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 🀣.

Roasted Sweet Tater Salad

So I have never liked Potato Salad. Like ever. Don’t know what it is. I’ve tried loads: German, American, with mustard, without mustard. I was no expert because, well, I didn’t like it! But I’ve done my best, tried lots of kinds and gave it a fair chance.

But there I found myself one day, with the assignment of “potato salad” staring me in the face to bring to a potluck lunch. But this time, I thought dangit- I’m going to make a potato salad that I like!

So I started off by roasting some sweet taters because I know I love those. Then just kept adding things and flavors that I liked- avocado for healthy fats and richness, peppers for lightness crunch and mild sweetness, herbs de Provence, goat cheese for more richness and tang… and BAM! Came up with a nutrient dense potato salad that I LOVED. 


Came home with an empty dish too, which always makes me smile.

Anyhoo- here’s the recipe!

Ingredients:

4 sweet taters, 2white 2 regular, cubed

2tbsp avocado oil (I used Primal Kitchens)

1tbsp Herbs de Provence + dash S&P

1/4c avocado oil (also Primal Kitchens)

1 avocado, cubed and splashed with lime juice S&P

1/3 c diced colored peppers

1/8 c goat cheese

Directions:

Preheat oven to 425. Shake sweet taters in avo oil, S, P and herbs. Place on 2 baking sheets and roast for 35 min. Remove from oven and allow them to cool to warm or room temp. Transfer gently to a bowl and add avo mayo, for healthy non canolaoily fats! Gently mix, trying not to break up the sweet taters. Add sweet peppers and toss gently again. You can add your avocado here, but that tends to get busted up a lot easier, so if you’re not going for presentation- go for it! If you want it to look pretty, add it on top with the goat cheese πŸ˜ƒπŸ˜ƒ

Tocos-Zucchini Bread Muffins

Tocos; or rice bran solubles. My latest discovery. Great for your skin 


1/2c tocos or rice bran solubles (I used Bobs Redmill)

1+1/2c whole wheat flour or 1+1/2c following flour mixture (whole wheat flour, oat fiber, almond flour, coconut flour, psyllium husk, arrowroot)

1/4c organic cane sugar 

1tsp baking powder

1tsp baking soda

1tsp cinnamon

1 whole zucchini, chopped 

1 whole roasted carrot

1c milk

2 eggs

1/2c applesauce

1/4c honey 

2tbsp grass fed butter


Preheat oven to 400*. Line muffin tin with muffin liners. Mix dry (first 6) ingredients together until well incorporated. Blend wet (remaining 7) ingredients. Pour wet into dry and fold until well incorporated (draw a line down the center and fold over until all batter is mixed). Pour into a 12 muffin pan. Bake for 25-30min

Four or 400 ingredient Chocolate

Four or 400 ingredient chocolate- you decide! This base recipe is just coconut oil, cacao powder, honey and a little vanilla. Heat it all up in a pot, pour it and cool it. Voila. Little chocolate melties that are SO yummy. So yummy and so versatile. You can dip stuff in it, fill it, top it… I myself have done almond butter cups, coconut cups, topped it with various nuts, made almond butter sammies (shown here), dipped bananas in there… I don’t think I can name all the ways!! Not sure if I should be proud or embarrassed πŸ€”

Ingredients:

2/3 c coconut oil

2/3 c cacao powder

3tbsp honey

1tsp vanilla

Heat coconut oil until melted. Add remaining ingredients and stir until they are all incorporated. Pour into your cooking vessel and put them into the fridge/freezer until hard. Top with whatever you like!

Caramelized Onion Roasted Brussel Sprout Goat Cheese Pizza

So dense. So hearty. So healthy. So simple. Sometimes mine even magically turn into tacos!

Start by sautΓ©ing some onions in a little avocado oil spray. Add bits of water s needed to caramelize:

Re-heat some perfectly roasted brussel sprouts from dinner the night before.

While all that’s going on, reheat a low carb tortilla of choice in a fry pan with some avocado oil spray. Once it’s crispy, pile on the goods. And sprinkle with lots. 

And lots

Of goat cheese!

Ingredients:

1/3-1/2 onion (whatever you have lying around)

About 3/4c roasted brussel sprouts

1 low carb tortilla

Goat cheese to taste.

Caramelize your onions. Heat up your Brussels (or enjoy cold!). Crisp up your tortilla. Pile the goods on. Sprinkle with goat cheese. 

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 πŸ€“. 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!

Garlic Tahini Kale Salad with Tandoori Chickpeas

Ummm, ok where had Minimalist Baker been my whole life?! She is amazing and where I got this recipe from. I’m documenting here because I didn’t have some of her spices, tweaked the dressing a bit, swapped out some stuff and wanted to save my <now> kale massaging method, but the recipe is hers! I wish I could take the credit, buuuut I can’t.

Ok, so I started with about 1 large bunch of kale. Washed, dried, chopped it was about 6c. Then I added a little avocado oil and lemon juice and massaged it:

So green. So vibrant. So tender. I could almost eat it like that!

Then I made the dressing. Roasted garlic, a little tahini, some maple syrup, lemon juice and spices and voila! Dressing bursting with flavor, nutrients and freshness

I mean… 

I had wayyyyy to much fun with this drizzzzz….

Ahem. While this was going on, I also was making my roasted tandoori chickpeas. Sounds like a lot going on, but those were done passively. Just tossed them in turmeric, paprika, cumin, <cinnamon+nutmeg> because I had no cardamom, caraway, avocado oil and roasted them at 425 for 20 min. Forgot to snap a pic ARGH, but here it is all put together 🀀

And yes. It was better than it looks

Here’s the recipe:

10 ounces (~6 cups) kale, loosely chopped or torn

CHICKPEAS

1 15-ounce can chickpeas, rinsed, drained and thoroughly dried

1 Tbsp avocado oil

2.5 – 3 Tbsp tandoori masala spice blend. I used: : 3 Tbsp cumin, 2 Tbsp garlic powder, 2 Tbsp paprika, 3 tsp ginger, 2 tsp coriander, 1 tsp cinnamon+1tsp nutmeg to replace the cardamom. 

DRESSING

1 head garlic

1/4 cup tahini

2 Tbsp avocado oil + more for roasting garlic

2 lemons, juiced (~1/3 cup)

1-2 Tbsp maple syrup (or honey if not vegan)

Pinch each salt + pepper

Hot water to thin

Directions:  Preheat oven to 375 degrees. And roast your garlic bulb.
Add drained chickpeas to a mixing bowl and toss with oil and seasonings.
Add seasoned chick peas. Bake for 20-23 minutes, or until the chickpeas are slightly crispy and golden brown and the garlic is fragrant and slightly browned.
Squeeze garlic out of skins and add to a mixing bowl. Add the other dressing ingredients and smash/whisk until well mixed.

Add kale to a large mixing bowl. Spray with avocado oil and 1 tbsp lemon juice and massage gently with your fingers.
Top with chickpeas and serve. Best when fresh, though leftovers keep in the fridge for up to a few days.

Pancakes that can’t be BEET

I mean, am I funny or WHAT?! And if you say “or what” then BEET it…🀣🀣🀣 ok ok ok I’m done, I promise.

Ah pancakes. Let me count the ways that I love you… not really, that would be annoying. But I will tell you that one of the reasons is all the good, nutrient dense stuff you can hide in there, like beets! Pancakes are an awesome vessel for that. Once you have a base recipe down with the flours, milks, eggs ratio that works for you- it’s so easy to tweak from there! Take this recipe for example. Here is my base pancake recipe I use because it works for us:

3/4 c oat or whole wheat flour 

1/4 c almond flour

2 tbsp coconut flour

1tsp psyllium husk powder

1/4 tsp baking powder

Dash salt

Dash cinnamon

1tbsp organic evap cane juice

Looks a lot like this:


Then I just mix my wet ingredients in a blender:

2 eggs

1/2c milk (I usually use Califia Farms almond)

1tsp vanilla

1/8 c liquid coconut oil 

And in this case, I added 3 steamed then cooled BEETS. Looked something like this:


Mixed them together:



And voila! They’re ready to go on the griddle!

*note: you can totally add more wet/dry ingredients to make it the consistency you want, or if you’re at a different altitude etc. it won’t mess the final product up- I promise!


I had a hair to do heart shaped pancakes (I wonder why… πŸ€”) and just used a spoon. Just spoon a fat diagonal line, grab a bit more batter and create that second little heart bump. Free form and pretty darn rustic, but hey! I liked them πŸ˜ƒπŸ˜ƒ.

Especially once I topped them with alllll ze goods. Again- great canvas for more goodness! I’m really digging the beet/raspberry/coconut combo so I went with that. And added chocolate because well… DUH, chocolate!

A Tale of 2 Smoothies…

”Twas the best of smoothies, ”twas the worst of… no wait! I’m getting carried away here. I’m no Charles Dickens, but I can make a pretty BA smoothie, if I do say so myself. And both are vegetable based. Say whaaa? Yep. Vegetable based and you wouldn’t even know it. 

The Green Goliath goes something like this:

1.5c spinach/baby kale blend

1/2c roasted, frozen butternut squash 

1/2c steamed then frozen Cauli

1 small frozen apricot

3 dragonfruit cubes/pieces

1 coconut Greek yogurt container (I use Siggis)

1 scoop vanilla protein powder of choice 

1/2c almond milk +1/2c water 

Put the greens on the bottom, pile everything on top and blennnnnd baby blend! It seems like the blender won’t be able to handle it at first, but if you plunge with that Vitamix plunger tool, it’ll work and it’ll be sooooo think and creamy, just begging for all kinds of toppings to be piled on. 


Bears.Beets.BattlestarGalactica. Which of those 3 things makes this The Pink Delight? Also, name that show. 

Also Fact: Bears Eat Beets

And if you don’t know the show now, BEET it 🀣🀣🀣. Kidding! What has gotten into me?!

Obviously the first ingredient gives away my secret to this smoothies pink color. So cool! Veggies ROCK πŸ€“

2 small beets, steamed then cooled

3/4c cauliflower, steamed then frozen

1/2 small apricot, frozen

3 dragonfruit cubes

1/3 pear, frozen

1 container coconut flavored greek yogurt (I used Siggis), frozen

1/2c almond milk+1/2c water

Start with the cauliflower, then beets. Then pile everything into the Vitamix and blend/plunge away! 

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 πŸ˜‹. Or a few walnuts and blueberries.