Recipes

3 Ingredient Heart Pancakes

 

These 3 ingredient pancakes are a favorite in our house. Try making them with a heart mold for a simple Valentine’s breakfast idea!

3 ingredient heart pancakes with strawberries and blueberries.

Welcome! Let me start by saying I know these aren’t the most photogenically fluffy pancakes you’ll ever see, but they are so easy to make and so healthy that it more than makes up for their looks. And besides, looks aren’t everything, right? 😉

3 ingredient pancakes with strawberries and blueberries.

We make these pancakes at least 3 times a week in our home because They. Are. So. Easy. This pancake recipe (if it counts as one) has been floating around the internet for a while. I first discovered it when we started eating paleo on a more regular basis. The entire recipe consists of 1 banana, 2 eggs, and a Tbs of cinnamon. Combine all 3 ingredients in one bowl, mix them together (making sure to mash the banana up well), and cook the batter up in a pan the way you would a normal pancake.                         
3 ingredient pancakes with strawberries and blueberries.

The main reason l love these pancakes is how quickly they can be made – in under 5 minutes I can have a healthy, homemade breakfast on the table. We’ve also been known to whip them up as a late night snack.

3 ingredient pancakes with strawberries and blueberries.

For this batch I used a silicone heart mold to cook the pancakes and then added some fruit for fun. Does anyone else cut the stems out of their strawberries so they look like hearts? I think it’s one of those little touches that can elevate the everyday to something special. And it’s easy, and I’m all about easy.

3 ingredient pancakes with strawberries and blueberries.

That’s it! Super simple with the bonus of being hearty and healthy. When I make these for basic everyday pancakes I put butter and a little extra cinnamon sprinkled on top of mine. I hope you enjoy these as much as we do. Bon appétit!

P.S. If you’re looking for other Valentine’s Day inspired breakfast ideas, Brit + Co. has a great round-up of breakfast in bed ideas!

A Cozy Winter Charcuterie Board

 

The week between Christmas and New Year’s is always one of my favorites, it almost seems like the world takes a big exhale and every thing slows to a crawl. As I write this, the wind and rain have combined forces outside to create one of those howling storms the pacific northwest is so famous for. It’s the perfect time to curl up at home and do cozy things.

One of my favorite things to make during the winter months is a good cheese board (also known as a charcuterie board if you want to be fancy). So good. I could eat this everyday, and the added bonus of being beautiful to look at and simple to make doesn’t hurt either.

To keep it simple I follow these basic rules when I’m making mine:

  • No Space – Keep the groupings of food close, touching in fact. I’m not sure why this is so much more pleasing to the eye, but it is.
  • Choose from staples you already have in your home – Part of what makes a cheese board so easy is being able to pull one together at a moment’s notice. Cheese, crackers, nuts, and a piece of fruit are really good basics that become elevated when you group them together (I used a star shaped cookie cutter to cut out the cheese in honor of New Year’s for this board).
  • Use a serving board – I love the old world feel of using a wood serving board, it just makes everything a bit more special. No need to spend a lot of money, the more worn, the better. You can find used ones with a beautiful patina at thrift stores or goodwill. If that’s not your thing, I’ve seen some great affordable options at Target as well.

I hope you get to enjoy some cozy time at home this week as we get ready to ring in the new year!

Chocolate Christmas Powder

 


I’ve never been a coffee drinker, I like everything coffee flavored – except for actual coffee. Anyone else? Most mornings I have a cup of black tea, but when I want to indulge it’s always with a good hot chocolate. Starbucks is my favorite hot chocolate, but having that on a regular basis can get spendy, and sometimes you just don’t want to have to leave your house on a cozy Saturday morning to brave the drive thru. The below chocolate powder recipe is the closest I’ve come to Starbucks, and might even be better;) I use it with this milk frother, which has pretty much paid for itself over the last year in substitution for ordering our drinks out.

Who doesn’t love a good chocolate recipe? Especially one that can be used is endless ways. Use this chocolate powder for pretty much whatever your heart desires – rolling cookies in, sprinkling on desserts, milkshakes, or my favorite, hot chocolate. If you’re feeling really adventurous add some homemade marshmallows from Whole Foods bakery department.

Recipe for Chocolate Christmas Powder

  • 460 grams granulated sugar
  • 116 grams cocoa powder (I like this brand)
  • 3 grams vanilla bean, ground
  • 2 grams salt
  • 2 grams cinnamon

Pour the sugar into a large bowl. Sift the cocoa powder, vanilla bean, salt, and cinnamon directly over the sugar, and then whisk to fully combine. Enjoy!

Paleo Pumpkin Cookie Bites



A couple of years ago our family started to take a closer look at what we were eating. Digestive issues, fatigue, and a pattern of less than healthy eating habits were the norm in our house, and we knew that needed to change. Enter paleo. While the concept is fairly well known now, a couple of years ago, before it had reached is currently level of popularity, I stumbled across an instagram account devoted to the paleo diet. This account introduced me to what paleo was, and how to start incorporating it into what we ate.

Now, let me put the caveat out there that I don’t believe in a one size fits all approach to healing your body through food, I think we are all made differently and each of us has to figure out what works best for our health and family. That being said, paleo was a huge chunk of the clean eating puzzle for us. Here is a good basic definition of paleo if you’re wondering what it’s all about. Starting was definitely the hardest part, but once we got some basic meals down, we started to expand our recipe repertoire.

The biggest change I’ve noticed throughout this journey is our tolerance for sugar. When you stop eating the overly sweet, artificial foods that you’re use to (especially candy and desserts), your tastes change – suddenly everything is just too sweet, too saccharin. While the options for paleo cookies and desserts at the store has exploded over the past couple of years, sometimes it’s still fun to bake your own. Below is a basic paleo cookie recipe adapted for the fall season by adding some pumpkin. Because pumpkin makes everything better, amiright?

Paleo Pumpkin Cookie Bites Recipe

  • 2 cups almond flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ tsp pumpkin pie spice
  • 3 tbsp melted coconut oil
  • 3 tbsp pumpkin puree
  • ¼ cup maple syrup (or honey)
  • 2 tsp vanilla extract
  • ¼ cup cinnamon
  • 1 tbsp coconut sugar

Preheat the oven to 350. In a large bowl, mix together almond flour, baking powder, salt, and pumpkin spice powder. In a separate small bowl, whisk together coconut oil, pumpkin puree, syrup, vanilla extract. Add the wet ingredients to dry. Mix together until wet, and sticky. Refrigerate for about 10 minutes (this allows the dough to get a little more sticky and firm). In a small ball, mix cinnamon and coconut sugar. Form dough balls that are about 2 inches in diameter, roll dough into cinnamon sugar mixture. Place on a cookie sheet. Bake cookies for 10-12 minutes (depending on oven and thickness of cookies). Cookies bites should feel firm on the top, but may be soft in the middle. They will continue to get firmer once out of the oven. Cool completely on the cookie sheet. Enjoy!

Cookbook Envy

 


Does anyone else hoard cookbooks? Each year, when the holidays come around, a cookbook or two usually ends up on my wish list. I think it’s the idea of living a beautiful life that makes them so appealing. Who doesn’t want to pretend your crepes look picture perfect on a Saturday morning, or that your family dinners appear so effortlessly put together?

I think the key to actually enjoying a good cookbook is the mindset (especially if you are a novice cook). I use to get so frustrated when I would try out a new recipe only to have it completely fail. After giving up on recipes or getting discouraged, I realized that maybe I needed to adjust my expectations – I started to think about it as a process rather than just an end result. I can’t tell you how much that helped. Now, when something comes out of the oven burnt to the pan, or completely unidentifiable, I’m still disappointed, but I try to use it as motivation to rather than a reason to give up.

I’m still by no means an expert cook, but I’m so glad I took the time to try and master a few key recipes. Little by little I’ve added one recipe, then another to my repertoire, and over the years they’ve started to become less intimidating and more like old friends who have always been there.

Below are my top three tips for recipe success:

  1. Start small – Try something basic, like glazed veggies, rather than a super complicated dish. Building on success is what motivates most of us, and cooking is no different.
  2. Read the recipe through first – I can’t tell you how many times I’ve started something only to realize halfway through I didn’t have one of the main ingredients.
  3. Try a new recipe when it doesn’t matter – I use to have visions of grandeur about making something special for dinner guests, which only led to stress when it didn’t turn out right. Now I have tried and true dishes I use for company and I save the experimentation for just immediate family.

* Tip – a lot of times you can find a used version of the cookbook you’re looking for on Amazon at a fraction of the price you would pay new!

My favorite basic cookbooks

 

My favorite specialty cookbooks

The Best Berry Smoothie

 

Growing up, berry season in Oregon was always a big deal (and still is). I grew up on a small horse ranch with no real organized vegetable or fruit garden, but we did have wild berries and fruit trees growing throughout the property.

Picking wild strawberries with my sister will always be one of those memories that I can smell. Know what I mean? Smell is such a strong memory indicator, and to this day the smell of those warm, sticky strawberries still brings an immediate flood of good memories.

As an adult I’ve tried to continue to capture that summery goodness throughout the year. When strawberry season roles around we start picking and freezing berries, and continue doing that through each berry season – raspberry, blueberry, and blackberry. Please note that frozen store bought berries work great too. When I don’t have any freshly picked (frozen) berries, I buy a bag of the berry medley at the store, which is a bag of mixed frozen berries.

Now, how to use them? I’ve always been a smoothie lover, and over the years I’ve tried so many smoothie recipes, and found that the simpler the recipe, the more likely I am to make it. This is a great post workout snack, mid-morning pick-up, or an easy way to take your breakfast with you on your morning commute. Done right, smoothies are such a healthy way to get good food into our bodies, all while feeling like a treat!

Mixed Berry Smoothie Recipe

1 1/2 cup of frozen berries
Whole Milk or Almond Milk
Plain Greek Yogurt
Stevia

Place the frozen berries into the blender first (this helps make sure they blend completely). Pour your choice of milk over the berries until it almost covers them. Place one heaping tablespoon of greek yogurt on top. Lastly, depending on the sweetness of the berries you are using, you may want to add a little bit of sweeter – I use half a packet of stevia. Enjoy!