Summer Squash Sauté

Summer Squash Sauté

• Olive oil – 3-4 T or more
• 5 or 6 large yellow, kousa or zucchini squash
• 1 large sweet yellow or sweet onion
• Garlic (a few cloves, if desired)
• Fresh herbs (if desired)

Thinly slice squash and onion. If adding garlic, peel and dice.  Heat olive oil in a large 12-14 inch skillet. Add squash, onions and garlic and stir. NOTE:  the pan will be really full, so I would advise using the largest one you have (or use less squash).

Paleo Pancakes

4 eggs (5 if they're small)
3/4 cup of Unsweetened Apple Sauce
1/3 cup almond flour
2 scoop protein powder
1 tsp. cinnamon

Mix the above in a bowl and put into a pan on a med/high heat.

Once the edges start to look done ( you might see a few bubble in the top as well) I drop some fresh blueberries on a topping (sometimes walnuts as well).

Then I put it into the oven (at 375 for about 5 minutes) to finish it cooking.

You can top it with Agave syrup or if you're not shy about dairy, butter and homemade whip cream are awesome as well!

Spinach Parmesan

2 pkgs. frozen, chopped spinach (cook according to package directions)
1/2 cup freshly grated Parmesan cheese
1/4 cup heavy cream
2 tblsp. sour cream
2 1/2 tblsp. butter, melted
2 1/2 tblsp. finely chopped onion
(I add a little garlic)
1/2 tsp. salt
1/8 tsp. pepper

Drain spinach well in a colander, pressing with paper towels to remove excess moisture.
combine spinach, cheese, and remaining ingredients; spoon into lightly greased 1-quart baking dish. Bake uncovered at 350 degrees for 30 minutes.