Does anyone else get stuck on a recipe and make it for days on end?
The last couple of weeks have been pancakes and eggplant. No, not together. But you really have to try these recipes!~
I’ve always been a pancake princess, making them English style, more like crepes, served with lemon and sugar, whenever we had sleepovers as a kid. Ok, so often they had ice cream smothered on them, but I’ve gotten a little healthier and a little less heavier these days…
Isaac is of course a fan of the Canadian style, light and fluffy with maple syrup. I stumbled upon a super easy recipe with 5 ingredients, check it out here.
I made some modifications to make it even simpler and pantry friendly ~
- regular flour instead of spelt
- baking soda instead of powder
- regular milk instead of almond
And then of course top them with whatever is on hand; syrup, bananas, blueberries. Super easy and husband-approved!
Then the healthified kind for me:
Banana Oat Protein pancakes served with natural peanut butter and local honey. I used this recipe as inspiration and used:
- 1/3 cup oats
- 1 scoop plain protein powder
- 1 mashed banana
- 1 tbsp. ground flax
- 3 tbsp. water
- 1/8 tsp. baking soda
- pinch stevia
- pinch cinnamon
First combine your flax and water and set aside. Mash banana, add the rest of ingredients and combine, then cook as you would any pancake. That easy.
So good with the honey, though not so vegan! I’m trying to add local honey to my diet as I’ve heard it can help with allergies~ I’ve been having a crazy time with them and am trying a few natural things. It’s so yummy though, am likely to get caught dipping my finger in the jar…
And on to the eggplant… this is so unbelievably good…
I used this recipe for the eggplant marinade, and followed the instructions perfectly… the first time. Since then I’ve just been slicing the eggplant about 1/4” thick and marinating for an hour.
Then throwing them on the grill for a few minutes. Yum.
I wanted a nice light dish (that I could eat mountains of) and so used zucchini noodles – seriously, you have to try this!!! It’s apparently big in the raw food world instead of pasta.
Just thinly slice into strips! If you prefer them cooked or warmed, either a minute or two in the micro or lightly sautéed with olive oil and salt and pepper.
Then topped with the grilled eggplant and with a nice Thick ‘n Spicy Tomato Sauce.
For the sauce:
- 1 small red onion, chopped
- 2 cloves garlic
- 1 tsp. olive oil
- 3 large tomatoes
- 4 tbsp. tomato paste
- 1 red pepper
- 1 tsp. dried basil
- 1 tsp. dried oregano
- 1/2 tsp. red pepper flakes, or to taste
- salt and pepper
- splash of red wine
Lightly fry the onion and garlic in olive oil. add chopped tomatoes and chopped red pepper. Sautee 5 minutes. Add tomato paste, spices, and 4 cups water.
Let it simmer! Add the splash of red wine and let the sauce simmer until it gets thick and tasty.
Serve over eggplant and zucchini noodles! I’d suggest real noodles for the husbands out there if yours is anything like mine. Well, actually, mine would never eat eggplant but I can dream…!
His and hers. . Yep. A vegetarian who’d prefer to be vegan, and, well, one who isn’t. I swear there’s something green on his burger. Perfect match I say!