Almond Milk
2 cups almonds (soaked)
2 medjool dates (pitted)
1 tsp vanila or vanilla bean
4 cups water
Soaking Almonds- soak the almonds over night in an open glass container. Blend all ingredients together. Once blended strain the almond milk. To strain the almond milk I used a mesh strainer. I think next time I’ll use a mesh bag.
For the next time I’d like to experiment by using a real vanilla bean pealed and add an additional medjool date for extra sweetness.
2 cups almonds (soaked)
2 medjool dates (pitted)
1 tsp vanila or vanilla bean
4 cups water
Soaking Almonds- soak the almonds over night in an open glass container. Blend all ingredients together. Once blended strain the almond milk. To strain the almond milk I used a mesh strainer. I think next time I’ll use a mesh bag.
For the next time I’d like to experiment by using a real vanilla bean pealed and add an additional medjool date for extra sweetness.
Egg White & Quinoa Burrito
1 Ezikiel tortilla
3 egg whites
Spinach
Mushrooms
1/4 tsp Old Bay Seasoning
Pepper
1/4 cup cooked Red Quinoa
Cook up mushrooms in fry pan (don’t over cook), add egg whites, spinach, and seasoning, scramble. Cook scrambled eggs to desired consistency. Heat up Ezikiel tortilla. Place red quinoa in the middle of the tortilla, place scrambled eggs on top of quinoa. Fold the tortilla into an open burrito (one side open, other side folded).
1 Ezikiel tortilla
3 egg whites
Spinach
Mushrooms
1/4 tsp Old Bay Seasoning
Pepper
1/4 cup cooked Red Quinoa
Cook up mushrooms in fry pan (don’t over cook), add egg whites, spinach, and seasoning, scramble. Cook scrambled eggs to desired consistency. Heat up Ezikiel tortilla. Place red quinoa in the middle of the tortilla, place scrambled eggs on top of quinoa. Fold the tortilla into an open burrito (one side open, other side folded).
Granola
4 cups old fashioned rolled oats
4 pitted medjool dates
½ cup jumbo or organic raisins
½ cup roasted almonds
½ cup raw walnuts
¼ cup virgin coconut oil
½ cup honey or raw honey
1 ½ teaspoons cinnamon
Measure out and place raisins, dates, almonds and walnuts in food processor. Place oats in a large mixing bowl, add cinnamon. Once fruit and nuts have been processed to desired consistency add to oats and cinnamon. Thoroughly stir and combine ingredients. Mix together/combine honey and coconut oil until smooth consistency. Pour honey and coconut oil mixture into oats, fruit and nuts. Stir all ingredients, you may have to use your hands to combine all ingredients.
You can of course mix up this recipe by adding more raisins, nuts, or substituting fruit and nuts. When using the food processor make sure to use the S blade.
What I made turned out great but for the next time I think I’d like to add more fruit and nuts. I like my granola a little chunkier.
Banana, Blueberry, Walnut Pancakes
The best weekend pancakes to enjoy any time of the week. In my family pancakes were always a special treat that my dad would make on Sundays. To this day when we all get together at my parents house my dad will make us his famous pancakes. Yummy!
I decided to switch up my regular pancake recipe this morning. This is a recipe that does not include flour, milk, or refined sugar. These were so enjoyable I thought I would share.
I decided to switch up my regular pancake recipe this morning. This is a recipe that does not include flour, milk, or refined sugar. These were so enjoyable I thought I would share.
Ingredients:
Makes 2 Pancakes
1/2 cup Organic Rolled Oats
1 Tbsp Ground Flax Seed
3 egg whites
1 Tbsp Agave Nectar
1/2 tsp Alcohol Free Vanilla
1/4 tsp Cinnamon
1/2 large banana
1/4 cup blueberries
1/4 cup chopped walnuts
Preheat fry pan on low with olive oil. Make sure oil is distributed evenly. In a high speed blender place rolled oats, ground flax seed, egg whites, agave nectar, vanilla, and Cinnamon. Blend all ingredients together. Once ingredients are blended slice and add bananas, add blueberries and chopped walnuts. You can also save the chopped walnuts as a topping for your pancake instead of adding it to the batter. Add batter to fry pan cook each side until it’s golden brown. When you are done cooking the pancakes drizzle agave nectar on top (instead of maple syrup).
When strawberries are in season I like to make my pancakes with out the fruit inside. Instead I cook up the pancake and add 1/2 cup chopped strawberries, 1/4 blueberries, and drizzle the agave nectar on top.
Enjoy!
1/2 cup Organic Rolled Oats
1 Tbsp Ground Flax Seed
3 egg whites
1 Tbsp Agave Nectar
1/2 tsp Alcohol Free Vanilla
1/4 tsp Cinnamon
1/2 large banana
1/4 cup blueberries
1/4 cup chopped walnuts
Preheat fry pan on low with olive oil. Make sure oil is distributed evenly. In a high speed blender place rolled oats, ground flax seed, egg whites, agave nectar, vanilla, and Cinnamon. Blend all ingredients together. Once ingredients are blended slice and add bananas, add blueberries and chopped walnuts. You can also save the chopped walnuts as a topping for your pancake instead of adding it to the batter. Add batter to fry pan cook each side until it’s golden brown. When you are done cooking the pancakes drizzle agave nectar on top (instead of maple syrup).
When strawberries are in season I like to make my pancakes with out the fruit inside. Instead I cook up the pancake and add 1/2 cup chopped strawberries, 1/4 blueberries, and drizzle the agave nectar on top.
Enjoy!
