Sunday, March 1, 2015

Pancakes for Breakfast

Happy National Pancake Day! Unfortunately, I did not celebrate this morning. Pancakes are a weekend tradition and are perfect for Sunday. I love Sunday. It's the last day of the weekend and brings a new start to the week. I always use the day to tie up the loose ends of weekend and get ready for the new week ahead.  I meal plan, pick up all of our groceries and finish that never ending pile of laundry. Before all of that can begin though, I have a Sunday tradition. 


My perfect Sunday morning involves a steaming cup of almond milk an a side of pancakes. Can you believe there was a time when I couldn't cook pancakes without burning them? My roommates of years past could tell you many stories, of that I'm sure.  The secret that I've discovered is to cook the pancakes over low heat to minimize potential burning.


I've made a wide variety of pancakes over the years. There was my go-to that I tweaked to serve one with minimal ingredients; I am pretty sure those pancakes were the main reason that I made it through graduate school.  There were the slightly fancier red velvet protein pancakes which combined a few gluten-free flours with protein powder. Aside from that, there have been a few other varieties that have found themselves in my kitchen over the years. These take the (pan) cake.


If my kitchen walls could talk: Don't have oat flour on hand? Add oats to a small food processor and blend until you have flour.

Oatmeal Almond Chocolate Chip Pancakes

Ingredients

2 tbsp ground flaxseed + 4 tbsp hot water
3/4 cup oat flour
1/4 cup almond flour
1 tbsp coconut sugar
1/2 tsp baking soda
1/2 tbsp vanilla
3/4 cup almond milk
1 tbsp mini chocolate chips

1. Combine flaxseed and hot water in a small ramekin, set aside.
2. Add oat flour, almond flour, sugar and baking soda to a medium-sized bowl, stir to combine. Add wet ingredients - vanilla, milk and and flaxseed to flour mixture, stirring to combine.
5. Add chocolate chips.  Let mixture sit ~5-7 minutes as it will thicken.
6. Heat a small pan to medium low.  Spray with non-stick spray.  Add batter in increments of 2 tbsp, depending on whether you want small or large pancakes.  Flip when bottom is set - bubbles will not begin to form like with traditional pancakes.  Serve with your toppings of choice.

Saturday, February 21, 2015

Friday Favorites: 2/19/15

This week flew by! I think it was a combination of the cold weather and driving in the snow. Happy Friday! How was your week? Any big weekend plans? I am looking forward to bundling up and staying in this weekend after spending too much of this week out in the cold! It's Friday and that means Friday favorites....this week, I'm linking up with Life in Leggings. Here is my collection of things I am loving this week.

Food - Quick and Easy Pad Thai

  • When it's cold out, I crave warm meals. This pad thai comes together in 5 minutes and will warm your soul.  Most of the ingredients are already in your pantry, making it the perfect meal for a snow day. 

Fashion - Kimonos

  • The kimono is looking like a hot trend for spring 2015. I am totally craving this one from Express. I love the easy of being able to layer and the cute floral print. 

Fitness - Brooks Ravenna 5

  • This is my 4th pair of this shoe. I love them! They not only provide stability and comfort, but have also helped me overcome a chronic IT band issue. I highly recommend getting fitted for shoes at a running store to find your dream pair; this shoe is totally mine. Also, the 5's are on sale if you're a Ravenna fan!
Fun - Saved by the Bell Reunion

  • Jesse and Slater haven't aged a single day!! I could hardly believe it. If you loved Saved by the Bell as a kid, then you will love this clip. Totally a childhood throwback. 
Find - Headspace
  • Have you ever wanted to mediate but have no clue how? There are numerous benefits to meditation - better sleep, overall sense of happiness, less stress. Headspace is a guided meditation app. The first ten sessions are free and then you buy sessions in sets of ten after that. I have been using Headspace for a month now and I love it! I have noticed that I sleep better and feel less stressed. I highly recommend it. 

What are you loving this Friday? 

Tuesday, February 17, 2015

Veggie Tuesday

Happy Fat Tuesday!  Anyone celebrating out there?  I wish I was celebrating with veggie pizza. You know, that appetizer that always tastes amazing.  Did I mention that it's one of those easy to throw together appetizers that only uses one bowl.  There is only one issue in making it gluten-free. The crust.

Veggie pizza is typically made using crescent roles.  I wanted to adapt this classic favorite for a co-worker's baby shower and so I decided to experiment with gluten-free pizza crusts instead. Lightly toast the pizza crusts, mix up the cream cheese layer and sprinkle on your favorite colorful veggies. Does it really get any easier?


If my kitchen walls could talk: Feel free to switch up the vegetables or experiment with different color combinations for party themes. Yellow bell peppers, broccoli and purple cabbage for Mardi Gras, all the green veggies for St. Patrick's Day. The possibilities are endless!



Veggie Pizza

Ingredients

3-4 small gluten-free pizza crusts
16 oz cream cheese (2 packages)
10.6 oz greek yogurt (2 single serve containers)
2 packets ranch dip
1/2 tsp dill, dried
1/2 tsp garlic powder
3/4 cup shredded carrots
2 broccoli florets, chopped
1 red bell pepper, diced
1 yellow pepper, diced
Shredded cheese (optional)

1. Preheat oven to 350 degrees. Lightly toast pizza crusts for 5-7 minutes until lightly browned. Set aside.
2. In a medium bowl, combine cream cheese, greek yogurt, ranch dip, dill and garlic. Dice and prepare vegetables, allowing the flavors in the cream cheese mixture to combine.
3. Spread the cream cheese mixture over pizza crusts. Lightly press veggies into cream cheese. Top with your choice of shredded cheese as desired.