Last time, I showed how to make almond, quinoa and flaxseed pancakes, shown below, that are a great energy-sustaining alternative to sugar “spike and crash” traditional flapjack pancakes.
Here are the ingredients to make a nut butter, yogurt, fresh fruit and dried fruit topping that goes great on those pancakes – or any pancakes, French toast, or waffles – that’s both terrifically flavorful and provides sustained energy. As mentioned in the recipe, though I’m using almond butter (which I’ll show how to make fresh next), any nut butter will work. The same goes for the fresh fruit, dried fruit, and yogurt. It’s all about taste and imagination – and imagining that what you’re going to make is gonna’ taste great!
Click the top picture or bottom two pictures on this page for a complete step-by-step nut butter, yogurt, fresh fruit and dried fruit topping picture book recipe and/or the second picture from the top for the almond, quinoa and flaxseed pancake picture book recipe.
Do traditional flapjack pancakes, especially when they’re soaked or slathered with your favorite sweetener, tend to give you – or your kids – an eye-bugging, “take-on-the-world” energy spike followed not long after by a nose-diving, “UGH!” full body crash? You bet I know the feeling,..and it’s all caused by sugar.
But why give up pancakes just because of sugar? Here’s an energy sustaining, easy-to-make alternative made with ground almonds, cooked quinoa and ground flaxseed that cuts the sugar, boosts the protein – and IMPROVES both flavor and texture. You can see what they look like fresh out of the pan in the photo above. Here’s one of my favorite ways to have them with full-on flavor: topped with non-fat Greek yogurt, fruit, dried fruit and a good shot of fresh whipped cream.
I’ll put that topping recipe together this weekend and post it soon. In the meantime, here’s what you need to make almond, quinoa and flaxseed pancakes. Yah, I know: some of the ingredients might look or sound new to you, but give ’em a shot. That’s half the fun of it all. As always,…
…just click any picture on this page for a complete, easy-to-follow step-by-step picture book recipe.
Earlier this week I wrote that I was going to try a full 7 days of coffee without sugar in an effort to be more personally aware of how much sugar I take in day to day. Yesterday was day 8. I started out trying coffee again with no sugar and didn’t like it at all. Read more »
As promised, here’s a quick and easy way to use freshly cut pineapple. All you have to do is add yogurt, jam and dried fruit, and you are good to go.
Here’s what you need. Just click either picture on this page for a complete step-by-step picture book recipe.
I don’t know how you feel when there’s a big snow storm expected, but for me, my mind flips a switch, my heart rate goes up in eager anticipation, and one of my favorite things to do is to get out on the bike and try to time it just right headed for home just as the snowflakes start flying. I call it a “Star Wars” ride because the flakes I see through my cycling glasses look like stars shooting past by Luke Skywalker’s x-wing fighter cockpit window. No-kidding, as soon as that happens, I can hear John Williams and his whole orchestra in my mind belt out the main title Stars Wars symphony. Talk about a big smile! Read more »
You bet it’s gonna’ stay darn cold here in the Northeast with a good shot of snow expected this weekend from winter storm Electra. My heart’s already racing about the probability of doing some cross training on cross country skis. But until then, there’s still clear weather to get on the bike to see things like this.
Gorgeous! The key to making it work is dressing and eating right. Read more »
I tell people with a good smile, “Weather’s a state of mind – just be prepared”. Gotta’ say that line went from smile to laugh when I got out to a frozen car to get my son to school before dawn this morning and then came home to see this online.
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