Cold mornings require some extra effort and incentive to get out of bed. This warming, caffeinated, chocolate-y drink will help provide a firm boost as you launch into your day!
4 oz non-dairy milk (coconut milk or almond milk)
1 tbsp cacao or cocoa powder
1 or 2 anise pods
1/4 tsp cayenne
1 cinnamon stick
1/2 tsp black pepper
1/2 tsp honey
Prepare coffee as per usual (we used a moka pot) and heat milk on stove top along with cacao or cocoa powder, cayenne, cinnamon stick, black pepper, anise pods and honey. Simmer for about 5 minutes and add milk to coffee.
Waking up and enjoying a fresh stack of cherry almond pancakes is both a joyful and nutritious way to start the day. May it be the same for you!
Serves 4 (or two hungry people)
Prep time: 5 minutes
Total cook time: 15 minutes
2 cups almond flour
2.5 tbsp coconut oil (1/2 tbsp used in saute pan when cooking pancakes)
1/2 cup almond milk (try DIY almond milk)
1.5 tbsp honey
1/2 tsp ground cinnamon
1/4 tsp sea salt
6 oz Morello cherries
1/2 cup pecans or walnuts
1/4 cup maple syrup
Melt coconut oil in small saucepan (you can use this same pan for the cherry topping) . In a medium bowl combine eggs, almond milk, raw honey, and melted coconut oil. Add almond flour, sea salt, and cinnamon; mix well. Heat saute pan with 1/2 tbsp coconut oil and ladle 1/4 cup pancake batter into pan. When pancake edge brown and/or bubbles form in batter, use spatula to flip over pancake. They are done when cooked thoroughly and browned to your liking.
Between the few minutes of waiting for pancakes to cook, you’ll likely want to start on cherry topping. Add the Morello cherries, pecans or walnuts, and maple syrup to high-speed blender. After blended, heat in saucepan to be ready to serve once pancakes are done.
Consider adding some fresh fruit and more pecans or walnuts as a topping. Bon appetit!
Winter = slow cooker; at least for us. There is nothing better than loading up up the ceramic bowl with a variety of greens, protein, and vegetables, and letting the ‘kitchen servant’ work its magic while we perform ours in the nutrition world. Coming home to a cooked dinner is a relief and a joy – even better when shared with loved ones!
We are huge fans of cooking once and eating twice. You’ll notice that the caramelized parsnips and turkey, made in advance, provide the benefit of 1. using leftovers wisely and 2. making preparation so much easier.
Prep time: 15 minutes (we made the caramelized parsnips and turkey sausage patties earlier; otherwise this recipe extends to about 40 minutes)
Cook time: 6-8 hours in the slow cooker
1/2 lb ground turkey (or use 3 leftover turkey sausage patties from this recipe!)
1 lb parsnips, caramelized
1 green bell pepper, chopped
1 bunch dandelion greens, chopped
1 jar (25oz) tomato sauce
1 jar salsa
1/2 tbsp red pepper flakes
1 medium onion, chopped
1 cup arugula, rinsed
If you haven’t already caramelized the parsnips or made the turkey patties, start them. Once turkey is cooked, add to bottom of slow cooker, layer with chopped green bell pepper and red pepper flakes. Saute onion and set aside. Pour jar of tomato sauce and salsa on top of turkey mixture in slow cooker and greens. Then add caramelized parsnips and the sauteed onion. Set crockpot timer for 4-6 hours.
Serve turkey chili over fresh arugula. Enjoy!