try it.


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