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Archive for the ‘Lunch’ Category

How to bake shiitake mushrooms– oil-free

Posted in Lunch, Sides, tagged , , , , , , , on February 5, 2013 | 1 Comment »

I absolutely LOVE mushrooms.

An excellent source of protein and B vitamins, mushrooms are a blissful addition to any recipe, salad, pasta, or sandwich. With the right seasoning, these little incredible fungi are the perfect meat alternative, quick to mimic the meaty texture and flavor of  beef. In fact, baked shiitake mushrooms remind me of little meatballs. You can read a little bit about more about why I love mushrooms at The Beauty Bean.

Last week I highlighted an incredibly delicious fajita mix in which I substituted mushrooms for meat. It was a crowd pleaser.

fajita

It was not exactly a labor intensive production, but the majority of my time I am making multiple meals at dinner time for “selective” eaters, and then myself. Anything additional is not always in convenient. Not to mention, why would I dirty another pan when I can create something delicious without any work?

That’s where this recipe, in all of it’s simplicity and flavor, is ideal.

shrooms

Step one– buy mushrooms. I like portabella and shiitake. Cut bigger mushrooms into bite size pieces.

Preheat your oven to 375 degrees. Toss your mushrooms (I love shiitake) on a cookie sheet (line with foil for less clean up). Sprinkle with seasoning. Bake for 10-12 minutes, serve them on up!

  • 1 lb Shiitake mushrooms
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp sea salt
  • sprinkling on cayenne (optional)

What is even more amazing about this recipe is that it requires absolutely no oil! When you heat oil, you change the molecular structure of the fat making it more difficult for the body to break down, digest, and then assimilate the nutrients. This lengthy process slows down your metabolism and steals your energy. We don’t want that now, do we?

Enjoy these in minutes!

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Why Feed Kids Healthy Now?

Posted in ADD and ADHD, Food Additives, Lunch, tagged , , , , , , , on November 26, 2012 | 3 Comments »

One of the most challenging experiences in my lifetime has been becoming a step-mother of three. Not at all because my kids are difficult to love, but because I did not have the pleasure of raising them from birth, or the “luxury” of the one-on-one time with them as they came into this world.

While I have much more to say on the subject of marrying into a “ready-made” family, as a holistic nutritionist, that also works with mothers of young children, I cannot help but to want to stress, and stress, just how lucky they are to be able to impact their little ones lives NOW.

Check out this video from an interview I did on Texas Living News with Kimberly Whitman and Hilary Kennedy on Packing Healthy Lunches for Kids (and why it is important). Interview on Texas Living with Hilary Kennedy and Kimberly Whitman

Children start developing taste preferences from the moment they are introduced to their mothers milk. Despite the way American’s live their lives these days, a baby’s first choice would not be to eat meat or cow dairy. Unfortunately, we don’t give these impressionable offspring any other option. From infant formula to baby’s first bite, we are setting the stage for their health and dietary preferences.

From our infancy, we are programed to desire sugar, fat, and protein.

This desire is normal. The brain needs glucose to function, amino acids (protein) for growth, and fat for a multitude of functions. You can read more about the function and role of fat in the body in this article: “Fat is Good.” These three components; sugar, protein and fat, are readily available to us in Mother Nature in the most useable form.

This key phrase: “useable form” is the link we often overlook. Nutrition Labels and Facts are only necessary for foods that come in a package. Just because a nutrition label promotes a food’s beneficial components (“high protein” or “healthy omega fats”) does not mean the body can actually use these sources readily. 

Mother Nature does not come with a label, but rather, allows one to use their eyes to see the vibrancy and taste the health that is already in the perfect package for consumption. When we raise children to develop a taste for what is natural, they will also naturally turn away from what is unnatural (because it will taste artificial to them). This is a tough concept for those that enjoy a mainstream diet. We cannot fathom not craving that cinnamon roll, or pizza, so we give it to our kids so that they may also share in our addictions. We think it is natural that they should automatically want the same. We cannot fathom saying “no” from the get-go, so we allow them to choose the sugary cereal over the bowl of fruit (because if they have been raised on sugary cereal, they are going to choose the sugary cereal). This is where our adult guidance is undeniably important. We are the adults. It is OKAY to help guide our children just as it is OKAY to teach kids not to get in the car with a stranger, to eat glue, or to draw on the wall. 

However, because we want them to be normal, we let them have “normal” foods as soon as they are “old enough”.

But who does that help? Is “normal” what we want for this generation? Or do we really want them to be strong, happy, good, and loving individuals that do well outside of your nest?

It is OKAY for our children to be different than the norm. With rates of diabetes, obesity, cancer, and heart disease soaring, and a failing healthcare system, who wants to be normal? If normal means having to medicate children, then you can count me out of the norm. 

Stepping into the role of stepmom, is a challenge because I walked into play the good guy, disguised as the bad guy with sides of broccoli, small salads, and not a lot of time to play around in the kitchen. (Yes. Fast Food is sometimes quicker in the short term).  I see and understand the struggles my clients are facing with their children, and with their own bodies. If we can raise our children to have more knowledge of nutrition, and help them delight in enjoying Mother Nature’s finest for strength and beauty, we can help prevent the incidence of disease in this nation, eliminate the confusion and stress over food, and help to build the confidence of our youth.

Cheers to good health!

If you are interested in looking into the life of one blogger who documents her daughter’s healthy eats as a toddler, check out Gingeristhenewpink.com. If you are interested in further support, I highly suggest looking into joining a great community like Lifeforce Families.

It is possible.

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Sunflower Seed “Mock Tuna” and New Earth Product Review

Posted in Lunch, Product Review, Recipes, tagged , , , , , , , , , , on October 24, 2012 | 6 Comments »

Canned tuna used to be a household staple growing up.

So did mayonnaise.

I can remember my parents both having opposing views on brands of mayo—my father preferring Miracle Whip and the rest of us were raised on Hellman’s “Real Mayonnaise.”

Once an “Extra-Mayo-but-no-extra-meat” kind of girl, I now cringe at the thought of any mayo. Mayo—anyway you spread it, is far from “miraculous” or a blend of “real” good ingredients.

Soybean oil and eggs? Vinegar? Sugar?

Oh, wait… now you are using “Canola oil”?

Yikes!

Mayo, get out of town! Talk about a sure fire way to increase cholesterol, add pounds, slow digestion, and spread on those skin clogging oils, and GMO ingredients. No thank you!

Recently, though, I decided to see if I could do what so many raw aficionados have done before me, and whip up a Raw “Mock Tuna” salad. I borrowed a recipe and crossed my fingers.

Made with a large helping of soaked, raw sunflower seeds, this recipe is denser than my typical cuisine, but also a wonderful source of beautifying magnesium, antioxidants, selenium, and an excellent source of unprocessed fat. When blended, these oils are released and no added oil (or mayo) is needed. No cooking necessary.

The resulting “tuna” tasted authentic. Not in a “oh my gosh, it’s fish” sort of way, but in a wholesome, “feel-good about what I am eating” way, that can only be found when using unprocessed ingredients. True to its name, it was subtly reminiscent of the sea (in a non-fishy sort of way).

To accompany my “mock tuna,” I made a beautiful base of soft leafy greens to balance out the weight of the sunflower seeds and flush the body with alkalinity, enzymes, and light but satiating fiber. To emphasize the Mediterranean theme I was aiming for, without taking away from the Mock Tuna itself, I tossed the greens in a very minimal amount of raw apple cider vinegar. I added dimension with the subtle flavor of scallions, kalamata olives, and my favorite— Monterey Farms artichokes.

Because I needed to make this ensemble of borrowed recipes my own, I also reached out to my new favorite raw foods company, New Earth, for some extra crunch.

The last thing I would want my guests, or clients to do is shovel up their sunflower seed tuna with processed flour crackers, so in keeping with my seed theme, I knew these crackers would make an excellent addition to my salad entrée.

New Earth crackers are unique in that they use dehydrated chia seeds in their raw cracker recipes, differentiating them from the plethora of raw flax crackers that jump from the shelves of specialty grocers (Read more about the benefits of these high fiber, calcium and protein rich super foods with Dr. Oz). In fact, this out of the box thinking is what draws me to all of their raw food products. With such unique flavor and beautifully paired ingredients, I cannot help myself but to want to utilize the three-dimensional flavors that confidently explode from the New Earth packages. 

Krystalle, one of the generous and passionate founders, sent me her unique chipotle chia crackers, which I was beyond excited to share!

Crunchy, and vibrant in color with subtle smoky flavor, these raw crackers were a lovely and nutrient dense alternative to crackers or croutons. The New Earth Raw Chia Chipotle crackers made this salad pop with originality— both aesthetically and in taste.  I felt good about sharing these raw and alkaline creations with my guests. I only wish I could claim this recipe as my own.

You’ll be hearing more about New Earth, for sure.

Recipes

Mediterranean Mock Tuna Salad on a bed of Greens  (Serves 4)

Greens:

  • 6 oz Mache greens
  • 1 tbsp raw apple cider vinegar
  • ½ cup scallions, chopped
  • 1 tbsp fresh parsley, finely chopped
  • ¼ cup kalamata olives, rinsed and chopped
  • 1 package of Monterey Farms “Natural” artichokes, (or can– but rinse in cool water and drain)
  • Sea Salt and Freshly ground pepper to taste

Toss ingredients in a salad bowl and serve on plates.

Mock Tuna Salad—adapted from “The Everything Raw Food Recipe Book” by Mike Snyder with Nancy Faass, MSW, MPH and Lorena Novak Bull, RD

  • 2 cups sunflower seeds, soaked
  • 1 teaspoon mustard powder
  • 1/2 cup chopped celery
  • 1/2 cup chopped carrots
  • 4 tbsp chopped onion (I omitted this) 
  • 2 garlic cloves, minced
  • 4 tbsp lemon juice
  • 1 tbsp capers
  • 2 tbsp dulse flakes (this adds a salty sea flavor)

Process all ingredients in a food processor until the resulting pâté is well mixed and slightly chunky. Scoop ¼ cup onto each bed of lettuce and serve with a raw flax or chia cracker. I used the New Earth! Sprinkle with pink Himalayan sea salt and freshly ground pepper to taste.

Have you ever made a sunflower seed, or mock tuna recipe? Similar or different than this? Like or dislike?

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Entertaining this Fall: Massaged Kale Salad with Fresh Figs

Posted in Entree, Lunch, Recipes, tagged , , , , , , , , , , on September 26, 2012 | 3 Comments »

If you don’t like kale, you have not tried one of my recipes.

The trick to enjoying kale is not just the ingredients, but in the hands.

Yep.

The hands.

One must truly massage the curly leaves of the cruciferous kale (in a fat) in order to make it all the more enjoyable. By “breaking down” the roughage of the kale, we are also enhancing the digestive process and making the kale’s nutrients more useful to the body.

While I enjoy many versions of massaged kale, this salad was particularly spectacular.

A little avocado. A little citrus. Kale salad, I will never tire of you.

This time I opted to sweeten our greenery with a hefty drizzle of raw honey and fresh figs. This is the ideal salad for enetertaining. Don’t miss out on the creamy but sweet flavors this salad has to offer.

Gosh. I want some right now.

Ingredients– Party Size (Serves 6-12)

4 heads of raw organic kale, pulled from stems, hard ribs removed

½ cup lemon juice, freshly squeezed

Pinch of sea salt, optional

3 ½ organic avocados, pits removed

2 cups ripe figs, rinsed, stems removed, quartered 

1/4 cup shallot, thinly sliced

3 tbsp raw honey

3 tbsp fresh mint leaves, finely chopped

The How To: 

Place kale leaves in an oversized bowl and start by sprinkling your greens with sea salt. Next add your lemon juice and avocado. Use your fingers to really massage the oils and citrus into the leaves until sufficiently covered. The leaves will have wilted. This should take about 5 minutes.

Set aside figs and throw in remaining ingredients.

Toss.

Add in figs and gently toss, (or use as decor around the outside of your serving dish like I did here). Put salad in a serving dish.

Enjoy!!

What are you enjoying this Fall?

How do you enjoy your kale?

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Elegant Entertaining: Golden Tomato and Mache layered Salad

Posted in Juices, Lunch, Recent Posts, Recipes, tagged , , , , , , , , on September 18, 2012 | 1 Comment »

I love entertaining.

Especially when I get to design the menu.

As much as I love salad, I am not afraid to admit how unoriginal they can look inside of a bowl, or on a plate. This is why I know you will just love this layered salad. Use glass cups for a truly elegant look, or plastic cups and enjoy this dish on the patio. Regardless, you will not be disappointed with these beautifully layered and unique tomatoes and greens.

Not your typical produce, and not your typical presentation either.

Layers of velvety Mache greens and sweet, golden cherry tomatoes give this classy salad a unique texture and beautifully themed color. Dressed in thin garlic shavings and crisp fennel, the sweetness from the tomatoes are balanced by a creamy avocado and apple cider vinegar marinade. Completed with a dusting of lively, nutrient dense microgreens, this salad screams freshness, sophistication, and entertainment.

Ingredients:

3 tbsp raw apple cider vinegar

3.5 ounces baby Mache greens

1 cup micro greens

½ ripe avocado, cubed

2 tbsp fresh basil, finely chopped

2 pints organic tomatoes, quartered

1 tbsp shaved garlic

1/8 cup fennel bulb, thinly shaved

The How To:

In a small mixing bowl, toss Mache greens in 2 tbsps of raw vinegar and then sit aside to let marinate. Combine avocado, basil, tomatoes, garlic, and fennel in bowl with 1 tbsp raw vinegar. Sprinkle each bowl with a pinch of sea salt and ground black pepper to taste. Toss. Place Mache greens on the bottom of 12 small glasses, or dessert bowls. Next, evenly disperse and layer on tomato avocado marinade. Using the same bowl you mixed your tomato salad and avocado in, toss your microgreens in any remaining juices.

Finish with a layer of micro greens. Serve barely chilled, or at room temperature (tomatoes should not be stored in the fridge and they are more flavorful when served at room temperature).

What do you think about this salad?

Do you like tomatoes?

Mache?

Micro greens?

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Quick Vegan Burgers

Posted in Entree, Lunch, Uncategorized, tagged , , , , , , , , , , on July 19, 2012 | 5 Comments »

Pure greenery is not always the answer to satiation.

In joining a plant-based lifestyle, there is no sin in hoping for something similar to… well… meat (or call it what you want to call it).

Although I can remember the precise location I had my last burger in 2005, (Cheesecake Factory: bacon cheeseburger, side of fries, Boston, Massachusetts, Prudential Center– of which I ate it all) going back to a burger is not something I’d wish upon myself, at any point in my future. – Talk about slowing down digestion. Animal products are what I like to call the “slow down, low-down”. Slow to digest. Slow to nourish. Acid-forming– when the goal is alkalinity. A burden on the internal organs. All of which affect our health and mood.  A slow down, “low down”. 

That being said, it is perfectly normal to want something denser than greens, and a different texture than nuts.

However, just because you are craving something meaty, does not mean you need to go for the real thing, that your body is indeed looking for animal products, or that you need to venture into the “so-furkey-lurkey” aisle of meat mimicry.

Instead, you have to ask yourself the following:

  • What do I really miss about meat? (Warmth, Density, Family Gatherings, Texture)
  • What flavors? (Spices, Heat, Smokey, Salty)
  • Do you miss the addicting fatty component?– fat sends “pleasure signals” to the brain
  • The condiments? (ketchup, mayo, mustard, relish)
  • The toasted bread?

In many cases, all you really need….

is a mushroom.

Yep. A mushroom.

So before you start giving into meaty temptations, and opt for something your body will regret later, whip up this recipe for ultimate satisfaction.

In a Pinch Vegan Burgers

Preheat your oven to 400 degrees. Brush clean and decap a large portabella mushroom and season with the following spices:

Smoked Paprika, cumin, garlic, onion, black pepper, mustard and cayenne. Dust on generously. Amount is dependent on size of shroom, but should visibly cover the cap (about 1-2 tbsp of the spice blend per shroom). You can also use this fantastic “Barbecue Blend” spice by Spicely. As the mushroom bakes, it will absorb the flavors.

Note: Meat is salty– so be sure to sprinkle on your high quality sea salt– I like a Himalayan Pink Sea Salt to season my dishes.

To Bake:

Wrap shroom in a recycled tin foil, or place directly on a cookie sheet. Allow to bake until juicy.

Carefully remove and place on a bed of greens, or toasted sprouted bread (we use Food for Life). Top with some of your favorite “healthier” condiments for that authentic summer BBQ feel. 

Condiment and topping suggestions:

  • Grill, or bake yellow onion until limp and sweet (about 5 minutes)*. This gives onions a “sautéd” and caramelized feel. 
  • Organic Ketchup (I like Organicville)
  • Organic Stoneground Mustard*
  • Organic Relish
  • Organic Barbecue Sauce
  • Raw Saukraut*
  • Pico de galo, or salsa*
  • Roasted Red Pepper*
  • Poblano Peppers Chilis*
  • Soaked sun-dried tomatoes*, or Homemade Sun Dried Tomato Mayo*
  • Homemade Spicy Ratatouille Spread*
  • Add the fatty component of– avocado*, guacamole*,
  • or if you are my husband– a raw goat, or sheep cheese. 

*Healthier Option. Regardless of the label “organic”– most condiments are loaded with sugar and vinegar. “Organic” does not mean otherwise. Less processed is ALWAYS better. 

How do you satisfy you and your family? What’s your favorite spice combo and condiment?

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Health Savvy Summer Barbecues Ideas

Posted in Entree, Lunch, Uncategorized, tagged , , , , , on July 5, 2012 | 1 Comment »

Happy Belated 4th of July!

I love backyard summer shenanigans.

Good company.

Good Eats.

Good Weather.

Golden.

On that note, I happen to stray about as far as one can get from the typical American summer fare. Although I grew up with your traditional “dog” in a bun and American “cheese food” covered burgers, it has been years since I have partaken in that type of dining.

While there may never be day my family is invited over to a veggie burger soiree, I will die fighting to prove to my family, that healthy, eco- and vegan savvy meals do exist… and that they can be tasty and “normal” (well, maybe not “Texas normal”… but we are getting there).

Thank goodness for innovative and passionate foodies that have made my life infinitely simpler. Luckily my boys and husband love

Don’t hold out for the holidays, these summer barbecue options are perfect for every backyard bash.

The Veggie Burger

or

  • Baked, or Grilled Seasoned Portabella Mushroom (wrap in tin foil and put in an enclosed grill for a few minutes until juicy).
  • Simply sprinkle on spices like cumin, and ancho chili pepper for that smoky and savory flavor before cooking.
“Burger” of choice + Toasted Sprout Ezekiel bun + Your favorite burger toppings:

Options:


The (Un-fried) Fries
On days that I make the family baked potatoes, I always make sure to bake a few extra potatoes for French Fry Night. Although these fritters are not what I would call a “nutritious” meal, they are sure to satisfy the french fry craving, (sans the health hazardous process of frying) (which, by the way, is highly taxing on the body and the digestive system, leads to weight gain, and increases free radical formation– a.k.a. increases the rate of aging).
How to make the fry:
  • First, I poke holes in each potato with a fork or knife, and then wrap it in tin foil.
  • With the oven preheated to 450, each wrapped potato is baked for approximately an hour.
  • Leave potatoes in their tin foil blankets, and store overnight in the fridge.
  • When ready to bake the “fry” into the potato, place the oven on broil.
  • Unwrap each potato and slice into medallions. Because potatoes have been chilled, they should be easy to slice.
  • Place your “fries” onto a sprayed baking/cookie sheet.
  • Sprinkle generously with pink himalayan sea salt and your favorite spices. (I used smoked paprika, cumin and cayenne)
  • Bake/broil your fries until they are crispy on the top (approximately 10-12+ minutes).
  • For even “frying”, flip “fries” over after 6 minutes.
Make it Authentic.
Dip in Organicville Ketchup, mustard, or BBQ sauce.
Raw Corn Salad
Colorful, crunchy and naturally sweet, this raw corn salad is balanced with “barbecue” spices, which add a smokey, savory, and meaty component. This dish is the perfect side dish, or salad topper.
  • 5 ears of organic corn, shucked
  • 1/2 red bell pepper, finely diced
  • 1/2 orange bell pepper, finely diced
  • 1/4 cup red onion, finely diced
  • 1/8 cup fresh basil, roughly chopped
  • juice of 1 large lime
  • 1 tbsp of olive oil
  • Sprinkle: Coriander, Cumin, Chili Pepper, Pink Sea Salt
Sides:
Don’t forget the grilled veggies!
  • Slice up some zucchini, eggplant, onion, fennel, mushrooms, and peppers, and allow them to be salad toppings.
Avoid the food hangover and have fun with spices!
We love to sprinkle everything with garlic, cumin, ancho chili pepper, cumin, coriander, and sea salt. It adds character, mild spice, and a subtle smokiness that quenches cravings for the heavier meat dishes which zap our energy and weigh us down.
Drink of Choice for the kiddos
  • Zevia
Dessert of choice
  • So Delicious Coconut Ice Cream
I don’t think they are enjoying the delicious mango, coconut or pomegranate chip flavors one bit….

What are you enjoying outside?

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Pack n’ Go. Easy Vegan Sandwich

Posted in Lunch, tagged , , , on September 21, 2011 | 3 Comments »

When someone learns that I am vegan/raw, the next question is: “Does your husband eat like you too?”

Answer: “No. No, he does not… but he eats pretty darn well these days and it shows.” While his typical dish is not generally vegan, he is by no means opposed to veggie dishes.

That being said, packing a healthful lunch can be tricky for anyone, and everyone. Here is a simple sandwich I literally scrapped together for my guy the other day:

Creamy and flavorful Vegan Sandwich

  • 2 pieces of Whole Foods 365 Sprouted Grain bread
  • 3/4 of a ripe avocado, spread onto both pieces of bread
  • 1 leaf chopped organic romaine (left aside from dinner’s salad)
  • A mixture of grilled zucchini, and shiitake mushrooms (about 1/4 a cup, chopped and grilled/heated in the oven with a with a drizzle of evoo, and pink sea salt, until barely sizzling)
  • chopped red onion, just a few pieces is flavorful enough
  • 1 (jarred) artichoke heart, chopped (a random addition)
  • 2 chopped sun-dried tomatoes, pre-soaked
  • red pepper flakes*optional, and sea salt to taste
Why this works? Everything I threw together had different flavor, and texture. The avocado, adds creaminess– my favorite healthy fat, and readily digestible unlike the offending mayonnaise. The sun-dried tomatoes are a concentrated burst of rich tomato flavor, and add a punch of saltiness. The red onion, a sweet but pungent bite, balancing out the slightly bland avocado, and “grilled” zucchini.” Finally, the shiitake mushroom add just a barely there “meatiness.”
~ ~ ~ ~ ~
Squish everything onto your sandwich and pack for lunch. The trick to this sandwich is grabbing foods from dinner (or already prepped in the fridge), OR, cooking some “essential pieces” while making dinner. You could even add other veggies like fresh/previously frozen peas, or sauteed green beans from the meal. Either way, the combination of flavors is going to be tasty, and satisfying without the afternoon crash.
What else was in the lunch box?
  • Dried mangos (no sugar added, just mango)
  • Sweet potato chips by “Food Should Taste Good” — A great afternoon crunch. While I would hardly consider these a health food (they are mainly composed of corn, not sweet potatoes, and what is more “concerning” cooked in a lot of oil), they are a wonderful alternative to mass marketed potato chips, and remind me of Fritos. A superb substitute at football parties– and I am all for that. Thank goodness the males in my life are down with a good guacamole, and hummus (and not salsa con queso, or cheese dip).
And in his lunch bag for breakfast?
(Three Sisters Plain Oatmeal (add raw honey), a giant honey crisp apple, fresh coconut water (a “luxury” item), and blueberries…)
 ~~~~
More quick n’ easy sandwich variations to come.
What is your favorite sandwich recipe?

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“Wake Me Up” Pancakes (Vegan- but don’t tell…)

Posted in Breakfast, Desserts, Lunch, Recipes, tagged , , , , , , , on August 17, 2011 | 6 Comments »

I am always on a mission to impress my three… make that four, biggest critics– a.k.a. My soon-to-be husband and the kids.

I strongly dislike being the “step-mom” that… gags at the mention of bacon, butter, and fast food… cringes at highly processed “snacks” and desserts… and holds my breath when foods try to mislead their audience into thinking that they are at the height of health. Bah! It’s bad enough that Disney’s “Cinderella” comes to mind when I think of the words, “step mom.” I want to be “cool” too (in their eyes), without wavering in my beliefs. 

More importantly I want them to see that not only does unprocessed, unrefined, and wholesome foods make them feel better (which yes, even at their young ages, they acknowledge), but I love to demonstrate the tastiness of wholesome foods in the kitchen as well. 

I am no baker. Back in the day I was a brilliant cake-box cooker, and I could decorate a “cut n’ bake” sugar cookie like nobodies business,but errrrrr…

Baking from scratch? Baking without the crutch of butter, sugar, and white flour? Hmmmmm…. Can I have a glass of wine to ease my anxiety as I attempt to whip up some muffins? How about we start with pancakes…

Lucky me… it worked! These Inspired Vegan Pancakes were a total hit and sweet enough without syrup! (Side Note: The family is not vegan.  I do not cook all vegan. However, I like the challenge of “vegan-izing” their favorites whenever there is a “healthier” alternative…). 

Ingredients:
Dry:
1 1/2 cups whole wheat pastry flour
2 packets of Stevia (I used NuStevia)

2 tbsp unsweetened cocoa powder (optional)

1 1/2 tsp baking powder
1/4 tsp pink himalayan sea salt
Mix the dry ingredients and set aside.

Wet:
1 1/2 cups coconut milk (vanilla, or unsweetened)
1 1/2 tbsp milled flaxseed mixed with 4 tbsp water (you will want to set this aside to “thicken” for a minute prior to adding to the mixture).
2 tbsp olive oil
8 drops vanilla NuStevia

  • Combine your dry and wet ingredients and mix until smooth. You may wish to add other “cool” ingredients… we almost always choose dark chocolate shavings by Dagoba (non-vegan, about 2 tbsp freshly shaved).
  • Heat up your stove top and pan. Spray the pan with some non-stick cooking oil (I used legit coconut oil, which can sometimes get too oily).
  • Scoop in your batter… cook on medium heat until the top begins to bubble… then flip…
Serve with maple syrup if needed… but I served these with just a few fresh chocolate shavings. These guys are sweet…
Enjoy! Enjoy! Enjoy!
~ – ~
*These Dairy-Free, and Eggless Pancakes were Inspired by “Holy Cow Vegan Recipes” and modified by yours truly without soy.
Are you an expert vegan baker? Have any recipes to share?
Have any kid, husband, and non-vegan approved “vegan” approved recipes? 

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