Day 295 Whole Wheat Pancakes

Whole Wheat Pancakes

1 Cup Whole Wheat Flour
Pinch of Salt
1 Cup Almond Milk
1/2 Cup Water
4 Tablespoons of Oil
4 Tablespoons Ground Flax seeds
4 Teaspoons Baking Powder
4 Teaspoons Potato Starch

Mix milk, water, oil, baking powder and starch.  Let stand for 5 minutes.  Add the flour and salt and milk well.  Bake on a hot griddle.

Goes well with Raspberry Syrup and walnuts.

Soundtrack Frank Turner - Tape Deck Heart

Day 285 Simple Pancakes

Simple Pancakes

1 Cup Whole Wheat Flour
1 Cup Almond Milk
Equivalent 1 Egg*
1/2 Teaspoon Salt
Maple Syrup
Walnuts

*1 Tablespoon Ground Flaxseed, 1 Teaspoon Baking Powder, 1 Teaspoon Potato Starch, 1 Tablespoon Oil, 3 Tablespoons Water

Mix all ingredients together.  Pour onto a very hot griddle.  When the dough starts to bubble, flip the pancakes.  Cook the other  side until it steams.  Serve with syrup and nuts.

Soundtrack P!nk - Missunderstood

Day 250 Power Pancakes

Power Pancakes

1 Cup Whole Buckwheat Groats
1 Cup Whole Millet
1/2 Whole Oats
1/3 Cup Coconut, shredded
1/4 Cup Cashews
2 Cups All Purpose Flour
5 Dates, pitted and chopped
2 Teaspoons Vanilla
2 Teaspoons Baking Powder
1/4 Cup Whole Flax Seeds
4 Leaves Kale, stems removed
5 Cups Water

1. Place buckwheat, millet and oats in a high powered blender.  Blend until they become flour.

2.  Add the remaining ingredients.  Blend until everything is well mixed.

3.  Pour mix onto a pre heated griddle, 1/2 cup of mix per pancake.  Flip when bubbles form on the pancake.  They are ready when the pancake steams.

4.  Serve with fresh fruit, maple syrup, peanut butter or jam.

Goes well with Dried Fruit Relish (Day 230).

Soundtrack The Bouncing Souls - self titled album

Thrive Forward

Wild Rice Yam Pancakes

So today is the first day eating on the new plan.  The food is very seed and nut oriented and it will be interesting to see how I hold up with this.  Breakfast was Wild Rice Yam Pancakes.  My nonstick griddle decided to stick today, so the pancakes did not look that good.  They were made with quinoa, sweet potato, spelt flour, wild rice, flaxseed, sesame seed, baking powder and pepper.  From a taste perspective, they could use some salt.  From a texture perspective, they were very pleasing.  I made 2 pancakes for breakfast, then took the rest of the batter and made muffins instead.  The pancakes were really thick and did not cook in the middle.  We will see how the muffins do at a later date.

Cucumber Pesto Salad

Lunch was a Cucumber Pesto Salad with Tomato Basil Dressing.  The salad was simple, mixed greens, cucumber, garlic, nutritional yeast and sesame seed topping, and pine nuts,  The dressing was the tastiest thing I ate today.  It was a blend of tomato, apple cider vinegar, EFA Oil blend, basil and agave nectar.  The salad was not filling.  It was difficult waiting 3 hours till snack time.

Tomato Basil Dressing

I had a Ginger Pear Smoothie for my afternoon snack.  This was a blend of silken tofu, pear, ginger, honey, banana, hemp protein and flaxseed.

Ginger Pear Smoothie

Dinner was an Almond Flaxseed Burger over mixed greens with a Red Pepper Pesto and an apple on the side.  The burger was made with almonds, flaxseeds, garlic, balsamic vinegar, EFA oil blend, and salt.  Lots of flaxseeds in these recipes. The burgers were baked with coconut oil in the oven.  The pesto was a blend of garlic, red bell peppers, basil, yeast and sesame seed topping, hemp seeds, hemp oil, and salt.  It was a good pesto, but would have been better in the peppers were roasted.

Pepper Hemp Pesto

My evening snack was Zucchini Chips. These were thinly sliced zucchini with salt, oregano and basil as  a topping and slow baked with coconut oil.  These were great.  I would not be able to eat 2 whole raw zucchini, but once they were dehydrated, the chips were tasty and crunchy.

Zucchini Chips

Addicted to Results 5/3

For breakfast I thought I would change up by pancakes a little bit.  Instead of syrup I used apple butter as a topping.

I was at the gym from 8:30 to 12:30 today, so I brought a lara bar as a snack.

Lunch was a repeat of the Eggplant Tomato Sauce Sandwich with the Cabbage Slaw on the side.  The weather was wonderful and during the mid afternoon we walked up the Annabell Lee's to sit outside and enjoy the weather.  I had a cocktail and we split a bottle of wine.  We also split a appetizer of polenta with a corn sauce.

Next came an order of very spicy sweet potato fries with a brown sugar sauce. This was early in the evening, so we skipped having a regular dinner.  Later in the evening I had a small bowl of the Shepherd's Pie.

Addicted to Results 5/1

Apple Pecan Pancakes

Pancakes for breakfast!  This version used coconut oil, silken tofu, rice milk and apples. The texture was a little to spongy for me.  I have had better luck with pancakes by using a non vegan recipe then converting it. The recipes meant to be vegan always seem to have texture problems.  These were served with broken pecans and maple syrup.

 For lunch I had a vegan sausage with tomatilla avocado salsa and ketchup.  Cabbage slaw was on the side.  Snacks during the day included a apple banana muffin and a seeded granola bar from Atwaters.  Yes, Atwaters is open in Canton now!

Lemon Garlic Asparagus

We had dinner at the Canton Waterfront Park.  It was the first of the First Thursdays concerts in the park.  Joan Osburn was the headliner.  Even though it rained during the middle act, it was a fun night.  I started out with a winter seasonal Woodchuck Cider.  As the night progressed, the lines to the beer tents were ridiculous, so I made a run to Chesapeake Wine Company for a rose.  For dinner we had Sundried Tomato Risotto and Lemon Garlic Asparagus in the park.  The risotto was made with short grain brown rice, onions, sundried tomatoes, basil and parsley.  The asparagus was roasted in the oven with the garlic, lemon, salt and pepper.

Sundried Tomato Risotto