Pancakes with added plant power (DF)

One of my family's favorite weekend breakfast foods is pancakes. Well, I do like french toast too, and I have a recipe using the Complete here that you may be interested. But, my every day breakfast is one of two things: 1) a Complete smoothie with added sources of plant protein or 2) pastured local eggs over medium with veggies on the side. 

I hope you enjoy this pancake recipe. Without buttermilk, they're not fluffy but they're still very good and even better with real maple syrup (mmm grade B is my favorite but hard to come by locally so I buy online).

Ingredients:
1 1/3 cup of flour 
2 tbsp sugar (we like coconut sugar)
1/2 tsp baking soda
1 tsp baking powder
pinch of sea salt
1 cup of almond milk + *2 tsp
1 egg
1/4 tsp vanilla extract
1/3 cup of vanilla Complete plant powder (or your choice)
1/2 to 1 cup of blueberries (or your berry preference); partially thaw if frozen
1-2 tbsp oil 

Joy [Almond Shortbread] Cookies

This post has been moved to my new blog on my health coaching website. You can find the recipe on Conveying Awareness.

Choose, eat, and live well! =)

Apple Brownie Squares

This recipe has been moved to my new blog on my health coaching website. You can find it on Conveying Awareness. 

Choose, eat, and live well! =)

One Pan Roasted Veggies

There are dozens of ways to eat more vegetables like blending, juicing, sautéing, Juice Plusing, eating them raw and more!

Vegetables are nutrient dense giving you hundreds of thousands of phytonutrients that your body recognizes as food and it uses the nutrients the right away (bioavailable).

I challenge you to eat 5 different vegetables daily. Can you do it?

Eating more vegetables daily may help you to eat less of the red light foods (empty, junk calories with little to no nutritional value). More information on traffic light eating can be found here. 

The following recipe is really simple because you can use any 5 or more vegetables of your liking and look here – you've just hit your daily goal! Choose various colors. I roasted: onions, carrots, asparagus, white eggplant, tomatoes, zucchini, and potatoes. 

Preparation:

1. Preheat oven to 400 degrees.

2. Cut the five to seven colorful varieties of vegetables roughly the same size for even roasting.

3. Toss the vegetables with extra virgin olive oil (organic if possible), sea salt, and rosemary (or your herb of choice; oregano or thyme works brilliantly here too) and roast for 40 minutes.

4. At the 20 minute mark, toss them for even roasting. Don't overcook them; you want them to be al dente (little firm on the outer edge and softer in the middle). The vegetables should not be mushy.

5. Serve with a clean protein of your choice, rice or quinoa, or eat them without any sides – they can stand alone surely!

Health Coaching services to support you on your wellness journey. 

Choose, eat, and live well! =)

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