I had my first ever frozè recently, and I totally get the hype. It was refreshing, delicious and gave me the perfect little buzz.Read More
I love pancakes. Something about soft fluffy indulgent little cakes on a Saturday morning smothered in maple syrup and topped with fresh berries just makes me smile. Since my little guy is 15 months old going on 16 and has been on solids for quite some time I'm constantly trying to create healthy twists on favorites to give him. I had tried that two ingredient pancake recipe that was floating around pinterest and was not impressed. It's basically 2 eggs for every banana and you mix, and then fry...yea, that didn't quite work. I was left with a flat dead looking "pancake". For a family that likes to indulge on a Saturday morning, that was not going to work. So I decided to improve on the idea, and I'd say what I came up with worked pretty well, and they are super tasty and much fluffier than the 2 ingredient pancake. Emerson LOVES these pancakes. I serve them to him with unsweetened apple sauce and berries. I'm still holding off on offering him sugar, but the apple sauce is the perfect dipping sauce for these. I'm not going to lie and say they are like a super fluffy buttermilk pancake because that's not at all what they are. They really are in a category of their own. But they are GOOD. Really good, and really healthy and best of all I can freeze them and have pancakes on hand for a whole month! A total WIN!
Ingredients for a huge batch of mini sized pancakes (about a months worth to freeze):
- 6 Medium to large ripe bananas
- 12 organic large eggs
- 2 tbs flax seeds (optional)
- 2 tbs hemp seeds (optional)
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 2 1/2 cups organic gluten free rolled oats (I like Trader Joes)
- cinnamon to taste (optional)
- 1tsp vanilla extract (optional)
- coconut oil for cooking
Take all the dry ingredients and put them in a food processor and make a flour out of them. Mash the bananas with the vanilla until they are pretty smooth. Add the dry ingredients to the mashed banana and mix until fully incorporated. Spoon the batter onto a hot pan sprayed with coconut oil and flip when little bubbles start to form. Finally, ENJOY!
Emerson is 11 months old and he just loves to feed himself. I'm always looking for yummy healthy things to give him to snack on in his high chair while I'm bustling around the kitchen or something I can bring on the go. I came across a few homemade puffs recipes and I decided to create one of my own using my sons two favorite foods: sweet potato and banana. They were so yummy even I had a few!
- 1 very large organic sweet potato or 2 medium ones
- 1 banana
- 1 cup of coconut flour (or flour of your choice)
- 1/2 cup ground flax seeds
- 3tbs coconut oil
- 3 tbs coconut milk ( or another milk or water)
- 2 tbs date puree - you can follow my recipe here. (optional)
- Cinnamon to taste (optional)
Preheat your oven to 350. To get the sweetest flavor out of your sweet potato and banana you have to bake them. The sweet potato should be done in 45 min- 1hr depending on the size and banana could be baked for about 20 min. When it's all done throw everything in a food processor or blender and mix it till it's nice and smooth. You can use a zip lock bag with the corner snipped off or a pastry bag to pipe little "puffs" on a baking sheet (I used this one). Bake for 15 min and store in the fridge. They stay fresh for about a week.
EDIT: These puffs won't bake like a traditional cookie or even a store bought puff, but will have a slightly mushy/chewy texture once bitten into.
Hi, my name is Monique and I have a sugar addiction. OK there I said it. A bit dramatic; yes. But seriously, I have an insane sweet tooth! My husband and I eat healthy. We have found the "diet" (a lifestyle really) that has worked for us. We eat whole real foods. Nothing from boxes or bags or pre-made dinners. We cook, we drink about a gallon of water each a day and we exercise. But I still have this one teeny tiny obstacle that I can't seem to overcome. My sweet tooth. I cannot go a day without a sweet snack. The problem is that once I cave, I almost always over indulge. It's such a problem that after every meal I always feel as if I need to finish off with something sweet. My husband doesn't have this problem (lucky him). I know it's OK to indulge here and there and I like to live by the 80/20 rule, but deep down I know my sweet tooth is a bigger problem than I would like to admit. I NEVER feel good afterwards. I get bloated, gassy, sleepy, sluggish and irritable. Even though I know I will inevitably feel this way afterwards, my sweet tooth always wins over my logic.
With all that said I have been seriously trying to make adjustments to this terrible habit. For instance I have switched from coffee to tea because with tea I can drink it with little to no sweeteners. Baked goods are out of the question in my house because I will polish off the pan before the thing has time to cool! BUT, I have discovered something that changes all that. It may not fix my sugar addiction problem, but I like to think it helps in some way.
Medjool Date pureè. The easiest thing to make and is the perfect refined sugar swap. I add it to any baking I'm doing instead of sugar and I get all the sweetness without the guilt. It's also super easy to add some sweetness to green smoothies with this on hand. Aside from being the perfect all natural sweetener, medjool dates are filled with nutritional benefits. They have a ton of fiber, and are rich in magnesium which works as an anti-inflammatory, vitamin B6 which improves brain function, and they are fat free to boot! If you're like me and need some sweet treats try keeping this in your fridge as a go to instead of the sugar!
What you'll need:
- Package of Medjool Dates
- About 1/2 cup of water (depending on how large your package of dates is)
- A food processor or blender
Some people soak their dates first, I don't. My pureè came out just perfect so I don't see a need to do that. You have to pit your dates first. After you're all done with that just add them to a food processor with the water and let it blend them all up till it's nice and creamy. You can store it in your fridge in an air tight container for up to 6 months!
We're deep into cold and flu season and I've already been sick twice! Just a common cold so it hasn't been the worst but not fun either. My Husband NEVER gets sick. It's beyond me how we can share a bed and he is immune to it. He decided we needed some good old bone broth to boost our (my) immunity and help cure me of my sickness. Now if you don't know just what bone broth is, it's basically just what the name says; the broth of animal bones. There is an abundance of benefits of bone broth. It's rich in minerals and antioxidants, It helps digestion, boosts immunity, and detoxifies, and it's plain old delicious on cold winter days. Here's my husband's recipe. You can sub any animal bones for the ones he used but make sure it's from a healthy animal. Grass fed and organic is best to get the best nutrients out of it. We happen to like beef more than chicken because you get a more dense flavorful broth. Also you get a nice gelatinous broth with beef. That may sound weird, but when the broth gels, that means you've really sucked all the marrow out of the bones which is just what you want!
What you need:
- 2-3 medium sized beef bones (a butcher may even give you these for free!)
- Veggies- large carrot, turnip, celery, ect.. (basically any veggies that work for you)
- 3-4quarts of water (enough to cover the bones)
- 2 tbs apple cider vinegar
- slow cooker
Add all the ingredients above and cook on low for 24 hrs (yes really 24 hrs). When it's all done you'll have this delicious smelling dark amber liquid. I don't care for the animal fat that gets released so I let it chill in the fridge over night and allow the fat to harden. In the morning I just break up the fat and strain it all out (you can, if you like, save the fat for cooking). This stuff is delicious and it can be used to make so many other dishes. I even add it to my 9 month old's baby food. My husband takes cold shots of the gelatin in the mornings, I add it to smoothies but my favorite way to have it, is to sip it nice and hot! Here are my favorite toppings for the perfect cup of hot bone broth:
- Dash of turmeric
- Sprinkle of salt
The perfect winter treat!
I like Ice cream. No I mean REALLY like ice cream. So much that I think the first little argument my husband and I had was over the fact that I polished off his Ben and Jerry's Milk and cookies in one whole sitting. Yes, I like ice cream THAT much. So when I gave up most dairy products including ice cream I had come up with some replacements like frozen Kefir, which I made
. While I find frozen Kefir delicious, and refreshing, it's still not ice cream. Oh how I've longed for the creamy texture and soft sweet taste of full fat milk based ice cream. This recipe is creamy, sweet, and so close to traditional ice cream that my husband requested I make a Milk and Cookies inspired version next! I'll have to play around with that idea! For now this strawberry shortcake version hits the spot.
- 1 can of full fat coconut milk (to get the closest to real ice cream don't use the light version)
- Strawberries quartered and smashed (I used about 20)
- 4 tbs raw honey
- 1 tsp vanilla extract
- 4 tbs coconut cream - This will make your ice cream creamy and also add some sweetness. This stuff has a lot of sugar so you can omit and just adjust your honey if you don't care to use this. It is also very calorie heavy so if your concerned with that, I would suggest omitting.
- 4-5 cracked graham crackers. (leave them in chunks)
Combine your coconut milk, honey, coconut cream, and vanilla and whisk till everything is incorporated. Add your strawberries and whisk well mashing any larger chunks of berries you see as you go. Pour your mixture into an ice cream maker and mix according to the directions adding in the graham crackers during the last 5 minutes of mixing. Enjoy!
Makes 6 servings, approximately 250 calories per serving
Lately I've been on a bit of a grapefruit kick. This has to be the strangest thing because my whole life I've avoided grapefruit like the plague. I just couldn't take it's bitter tartness. But I think as you get older your taste buds change and I've been finding myself craving this juicy bitter fruit. Don't worry this drink isn't overly bitter or tart. The orange juice, and splash of cranberry cut it perfectly. Here's my recipe for this delicious crisp springtime cocktail.
*Makes approx 4 cocktails.
Juice of 2 Grapefruits
Juice of 1 lime
Juice of 1 Orange
Splash of Cranberry (per serving)
1/2 tsp sugar (optional)
sugar for the rim
1 shot Vodka-1 shot per drink (Titos is my vodka of choice)
Lillet Rose aperitif -1 shot per drink
I peeled my fruit and used my juicer to get the most juice out of them. After all the juicing is done muddle the mint in a cocktail shaker, I used 2-3 sprigs of mint per drink. Pour enough of the juice mixture for one drink into the shaker with the mint, add the splash of cranberry, sugar (if using) and the vodka and Lillet, shake shake shake (yes I sing that as I make cocktails) pour over ice into a sugar rimmed rocks glass (aren't
flamingo ones perfect!). Garnish with fresh mint and a lime wheel and enjoy!
My Husband and I are big juicers. We love the jolt it gives us in the morning and typically 3 times a week we juice a vegetable blend for breakfast and sip while we get ready for work. On weekends however we prefer a fruitier mix. Makes it taste more like a weekend treat. Also we usually drink a much smaller portion followed by homemade chocolate chip pancakes (because that's what you just do on Saturdays!). This is what we do with all that fruity juicy left over pulp!
- 2 cups pulp from fresh juice (see below for my favorite mix)
- 2 cups flour
- 1 or 2 very ripe bananas
- 1tsp baking soda
- 1tsp baking powder
- 1/2 tsp salt
- 1tbsp flax meal (optional)
- 2 eggs
- 1tsp vanilla extract
- 2 medjool dates (pitted)
- Toasted coconut flakes for topping (optional)
This is my go to juice blend: 3 large carrots, 2 large red apples, 1 large cucumber, 4 celery stalks, 6 medium sized strawberries, and occasionally one orange. The juicer I use is
one and I love it. It's affordable, easy to clean, and pretty compact.
After I make the juice I set it aside. I put a hand full of kale or spinach into my magic bullet and puree. Then I mix the juice and the puree together. It's refreshing and delicious!! To make bread or muffins with the pulp left over from the juice blend, preheat your oven to 350 degrees. Put all the above ingredients (minus the coconut flakes) into a blender till it's well blended. Then I either just make muffins or one whole bread loaf, and top it off with the toasted coconut before baking for 30-40 minutes.
The medjool dates add just a hint of caramel sweetness. If you want a sweeter taste feel free to add 2-3 tbsp of brown sugar. Personally I enjoy mine best when cold, but I can never help myself when it's hot right out of the oven! This recipe will work with any juice pulp really so feel free to get creative.
P.S. My shop and blog are now on facebook! WOOHOO! Feel free to like me over there! :) xoxo