But there it is in black and white. Chick peas! This was sent from my sister-in-law who also made them. And I gotta say, they’re pretty darn lovable. I recommend you eat-em-while-they-re-hot. When you insert something like chick peas and almond butter you’re definitely swinging from the healthier (less sugar) tree. If you make the jump over that, then your tummy will love the new ingredients. Getting your mind over the store bought concept will set you free. Give it a whirl. The key to any of the paleo recipes I post is thinking more digestive health and giving your tum-tum a rest from what the usual intake is.

By no means do we eat this way everyday. It comes and goes. But it’s a lovely change of pace that won’t bite ‘cha. I love the taste of regular pancakes. Love ’em to pieces. And while I still keep them as one of my go-to’s, I’m also making paleo pancakes (Bob’s is easier especially if you have a little one who wants breakfast quick/fast/inna hury) on a pretty regular basis.

Add a banana in the mix, and if you desire, a tablespoon or two of honey. I do. By the time you sprinkle with blueberries and get that maple syrup cascading down the sides — VOILA — they’re pancakes.

From “time to time” my sweet tooth can’t help but show it’s unruly head. Of course, “time to time” could be multiple times during the avg. week. Hey, I’m only human……so do I resist or succumb?

So how simple are these to make?

1/ cup maple syrup (but I go for a bit more, 1 egg, 2 tablespoons ghee, teaspoon of vanilla, 1/2 cup cocoa powder, 1/2 teaspoon baking soda and 1 cup almond butter. Feel free to add nuts and to throw in some enjoy life chocolate chips on top or mixed in. You’ll have guilt free munching and won’t feel bad for adding a dollop (or two!) of ice cream.

This is something I just sorta created. We have some polenta, chopped bacon, cabbage and carrots. I little salt n’ pep and we’re good to go. I’ve loved cabbage since I was a wee widdle one. This was easy-peezy and you’ll feel good eating it. Trust me.

This morning, wiffee Nicole came up with this delicious concoction for breakfast.

And yes, that’s the chessboard I play (with myself) on most every day. That’ sliced avocado, soft boiled egg, sliced asparagus and chives sittin on top of it all. A small “schooch” of tabasco completes the ensemble. And it tastes as great as it looks. The actual star of the show are the chives. They add a certain scent, and play well with everybody. The aspargus are the thinner ones, and the crunch they provide highlights the softness of the avocado. Boy, she whipped this up in no time, and I just wanted to look, no touch, for a second. And then I wolfed it down. Eggs and asparagus make fine paleo companions. I’ve seen them made together, but the eggs are over easy. No matter how you make ’em they’ll fit. Wiffee made this in about 10 minutes or less. Can’t wait for this to be on the menu again.