for homemade living.

This week has been one of those that flies by, where the office was a-buzz with blessing & commissioning out new college-aged missionaries to the field; the excitement was contagious, but the busyness and to-do lists took their toll.

And after a somewhat discouraging visit to a new chiropractor, the words “improper leptin release/absorption” seemed to seep out of the doctor’s lips and paralyze me a bit. So, by Friday night, I slowly made my way through the entire grocery store where I walked around like a zombie, reading every label and sizing it up next to its comparable neighbor. When all was said-and-done, I was left in complete recluse mode, so I carried my groceries through the frosty air to my little wooded abode, lit a yummy-scented candle, and my Gilmore Girls marathon commenced while I ate leftovers that required little-to-no effort.

No wonder it’s been so difficult to get back on the healthy track I was once living: my brain stem is pissed, according to my new Chiropractic friend. 

But all excuses and labels aside, it’s time to not only recognize my lack in #27by27, a program I started by myself, for myself, but to continue the forward motion I began and really stick to my guns, so to speak.

With that said, I’m in the process of making some radical changes to my lifestyle, and I’m about to begin selling Juice Plus+, some amazing supplements I’d love to tell you more about.

In the meantime, I figured I’d continue my clean-eating regime with a Saturday morning BANG! One of my all-time favorite comfort, breakfast foods, is blueberry pancakes, so I’ve created a healthier version.

The best thing about this recipe is it can be easily modified to be entirely gluten free/dairy free/vegan, so I’ve included the modified version below. Enjoy!

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LemonBerry Pancakes + Potatas

Begin with your flavor-packing, immune healthy produce:
1/2 cup organic blueberries, rinsed and drained
{or you can use canned organic berries; just be sure to rinse well and rid of all of the “syrup” they’re packed in}

the zest of one whole lemon–roughly chopped
{& one of my favorite smells in all the world, right up there with fresh laundry and new cars and libraries}

Next, measure all dry ingredients into a large bowl:
1 1/4 cups gluten free rice flour
1/2 cup ground whole grain organic oats {i use my coffee grinder for this}
1 1/2 tsp baking powder {look for a brand with no-alumninum added}
7-10 packets of Stevia {depending on how sweet you like your pancakes} OR 1 Tbsp raw, organic honey to be added to the wet ingredients instead {if you’re a Stevia hater}
1/2 tsp sea salt

Combine with whisk and set aside.

Separately measure all of your wet ingredients:
1/4 cup organic coconut oil, melted in microwave for 30 seconds on high
{let fully cool before combining with the rest of your wet ingredients, so as not to curdle the yogurt/eggs}
1 cup vanilla almond milk
2 Tbsp honey greek yogurt {full fat content…none of that “light” greek yogurt}
1/4 cup water
2 large, brown organic eggs

Combine with a whisk thoroughly, then slowly pour into your dry ingredients, incorporating well yet not over-mixing + gently fold in your lemon zest

To cook:
Heat your pan/griddle to 325 degrees, and lightly grease with coconut oil
{butter or Smart Balance is okay, margarine is death, so throw that crap away!}
Use a ladle to measure out 2 medium sized individual pancakes + gently spoon fresh blueberries on top {uncooked side}
Cook approximately 2 minutes, until many bubbles appear, checking bottom {pan} side to ensure it’s golden brown. Once it is, flip ‘er over!
Continue cooking until second side is golden brown and pancake feels firm to touch {no raw batter in the middle}

In place of maple syrup:
melt raw organic honey with 1 tsp butter in microwave for 20 seconds on high, and drizzle over cooked pancakes

Breakfast Potatas {“Poe-Tay-Tahs”}:
3 small “baby new” {red} potatoes, diced into 1/2 ” pieces
1 tsp extra virgin olive oil
1/2 tsp sea salt
1/2 tsp pepper

Toss to coat all potatoes liberally, and bake at 400 degrees until lightly golden {approximately 10-15 minutes}, stirring occasionally to ensure even cooking on all sides

—————————–

Modified Gluten Free/Vegan Version:

omit the following entirely: organic whole grain oats and greek yogurt
use your preferred egg substitute
do not use any butter, but stick to coconut oil or non-margarine butter substitutes

{Leaving any/all of these ingredients out will not affect the outcome of this recipe, however your batter will be less dense, so your cooking time will therefore need to be shorter.}

I hope you enjoy this meal {on any day of the week} as much as I have! I’ve learned that the batter will store well in the fridge in a glass jar with a lid for a few days, so if Tuesday calls for pancakes, by golly, I’ll be ready! 

Well, time to do the dishes…

What helpful tips or similar recipes do you have {like, for instance, a healthier version of biscuits and gravy}? Please feel free to share in the comment section below.

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