Life has been busy lately, as it always is, but enjoyable busy.
There’s been lots of:
Lots of long hikes with my girl
And lots of yummy meals 🙂
Blueberry pancakes stacked with raspberry greek yogurt and coconut
Broccoli, kale, mushroom, sweet potato frittata: 1 sweet potato sliced thinly into coins, 1/4 cup chopped broccoli, 1/4 cup kale, 1/4 cup mushrooms sliced, 1/2 onion diced, 1/4 cup cheese of choice and 5 eggs whisked with salt and pepper…. bake sweet potato coins until cooked. Stir fry veggies until cooked. Line baking ban with sweet potato slices, top with veggies, sprinkle cheese and pour in whisked eggs… Bake at 375 for about 20 minutes, slice and enjoy.
Tomato basil seafood pasta: 1 onion diced, 1 red pepper diced, 4 cloves garlic minced, 1 can whole tomatoes, 1/4 cup chopped basil, 1/2 cup white wine, 1package of frozen prawns, 1 package of frozen scallops, 1 fillet of cod and a package of brown rice pasta… Stir-fry onion, garlic and red pepper until soft, add wine and reduce until half. Add tomatoes and basil and break tomatoes down in pot. Cover pot and simmer for 10-15 minutes. Add seafood and simmer until cooked. Add to cooked pasta, top with fresh basil and a sprinkle of parmesan cheese and your good to go.
Almond, flax seed pizza crust: 1 1/2 cup almond flour, 3 tbsp starch, 1 tsp baking powder, pinch of salt, 1/3 cup flax seed meal, 1/2 cup warm water, 1/2 tbsp coconut oil melted… mixed almond flour, starch, baking powder and salt together. In another bowl whisk flax seed meal with warm water and melted coconut oil… Add flax seed mixture to dry ingredients, roll out onto baking sheet between two pieces of parchment paper. Bake at 375 for 20 minutes, top and bake for another 10 minutes.
Hope everyone had a great weekend 🙂