On the weekends I want something that feels like a treat but isn't going to leave me with a stomach ache or buzzing from sugar overload. Enter these Coconut Flour Pancakes. From how fluffy they are, you'll never know how packed with heatlhy fat and protein they are!
1/4 cup coconut flour
1/2 teaspoon baking powder
1 pinch sea salt
3 tablespoons coconut oil, plus extra for cooking
1 tablespoon maple syrup or honey
3 large eggs, at room temperature
1/3 cup dairy-free milk, such as coconut, hemp, or almond
1/2 teaspoon vanilla extract
Toppings of Choice! Maple Syrup, Grassfed Butter, Berries, Chopped Nuts, or an Almond Butter drizzle... I could go on.
Mix together the dry ingredients in a small bowl. Set aside. Whip together the coconut oil and tablespoon of natural sweetener, and then add one egg at a time, whisking until mixed. Add milk and vanilla, and after mixing well, slowing add in the dry ingredients. Mix until well combi...
2 (14-ounce) cans organic coconut milk
1-2 tablespoons agar agar flakes (less for thinner, more for thicker-- buy at Whole Foods!)
4 probiotic capsules, or 4 tablespoons store-bought coconut yogurt
2 tablespoons maple syrup or 2 dropper-fulls of liquid stevia, optional
1 teaspoon vanilla extract, optional
Sterilize a 1-liter sized Mason Jar and lid by pouring in boiling water and letting it sit for a few minutes, then empty.
Heat coconut milk in medium sauce pan over medium heat, whisking to make it smooth. Sprinkle the agar agar flakes evenly on top, and do NOT stir! As the coconut milk heats, the agar agar will start to melt. When it begins to simmer, whisk and turn to low, letting it continue to cook on low for 5-10 minutes, whisking ocassionally throughout. Remove from heat and turn burner off, and preheat oven to 100 or lowest setting. Allow the mixture to cool until it is just a little warm to the touch.
1 cup pumpkin seeds
1 cup shredded unsweetened coconut
1/2 cup hemp seeds
1/2 cup sunflower seeds
1 cup coconut flakes (the bigger pieces!)
2 Tablespoon coconut oil
2 Tablespoons pure maple syrup (or stevia, to taste)
2 teaspoon pumpkin pie spice
1/4 teaspoon sea salt
Preheat Oven to 300. Combine pumpkin seeds and sunflower seeds in food processor and pulse until they are broken up but still a little chunky. Transfer to a bowl, and add the remaining ingredients. Mix well, and place on a parchment-lined baking sheet. Bake for 20 minutes, stirring halfway through. Remove once your granola is golden but not burnt! Let cool for a few hours, and store in an air-tight container.
(Recipe inspiration & photo by alexandracooks.com)
When I am in a rush and need something incredibly flavorful, comforting, and quit, this is my go-to. Each bite causes me to slow down and savor, and it leaves me feeling happy and satiated.
1 leek, top part and roots discarded, cut into thin half moons
2-3 eggs, beaten
2 tbsp goat cheese crumbles
crushed red pepper
salt & pepper
Place a bit of butter in your pan and melt before adding the sliced leeks. Add sea salt and sautee over medium heat until beginning to being translucent. Place them in a bowl to the side.
In the same skillet, place a pat more of butter if needed, and add in your eggs. Let them sit for 10 seconds, and then begin to scrape the eggs with a spatula from the outside to the middle of the pan, rotating around from 12 o'clock to center, 6 o'clock to center, 3, 9, etc, allowing the liquid egg to fill in where you scrape from. Continue to do this until you are not...