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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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Savory Caramelized Onion and Kale Brunch Bake

Egg Bake - 1I absolutely LOVE breakfast foods. If we are being completely candid, I eat breakfast for dinner at least once a week. If we are being even more candid, I have an extreme tendency to choose savory breakfast items. This healthy breakfast casserole is a brunch crowd pleaser but also simple enough to make ahead and have for yourself as a heat and go breakfast during the week.

Savory Caramelized Onion and Kale Brunch Bake

Makes 8 Servings
Prep Time: 15 Minutes
Cook Time: 25 Minutes

Ingredients:
½ Large Spaghetti Squash, Cooked (See Recipe Here)
1 Tsp Extra Virgin Olive Oil
1 Bunch Tuscan Kale
½ Red Bell Pepper
1 Sweet Onion
¼ Cup of Water
4 oz Shredded Organic Sharp Cheddar Cheese about 1 cup, grated)
12 Eggs (4 Whole Eggs and 8 Egg Whites)
¼ Tsp Garlic Powder
¼ Tsp Grated Nutmeg
Pinch of Salt
Pinch of Pepper

Instructions:

Egg Bake - 1 (1)
1. Preheat the oven to 375. While the oven is heating up, dice the onion and bell pepper. Add the onion to a frying pan with 1 tsp olive oil and cook on high for 5 minutes, stirring frequently until they turn translucent.

Egg Bake - 1 (2)
2. Add the red bell pepper to the pan and turn down to medium. While the red bell pepper cooks, about five minutes, wash the kale and cut widthwise into thin ¼ inch ribbons., separating the leaf from the stem once it gets more than a half inch thick.
3. Add the kale and the ¼ cup of water, a pinch of salt and a pinch of pepper to the pan with the peppers and onions, stir and return to high heat. Cook on high for five to ten minutes or until the kale is wilted and tender, stirring occasionally. Remove from heat and place in a bowl to cool.
4. While the vegetable mixture cools, prepare your eggs. Combine 4 whole eggs and 8 egg whites, garlic powder, nutmeg, a pinch of salt and a pinch of pepper in a bowl and whisk together well until fully blended.

Egg Bake - 1 (3)
5. Spray a 9×13 casserole dish with olive oil. Layer half of the spaghetti squash in the bottom of the dish. Cover the squash with half of the pepper, onion, kale mixture. Cover that with half the cheese. Repeat the layering with the remaining ingredients and pour the egg mixture over everything.
6. Make sure the egg mixture is evenly distributed. Bake for 25 minutes or until the eggs are no longer runny.

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In this recipe, spinach would be a great substitute for the Tuscan kale. Add artichokes and tomatoes and swap the cheddar for few for a different twist on this recipe.

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Creamy White Chili Two Ways

So for those of you who know me personally, you are probably aware of the fact that my husband Mike and I are a mixed couple…I am a vegetarian (technically pescatarien) and he is a meat lover. This has led to some serious, sometimes contentious conversations like how we will raise our future children and what we are going to have for dinner. Continue reading Creamy White Chili Two Ways