|
2/3/2017 1 Comment Pumpkin Walnut PancakesPancakes are always a big hit with guests and children.
Prep
½ cup walnuts Chop walnuts. Heat a pancake griddle to medium, or 350°. Pancakes ½ cup almond flour 2 tablespoons coconut flour 1 tablespoon chia seeds ⅛ teaspoon salt 2 teaspoon cinnamon ½ teaspoon ginger, ground ½ teaspoon nutmeg, ground ¼ teaspoon baking soda ½ cup pumpkin puree 3 eggs 2 tablespoons maple syrup ½ teaspoon vanilla extract coconut oil for cooking pancakes Combine dry ingredients in a bowl. Whisk together wet ingredients in a small bowl. Add wet to dry ingredients, stirring just long enough to mix. Some lumps will remain in the batter. Add enough coconut oil to the pan to grease the center. Pour batter in approximately ¼ cupsful onto pan and spread out into pancake shape (the batter will be a bit thick and need some help to form a circle) Cook for about 3-4 minutes on the first side, carefully flip and cook for another 1-2 minutes on the second side. Repeat with remaining batter, adding more coconut oil to the pan as needed Serve Serve along with slices of your favorite fruit and pure maple syrup or applesauce. Preparation: 45 minutes Serves: 4
1 Comment
1/20/2017 1 Comment Festival Chicken Stir-FryThe secret to a good stir-fry is preparation!
Prep
Sprouted rice or quinoa 1 shallot 2 cups shiitake mushrooms 2 cups broccoli florets 3 large carrots 6 cloves garlic 1½ inch piece ginger 2 cups chicken, cooked 1 lime Cook quinoa or rice according to package directions, to make 2 cups cooked grains. Finely chop shallots. Roughly chop mushrooms, and broccoli. Thinly slice carrots. Mince or finely chop garlic, grate ginger. Shred or roughly chop chicken meat. Slice lime into wedges. Stir-fry 2 tablespoons coconut oil ½ cup coconut aminos ½ teaspoon Himalayan salt 1 tablespoon turmeric ½ cup sugar snap peas Heat coconut oil in a wok or large skillet. Add shallots and cook 1 minute, stirring frequently. Add mushrooms; cook 2 minutes, stirring frequently. Add garlic and ginger, then carrots and broccoli; cook 3 minutes, stirring frequently. Stir in coconut aminos, salt and turmeric. Add peas and chicken; cook long enough to warm chicken. Serve Serve over rice or quinoa with lime wedges. Preparation: 45 minutes Serves: 4 |
Archives
November 2018
CategoriesAll Almond Butter Almond Flour Almonds Anti-Cancer Anti Inflammatory Anti-inflammatory Antioxidants Apple Cider Vinegar Asparagus Avocado Baby Greens Baking Soda Balsamic Vinegar Bananas Basil Beef Beet Black Beans Blueberries Bok Choy Breakfast Broccoli Brown Rice Brunch Brussels Sprouts Burdock Root Burgers Butter Butternut Squash Carrot Carrots Cauliflower Cayenne Celery Champagne Vinegar Chard Cheese Chia Chia Seeds Chicken Chile Powder Chili Powder Chocolate Cilantro Cinnamon Cliantro Coconut Coconut Aminos Coconut Flour Coconut Milk Coconut Oil Company Coriander Cranberries Cucumber Cumin Curry Curry Powder Dates Dijon Dill Dinner Easy Edamame Egg Eggs Feta Fish Fish Sauce Flax Seed Frittata Garlic Ginger Goat Cheese Golden Beet Green Beans Green Onio Green Onions Grill Hash Hemp Seeds Honey Jicama Kalamata Olives Kale Kefir Kids Kuri Lemon Lemon Grass Lettuce Lime Lunch Maple Syrup Mild Curry Paste Mint Mixed Greens Mushroom Mushrooms Mustard Nutmeg Oats Olive Oil Olives Omega 3 Onion On-the-go Oregano Pancakes Parmesan Cheese Parsley Patties Pomegranate Portabella Mushrooms Potato Pumkin Seeds Pumpkin Seed Quinoa Radish Radishes Raspberries Recipe Red Beet Red Chile Powder Red Curry Paste Red Onion Red Potato Red Wine Vinegar Rice Rice Noodles Rice Vinegar Romaine Rosemary Sage Salad Salad Greens Salmon Shallot Shiitake Sirloin Snack Snow Peas Soup Spaghetti Squash Spinach Sprouted Rice Squash Stir-fry Sugar Snap Peas Sunflower Seeds Sweet Onion Sweet Potato Sweet Potatoes Swiss Chard Tamari Thyme Tilapia Turmeric Vanilla Vegetable Broth Vinegar Vitamins Walnut Oil Watercess Watercress White Vinegar Winter Squash Yellow Onion Yellow-onion Yogurt |
RSS Feed