My favorite meal of the day is breakfast. You can have sweet, savory or both. Now if you have been following for a while you know my favorite vegetable is carrots. You can imagine my excitement when these little beauties turned out absolutely perfect. I am in love and these are now our go to breakfast.
The pancakes are moist and you would never know there are two cups of veggies in them. The whole wheat flour and wheat germ give these pancakes an extra boost of fiber.
We served these with homemade whipped cream and maple syrup. 🙂
3 cups whole wheat flour
1/4 cup wheat germ
2 Tbsp sugar
2 Tsp baking powder
1 Tsp baking soda
2 Tsp cinnamon
1 Tsp nutmeg
1 Tsp salt
5 large eggs
3 cups coconut milk
4 Tbsp butter, melted
1/4 cup applesauce
1 tsp vanilla extract
2 cups loosely packed, finely grated and patted dry
2 tsp lemon zest
In a large bowl mix the flour, wheat germ, sugar, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl mix the eggs, coconut milk, butter, vanilla, carrots and lemon zest. Mix till smooth.
Add the wet ingredients to the flour mixture. Fold gently till incorporated. Will be slightly lumpy.
Heat griddle over medium heat. Brush pan with butter.
Using a 1/4 cup cookie scooper, drop batter onto griddle. Cook until bubbles form and pop. Roughly 2 minutes. Flip and cook the other side.
This is a family favorite that we have enjoyed for years. My husband and I had a weekend getaway for our five year anniversary. We had a great time visiting the San Diego Beaches, enjoying live music at Balboa Park and dinner in the Gaslamp Quarter. Before we headed home, we had to find a great breakfast spot. We love a great breakfast. We ended up going to a restaurant called the Breakfast Republic. They served these huge French toast topped with fresh strawberries. It was divine.
Once we were home, we reminisced about the crazy french toast. I decided to recreate it for our kiddos.
This Pumpkin French Toast is one of the renditions of the recipe we have enjoyed for years. I hope you enjoy it as much as we do.
2 loaves of Hawaiian Bread (or bread of your choice)
1/2 cup pumpkin puree
1 tablespoon flaxseed meal
1 tablespoon whole wheat flour
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon clove
dash of salt
1 cup coconut milk
juice of 1/2 lemon
Pre-heat oven to 200 degrees F.
Place all ingredients in a blender and blend well. Pour into a bowl.
Slice bread into 4 thick slices and quickly dip both sides of bread and place on griddle. Bake each side for 2-3 min.
******Make sure not to let the bread sit in the egg mixture. It will get soggy and ruin the finished product. You simply need to quickly dip and flip the bread and dip again.*******
To keep French toast warm place in pre-heated oven
Apple Maple Compote
6 apples sliced
2 tablespoons butter
Juice of 1 lemon
1 teaspoon cinnamon
1 teaspoon nutmeg
pinch of salt
1 teaspoon maple extract
1 teaspoon vanilla
Place all ingredients (except maple and vanilla extract) in a medium stock pot and bring to boil.
For today’s Pumpkin and Pinterest feature recipe we are enjoying delicious, gut friendly Pumpkin Yogurt with Spiced Granola from Kiwi and Carrot. This is a nice little treat that my boys fell head over heels for. They all agree that yogurt is the best all time food ever.
I altered the granola a bit to suit what I had on hand.
Added shredded coconut
Substituted the whole wheat flour for coconut flour
Substitute chia seeds for flaxseed meal
Substitute pepita seeds for pumpkin seeds
Coconut is great for improving the body’s ability to absorb calcium and magnesium, helping to maintain strong bones and teeth.
Flaxseed is a powerhouse for omega-3 fatty acids. These healthy fats promote heart health and aid in cancer prevention.
Flaxseed is also a great source of fiber that encourages colon and digestive health.
Pumpkin Seeds are rich in zinc and help boost the immune system and fertility.
1 cup plain Greek yogurt
¼ cup (heaping) canned pumpkin puree
2 tsp. pumpkin pie spice
1 tsp. cinnamon
2 Tbsp. pure maple syrup
2 cups rolled oats
1/3 cup pumpkin seeds
1/2 cup cashews, roughly chopped
1 tsp. cinnamon
2 Tbsp. flaxseed meal
1/4 tsp. salt
2 Tbsp coconut flour
1/2 cup coconut oil, melted
2 Tbsp. honey
2 Tbsp. pure maple syrup
Mix all ingredients in a bowl and stir well until combined.
Preheat the oven to 275 degrees
In a large bowl, combine all ingredients and mix well until combined.
Spread granola on a baking sheet and cook for 1 hour and 10 minutes, stirring every 20 minutes.
Remove from the oven but don’t stir so the granola can cluster up. Allow to cool to room temperature and store in an air-tight container for up to three days.
*To make this a pumpkin smoothie, combine all ingredients for the yogurt with 1 frozen banana and a handful of ice cubes in a blender. Mix until well combined and top with spiced granola.
In light of the recent research study from WHO (World Health Organization) which classified the consumption of red meat and processed meats as a possible carcinogens (cancer causing), I wanted to round up some flavorful, easy to prepare meals that can give you a good amount of protein as well.
The key here is to be balanced and choose lean meats, poultry, and fish, as well as plant sources such as beans, legumes, nuts and seeds. Eating processed meats such as ham, bacon and hot dogs that are usually very high in saturated fat and sodium should be consumed in moderation.
The biggest thing is not to freak out. We all are still learning about how food affects our overall health. Again, the key is to find a balance. My family aims for the 80/20 rule. 80 percent of the time we eat whole foods concentrating on fruits and vegetables. There is that 20 percent of the time I may feel like throwing together an indulgent treat or meal. The Mediterranean diet is a great way to experience a plant focused eating structure offering a variety of foods. Find what works for you and your family and work together to make healthier choices step by step.
How do you ensure you are making the best food choices for you and your family?
Are you open to trying new recipes that offer more nutrient dense options?