Eat Your Wellness: Easy, Healthy Pancakes

FYI... Today is National Pancake Day! Now, before you go making plans at IHOP to eat stacks of ooey gooey pancakes made with ingredients you know nothing about, take a look at this recipe. First off, it's SO quick! The kind of thing you can prep and cook when you need food NOW. Second, there are minimal ingredients, [4 to be exact], that are all healthy for you. Last, and probably most important, aside from the plates you eat these babies off from, you've only got 3 things to clean: a Nutribullet cup & blade, a pan, and a spatula. Check out the 4 ingredients below.

Yummmmmm!

Ingredients:

  1. Oats
  2. Eggs
  3. Water or Milk (Almond, Coconut, or Dairy if you prefer)
  4. Cinnamon
  5. OPTIONAL: I also throw in Flax Seeds to make my pancakes more nutrient dense

Directions:

  • Heat your pan to medium heat, then throw a dab of coconut oil, [or any oil you prefer!] in.
  • Grab your smaller-sized Nutribullet cup & dump your oats in there.
  • Every 1/4 of the cup you fill = about 4 small pancakes or 2 large pancakes.
  • Throw in 1-2 tsp of cinnamon with your oats.
  • Add you Flax Seeds if you want to use them.
  • Screw on the blade, then mix it for 5-10sec to mull the oats into a flour.
  • Add a single egg if you're cooking 2-4 large pancakes/4-8 small. Or add 2 eggs if you're making more.
  • Pour in your milk until you've matched 1/2 of the amount of flour in the cup.
  • Throw the blade back on & mix for about 10sec until the mix turns to a batter.
  • If it's too thin, no stress! The oat flour, just like oats, will absorb the liquid. So you can wait a few minutes until the batter is the consistency you prefer.
  • All that is super quick, so be sure your pan is actually heated.
  • Once the pan is hot enough, pour the batter right from the cup and into the pan.

TOO easy, right?!

And that's really it! I know you know how to take it from there. Make the pancakes your desired size, dress them with the toppings you enjoy, [personally, I love bananas, walnuts & maple syrup!], and have a happy National Pancake Day, guilt, [& mess], free!

How did your 1st attempt at these go?! Snap a pic & show me on FB/IG/TW @cassiebstrong!

B Well & Happy National Pancake Day!

Cassie B.

Eat Your Wellness: [RECIPE] Creamless New England Shrimp Chowder

I got a Dutch Oven from my Grandmother for Christmas and to say I love it would be an understatement! This sucker is a life saver... well, it's really a time saver, which, to me, is everythinggg!!

With it being winter, and me being a curry lover, I searched for curry recipes online and found one for Curried Cauliflower Soup - what? OK! And that's the thing... I made it, and it was just OK... I felt like I was eating a cream soup, like spoonfuls of New England Clam Chowder minus the clams and potatoes and all the chunks of flavor we love it for. That's when the lightbulb went off... I'll make a mock chowder! So I did. And it was bomb. Here's how I did it:

Ingredients:

  • 2 cups chopped cauliflower
  • 1 small yellow onion chopped
  • 3 cups organic vegetable broth
  • 1 cup organic coconut milk
  • 1/2 tsp coriander
  • 1/2 tsp cumin
  • 1 1/2 tsp turmeric
  • 2 large carrots, peeled
  • 2 medium potatoes, cut into large chunks
  • 2 cups of (thawed) shrimp, cut into small chunks

Instructions:

  • Heat oven to 375 F
  • Spread chopped cauliflower & onion over baking sheet, drizzle in Olive Oil, (I used a chili infused olive oil for extra heat), then sprinkle with a little bit of salt.
  • Roast these veggies in the oven for about 20 minutes. When you see the Cauliflower start to brown, they're done.
  • While they're roasting, mix the veggie broth, coconut milk, & spices, then throw them into the dutch oven.
  • When the cauliflower and onions are finished roasting, add them to the dutch oven, then bring it all to a boil.
  • Let it boil 5 minutes, then remove from the heat.
  • As it cools, boil your carrots & potatoes to preferred softness.
  • While they boil, chop up your shrimp into preferred bite size.
  • When carrots & potatoes finish, chop them into preferred bite size.
  • Hopefully now your soup will have cooled enough. Time to blend it into a paste, (I used my Nutribullet!).
  • Dump the curried cauliflower paste back into the dutch oven, add the shrimp, carrots & potatoes, season with black pepper to taste, (and maybe warm it up a little again if it's cooled off too much).
  • Serve & enjoy!