Monthly Archives: February 2015

Valentines pancakes

Happy Friday!!

So grateful it’s almost the weekend! This week has draggeeeddddd on for me so i’m really looking forward to hiking, relaxing and eating good food this weekend.

This weekend also happens to be Valentines day. I’m personally not a valentines day person but if you are these would be perfect to make for your loved one on Saturday morning for breakfast in bed 🙂

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Blueberry buckwheat pancakes (gluten free, makes 8 cakes)

1 cup buckwheat flour

1 tsp baking powder

2 tbsp coconut sugar

1 cup apple sauce

1 egg whisked

1/4 cup milk (I used almond milk)

1/2 cup blueberries (I used frozen)

Mix flour, baking powder, coconut sugar together till mixed

Add in apple sauce, whisked egg and milk and stir till smooth. Add in blueberries and your ready to go.

I cooked my cakes in coconut oil over medium high heat.

I love pancakes a lot but I love easy quick pancakes even more. Theres nothing worse on a lazy weekend morning than spending lots of time on breakfast and making a big mess. These come together in minutes and can all be mixed in the same bowl.

The buckwheat and blueberries really complement each other, however, if you’d prefer another fruit bananas, raspberries or blackberries would be a good substitute.

Hope you all enjoy and treat your loved ones to a delish healthy breakfast this weekend (or any weekend).

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Rainy day soup

Happy Hump day everyone

Thought i’d pop in with a perfect rainy day meal. I don’t know where everyones from but here in Vancouver we have been dealing with A LOT of rain lately! Rain or no rain this soup is a real weeknight winner.

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1 roasted butternut squash

1 roasted clove of garlic

2 stalks of celery chopped

2 carrots chopped

1 large onion chopped

3 cloves of garlic chopped

1 tablespoon of fresh chopped thyme

home made veggie or chicken broth 3-4 cups (depending on how soupy you want it)

salt and pepper to taste

saute carrots, onion, celery and garlic in coconut oil until onion is translucent. Add in chopped thyme roasted butternut squash, roasted garlic and broth. Simmer until all the vegetables are soft. Puree using a hand blender, taste and add salt and pepper as needed. Enjoy!

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