Pumpkin Pancakes

‘Tis the season! Pumpkin Pancakes–great for cozy mornings…or comforting dinners! Perfectly spiced, naturally sweet to celebrate everyday or holidays.  (All gluten free, refined sugar free, and dairy free too!)

1 cup rolled oats
2 Tbsp flax seed
4 Tbsp gluten free flour
1⅛ cup unsweetened almond milk
½ cup pumpkin puree
1½ tsp cinnamon
1 tsp pumpkin pie spice
Pinch cloves
1 tbsp baking powder
1 tsp vanilla
1 Tbsp coconut oil
1 egg
¼ cup coconut sugar
¼ tsp sea salt
Stevia, if desired

Toppings: Chopped pecans and Maple syrup

  • Process oats, flax seed and flour in food processor or blender to a fine powder.
  • Add remaining ingredients to blender and process until well mixed. Sprinkle and mix in additional stevia for sweeter pancakes. Batter will be thick.
  • Preheat a nonstick pan over low/medium heat. Once hot, add small amount of coconut oil and spread around hot pan.
  • Make pancakes, scooping about ¼ cup batter on the pan for each one, flattening and spreading out batter as needed. Cook for 2-3 minutes or until nicely browned. Flip. Cook for another 2-3 minutes on the second side and until pancakes are not doughy.
  • Top with chopped pecans and maple syrup (or try Maple Syrup made from xylitol if you’re carefully watching blood sugars).

Makes 10-12.

Freeze pancakes and reheat in the toaster for a quick, easy breakfast.

Check out the amazing benefits of pumpkin (beyond lattes and decor) and other pumpkin recipes.

Enjoy the beautiful, crisp season…and share the goodness!

Fresh Blueberry Muffins

Nothing like fresh blueberries! My modern take on a forever favorite…sugar, dairy and even gluten free too!

gluten free dairy free

204 g – 1 2/3 c  Gluten free flour (with fiber)
60  –  9 Tbsp  Coconut flour
56  –  9 Tbsp  Ground flaxseed, golden
90  –  ½ c  Xylitol
½ tsp  –  Sea salt
1 tsp  Baking soda
5 tsp  Baking powder (aluminum free)
1 ½ tsp  Xanthan gum
¼ tsp  Stevia (KAL brand)
230  –  1 c  Vanilla almond milk, unsweetened
2 tsp  Braggs apple cider vinegar
100  –   ½ c  Water
2  Eggs, beaten
42  –  4 Tbsp  Coconut oil
40  –  2 Tbsp  Applesauce
1 tsp  Vanilla
220  –  1 ½ c  Fresh blueberries, rinsed and drained

 

  1. Preheat oven to 350°
  2. Add vinegar to almond milk, stir and set aside
  3. Combine dry ingredients in large mixing bowl.
  4. Add wet ingredients to dry (except berries), stirring well until just mixed.
  5. Gently fold in berries.
  6. Spoon into muffin pan. Bake 30 mins.

 

Makes 12 muffins.

 

(Recipe written in both gram weight (1st)  and standard measuring cups. Take your pick.)

© 2016 Innocent Indulgence

Stawberry Banana Ice Cream

Simple. Pure yum. No guilt. Loaded with vitamins, minerals, antioxidants, and fiber to boost immunity, lower blood pressure, fight inflammation, and improve brain function. Its creamy, deliciousness perfectly satisfies all ages and all stages along the journey to better eating and living!

Strawberry Banana Ice Cream

2 cups frozen strawberries
2 bananas

Combine all ingredients in high powered blender or food processor and blend until smooth, thick and creamy.

Makes 4-5 servings (1/2 cup)

 

 

Thanks, Sterling Regard Photography, for the fun and beautiful video!

 

 

 

 

Everyday Green Smoothie

This is SO good! You really could LOVE having it EVERYDAY! In fact, I’ve sampled this in classes and those who would have never even touched a green smoothie ASKED for the recipe! Really!! You’ve got to try it!!!!

4 large handfuls Spinach (up to ½ lb)
¾ cup Pineapple
1 Banana
1 Pear
½ Lime, peeled
½ cup cold Water
Sweetener to taste (stevia, raw honey, agave…) [I use stevia]
Ice*
1‐2 Tbsp Flax oil (optional)
1‐2 Tbsp ground Flaxseed (optional, but golden is my favorite)
Process in a high-powered blender until smooth and creamy. (that’s the key…be SURE, it’s super smooth and NOT chunky!) Serve immediately. Makes 2‐3, 16 oz servings.

*Use as much or as little as you like!

4 Steps to Instant and Delicious Salads and Dressings

Instant Delicious Salad and Dressing Ideas – in 4 easy steps

Instant Delicious Salad Dressing Ideas

Dressings make a salad! But who always has time to make dressing? Most of them use ingredients you can’t pronounce and don’t want in your body. Salad dressings typically contain lots of preservatives, sugars, and poor quality, less-than-healthy oils. Whether it’s sweet or savory you prefer, here are 4 steps for practically instant salad and dressing ideas, to make your greens delicious and something you look forward to!

Salad Ingredients

1- Gather and prep salad

  • greens – spinach, romaine, green or red leaf, butter crunch, and/or cabbage (pre-washed greens make this instant!)
  • veg toppings: tomatoes, cucumbers, peppers, onions, carrots, broccoli/cauliflower,
  • fruit toppings: berries, pomegranate, apples, citrus
  • protein: nuts, beans, lean meat or fish, organic cheese
  • herbs and flavors: garlic, basil, oregano, sea salt, pepper or pepper flakes (honey or fruit juice if you like your dressing a touch sweeter)

Dressing

2- Find your favorite pairings of olive oil and vinegar

3- Splash onto salad (I prefer to serve dressing on the side to prevent soggy salads. Shake or pour on desired amounts of oil and vinegar on each salad. Or, in a small bowl or shaker jar, make a larger quantity.)

4- Toss and enjoy

Pairing — Salad Dressing Ideas

The right combination makes flavors pop. Be creative. You just might be amazed at what works and is delicious! Here are some ideas to get you started from a few of my favorite places:

Queen Creek Olive Mill – Queen Creek, AZ

  • Rosemary olive oil and cranberry white balsamic
  • Meyer lemon olive oil and pomegranate white balsamic
  • Basil olive oil and strawberry white balsamic
  • Garlic olive oil and balsamic
  • Blood orange olive oil and prickly pear balsamic
  • Chili olive oil and peach white balsamic
  • Lime olive oil and white balsamic

Eighteenninety grille and marketplace – Granbury, TX: house favorite – lime olive oil and cranberry pear white balsamic

The Olive Tap’s – Perfect Pairings – extensive list

 

What’s the best ratio? It depends on your taste buds, but start with about 2-3 parts oil : 1 part vinegar

 

Here’s a quick, elegant and festive Pomegranate Salad and dressing idea to get you started:
Mixed greens (spinach and red romaine), pomegranate arils, onions, pecans, feta (sub avocado for dairy free)

pomegranate salad and dressing ideas

 

OR try this Beets and Greens Salad to play with different oil and vinegar combos.

 

Now, share the goodness.
Perfect for everyday, holidays and parties, and gift ideas.

 

 

Beets & Feta with Greens

As delicious as beets are “solo,” they make a great addition to salads. Here’s one of my favorites…and it’s super easy to make!

Beets and Feta with Greens

Romaine, chopped
Sweet onions, chopped
Beets, cooked and chopped
Goat feta*
Fresh garlic, minced
Sea salt and pepper

Layer salad veggies in serving bowl(s). Top with crumbled feta and garlic.
Dress with lime juice and olive oil OR balsamic and olive oil and toss.

 

A bit of ginger also adds a nice touch.

*Goat or sheep feta is usually easier to digest OR make Dairy-Free replacing with avocado or even chopped macadamia nuts.

What to do with Flax Seed?

How much flax should you add daily?

Goal: 1-2 Tbsp flax oil and 2-3 Tbsp flax seed daily

Check out the amazing benefits of flax seed and its oil that can impact the entire body!

 

How do you make flax taste good?

—Add flax oil and flax seed to your smoothies for a silky smooth treat (blend well until smooth)

 

—And add flax seed to cereal, granola, yogurt, cookie or bar-cookie dough, muffin batter

—Snack on Flax Crackers plain or with hummus, bean dip or any other favorite dip or topping

 

(Note: Flax oil should not be heated)

Rainbow Stir-Fry

Stir frys! Super versatile way to get in lots of veggies! Check this out and tweak it to make it your favorite!

Rainbow Stir Fry

1/2 onion, chopped
1/2 red or yellow pepper, chopped
1 cup chopped carrots
2 cups chopped broccoli
1/2 cup petite peas
3 Crimini mushrooms, sliced
3-4 large Rainbow chard leaves, chopped
1/4 cup cashews, chopped
Protein of choice (I used tuna for a change)

Sauce:
1/4 cup San-J Gluten Free Teriyaki Stir-fry and Marinade
1/4 cup water
3-4 cloves garlic, minced
1 Tbsp sesame oil
1 tsp raw honey

Combine sauce ingredients and stir, shake or blend until well mixed.

In large skillet, saute onions, add carrots and broccoli and cook until veggies just begin to soften. Add peppers, stir-fry and soften briefly, then add mushrooms, continuing to heat. Add peas, protein, cashews and sauce to desired taste. Continue to stir and heat to desired veggie “crispness.” Finally, add chard, stirring well and heating until chard just begins to wilt.

Serve over brown rice or quinoa.

Chocolate Covered Cherry Shake

Perfectly delicious for dessert…or breakfast, lunch or snack, and it’s loaded with antioxidants to keep it totally nutrient dense.
…and you can sneak greens into it and no one will ever know! Seriously.

Chocolate Covered Cherry Shake

2 cups frozen cherries, pitted*
3 scoops of chocolate protein powder**
1 cup almond milk, vanilla unsweetened
1/2-1 Tbsp flax oil
2 Tbsp flax seed, ground
1 tray ice cubes
~2 cups chopped greens (beet greens, chard or spinach)

Blend all ingredients except for ice in high-powered blender until mostly smooth. Add ice and blend until thick like a milkshake. Serve immediately.

Makes ~4 cups.

*you may want to check cherries for missed pits before blending

**I used UltraLean, a xylitol sweetened, whey powder with added vitamins and minerals. Its extra chocolatey formula makes this like a chocolate milkshake. Use any variety you like or contact us for ordering details.

 

Be sure to share the goodness with a friend!

Orange Julius

My tree is still loaded, so I’m loving every minute of the extra-fresh, juicy, sweet oranges…and Vitamin C!

Looking for more orange ideas? How about the creamy, childhood-classic, Orange Julius. Try it out:

6 small oranges*
1-2 trays ice cubes (use more if you like it thinner, less if you like it thicker)
3 scoops Vanilla Protein Powder**
Peel from 1/4 of an orange

Blend all ingredients in high-powered blender.
Garnish with an orange slice and enjoy!

Makes 4 cups.

*freeze extra orange sections to enjoy them fresh all year.

Variations:
Add 1/2 banana and exchange 1-2 oranges for 1 cup pineapple.

 

**I like Garden of Life’s Raw Protein–Vanilla. An organic whey protein (grass-fed) would be delicious if you can tolerate dairy. OR try 1-2 Tbsp dried coconut milk powder and a few drops of vanilla extract for dairy-free, creamy deliciousness.