Posts Tagged DF

Banana Pecan Pancakes

Banana Pecan Pancakes

1 1/2 cups whole wheat flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1/8 tsp. cinnamon
1 1/4 cups mashed bananas
1 1/2 cups milk – soy, rice, almond, cow, etc.
1 tbsp. olive oil
3/4 cups pecans, chopped

Place dry ingredients in a bowl and mix.  In another bowl, stir in bananas, milk, and oil.  Combine both bowls.

 

…. or simply place everything but your nuts in your vita-mix and blend until smooth.

 

Oil a large skillet and place on medium heat. Pour about 1/4 cup batter for each individual pancake onto the skillet.  When the pancakes starts to bubble, flip.   Cook until pancakes are lightly browned on both sides.

 

 

These pancakes are amazing with some of our homemade syrup.

 

Tantalizing Pad Thai

Tantalizing Pad Thai

2 Tbsp. coconut oil
2 carrots – cut into small chunks or grated
3 large heads of broccoli – cut into small chunks
1 green pepper – diced
1 tomato – cut into small chunks
3 cloves garlic – minced
2 dashes of dried red peppers
One to two generous sprinkles of dried cilantro
2 Tbsp. agave nectar
2 Tbsp. lime juice
1/3 cup soy sauce (low sodium)
16 oz. coconut milk
1 ½ Tbsp. almond butter
1 pkg. whole wheat noodles

 

Cook noodles according to directions on package.

Meanwhile – heat coconut oil in a large skillet. Add broccoli, green pepper, tomato, garlic, red peppers, and cilantro. Cook vegetables until tender.

Add agave nectar, lime juice, soy sauce, coconut milk, and almond butter to vegetable mixture. Continue to cook on medium heat for five to ten minutes.

Serve vegetable mixture over noodles.

Enjoy!

Golden Raisin Apple Stuffing

Golden Raisin Apple Stuffing

Golden Raisin-Apple Stuffing Cups
altered from 5 dollar dinners

2 Tbsp olive oil
1 small red onion, chopped
3 celery stalks, chopped
6 granny smith apples, peeled, cored and chopped
2 cups vegetable broth
About 1 1/2 cups golden raisins (1 box)
6 cups homemade or store bought cube stuffing (be sure to check your ingredients for vegan, vegetarian, gluten and dairy free!)
1 tsp poultry seasoning
Salt and pepper

 

Directions:

Saute the onion and celery in olive oil until they are soft and translucent.  Add apples and vegetable broth and cook for approximately 4-5 minutes.  Stir in raisins, stuffing, poultry seasoning, and salt/pepper.  Pour into a greased glass pan and bake at 350 for 20-25 minutes.

Enjoy!

Pumpkin Crisp

Pumpkin Crisp

Pumpkin Crisp
adapted from busy in brooklyn

29 oz. can pure pumpkin
1 cup sucanat
3⁄4 cup milk (almond, soy, dairy, rice, etc.)
3 eggs
1 tsp cinnamon
1 tsp vanilla extract
1 tsp pumpkin pie spice (optional)

 

Walnut Crisp Topping:

3⁄4 cup sucanat
3⁄4 cup oats (gluten free if necessary)
3⁄4 c chopped walnuts
2 tbsp almond flour
1⁄4 tsp cinnamon
6 tbsp earth balance or organic butter

Method:

Preheat oven to 350˚. Whisk together pumpkin, sucanat, milk, eggs, cinnamon, and vanilla until smooth. Spray a pie dish with cooking spray and pour mixture inside. Mix topping until incorporated and sprinkle over pie. Bake for approximately 45minutes, until topping is golden brown.  Enjoy with whipped cream!

Cranberry Apple Cider

Cranberry Apple Cider

This apple cider is a thanksgiving favorite at our house.   The cranberries pop the flavor while the cinnamon and cloves combination create a very festive drink.  We hope you love it as much as we do!!

 

Healthy Thanksgiving Beverage

Cranberry Apple Cider
adapted from 5 dollar dinners

Ingredients:

1 64 oz. bottle 100% (organic if possible) apple juice
12 oz. bag fresh cranberries (organic if possible)
Handful whole cloves
Couple cinnamon sticks

 

Directions:

Pour the apple juice into a crock pot or slow cooker.   Add the fresh cranberries, whole cloves and cinnamon sticks.  Set the crock pot/slow cooker on high for four hours.  Drain the cranberries, cloves, and cinnamon sticks before serving.  Set on high for 4 hours. Strain the cranberries, cloves and cinnamon stic

Serve it warm or serve it cold – either way it is delicious!

 

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