Number 1:
Here is a quick trick I learned from the Interwebs. Mix tuna with mashed ripe avocado for a slightly green, but great-tasting tuna fish. Kiddo couldn’t figure out the secret ingredient, even though she is an avocado aficionado.
Cucumber slices are the ideal vessel to shovel this into my mouth.

Number 2:

I spent my leftover pumpkin trying to find a reasonable single-serving pumpkin pie custard, and didn’t succeed. My final concoction was good, but a bit eggy. I thought it could work as a weekend breakfast alternative, so I call it Paleo Pumpkin Porridge, because I like alliteration:
1/3 c canned pumpkin
2-3 tbsp light coconut milk
1 egg
2 tsp raw honey
Pumpkin pie spice.
Preheat oven to 375. In a ramekin combine all ingredients, and add the PPS to your desired taste. Honey, too. I kept it light here.
In the oven for 30 minutes (I don’t own a microwave, so I just make do)
Take walk in the woods while porridge cools. Lock doors so Goldilocks can’t steal the goods.

Number 3:

I tweaked the paleo granola, which the kid and I like to call bird food. Less oily, less sweet, less burnt than my first batch. I’ll add updates to the original post.