Buckwheat Pancakes, Paleo Granola Bars and Collard and Walnut Pesto Pasta Salad

June 12, 2015 at 10:09 pm / by

Summer is here, time to look good and feel great.

Here are three recipes that keep you slim while satisfying your taste buds and packing you full of great nutrients.







Buckwheat Pancakes (GF, DF)



•1 cup buckwheat flour

•1 tsp baking powder

•2 Tbsp sugar (or agave)

•1/2 tsp salt

•1 egg, beaten

•1 cup milk (or milk alternative)

•2 Tbsp melted butter or coconut oil

Prep Time: 5 minutes

Cook Time: 5 minutes

Total Time: 10 minutes


Preheat griddle or large skillet (if electric) to 375 F. Grease lightly with oil. Griddle is ready when small drops of water sizzle and disappear almost immediately.

Mix dry ingredients together; add egg, milk and butter or margarine, beating well after each addition.

Pour 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 1½ minutes, turning when edges look cooked and bubbles begin to break on the surface.

Continue to cook 1 to 1½ minutes or until golden brown.

Serve immediately.


Crunchy Cherry Pistachio Paleo Granola Bars (GF, DF)



2 cups almonds

1/2 cup pistachios, shells removed

1/2 unsweetened coconut flakes

1/3 cup pepitas

1/4 cup coconut oil, melted

1/4 cup honey

2 tbs almond butter

1/2 tsp salt

1/2 tsp vanilla extract

1/2 cup dried cherries, chopped


1. preheat the oven to 325 degrees F.  Prepare an 8×8-inch baking pan with parchment paper.  Place the almonds, pistachios, coconut flakes, and pepitas in a food processor and blend to break down into smaller pieces.

2. Whisk together the coconut oil, honey, almond butter, salt and vanilla in a large bowl.  Add in the almond mixture and dried cherries.  Stir well to evenly coat.

3. Transfer the granola to the prepared baking pan and press into a flat, even layer.  Bake for 25-30 minutes until golden brown.  Let cool completely, 1-2 hours, before cutting into bars.  Store in the refrigerator.


servings:10-12 bars


Collard and Walnut Pestocollard-greens




½ small bunch collard greens, center ribs and stems removed

Kosher salt

½ cup olive oil

¼ cup toasted pecans (substitute walnuts)

2 tablespoons apple cider vinegar

½ teaspoon honey

¼ teaspoon crushed red pepper flakes (optional)

Freshly ground black pepper


Cook collard greens in a medium pot of boiling salted water until tender, about 2 minutes. Drain. Transfer to a bowl of ice water; let cool. Drain; squeeze dry with paper towels. Blend greens, oil, pecans, vinegar, honey, and red pepper flakes in a food processor until a coarse purée forms; season with salt and pepper.


1 lb brown rice pasta cooked as directed on package.

1 red bell pepper sliced and chopped

1/2 lbs carrots cut thin and small


two bunches bokchoy chopped finely

a few sprigs of green onions chopped well

2 tbs of an array of fresh garden herbs chopped or shredded

toss all ingredients with pesto.






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