Day Seventeen: Almond Pancakes and Trouty Goodness

This morning I woke up well before my alarm, and taking this as a sign that I was meant to devise a breakfast that consisted of more than leftovers and fruit, I began searching for a Paleo Pancake recipe!

Pancake Batter.

Luckily enough, I found one that was perfect for my needs: Almond Pancackes! The only rough patch was my distinct lack of applesauce. Adding a little cinnamon to the recipe, I whipped together two eggs, some vanilla and about a cup and a half of almond meal (my supply is dwindling quickly!), while I microwaved a peeled an cored apple in a covered dish with water for 3-4 minutes. Then, without even mashing them at all, I transfered the now soft apple bits into my batter, and ran the beaters a little while longer to get a smooth(ish) consistency!

With that done, I heated my pan with some olive oil, and grabbed my frozen strawberries, slicing them for optimal distribution on my batter. The pancakes filled the whole pan, so basically I just divided the recipe and found myself with one big plate and one leftover for another morning.

Almond Pancake with Cinnamon, Cocoa and Coconut

These were EXCELLENT! Practically like I remember pancakes but less sweet and more dense. As a topping, finding myself out of both maple syrup and honey (this was pretty much deliberate, as I didn't want the temptation of reaching for one or both in a craving moment!) I sprinkled cinnamon, cocoa powder and some raw coconut flakes ontop! Combined with the strawberries and the apple already in the pancake, my breakfast powerhouse was complete! Mmmmm!

Veggies and Fish working up!

For dinner I decided to get some of those great fatty acids, and pulled my steelhead trout fillet out of the fridge. I used another great Livestrong recipe (tweaked of course): Pan Fried Trout with Tomatoe Basil Sauce. Oiling my pan I threw in some chopped red pepper (about 1/2 of one), garlic, shallots, sliced cherry tomatoes and mushrooms. Then I seasoned it up with black pepper, sea salt and some garlic, before putting about a tablespoon of all natural pesto down and a splash of white wine vinegar. Then in went my fillet, and I let the pan start cooking.

When the trout was cooked through and the veggies were soft, I assembled a few lettuce leaves and transfered it to a plate! Very quick, easy and flavourful!