Friday, 12 October 2012

Coconut Pancakes

Yumm!!

I have learned a new healthy breakfast recipe which is quickly becoming a staple in our home! A friend gave me the recipe and I have twisted it a little, but still healthy and delicious!

This recipe makes enough for 1-2 people, depending on how hungry you are! Sorry - I am experimenting with amounts, so play around with the quantities when you are trying these out to your liking.

Coconut Pancakes

1 egg
1 banana
1/4 - 1/2 cup Almond Milk (we like coconut flavoured)
1/4 cup flaked coconut 
1 tbsp ground flax seed
handful oatmeal
1 tsp vanilla extract

Toss all ingredients into Magic Bullet, or other food processor/blender to mix. Coat pan lightly with coconut oil and cook as you would any other pancake. Top with real maple syrup! Keith and I like warming our syrup in the glass bottle :)

Enjoy!





Fruit Salsa and Cinnamon Chips

Bringing a healthier option to gatherings can be tricky, but once you find a good recipe, your friends and family will beg you to bring it every time there is a celebration! I learned this recipe from a cousin, and have fallen in love with the fresh tasting fruit salsa and the crispy sweet chips!

Fruit Salsa and Cinnamon Chips

Ingredients
2 kiwis - peeled and diced
2 golden delicious apples - peeled, cored, diced (toss in pineapple juice to prevent turning brown)
8oz raspberries
1 lb strawberries
2 tbsp white sugar (can cut out if you find too sweet)
1 tbsp brown sugar

3 tbsp jam (any kind!)
Butter flavored cooking spray (I use EVOO spray)
2 cups cinnamon sugar (ratio: 1/4 cup sugar: 4 tsp cinnamon)
10 (10 inch) flour tortillas

Directions
1) in a large bowl, mix fruit, white sugar, and jam. Cover and chill in fridge for at last 15 minutes
2) preheat oven to 350 degrees
3) spray both sides of tortillas. Cut into wedges. Then toss in a large bowl with cinnamon sugar mix.
4) arrange in a single layer on a large baking sheet
5) bake for 9-10 minutes or until crisp

**chips can be made in advance, but fruit salsa is best fresh!

Enjoy!!