Amazing Gluten Free, Dairy Free Pancakes!

Great for a Weekend Morning...
Silver Dollar Blueberry Pancakes
Gluten Free and Dairy Free!

Ingredients:

1 1/2 cups  finely ground blanched almond flour

1/2 tsp. baking soda

1/2 tsp.  salt

1/2 tsp.   cinnamon (optional) 

3 large eggs 

4-5 Tbs. full fat coconut milk

2 Tbs.  honey

1 tsp. vanilla or juice of half a lemon
1/4 cup fresh blueberries (optional)

Non-stick cooking spray or butter

Directions:

In a medium mixing bowl, sift and/or mix together the almond flour, baking soda, salt and optional spice.

In a separate bowl, blend together the eggs, coconut milk,  honey and vanilla.

Add the liquid ingredients to the dry and mix well. Let rest for 5 min. 

Spray a pancake griddle or non-stick pan with the cooking spray or butter.  Turn the stove onto medium and preheat the pan for about a minute.

To check if the pan is ready to cook, sprinkle a few drops of water in the pan.  If bubbles jump around, then it is ready to use.

Add about 2 Tbs. of batter to the pan.  Cook for about 1 to 2 minutes, until pancakes puff up and are dry around the edges.

Flip the pancakes over with a pancake spatula.  Cook for 1 to 2 minutes more, until the pancakes are golden brown.  Repeat the steps. until all the pancakes have been made.  

Serve with butter and warm maple syrup if desired.

Makes about 25-30 silver dollar size pancakes.  Enjoy!

Easter Morning Oven Baked French Toast

This is a great recipe for your family to make ahead and enjoy Easter morning!

(Courtesy of Ladera Ranch - Macaroni Kids)

Ingredients:

1 loaf of bread, cut into 1" cubes (French bread, Texas Toast and homemade bread works well)
8 eggs
3 cups milk
3 tablespoons sugar
3/4 teaspoon vanilla
3/4 teaspoon salt

Topping:
3 tablespoons butter or margarine
3 tablespoons sugar
2 teaspoons cinnamon
Maple syrup

Place the bread cubes in the bottom of a greased 9x13x2" baking dish. In a bowl, beat eggs, milk, sugar, vanilla and salt. Pour the liquid evenly over the bread, making sure each piece is saturated. Cover and refrigerate 8 hours, or overnight.

Remove the dish from the refrigerator 30 minutes before baking. Preheat the oven to 350 degrees. Dot the top of the casserole with butter. Combine the sugar and cinnamon and sprinkle evenly all over the top.

Cover and bake at 350 degrees for 1 hour, or until a knife comes out clean in the middle. Let stand for 5 minutes before cutting. Serve with syrup and enjoy!

Merry Christmas Fudge Recipe!

Kids love to make this recipe!  

It's fail-proof and super easy, 

with less than 5 ingredients!

Ingredients:

3 cups (18 oz.) semi-sweet chocolate chips

1 (14 oz.) can sweetened condensed milk

Dash of salt

1 1/2 tsp. vanilla extract

Instructions:

1.  Line a 8" or 9" pan with wax paper.

2.  Melt chocolate chips with sweetened condensed milk and      salt in a heavy saucepan.   
      

3.  Remove from heat; stir in the vanilla.  

4.  Spread evenly in prepared pan.

5.  Chill about 1-2 hours or until firm.  Remove from pan by     lifting the edges of wax paper.          
   
6.  Peel off paper and cut into squares.  Enjoy!

Penne Parmesan Chicken Pasta

(This recipe is adapted from Goodenessgracious.com)

Ingredients

• 1 lb. asparagus, fresh or frozen, steamed 
• 12 oz. penne pasta, cooked according to package directions
• 1/4 c. olive oil
• 1 lb chicken breast, cut into bite size pieces
• 1/2 c. grated parmesan cheese

Brown 1lb. of cut up chicken breast in a non-stick skillet,

 seasoned with a little salt and pepper.

Take the fresh or frozen asparagus and place in the bottom of a 9 x 13 pan.  

You can chop them, or leave them whole.

Add the cooked pasta.

Drizzle with 1/4 cup of olive oil.

Add the chicken and stir to coat everything.

Sprinkle with 1/2 cup of the grated parmesan and 

put under the broiler for 5 minutes to until lightly browned.

This is soooo good!  Kids will love this!

Strawberry Mango Salsa

Mangos and strawberries are rich in a variety of phytochemicals and nutrients. The fruit pulp is high in prebiotic dietary fiber, vitamin C, diverse polyphenols and provitamin A carotenoids.


3/4 cup strawberries, finely diced
3/4 cup mangos, finely diced
1/4 cup red onion, finely chopped
6 basil leaves, finely chopped
1 Tbs. fresh lemon Juice
1/4 tsp. sea salt
1/4 tsp. black pepper


Combine all ingredients and allow to sit in the refrigerator for a few hours, covered.
Serve with cinnamon-sugar pita chips.  Enjoy!!

5 Ingredient Healthy Granola Bars

Ingredients:

4 cups rolled oats
2 tablespoons sesame or chia seeds 
1/2 cup unsalted peanuts, chopped
3/4 cup natural peanut butter, melted
1/2 cup brown rice syrup or honey

(other ingredients you can add in:)
chocolate chips
wheat germ
flaxseed
dried fruit 
other nuts
seeds
coconut

Directions:

Preheat over to 350.

In a large bowl, combine oats, seeds and peanuts. Add brown rice syrup (or honey) and mix to combine. Add melted peanut butter and mix until moistened. This works as a perfect, simple granola bar, but you can also throw in any add-ins at this time. Fold them into the dough. You may need to get in there with your hands and work the granola dough! If dough is still too dry (this can depend on your ingredients) add more peanut butter or syrup (or honey) 1 tablespoon at a time until moistened.

Press dough in a greased (non-stick spray) 9" x 13" baking dish. Bake for 25 minutes.

Greek Pasta Salad

        

INGREDIENTS:

FOR THE DRESSING

1 cup olive oil
3/4 cup red wine vinegar
2 teaspoons garlic powder
2 teaspoons basil dried basil
2 teaspoons dried oregano
1-1/2 teaspoons freshly ground black pepper
2 teaspoons granulated sugar

FOR THE SALAD

1 pound rotini pasta cooked according to package directions
1 pint cherry tomatoes, cut in half (you can also sub in grape tomatoes)
1 large cucumber, seeded and chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
4 green onions, thinly sliced
3/4 cup Kalamata olives
1-1/2 cups crumbled feta cheese
1/2 lb. salami or pepperoni -  sliced
Fresh basil leaves for garnish

DIRECTIONS:

1. In a a large Mason jar or other sealable container, combine olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Shake well to combine.

2. In a large bowl, combine cooked pasta, tomatoes, cucumber, bell peppers, green onions, olives, feta cheese and salami or pepperoni.

3. Separate and reserve ½ cup of dressing in the refrigerator.

4. Toss the pasta salad with the rest of the dressing until evenly coated. Cover, and chill overnight.

5. Right before serving, freshen the salad with the reserved dressing, tossing to coat.  Garnish with freshly chopped basil leaves, sprinkled on top.