Protein Pancakes with Maple Blueberry Syrup

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There are all kinds of pancake recipes I have made. Buckwheat, almond flour, brown rice flour, protein powder etc.. Eventually I will get all those recipes up on the blog, but I have decided to share the recipe I go back to time after time. These super easy 4 ingredient pancakes are so incredibly filling without adding loads of unwanted ingredients. Plus, most of the ingredients are right in your pantry. You will get a good daily dose of omega 3s, protein (13g!), vitamins, healthy fats, fiber and carbs that will keep you full until lunch.

Although they aren’t always the most photogenic, these simple pancakes (you can even call them crepes) are so tasty. I don’t know about you, but I like A LOT of maple syrup on my pancakes. But like anything, moderation is key, so by adding some fresh blueberries I have found a way to extend the maple-y flavour. As the blueberries break down with the syrup in the saucepan, the mixture becomes thick and syrupy making that measly tablespoon of maple syrup last a lot longer! Plus it is an insanely delicious sweet topping that go great with the banana flavoured pancakes. Add a little crunchy coconut or walnuts to make a perfect breakfast! This recipe is free of refined sugar, gluten, dairy and is great for those watching their carb intake or who are following the paleo diet! Enjoy!

A little update on me:

If you have read my about section I talk about some of the digestive issues that I had been facing. Since cutting out gluten for good, I am happy to report that I have had NO heartburn, indigestion or acid reflux whatsoever and am off any medication. Although I am not back to my daily coffee routine (because I am no longer addicted) I do enjoy the occasional almond milk cappuccino! I also can enjoy a glass of wine without any discomfort which is amazing! From my own personal experience, it seems that wheat was the culprit of all my pain and discomfort. I have been feeling amazing since starting this new way of life and am constantly changing and adapting my diet based on how my stomach is feeling. Everyday is a new challenge and I am excited to share with you what I discover personally and through studying holistic nutrition. Stay tuned!

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Serves 1-2

Ingredients:

• 2 tbsp flax seed
• 1/2 cup egg whites
• 1 ripe banana (mashed)
• 1 tsp cinnamon (optional)
• 2-3 drops stevia (optional)
• 1 tbsp coconut oil
• 1/2 cup blueberries
• 1 tbsp pure maple syrup
• Optional toppings: coconut, walnuts, peanut butter, almond butter

Directions:

1. In a medium sized bowl, mash banana with a fork (or food process) until smooth.

2. Add egg whites, flax seed, cinnamon, stevia and whisk until combined.

3. For blueberry syrup: In a small sauce pan on medium heat add blueberries and maple syrup and stir. Cook until reduced and syrupy (about 5 minutes)

4. Heat coconut oil on medium high heat. Using a ladle, spoon pancakes batter and fry for about 3 minutes or until bubbles form on top. Then flip! Top with syrup and enjoy!
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Sweet Potato Pie Cookies

Photo 5-17-2014, 1 04 20 AMI was really craving something sweet and comforting and had nothing but some sweet potato in my pantry. I wondered, how can I get these into a cookie? I know lots of people have been doing the sweet potato brownie thing, but I wanted to highlight the flavour of the sweet potato instead of masking it. They have the best texture and the sweetest earthy flavour that truly satisfies both the sweet and savoury tooth. What better highlights sweet potato in a dessert than sweet potato pie?

I know sweet potato pie is a classic Thanksgiving dish, so these cookies give you a chance to get those flavours year round without the butter, flour and oil. These nutrient packed potatoes give you good source of dietary fiber, vitamin b6 and potassium, vitamin a, vitamin c and manganese. Sweet potatoes are high in carbohydrates so these cookies are good easy pre or post workout snack with a little extra maple cinnamon almond butter on top… YUM! These cookies are extremely soft and not to sweet, plus they are super simple to make. If you like cookies on the sweeter side I reccomend doubling the syrup or honey. As always these cookies are gluten, dairy and refined sugar free. They also don’t have any added oil, or grain. So they are also perfect for those following the paleo diet. Hope you enjoy! Have a wonderful weekend.
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Ingredients:

• 1 large or 2 medium sweet potatoes
• 2/3 cup almond flour
• 1/2 cup almond butter
• 1/4 cup maple syrup or honey (add another 1/4 cup if you like a sweeter cookie)
• 1/2 tsp baking soda
• 1/2 tsp salt
• 2 tsp cinnamon
• 1/2 tsp ground ginger
• 1/2 tsp all spice
• 1/8 tsp nutmeg

Directions:

1. Preheat oven to 350. Steam or boil sweet potatoes until easily pierced with a fork, then mash.

2. To the mashed sweet potato add maple syrup and almond butter and stir until combined. Then add spices, almond flour baking soda and salt.

3. Line a cookie sheet with parchment. Form dough into balls, place on parchment and press with a fork.

4. Bake for 40-45 minutes or until slightly browned.

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Goddess Granola

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So many variations of granola have come around (like my quinoa granola) but nothing really compares to the classic. Something about the combination of the crunchy oats and fragrant nuts just warms your soul any time of year. Like I previously mentioned in my last granola post, most granolas from the grocery stores have added chemicals, refined sugars and oils to make a really average tasting product.

If you don’t have a lot of time in the morning, this is a nourishing breakfast that can be brought in a container or baggy. Its also a great alternative to sugary breakfast cereals kids are starting their day with. Take for example Harvest Crunch. From reading the cover, most parents would think they are giving their children a fantastic nourishing breakfast. The box says that it’s full of fibre, has 100% whole grains and is made using ‘natural’ flavours. So why did they need to add the wheat, brown sugar, barley, modified milk ingredients and sunflower/canola oil? To make an awesome tasting granola all you need is a combination of oats, fat and sweetness, so choose the right kinds! I use certified gluten-free oats, maple syrup and coconut oil as a base. Then the flavour combinations are endless… add almond or coconut extract. Add peanut butter! What about raisins and cinnamon? You can be your own granola god or goddess…ps. this also makes a really beautiful and thoughtful gift!

We all have an extra 45 minutes when we are doing useless sh*t. Instead of surfing the web, flipping tv channels or texting; use those 45 minutes to make some fresh granola. Your house will smell amazing and your body and tastebuds will thank you. Feel free to add different nuts, dried fruit or extra superfoods such as chia, flax or buckwheat. Top on coconut yogurt, smoothies or have it straight out of the container by the handful (warning: you won’t be able to stop). I had mine with warmed vanilla almond milk, chia and a fresh pear. As always this recipe is gluten, dairy and refined sugar free (and vegan)! Bon appetit!
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Ingredients:

• 1/2 cup coconut oil (melted) *avocado oil works well too!
• 1/2 cup pure maple syrup
• 1 tsp pure vanilla extract
• 4 cups certified g-free oats (or large flake oats for those who aren’t g-free)
• 1 1/2 cups raw nuts and/or seeds (I like almonds, pecans, cashews, sesame seeds and hazelnuts)
• 3/4 cup unsweetened coconut flakes or shredded coconut
• 1 tsp cinnamon
• 1/2 tsp sea or pink himalayan salt

Directions:

1. Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper.

2. Whisk maple syrup, melted coconut oil, and vanilla until combined.

3. Add oats, coconut flakes, nuts, cinnamon, and salt and stir until combined.

4. Spread granola evenly on baking sheet.

5. Bake for 35-45 minutes depending on your oven. Stir every 10 minutes. Remove when golden brown. Let cool and add any dried fruit you like! Store in an airtight container for up to 2 weeks.
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