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Pumpkin Oat Pancakes

Ingredients:

1/4 teaspoon ground cloves or allspice

1/4 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1/2 teaspoon baking soda

1 cup oat flour (see notes for how to make your own oat flour out of old-fashioned oats)

2 eggs

1 teaspoon vanilla extract

1 teaspoon maple syrup (or honey)

1 tablespoon lemon juice (about 1 small lemon, juiced)

2 tablespoons coconut oil (or butter), melted

1/4 cup milk of choice

1 cup pumpkin puree

How to Make It:

1. In a small mixing bowl, stir together the pumpkin puree, milk, coconut oil, lemon juice, maple syrup and vanilla. Beat in the eggs. (If your coconut oil goes back to its solid state like mine did at this point, just warm the mixture for short 20 second bursts in the microwave, stirring between each, until it is melted again.)


2. In a medium bowl, whisk together the oat flour, baking soda, salt and spices.


3. Form a well in the center of the dry ingredients and pour in the wet ingredients. With a big spoon, stir just until the dry ingredients are thoroughly moistened. Do not over mix! Let the batter sit for 10 minutes.


4. Heat a heavy cast iron skillet/non-stick pan over medium-low heat, or heat an electric griddle to 350 degrees Fahrenheit. Lightly oil the surface of your pan with coconut oil, butter or cooking spray. If you’re using a non-stick electric griddle like mine, you might not need any oil at all.


5. Once the surface of the pan is hot enough that a drop of water sizzles on it, pour ¼ cup of batter onto the pan. Let the pancake cook for about 3 minutes, until bubbles begin to form around the edges of the cake.


6. Once the underside is lightly golden, flip it with a spatula and cook for another 90 seconds or so, until golden brown on both sides. You may need to adjust the heat up or down at this point.


7. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.

Balsamic Chicken and Vegetables

Ingredients:

1 small tomato, seeded and chopped

1 cup purchased shredded carrot

10 ounce fresh asparagus, trimmed and cut into 2-inch pieces, or one 10-ounce package frozen cut asparagus, thawed and well drained

1 pound chicken breast tenderloins

2 tablespoon olive oil

1/8 - 1/4 teaspoon crushed red pepper

1 tablespoon honey

2 tablespoon balsamic vinegar

1/4 cup bottled Italian salad dressing

How to Make It:

1. In a small bowl, stir together salad dressing, balsamic vinegar, honey, and crushed red pepper. Set aside.


2. In a large skillet, heat oil over medium-high heat. Add chicken; cook for 5 to 6 minutes or until chicken is tender and no longer pink, turning once. Add half of the dressing mixture to skillet; turn chicken to coat. Transfer chicken to a serving platter; cover and keep warm.


3. Add asparagus and carrot to skillet. Cook and stir for 3 to 4 minutes or until asparagus is crisp-tender; transfer to serving platter.


4. Stir remaining dressing mixture; add to skillet. Cook and stir for 1 minute, scraping up browned bits from bottom of skillet. Drizzle the dressing mixture over chicken and vegetables. Sprinkle with tomato.

Easy 10-Minute Chili Lime Shrimp

Ingredients:

1 pound of shrimp, peeled and deveined

1 tbsp avocado oil, (or other cooking oil of choice)


For the sauce:

1 lime, juice of

3 tbsp olive oil

3 tbsp fresh cilantro, chopped

2 cloves garlic, minced

2 tsp chili powder

1/2 tsp cumin

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp black pepper

1/4 tsp red pepper flakes


For the creamy avocado topping (optional):

1/2 avocado, pitted and peeled

2/3 cup cilantro

2 limes juice, of

1/4 cup olive oil

1 tsp chili powder

1/2 tsp sea salt

How to Make It:

1. In a small bowl, whisk together the sauce ingredients. Place the shrimp in a bowl and pour the sauce over the shrimp, tossing to coat.


2. If you are making the creamy avocado topping, combine all of the ingredients in a blender or food processor with the chopping attachment. Blend/process until it reaches a smooth consistency. Refrigerate until you are ready to serve.


3. Heat a large skillet over medium heat and add in the avocado oil. Once hot, dump the shrimp and sauce in the skillet and cook for 2-3 minutes per side, until the shrimp is pink and cooked through.


4. Serve shrimp immediately. If desired you can drizzle with any leftover sauce in the pan and the creamy avocado topping for serving. Serve over greens as a salad, over rice or cauliflower rice or in taco shells.

BLTA Chicken Salad Lettuce Wraps

Ingredients:

Romaine lettuce leaves , for serving

1 medium avocado (fairly firm but ripe), diced

1/2 cup diced celery

1 1/2 cups grape tomatoes , halved

6 slices bacon , cooked and chopped

3 cups diced cooked and chilled chicken breast

Salt and freshly ground black pepper

1 Tbsp minced parsley

2 tbsp thinly sliced green onions

2 tsp fresh lemon juice

1/4 cup mayonnaise

1/2 cup plain fat free Greek yogurt

How to Make It:

1. In a medium mixing bowl stir together Greek yogurt, mayonnaise, lemon juice, green onions, parsley while seasoning with salt and pepper to taste.


2. Add chicken, bacon, tomatoes and celery to a large mixing bowl (if you want some of the ingredients to show through set some aside to sprinkle over the top of the salad before serving). Add in the dressing mixture and toss to coat. Gently toss in avocado. Serve over lettuce leaves (or in bread slices).

Spaghetti Squash with Fresh Tomatoes and Ricotta

Ingredients:

1/3 cup whole-milk ricotta

One 2-pound spaghetti squashKosher salt

2 tablespoons thinly sliced fresh basil

3 tablespoons extra-virgin olive oil

1 small garlic clove, finely grated

1/4 teaspoon red chile flakes

1 tablespoon red wine vinegar

1 tablespoon finely minced shallot

2 cups grape tomatoes, halved lengthwise or quartered if large

How to Make It:

1. Stir together the tomatoes, shallot, vinegar, chile flakes, garlic, 1 tablespoon olive oil, 1 tablespoon basil and 3/4 teaspoon salt in a medium bowl. Set aside to marinate, stirring the tomatoes every 10 minutes, while you prepare the spaghetti squash.


2. Carefully slice off the top and bottom of the squash, trimming just enough so that the inner flesh of the squash is exposed. Use a sharp paring knife to poke ten to twelve 1/2-inch-deep slits all over the squash. Put the squash in to a medium glass heatproof bowl and microwave on high for 5 minutes. Carefully flip the squash over and microwave on high until a fork easily pierces through the flesh that is exposed on the squash, about 5 additional minutes.


3. Allow the squash to cool enough so that you can handle it, then split it in half length-wise. Use a spoon to scoop out the seeds and discard them. Then use a fork to loosen the squash strands and transfer them to a medium bowl. Add the remaining 2 tablespoons olive oil and 1 teaspoon salt. Use your hands to gently work the oil and salt into the squash. Transfer the squash to a serving platter and pour the tomato mixture over the top (along with all of its juices). Top with spoonfuls of the ricotta and garnish with the remaining basil. Serve warm or at room temperature.

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