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This is a fun and healthy way to use those extra pumpkin seeds that you were going to throw out!!!
This a fun knock of the traditional potato pancake you might be more accustomed to. The sweet potato is packed with nutrients and the egg and pumpkin seeds make them very high in protein. I topped them with bananas sautéed in coconut oil and sautéed swiss chard with garlic.
Serves 2 for a Main Meal

• 1 Large Sweet Potato – grated (I use the skin)
• ½ small white onion – chopped
• ½ cup raw pumpkin seeds – soaked for 3 hours then drained
• 2 organic eggs – beaten
• 1 Tbsp. gluten-free brown rice flour
• Pinch of sea salt
• Pinch of turmeric
• Olive oil for pan

Directions: Mix all ingredients in a medium sized bowl. Divide batter into 6 parts and put into pan like a pancake. Heat olive oil on medium heat (enough to cover the bottom of the pan). You will have to manually shape them into a round circle. Allow them to heat for a few minutes then flip and allow them to continue cooking for 4 or so more minutes. Transfer to a pie pan and place in oven to finish cooking for the last 5 minutes or until the potatoes are cooked to your liking.
For topping: heat some coconut oil and place banana slices in the oil and heat until soft. You can also use unsweetened apple sauce.

Seared Wild Salmon with Mango Salsa

Prep & Ready Time: 90 minutes
Yields: 6 servings

~1 ripe mango, pitted, peeled, diced
~1/2 cup chopped red bell pepper, seeded
~1/2 cup chopped red onion
~3 tablespoons freshly squeezed lime juice
~2 tablespoons chopped fresh mint
~1 tablespoon finely chopped jalapeno pepper
~1/2 teaspoon salt
~1/4 cup freshly squeezed lemon juice
~1/2 teaspoon paprika
~2 wild salmon fillets
~1 tablespoon olive oil
~1 1/2 cups mashed avocado


~Preparing the salsa: In a small bowl, toss together the chopped mango, chopped bell pepper, chopped onion, lime juice, chopped mint, chopped chili pepper and 1/4 teaspoon salt; cover and chill at least 1 hour to blend flavors.

~Preparing the salmon: In a large shallow baking dish, combine the lemon juice, paprika and 1/4 teaspoon salt; place the salmon in the dish and flip to coat both sides; marinate, covered, for up to 1 hour in refrigerator.

~Remove the fillets from the marinade; discard the marinade; heat the oil in a large skillet over medium-high heat; sear the fillets for 15 minutes, turning once, or until opaque.

~On each of 6 plates, place 1/3 fillet of salmon topped with 1/2 cup salsa and 1/4 cup avocado.


*Note- Keep hands away from eyes when handling fresh jalapeno peppers and wash well when done.

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