I whipped these up this morning in about 10 minutes - they were so delicious and filling without making me feel heavy like normal pancakes can!  If you don't have a spiralizer for the apple, just dice them!
Ingredients:
For the pancakes:                       For the topping:         
1 banana                                       ​1/2 apple (spiralized on large grater setting)
2 eggs                                            1 tsp coconut oil
1 tsp vanilla                                    Cinnamon (dash)
1 TBSP coconut flour                     1-2 TBSP almond butter
Cinnamon (dash)
1 tsp coconut oil

Instructions:
1. Saute the apple in the oil and cinnamon over medium heat for about 5 minutes. Set aside.
2. Mix the ingredients for the pancakes well.  
3. Heat your skillet up and melt the oil.  Pour the batter on the pan (about 6 pancakes) and cook on each side for about 2-3 minutes.
4. Spread the almond butter on the pancakes, top with your apple.
​5. Enjoy with a few slices of turkey bacon!

Looks and sounds fancy, but this meal can be ready in 30 minutes!
Preheat oven to 425.  Lightly salt and pepper the chicken breasts, then coat them in almond flour and place in baking dish. Sprinkle with oregano. Wrap prosciutto around the chicken - make sure they're covered!  Bake for 25 minutes
For the sauce: sauté garlic in oil over medium heat for 1 minute. add the carrots and cook another 2 minutes or so.  Add in the can of tomatoes and about a tsp of oregano and/or basil.  Simmer while the chicken bakes.
Heat another tablespoon of olive oil in a saute pan; add the zoodles and cook for just 2 minutes until they just begin to soften. 
Serve chicken breast with sauce over the zoodles!

Alright, this ain't your momma's meatloaf.  This is a Whole 30 compliant recipe for meatloaf with a whipped topping that will satisfy! It takes a while to bake (1.5 hours) so it's best for a Sunday dinner, and leftovers during the week!

Whipped Topping Ingredients:                       Meatloaf Ingredients:
3 sweet potatoes                                               1 lb ground organic beef (or lamb)
1/2 head of cauliflower                                      1 egg
coconut milk (about 1/2 cup)                             1/4 cup almond flour
                                                                          1 tsp oregano, 1/2 tsp salt and pepper
                                                                          1/2 diced onion
                                                                          1 minced garlic clove
Topping:
Put potatoes and cauliflower in boiling pot of water. Cook until tender. Drain and return to pot. Using an electric beater, whip and add coconut milk. Whip until smooth.
Meatloaf:
Preheat oven to 350. In a bowl combine all the ingredients and mix together well. Lightly oil a loaf pan with olive oil. Press the mixture into the pan.  Add the topping (about an inch think).  Bake until the center temperature reads 160 degrees - about 90 minutes. 

Ingredients
3 plantains (we prefer green ones)
salt, pepper
1/4 cup coconut flour
1/4 cup arrowroot
coconut oil


Directions
Bring a large pot of water to boil with the plantains in it (leave the peel ON).  The plantains will soften and the peels will split.  Drain and once cool, peel and mash them.
Add the rest of the ingredients, except the oil; mix well and it will form a dough.
Heat the oil on a skillet over medium heat.
Roll 2-inch balls with the dough.  Use a tortilla press to form flattened cakes (make sure to use parchment or wax paper so it doesn't stick!).  If you don't have a tortilla press, just use a rolling pin. 
Fry the tostados, both sides, until brown.  Enjoy with taco meat or fajita fillings!

Nothing says Sunday morning breakfast like waffles!  Unfortunately, traditional waffles offer little nutritional value at a high caloric price.  Enter, the new grain-free waffle!  We found this recipe gem on the Paleo Parents website, and it's our new Sunday tradition. These are quick and easy to make and I'd argue that they are better than old-school waffles!
Ingredients
1 large, ripe banana
1 apple, peeled and cored
1 cup almond (or sunflower seed) butter
2 eggs
1 TBSP arrowroot powder
1 TBSP vanilla extract
1/2 tsp baking soda
Coconut oil for greasing the waffle iron

Directions
Place the banana and apple In a blender and blend for a minute - it will be chunky!  
Add the almond butter and eggs - blend another minute. Add the remaining ingredients and blend until the mixture is smooth.  
Grease the heated waffle iron, using a pastry brush to brush on the coconut oil. Pour your batter into the waffle iron and cook according to your iron's directions.
You can freeze leftovers - if you have any - and toast later for a quick breakfast.

This is a slight twist on the traditional satay dish.  It is a quick weeknight dish, and the almond butter will leave you feeling wonderfully satiated! We eat it with or without a 1/2 cup of jasmine rice.
Ingredients:
2 T coconut oil
1 lb chicken, cut into 1-inch long strips, and lightly salted
1 1/2 T lime juice
2 T almond butter
2 tsp coconut aminos
1 T mustard
1 T honey
1 1/2 T water
1/4 tsp tabasco or other hot sauce (optional)
Directions
Mix all of the ingredients except the chicken and coconut oil in a medium bowl.  Then toss in the chicken and coat in the sauce.
Heat the 1 T coconut oil in a wok; stir-fry the chicken until it is cooked through (about 7-9 minutes).
Meanwhile, in another pan, heat the rest of the coconut oil. Add to it 1 tsp of minced garlic, 1/2 of an onion (sliced), 2 cups of broccoli, 1 orange bell pepper (sliced), and 1 cup of sliced mushrooms.  Saute until tender.
Throw the veggies into the wok with the chicken and mix. Serve over rice, or enjoy it without!

Everyone loves pancakes; and just because you have fitness and nutrition goals doesn't mean you can't enjoy pancakes anymore!  You just need to tweak the recipe a little bit to make this breakfast dish fit in with your goals.  Try this ridiculously quick and delicious recipe for pancakes (makes about 4 servings):
Ingredients:
3 bananas
3 eggs
1/4 cup almond butter
4 tsp almond meal (optional)
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp vanilla extract
Coconut oil for the griddle

Directions:
Heat a griddle over medium high heat.  Blend all the ingredients in a blender. Drop about a tsp of coconut oil on the griddle and let it melt.  Pour batter (about 4 inches in diameter) on the griddle.  Cook 3 minutes, flip and cook another 2 minutes or so.  Enjoy with a couple of pieces of turkey bacon.  

The bananas and almond butter make this recipe taste sweet, so you don't need to add maple syrup.  but if you really want syrup, go ahead - just watch your portions.