A Happy Recipe

March 31, 2015

Banana and Streusel Topped Oatmeal

Description

Banana and streusel topped steel cut oatmeal.

Ingredients

FOR THE OATMEAL:
3 cups Water
1 cup Milk
1 Tablespoon Unsalted Butter
1 cup Steel Cut Oats
¼ teaspoons Fine Sea Salt
2 Tablespoons Brown Sugar
FOR THE STREUSEL TOPPING:
2 Tablespoons All-purpose Flour
2 Tablespoons Rolled Oats
2 Tablespoons Chopped Pecans
2 Tablespoons Brown Sugar
1 Tablespoon Unsalted Butter, melted
⅛ teaspoons Cinnamon
FOR SERVING:
Maple Syrup (optional)
1 Banana, Peeled And Sliced

FOR THE OATMEAL:
3 cups Water
1 cup Milk
1 Tablespoon Unsalted Butter
1 cup Steel Cut Oats
¼ teaspoons Fine Sea Salt
2 Tablespoons Brown Sugar
FOR THE STREUSEL TOPPING:
2 Tablespoons All-purpose Flour
2 Tablespoons Rolled Oats
2 Tablespoons Chopped Pecans
2 Tablespoons Brown Sugar
1 Tablespoon Unsalted Butter, melted
⅛ teaspoons Cinnamon
FOR SERVING:
Maple Syrup (optional)
1 Banana, Peeled And Sliced

Preparation

Combine the water and milk in a medium saucepan and bring to a simmer.

Meanwhile, melt the butter in a large skillet over medium heat. Add the oats and toast, stirring occasionally, until golden and fragrant, about 2 minutes.

Stir the toasted oats into the simmering liquid. Reduce the heat to medium-low and simmer gently until the mixture is very thick, about 20 minutes. Stir in the salt and brown sugar. Continue to simmer, stirring occasionally, until most of the liquid has been absorbed and the oatmeal is creamy, about 10 minutes more. Remove from the heat and let oatmeal stand 10 minutes before serving.

Meanwhile, prepare the streusel topping. Stir all the streusel ingredients together with a fork until combined. Set aside.

To serve, divide the oats into four bowls. Top each bowl with some streusel topping, sliced bananas and maple syrup, if desired. Serve warm.

Notes:
1. Recipe adapted from Lauren’s Latest.
2. To reheat, pop each serving in the microwave in short intervals, adding in splashes of milk until you get your desired texture.

Greek Orzo Pasta Salad

Description

A light, refreshing Greek salad made with orzo pasta, cucumber, tomatoes, peppers and seasoned with lemon juice and fresh herbs.

Ingredients

4 cups Water
1 cup Orzo Pasta, Dried
1 Tablespoon Olive Oil
2 cups Cherry Tomatoes, Cut In Half
2 cups Cucumber, Peeled, Diced Small
1 whole Roasted Red Pepper From A Jar, Chopped Small
¼ cups Parsley, Minced
¼ cups Chives, Chopped Small
½ cups Banana Peppers, From Jar
20 whole Kalamata Olives (pitted)
½ whole Lemon, Juiced
Salt And Pepper, to taste

4 cups Water
1 cup Orzo Pasta, Dried
1 Tablespoon Olive Oil
2 cups Cherry Tomatoes, Cut In Half
2 cups Cucumber, Peeled, Diced Small
1 whole Roasted Red Pepper From A Jar, Chopped Small
¼ cups Parsley, Minced
¼ cups Chives, Chopped Small
½ cups Banana Peppers, From Jar
20 whole Kalamata Olives (pitted)
½ whole Lemon, Juiced
Salt And Pepper, to taste

Preparation

In a large pot, bring water to a boil. Add orzo pasta and cook for about 8–9 minutes until pasta is cooked. Let pasta cool, add to a bowl and stir in olive oil.

In the bowl with pasta, add tomatoes, cucumber, red pepper, parsley, chives, banana peppers and olives. Mix until combined. Add lemon juice and season to taste with salt and pepper.

March 30, 2015

Green Goddess Salad Dressing

Description

It’s so simple to make your own dressing, you’ll never need to buy it again!

Ingredients

½ cups Mayonnaise
½ cups Sour Cream
½ cups Milk
1 Tablespoon Lemon Juice
¼ cups Fresh Dill
¼ cups Fresh Parsley
¼ cups Fresh Basil
2 whole Scallions
1 clove Garlic
Salt To Taste

½ cups Mayonnaise
½ cups Sour Cream
½ cups Milk
1 Tablespoon Lemon Juice
¼ cups Fresh Dill
¼ cups Fresh Parsley
¼ cups Fresh Basil
2 whole Scallions
1 clove Garlic
Salt To Taste

Preparation

Pulse all ingredients in a blender or food processor until very smooth. Add salt to your preference. If mixture seems very thick, add extra milk a splash at a time to thin dressing.

Serve with your favorite salad!

March 29, 2015

Pea Salad

Description

A favorite from childhood! Pea salad with big chunks of cheese and bits of bacon. Tasty!

Ingredients

⅓ cups Sour Cream
1 Tablespoon Mayonnaise
Salt And Pepper
1 Tablespoon White Vinegar
4 cups Frozen Green Peas, Almost Totally Thawed
8 slices Bacon, Cooked Until Crisp And Chopped
½ whole Small Red Onion, Halved And Sliced Very Thin
6 ounces, weight Cheddar Or American Cheese, Cut Into Small Cubes
3 Tablespoons Minced Fresh Parsley

⅓ cups Sour Cream
1 Tablespoon Mayonnaise
Salt And Pepper
1 Tablespoon White Vinegar
4 cups Frozen Green Peas, Almost Totally Thawed
8 slices Bacon, Cooked Until Crisp And Chopped
½ whole Small Red Onion, Halved And Sliced Very Thin
6 ounces, weight Cheddar Or American Cheese, Cut Into Small Cubes
3 Tablespoons Minced Fresh Parsley

Preparation

Mix the sour cream, mayonnaise, salt, pepper, and vinegar together to make the dressing. Add more salt and pepper to taste.

Stir 2/3 of the dressing into the peas until the peas are coated. Gently stir in the bacon, onion, cheese, and parsley until all combined. Taste and adjust seasonings. Cover with plastic wrap and refrigerate 2 to 4 hours before serving. Sprinkle with more parsley before serving.

Faux Butterfinger Balls

Description

A simple recipe made using candy corn. Tastes exactly like a Butterfinger candy bar.

Ingredients

2 cups Candy Corn
15 ounces, weight Creamy Peanut Butter (not Natural)
12 ounces, weight Dark Cocoa Candy Melts
Nonpareils

2 cups Candy Corn
15 ounces, weight Creamy Peanut Butter (not Natural)
12 ounces, weight Dark Cocoa Candy Melts
Nonpareils

Preparation

Put candy corn in a medium-sized microwave safe glass bowl. Melt candy corn in a microwave for 1 minute. Mix and repeat for 15 second intervals until the candy is melted. With a silicone spatula, mix in peanut butter. Place in the refrigerator for two hours.

Scoop mixture out with a tablespoon, and roll into balls. Line a baking sheet with parchment or wax paper.

In a small microwave safe glass bowl, melt candy melts in a microwave for 1 minute. Mix and repeat for 15 second intervals until the candy is melted.

Toss balls into the chocolate one at a time, shaking any excess chocolate off as you remove them on top of the tines of a fork. Place balls onto parchment or wax paper, and sprinkle with nonpareils.

March 28, 2015

Slow Cooker Turkey Meat Sauce

Description

This hearty and healthy Slow Cooker Turkey Meat Sauce features carrot and basil for a hint of sweetness.

Ingredients

1 Tablespoon Olive Oil
1 pound 93% Lean Ground Turkey
Salt And Pepper, to taste
1 whole Yellow Onion, Peeled And Quartered
3 cloves Garlic, Peeled
2 whole Carrots, Peeled And Cut Into Four Or Five Pieces
3 Tablespoons Fresh Parsley Leaves
5 leaves Fresh Basil
56 ounces, weight Canned Crushed Tomatoes
28 ounces, weight Canned Tomato Puree
2 Tablespoons Shredded Pecorino Romano Cheese

1 Tablespoon Olive Oil
1 pound 93% Lean Ground Turkey
Salt And Pepper, to taste
1 whole Yellow Onion, Peeled And Quartered
3 cloves Garlic, Peeled
2 whole Carrots, Peeled And Cut Into Four Or Five Pieces
3 Tablespoons Fresh Parsley Leaves
5 leaves Fresh Basil
56 ounces, weight Canned Crushed Tomatoes
28 ounces, weight Canned Tomato Puree
2 Tablespoons Shredded Pecorino Romano Cheese

Preparation

Heat olive oil in a skillet over medium heat. Add turkey to skillet. Season with salt and pepper to taste. Cook turkey until brown all the way through, stirring occasionally and breaking it into small pieces.

While turkey is cooking, add onion, garlic, carrot, parsley and basil to the bowl of a food processor. Process on low or use the pulse setting until everything is finely chopped.

Pour the cans of crushed tomatoes and tomato puree into a large slow cooker. Add veggie/herb mix to sauce and stir. Stir in cheese. Season with salt to taste if desired. Add cooked ground turkey and stir.

Cook on high setting for 4 hours. If your slow cooker has a tendency for sticking, you can stir occasionally if you desire.

March 27, 2015

Coca-Cola Chocolate Mousse

Description

Easy Coca-Cola mousse.

Ingredients

2 packages (7g Size) Unflavored Gelatin
6 Tablespoons Cold Water
1 Large Egg
1 Egg Yolk
¼ cups Sugar
½ cups Semi-Sweet Chocolate Chips
1 cup Coke Zero
¾ cups Heavy Whipping Cream
Additional Whipped Cream, For Garnishing

2 packages (7g Size) Unflavored Gelatin
6 Tablespoons Cold Water
1 Large Egg
1 Egg Yolk
¼ cups Sugar
½ cups Semi-Sweet Chocolate Chips
1 cup Coke Zero
¾ cups Heavy Whipping Cream
Additional Whipped Cream, For Garnishing

Preparation

Sprinkle gelatin over a bowl with cold water and let it dissolve for a few minutes.

In a heat safe bowl, over a double boiler, whisk together egg, egg yolk and sugar and cook for about 8 minutes until thick and creamy, whisking constantly.

Warm up gelatin and water mixture over a double boiler, until it gets liquid again, and add egg mixture.

Melt chocolate over a double boiler and add to egg, sugar and gelatin mixture. Let cool to room temperature.

Carefully whisk in Coke Zero. Place in fridge for 10 minutes, until it begins to thicken, stirring about 2 to 3 times.

Beat heavy cream until stiff peaks form. Add whipped cream into chocolate mixture. (You might want to use a whisk, instead of spatula.)

Spoon mousse into plastic cups. Cover and refrigerate for at least 30 minutes. Decorate with whipped cream, serve and enjoy!

Sweet Onion Mac and Cheese

Description

Follow your own heart, dare to dream and take comfort in the simple every day. This mac and cheese is a good way to start.

Ingredients

1 teaspoon Sea Salt
1 pound Pasta (I Used Gnocchetti)
4 Tablespoons Salted Butter
1 Large Sweet Onion, Diced
2 Tablespoons Balsamic Vinegar
3 Tablespoons All-purpose Flour
2-½ cups Milk
½ teaspoons Freshly Ground Black Pepper
½ teaspoons Sea Salt
2 teaspoons Whole Grain Dijon Mustard
4 cups Shredded Gouda Cheese

1 teaspoon Sea Salt
1 pound Pasta (I Used Gnocchetti)
4 Tablespoons Salted Butter
1 Large Sweet Onion, Diced
2 Tablespoons Balsamic Vinegar
3 Tablespoons All-purpose Flour
2-½ cups Milk
½ teaspoons Freshly Ground Black Pepper
½ teaspoons Sea Salt
2 teaspoons Whole Grain Dijon Mustard
4 cups Shredded Gouda Cheese

Preparation

Bring a pot of water with the sea salt to a boil over high heat. Add the pasta and cook according to your package instructions then drain well.

While the pasta is cooking, add the butter to a large sauté pan, over medium-high heat. Add the onions, when the butter is melted. Cook for 5 minutes, and then lower the heat to medium. Cook for 5 minutes, and then lower the heat to low. Add the balsamic vinegar, stir, sprinkle with the flour, stir again, and increase the temperature to medium-high. Cook for 3 minutes, stirring often.

Whisk in the milk, pepper, salt, and mustard. Cook for 10 minutes, stirring often. Whisk in the cheese and cook for an additional 2 minutes.

Combine the sauce with the drained pasta and serve immediately.

March 26, 2015

Hot Chocolate

Description

Hot chocolate, made from scratch.

Ingredients

5 cups Milk
½ cups Hershey's Cocoa
5 teaspoons Sugar
1 dash Cinnamon

5 cups Milk
½ cups Hershey's Cocoa
5 teaspoons Sugar
1 dash Cinnamon

Preparation

Heat all ingredients together, stir, and remove before it comes to a boil.

Enjoy!

Spring Chicken Salad Sandwiches with Lentils and Spicy Honey Mayo

Description

Spring Chicken Salad Sandwiches with Lentils and Spicy Honey Mayo. A quick lunch or dinner option!

Ingredients

⅔ cups Mayonnaise
2 Tablespoons Store-bought Chili Garlic Sauce
1 Tablespoon Honey
½ teaspoons Kosher Salt
¼ teaspoons Black Pepper
¼ teaspoons Cayenne Pepper
1 pound Fully-cooked Boneless And Skinless Chicken Breast, Diced Small Or Shredded
1 stalk Celery, Diced Small
1 cup Fresh Peas
1 cup Green Lentils, Cooked Per Manufacturer's Instructions
¾ cups Roasted And Chopped Cashews
2 Tablespoons Green Onions, Sliced
2 cups Baby Arugula
4 ounces, weight Goats Cheese
Sandwich Rolls, Lettuce Wraps Or Wraps

⅔ cups Mayonnaise
2 Tablespoons Store-bought Chili Garlic Sauce
1 Tablespoon Honey
½ teaspoons Kosher Salt
¼ teaspoons Black Pepper
¼ teaspoons Cayenne Pepper
1 pound Fully-cooked Boneless And Skinless Chicken Breast, Diced Small Or Shredded
1 stalk Celery, Diced Small
1 cup Fresh Peas
1 cup Green Lentils, Cooked Per Manufacturer's Instructions
¾ cups Roasted And Chopped Cashews
2 Tablespoons Green Onions, Sliced
2 cups Baby Arugula
4 ounces, weight Goats Cheese
Sandwich Rolls, Lettuce Wraps Or Wraps

Preparation

In a large bowl, whisk together the mayo, chili garlic sauce, honey, salt, black pepper and cayenne pepper. Taste and add more chili garlic sauce, honey or more mayo where desired.

Into the bowl with the dressing, add the chicken, celery, peas, cooked lentils, cashews and green onions. Fold the ingredients together until combined. Adjust seasoning to taste.

Assemble your chicken salad sandwiches on top of beds of lettuce, sandwich rolls, wraps or lettuce wraps. Top with fresh baby arugula and goat’s cheese.

The chicken salad will keep for 2-3 days in an airtight container in the refrigerator.

March 25, 2015

Strawberry Basil Gin Cocktail

Description

A perfectly refreshing spring cocktail filled with juicy strawberries, earthy basil, fresh lemon juice, and crisp gin!

Ingredients

4 ounces, weight Strawberries, Sliced (about 5 Strawberries)
2 Tablespoons Sugar
½ ounces, fluid Freshly Squeezed Lemon Juice
2 whole Basil Leaves
1-½ ounce, fluid Gin
2 ounces, fluid Chilled Club Soda, More Or Less As Needed

4 ounces, weight Strawberries, Sliced (about 5 Strawberries)
2 Tablespoons Sugar
½ ounces, fluid Freshly Squeezed Lemon Juice
2 whole Basil Leaves
1-½ ounce, fluid Gin
2 ounces, fluid Chilled Club Soda, More Or Less As Needed

Preparation

Slice strawberries and place in a small bowl with sugar. Let sit in fridge for 10 minutes (this really gets the juices going).

Combine strawberry/sugar mixture with lemon juice and place in a blender. Blend until smooth. Strain mixture into a measuring cup.

In a short glass, gently muddle basil leaves. Fill with ice. Pour in strawberry mixture and gin. Give it a good stir and top with club soda. Garnish with more basil and sliced strawberries!

Note: Make sure you make these in short glasses!

March 24, 2015

Fish Tacos

Description

Mahi Mahi fillets coated with fresh bread crumbs, fried to golden perfection, topped with fresh cabbage and Tapatio sauce. This is Southern California comfort food.

Ingredients

FOR THE TAPATIO SAUCE:
½ cups Sour Cream
1 Tablespoon Tapatio Hot Sauce
FOR THE FISH:
1 pound Mahi Mahi, Fillets
½ cups Flour
1 teaspoon Salt
2 Eggs, Beaten
2 cups Fresh Bread Crumbs
Oil, For Frying
6 Corn Tortillas
1 cup Cabbage Chopped

FOR THE TAPATIO SAUCE:
½ cups Sour Cream
1 Tablespoon Tapatio Hot Sauce
FOR THE FISH:
1 pound Mahi Mahi, Fillets
½ cups Flour
1 teaspoon Salt
2 Eggs, Beaten
2 cups Fresh Bread Crumbs
Oil, For Frying
6 Corn Tortillas
1 cup Cabbage Chopped

Preparation

For the Tapatio sauce:
Mix sour cream with Tapatio hot sauce. You can add more or less of the hot sauce according to your taste.

For the fish tacos:
Cut fish fillets into 1” strips. Mix flour and salt and coat fish with flour mixture. Dip fish into beaten eggs and then coat with bread crumbs.

Heat ½” oil in a pan over medium heat until hot. Fry fish until golden brown on all sides. Place fried fish on paper towels and season with salt.

Fry corn tortillas until light brown and drain on paper towels. Place fish in tortillas and top with cabbage and Tapatio sauce.

Probiotic Raw Raspberries

Description

Slightly sweet, tart, and bubbly. Side effects are a flatter tummy and glowing skin.

Ingredients

¼ cups Warm Water
1 Tablespoon Honey
½ teaspoons Veggie Culture Starter
2 cups Raspberries

¼ cups Warm Water
1 Tablespoon Honey
½ teaspoons Veggie Culture Starter
2 cups Raspberries

Preparation

Combine warm water and honey in a cup. Stir until honey is dissolved. Let it cool to room temperature.

Add culture starter to honey water and stir until dissolved.

Add raspberries and honey water mixture to a bowl. Gently mash raspberries to release some of the juice and to incorporate honey water evenly.

Add raspberries to a glass jar and seal loosely with a lid or cover with cotton and secure with a rubber band. Set out on the counter in a cool, dry place out of direct sunlight for 1–3 days.

The berries are ready when air bubbles have formed and they are fizzy. They will taste slightly tart when ready. Store in fridge until ready to use.

March 23, 2015

Almond Cacao Nut Balls

Description

Almonds, cacao powder and dates come together in these delicious and easy Almond Cacao Nut Balls. They are bursting with flavour. You certainly can’t tell they are healthy.

Ingredients

½ cups Dates
½ cups Almonds
2 Tablespoons Unsweetened Cacao Powder
1 Tablespoon Coconut Oil
Shredded Coconut Or Cacao Powder, For Rolling (optional)

½ cups Dates
½ cups Almonds
2 Tablespoons Unsweetened Cacao Powder
1 Tablespoon Coconut Oil
Shredded Coconut Or Cacao Powder, For Rolling (optional)

Preparation

If your dates seem slightly dry, soak them in water for 5–10 minutes. If dates are fresh and sticky, skip this step.

Add almonds to a food processor and blend for about 20–30 seconds or until almonds are slightly broken down. Stop before almonds turn into flour. Aim for small pieces of almonds.

Add rest of ingredients to food processor and blend for another 30 seconds to a minute until everything starts coming together. Once “batter” is sticky and you are able to press it together, form 12 small balls. You can either leave them plain or roll them in shredded coconut or cacao powder.

Store in an airtight container in fridge or freezer. They should remain fresh for 2–3 weeks.

March 22, 2015

Irish Whiskey Scallion Mac and Cheese

Description

Mac and cheese for grown-ups.

Ingredients

8 ounces, weight Your Favorite Small-Shaped Pasta
3 Tablespoons Irish Butter
6 Scallions, Chopped
¼ cups All-purpose Flour
1 cup Irish Whiskey
1 cup Milk
½ cups Heavy Whipping Cream
2 Tablespoons Dijon Mustard
2 Tablespoons Light Brown Sugar
1 teaspoon Hot Sauce
2 teaspoons Kosher Salt
½ teaspoons Freshly Ground Black Pepper
4 cups Blarney Castle Cheese Or Gouda, Shredded

8 ounces, weight Your Favorite Small-Shaped Pasta
3 Tablespoons Irish Butter
6 Scallions, Chopped
¼ cups All-purpose Flour
1 cup Irish Whiskey
1 cup Milk
½ cups Heavy Whipping Cream
2 Tablespoons Dijon Mustard
2 Tablespoons Light Brown Sugar
1 teaspoon Hot Sauce
2 teaspoons Kosher Salt
½ teaspoons Freshly Ground Black Pepper
4 cups Blarney Castle Cheese Or Gouda, Shredded

Preparation

Preheat oven to 375 F. Boil the pasta according to package directions. When the pasta is done, drain well, and then return the cooked noodles back into the pan you boiled them in.

While the pasta is cooking, melt the butter in a large sauté pan over medium heat. Add the chopped scallions, sauté for 1 minute. Whisk in the flour and sauté for 3 minutes, whisking constantly. Whisk the whiskey, milk, and cream into the flour. Add Dijon, brown sugar, hot sauce, salt and pepper and whisk constantly for 8 minutes. Add shredded cheese and whisk for 3 minutes.

Pour the cheese mixture over the noodles, and then stir until well combined. Evenly spread the mac and cheese into a large glass baking dish and bake for 20 to 30 minutes, until bubbly and golden brown. Remove from oven. Allow to rest for 10 minutes before serving.

Slow Cooker French Dip Sandwiches

Description

Tender pot roast cooked low and slow and served on crusty bread with provolone cheese. A super easy make-ahead meal!

Ingredients

1 Tablespoon Extra Virgin Olive Oil
2-½ pounds Chuck Roast
½ whole Onion, Quartered
2 cups Low Sodium Beef Broth
1 whole Bay Leaf
12 slices Provolone Cheese
6 whole Sandwich Rolls
Salt And Pepper, to taste

1 Tablespoon Extra Virgin Olive Oil
2-½ pounds Chuck Roast
½ whole Onion, Quartered
2 cups Low Sodium Beef Broth
1 whole Bay Leaf
12 slices Provolone Cheese
6 whole Sandwich Rolls
Salt And Pepper, to taste

Preparation

Add olive oil into a large pot over high heat. Season chuck roast with salt and pepper. Add roast to the pan and sear over high heat until the roast is browned on all sides.

Add the roast to the slow cooker along with the onion, beef broth and bay leaf. Cover and cook on the low setting for 6-8 hours. (I have found cooking it on high for 4 hours is not enough time for the meat to become tender.)

Remove roast from the slow cooker and slice or use forks and shred. Strain the onions from the broth (make sure to reserve liquid). Set onions aside to serve on top of sandwiches if desired. Skim fat from broth (if any). Set aside.

Heat the broiler in your oven. To assemble the sandwiches layer sliced or shredded beef on the bottom half of each roll and top each with two slices of provolone cheese. Set them on a baking tray. Place sandwiches under the broiler until the cheese is melted. Serve warm with a side of broth.

March 21, 2015

Buckwheat Berry Pancakes

Description

Buckwheat is super healthy and despite its name, it contains no gluten or wheat. It has a strong flavor, but my whole family loves this recipe. It’s a great way to add variety to your gluten-free diet and amp up your nutrient content. (Vegan, gluten-, dairy-, soy- and egg-free.)

Ingredients

FOR THE PANCAKES:
1 cup Buckwheat Flour
½ cups Gluten Free Flour Mix (I Used Trader Joe's)
½ cups Tapioca Starch Or Arrowroot Starch
½ teaspoons Stevia Powder
½ teaspoons Baking Soda
2 teaspoons Cream Of Tartar
1 teaspoon Xanthan Gum
½ teaspoons Salt
½ cups Mixed Berries (fresh Or Frozen), Slightly Chopped
1-¾ cup Plus 2 Tablespoons Almond, Rice, Cashew, Coconut Or Flax Seed Milk, Divided Use
2 whole Flaxseed Meal Eggs (Or Use Same Number Of Real Eggs If Tolerated)
2 Tablespoons Unsweetened Raspberry Or Strawberry Fruit Spread
Grape Seed Or Sunflower Oil, For Greasing Skillet
FOR THE SAUCE:
4 Tablespoons Fresh Or Frozen Mixed Berries
4 Tablespoons Cashews, Soaked In Water For 30 Minutes Then Drained
⅛ teaspoons Stevia Powder
4 Tablespoons Coconut Cream
½ cups Preferred Milk

FOR THE PANCAKES:
1 cup Buckwheat Flour
½ cups Gluten Free Flour Mix (I Used Trader Joe's)
½ cups Tapioca Starch Or Arrowroot Starch
½ teaspoons Stevia Powder
½ teaspoons Baking Soda
2 teaspoons Cream Of Tartar
1 teaspoon Xanthan Gum
½ teaspoons Salt
½ cups Mixed Berries (fresh Or Frozen), Slightly Chopped
1-¾ cup Plus 2 Tablespoons Almond, Rice, Cashew, Coconut Or Flax Seed Milk, Divided Use
2 whole Flaxseed Meal Eggs (Or Use Same Number Of Real Eggs If Tolerated)
2 Tablespoons Unsweetened Raspberry Or Strawberry Fruit Spread
Grape Seed Or Sunflower Oil, For Greasing Skillet
FOR THE SAUCE:
4 Tablespoons Fresh Or Frozen Mixed Berries
4 Tablespoons Cashews, Soaked In Water For 30 Minutes Then Drained
⅛ teaspoons Stevia Powder
4 Tablespoons Coconut Cream
½ cups Preferred Milk

Preparation

In a large mixing bowl combine the dry ingredients (flour through salt) and set aside.

In a small electric chopper lightly chop the mixed berries and 2 tablespoons dairy-free milk.In a small mixing bowl combine the chopped berries and milk with the remaining milk, eggs and berry fruit spread. Add mixture to dry ingredients and mix thoroughly.

Heat a lightly greased skillet with grape seed or sunflower oil on medium heat. Using a 1/4 cup measure pour pancake batter onto skillet and cook for 3 minutes on each side or until golden and cooked through.

For the sauce: Place the mixed berries, drained cashews (I like to soak mine in water for 30 minutes, but this step is not necessary) , stevia, coconut cream and dairy-free milk into the electric chopper and puree until smooth.

Serve the pancakes with the sauce and pure maple syrup. Or omit the syrup for an amazing sugar free breakfast!

Notes:
1. For the two flax seed meal eggs combine 2 tablespoons flax seed meal and 6 tablespoons water.
2. We like to pour on the berry cream sauce (also dairy-free) and then drizzle with a little maple syrup. The syrup is optional if you’re avoiding added sugar.

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March 31, 2015

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March 30, 2015

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March 29, 2015

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March 28, 2015

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March 27, 2015

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March 26, 2015

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March 25, 2015

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March 24, 2015

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March 23, 2015

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March 22, 2015

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March 21, 2015

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