Hulk Powers Pancakes (Kid-friendly, Gluten-free)

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Am I right that there’s nothing like pancakes on Saturday morning?

And when all your kiddos want is pancakes, you better believe I’ll be finding a way to add some greens into the situation.

The biggest qualm I have with pancakes is that they’re typically made from processed white flour, which translates into pure sugar in how its absorbed and assimilated into the bloodstream and digestive track.  In other words, it spells out major kid blood sugar spike followed by an inevitable crash of emotions.  Also, they’re pretty lacking in the nutritional department.

These Hulk Powers Pancakes, on the other hand, won’t leave you with a sugar crash 10 minutes later and they also won’t leave you hungry either.  They’ve got some true superpower ingredients including flax seed, spinach and even barley grass powder if you dare to be brave!

Barley grass is high in many vitamins and minerals, including vitamin C and it can help aid the liver in detoxifying.  It’s also been used to help reduce excess acidity in the body.  You can find it in powder form and add it to smoothies or whatever else you can think of!

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To be quite honest, pancakes have been quite a challenge to me lately.  Partially because I’m always trying to add some obscure ingredient (see above) and partially because I’m a tad challenged in the flipping department.

BUT I’m so happy and a smidge proud to say I finally found the right ingredients and the right method to make healthy breakfast pancakes.  Cue my inner mini-celebration.

I hope you all like them as much as we do! 

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Here’s how to make them:

Ingredients:

  • 1 cup gluten free oats (processed in a food processor)

  • 1/2 cup almond flour

  • 1 tsp baking soda

  • 2 eggs

  • 1 tsp vanilla

  • large handful or two of spinach

  • 1 scoop of barley grass powder (optional)

  • 1 tablespoon ground flaxseed

  • 1 tsp agave

  • 1/2 tsp cinnamon

  • 1 + 1/4 cup almond milk

    Coconut oil for cooking

     

Instructions:

  1. Process the oats in a blender or food processor until finely ground.  Add the almond flour and the other dry ingredients (cinnamon, baking soda, barley grass powder).

  2. Beat the eggs separately.

  3. Add all the ingredients (wet and dry) into a high-speed blender until pureed.

  4. Heat a cast iron skillet on medium heat with coconut oil.

  5. Add the pancake batter in batches of 4-5 at a time until the batter is finished.

    Note: They tend to be a smidge on the thin side so if you like them thicker; add your first batter to the pan and wait a second for it to cook a bit around the edges and form before adding a bit more batter for thickness.  Also if you don’t have barely grass powder, you can totally skip it (it’s optional) and the recipe works fine without it.




    -Ashley




Chocolate, Berries + Super Greens Smoothie (Paleo, Dairy-free, Kid-friendly)

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If you’ve ever had chocolate dipped strawberries, you already know what a perfect pair berries and chocolate are.  

For some reason, up until this point, it had never crossed my mind to mix the two together.  I am SO glad I did though, because this smoothie is. the. bomb. 

I'm sure you already know I'm obsessed with chocolate. Cacao powder is my favorite way to add that delicious chocolatey flavor in my diet without all the bad stuff that comes with regular, store bought chocolate.  So chocolate and berries it is for me! Mix in some other goodies and organic greens superfood and you’ve got your perfect breakfast, really!

This smoothie was a huge hit with the kids, even though the color isn’t exactly bright and shiny. 

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Heres how I made it. 

(**Affiliate links below) 

Ingredients: 

Method: 

  1. Blend all ingredients together in high-power blender until smoothe.
     
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-Ashley  

Breakfast Sweet Potato Hash Browns - (Gluten-Free, Paleo, Whole 30, Kid Friendly)

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With the New Year excitement lingering in the air, I decided I am joining the bandwagon and trying to eat more Whole-30 friendly meals and offering more veggies at every meal for my kids.

The only thing holding me back is, well, carbs.  Darn you bread.  Luckily, tomorrow is a new day!

And thankfully, this healthy little number is New Years diet + Whole-30 + Kid-approved, so I still have that going for me!

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Sweet potatoes are my go-to when I am attempting to cut out the junk.  They can be sweetened up with butter + agave for a sweet tooth craving (try this NOW) or baked into fries, so many options!  All these options got me thinking of hash browns and so I got to cookin’. 

These turned out SO good with only a few simple ingredients and everyone enjoyed them!  I would not make these on a busy weekday morning as it takes a while (like pancakes) to wait and flip them all but on a lazy Saturday, yes! 

Next time I make these, I am planning on doubling the recipe for week time meal prep.  They would be a great addition to toddler lunches.

     

  

Ingredients:  (serves 4) 

  1. 1 Large organic sweet potato (or two small)
  2. 1 Egg
  3. Organic extra virgin coconut oil
  4. Salt and pepper to taste
  5. Crispy bacon bits + scallion toppings (optional) 

Method: 

  1. Peel and then shred sweet potato. 
  2. Beat egg.
  3. In large bowl, mix sweet potato, egg, and salt and pepper.  Massage mixture well with hands.
  4. Head pan on stovetop to medium high heat, add 1 tbsp coconut oil. 
  5. While pan is heating, form 1 inch ball of mixture with your hands.  Place and flatten into the oil with spatula.  Don’t move until that side is crispy then flip.
  6. Continue this process, cooking three or four at a time until finished.  
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Anti-Inflammatory Turmeric Lemon Ginger Tonic for Flu Season

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With flu season in full swing, my whole family fighting a cold of some sort and Christmas travel plans looming in the near future, I decided it was time to break out my dear old friend, the Anti-inflammatory Turmeric Lemon Ginger Tonic. 

No, this is not a smoothie, but if you’re like me and love lemons and don’t mind a little kick, you could probably drink it down like it was one. 

Instead, I take one shot sized sip of it first thing every morning when I’m trying to be preventative against colds and viruses or when anyone in my house is sick.

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Inflammation in the body has been linked to so many diseases including heart disease, cancer, diabetes, depression, obesisty, Alzheimer’s, etc. It is also thought to be a pre-curser of sorts to premature aging.

Unfortunately, many people walk around in a chronic state of inflammation without even realizing it.  Here are a few reasons inflammation can develop.

  • Stress/anxiety
  • Lack of sleep
  • Diet lacking of good quality omega-3 fatty acids
  • Poor gut health
  • Diet high in processed grains and sugars
  • Environmental toxins
  • Free radical damage

Besides looking at this list and trying your best to eliminate as many factors as possible, there are some powerful anti-inflammatory foods that can significantly decrease inflammation in the body and help prevent and fight disease. 

Turmeric 

Turmeric is a bright orange spice known for its anti-inflammatory, antioxidant, antiviral  and anti-cancer properties.  It is what gives curry its orange/yellow color.  

Basically, this spice wards of disease, you guys.  If you have never experimented with adding it to your diet, you need to ASAP. 

While Indian cultures have long revered this spice and used it to treat wounds, infections and cure other diseases, the western world is just beginning to acknowledge its powerful medicinal properties.  Several studies have shown its effectiveness against treating cancer. 

Ginger 

Ginger is another one of the most healthy spices in the world.  It also has powerful anti-inflammatory and antioxidant superpowers.  It has been used for medicinal uses for centuries to aid in digestion, treat nausea and fight off the Flu and common cold.

Raw Honey

Raw honey contains bee pollen, a super nutritious compound containing powerful antioxidant flavonoids, vitamins and minerals, and enzymes.  It has been known to fight seasonal allergies, help with a nagging cold or cough, and fight disease.  

Unlike store bought, commercial honey, which has been heavily processed, chemically refined and heated to a degree which renders vitamins, minerals and enzymes unusable, raw honey has all of those properties intact in an easily absorbable form. 

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Lemons 

Lemons are densely packed with vitamins and minerals including vitamin C, vitamin B6, vitamin A, vitamin E, folate, niacin, thiamin, riboflavin, pantothenic acid, copper, calcium, iron, magnesium, potassium, zinc, phosphorus, and protein.

Garlic  

Garlic has powerful medicinal properties as well, known for curing the common cold, aiding in digestion, fighting disease including cancer and heart disease (by lowering blood pressure.)  It is also another powerful antioxidant and is known for its antiviral properties.

Flax-seed Oil 

A healthy source of Omega-3 fatty acids.  These healthy fats helps the absorption and assimilation of all the other ingredients into the body, especially Turmeric. 

Black Pepper 

It is a well known fact that black pepper can increase the absorption and bioavailability of Turmeric into the body.

So now that you know the method behind the madness of why anyone would take a shot of this spicy and sweet concoction on a regular basis, here is how I make this little miracle working tonic. 

 

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Ingredients 

  1. 4-5 lemons  - juice and some of the pulp
  2. 4-5 fresh organic Turmeric roots, peeled  
  3. 3 garlic cloves
  4. 1/3 cup raw organic honey (or to your likeness of sweet)
  5. 1 large 1-2 to 1 inch cube ginger
  6. 1/3 cup flaxseed oil
  7. 1 tsp black pepper

Instructions 

Blend all ingredients in high power blender until smoothe.  Store in a container with a lid in the refrigerator for about 1- 1 1/2 weeks, take one or two shots daily to ward off illness.

Be warned, it is VERY spicy! I actually enjoy the flavor a lot but my husband and some other friends I have had try it have a hard time getting it down.  Add as much raw honey as your heart desires to make it palatable! 

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