nutty oatmeal pancakes with blueberries

Posted by on Aug 6, 2012 in breakfast, grains | 0 comments


Try these delicious pancakes made with high fiber almond flour, oats, and flax seeds.  Check out these 5 reasons to eat a diet high in fiber:

  • Promotes weight loss:  Since fiber takes longer than refined carbohydrates to digest, you feel full longer and eat less. Also, foods rich in fiber, particularly fruits and vegetables, are usually lower in calories but packed with nutrients.
  • Good for your heart:  It lowers LDL (“bad”) cholesterol.
  • Deters Type 2 diabetes:  A high-fiber diet promotes healthy blood sugar and insulin levels because it slows down the absorption of sugar into your blood.
  • Combats cancer:  Fiber benefits the digestive system because it acts like a broom, whisking toxins through the body while foods high in fiber, such as fruits and vegetables, are also high in antioxidants and potent in fighting cancer.
  • Improves your diet:  A healthier, high-fiber diet means more nutrient-dense foods, so it results in more energy, brain health, beautiful skin and hair and a reduced risk of many chronic diseases.


nutty oatmeal pancakes with blueberries
Serves: 3-4

  • 1½ cups unsweetened almond or coconut milk
  • ¾ cup almond flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon Himalayan sea salt
  • ¼ cup ground flax seeds
  • ¾ cup gluten free rolled oats
  • ¼ cup pecans
  • 1 dropper vanilla creme liquid stevia
  • 1 tablespoon coconut oil, warmed to a liquid
  • ¼ cup fresh or frozen blueberries
  • Coconut oil for cooking

  1. Combine almond milk, almond flour, baking powder, baking soda, sea salt, flax seeds, oats, pecans, stevia, and oil in a Vitamix or other blender, and blend until smooth.
  2. Fold in blueberries, and let sit for 10 minutes.
  3. Heat oil in a large skillet over medium heat, and pour batter into the skillet.
  4. Cook pancakes until bubbles form, and then flip pancakes to cook the other side.
  5. Remove pancakes from the skillet, and repeat the process until all batter is cooked, adding more oil to the skillet as needed.
  6. Serve with maple butter and maple syrup if desired.


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peanut butter and jelly smoothie

Posted by on Jun 29, 2012 in breakfast, fruit, smoothies | 0 comments

Another one for the kids…and those of us that still love the sweet and salty unbeatable combo of PB&J.  My son had a reading camp bright and early every morning last week (yikes!), and this was his good morning pick-me-up.  A little peanut butter for some protein, a little banana and berries for some energy, and he was off to a good start to his day.  And, hooray!  We used up the rest of our blackberries from the farm!

peanut butter and jelly smoothie
Recipe type: smoothie, fruit
Serves: 2

  • 2 cups unsweetened almond or coconut milk
  • 2 tablespoons organic creamy peanut butter
  • 1 cup fresh blackberries (or strawberries or raspberries)
  • 1 dropper of vanilla creme liquid stevia
  • 1 frozen banana
  • 1 tablespoon ground flax seed (optional)

  1. Combine all ingredients in a Vitamix or other blender, and blend until smooth.


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blackberry lemon sweet biscuits

Posted by on Jun 23, 2012 in breakfast, fruit | 0 comments

I love how quiet my house is on summer mornings; my kids all snuggled in their beds.  I love to wake them up to the smell of something baking.  And this week, I added my fresh blackberries to lend a tart, rich flavor to pancakes, muffins, cookies, and sweet breads.  Nothing beats a warm biscuit spread with soft, organic butter.  Try these delicious biscuits made with heart healthy, protein packed almond flour…

blackberry lemon sweet biscuits
Recipe type: Breakfast

  • 2½ cups almond flour
  • ¼ – ½ teaspoon Himalayan sea salt (to taste)
  • ½ teaspoon baking soda
  • ¼ cup Earth’s Best Buttery Spread (or organic butter)
  • 2 organic eggs
  • 2 tablespoons honey
  • zest from 1 lemon
  • ¼ – ½ lemon extract (to taste)
  • 1 cup fresh blackberries
  • lemon sugar to sprinkle on top (optional)

  1. Preheat oven to 350 degrees.
  2. In a small mixing bowl, combine almond flour, sea salt, and baking soda.
  3. In a large mixing bowl, combine softened Earth’s Best Buttery Spread, eggs, honey, lemon zest, and lemon extract.
  4. Add dry ingredients to the wet ingredients, and stir until well combined and a dough forms.
  5. Fold in blackberries.
  6. On a piece of parchment paper, roll dough out until about 1½ to 2 inches thick. Dust with a little almond flour.
  7. Turn a glass upside down and cut 3 inch circles out of the dough.
  8. Using a spatula, lift the biscuits onto a parchment lined baking sheet.
  9. Bake for 15 minutes or until golden brown.

Inspired by Elana’s Pantry biscuits.

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sweet potato frittata

Posted by on May 31, 2012 in breakfast, vegetables | 0 comments

I love fresh eggs!  They add such a nice, fluffy texture to recipes, and they offer a good protein source (all 9 essential amino acids) as well as many other valuable nutrients:  choline, natural vitamin D, and sulfur, which promotes healthy hair and nails.  I added several other veggies to this dish:  sweet potatoes, mushrooms, and green onions, but feel free to add your own:  broccoli, asparagus, spinach, purple onion…!  The coconut oil gives a nice savory flavor and contributes to the light, fluffy texture.

Sweet Potato Frittata

  • 10 fresh eggs
  • 2 steamed sweet potatoes
  • 1/2 cup Greek yogurt
  • 1/4 raw coconut oil
  • 1 teaspoon baking powder
  • 1/2 teaspoon Himalayan sea salt
  • 1/2 teaspoon garlic powder
  • 1 tablespoon Bragg’s Spice Blend
  • 1 cup diced mushrooms
  • 1 bunch green onions, diced
  1. Combine eggs, sweet potatoes, yogurt, coconut oil, baking powder, sea salt, and garlic powder in a Vitamix or other blender and blend until very smooth and fluffy.
  2. Pour into a large bowl, and stir in Bragg’s Spice Blend, mushrooms, green onions, and any other veggies you choose.
  3. Pour contents into a large casserole dish.
  4. Bake at 350 degrees for 35 – 45 minutes or until set in the middle (not jiggling).
  5. Cool 5 – 10 minutes before serving.


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banana nut muffins

Posted by on May 11, 2012 in breakfast, grains | 0 comments

Whip up these savory muffins for your family before school or work.  I served mine with chicken sausage links and mixed fresh berries.  It was a hit!

Banana Nut Muffins

  • 2 cups brown rice flour mix (
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon xanthan gum
  • 1/4 teaspoon sea salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 2 very ripe bananas, mashed
  • 1/2 cup chopped walnuts
  • 2 large eggs
  • 1/2 cup Greek yogurt
  • 2/3 cup agave nectar
  • 1/2 cup grapeseed oil
  1. Preheat oven to 350 degrees.
  2. Combine flour, baking powder, baking soda, xanthan gum, sea salt, cinnamon, and nutmeg in a large mixing bowl.
  3. Combine bananas, walnuts, eggs, yogurt, agave nectar, and grapeseed oil in a small mixing bowl.
  4. Add the wet ingredients to the dry ingredients and mix well.
  5. Grease a muffin pan, and fill the muffin pan with this mixture.
  6. Bake for 18-22 minutes or until tops of muffins are golden brown.
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apple sweet potato muffins

Posted by on May 3, 2012 in breakfast, grains, snacks | 2 comments

Sweet potatoes are one of my favorite foods, second only to avocados.  At the beginning of every week, I steam several of them and store them in my refrigerator to enjoy throughout the week.  This past week, I pulled out one of my steamed sweet potatoes and made these delicious muffins for my kids before school.  Sweet potatoes are a healthy carbohydrate that can naturally satisfy your sweet tooth.  In addition, sweet potatoes provide a good source of beta-carotene and vitamin A.

Apple Sweet Potato Muffins

  • 1 3/4 cup brown rice flour blend (Authentic Foods Classical Gluten-Free Blend)
  • 3/4 cup xanthan gum
  • 1 teaspoon baking soda
  • 3/4 teaspoon Himalayan sea salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon ginger
  • 1/4 teaspoon cloves
  • 2/3 cup agave nectar
  • 2 eggs
  • 1/4 cup almond or coconut milk
  • 1/3 cup + 2 tablespoons grapeseed oil
  • 2 tablespoons molasses
  • 1 steamed sweet potato without the peel
  • 1 diced apple
  1. In a small bowl, combine the brown rice flour blend, xanthan gum, baking soda, sea salt, baking powder, cinnamon, nutmeg, ginger, and cloves, and stir to combine.
  2. In a large bowl, combine the agave nectar, eggs, milk, grapeseed oil, molasses, and sweet potato, and stir to combine.
  3. Add the dry ingredients to the wet ingredients, and stir to combine.
  4. Stir in the diced apple.
  5. Grease a muffin pan with grapeseed oil.
  6. Pour the mixture in the muffin pan, distributing the batter evenly.
  7. Bake at 350 degrees for 18-22 minutes or until a knife inserted comes out clean.


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