I took the liberty of covering breakfast...
Paleo Pumpkin Pancakes with Fresh Applewood Smoked Bacon
Pecans: Line a baking sheet/pan with parchment paper. Put coarsely chopped pecans in the pan in a single layer. Drizzle with 1-2 tsp. melted ghee or coconut oil. Bake at 375 for about 12 minutes. Set aside until pancakes are done.
Pancakes, adapted from Jan's Sushi Bar:
Makes 6 small/medium pancakes, about 2 servings
1/2 cup pumpkin (canned or fresh)
1 tsp. vanilla extract
1 tbsp. pumpkin spice
2/3 cup almond flour
1/4 tsp. baking soda
1/8 tsp. sea salt
Whisk first 4 ingredients in a large bowl. Mix dry (last 3) ingredients in a separate, smaller bowl. Mix dry ingredients into wet ingredients.
Heat 1 tbsp. coconut oil in a skillet on medium-low heat, until a drop of water sizzles. Make pancakes using about 1/4 cup of the batter for each one.
Plating: Drizzle 1/2 tsp. honey over each stack of pancakes. Top with pecans. Serve with Grade B Maple Syrup.