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frittata whole sidefrittata slice2

 

Last Sunday, for Mother’s Day, my family and I drove half an hour north and half an hour west to our favorite organic U-Pick farm, Bloomfield Farms. In celebration of Mother’s Day, the farm had arranged for a local chef to prepare brunch. I’m sorry I forgot to snap I picture of my meal because it was divine–braised baby artichokes served alongside creamy polenta with local cheese, and topped with poached eggs sprinkled with thyme. I had meant to photograph my meal, but I was so hungry by the time I sat down to eat that I forgot entirely. (We didn’t make it to the brunch until after we had picked kale, chard, fennel, leeks, strawberries, bok choy, artichokes and little gem lettuces–enough to fill two huge shopping bags.

veg basket

 

Once home, there was lots of cleaning up, produce sorting and washing and kale “processing”… So much so that when the dinner hour drew near, no one had the energy to whip up anything fancy, but we did want to use several of the vegetables from our great bounty, so I made my favorite standby dish: the frittata.

This dish takes about 20 minutes to prepare and in addition to being fast and easy, it’s nutritious and comforting. If you’re having guests over, it’s the perfect dish for brunch or lunch, and you can easily dress it up by turning it into a quiche with a bit more milk or cream added to the egg mixture and a pastry crust.

leekschard

 

 

Ingredients

2-3 leeks (or 5-7 baby leeks), cut into thin slices and carefully rinsed and dried

1 handful of chard (approximately 5-7 leaves)

1 garlic clove, finely chopped or crushed

2 tbsp butter or olive oil, or a combination of the two

2-3 oz smoked salmon*, chopped or broken-up small

5-6 large organic eggs

3/4 cup milk

Sea salt and fresh-ground pepper

8-10 fresh basil leaves

Parmesan cheese, freshly grated or Parmesan cheese substitute, such as Rawmesan

 

Method

Turn your toaster oven or regular oven to broil.

In a small cast-iron pan over medium heat, melt 1 tbsp of the butter (or oil). Add in the leeks and cook, stirring frequently until completely tender and slightly translucent. Add in the garlic and chard and continue to cook until the chard has wilted.

Using a whisk, beat the eggs in a medium-sized bowl. Whisk in the milk or cream and 1/2 tsp of salt and 1/4 tsp pepper. Turn down the heat on the leeks to low. Pour in the egg mixture. Allow to cook until the outer edges of the egg mixture has set and you can tell some of the center area is starting to set. (You can easily tell this by giving the pan a gently little shake and seeing how “runny” the egg mixture is. It’s movement will slow significantly as it starts to set.)

Lay the basil leaves on top of the egg mixture and sprinkle all with Parmesan cheese (or faux). Place under the oven until the egg is completely set and golden brown.

frittata whole

Serve warm with soup or a side salad.

Enjoy!

Sweet Potato Fries

fries

 

Another super fast and easy dish. My whole family loves these, and we eat them without the guilt accompanied with eating regular fries. To begin with, these fries aren’t fried; they’re roasted. And move aside lowly potato to make room for your nutrient-dense cousin: the sweet potato. Just a single serving (1 cup) provides 769% of the Percent of Daily Value (%DV) for Vitamin A, 65% of the %DV for Vitamin C, and nearly 1/3 the %DV for B6. It also delivers a hefty amount of potassium and manganese as well as Thiamine, Niacin, Magnesium and Copper.

Serve these alongside grass-fed burgers and grilled meats.

 

fries close up

 

Ingredients

3 sweet potatoes

1/4 olive oil

sea salt

fresh-ground black pepper

kelp granules and/or brewer’s yeast (optional)

 

Method

Preheat oven to 400 F. Peel the sweet potatoes. Cut into 1/4- to 1/2-inch sticks.

Toss olive oil, season with salt and pepper then spread out on a baking sheet. Roast for 25-35 minutes* until crisp on the edges and soft inside. Flip halfway through. If you want, sprinkle with kelp granules or brewer’s yeast for an extra nutritional boost. Serve warm with ketchup, mayonnaise or aioli for dipping.

*I use the convention feature on my oven when I make these. It means they cook much faster than normal. With the oven on “convent,” I typically cook the fries for 15 minutes on one side then another 10 once I flip them. And quite honestly, I don’t actually flip most of them… I just give my edged baking sheet a good shake, and many of them turn over nicely for me.

Serves 4.

cr scones close up

 

Just in time for Mother’s Day! These are not simply another take on my Orange Currant Scones or my Almond Oat Scones. Those I make frequently because they’re super quick to pull together, gluten-free and relatively low fat–relying just on plain yogurt to bring the batter together. This recipe uses good, old-fashioned butter (and eggs) and results in a much more traditional scone–minus the gluten, of course.

I first made this recipe using chopped dried cherries. (It seems that lately I’m hearing a lot about dried cherries and their high nutritional value.) However, I thought the dried cherries were a tad sour, so I’ve left them out of the title of this posting. Feel free to add them in to your mix of dried fruit, because any combination of dried fruit (e.g., dried apricots, cherries, etc.) works.

cr scones abovecr scones raw

 

Ingredients

3/4 cup all-purpose gluten-free flour*

1/2 cup almond flour (meal)

1/2 cup brown rice flour

1/4 cup sugar

2 tsp baking powder

1/2 tsp xantham gum

1/2 tsp salt

1/4 tsp cinnamon

1/4 tsp nutmeg, optional

1/2 cup (1 stick) cold butter

3/4 cup chopped dried fruit (try any blend of cranberries, apricots, raisins, or cherries)

2 large eggs

1/3 cup cold milk (almond or soy works great, too)

1 teaspoon pure vanilla extract

 

Method

Preheat the oven to 400°F. Grease (or line with parchment paper) a baking sheet.

Whisk together the flours, sugar, baking powder, xanthan gum, salt, nutmeg, and cinnamon. Using a pastry cutter, or the old-fashioned two knives technique, cut in the cold butter until the mixture is crumbly. Stir in the chopped dried fruit. Set aside.

Whisk together the eggs, milk, and vanilla until frothy. Add to the dry ingredients and stir until well blended. The dough will be quite sticky. Drop dough by the 1/3-cupful onto the baking sheet. Let the uncooked scones rest for 5-10 minutes.

Sprinkle the scones with large-grain Turbinado sugar crystals. Bake for 15 to 20 minutes or until golden brown on the edges. Remove from the oven and let cool for 5 minutes.

Serve warm with a little honey or jam.

Makes 8 scones.

*A note about flours: If you follow this blog, you’ll have noticed that most of my baked goods involve at least two or three different kinds of flours. That’s because when I bake gluten-free, I don’t want to simply remove the gluten. I’m also trying to retain or add back in some of the nutrition that would have been in a gluten containing whole-grain flour, such as whole-grain spelt or barley. With nearly all my GF recipes, you can use just your favorite all-purpose gluten-free flour mix for the combined flour amount–in this case, 1 3/4 cups.

Smooth Carrot Soup

carrot soup

 

There are days when I crave simplicity–a boiled egg and a handful of ripe berries for breakfast, a chunk of smoked salmon with fresh vegetables for lunch and a straightforward, warm soup for dinner, served alongside a roast chicken or with just a basic salad. Yes, I overindulged this past weekend (a little red wine, French food and an absurd amount of gluten), and I’m definitely paying the price. So as of Monday morning, I’ve craved simplicity.

I served this soup last night, along with a whole chicken roasted with onions and cut lemons, and with a butter lettuce salad tossed with a Dijon vinaigrette dressing on the side. Actually, I hastily threw together the chicken, onions and lemons without consulting any recipe and it came out delicious. If I hadn’t been so rushed to get food on the table, I would have snapped a few pics and posted them here, along with some sort of recipe. However, I will make it again, take a bit more care next time, document my preparation and post all the details.

But back to the soup… This is a good carrot soup recipe which you can prepare as is or easily alter depending on your mood or what else is going to be on the table. You can prepare this in about 40 minutes with only 15 or so minutes of active time. If you appreciate simple food like me, you’ll agree this soup qualifies.

carrotsonions

 

Ingredients

1 small- to medium-sized red onion, chopped

1 tbsp olive oil

1 tbsp butter or ghee

2-3 large cloves of garlic, chopped

5-6 large carrots, sliced no more than 1/2-inch thick (approximately 3 cups total)

2 1/2 – 3 cups organic chicken or vegetable broth*

1/3 cup  milk (coconut or almond work, too)

4 whole bay leaves

sea salt

fresh-ground pepper

 

Method

Warm the oil (and butter, if you’re using) in a large saucepan over medium heat. Add in the chopped onions and garlic and stir until softened. Add in the sliced carrots and allow to cook another 5-10 minutes. Pour in enough broth to fully cover the vegetables, and drop in the bay leaves. Turn up the heat a little until the soup comes to a boil. Then cover and turn down the heat to simmer. Cook for an additional 20-30 minutes or until the carrots are tender.

Using tongs or chopsticks, remove the bay leaves (making sure you remove all of them!). Use a good regular blender* or immersion blender to blend the soup until it’s a very creamy consistency. Stir in the milk and season to taste. Optional: Garnish with a dollop of creme fraiche and some finely chopped parsley or a drizzle of pesto mixed with olive oil. Serve immediately.

Serves 4.

Note: You can easily put an Asian spin on this recipe by cooking a 1/2-inch piece of fresh ginger, chopped with the onions and garlic, using coconut milk instead of regular milk and including a tbsp of Asian fish sauce.

*Here’s where I put in another plug for the Vitamix blenders! They aren’t cheap, but they’re nearly indestructible, carry a hefty warranty and blend everything into the creamiest consistency you can imagine. I’ve also been told you can get them at a significantly reduced price as Costco.

 

crackers

 

In my recent quest to eliminate nearly any pre-made, cracker-like food from our home, I’ve managed to get the kids to nearly always come to expect and request only whole foods (carrots, apples, bananas). The exception is cheese, which none of us will be weaning ourselves from any time soon. I reserve cheese eating for special occasions, but the kids eat some amount practically every day. The only cracker-like food I still buy is organic, corn tortilla chips. We love guacamole and my husband and I are addicted to salsa.

We also recently implemented a new rule about sweets; we call it “Sweet Sunday.” Essentially, we abstain from eating any sweets every day except Sunday. But on Sunday, I don’t criticize WHAT they choose as their sweet indulgences. (They get two.) It can be a piece of cake and an ice cream cone. Or maybe it’s a piece of candy and a big cookie. I do draw the line at synthetically-colored, chemical-infused candies, but pretty much anything else goes. A friend recently visiting from Brazil made the suggestion. I seriously questioned whether our two little sweet tooths could come to accept this fairly rigid (even for me!) structure, but they have. Even the first week was a breeze, although I did get regularly asked, “How many more days is it until Sunday?”

All that aside, we still use maple syrup on our waffles and pancakes, so it’s not as though there’s no added “sugar” to our Mondays through Saturdays. And to make sure they don’t feel deprived, I blend up naturally sweet fruit smoothies and occasionally make my own “crackers.” These* are somewhere between a cookie and a cracker since they use a little sugar. They’re fun to make because everyone can participate, which makes eating the eating even sweeter.

crackers doughcrackers

 

Ingredients

1/2 cup whole-grain spelt flour

1/2 cup all-purpose flour (I use all-purpose Einkhorn flour)

1/4 cup pulverized walnuts or almond flour/meal

1/2 cup unsweetened finely shredded coconut, pulverized

1/4 cup extra-virgin coconut oil, softened

1/4 cup natural cane sugar

1/4 tsp salt

Dash of ground cinnamon

1/2 tsp pure vanilla extract

1 large egg, lightly beaten

1-2 tbsp large-grain turbinado sugar

 

Method

In a medium-sized bowl, blend coconut oil, sugar and vanilla until the mixture is the consistency of frosting.

In another bowl, whisk together the flours, pulverized nuts and coconut and salt until well blended. Add to the wet ingredients and stir until combined. Divide into two balls. Wrap each ball in wax paper and refrigerate for 1 hour.

When you’re ready to roll the cookies, preheat oven to 350 F. Lightly grease two baking trays or line with parchment paper.

Sprinkle a clean surface with the flour of your choice. Carefully roll out one dough ball until it’s 1/8-inch thick. Using floured cookie cutters, cut out shapes and place on cookie sheet. Sprinkle with the large sugar granules. Note: if the cookie dough is crumbling too much, let it sit out at room temperature for a short while and try rolling again.

Bake 8-10 minutes or until outermost edges start to golden. Allow to cool for 5 minutes. Store completely cooled leftovers in an airtight container for 2-3 days.

Happy snacking!

 

*Recipe adapted from 101 Cookbooks

DSC_1910

 

Simplify and freshen your Spring beauty routine!

These products are some of the best I’ve used (and being a product “junkie,” I’ve tried many, and am constantly scanning the horizon for new ones). These products boast all-natural ingredients, but they are also well-priced* and have other excellent properties, such as anti-aging, moisturizing and naturally beautifying.

Burt’s Bees Lip Shimmers ($5) – You won’t be able to resist buying more than one! They’re super-moisturizing, come in a wide range of colors (some which don’t have shimmer), and they’re just the right size for slipping into a pocket, purse or yoga bag. The color shown here is “Strawberry”, a sheer, shimmery pink which has a slight peppermint taste/smell.

Hemp Organics Lip Tint by Colorganics ($6.95) – These tints are similar to the Burt’s Bees Lip Shimmers, but they offer slightly “deeper,” less shimmery colors and I love that there are only six ingredients in them. Like the Lip Shimmers, they’re a super-convenient size and very reasonably-priced. Try “Kiss” for a sheer, cool berry color with barely a hint of shimmer.

Burt’s Bees Tinted Lip Balm ($7) – Last I checked, these came in nine subtly -tinted colors. They’re super creamy, very emollient and lightly tinted. This is the perfect option for when you want a little color and need a little moisture but don’t want to appear as if you’re actually wearing make-up. The super-versatile peachy-nude color shown here is “Honeysuckle.” This color is also the perfect thing for when you want to moisturize and/or subtly tone down a bright lipstick.

Jane Iredale Pure Pressed Eye Shadows ($19) – I love many of Jane Iredale’s products, but I’m highlighting the shadows because they’re excellent quality, go on beautifully (with brush or finger), and wear well. And, of course, they’re all natural. The very versatile, perfect for Spring color shown here is “Slate Brown,” a soft, taupe.

Dr. Hauschka Eyeshadow – The color range is limited, but I also like these completely natural shadows as an alternative to Jane Iredale. The pale gold shimmer (“01 Sunglow”) does magic as a highlighter to the brow bone area or inner lids.

ecotools brushes are the perfect choice for applying your natural make-up. They use soft, cruelty-free bristles wrapped in recycled aluminum with bamboo handles. This “Sharpen & Smudge Duo” blends eyeliner or shadow along the lashline and is a bargain at $3.99!

Andalou Naturals All in One Beauty Balm, Sheer Tint with SPF 30 ($19.95) – OK, I think this may be one of my all-time favorite products. I’ve been looking for a “beauty balm”–commonly referred to as “BB,” and nearly everyone and his/her brother now offers one. However, I’ve immediately discounted all the usual drugstore and department store brands since they contain too many chemicals, synthetic fragrances and other yucky stuff I don’t want to put on my skin. Surprisingly, not very many natural skin care lines have introduced “beauty balms”. I was pleasantly surprised (actually, ecstatic) to try the Andalou Naturals BB. It provides very sheer coverage, blends in amazingly well, gives mineral-based, broad-spectrum UVA/UVB protection and smells wonderful on top of it all. If you want more coverage, you can apply  foundation or powder directly over this product.

Sequoia Beauty Sun Damage Repair Serum ($44) – This is a wonderful product from my new favorite skin care line. All the products in the line are about as pure as they come, made locally to where I live and produced in small batches. Every product smells absolutely amazing and uses high-quality plant extracts and oils. This serum is what I apply each morning before my BB and each evening before going to bed.

John Masters Lip Calm ($6) – This is the last product I use before going to bed. I can’t tell you how many different lip balms I’ve tried, but this one always helps dry lips, doesn’t irritate and doesn’t have a too strong scent or flavor. (Remember, even all-natural products that use essential oils to flavor and scent their products can be irritating to sensitive skin.)

Happy Spring!

*Please note: the prices I’ve shown here are the prices listed by the manufacturer. Most of the products I’ve highlighted can be purchased at significantly cheaper prices by buying them from natural foods markets or on-line sellers.

old tree

We’ve all heard the mantra Reduce, Reuse and Recycle too many times to count, and even the symbol on packaging has become so common we no longer acknowledge it. However, each of us can and will help the Earth if we occasionally remember the three Rs and take their meaning to heart in our everyday lives.

Today, in celebration of Earth Day, I’m focusing on the three Rs as they apply to our shopping habits.

I know people who still go to the grocery store empty-handed. They let the checker or bagger put their groceries in plastic bags and feel OK about it because they recycle the bags for garbage, cat litter, etc. Some of those same people have now switched to asking for paper bags, which can more easily be recycled and which breakdown in our landfills faster. Still, “reduce” is the first of the three Rs intentionally, and making the slight extra effort to bring your own bag saves:

– 380 million plastic bags used each year in the U.S. from ending up in our landfills and oceans and the 12 million barrels of oil needed to manufacture those bags.

– Approximately 14,000 million trees from being cut down each year for the manufacture of the more than 10 million paper bags we use in the U.S. every year.

Get into the habit of buying smarter and buying less

Reduce applies to our buying habits whether we are shopping for groceries, clothes, electronics or home furnishings. I’m the first to admit that I used to relish shopping for clothes for my kids. I loved to see them kitted out in the latest fashions, and let’s face it–everything looks cute in miniature. However, now I am hyper aware of how disposable we treat clothing and toys in the United States. As a result, I now buy much more carefully.

Unless you only wash clothes once a month, most kids only need 10 tops, 7-10 bottoms and a couple of sweaters or jackets. (Socks and underwear are a different story.) Pants that get holes in the knees can be made into ultra-cute shorts (and you avoid that ridiculous practice of kids’ clothing companies making shorts with super wide, even flared leg openings). If you have a sewing machine, you can hem them up in 10 minutes or pay a paltry sum to have someone else do it. When old T-shirts and sweatshirts are too stained or ripped to wear or hand down, they make excellent cleaning rags.

In your own shopping, avoid impulse buying and purchasing too many trendy pieces. The fashion experts agree, you can incorporate the best of a season or trend with just a couple of items. For example, jewel and neon brights have covered the pages of magazines and shown themselves in store windows for close to a year now. Instead of buying several bright sweaters, T-shirts and pants, consider a bright pink or orange belt or a brightly-colored pair of flats or scarf. Take “reduce” one step further and skip buying the bright clothing, keeping your classic colors and updating your look with bright orange lipstick or nail polish.

Try to reuse or recycle unwanted items

Most of us have friends who would love to receive hand-me-downs that are stain-free and in good condition. Before you throw those too-small items away, check around and see if someone you know might appreciate them. There also are numerous charities that want the items your friends and family don’t want. Many, such as Goodwill Industries in the U.S. also take DVDs, books and toys.

Eliminate temptation

A year or so ago, I signed up for an on-line service (Catalog Choice) that helps people unsubscribe from catalogs. I must admit that I loved receiving catalogs in the mail. It seemed to me there was something therapeutic about flipping through the pages and seeing all the beautiful people sporting the fresh new fashions and seeing the endless possibilities of how I might decorate and redecorate my kids’ rooms, etc. I also became aware of my increased spending even though that awareness seemed to float in the subconscious for many years. In reality, most of us don’t think we need anything new until someone or something suggests it to us. I no longer subscribe to fashion magazines, I have stopped receiving nearly all the catalogs that were regularly sent to my home each week, and I am confident it’s made a positive difference.

I have friends who have downsized and decluttered their homes. Those same friends all appear to have a new lease on life. The centuries old Feng Shui principles warn us of the dangers of clutter, because too much stuff–in addition to making our homes look messy–can clutter our thinking and perspective on life.

So before your next trip to the store or mall, please take a minute to ask yourself: What do I really need? Am I buying just to buy, or am I buying for a special occasion? Do I have my reusable bags in hand (which aren’t just for groceries)?

The Earth will thank you for it.

leaves

gazpacho close

 

Since I posted that somewhat decadent strawberry tart earlier this week, I thought I would redeem myself by sharing my favorite recipe for easy-to-prepare, incredibly healthy gazpacho soup. This soup makes a wonderful, light meal when served with a slice or two of rustic bread. It also makes an excellent first course to a meal of grilled fish or chicken. If you’re serving wine, pair it with a crisp, relatively dry Chardonnay.

 

gazpacho

 

Ingredients

1 red bell pepper, cored, seeded and chopped into 1/2-inch pieces

1 large cucumber, peeled, seeded and roughly chopped

1/2 yellow onion, roughly chopped

2 stalks celery, chopped

1 14-oz can of crushed or chopped tomatoes

1 clove garlic, crushed

2 tsp Worcestshire sauce

1 pinch of red pepper flakes (or a dash of Tabasco or other hot sauce)

2-3 tbsp good quality red wine vinegar

olive oil

sea salt and fresh-ground pepper to taste

2 tbsp fresh cilantro, roughly chopped

1 ripe avocado, peeled and chopped

Preparation

Place the chopped bell pepper, cucumber, celery and onion into a blender. Add half the tomatoes and 1/2 cup water. Pulse or blend until the chopped vegetables have been further chopped to a consistency you like. I like my gazpacho to have texture, but I dislike large chunks of anything.

Add the remaining tomatoes along with the garlic, vinegar, red pepper flakes, 1 tbsp olive oil and Worcestshire sauce. Blend. Season with salt and pepper to taste. Chill for at least 30 minutes.

When ready to serve, pour into soup bowls. Garnish with a drizzle of olive oil, a little chopped avocado and a sprinkling of cilantro.

Serves 4 to 6.

Luscious Strawberry Tart

straw tart whole2

 

I debated long and hard over whether to post this recipe.

Desserts in general usually don’t qualify as “healthy,” and of course I’m all about promoting healthier eating and living. However, what constitutes “healthy” varies widely depending on who you talk to and what your perspective is on nutrition and dietary principles. Some healthy eaters avoid gluten but fully embrace (organic) dairy. Others, like me, have reduced their daily intake of gluten and dairy, but still consume gluten and dairy from time to time, reserving them for special occasions, such as dinner parties and holidays or occasional treats. Then there are those who fear saturated fat or avoid fats all together. The list goes on and on.

But here in California, the markets are full with the first strawberries of the season–dark red and wonderfully sweet, and who doesn’t sin a little from time to time? Also, this tart is so easy to make, looks beautiful, and is very low in added sugar, so here it is.

straw tart close

 

Ingredients

8 tbsp organic butter, chilled (or coconut oil)

1/2 cup whole-grain spelt flour

1/2 cup all-purpose flour (or gluten-free all-purpose flour)

1/4 cup coconut flour

a pinch of sea salt

4 tbsp evaporated cane sugar, divided

2-3 tbsp ice water

8 oz lite cream cheese or neufchatel cheese

1/3 cup whipping cream, whole milk or quality coconut milk

2 tbsp fresh-squeezed lemon juice

1 1/2 tsp pure vanilla extract

1 lb fresh, organic strawberries, washed, hulled and sliced in half lengthwise

1/2 cup cranberry sauce

1 tsp cornstarch

 

Preparation

Set out the cream cheese or neufchatel cheese in a warm place so it can soften.

For the crust: Heat the oven to 375 F. Mix the flours, salt and 2 tbsp of sugar in a medium-sized mixing bowl. Using a pastry cutter or two knives, cut in the chilled butter or coconut oil until the mixture resembles coarse crumbs. Sprinkle in a little ice water and continue to mix until the dough just barely starts to come together but is still quite crumbly. Do not overmix or your crust will be tough. Press into the bottom and sides of a 9-inch tart pan. Prick the bottom with a fork. Bake for 15-17 minutes until the crust is golden and slightly puffy. Let cool completely.

 

straw tart crust

 

Meanwhile, heat the cranberry jelly and 1/3 cup water over medium heat, stirring regularly until it is dissolved down and thoroughly mixed. In a small bowl, add 1 tbsp of the cranberry mixture to the cornstarch and stir until thoroughly blended. Add to the saucepan and stir until thoroughly incorporated and the mixture is a thick syrup consistency. You can add a little more water if needed. Strain into a small bowl using a fine mesh colander. (This step isn’t necessary, but it strains out the bits of cranberry skin that are in the cranberry jelly I buy.) Set aside to cool slightly.

 

straw tart whip

 

Using and electric mixer, beat the cream or neufchatel cheese until it’s uniformly creamy. Beat in the lemon juice, whipping cream or milk, vanilla extract and 2 tbsp of sugar until the mixture is light and creamy. Spread evenly on the bottom of the crust.

 

straw tart circles

 

Place the strawberries in concentric circles starting at the outside edge of cream layer. Drizzle the cranberry glaze over the strawberries.

Chill in the refrigerator until set. Serve at room temperature. Refrigerate leftovers.

Happy spring!

banana oat pancakesAdapted from Whole Living Magazine

Naturally sweet and high in fiber and protein, these  gluten-free pancakes will keep you going from breakfast to lunch without needing a snack in between. The coconut gives a little “crunch” (for lack of a better word), and the banana and orange juice add great flavor and sweetness. These pancakes also provide a high amount of Omega-3–2,100 mg per serving!

You can leave out the egg if you want to make your pancakes vegan in addition to gluten-free. I think the egg makes for a slightly better consistency, and I like the added protein.

banana oat pancakes 2Ingredients

1 ripe banana, mashed

1 cup unsweetened coconut milk

6 tbsp flaxmeal

4 tsp coconut oil, melted

1 large egg (optional)

3/4 cup orange juice (1/2 cup if adding the egg)

1 tsp pure vanilla extract

1 cup oat flour

1 cup unsweetened shredded coconut

1 tsp baking powder

1 tsp ground cinnamon

1/4 tsp sea salt

Preparation

Mix first four ingredients together in a medium-sized bowl and let stand until thick, about 10 minutes.

Whisk in the orange juice, vanilla extract and egg (if using). Stir in remaining ingredients and mix until well blended. The batter will be very thick.

Heat 1 tsp coconut oil in a cast-iron skillet over medium heat. Working in batches, spoon approximately 1/4 cup batter into pan and flatten into a 3-inch round with the back of a large spoon or spatula. Cook until golden brown, flipping once, about 4-6 minutes per side.

Serve immediately with a drizzle of maple syrup or honey and fresh orange segments or other fresh fruit.

Serves 4.

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Selma's Table

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