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Simple + Healthy Blueberry Pancakes – Gluten Free

In our house, Sunday mornings are for slow starts, good coffee and hearty breakfasts. I like to stay in comfy clothes, make something a little more special to eat and plot out the coming week. These Simple + Healthy Blueberry Pancakes are definitely Sunday morning worthy, but they are really simple enough to make any day of the week and you could double or triple this recipe to have leftovers for easy weekday breakfasts. These pancakes are packed with calcium, vitamin A, protein and fiber. Aside from being the perfect addition to these pancakes, Blueberries are also a good source of fiber and micronutrients like vitamins C and K.

Simple + Healthy Blueberry Pancakes – Gluten Free

Serves 2 (3 pancake servings)
Prep Time: 2 Minutes
Cook Time: ~8 Minutes

Ingredients:

½ Cup of Instant Oatmeal (Woodstock Organic is my favorite!)
1 Egg
2 Egg Whites
1 Ripe Banana
1 Tsp Baking Powder
Optional: 1 Tsp Vanilla
1 Cup Blueberries

Instructions:

1. Place all ingredients besides the blueberries in a blender. Blend for roughly 30 seconds or until smooth.

2. Spray or lightly oil a nonstick pan over high heat.

3. Pour the pancake mixture into the pan into three or six equal sized portions. If you can only fit three in your pan, you will need to do a second batch!

4. Cook for four minutes. Using a spatula, lift the edge to check for doneness. If the pancake is cooked through on the bottom, flip the pancake over and continue to cook on the other side for another four minutes.

5. When pancakes are done, top with some real maple syrup, yogurt, honey, more fresh berries, nut butter, or whatever you are in the mood for! These can be made ahead, stored in the fridge and microwaved for a quick weekday breakfast, too.

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Easiest Butternut Squash Soup

It’s officially squash season! Squash is versatile, hearty and is able to be kept for quite a while if stored properly. Additionally, squash is packed with nutrients! A one cup serving of butternut squash contains about 25% RDI of fiber, is absolutely loaded with vitamin a, and also contains plenty of vitamin c, manganese and potassium!

While I eat soup all year long, something about fall makes soup seem like a requirement. I oftentimes make a batch of soup to enjoy during the week as a quick lunch or even as a snack. This butternut squash soup is creamy, dreamy and also happens to be gluten free + vegan and the addition of turmeric enhances the color and flavor of this soup.

Easiest Butternut Squash Soup

Serves 6
Prep Time: 5 Minutes
Cook Time: 45 Minutes

Ingredients:

1 Butternut Squash
2 Tbsp Olive Oil, Divided
1 Sweet Onion, Diced
4 Cloves of Garlic, Minced
1 Tsp Turmeric
1 Can Trader Joe’s Reduced Fat Coconut Milk*
2 Cups Vegetable Broth
Salt
Fresh Cracked Black Pepper

*The Trader Joe’s Reduced Fat Coconut Milk is Amazing because it has less fat than regular coconut milk but more fat than “Lite” or light coconut milk which often contains added thickeners!

Instructions:

1. Preheat the oven to 400 degrees. Clean the outside of your butternut squash. Dry and slice lengthwise with a sharp knife. Using a spoon, scoop out the stringy parts and seeds from the bottom of the squash. Using 1 tbsp of olive oil, coat each half of the squash with olive oil and season with salt and pepper. Place in the oven with the cut side of the squash facing up and bake for ~40 minutes, or until the flesh is easily pierced with a fork.

2. When the squash has finished cooking, remove it from the oven and leave it to the side to cool. While it cools, sauté the diced onion and minced garlic in a sauce pan in the remaining tbsp of olive oil and a pinch of salt, stirring frequently so the garlic doesn’t burn. Continue to cook until translucent, about 8 minutes.

3. If the squash is able to be handled, use a metal spoon to scoop out the flesh away from the skin of the squash. Place the cooked squash in a bowl.

4. In a blender, add the squash, onion + garlic mixture, turmeric, coconut milk and vegetable broth. Depending on the size of your blender, you may need to do this in two batches!

5. Return the blended mixture to the sauce pan and heat through. Add salt and fresh black pepper to taste. Serve topped with fresh herbs, chunks of roasted butternut squash, pepitas or red pepper flakes.

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Zucchini Ribbon Salad

Nothing says summer like having copious amounts of Zucchini (and tomatoes and peppers)! To keep from getting sick of having such a bounty, it is important to switch it up and try using this item in new ways. This zucchini ribbon salad utilizes raw green and yellow zucchini, picked while still small and tender and before the seeds get huge and out of control. This is the perfect addition to any meal or also great for lunch!

Zucchini Ribbon Salad
Serves 2
Prep Time: 10 Minutes
Rest Time: 20 Minutes

Ingredients:
3 Small Zucchini/Squash (I used 2 green and 1 yellow, any combination is fine!)
2 Tbsp Apple Cider Vinegar
1 Tsp Extra Virgin Olive Oil
1/4 Tsp Onion Powder
A small dab of honey
Ground Black Pepper
Salt
2-3 Tbsp Chopped Walnuts
1 Oz Goat Cheese, crumbled
Scallions or Chives

Instructions:

1. Wash and dry the zucchini. Chop off both ends. Using a good, sharp vegetable peeler or a mandolin, cut thin ribbons lengthwise down the zucchini, discarding the first piece that is all skin. When you reach the seeds, flip the zucchini over and start the same process on the other side. (I have found that the green variety tend to have fewer seeds). Once the piece of zucchini gets too thin to create ribbons or you have reached seeds, discard or better yet, set aside to use in a different recipe, like this amazing zucchini bread from Cookie + Kate!

2. Place the ribbons in a colander and sprinkle with 1 tsp of salt. Give the zucchini ribbons a stir to distribute the salt. Let sit for 20 minutes to drain out some of the excess water. During this time, you can prep your dressing by combing the apple cider vinegar, olive oil, onion powder and honey. Set aside. You can also toast your walnuts if you’d like. I recommend toasting them as it really brings out the flavor!

3. Using a lint free dish towel (a tea towel) or paper towels, gently pat the zucchini ribbons to remove any excess moisture. Transfer the ribbons to a bowl.

4. Pour the dressing onto the ribbons and mix. Add salt and pepper to taste. Top with goat cheese, walnuts and some chopped chives or scallions!

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The Absolute Best Cowboy Caviar – A Healthy and Versatile Recipe!

A dip full of veggies has to be healthy, right?! This is NOT the case when you LOAD it up with sugar as is the case in some cowboy caviar recipes I have seen! This quick and easy recipe uses a little bit of agave and is loaded with flavor that is only enhanced the longer it is allowed to marinate for. 

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Cowboy Caviar 

Makes 8 Servings
Prep Time: 15 Minutes
Rest Time: 1 Hour

Ingredients:
1 Red Onion, Minced
1 Green Pepper, Diced
1 Red Pepper, Diced
1 15 Oz Can Chick Peas or Black Eyed Peas, Rinsed & Drained
1 15 Oz Can Black Beans, Rinsed & Drained
2 Stalks Celery, Diced
1 Lb Tomatoes, Diced 
1.5 Cups of Corn Kernals, Cooked
Optional: Bunch of Cilantro, Parsley or Scallions, Minced

Dressing:
1 Tsp Chili Powder
1 Tsp Cumin
1 Tsp Garlic Powder
½ Tsp Sea Salt, More to Taste
1/3 Cup Apple Cider Vinegar
1 Tbsp Agave Nectar or Sweetener of Choice
3 Tbsp Extra Virgin Olive Oil
Optional: Juice From 1/2 Lime

Instructions:

  1. Mix the dry ingredients for the dressing and slowly whisk in the vinegar, agave and oil. Mix well and set aside while you prepare the salad. 
  2. Combine the red onion, green pepper, red pepper, chick peas or black eyed peas, black beans, celery, tomatoes and corn in a bowl. Add the option herbs if you are using them.
  3. Add the dressing and stir well. 
  4. Refrigerate for an hour or overnight if possible, the longer this sits, the better it gets! 

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This cowboy caviar recipe is one of my favorites because it is so versatile. It works well served as a side dish (pair with grilled seafood or meat for a perfect summer meal!), a dip with crispy corn chips, as a topping on tacos, with eggs for breakfast and even on top of some crisp greens as a salad. Stir in some cooked quinoa to the cowboy caviar and you have a super easy weekday bring to work lunch. If you don’t like chick peas or black eyed peas, double up on black beans or add in pinto or kidney beans! 

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Grilled Romaine – The Easiest Salad You’ve Ever Made

I am not sure if it’s because I live somewhere that is cold and cloudy for the majority of the year, but I genuinely find summer to be absolutely magical. From the time spent outdoors to the colorful and flavorful foods I feel so inspired to create meals with, I believe all aspects of glorious summer are meant to be shared. With meals that are lighter and more laid back, I have really been trying to embrace the less is more motto. Instead of creating a massive dinner salad using everything in my fridge, I tried my hand at grilling some romaine!

The first time I had grilled romaine was several years ago and I was recently reminded of it. This bare bones recipe below came to life when I was going to make a giant salad for dinner but was pressed for time. The fat from the oil, acidity from the lemon juice, salt from the cheese and sweetness of the tomatoes make this simple dish so tasty. Go ahead and give this grilled salad recipe a try – you’ll be surprised at how good it is!

Grilled Romaine – The Easiest Salad You’ve Ever Made

Makes 2 Servings

Prep Time: 5 minutes
Cook Time: 5 minutes

Ingredients:
1 Head of Romaine Lettuce
1 Tbsp Olive Oil
2 Tbsp Shredded Parmesean Cheese
1/2 Lemon
1/2 Cup Grape or Cherry Tomatoes, Halved
Salt
Pepper

Instructions:

  1. Preheat your grill.
  2. Halve the head of romaine lengthwise. Rinse and pat dry.
  3. Brush, drizzle or spray olive oil on the cut sides of the lettuce and season with salt and pepper.
  4. Place romaine cut side down on the grill. Grill for 5 minutes, until the lettuce is charred and slightly wilted.
  5. Remove from the grill and immediately squeeze lemon juice over the lettuce and sprinkle with Parmesan cheese.
  6. Top with halved tomatoes and enjoy!

Want some variety? This recipe would also be amazing with fresh herbs sprinkled on top, balsamic vinegar instead of lemon juice and blue cheese could be substituted for parmesean. When using cheeses on salads, I prefer to use strong, sharp cheese as I feel the strong flavor goes farther and you have to use less!