Healthy Oatmeal Pancakes – with Ground Flax Seeds & Apple/Pear/Mango & Kale Puree
Sounds complicated? It’s not. I’m cheating here by using my daughter Maja’s school snack to add to the healthiness of this pancakes. This little fruit & veggie concoction not only adds vitamins, but moisture as well. And the kids won’t even know it!!
Kaj blissfully unaware of the kale and flax seeds in his pancakes.
Here is Kaj (my picky 3 year old) happily and blissfully unaware that he is having kale for breakfast. Mommy wins the battle this time!!
What you need for the pancakes (Makes about 12):
- 1 cup of Flour
- 1 cup of Milk
- 1 Egg
- 1/2 cup of cooked Oatmeal (1/4 oats & 1/2 cup of water – cooked for 1 minute in microwave)
- 1 tbsp. of ground Flax Seeds
- 2 tbsp. of Baking powder
- 1/2 tsp. of Salt (less or more according to your preference)
- some Cinnamon (if you are a fan)
- 1 tsp (or more) of Vanilla extract
- 1 Apple Sauce/puree type package (it doesn’t have to be the one I used)
Let’s do this:
- Heat frying pan over medium heat with a little butter (or vegetable oi).
- Mix dry ingredients (i.e. flour, baking powder, salt, cinnamon, flax seeds.
- Add & mix in milk, vanilla, oatmeal, apple & veggie puree, and the egg. Make sure all ingredients are well combined, but don’t overmix.
- Cook pancakes over medium heat (turn down heat if the pancakes get too dark) – flipping pancake after about 1-2 minutes.
Blueberry Syrup (No sugar added)
Add about 1 cup (or more if you want) of frozen blueberries to small sauce pan. Add a splash of water. Cook/Simmer over medium heat for at least 10 minutes, until the blueberry liquid is syrupy. That’s It!!! Easy!
Drizzle over pancakes and serve.
Oatmeal Pancakes & Blueberry Syrup
So, there you have it – a super healthy and delicious brunch or breakfast. Notice – we didn’t add any sugar to the pancakes or the blueberries : ) . I don’t think these pancakes require Maple Syrup, but that is up to you!
I hope you enjoy, and as always let me know what you think.
Easy Vegan Dinner – Portobello Mushroom and Zucchini “Risotto”
I am not a Vegan – but I still love to cook easy vegan or vegetarian meals. I love to create a delicious homemade meal in about 30 minutes or less, using just a few quality ingredients. If you start out with great ingredients, preferably organic, you will get better tasting food with much less effort. I’m a strong believer in “less is more”!
What you need (this makes about 3 servings)
- 1 Portobello mushroom
- 2 small Zucchinis
- 1 Onion
- 3 Cloves of Garlic (less or more according to your taste)
- 1 bag of frozen cooked Brown Rice (or any cooked rice, quinoa, bulgur etc.)
- Salt & Pepper according to your taste
- Peel and finely chop onion
Vegan Portobello & Zucchini “Risotto”
- Wash and chop mushroom and zucchini into bite size chunks
- Peal and chop garlic cloves
- Microwave frozen brown rice according to directions (usually 3 minutes) – and set aside
- Heat up 1-2 tbsp. of olive oil (or other vegetable oil) over medium heat, in a medium or large pan, for about 1 minute – then add the chopped onion
- Cook onion, stirring occasionally, until soft and translucent (for about 5 minutes)
- Add Portobello mushrooms and zucchini and sauté for about 5 minutes, stirring occasionally
- Add chopped garlic and cook for about 1 minute (be sure not to burn the garlic)
- Add cooked rice
- Season with salt & pepper (and any other spices of your choice – fresh thyme would taste great with this)
- Add some water or vegetable stock – or the “risotto” would be too dry. At this point you could add almond milk or coconut milk for real creamy consistency. (If you are not a vegan – feel free to add 1/4 heavy cream or half & half)
There you go – in less than 30 minutes you have an Easy Vegan Dinner (or Lunch). I hope you enjoy this meal! This recipe can of course be adjusted many ways – using different veggies, different grains and spices.
I would love to hear your thoughts, suggestions, or about your version of this simple vegan meal.
Raspberry, Blueberry, Pineapple, Spring Greens, Oats and Ground Flax Seeds Smoothie
Raspberry, Blueberry, Pineapple, Oat, and Ground Flax Seed
What a great way to start your day! Antioxidant raspberries, Vitamin C and K from the blueberries, manganese (which helps supply energy) from the pineapple, fiber from the spring greens and oats, and finally Omega-3 fatty acids from the Ground Flax seeds. Wow – that’s a mouthful!!
What you need:
- About 1 cup of Spring Greens
- 1/4 cup of Raspberries
- 1/2 cup of Blueberries
- 1/4 cup of Pineapple Chunks
- 1/4 cup of Oats
- 2 tbsp. Ground Flax Seeds
- Water to cover ingredients (or Almond Milk, Regular Milk – whatever you prefer)
Extract or blend until smooth! Drink up!
Easy Vegan Sandwich – Guacamole, Cucumber, and Tomato on Homemade Bread
Who says Vegan have to be complicated? I am not Vegan, nor am I a Vegetarian, but I do enjoy a healthy meal. And for lunch I do not love a sandwich filled with processed lunch meat (that’s just me). This is as simple as it gets – just smear on some guacamole (or mash up some avocado), put a few slices of tomato and cucumber on some yummy bread. Maybe even your homemade bread!
If you have really good ingredients, you get really good results. Pretty basic stuff really. And need I say it? Whenever you can – please use organic ingredients : )
Here’s to your health! This is a wonderful health cocktail – with Vitamin C (from the banana, blueberry, and pineapple) to boost your immune system, and with bone building Vitamin K (from the spinach). I am not a certified nutritionist myself – but it is my understanding that all these ingredients have anti-inflammatory benefits as well!
What you need (in case the picture wasn’t clear enough!):
- About a handful of Fresh Spinach
- 1/2 Banana
- 1/2 cup Frozen Blueberries (or Fresh would of course work too)
- 1/2 cup Frozen Pineapple Chunks
- Water to cover (if using the Nutribullet don’t go over the Max line)
- (1-2 tbsp. of ground flaxseeds)
Extract/Blend until smooth! Drink and enjoy!
Don’t worry about the spinach – you will not even be able to taste it. Be brave and try : )
Do you have an hour to spare? And some flour, bread(or instant) yeast, salt, sugar(or honey), and oil (some kind of vegetable oil)? Then you are all set to bake your own delicious bread!
All you need is some measuring cups and spoons, a bowl, and perhaps a wooden spoon. If you have a bread machine – that’s great, but I don’t. If you are doing all the baking by hand, you are only adding a tiny bit of muscle and a couple of minutes to the recipe : ) You can do this!
So – without taking up anymore of your valuable time, here is the recipe:
One Hour, Easy, Delicious Homemade Bread (Makes 2 Loaves)
- 5 1/4 flour (all purpose works fine)
- 2 – 4 tbsp sugar (or some honey)
- 1 1/2 tsp salt (teaspoon not tablespoon!)
- 1 1/2 tbsp Bread/Instant Dry Yeast
- 1 1/2 tbsp oil
- 2 cups of warm (lukewarm) water
- Mix dry ingredients (i.e. flour, sugar, yeast, and salt). Add water and oil to flour mixture.
- Mix together with a wooden spoon and then get your hands dirty (after you washed them hopefully) and kneed the dough into a ball. A rather sticky ball. At this point divide the ball in two and form into two loaves. Place loaves on a cookie sheet covered with parchment paper (or greased with oil). Dust the loaves with some flour and cover with clean kitchen towel.
- Preheat oven to 350 Fahrenheit
- Let the loaves rest/rise for about 25 minutes (most of the rising happens in the oven).
- Before putting the bread in the oven, cut a few slits on top of the loaves (see picture).
- Bake for about 25 minutes, or until golden brown. My mom says if you knock on the bread and it sounds hollow – it means the bread is fully baked. Tack Mamma!
- Let cool on a rack (otherwise there will be a build up of moisture under the bread).
- Enjoy with some butter!!!!
You have now baked your very own bread! Easy, right? Congratulations. Hope you like it.
Several versions of this recipe is on Pinterest – so I can’t credit one exact source, but one source listed was La Fuji Mama.
This is my first blog post – EVER!
In the future I will be posting pictures and recipes of my everyday food, but today I will just refer you to my Pinterest page – for you to get an idea of the kinds of food I love. Some of those recipes I will probably never try – if they are too complicated, require too many ingredients etc., but that doesn’t stop me from admiring the pictures and dreaming of eating those delicious dishes.
Hope to see you soon again!