Probiotic Coconut Yogurt

Not nearly as good as Coconut Cult, buuuuut it’ll fill the gaps I suppose. And it is still yummy! And I can eat more of it 🤤… I’m still only in the 2tbsp/day of the real Coconut Cult club!

Definitely copied Minimalist Bakers recipe for this one, with only one tweak and that’s because I couldn’t find the Whole Foods brand coconut milk, so I just made my own from a big ol’ coconut 🤣. Result was pretty delish and I now keep a jar on hand in the fridge for smoothies, parfaits and nibbles here and there.

To make the coconut milk, I just took a coconut. Poked a hole where the “eyes” are. Drank the water. Mmmmm.

 

Then I just baked it in a 350* oven for about 30 mintes. Took it out. Let it cool. Then let my 6 year old whack at it with a hammer until it broke open. Then I harvested the pieces. Put them in my blender. Added 2 cups of water. Blended on high for a HOT minute. And strained with a cheese cloth. It took a little doing, but it was mostly passive work. And my son had loads of fun cracking that thing open. Cooking+entertainment. Win win.

Oh! And I saved the shreddy bits and made coconut flour. So many uses, so little time. So many purposes, 1 little item. I also bake a couple at a time and freeze some of the meat for smoothies. But I digress.

After I had the milk made, I just added 2 renew Life (50billion) capsules, stirred, covered with a cheese cloth and let it sit for about 48 hours. Bam! Coconut yogurt.

I also tried this with the PB2 strains and got a decently thick yogurt, but in the fridge it transformed into more of a kefir like consistency.

 

I ate it plain, in smoothies, but by far my favorite way is atop these pancakes with figs!

No Whey Pancakes!

Sooo I’ve began a love affair with ricotta cheese. Not just any ricotta cheese, but home made ricotta. I’m new to it and never knew how easy or delicious it could be! I just always thought it was that gross spongy stuff you added to lasagna to give it its density. Turns out, it’s amazeballs. If you haven’t tried it yet, I recommend it. Here’s the post to help you out.

Ok ok ok… why all this talk of ricotta cheese on a pancake post?! Well, there’s a WHEY you can make pancakes with a cheese bi-product. Hehehe, get it? The whey! When you make even a little ricotta, you get a lot of all natural, no fat, high protein liquid whey! I just save it in a jar and use it in smoothies and pancakes etc. And you can’t even tell. Here’s the pancake recipe I use:

Dry Ingredients:

2.5 c flour of choice* (I’m always playing around with my flours, but I’m a huge nerd that way. I typically grind up a mixture of whole wheat, steel cut oat, flax, almond and chia in my Vitamix, but you can use any flour)

1tsp baking soda

*except coconut flour… that would be one DENSE pancake

** Feel free to also add protein powders here. I don’t for these pancakes because I use the whey in the liquid base!

 

Wet Ingredients:

3 medjool dates, pureed with about 2 tsp warm water and

¼ c Coconut oil (I just LOVE the way coconut oil tastes, but you could use any oil)

½ banana (optional, for a little added sweetness)

2 eggs

½ c Cottage Cheese*

1 tsp ACV

3/4c Liquid Whey

*Could also sub greek yogurt, but I like the way the cottage cheese reacts with the baking soda and ACV and makes them a little bit fluffier

Blend/mix all the dry ingredients.

Blend the first two ingredients until pasty. Add the rest and blend until well incorporated. Pour wet into dry. Fold until all the batter is well mixed.

Spray and heat a large skillet. I use Trader Joes sprayable coconut oil. When pan is hot, use a 1/4c to pour batter onto skillet. Flip after about 30sec-1min.

 

These were so tasty my kids didn’t even eat these with syrup. Just hot off the plate, just about as fast as I could make them for a while. I topped mine with figs and Coconut Cult yogurt and HAD to go back for seconds. I absolutely could NOT help myself.

They’re also really tasty topped with an egg!

Wait for it…

It’s a hearty, but delicious pancake. Gives you energy for family hikes like these:

And shenanigans like these:

Ricotta me this

I know, cheesy title. HAHAHA. Ok, I’m done, I promise

 

But for reals. Have you ever made home made ricotta?! I am new to it and it is a GAME CHANGER.

 

It’s super easy, really versatile and even the by-products have their uses! I use the liquid whey that’s left behind in my pancakes and my kids gobble them up like crazy. They have no clue. And neither would I if you didn’t tell me.

 

And you can make the traditional savory ricotta you typically find in baked pastas like lasagna or a baked ziti or what have you. All you need is:

½ Gal whole milk (preferably whole, preferably not UHT pasteurized

1/3 C Lemon Juice (about 1-2 lemons)

OR 1/3 C distilled white vinegar

1 tsp salt

 

1. Warm the milk to about 200*F. Warm the milk SLOWLY. It’s important- you don’t want to boil the milk and you don’t want it to burn. If you don’t have a thermometer, 200*F is when it starts to get kind of foamy at the top.

2. Remove the milk from the heat and add the vinegar or lemon juice. I LOVE it with lemon juice… it adds a bit of tangy freshness, but isn’t overwhelming. Stir it really gently then let it sit for about 10 minutes.

3. With a slotted spoon scoop out the big curds and then just line a strainer with cheesecloth and put it over a half gallon glass ball jar. Then just dump the warm milk/curd/liquid whey mixture over it and let the strainer drain for around10-40 minutes. Then just transfer the ricotta in the cheese cloth to a container or use it immediately when its nice and warm. Mmmmm warm non-melty cheese just really hits the spot sometimes.

 

OH!- and SAVE THE WHEY! Some people drink it, but I just save it and use it in smoothies or pancakes etc. Here are some ideas: pancakes,

You can also make a slightly sweeter ricotta using the juice of an orange instead of a lemon! Same amounts, it’s just slightly sweeter. I eat this for breakfast a lot and add fruits, jams, or make delicious parfaits with yogurt and frut. SO SO SO good. Or you can eat it warm and add a warm fruit compote or FIGS or sautéed or grilled peaches. OMG I’m drooling already. What are you waiting for?!  If I were you, I’d go and make some! I know I am.

Turmeric Latte Pancakes

Ok people. I seriously cannot stop making these. And I also cannot stop with my current turmeric obsession and experimentation. Why am I just now discovering this spice?! 


And they’re really not that yellow, so your kids wont scoff!


Also, I know I went a little flour crazy with this recipe, but it’s because I’m a big nerd, have them all on hand and I really like the flavor combos. If I could pick 2, use the pat flour and almond flour and never mind the rest. The almond flour adds amazing flavor! You could just use oat flour too, but I really think the almond flour reaaaallllyy bumps it up a notch!

I make an enourmous batch of these and use them for everything. Breakfasts. Snacks. Lunch. I love slapping some PB on top. Then plain Greek yogurt. Then some berries or sweet potato-depending in how I’m feeling. Delish either way!

Ok. Here we go:

Ingredients:

1.5c oat flour

1c almond flour

1/4c rice bran (tocos)

1/4c wheat germ

1/4c coconut flour

1tbsp psyllium husk powder (good for digestion, but don’t over do it!!!)

1 scoop vanilla protein powder

1/4c organic evaporated cane juice

1tsp baking powder

1tsp baking soda

2tsp turmeric

2tsp cinnamon

1/2 tsp ginger

3/4c cottage cheese

2 farm fresh eggs

1.5c milk of choice

1tbsp vanilla

2tbsp honey 

Directions. Heat pan over med heat. Whisk dry ingredients together and set aside in a bowl. Blend remaining wet ingredients thoroughly. Make a little well in the dry ingredients and pour half the wet ingredients in. Mix until well incorporated. Add more wet. Mix again. Add the last of the wet and mix until all ingredients have been incorporated. Then I use a 1/4c to scoop out the batter and pour into the griddle. Then it’s time to flippity flip those flap jacks!! I personally prefer these with yogurt, berries, butternut squash and/or a liiiiiitle but butter over syrup. But that’s just me! Shoot, my daughter just eats the batter plain, so c’est las vie. And to each his own. And whatever other colloquial phrases come to mind 🤣.

Chocolate Pancakes

And if the title weren’t enticing enough, they can be made with 1 blender and 1 pan. And they’re heathy, kid friendly, have no sugar and are protein packed!

And you can fit all the ingredients on this cute little cutting board 🤓. And all these cute little ingredients turn into THESE:


No syrup needed. Just strawberries.

Ingredients:

1/2 c milk of choice

1 ripe banana

1 tsp vanilla

1 organic egg, certified humane 

1/2c rolled oats

1/2c flour of choice (I’ve used White whole wheat and almond, and sometimes a tbsp or 2 of coconut flour. Don’t go crazy here though… messes with the fluffiness!)

1tsp psyllium husk (optional-for digestion)

1 scoop vanilla protein powder (I used Bobs Redmill)

1/4c cacao powder 

1 tsp baking powder

Blend the first 4 ingredients until well mixed. When you see that vortex in the middle, put the blender at the lowest speed where you can still see the vortex. Add the rest of the ingredients. Once all ingredients are in, blend at high for a few seconds until ingredients turn into a well incorporated batter.

Spray your fry pan, get it hot, turn heat down to medium fry yo’ flapjacks!

Feel free to add/experiment with different spices and/or veggies! I’ve been known to sneak copious amounts of squash and/or cauli in my pancakes… sometimes even different cayenne peppers, cinnamons etc. 

Get crazy. It’s ok. It’s your kitchen!

Toasted Turmeric Ginger Spiced Oats

Mmmm. So warm and cozy and filling and crunchy and oozy and fresh and anti-inflammatory all at the same time. I got the idea for these after I fell in love with Turmeric Lattes and thought, why not? It’s a really great, flavorful base that goes really well with lots of things so you can use it multiple ways.

And I usually just do this for one serving because I like eating steel cut oats hot and fresh. So here goes:

1/4c steel cut oats (SCO from now on cuz I’m lazy…)

3/4c water 

1/8 tsp turmeric

1/8 tsp Ginger

1/4 tsp cinnamon

Dash salt

1 tbsp sucanat or organic sugar

Heat up your pot. Add the SCO and let those boys toast for a bit (maybe a minute or two). 

Add your powders and salt and let it toast a bit more, maybe 30 sec).

 Add your water and bring to a boil. Reduce to a simmer and add your sugar. Swirl and stir the pot a bit. Cover and allow to simmer for 20 minutes, stirring every so often to prevent sticking to the pot. Scoop out your gold, oatey goodness and top to your hearts content! I love coconut, berries and a teensiest amount of dark chocolate 😋. Or a few walnuts and blueberries.

Peach Dutch Baby with Cherry Compote (vegan)


I subscribe to Bon Appetite magazine and I absolutely love it. Many of the recipes are on the more difficult end of the cooking scale and there ingredients I have to google in almost every issue, but there are some recipes that are doable, some recipes I think I could tweak and some recipes I aspire to complete one day, but all are delicious (or at least look delicious)!


I stole this idea from the July issue of Bon Appetite and decided to tweak it to see if a Vegan version would work. The real version is a lot fluffier and a bit sweeter, but the Vegan version was delicious as well.


I absolutely LOVE Dutch Baby pancakes and they seem so complex at restaurants (traditionally apple); coming out all bubbly, carmelly, gooey and crunchy I didn’t think they were this easy to make. The peach in this recipe was almost a no brainer, considering it is peach season in the South!


I was mad I didn’t think of it first… I would have to say that with these super sweet peaches, this Dutch Baby was even better than the traditional apple version (for me).
I will post both the Bon Appetite recipe and mine so you can try both out for yourself! I am not a huge fan of cherries, but the tartness of the cherry was so good with this pancake.
Bon Appetite:

Ingredients

Compote

  • 1/4 cup honey
  • 2 3″ strips lemon peel
  • 1 tablespoon fresh lemon juice
  • 2 cups cups fresh (or frozen, thawed) cherries (about 1 lb.), stemmed, pitted, halved

Pancake

Peach Dutch Baby Pancake with Cherry Compote

  • 4 tablespoons (1/2 stick) unsalted butter, divided
  • 4 large eggs
  • 3/4 cup all-purpose flour
  • 3/4 cup whole milk
  • 3 tablespoons sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 2 peaches, halved, pitted, cut into 1/4″-thick wedges
  • Powdered sugar (for dusting)

Preparation

Compote

  • Bring honey, lemon peel, lemon juice, and 1/2 cup water to a boil in a small heavy saucepan. Add cherries and simmer briskly, stirring occasionally, until sauce is syrupy, about 15 minutes. Transfer cherry compote to a medium bowl and chill. DO AHEAD: Compote can be made 1 day ahead. Cover and chill. Remove lemon peel just before serving.

Pancake

Bake pancake until puffed and golden brown all over, 17–20 minutes (it will deflate as soon as it’s re

  • Preheat oven to 425°. Melt 2 Tbsp. butter in a small saucepan; scrape into a blender. Add eggs, flour, milk, 1 Tbsp. sugar, vanilla extract, and salt. Blend batter until smooth; set aside in blender.

  • Heat a 12″ cast-iron skillet over medium heat. Add remaining 2 Tbsp. butter and remaining 2 Tbsp. sugar and cook, stirring constantly, until sugar starts to caramelize, about 2 minutes. Add peaches to skillet; increase heat to medium-high and cook, stirring frequently, until softened, about 2 minutes. Briefly reblend reserved pancake batter. Pour evenly over peaches and transfer to oven.

  • Bake until golden, about 17-20 minutes. Dust with powdered sugar.

    My Recipe:

    (compote stayed the same)

    Pancake:

    • 2 tbsp vegan butter or coconut oil
    • 1/2 cup applesauce
    • 2 tbsp chia seeds
    • 2 tbsp ground flax seeds
    • 3/4 cup fresh ground spelt flour (if possible, organic or Bobs Red Mill WW flour would work too)
    • 3/4 cup regular almond milk
    • 3 coconut sugar, divided
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon kosher salt
    • 2 peaches, halved, pitted, cut into 1/4″-thick wedges
    • Powdered sugar (for dusting)

    Mix the chia seeds and flax with 1/2 cup water and let sit for 15 minutes. 

    Preheat oven to 425.

    Blend (in a blender) milk, flour, apple sauce, chia/flax/water mixture, vanilla extract, 1 tbsp coconut sugar and salt until well combined.

    Heat a 12″ skillet to medium heat and melt 2 tbsp vegan butter or coconut oil. Add 2tbsp sugar and stir until caramel-like. Add sliced peaches and cook for 2 minutes over medium-high heat.

    Pour pancake batter over pea mixture (I spread the peaches out a bit so they were all over the bottom of the skillet). 

    Bake for 20-22 minutes until golden brown and dust with powdered sugar if desired. 

    The Vegan Dutch Baby isn’t as puffy as the BA recipe, but it was still really good. I didn’t tell my husband I “Veganized” it and he went back for seconds.


    Hahahaha.


Coconut-Mango- Key Lime Pancakes

These pancakes are mildly sweet and fruity with a tangy little kick to them! I was feeling the tropics and just sort of went with it for these pancakes. I absolutely love mangos and they are in season practically everywhere now, so I figured why not!

                 

As a kid I used to eat my pancakes with lemon and powdered sugar on top instead of syrup. I loved that sweet/sour combo on top of a fluffy pancake, so that’s what I was looking to create here, sans flour, sugar and empty carbs! I think they’re pretty good, but you be the judge :).
Recipe:
1/4 cup steel cut oats
1 tsp baking powder
1/2 mango (no skin)
1/2 small lime or key lime, juice ans zest
2 tbsp coconut milk (I used Trader Joes brand)
1 tsp honey (optional)
2 tbsp plain greek yogurt
2 egg whites
In a high powered blender (I use Vitamix) blast the steel cut oats into a flour. Start on a low power and gradually work your way up to high. Add baking powder. Cut mango as follows:

Add to blender. Zest lime over mixture in blender and squeeze in juice. Add the rest of the ingredients and blend well on low. If you blend on too high a setting, your pancake batter will be kind of frothy… not sure if it affect taste, it just looks kind of weird.
Heat your pan over medium heat and spray with coconut oil. Pour silver dollar pancakes on pan like so:

 Flip when they bubble like this!

 Garnish with raspberries, remaining mango and whatever fruit you like!

 Let me know what ya think! I’d love to hear from you :).

Peach Pancakes with Blueberry Lemon Yogurt Sauce

YUM! And they’re good for you too :). I am trying to use less (if any, really) white flour when I cook. And now that I’ve taken the plunge and bought a Vitamix with the dry grains container, making my own flour is too easy!

I love oatmeal and so does Quint, so I decided for these I would use flour made from steel cut oats! I don’t know what I like better, the actual flour, or watching the Vitamix blast the steel oats into oblivion. Mwahaha…


OK, so here is the recipe for the pancakes. Makes about 12 small, but very filling pancakes!
1/4 cup steel cut oats
2 tbsp vanilla whey (I used a sweet cream flavor once too, and I am going to try it with Vanilla Shakeology when I get it!)
1 tsp baking powder
1/2 tsp almond extract
1/4 cup vanilla greek yogurt
2 egg whites
About 1/2 peach
First, put the steel cut oats in the Vitamix. Start on 1 and then gradually increase to “high.” Leave it on high for about 10 seconds until the flour is billowing around in there. Add all your other ingredients and  and blend until it looks like, well, pancake batter!
Heat your skillet over medium heat. Grease your skillet (I use Trader Joe’s Coconut Oil Spray) and pour silver dollar shaped rounds onto the skillet. Wait until those little bubbles form on top and flip them over!
For the Sauce, I blended 1/2 container lemon greek yogurt and a handful of blueberries. Not too much, just enough so that it was all combined. You could add a spoonful of cottage cheese if you wanted to thicken it up or if you add too many blueberries.

I LOVE taking my pictures outside when the weather is nice in WA!

Chocolate peanut butter banana protein muffins

So excited to make my first ever protein muffins!! I discovers tons of varieties in Instagram, so I decided to give it a go! I didn’t have any whey, so I just used chocolate shakeology instead :). It was raining so it was a great day to bake with my little :).
Preheat oven to 350:

Started out with :
2 tbsp organic golden flaxmeal
3 tbsp blanched almond flour
1/4 cup oats
1tsp baking powder

In a other bowl I mashed 1 ripe banana and 1 tsp vanilla

Add 4 oz plain Greek yogurt, 3 tbsp local honey, and 4 egg whites

Mix thoroughly!

Meanwhile, down at the dry ingredient bowl, add 1 scoop chocolate shakeology and 2 tbsp PB2:

Stir, mix wet into dry.

Mix thoroughly. Or let your tot do it! Mine looooves to mix!

I just love his pudgy little hands!
Pour into greased muffin tins. I poured my mixture into a wet 2 cup measuring cup and just poured it in!

Bake at 350 for 12 minutes and voila! 24 mini chocolate peanut butter protein muffins! Yay!


Added frosting made of pb2, powdered sugar and splash of milk. Delish!