My favorite way to start Sunday, is brunch! Coming up with new, delicious recipes to share with my family, relax and just hang out in our PJ’s. Before I even got to try it I heard my son “this is really good”. I knew it would be a keeper. Super moist, delicious, and you would never know it is gluten-free, vegan and low sugar.
1 1/2 cups Oat Flour (ground oatmeal)
1/2 cup Buckwheat Flour
1 tsp Baking Powder
1 tsp Xanthan Gum
1 Tbs Cinnamon
2 Tbs Chia Seed
3 Tbs Sugar (or coconut sugar or Stevia)
Dash of Salt
Mix all together in a bowl
2 Tbs ground Flaxseed (for flax eggs) add water and let sit 10 minutes
In another bowl mix together:
3 overripe bananas, mashed
1 grated zucchini (peeled optional)
3 Tbs Maple Syrup (can sub honey if not vegan)
3 Tbs Peanut Butter (can sub any nut butter)
add the flax eggs mix together, slowly add the dry ingredients and mix by hand, fold in 1/2-1 cup chocolate chips (your choice)
Pour mixture in greased pan, top with crushed pecan and raw sugar (totally optional) Bake in a preheated oven at 350 degrees for 30-35 minutes until a toothpick come out clean.
Let cool slightly (the chocolate chips will be little lava pockets) and enjoy 🙂
Yesterday I was so inspired by a woman who came to my Zumba Gold class for the 1st time. She let me know she had never taken Zumba. She was just diagnosed with Parkinson’s and has just started boxing and wants to add Gold to her schedule. She had a choice when she received her diagnosis, and she is choosing to live life, try new things and become stronger mind and body. I want to follow in her lead, I hope her story motivates you as well. Get out there and do what you can.
Inspired by my kids fondly remembering the coffee cake of their school-age years. I whipped up a batch of the good old Bisquick recipe for them and went to work on a gluten-free, vegan version for me. Then we made a pot of coffee, brunch on the patio, enjoyed a beautiful Sunday morning. My coffee cake received a thumbs up and ” that’s really good”, even next to a gluten filled cake.
New Dance Cardio Routine to Question by Chris Brown.
This time of the year, it is easy to fall off track. There are holiday parties, holiday baking, pumpkin spice everything. Don’t let one day make you throw in the towel and wait for the “new year” to take care of your health. Work harder, eat cleaner, and enjoy the small indulgences of the season.
This cheese spread is so good! A little bit of zip, creamy and cheesy. Great for sandwiches or as a veggie dip.
1/2 cup of soaked cashews
1 TBS Lemon Juice
1 1/2 TBS Nutritional Yeast
1 TBS Coconut Oil
1 1/2 TSP Chili Powder (or more to taste)
1 TSP Italian Herb Blend (dried)
UnSweetened Non-Dairy Milk (I used Almond)
Place all ingredients in a high speed blender, start with a tablespoon milk, blend, add more milk until desired consistency.
Asparagus Tomato Sandwich
Toast gluten-free bread. Spread cheese spread on each slice. Saute asparagus and green bell pepper in coconut oil over med-high heat for a couple minutes to lightly cook but retain slight crunch. Add tomato, salt and pepper. For non-vegan add salmon.