Cinnamon Buckwheat Pancakes with Blueberry Syrup and Caramelized Bananas

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An update on an old blog recipe from 2014! These pancakes are fluffy, comforting and filling. Buckwheat is a great whole grain, fibre packed, gluten free flour. It has a rich nutty flavour and is packed with protein and calcium. If you are not gluten intolerant, feel free to mix buckwheat flour with another flour of your choice to lessen the buckwheat flavour. Also these can be made vegan by substituting the egg with a flax or chia eggs (1 tbsp flax or chia to 3 tbsp water…resting in the fridge for at least 15 minutes). I sweetened the batter of these pancakes with coconut sugar which is a really tasty brown coloured sugar made naturally from coconuts. Unlike regular table sugar, coconut sugar contains iron, zinc, calcium and potassium. It also contains the fibre inulin, which slows glucose absorption which will help stabilize blood sugar and keep you fuller, longer.
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Ingredients:

• 2 ripe bananas
• 1 cup unsweetened almond milk
• 1 tsp pure vanilla extract
• 1 egg
• 1 cup buckwheat flour
• 1 tsp baking powder
• 3 tbsp coconut sugar plus extra for sprinkling on caramelized bananas
• 1 tbsp cinnamon
• pinch salt
• coconut oil, ghee, or avocado oil for frying
• 1 cup blueberries
• 2 tbsp pure maple syrup

Directions:

1. Mash one banana in a bowl with a fork until minimal chunks remain. Add almond milk, vanilla, and egg. Whisk until combined.

2. In another bowl, mix buckwheat flour, baking powder, coconut sugar, cinnamon, and salt.

3. All at once, add the wet ingredients to the dry ingredients and mix until just combined. Place batter aside.

4.For the caramelized bananas heat 1 tbsp of coconut oil on medium-hight. Slice bananas thinly and coat in coconut sugar. Fry on each side for about 4-5 minutes or until golden. Place on a plate.

5.Preheat skillet on medium heat with about a tbsp of oil. Ladle desired amount of batter in the skillet and using the back of your spoon, form into circles. Cook until surface begins to bubble, then flip and cook on the opposite side for another 30 seconds. Transfer the cooked pancakes to a baking sheet and place in a preheated 200 degree Fahrenheit oven to keep warm. Add more coconut oil if needed to skillet so the pancakes do not stick.

6. While the pancakes are cooking, place blueberries and maple syrup in a small saucepan. Bring to a boil then reduce to a simmer and allow to cook until until blueberries have bursted and cooked down, approx. 6-7 minutes.
Buckwheat Pancakes

Loaded Veggie Soup

Loaded Veggie SoupLots of you have been asking for my vegetable soup recipe after posting it many times on my Instagram story. During the winter months, I make this soup probably every two weeks at least. During the colder months, I find it harder to get all my veggies in, because I don’t crave salads as much. I love making a soup that packs as many vegetables as possible. I basically end up with more of a stew than a soup because my veggie to broth ratio is always completely off! What I love most about this soup is that it really can be altered anyway you like. You can add or remove ingredients without changing the taste. The key is knowing when to add in the veggies so nothing turns into complete mush. Remember you can always add beans, quinoa, rice or even tofu to add extra protein and fibre. Hope you love it!

Ingredients:

• 3 tbsp extra virgin olive oil
• 1 yellow onion (diced)
• 3 cloves garlic (minced)
• 1 tsp salt
• 1 tsp dried oregano
• 4 carrots (diced)
• 4 celery stalks (diced)
• 2 sweet potatoes (diced)
• 3 quarts organic low sodium chicken or veg stock, homemade is best
• 1/2 green cabbage (shredded)
• 2 cups brussels sprouts (chopped)
• 2 cups green beans (chopped, 1/2 inch)
• 1 cup cauliflower (chopped)
• 2 zucchini (diced)
• 1 cup broccoli (chopped, can also throw in stems!)
• 1 cup fresh spinach
• 1/4 cup fresh dill (minced)
• 2 tbsp fresh parsley (minced)
• salt and pepper to taste

Directions:

1. Heat oil over medium heat in a large pot. Sweat onion for 5 minutes then add garlic, salt and oregano. Stir for 30 seconds.
2. Add carrots, celery and sweet potato. Cook for another 5 minutes.
3. Add chicken stock and bring to a boil.
4. Reduce heat to low, add cabbage, brussels sprouts and green beans. Cover and allow to cook for 7 minutes.
5. Add cauliflower and zucchini, cook for another 3 minutes. Check to see that the carrots and sweet potato are cooked through, then turn off heat.
6. With heat turned off, add broccoli, fresh spinach, dill, and parsley. Taste and season to your liking.
7. Serve!

Loaded Veggie Soup

Italian Eggplant Marinara

Eggplant Marinara

This recipe has become one of my absolute favourites to have in the fridge. Not only does it go so well on top of pasta, but it makes an incredible side dish for meat, fish, tofu and legumes.If you are not a fan of eggplant, it is still worth it to make this marinara sauce! It is my go to homemade pasta sauce. A good tomato sauce isn’t really about the quantity of ingredients but more about the quality. From my travels throughout Italy, I realized how SIMPLE every dish was. When you have great quality fruit, veggies, oils and so on, your meal will be amazing without having to do much to it. So for a healthy and truly delicious meal, spend a little extra money on your ingredients and you will notice a huge difference in flavour. Hope you love this recipe as much as I do. It will keep you nice and toasty as we head into fall.
Eggplant MarinaraEggplant Marinara

Ingredients

• 3 tbsp extra virgin olive oil
• 1 shallot (chopped)
• 2 tbsp garlic (minced)
• 1 cup red wine (I like any Chianti)
• 2 cans San Marzano tomatoes in puree
• 1/2 tsp chilli flakes (optional)
• 2 tbsp chopped fresh basil + more for garnish
• 2 tbsp salt (or to taste)
• 1 tsp freshly ground pepper (or to taste)
• 4 italian eggplants (diced)

Directions for sauce

1.In a large pot, heat olive oil over medium heat. Add shallot and cook until translucent, then add garlic.
2.Stir in the wine and cook over medium-high heat for 3-5 minutes. Add your tomatoes, chilli flakes, basil, salt and pepper. Using the back of your spoon, break apart the tomatoes until desired texture is achieved. Simmer for 15-20 minutes.For a smoother sauce, transfer to a blender.

Directions for eggplant

1. While the tomato sauce is simmering, clean and cube eggplant. Steam the eggplant for 8-10 minutes. This ensures a really tender eggplant without having to fry it in loads of oil.
2. Once the eggplant is tender, transfer into tomato sauce and serve! Garnish with fresh basil, salt, pepper and tasty extra virgin olive oil.

Eggplant Marinara