Wow wow wow. This recipe. What a winner. I’m obsessed with these homemade fig newtons, I could eat the whole thing in one sitting. But then again, what isn’t there that I can’t uncontrollably eat?
Not the most flattering picture. But let’s be honest, it’s not like any of my photos have been noteworthy anyway.
So the recipe. Most importantly, found here. It says it makes roughly 40 fig newtons, but I made half the batter and only made 8. Am I doing something wrong here?!
Anyways, now that my schedule has picked up again with classes, this will definitely be made every weekend for a quick midday snack. So perfect.
I used to hate mushrooms. Hate. Actually, no. More than hate. I don’t know how I’ve grown to love them now. I understand my hate for avocado gradually turned into love through guacamole, but I don’t see a similar instance in how my love for mushrooms could have developed. Regardless, for dinner I baked salmon in foil with some roasted portobello mushrooms.
Here’s what you do for the salmon. Listen carefully. Take a salmon fillet and squeeze some lemon juice. Then sprinkle a pinch of salt, black pepper, and a generous shake of dried thyme. Then top with a dash of olive oil and pop it in the oven for 20-25 minutes at 375 F degrees. Pretty simple, hm? Gets even better – the roasted mushrooms. All you do is do the standard – clean the insides, get rid of that black yucky stuff, you know. Then, brush on some olive oil and sprinkle with salt and pepper. I baked it for 10 minutes, then flipped it over, and baked for another 10. Cut it up into pieces and serve. Yum. So meaty and so flavorful, and barely any effort put into it.
Upon starting Paleo, I came across this book Practical Paleo and I can say its almost my bible. It has such great information about foods in the beginning followed by fairly easy paleo recipes. Oh, and there’s even various monthly meal plans set up which is a great outline for me to plan my week out. Here is a link to the website run by author Diane Sanfilippo and it has some of the great resources that are mentioned in the book. I’ve been using this book for dinner recipes such as Ground Turkey Lettuce Cups and Mustard Glazed Chicken Thighs.
I decided to try one of the pancake recipes for breakfast, even though its 90 degrees, 100% humidity, and no where close to fall – I love me some pumpkin! I just couldn’t get enough of my pancake fix from yesterday’s breakfast, so I followed this recipe:
- 4 eggs, beaten
- 1/2 cup pumpkin puree (Farmer’s Market makes a great organic boxed puree)
- optional: 1-2 Tbsp of coconut flour (I didn’t put in the optional coconut flour so mine came out a bit more runny. Wil definitely try adding it next time around)
- 2 tablespoons butter or coconut oil, melted
- 1 teaspoon pure vanilla extract
- optional: 2 tablespoons honey or maple syrup
- 1/4 teaspoon baking soda
- 1 teaspoon pumpkin pie spice
- 1 teaspoon cinnamon
- pinch salt
Makes 2 servings or 8 small pancakes but I halved the recipe for a single serving.
I sprinkled with some cinnamon and chopped pecans and devoured them immediately. So good! I can’t imagine how delicious this will be in the fall with fresh pumpkin puree.