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Kitchen Chat and more…
Kitchen Chat and more…
Pancakes – just as bad as having cake for breakfast? That is the question.
Generally speaking, it’s probably a good idea to avoid anything with “cake” in the title when choosing your breakfast entree. But then again, pancakes are just plain delicious.
What to do?? Well, why not make healthy pancakes??
Problem solved! I’m going to show you how to make pancakes using whole ingredients. These cakes are packed full of nutrition and definitely beat out their sugar bomb counterparts.
This recipe yields about 10 pancakes and plenty of puree to cover them.
Nutrition info for 4 servings: 300 calories, 9g fiber and 9g of protein.
If you’re looking for a comparison, the average stack of pancakes will cost you about 528 calories, 21 grams of fat, 6 grams of protein and only 1 gram of fiber.
By making a few swaps, we were able to take the best of both worlds – healthy and delicious – and merge them into one. This is definitely a recipe you can be proud of!
What’s your favorite healthy pancake recipe? Share it below!
The new year means a new start! Why not embrace new beginnings with some revitalizing fresh beet juice??
I’ve been juicing for years now. Typically, I toss anything green from the fridge into the juicer and end up with something that looks a little swampy. Luckily, this interesting looking juice is loaded with oxygen, enzymes and millions of other micro nutrients our bodies need to perform at its best. My juicer has become a part of my daily routine.
Over the weekend, I ended up picking up a ton of beets! Intuitively, you can tell they are good for you. Generally speaking, the darker and more vibrantly colored a fruit or vegetable is, the more densely it is packed with valuable phytonutrients, vitamins and minerals. Beets are certainly no exception!
Beets are an amazingly dense source of betalains, specifically, betanin and vulgaxanthin. Both of these have been shown to provide antioxidant, anti-inflammatory, and detoxification support. Without going into too much more text heavy detail, here’s is the quick resume of a beet:
I’m sure you can put just plain on beets in the juicer and plan on living forever. But I simply incorporated with some of my other favorite ingredients to really load up the nutrition muscle power. And the flavor is also certainly worth bragging about.
Mind you, I’ve been juicing for about 6 years now, so I’ve grown accustomed to the raw taste. The green apple in here really sweetens it up, so I believe even a beginner would find it pleasing. Here is the full platter…that entire board of veggies would likely make 3 servings. The actual recipe is below.
Health Amplifier Beet Juice:
Directions: put everything in the juicer. This should yield about 6 oz of juice.
Don’t you feel healthier just looking at it? Try making it, you’ll be amazed! If you do, let me know what you think!
What would the holidays be without pumpkin pie?? I mean it’s kind of a necessity!
So why not take this holiday classic and clean it up a bit? These frozen pumpkin pie jars are super easy to make, extremely delicious, gluten free and vegan! Sounds like a win-win-win-win to me.
Since these beauties only take about 5 minutes to make, I suggest making your topping ahead of time. When you’re ready for some pie, whip up the filling, assemble, and let freeze for about half an hour.
If you let them freeze too long these pumpkin pie jars become hard as rocks. And if you don’t serve right away, then they get soupy. The first time you make these, you may want to check back a few times to get the right consistency for you!
This recipe makes 2 servings with 225 calories, 6.4g fat, 3.5g fiber, 11.5g sugar (less than half of normal ice cream) and 18g protein. Plus, they pack the micronutrient profile of a side of veggies with 48% vitamin A, 18% calcium and 12% of your daily iron needs! Take that Ben & Jerry’s!
What’s your favorite holiday dessert? Can I healthy it up for you?