Lemon Ricotta Pancakes

Lemon Ricotta Pancakes
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Lemon Ricotta Pancakes
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Ingredients
Servings:
Instructions
  1. Combine the flours, xanthan gum, baking powder, and salt in a bowl and stir together.
  2. In a separate bowl, whisk together the remaining ingredients, except the eggs whites.
  3. Add the wet mix to the dry mix and gently fold them together.
  4. Beat the egg whites until stiff peaks form and fold them into the batter.
  5. Heat a griddle and warm the olive oil. Use a 1/3 cup measure to drop the batter into the pan. When small bubbles appear on the surface of the pancakes, flip over and cook until golden. Drizzle leftover cranberry syrup over pancakes (from poached pears recipe).
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Steel Cut Oats with Cinnamon, Blueberries, Walnuts and Homemade Almond Milk

Steel Cut Oats with Cinnamon, Blueberries, Walnuts and Homemade Almond Milk
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The Cinnamon, blueberries and walnuts in this recipe all help stabilize blood glucose levels. This oatmeal is good for the brain, nervous system and provides a stable source of energy to prevent sugar cravings later on in the day.
Steel Cut Oats with Cinnamon, Blueberries, Walnuts and Homemade Almond Milk
Print Recipe
The Cinnamon, blueberries and walnuts in this recipe all help stabilize blood glucose levels. This oatmeal is good for the brain, nervous system and provides a stable source of energy to prevent sugar cravings later on in the day.
Ingredients
Servings:
Instructions
  1. Bring 3 cups of water and ¼ tsp salt to a boil and add 1 cup steel cut oats.
  2. Reduce heat to low, add cinnamon, cover and simmer 10-20 minutes, stirring occasionally.
  3. Remove from heat and add the blueberries and walnuts. Serve with homemade almond milk. Serves four.
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Gluten-Free Buckwheat Crepes

Gluten-Free Buckwheat Crepes
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Servings
6 crepes
Servings
6 crepes
Gluten-Free Buckwheat Crepes
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Servings
6 crepes
Servings
6 crepes
Ingredients
for 6 crepes
Servings: crepes
Instructions
  1. Whisk the water, butter, and egg together and then mix with dry ingredients. Set aside for 15-20 minutes. Heat a pan and melt some butter. Once heated, pour some batter into the pan and rotate the pan to get the batter nice and smooth… you don’t want it to be too thick. Return the pan to heat for a couple of minutes until the top is hard. Flip the crepe over and let the other side brown. Serve with fresh raspberries and Cashew Crème (see Layered Blueberry Cashew Pudding Treats for Cashew Crème recipe)
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Eggs Benny on Polenta with Heart Friendly Hollandaise, Artichokes and Red Onions

Eggs Benny on Polenta with Heart Friendly Hollandaise, Artichokes and Red Onions
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Eggs Benny on Polenta with Heart Friendly Hollandaise, Artichokes and Red Onions
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Ingredients
Eggs Benny
Servings:
Instructions
Eggs Benny
  1. Cut polenta crosswise into 8 slices. Heat 2 tsp olive oil over medium-high heat in a large frying pan. Add polenta slices; cook 3 minutes on each side or until lightly browned. Remove from pan and set aside. Fill the frying pan ¾ full with water and bring to a simmer. Reduce heat to low-medium and add lemon juice. When water is very hot but has ceased bubbling, crack each egg and pour into the water carefully. Allow the eggs to slowly cook in the hot water until the egg whites are no longer translucent and the yolks are cooked medium to well, depending on your preference. Meanwhile, sauté the red onions in olive oil under sweet and translucent. Add the artichokes and heat until warm. Place the onions and artichokes on the polenta triangles. Remove the eggs from the water using a slotted spoon and place on top of the triangles. Drizzle Heart Friendly Hollandaise sauce (see recipe below) over and serve with fresh fruit.
Heart Friendly Hollandaise
  1. Wisk all of the above ingredients together in a saucepan over low heat until well blended, creamy and warm. Spoon over Eggs Benny. Enjoy.
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