Pumpkin Pancakes - Gluten Free

Ingredients:

• 3 cups gluten free flour (I use the Namaste Gluten-Free Flour Blend)
• 4 tsp baking powder
• 2 tsp baking soda
• 2 tsp ground allspice
• 2 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp salt
• 3 cups water
• 14-16 oz pumpkin
• 2 eggs
• 4 T olive or melted coconut oil
• 4 T apple cider vinegar

Directions:

• Preheat one or two griddles or cast iron skillets for cooking. Use butter or oil on cooking surface if needed. 
• Whisk dry ingredients together
• Add wet ingredients and stir till completely mixed
• Cook pancakes and enjoy!

Shawarma Spice Blend

Mix together:

• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom 
• 1 tsp ground coriander
• 1 1/2 tsp ground turmeric 
• 1/2 tsp ground ginger
• 1/2 tsp ground paprika
• 2 T ground cumin 
• 1/8 tsp cayenne pepper 

Shawarma Meatballs

Shawarma Meatballs at Top, Bacon Meatballs at Bottom of photo

Ingredients:

• 1 pound ground beef or lamb
• 1/2 tsp salt
• 1 tsp Shawarma Spice Blend 

RECIPE TO MAKE YOUR OWN SPICE BLEND:

• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom 
• 1 tsp ground coriander
• 1 1/2 tsp ground turmeric 
• 1/2 tsp ground ginger
• 1/2 tsp ground paprika
• 2 T ground cumin 
• 1/8 tsp cayenne pepper 

Directions:

• Pre-heat oven to 350 degrees.
• Mix all ingredients together in a bowl with your hands, don't overwork the meat.
• Form into walnut sized balls. I often baked meatballs in a mini muffin tin or use a baking sheet. 
• Bake for 20-25 minutes or till done to your liking. 
• Delicious with Tahini Sauce 

Bacon Meatballs

Shawarma Meatballs at Top, Bacon Meatballs at Bottom of photo

Ingredients:

• 1 pound ground beef (use grass fed beef if you can)
• 2-3 pieces of bacon, raw and cut into small pieces (I use  kitchen scissors for this)
• 1 tsp of your favorite spice blend (I love Frontier's OrganicVegetable Blend as my multi-purpose, mild, basic, go-to kind of spice)
• 1/2 tsp salt 
• 1 T flaxseed, ground 

Directions:

• Pre-heat oven to 350 degrees.
• Mix all ingredients together in a bowl with your hands, don't overwork the meat.
• Form into walnut sized balls. I often baked meatballs in a mini muffin tin or use a baking sheet. 
• Bake for 20-25 minutes or till done to your liking. 
• Serve with BBQ sauce

Cajun Chicken Skillet

Ingredients:

• 6-12 oz chicken  (I used Costco's Nature Raised Farms Organic Grilled Chicken Breast Strips - This is so easy since they are already cooked and frozen. But you can use any chicken breast or thigh, cut in strips)
• 2 T Cooking Fat of Choice (butter, ghee, coconut oil, olive oil, ect)
• 1 onion, chopped
• 2-4 carrots, chopped
• 2 stalks of celery, chopped
• 2 large handfuls of cleaned and chopped kale
• 1 handful of green beans
• (Any leftover roasted veggies that you might have would be a delicious addition as well. I added roasted sweet potatoes from the previous day. Also....add bell peppers or summer squash or whatever veggies you have)
• 2 tsp Cajun Seasoning - use more or less depending on your taste preference....always taste it! (I used Frontier's Organic Cajun Seasoning...it was great)
• 1 avocado, sliced
• salt to taste

Directions:

• Warm 1 T cooking fat of choice in a skillet, add chicken, add 1 t Cajun Seasoning Blend and cook till chicken is done. (If you using already cooked chicken, just heat till warmed through)
• While chicken is cooking, warm 1 T fat in a second large skillet. Add onion, carrots and celery. Cook over medium heat till veggies are as soft as you desire.
• Add 1 t Cajun Seasoning Blend. Cook together for 2 minutes. 
• Add kale, greeb beans and any other pre-cooked leftover veggies that you want to use. Cook together till kale and green are cooked how you like. 
• Stir in chicken. Add salt to taste. 
• Serve topped with sliced avocado .