MY HEALTHY FESTIVE PANCAKES !!!

INDULGENCE ALERT! December holds so many relentless temptations; sugary cocktails, heavenly mince pies, calorific festive dinners, and all the other trimmings. Whilst the FitnessOnToast ethos encourages regular engagement with your ‘cheat treat’, it certainly doesn’t condone the tragicomic 7,000 calories that the average Brit will eat on christmas day! So for now, here’s my latest tasty recipe to help you stay on track with your fitness goals this December; Healthy Festive Pancakes! The ingredients are all natural, the taste is naturally (and modestly) sweetened, the texture is somewhere between regular and American pancakes (filling and thick, yet light and fluffy, with a deliciously full flavour). The result crushes future urges and/or temptations! Click MORE to get the ‘How To’…

My Healthy Festive Pancakes

These pancakes consist of six natural ingredients – banana (which lends the creamy consistency, is a natural mood-enhancer, & affords plenty of potassium), peanut butter (a great source of healthy fats, mainly Mono & Polyunsaturates, with a good amount of protein circa 2 tbps = 7 grams of protein), cinnamon (only a small amount required, offering such rich festive flavour & contains manganese, iron, calcium, and fibre), eggs (high in protein – 13g protein per 100g), almond milk and rice flour. They’re super quick-and-easy to make and they’re gluten free. Each regular-sized pancake weighs in at just under 190 good calories. Give it a go and let me know what you think with a comment below ? x

INGREDIENTS:
1. 1 Banana
2. 1 Organic free-range egg
3. 1 tbsp Peanut butter
4. 2 tbsp Rice flour
5. 2 tsp Cinnamon
6. 1 cup almond milk
7. Coconut butter to fry

HOW TO?:
1. Crack the eggs in a bowl, add the banana, peanut butter, almond milk, cinnamon and flour
2. Use a electrical whisk and stop when smooth and fluffy
3. Smear a tiny corner of coconut butter over the surface of a frying pan
4. Pour a small measure of the pancake mix on the pan. Fry for c. 20 seconds until golden brown on each side
5. Serve with fresh berries or a bowl of 0% Total greek yoghurt to compliment the texture & temperature!
6. Savour and enjoy!!!

THAT’S JUST (HAZEL)NUTS !!!

Like the majority of humans, I have a faithful, loving and super-rewarding relationship with chocolate. We’re perfectly compatible, rarely quarrel, and see each other as often as possible… but not usually at breakfast time, for you see, chocolate isn’t really a morning person. This post is about how I made chocolate wake up and get ready with me in the mornings; the recipe for my home-made, healthy superfood Nutella-esque spread! Click MORE to get the ‘what’ and ‘how to’…

Instructions

Nutella is the category killer for chocolate at breakfast. They have cornered the market for those who want sheer, creamy, velvety, nutty choco-indulgence spread over their morning toast (or just dolloped on their spoon!); however, whilst it is undeniably delicious, it’s composed of 30g fat per 100g, and is loaded with 55g of simple sugars per 100g, so it isn’t necessarily what I’d class as fitness on toast!

I’ve long thought that it should be possible to enjoy that flavour and indulgence in a healthy way, so armed with my trusty Nutribullet, I blended up a batch of my own healthier hazelnut chocolate spread, using broadly unrefined, healthy ingredients. It’s NOT a light, calorie free option, but you can rest assured that the calories you are taking in (which, by the way, are crucial in order to fuel your active lifestyle) are the ‘best kind’ of calories, bursting with ‘good’ omega fats, plenty of fibre, and more complex sugars. Here are the instructions;

INGREDIENTS:

150g of Hazelnuts
2 tbsp Smooth Almond Butter
1 tbsp Coconut Oil
2 squares of 90% dark chocolate
vanilla essence
50ml almond milk

HOW TO:

1) Place the 150g of hazelnuts into the blender chamber and start to blend them until the consistency turns into a wood-chipping paste (you’ll recognise it when you see it!)
2) Spoon in the almond butter, coconut butter and add c. 25ml of Almond Milk.
3) Grate two or three squares of 90% dark chocolate into the mixture.
4) Blend up the mixture for a further 20 seconds or so, until the texture starts to become smoother
5) Add the remaining 25ml of almond milk if required and blend again for a further 20 seconds or so.
6) Note that the texture will not likely become as smooth as pure nutella, as the amount of fats employed in my version are far lower. It should look a little more granulated (as per the below picture). But the taste will be epic!
7) Spread the mixture onto a couple of wholegrain oatcakes and serve with assorted berries! Voila Faya x

AVOCADO CHOCOLATE MOUSSE!

I have a relentless sweet tooth and whilst I try to tame it, nothing ever tastes quite as good as a chocolate dessert! So here’s my version of healthy (in moderation) chocolate mousse! The base is made using avocado which packed with healthy fats and a good amount of dietary fiber too (27g per 100g). The avocado contains a the good monounsaturated fat which will help the body in growth, repair, and development of tissue, including muscle cells. It’s a great alternative to heavy creams which are made of the wrong kind of fat. The end product I assure you tastes just like the real deal! Click MORE to find the rest of the ingredients and ‘how to’…

Instructions

Ingredients

1. 4 squares of 70% dark Lindt chocolate

2. 2 large & very ripe avocados

3. 1 tbsp Manukha honey

4. 1 cup of unsweetened almond milk

5. 2 tsp. pure vanilla extract

6. A pinch of pink himalayan salt

7. Crushed nuts – preferable almonds or hazelnuts but pecans, cashews etc work just as well.

8. Fresh berries – raspberries, blueberries, cocnut flakes, cocao nibs, etc for garnish

Directions

1. Pop the 4 Lindt Chocolate squares in a bowl over a saucepan of simmering hot water. Gently stir until the chocolate is melted and smooth.

2. Put the avocado, vanilla extract, manuka honey, almond milk, pink salt and cocoa into a blender until the consistency resembles a light mousse circa (2-3minutes).

3. Scrape it out of the blender and spoon the mousse into serving glasses, then leave in the fridge for a few hours to chill.

4. For decoration, sprinkle the crushed nuts, cacao nibs and some berries on top.

6. Serve; Voila!

I think this chocolate mousse proves once again that you can achieve delicious flavours organically without added artificial, unhealthy ingredients.
– The dark chocolate is high in the minerals magnesium and copper which help to activate enzymes your cells need to support your metabolism and make usable energy.
– The avocado is packed with healthy fats (which will help the body in growth, repair, and development of tissue, including muscle cells) and a good amount of dietary fiber too (27g per 100g).
– The unsweetened almond milk is low in calories and sugar yet gives the mousse an airy consistency and also adds a little bit of a nutty taste.
– The Manuka honey is natural and wonderful sweetener alternative to artificial white sugar.
– The crushed nuts on top add a lovely crunchy texture to complement the creamy airy chocolate mouse.

I hope you love this mouse as much as I do and it’s such a joy, and a fabulous party trick serving it to friends and afterwards telling them it’s in fact avocado! No one will believe you! Faya x

D.I.Y. NATURAL ICE LOLLIES!

Summer temperatures are upon us, and that brings with it the need for refreshment… these might well be the best ice lollies I’ve ever had! A bold claim, but to my defence, the ingredients are a collection of favourites; fresh fruits and berries – bursting with vitamins and minerals, plus they’re naturally sweet and delicious! The advantage over shop-bought products is that you KNOW they contain no preservatives, colourings, flavour enhancing chemicals or artificial bits – plus they’re totally fresh! These ice lollies are all-natural, super quick-and-easy to make, and are perfect for children and adults alike on a hot summers day! Click MORE to get the recipe, and for the chance to WIN YOUR OWN VITAMIX, the ultra high-performance blender, which I’m giving away to one lucky reader …

Typically when making your own lollies, most recipes suggest you add fruit juice but since supermarket juice is often high in sugar and packed with preservatives, I made my own cold press juice as a base using apples and lime (recipe at the bottom) – it’s fresh, lower-fructose, and nutrient-dense. I used some of this juice for all the flavours of the lollies. I love a bit of variety, and so made a few different flavours – peach, raspberry, blueberry, cherry, strawberries and mango but the flavours and combinations can be endless. If, like me, you just love all things ice-cream/ice-lolly related, then this recipe is for you! I used my Vitamix to create them, using the lower settings to mix the berries as I personally prefer the consistency to be slightly granular, so that I can identify, taste and see some of the seeds in the strawberries and raspberries for example. If you want it totally smooth, you can go high-power on the Vitamix and achieve total velvet consistency!

COMPETITION TIME!

One of you is going to win a brand new Vitamix S-30 personal blender (like my one above) which is worth £400 / $600. I’ll send it out to you, so you just sit back and wait! If you want that to be you, there are 3 easy steps to be in with a chance:
1) Follow me on Twitter (& like + retweet the ‘competition’ tweet), then
2) Follow me on Instagram , like the Ice Lolly picture & leave a lovely comment about what recipe you plan to make with your Vitamix! Then finally,
3) Follow @VitamixUK on Twitter too, and you’re done Closes 1st July, so GOOD LUCK!!!

Instructions

Ingredients (makes 6-8 lollies):
1) 150 g ripe raspberries
2) 1/2 cup fresh cold press Juice (recipe below

How To:
1. Rinse the raspberries and start by mixing them in your Vitamix.
2. Add the homemade juice to the raspberry mixture
3. Taste to see whether you need a little more juice to naturally sweeten the mixture
4. Put the mixture in the Ice lolly containers and pop them in the freezer until frozen (circa 5hours)

Homemade Juice (to sweeten the lollies)
Make your own to avoid unnecessary sugars and additives! Ingredients:
1) 1 ripe apple.
2) 1 peeled lime (I used 2 as I love lime)
3) Just pop them all in a cold press juicer and let it do its thing!

FLAVOURS: THE SAME METHOD ABOVE APPLIES TO THE REMAINING FLAVOURS!
– PEACH: 4 x medium-sized ripe peaches
– BLUEBERRY: 200g of blueberries
– CHERRY: 250g of cherry
– MANGO: 1 x large ripe mango

Enjoy! Faya xx

QUINOA + NUT GRANOLA !

Like most people, I’m constantly trying to master my sweet tooth; in tireless pursuit of healthy-yet-tasty dishes, here’s a fabulous breakfast offering, loaded with nourishing nutritional value and exquisite taste to satisfy the sugar craving! Granola from supermarket shelf tends to be full of simple sugars and transfats, but my home-made version is altogether more friendly! Quinoa, about which I’ve written previously, replaces oats in this batch, and a host of cinnamon-covered nuts-&-seeds make an appearance too, garnished with delicious berries! My personal view is that there’s no substitute for actual, genuine sugars, so I’ve lightly glazed the granola with Raw Manuka Honey (courtesy of Steens, with whom I’ve collaborated to whip up a number of delicious, healthy recipes). I’ve long believed Manuka to be a fabulous natural alternative to refined sugar, and has that beautifully rich floral aroma. The whole recipe is super easy to make, and is great for kids and adults alike! Click MORE to get the ‘why’ and ‘how to’, along with the health benefits of Manuka.

Instructions

200g quinoa uncooked
1/2 cup chopped almonds
1/2 cup chopped hazelnuts
1/2 cup chopped pecans
1/2 cup of whole cashews
1/2 cup of sunflower seeds
1/2 cup of pumpkin seeds
1/2 cup of dried cranberries
1 tablespoon of coconut oil
1 tablespoon of Steens 15+ Manuka honey
1 tablespoon of cinnamon

HOW TO:
1) Boil the quinoa, drain it, and let it dry on kitchen towel.
2) Preheat oven to 350 degrees. Lightly coat the baking tray with coconut oil.
3) Mix all ingredients together. I used my Vitamix for 15 seconds on the lowest intensity.
4) Spread the mixture on a baking tray and toast for c. 5 minutes.
5) Allow to cool almost completely before manipulating, then popping it into your muesli container!
6) Dollop out some yoghurt into a bowl, and sprinkle granola over and around it, garnishing with berries. (I’ve also displayed the almond-milk version in a picture below, which works perfectly too!)
7) Consume! Faya x

Blueberry Lemon Scones

I ;ve been on a Greek yogurt kick lately, and I ;ve been intrigued by the idea of baking with yogurt after the smashing success of these blueberry muffins. Yogurt is fantastic in baked goods; it imparts a light, moist texture and flavor and is so much better for you than fattening alternatives like butter, sour cream or cream cheese. Generally speaking, you should be able to replace half the amount of butter in baked goods with half the amount of Greek yogurt (e.g. 8 tablespoons of butter becomes 4, plus 2 tablespoons of yogurt).Since scones are notoriously heavy in butter, I thought they would be prime for adaptation. I attempted to replace some butter in these raspberry oatmeal scones with yogurt, while also replacing the all-purpose flour with whole wheat pastry flour. I ended up with pretty pictures of mediocre scones, so the photos joined the ranks of failed recipes in my Lightroom. That happens more often than not—I only share the absolute best on the blog.So I searched around for a whole wheat scone recipe with Greek yogurt, and eventually landed on a gorgeous post by Caroline of chocolate & carrots. It was exactly what I was looking for, so I followed her recipe closely and a mere 35 minutes later, took a bite of the best scone I ;ve ever tasted.The scones are everything a scone should be: slightly crispy on the outside and delicately moist and fluffy on the inside. Not too sweet, yet packed with flavor. Thanks to the lighter texture of whole wheat pastry flour, they don ;t taste like heavy, nutty whole wheat scones. The Greek yogurt lends moistness and a slight tang, which plays nicely with the lemon zest. Truly, I believe this is the scone recipe to end all scone recipes.Not convinced? Let ;s examine the reaction of two grown boys who had the fortune of walking into my kitchen the day I baked these scones. After one bite, the first yelped in delight and cursed its perfection. That night, the other boy practically waltzed around the kitchen, mm-mming as he relished every last bite of his scone. The latter may have had a few drinks beforehand, but I assure you that these boys don ;t normally get excited about scones. They ;re just that good. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Blueberry Lemon SconesAuthor: Cookie and KatePrep Time: 20 minsCook Time: 15 minsTotal Time: 35 minutesYield: 8 scones 1xCategory: Breakfast★★★★★4.9 from 18 reviewsIf you’ve been intimidated by baking scones, don’t be afraid to try this recipe. I was surprised at how easy it was to throw the ingredients together. Shaping and slicing the scones was easy, too. Make them for breakfast this weekend, and freeze the rest for later! Scale 1x2x3x Ingredients1 ½ cups whole wheat pastry flour or whole wheat flour½ cup whole wheat flour1 tablespoon baking powder3 tablespoons turbinado (raw cane) sugar, plus more for sprinkling on top⅛ teaspoon salt5 tablespoons cold unsalted butterZest of 1 lemon1 cup blueberries (I used frozen but fresh would be even better!)½ cup plain low fat Greek yogurt (I used 0% fat yogurt by Fage)½ cup milk of choice (I used 2%)InstructionsPreheat oven to 425 degrees Fahrenheit.Combine flours, baking powder, sugar and salt in a bowl and whisk together.Slice butter and drop into dry ingredients. If you have a pastry cutter, use it to cut the butter into the flour. If you don’t have a pastry cutter, use a knife to cut the butter into tiny pieces and mix it into the flour.Add blueberries and lemon zest and gently stir. You can use frozen blueberries, no thawing necessary.Gently mix in milk and yogurt. Eventually you’ll need to use your hands to knead the last of the flour into the dough.Form dough into a circle about that’s about an inch deep all around. Cut the circle into 8 slices.Separate slices and place on a baking sheet covered in parchment paper or foil.Sprinkle the tops of the scones with a bit of raw sugar.Bake for 15 minutes or until light brown.

Baked Oatmeal with Blackberries & Coconut

How is your summer thus far? Mine has been spent on patios and porches, with good company and cocktails. It hasn ;t been kind to my meager checkbook, but laughs with friends have been good for the soul. I worked entirely too much last summer, and I ;m determined that this one will be different—a season to remember.Since berry season is upon us, I thought I ;d share my latest breakfast recipe discovery. It ;s based off Heidi Swanson‘s recipe for baked oatmeal, which was published in her latest book, Super Natural Every Day. My adaptations were inspired by another recipe from Heidi ;s book, a blackberry and macaroon tart. The book is at the top of my wishlist, but I found the baked oatmeal recipe on Lottie + Doof.My adaptation eliminates the nuts, and incorporates coconut flakes and coconut milk. I used blackberries, but this baked oatmeal recipe would also be terrific with raspberries or strawberries, too. It ;s just sweet enough, and best after it has cooled for a few minutes, which gives it time to set. Scroll down for the recipe! 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Baked Oatmeal with Blackberries, Coconut and BananaAuthor: Cookie and KatePrep Time: 15 minsCook Time: 45 minsTotal Time: 1 hourYield: 8 1xCategory: Breakfast★★★★★4.9 from 11 reviewsYou ;ll love this baked oatmeal recipe, which calls for coconut milk and coconut flakes, and is naturally sweetened with maple syrup. Use your favorite berries! Scale 1x2x3x Ingredients2 cups / 7 oz / 200 g rolled oats½ cup unsweetened shredded coconut1 teaspoon aluminum-free baking powder1 ½ teaspoons ground cinnamonScant ½ teaspoon fine-grain sea salt1 can / 14 oz / light coconut milk⅓ cup / 2 oz water⅓ cup / 2 oz / 60 g pure maple syrup (or raw sugar)1 large egg3 tablespoons unsalted butter, melted and cooled slightly (or melted coconut oil)2 teaspoons pure vanilla extract2 ripe bananas, cut into ½-inch pieces1 ½ cups / 6.5 oz / 185 g blackberries or other berriesInstructionsPreheat the oven to 375 degrees with a rack in the top third of the oven.Butter or spray cooking oil on the inside of an 8-inch square baking dish.In a medium bowl, mix together the oats, coconut, sugar (if you’re using it in place of maple syrup), baking powder, cinnamon, and salt.In another bowl, whisk together the maple syrup (if using), coconut milk, water, egg, half of the butter, and the vanilla.Place the banana slices in a single layer on the bottom of the baking dish.Arrange two-thirds of the berries on top of the bananas.Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats.Scatter the remaining berries across the top, and sprinkle some extra coconut flakes and raw sugar on top if you’d like.Bake for 45 minutes, until the top is golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.

Banana Almond Smoothie

Considering that today is officially the first day of summer (though we ;ve been suffering through 100 degree summer temps for weeks), it seems fitting to share my new favorite frozen drink recipe. I tried this banana almond smoothie recipe for the first time yesterday and awoke this morning with a vicious craving for another.Packed with vitamins, minerals and omega-3 ;s, this is a breakfast smoothie that sticks with you until lunch. It ;s made with frozen banana, almond butter and milk, and made all the more substantial with the addition of flax seeds. The almond extract lightens up the flavor and makes it taste like a treat. Try it! 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Banana Almond SmoothieAuthor: Cookie and KatePrep Time: 3 minsCook Time: 2 minsTotal Time: 5 minutesYield: 1 1xCategory: SmoothieMethod: Blender★★★★★4.8 from 19 reviewsThis healthy banana almond smoothie recipe makes a delicious, creamy treat! Scale 1x2x3x Ingredients1 medium to large frozen banana (break your bananas into one-inch chunks before freezing)1 heaping spoonful of almond butter (or peanut butter)2 spoonfuls flax seed½ cup almond milk, yogurt or regular milkdrizzle of honey, agave nectar or maple syruptiny drop of almond extract (or vanilla extract, but the almond extract makes the smoothie taste almost like candy!)InstructionsToss all the ingredients into a blender and blend until smooth.Pour into a glass and enjoy.

Whole Wheat Waffles with Blueberry Ginger Syrup

Alice Waters ; recipe for whole wheat waffles, topped with homemade blueberry ginger syrup and vanilla Greek yogurt, is hard to beat. This a.m. meal requires more effort than my simple summer breakfast ideas, but it is absolutely worth the effort. Plus, if you make it in your PJs on Saturday morning and freeze the leftover waffles, you can turn reaheat them and enjoy wholesome made-from-scratch waffles on a busy weekday.Speaking of reheating, I ;ve found that the best way to reheat one of these waffles is to microwave it for about thirty seconds, then throw it in the toaster on low. That way, the inside gets hot and the outside crisps up. I may actually prefer them reheated than straight from the waffle iron, because they don ;t come out quite as crispy as I ;d like.Both of these recipes come from Green Market Baking Book, which is a great baking book that is organized seasonally. None of the recipes call for refined sugar, but more call for all-purpose flour than I would like. Considering that my whole wheat banana bread and muffins are just as light and fluffy as their white flour counterparts, I ;m convinced that most baked goods can be made with whole wheat flour without any sacrifices. Regardless, it ;s an inspiring baking book.Blueberry Ginger Syrup Recipe Adapted from Green Market Baking Book. Ingredients:1 pint fresh or frozen blueberries1/4 cup maple syrup1 tablespoon arrowroot starch (or cornstarch)1/2 teaspoon dried ginger1/3 cup waterInstructions: Combine all ingredients in a large saucepan and bring to a boil over medium heat. Stir constantly for about a minute, until the sauce thickens. That ;s it!Note: The amounts listed above will probably make enough for the entire batch of waffles. I halved the recipe when I made it. Also, I tried substituting fresh minced ginger for the powdered ginger and the ginger flavor overwhelmed the sweet blueberries. I ;d stick with powdered ginger. 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p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Whole Grain WafflesAuthor: Cookie and KatePrep Time: 10 minsCook Time: 15 minsTotal Time: 25 minutesYield: 6 waffles 1xCategory: Breakfast★★★★★4.6 from 9 reviewsThese crispy whole grain waffles are perfect for weekend breakfasts. These freeze well for later, too (just defrost in the toaster). Scale 1x2x3x Ingredients1 cup whole wheat pastry flour1 cup whole wheat flour (you can also use spelt, rye, cornmeal or buckwheat)1 ½ teaspoons baking powder1 teaspoon baking soda½ teaspoon salt2 cups buttermilk (make your own: add 2 tablespoons of vinegar or lemon juice to 2 cups milk, and let sit for 5 minutes)3 eggs1 tablespoon maple syrup (or honey)¼ cup (½ stick) butter (original recipe called for one full stick of butter)½ teaspoon cinnamon½ teaspoon vanilla extractInstructionsTo keep the cooked waffles warm while you finish cooking the rest, reheat your oven to 200 degrees and heat up your waffle iron.Mix the dry ingredients (flours, baking powder, baking soda, and salt) in a large mixing bowl.In a large measuring cup, whisk together the buttermilk, eggs and syrup or honey.Pour the liquid ingredients into the dry ingredients. Stir just until they are mixed. Add the melted butter and mix well.Pour batter into your waffle iron until the batter reaches the edges of the iron. Cook until crisp and golden.Place each waffle on a rack in the oven in a single layer to keep them warm until you’re ready to serve. Five minutes in the oven may actually help them get a little crispier.

Honey Whole Wheat Pumpkin Bread

Well friends, I had every intention of posting a recipe or two last week, but a sore throat got in the way. I lugged my laptop along on a four day trip to Cleveland but spent every spare moment trying to sleep off this head cold. I ;ll try to share more about my trip later this week, once I get my thoughts organized and my life back in order. I will say this: Cleveland is a delicious city!I ;ve already made two batches of this pumpkin bread, which is adapted from my ultimate banana bread recipe. It ;s my trump card and I ;ve been waiting until the right time to share it. Today I present it to you as a peace offering for my lackadaisical posting schedule.This quick pumpkin bread is everything pumpkin bread should be: moist but not too oily, with a delectable spiced crumb that rises high in the oven. It ;s made with 100% whole wheat flour, unrefined coconut oil and sweetened with honey, but you don ;t have to tell anyone it ;s healthy—they ;ll just think it ;s the best pumpkin bread they ;ve ever had. Topped with a smear of peanut butter or a drizzle of coconut butter, it ;ll stick with you from breakfast to lunch time.And, bonus! This bread is easy to make and only requires one bowl, hence its title as the “ultimate” pumpkin bread recipe.I ;m sure some pumpkin purists would argue that I should have used homemade pumpkin purée for this recipe. I ;ve heard mixed results on homemade pumpkin purée, though, and I justified my decision to use canned, organic purée by assuming that most of you would use it, too.If you ;re interested in learning how to make your own, here ;s a post that shows you three ways to make pumpkin purée. But hey, if you get a craving and crank open a can of pumpkin in an off season, I won ;t judge!See all those pale yellow, round dots in the bread below? It ;s millet, which you may recognize as bird seed, but people can eat it, too! It took a couple of slices for me to warm up to the crunchy element, but now I really like it.If you ;re feeling adventurous, mix some millet into your batter. It ;s an idea I got from Joy the Baker ;s whole wheat and millet banana bread recipe. 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MS’,Arial,sans-serif;font-size:18px;font-style:normal;font-weight:normal!important;padding-top:18px;line-height:1;display:inline-block;text-transform:uppercase}.tasty-recipe-instructions strong{font-style:italic}.tasty-recipe-nut{color:#222;margin-top:24px}.tasty-recipe-nut:hover{color:#31ab9d}.tasty-recipes-nutrition ul{text-align:left}.tasty-recipes-nutrition ul li{list-style-type:none;margin-left:0;width:45%;font-family:Georgia,serif}strong.tasty-recipes-label{font-weight:400}.nutrition-disclaimer{font-family:Georgia,serif;font-size:15px;font-style:italic;margin:0 0 40px}.tasty-recipes-nutrifox{margin-bottom:120px}.tasty-recipe-ingredients h4{font-family:Georgia,serif;font-size:16px;font-style:italic;font-weight:400;text-transform:none}.recipe-footer-intro{font-family:’Playfair Display’,Georgia,serif;font-weight:700;font-style:italic;font-size:18px;color:#222;line-height:1.6;padding-bottom:6px;margin-top:20px}.tasty-recipes-notes p{margin-bottom:0!important;-webkit-margin-before:0;-webkit-margin-after:0}.tasty-recipes-print ul{font-size:14px!important}.tasty-recipes-print tasty-recipes-rating{font-size:14px!important}.tasty-recipes-print .tooltip{display:none}.tasty-recipes-print .tasty-recipe-nut:hover{color:#222}.tasty-recipes-print{font-family:Georgia,serif;line-height:1.6;font-size:14px!important}.tasty-recipes-print h3{font-size:16px!important}.tasty-recipes-print .tasty-recipes-details ul{color:#000;font-family:Georgia,serif}.tasty-recipes-print-view .tasty-recipes-print-button{float:left;display:block;padding:10px 10px 10px 5px;margin:20px 100% 5px 30px;font-family:’Playfair Display’,Georgia,serif}.tasty-recipes-print-view a.tasty-recipes-print-button::before{font-family:’cksocialfont’!important;content:”;margin-right:6px;text-transform:none}.tasty-recipes-print .tasty-recipes-ratings p{text-align:center;margin:2px 0 0 0;font-family:Georgia,serif;color:#000}Honey Whole Wheat Pumpkin BreadAuthor: Cookie and KatePrep Time: 10 minutesCook Time: 60 minutesTotal Time: 1 hour 10 minutesYield: 1 loaf 1xCategory: Quick Bread★★★★★4.7 from 40 reviewsWhole wheat, honey-sweetened pumpkin bread that only requires one bowl to make. You don ;t have to tell anyone it ;s healthy! Scale 1x2x3x Ingredients⅓ cup melted coconut oil or extra-virgin olive oil½ cup honey2 eggs1 cup pumpkin purée1 teaspoon vanilla extract½ teaspoon salt½ teaspoon cinnamon, plus more to swirl on top½ teaspoon ginger¼ teaspoon nutmeg¼ teaspoon allspice or cloves1 ¾ cups whole wheat pastry flour or regular whole wheat flourOptional- ⅓ to ½ cup rinsed millet1 teaspoon baking soda*¼ cup hot water*Optional- turbinado (raw) sugar for sprinkling on topInstructionsPreheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5 inch loaf pan.In a large bowl, beat oil and honey together. Add eggs, and beat well.Stir in pumpkin purée and vanilla, then the salt, cinnamon, ginger, nutmeg and allspice. Stir in flour, just until combined. If you’re adding millet, stir that in as well.Add baking soda to hot water, stir to mix, and then mix briefly into batter until it is evenly distributed. Spread batter into the greased loaf pan.Sprinkle with cinnamon, and swirl with the tip of a table knife for a pretty marbled effect. Sprinkle a big pinch of turbinado sugar on top for a light, sweet crunch.Bake for 55 to 65 minutes. Be sure to check that the bread is done baking by inserting a toothpick in the top. It should come out clean. If the top of the bread jiggles when you pull it out of the oven, it’s NOT done! Let the bread cool in the loaf pan for 5 minutes, then transfer it to a wire rack to cool for 30 minutes before slicing.