Get ready for potluck season. 

I will be sharing lots of salad ideas that are healthy but also really safe to sit around in the summer weather better then the neighbors devil eggs crusting away in the sunshine. ☜ yikes,!? right we all see it happen. Is it just me, maybe all those years in professional kitchens made me really value my friends and families health. I don’t put out that cheese salad unless it’s gonna go fast and most likey never in the sun… get my drift here? 

So with that I give you the first post of a summer series called “Summer Salads” Nice to take away on a picnic or over to a friend’s house.

This warmer weather is calling for tasty salads that hold up in the heat. This one came with us to a BBQ today. I know you’re going to love most about this salad is that you can prepare the ingredients in advance, well before you plan on serving the salad, and then just assemble it at a more convenient time. Keeps well for lunch the next day too.

Roasted Beet and Broccoli Salad is slightly sweet, definitely savory and completely healthy! So quick to put together once you have your beets roasted. 

serves 8-10

2 small heads of steamed broccoli, cut small

2 small roasted beets, red or golden or both colors

1/3 cup of dried cranberries 

1/4 cup of pepitas 

1 shallot or green onion, small cut rings

1 lemon (zest and juice) 

1 clove of garlic, minced

1/4 cup olive oil

salt to taste, i used a pinch 


Beets- Roasting time will depend on the size of your beets; small beets are more tender and take less time. Take the beets, drizzle them with a bit of olive oil and place them in a single layer in foil and cover or i use my dutch oven. Roast them at 400° for apx. 40 minutes. Start checking your beets for doneness at 30 minutes by piercing the largest beet in the bunch with a toothpick. If the toothpick easily and smoothly glides through the center of the beet, they’re ready. If not, roast another 10 minutes. Cool and when they are still a bit warm remove the skin  then cool in the fridge.

Steam the broccoli for 3-4 minutes until just tender with a little bite to it. Chill in the fridge. 

Once your ready to go ahead and make this, place the broccoli, shallot, lemon, olive oil, garlic, cranberries and pepitas in a bowl. Toss to coat well then add in the beets and gently toss. This will help the whole salad from turning red, you can use golden beets too (I love both)  

Some Health Benifits of these veggies are: and were only hitting the top of the iceberg here… 

 broccoli – Can aid in treating cancer, strengthens the immune system, helps maintain a healthy heart and much more.

 

beets – Helps prevent skin, lung and colon cancer. Reduces birth defects and can boost your health system and a healthy heart.

pepitas – Antioxidant support, can decrease oxidative stress and great source for zinc and iorn. 

shallot – Increases energy level, aids in regulating blood sugar and beneficial to maintaining low stress levels in the body.

lemon – helps to strengthen your immune system, cleanse your stomach, helps respiratory disorders, and high blood pressure, while it also benefits your hair and skin.

olive oil – Boost metabolism and digestion, reduces heart problems, helps in weight loss, reduces bad cholesterol and slows down the aging process.

cranberries – The antioxidants in dried cranberries can help reduce inflammation and low-sugar dried cranberries can help regulate blood sugar levels in individuals with type 2 diabetes. 

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Hummus

File Apr 22, 6 30 24 PM.jpegHummus is definitely a staple around this house. It’s one of those foods that you can easily put together yourself. So diverse and adaptable in many ways, you can really take the taste in any direction you would like to go. It’s convenient to buy a plastic container of hummus at the store, but you’d be surprised at how easy it is to whip up at home. You’ll save a few bucks and know exactly what’s in your hummus.

Chickpeas are usually  hummus’s main ingredient. They give you a good source of protein, B vitamins and fiber. These tasty legumes routinely top lists of the world’s healthiest foods. Now if your ready to get really creative, let’s combine chickpeas and roasted cauliflower into a hummus! Wow, go super Foods go! Eating more plant foods is good for you. People who make that a habit are less likely to get certain diseases.

I’m not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. Make sure to at least grab the can that’s Organic and low sodium if this is the route you take. The other choice would be Dried chickpeas, if you have the time and inclination, I encourage you to try it. You’ll need roughly 1/3 pound dried chickpeas that’s about two cups of cooked chickpeas for a decent amount in a recipe.

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Basic Hummus

– makes about 1 and 1/2 cups
1 (15-ounce) can chickpeas or 1 1/2 cups cooked chickpeas
1/4 cup fresh lemon juice (1 large lemon)
1/4 cup  well-stirred tahini, (If you don’t have any tahini, leave it out. A chickpea purée without it is still quite delicious. Just add more olive oil. Another option is to use a natural unsweetened creamy peanut butter in its place)
1 small garlic clove, minced
3 tablespoons extra-virgin olive oil
1/2 teaspoon ground cumin

salt to taste
2 to 3 tablespoons water, depending how thick you like it
Dash ground paprika, for serving, I like smoked paprika but totally optional

In the bowl of a food processor, combine the tahini and lemon juice and process for 1 minute, scrape the sides and bottom of the bowl then process for 30 seconds more.

Add the olive oil, minced garlic, cumin, and salt, (I use a half teaspoon of salt) to the whipped tahini and lemon juice. Process for 30 seconds, scrape the sides and bottom of the bowl then process another 30 seconds or until well blended.

Open, drain, and rinse the chickpeas. Add half of the chickpeas to the food processor and process for 1 minute. Scrape sides and bottom of the bowl, then add remaining chickpeas and process until thick and Creamy. Most likely it will be to thick so just add a little bit of water, with the food processor on.

This is a good step to stop and add anything you might like to flavor your hummus with. Instead of water you could of added a equal amount of lime juice, roasted red peppers or cooked spinach! The possibilities are endless, we will get to that later.

Taste for salt and adjust as needed. Serve hummus with a drizzle of olive oil and dash of paprika. I keep the hummus in an airtight container and refrigerate up to one week but it never lasts.

Now let’s have fun with our hummus

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Carrot Hummus

2 medium carrots, peeled and sliced (about 1 cup) you can steam them or roast but cook till soft!
2-3 Tablespoons water
2 small cloves garlic
1 15-ounce can chickpeas, rinsed and drained, or 1 1/2 cups cooked chickpeas
2 tbsp. fresh lemon juice (1 lemon)
1/2 tsp. salt, or to taste
1/2 tbsp. tahini or sub. all natural, no salt creamy peanut butter
1/4 tsp. ground coriander
1/2 tsp. ginger paste (or 1/4 tsp. finely minced ginger)
*pinch cayenne – optional or curry powder*
1/4 tsp. Sweet paprika to sprinkle on top- also optional
Instructions

Add the cooked carrots, water, and garlic into the food processor and puree.
Add the chickpeas, lemon juice, and salt to the processor and puree until smooth. I like this hummus in a wrap or sandwich but the kiddo will eat it with a spoon.

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Chipotle Lime Hummus

1 15 ounce can of garbanzo beans, drained and washed
2 tablespoons Water
2 large garlic cloves, minced
1-2 large chipotle peppers in adobo sauce , about 1-2 tablespoons worth (adjust according to the amount of heat desired)
1-2 tablespoons fresh lime juice, about 1 medium size lime’s worth
1/4 teaspoon kosher salt
2 tablespoons olive oil
1 tablespoon chopped cilantro

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Beet Hummus Ideas 💡 

Add a small amount of fresh spinach, cilantro or other greens to classic Hummus to add extra nutrition, the kids won’t mind.

Add roasted beets, feta and dill to classic hummus to brighten both the flavor and color.

Add roasted golden beets and 1/3 cup nutritional yeast to classic Hummus for bright yummy yellow Hummus

Try replacing the garbanzo beans with Edamame!

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Ingredients:

1 bag frozen organic shelled edamame (equal to 3 cups)
1 clove of garlic, peeled
3-4 tbsp fresh lemon juice (I used a whole lemon and the zest)
2  tbsp tahini (stir well before measuring)
2-4 tbsp water, to thin as needed (I used 3T) or olive oil! Or both. Up to you. (I added 1/4c olive oil too)
1/2-1 tsp fine grain sea salt, or to taste (I used 1/2tsp)
1/8th tsp cayenne pepper, or white pepper optional

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1. If starting with frozen edamame, simmer in a pot of water until edamame is heated about 2-3 minutes. Rinse and drain before using. You can also remove the skins of the edamame for a slightly smoother spread, but I don’t.

2. With motor running on food processor, drop in 2 garlic cloves to mince.

3. Then add edamame, lemon juice, water and tahini to the processor and process until somewhat smooth, stopping to scrape down the side of the bowl as necessary.

4. Add olive now, with the processor running if desired, and them more water if needed and let the processor go for a bit so it gets nice and smooth.

5. Add salt to taste along with optional pepper.  Process again until combined.

Leftover Hummus?

Here are just a few ideas for you to play with.

1.  Toss veggies into hummus, roast them and enjoy a new way to eat veggies and hummus.

The key is to roast at high heat, and to preheat the baking sheet, which will accelerate the caramelization of the veggies. Usually, I just toss the vegetables with the hummus in a large bowl with my hands. If you need to, thin out your hummus lemon juice or water to make a “batter” to coat the veggies completely.

Flavored hummus, doesn’t usually need extra flavor, but you could stir in extra garlic, herbs or spices (a spoonful of pesto is delish).

CRUNCHY HUMMUS ROASTED VEGGIES

1 cup baby carrots

1 cup broccoli florets

1 cup cauliflower florets

1 cup bell pepper slices (red or yellow preferred)

1 small onion  peeled and quartered

1 cup prepared hummus

Garlic, pesto or spices if desired (optional)

Line a large baking sheet with parchment paper and place inside the oven. Heat the oven to 425 degrees, with the sheet pan in the oven. In a large bowl, toss the vegetables with the hummus, (and any optional garlic or spices if using), using your hands to coat the veggies. Do not worry if the mixture is a little clumpy or uneven. Once the oven is hot, remove the sheet pan, and carefully lay out the coated vegetables on the tray. Return to the oven and roast for 10 minutes. Remove the vegetables from the oven, and quickly turn the vegetables over. Return the vegetables to the oven and roast until desired tenderness, about 10-15 more minutes. Remove from heat, sprinkle with salt and lemon juice, and serve.

 

2.  Another idea is to use you Hummus on a sandwich or in a wrap. Great for a trip to the park.

3.  Deviled eggs.

Use hummus in your deviled egg recipe in place of mayo to boost protein. For 8 egg yolks, use about ¼ cup hummus and a ¼ cup olive oil.

4. Chicken Breading.

Make hummus crusted chicken by slathering hummus onto chicken breasts and baking at 450°F until hummus is golden and meat is cooked, 30 to 35 minutes.

5. Top baked potatoes 

 

 

Adventures in food

Sorry for my absence guys. It was just me and the dude last week. We didn’t just cuddle on the couch, we had adventures in food. This little man loves to help in the kithen.

We experimented with lots of ideas but the muffins he enjoyed the best. We made them on friday and then made sure our recipe was spot on again today.

My new favorite drink and *shhhhhh secret spice now** is from Moondeli. I just adore them and all of the herbal powders they mix together. Some of the best Golden Almond Milk I have made was with the help of these guys.

I like to think outside the box and this definitely set me on a nice path through nature.  The first batch was nice and had egg, really no complaints (my kid was double fisting them into his mouth!) The second batch we did this morning didn’t have egg and I added banana and yellow squash. Although myself, I am not vegan but alot of people I love are and its just as tasty.

The whole wheat muffins are made with mashed banana, roasted sweet potato, shredded zucchini, and raw beets. These muffins are packed with veggies and fruit which is a big time bonus for the kiddos. 

Whole Wheat, golden veggie muffins

  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon Moondeli Calming Adaptogen (you could just substitute with: 1/4 teaspoon cardamom, 1/4 teaspoon ginger and a bit more cinnamon)
  • 2 medium ripe bananas, mashed (about 1 cup)
  • 2 Tablespoons coconut sugar
  • 1 large egg or 1/4 cup of applesauce
  • 1/3 cup melted coconut oil, cooled to room temperature
  • 1 teaspoon vanilla extract
  • 1 cup shredded yellow zucchini
  • 1/3 cup shredded raw golden beet (i use the smallest holes on the grader here)
  • 1 cup small diced sweet potatoes, roasted til soft not mashed)
  • DIRECTIONS:


  1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners or I use just coconut oil. Set aside..
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices. Set aside.
  3. In a large bowl, combine mashed bananas, shredded beet, coconut sugar, egg, coconut oil, and vanilla. Stir until well combined. Add the flour mixture and stir gently with a rubber spatula until flour is mixed in. Squeeze the zucchini in a paper towel to remove excess liquid. Gently fold the zucchini,  and sweet potato into batter.
  4. **If it seems to thick you could add 1/4 Cup of almond milk. Sometimes recipies with shredded squash give or take the water more or less…
  5. Pour the batter into prepared muffin cups, about 3/4 full.  Bake until a toothpick inserted into the center comes out clean, 20-22 minutes. Cool and don’t tell the kids they are full of veggies.

Wednesday Snack Idea Inspiration

This is part of a snack attack series that will get your wheels turning. Kids get stuck in ruts just like we do. I feel like some days it’s just “crackers, momma, CRACKERS!” over and over… He’s actually thinking that he wants  to turn into a cracker. I try really hard to think outside the box, (no pun attended) ha ha. I have even started to really look hard at those boxes of processed easiness to find some what healthier options for this.

Roasting vegetables on shopping day is something that is easy to do while the groceries are being put away. Vegetables and hummus are really good for me too, mom’s gotta eat too folks.

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Something new I tried that was surprisingly successful was baked curry tofu. All I did was block up some firm tofu and toss it with coconut oil and curry powder (we love Penzeys spices)Then baked it at 350 for 25 minutes, tossing around after the first 15 or 20. The kiddos gobbled it up and later I tossed the leftover tofu into a vegan veggie curry I made for the momma neighbor.

Big fan of prepping one food for the use of one or more things ahead in the week. That’s the restaurant chef coming out in me, but really… SUPER HELPFUL.

Let’s talk SMOOTHIES

This is meant to provide a glimpse of ideas to tasty homemade smoothies and shakes. My goal is to serve you–to educate and inform on the power of whole food nutrition. I would love to show you all a little secret of nature over vitamins and how adding more fruits and veggies to anyone’s diet (healthy or not) can improve your quality of life.

BUSY.

It is a word we all know too well.  Between work, school and play– there never seems to be a right time to “slow down, before we can speed up.”  And our health is being compromised due to the “disease of being busy.”

We don’t have enough quality sleep. We opt for a soda or a caffeine-induced drink instead of water to get us through that wall we hit, midday.  Nutrition is usually found through a drive-thru on the way to life. And exercise—does running around after a toddler count?

Our kids are the biggest benefactors of the lifestyle choices we make. And given the epidemic of “busy” and the availability of unhealthy food choices, the Standard American Diet (SAD) is impacting our waistlines, our kids’ waistlines and our long-term wellness.  Take a look at some of the recent American health statistics.

look at numbers

We need help. It is much easier to train a child, than to fix a broken man.  

Why do we need all this?

Protein is a vital macronutrient for the body—meaning, we need relatively large amounts of it to stay healthy. Proteins play a crucial role in almost all biological processes. Our bodies use protein to build and repair tissues, make enzymes, hormones and other body chemicals.  It is an important building block of bones, muscles, cartilage, skin and blood.

Amino Acids are organic compounds that combine to form proteins. They are the building blocks of proteins. What we know is that there are 20 different amino acids that can form a protein, nine of which, the body cannot produce on its own. These are called essential amino acids.  We need to supplement them into our diets. And the VERY best place to get essential amino acids: from whole foods.

Almost all of those ready to eat drink “smoothies” are ultra-processed and have some sort of added sugar, growth hormones or other added unhealthy ingredients.

We can make our own smoothies and shakes at home using tons of different real whole foods. It’s totally unnecessary to add any processed sweetness. Nature has been giving us natural options for thousands of years. Let’s look at some yummy options.

When I think of Smoothies I think first off, FRUIT.

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There are many options for Fresh or Frozen Fruit

  • Blueberries, Watermelon
  • Cherries, Apple
  • Bananas, Raspberries
  • Pineapple, Kiwi
  • Strawberries, Lime
  • Mango, Cranberries
  • Grapefruit, Lemon
  • Peach, avocado
  • Pear or grapes
  • Honeydew, Cantaloupe
  • Guava, Papaya
  • Elderberries, Figs

Keep in mind that Grapes, Banana, Mango, Cherries and Apples are (listed in order form highest to lowest), Fruits that are naturally high in sugars.

On the other hand fruits (listed in lowest to highest here) are low in total sugars, Avocado, Lemon, Strawberries, Papaya, Grapefruit and Blueberries.

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Veggies are great in smoothies.

You might need to Roast some first or chop raw ones smaller. It’s all based on your taste and how badass is your blender? -Haha

  • Carrots (shredded or Roasted)
  • Cucumber (seeds in or out but skin off)
  • Roasted Sweet Potato or Yams
  • Spinach, Kale, Arugula
  • Sweet pea shoots
  • Spirulina
  • Cauliflower (roasted or cut small)

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Natural Sweeteners, Nature’s Candy

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Fresh Herbs, Natural Extracts and Essential oils (I recommend Young Living brand)  Buy oils here

      • Ginger
      • Mint
      • Basil
      • Vanilla extract
      • Peppermint Vitality essential oil
      • Lavender Vitality essential oil

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Base Options to build upon

        • Ice is very common but frozen fruit helps add that cold frozen texture
        • Rice milk, Coconut milk or water
      • Unsweetened flax or and seed milk
      • Almond or any other nut milk
      • Fresh fruit and vegetable juice
      • Herbal Tea or coffee
      • Kombucha or Kefir
      • Water, works just as great

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Seeds and Nuts

      • Pumpkin, flax, chia or hemp Seeds
      • Almond, hazelnuts, cashews, peanuts
      • Walnuts, Quinoa 

Whole Grains

      • Cooked Steel Cut Oats
      • Soaked overnight Oats
      • Cooked Brown Rice
      • Cooked Wheat Berries

 The lists of possible Whole foods is endless!

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Here are some Ideas for great tasting smoothies that our family loves to drink. When introducing kids to smoothies, make sure they like the ingredients, it’s exciting! If you’re lucky your kid likes veggies otherwise disguise them with fruits or dairy products like yogurt or cream. There are a lot of alternative dairy products that would work well too.

These are ideas of different combos to play around with. No specific recipe here just experiment with your families taste.

      • Fresh Orange Juice (or orange), yogurt, peach and shredded carrot
      • Beet (peeled and diced) apple, blueberry, ginger, water
      • Kiwi, Avocado, orange any greens like spinach or parsley
      • Kale, banana, flax seeds, soy milk and a tiny bit of maple syrup
      • Grapes, banana, parsley any milk substitute
      • Cucumber (English, chopped) lemon, frozen pineapple, ginger and coconut water

These are combo smoothie recipes that we enjoy around our house. Most of these serve 2 smoothies or for 2 small people and some for Mom or Dad

Berry Refreshing Beach

      • 1 cup of fresh OJ and optional (some of that zest, before you juice it)
      • 3 cups frozen blackberries
      • 1 cup of coconut water or more if needed
      • ½ cup of frozen mango
      • Basil leaves to taste (Fresh, maybe 3-6 each)

Nutty madness

      • 1 apple skin on, core and chopped
      • 2 cups frozen papaya or (mango would work)
      • 2 cups unsweetened almond milk or (coconut water)
      • 1 cup of packed romaine lettuce or (spinach)
      • 2 teaspoons chia seeds
      • Pinch of cinnamon
      • (optional) sweetener like soaked dates or coconut sugar

These are great shake ideas that you can make with your Juice Plus Complete Mix. So easy and so convenient with a choice of those already measured out packets. If you don’t have the packets use approx. 1/3 cup.

Completely Pear-a-licious

      • 2 ripe Pears, skin on, cored and diced
      • ½ cup (plus more if needed) hemp milk or (any nut milk)
      • 1 teaspoon fresh ginger
      • 1 vanilla Juice Plus Complete packet
      • 1 juiced Lime plus the zest (before you juice)
      • 1 soaked date, chopped a bit
      • ½ a banana
      • ½ cup of ice, crushed

Creamy Apricot Fighter

      • 1 ½ cups of coconut milk
      • 2 cups frozen peaches
      • 4 medium apricots, pitted and chopped
      • 1 packet of Juice Plus Vanilla Complete Mix

 

Sneaky Chocolate Boost

      • 1 cup almond milk plus (more if needed)
      • ¼ cup frozen broccoli
      • 1 banana
      • ½ ripe pear
      • ½ cup spinach
      • 1 cup cauliflower florets (steamed and cooled down)
      • 2 teaspoons vanilla extract
      • tablespoons maple syrup
      • 1 packet of Juice Plus Chocolate Complete Mix
      • 1 cup of crushed ice

I wish I was Eating Thin Mints

      • 1 cup almond milk
      • 1 celery stalk, small diced
      • ½ avocado
      • 1 packet of Juice Plus Chocolate Complete mix
      • Fresh mint to taste ( 3 or 4 leaves)
      • 1-2 each Dates, soaked and chopped

Juice Plus Complete Shakes are great addition to help Bridge The Gap of our diets.

shake sample pic to post

It is pretty safe to say, not all proteins or protein mixes are created equal.

The JuicePlus Complete is a plant-based protein drink mix that provides the benefits of whole food nutrition. Real food made convenient to you. The right kind of proteins, from plant sources in either Dutch chocolate or French vanilla–large bags for the family to share or individual, single-serving packs for “on-the-go” healthy, fast food– Complete bridges the gap between what we do eat and what we should eat everyday.

Complete is certified Non-GMO, Certified Gluten-free, low fat, non-dairy, no cholesterol, no artificial coloring or flavors, no preservatives, low glycemic, low calorie and vegan.

Carrying a nutrition label, not a supplement label, means that what is inside each Complete pouch is real food. Not synthetic, isolated/fragmented vitamins created in a scientific lab.  It is important to distinguish between the two, as our bodies are designed to understand and process real food. It is what our cells are craving most.

Let’s take a deeper look at the nutrition label and highlight the amazing health benefits:

      • 6 plant-based proteins, including several types of “Complete” proteins, meaning they contain all the essential amino acids our bodies need
      • Ancient grain blend: amaranth, quinoa and millet.  Ancient grains house a stellar nutritional profile. They contain many essential vitamins, particularly B Vitamins, as well as minerals like magnesium and potassium and iron.
      • Sprouts: broccoli, alfalfa and radish.  Sprouts house as much as 100 times the digestive enzymes of uncooked fruits and veggies.. Imperative in the breakdown and absorption of nutrients.
      • Powders: pumpkin, pomegranate, spirulina and yucca
      • Great ratio of carbohydrates/fiber. Great balanced food source for diabetics.

dr. sears book

Complete is so easy, so versatile. It can travel with you anywhere.  But did you know it is now traveling to the hospital?  Dr. William Sears, world-respected pediatrician and author of more than 32 books on the care of children, is bringing Juice Plus Complete to the hospital.

Partnering with The Children’s Miracle Network and fully-sponsored by The JuicePlus Company, Dr. Bill has created an 80-page, hands-on guide for every family with a sick child, that enters a children’s hospital in the United States.  WOW!!

Dr. bills smoothie

Teaching families the power of healing through laughter, joy, music and good nutrition—our JuicePlus smoothie is featured as THE “healing smoothie.”  After all, it was Dr. Bill that coined the JuicePlus Complete as a “brainy breakfast.”

Think of the impact JuicePlus is having across the world, in teaching families the power of healthy nutrition.  We are not only a company that inspires healthy living across the world, but also a company that inspires healthy giving.

The wrap up

Obviously this has been all about smoothies, adding more nutrition and whole foods to your diet and also Juice Plus Complete (Shake) Program.  If you want a picture of what the Juice Plus Company has to offer, check out the image below.  You have several options in creating the right program for you.  You can start with Complete and “blend” it masterfully into your life.  Add the capsules or chews to flood your body with more produce. (and with an adult capsules or chews order a child ages 4 and older will get product for free as part of the Children’s Health Study)

JP choices

Thank you so much for your time and interest in learning more. I am having fun sharing recipes, and Juice Plus’s mission of inspiring healthy living across the world.

Get with me to learn more about ways to make your decision complete–all it takes is one simple change.

Please look at what Juice Plus has to offer your family and friends here over at  Juice Plus Healthy Living

Make MealsTogether

Tiny Helper can almost see what he’s actually cooking now. I’ve really been trying to set a healthy environment at home. Anything your kiddo can help with, no matter how small that task, will help them grow and learn how to eat. That’s what the ultimate goal is to make a difference with our children and help them build healthy habits for life.

I tell him, “This is the flour, lets add it to the bowl. Smell this cinnamon should we put some it? Taste this pineapple, its so good, lets chop some up and put it in the bowl too..what would you add to the pancakes? A tiny voice says *corn!* sounds so good, lets try!” And you know what, it was really tasty ❤

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Vegan Coconut, Pineapple and Corn Pancakes

  • 1 & 1/4 Cups of Whole Wheat Flour
  • 2 Teaspoons Baking Powder
  • 1 Teaspoon Cinnamon
  • pinch of salt
  • 1/4 cup Coconut, Shredded Unsweetened
  • 1 Teaspoon Flax Seeds, whole
  • 1/3 Cup Dried Pineapple, Unsweetened
  • 1/3 Cup Organic Corn, Frozen
  •   1 & 1/2 Cup Water
  • 1 Tablespoons Coconut Oil, melted+ more for cooking with

Mix the dry ingredients in a larger bowl and set aside.

In a separate bowl mix the water, corn and Chopped up dried pineapple (let this sit 5 minutes or so to soften) then mix in the melted coconut oil. Add the wet ingredients to the dry and gently mix together. This might be a bit lumpy but that’s all good.

Fry in a pan over low/medium heat with more coconut oil. Enjoy! They need nothing, we love them hot outta the pan or even cold on the go.