Happy Monday everyone! Here’s my version of a healthier breakfast BLT sandwich. I used sprouted 21 ancient multigrain bread layered with avocado spread, spinach, fried eggs, lean turkey bacon and organic cheddar cheese. Have a great day!
Monday’s definitely call for pancakes🍒🍒 actually everyday calls for pancakes, but of course we won’t do that so we’ll choose Mondays!
These pancakes are gluten free, rich in protein, free of oils and full of fruity flavour. Plus you can’t ignore the slight happiness these colourful pancakes give you😊 Amirite??
This serves 3 people. Have a great day!
Recipe: serves 3
1 cup brown rice flour
2 organic cage free eggs
1/2 tsp baking powder
1/2 cup non fat plain greek yogurt
1/3 cup unsweetened almond milk
1/4 pure vanilla extract
A dash of sea salt
1 cup pitted cherries
Add all ingredients (except cherries) in a food processor or hand mixer and puree until smooth. Pour batter into a bowl and add in pitted cherries.
Place a skillet over medium heat and lightly spray the pan with coconut oil spray. Fry each pancake until both sides are golden brown.
When ready, serve with pure maple syrup and more cherries.
Enjoy your weekend with some yummy pasta🍝 My version of shrimp scampi uses multigrain pasta and less butter compared to the traditional version of shrimp scampi, while preserving the same yummy flavour! Enjoy!
1 pack multigrain pasta (or whole wheat), boiled and strained
2lb raw shrimp, peeled
3-4 tbsp grass fed butter, unsalted
3 garlic cloves, minced
1 tbsp fresh basil leaves, chopped
1 cup grape tomatoes, sliced
1/2 cup chopped red onions
Fresh parsley leaves, for topping
2 tbsp natural all spice seasoning (I used Flavor God)
First, make your shrimp scampi. Place a skillet over medium-high heat and ads butter. Toss shrimp with all spice seasoning and set aside, then add garlic and onions in the skillet and let it simmer for about 30 seconds.
Add shrimp and stir until well incorporated with the garlic and onions, then cover the skillet and let it simmer for about 2 minutes until cooked.
Add cooked pasta into the skillet and stir until well incorporated, then add tomatoes and fresh parsley.
When ready, serve with parmesan cheese and enjoy!
Finally! Here’s the recipe for this sweet and spicy crispy goodness. The chicken has the perfect balance of sweet and savory flavors and crispy edges to mimic the texture of fried chicken.
I used deboned and skinned chicken thighs which made it easier to eat, but you can also use regular chicken thighs, especially if you want the extra crunch by leaving the skin on. I actually made these for a family dinner and the reviews were amazing! So I had to share.
Recipe: modified from Damn Delicious
6 deboned and skinned chicken thighs
2 tbsp grass fed butter
1 tbsp Flavor God garlic lovers seasoning (or 3 gloves of garlic, minced)
Sea salt and ground pepper, to taste
3.5 tbsp coconut palm sugar or sucanat + 1 tbsp organic honey
¼ tsp dried basil
2 tbsp fresh parsley leaves, chopped
Preheat oven to 400°F.
Season chicken thighs with salt, pepper, and garlic seasoning.
Melt the butter in an oven proof skillet over medium high heat. Add chicken, and sear both sides until golden brown, about 3 minutes per side, then remove from heat and transfer the chicken into a bowl.
Stir in sugar, honey, and basil until well combined, and then return the chicken into the skillet.
Place skillet in the oven and roast until completely cooked through, about 25-30 minutes.
When ready, serve with chopped parsley and lime.