Gluten-Free Pancakes

Gluten-Free Pancakes

Happy 4th of July!  I’m gearing up for a full day of family fun tomorrow and hope you’re ready to do the same.  Am I the only one feeling like this year is flying by?  I can’t believe it’s already July! Well, the brutal heat makes it difficult to forget we’re mid-summer. Since the last thing I want to do is hang out by a hot oven instead of the refreshing pool, I figured out a quick breakfast solution for my gluten-free friends.  Actually, even if you’re not gluten-free, you must MuSt MUST try these gluten-free pancakes!  We have made them for breakfast 5 days in a row and still want them again tomorrow. My husband usually doesn’t like gluten-free recipes unless it’s my Chocolate Chip Peanut Butter Cookies or my Ooey Gooey Brownies.   When I made these gluten-free pancakes for him, he looked shocked.  I believe his exact comment was “these are actually really good!” Gluten-free baked goods can sometimes be… well, rubbery.  These pancakes are anything but.  You’ll only taste light, fluffy, and scrumptious pancakes. The main reason these pancakes are amazing is the Namaste all-purpose flour I discovered.  Oh. My. Goodness!  I have already used my entire bag.  I just went to Costco and bought two more bags since I can’t stop making these pancakes for breakfast.  Confession… we even had them for dinner one night.  This flour has a blend of gluten-free flours and xanthum gum.  We’re shouting for joy over here since finding this tasty flour.  Anyway, I think you get my point.  We’re fans.   You can quickly negate any and all health benefits by which toppings you use....
Basic Crepes

Basic Crepes

It’s not a special occasion at this house unless it starts off with these basic crepes stuffed to the brim with strawberries and bananas.  Oh, and don’t forget to spread on some coconut oil first.  Is there a more heavenly breakfast than crepes?  No.  The answer is no. I planted four strawberry plants over a year ago.  When purchasing, the helpful plant-man (I’m sure there’s a much more mature name for him) instructed me to focus on establishing the roots really well and to not expect any strawberries during the first season. I only listened to half of his instructions.  I established the roots really well and then anxiously watch and waited… watch and waited… and never got a single strawberry.  Ugh. Well, it’s strawberry season and my plants are blossoming!  I’ve already picked like 5 strawberries.  Yeah, I’m rockin’ this strawberry garden thing.  And just in time to stuff them into my crepes. Who wouldn’t love the convenience of walking into your backyard and picking fresh strawberries?  Unless you hate strawberries.  Do people like that exist? Anyway, I dream of a day when I do the same thing for fresh eggs.  Just fresh eggs… without the chickens.  Fresh eggs taste SO much better!  If you don’t have access to fresh locally produced eggs, go certified organic, cage-free, or free-range.  Once you crack a quality egg, you’ll immediately notice a difference.  The yoke is a bright, vibrant yellow and egg whites are clear.  Try it… you just might like it. Am I preaching to the choir or do I need to share my undying love for coconut oil once more?  It’s time to...
Peach Cobbler

Peach Cobbler

When it comes to fresh peaches, I am hooked up!  My brother and sister-in-law have a crazy producing peach tree along with some of our generous neighbors (love you all!).  Since peach season comes and goes oh so quickly in the Fall, I stock up.  I’m actually surprised that I have any leftover to freeze because I cannot contain myself from eating dozens at a time.  Oh, I love biting into a ripe peach and having the juice run down my chin despite attempting to eat like a civilized person. Okay, back to the cobbler.  Even if you don’t have an abundance of peach trees around you, thank goodness frozen peaches are available all year long.  Since peaches have a thin skin which don’t protect the fruit well enough from pesticides, I recommend purchasing organic peaches.  Also, there is no comparison for the fresh-from-the-garden taste of organic produce. Also, I would be doing you a disservice if I didn’t mention whole wheat pastry flour…. again.  It really makes this peach cobbler recipe light and fluffy without skipping out on nutrients.  You would think I’m running an illegal scam with how much I promote this flour, BUT I promise I’m not getting paid off for my opinion.  I really do use it in everything!  My miracle whole wheat bread, blueberry waffles, and Banana Zucchini Muffins are just a couple of many recipes where I’ll help you fall in love with whole wheat pastry flour.   If you can make a recipe healthier without compromising taste, why not?  Instead of cool whip or whipping cream, try scooping on my blender ice cream or pouring on some coconut...
Homemade Ice Cream Sandwiches

Homemade Ice Cream Sandwiches

It was a sad, sad day when I discovered ice cream triggered my migraines.  I grew up where 3 scoops of ice cream after dinner was as reliable as the sun setting.  A life without ice cream seemed pretty grim.  But alas, I’m not a quitter.  I love food and dessert way too much to forever say farewell to one of my most favorite treats.  Ice cream sandwiches.  These homemade ice cream sandwiches are sugar-free, gluten-free, dairy-free, and delicious-full.  Sit back, kick up your feet, and indulge.     There are a couple surprising ingredients in these ice cream sandwiches.  Ready?  Garbanzo beans in the cookies and frozen bananas in the ice cream.  Don’t judge before you try them.  Garbanzo beans have a very mild flavor and create a chewy, soft base for my Chocolate Cookies, Crunchy Peanut Butter Cookies, and Chocolate Chip Peanut Butter Cookies.  I’m beyond addicted.  My husband knows to quickly grab a couple freshly baked because I feel no remorse for engulfing the entire batch.  My latest record: 2 dozen in 24 hours.   And for the ice cream… who knew frozen bananas created smooth, creamy vanilla-like ice cream?     In order to make these delightful, splendid homemade ice cream sandwiches, you’ll need a quality blender.  Myself?  I’m a VitaMix woman.  It’s an exquisite machine.  It has a tamper that helps break up air pockets and push contents down making blending super easy.  I use it every. single. day.  However, I don’t want to discriminate.  There are lots of Ninja and BlendTec fans out there too.  Whichever way you choose…  reward yourself by making...
3 Ingredient Blender Ice Cream

3 Ingredient Blender Ice Cream

    It was a sad, sad day when I realized that dairy and sugar were my migraine triggers.  No dairy?  No sugar?  No ice cream?!?!?!  Well, I’m not a quitter.  Life without ice cream just seemed to grim.  However, eating ice cream was not worth having a migraine which knocks me out for a couple days.  What was a girl to do? Well, I found a creamy, smooth and perfect solution!  Almond milk, frozen bananas, and frozen fresh pineapple did the trick.  No dairy.  No sugar. No migraines. I know I’m not the first to use a frozen banana in blender ice cream, and I definitely don’t want to be the last!  I want you to have success each and every time.  You know I have to say it… you HAVE to purchase a quality blender!  I’m a Vitamix girl.  Others have had success with BlendTec and Ninjas, but here’s a post why I chose Vitamix. Okay, back to the bananas.  I’m frequently asked how I freeze my bananas.  First, you want to wait until they’re completely yellow and before they’re too ripe (no brown on the inside).  In a gallon-size freezer lock Ziplock bag, place 6 peeled bananas inside, whole or cut in halves or quarters, and seal the bag.  Place in the freezer for at least 5 hours before using.  SUPER easy. Fresh pineapple is a frequent visitor in our home.  It doesn’t stay long… or should I say doesn’t last long.  So… as soon as I chopped up fresh pineapple chunks, I have about 2 cups join the bananas in the freezer.  Same thing, just thrown them in a...

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