Strawberry Pancakes (gluten free!)

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All last week Sophie begged me for strawberry pancakes. This was prompted by a popular Daniel Tiger episode, where HE eats strawberry pancakes for breakfast after going to the community garden to pick perfect, fresh strawberries. “Land of make believe,” INDEED.

I opened the cabinet over the stove to find bugs — yes, BUGS — in our bisquick. I discovered this only after I had announced to Sophie that today would be the day I would finally make her the strawberry pancakes. Luckily for her, I still had this gluten free recipe in my repertoire of cooking knowledge.

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  • 1-1/3 cups Gluten Free All Purpose Baking Flour
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/2 tsp Sea Salt
  • 2 Eggs beaten
  • 1/2 cup Milk or dairy alternative
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 cup fresh strawberries, washed and chopped
  • 1 tsp vanilla extract
  • 1 Tbsp agave syrup

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Whisk together all of the ingredients in a large mixing bowl. Heat a skillet and spray with coconut oil [or any oil of choice, to prevent sticking]. Pour 1 pancake in the pan at a time, and flip when the batter begins to bubble. Top with whipped cream and more strawberries!

I let Sophie help mix the batter, as she always eats more at meals when she is involved in the preparation.

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Egg Muffins

Most mornings, I can hardly roll out of bed. Sophie ends up stealing a few bites of her Dad’s cereal before he leaves for work, and then I come downstairs and hand her whatever is most easily accessible to me. Maybe a nutrigrain bar, maybe more cereal, some times an apple… either way, I’m all about a minimal amount of effort when it comes to my kids’ breakfast in the morning.

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A little lightbulb went off in my head a few mornings ago, and I’m so happy it did because I actually have some thing to hand Sophie in the morning that is healthy and quick.

Now I have 2 ways to make these little egg muffins. One is easy and a recipe you [the parent] can eat as well. The other one is geared more specifically toward toddlers as it requires either whole milk or breast milk [need that calcium!].

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Version 1:
-6 eggs
-1/2 cup of spinach chopped
-1/4 shredded cheese [I used pepper jack]

Version 2:
-6 eggs
-1/2 cup of spinach chopped
-1/4 shredded cheese
-3 oz. milk [whole or breast]
-1 Tbs. of ground flax or flour

Preheat oven to 350. Combine all ingredients, and pour into a muffin tin. Bake for 10-14 minutes.

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See? SO easy! I made 8, which obviously gives us breakfast for at least a week. I store these in the fridge and pop them in the microwave for 10 seconds in the morning before I give one to Sophie. Easy, healthy, and delicious. You’re welcome.

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My Favorite Seasonal Flavor

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It’s pretty obvious that a lot of people are in on the pumpkin spice craze, but that was some thing that just never caught on for me [and having morning sickness with Sophie for the first time during the fall, didn’t help my aversion to pumpkin spice]. Some people are advocating for apple cider, but my favorite, seasonal combo would have to be orange and cranberry.

I know, you maybe don’t think of that as a classic combination, but the obsession started with orange cranberry scones that Trader Joe’s used to sell, and them moved on from there. Currently, Panera has these DIVINE orange cranberry muffins, with just the perfect amount of crystallized sugar on top.

So, keep your eye out for my favorite fall/winter flavor combo, because even though it can be tough to find, the little treats you do, are so worth it!

Chocolate Strawberry Pancakes

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These just so happen to be a triple threat: dairy free, sugar free and gluten free, oh and did I mention DELICIOUS?. Here’s what you’ll need:

1/2 c. white rice flour
1/2 c. all purpose gfree flour
2 tsp. of baking soda
2 Tbs. applsauce
1 Tbs. organic butter
1 c. coconut milk
4 large strawberries chopped
1/4 c. dark chocolate chips
truwhip [optional]

Whisk the first 3 ingredients in a bowl and set aside. Mix applsauce, butter [melted], coconut milk, and strawberries in a mixer on low speed until all are incorporated. Slowly add your dry ingredients to the mixer until you have a batter. Add the chocolate chips last, and try to mix so that none get stuck to the bottom of the bowl. Heat a skillet on medium and smear with a little bit of butter. Pour the batter and cook for a few minutes on each side. Note that these pancakes will have a wetter texture than traditional cakes due to the fruit content. Top with truwhip and enjoy!

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Spaghetti Squash Breakfast

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In my attempt to eat healthier, I have realized that for me, a lot of it comes down to preparation. If it were up to my lazy self, I would have coffee and sweet cream for breakfast, then take a nap at 2 pm when I start to crash from lack of energy. So I came up with this recipe that has the taste of a greasy egg and sausage breakfast, while really being packed with tons of veggies. I bake it all at the beginning of the week, cut it into squares and pop them into the fridge. That way, in the busy morning, I can just throw a square into the microwave for 30 seconds and have a balanced, healthy, warm, perfectly portioned breakfast with little effort.

What you need:
1 medium spaghetti squash
2 cups of spinach
1/2 red bell pepper
1/2 a red onion
1 lb. ground sausage
3 eggs

Preheat your oven to 400 degrees. Cut and clean out your squash [cutting length wise, then removing the seeds]. Lay, flesh side down, onto a baking sheet and bake in the oven for 15 minutes. While the squash is baking, cook the sausage in a large skillet [if you’re counting calories, you may only want to use half the sausage. I’m a meat lover, so I used the whole thing]. Using a slotted spoon, set aside your sausage in a separate bowl, leaving the grease in the skillet. Cook your spinach, onion, and pepper in the skillet until all the veggies are limp. Turn off the stove heat. When your squash is done cooking, let it cool for ten minutes. Once squash has cooled, scrape out the flesh with a fork, into the skillet with your other veggies. Put the skillet back on the heat for 5 minutes or so, and mix together the squash, sausage and the veggies. In a separate bowl, beat the 3 eggs together. Prepare a 9×13 pan, and spread the squash, meat, and skillet veggies into the pan. Next, pour the beat eggs over the veggies. Bake the casserole in the oven for 30 minutes until the egg is fully cooked through. Let cool, then cut into squares and refrigerate!

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Avocado Banana Pancakes

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When I was trying to stay fit for my wedding, I used to make these pancake alternatives all the time. I have to say, this variation on the little banana pancakes, is delicious. I got the inspiration half from Paleo Mom, and half from a Baby Led Weaning group I’m apart of on Facebook. Sugar Plum finds bananas to be a little strong in taste, so I thought adding the buttery avocado would be a nice balance. They were SO good! I made a couple big pancakes for myself, and then a few little ones for my Little One.

What you need:
-1/2 of an avocado
-1 banana
-2 eggs [preferably free range/organic]
-1 Tbs rice cereal [***optional]

***I only use the rice cereal to get in some extra iron for Sugar Plum. If you’re making these for yourself and not for a babe, obviously you don’t need rice cereal.

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Mash your banana and avocado together first, then beat in the 2 eggs. Heat up a skillet [like this awesome organic, ceramic one] and start flippin some pancakes!

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[green, like the frying pan]

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They were a hit with her!

Berry Smoothie

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Mornings in our house are rushed… even if we don’t plan to leave the house for the day, I still have to put on pajamas or yoga pants regular clothes, feed Sugar Plum, and get her situated to be happy long enough for me to even begin making my breakfast. Then, I usually have to scarf it down, while also making eye contact with my baby in some way, because, SEPARATION ANXIETY. Yes, this is much easier to do when I have a breakfast that doesn’t require cooking, can be held in one hand, and quickly sucked through a straw. Oh yeah, and its nutritious.

What you need:
– small handful of spinach
-1 Tb of blueberry flax seed meal [mine is from Trader Joe’s]
-1 Tb chia seeds
-1.5 cups of vanilla almond milk
-1/2 c. of water
-1/4 c, blackberries
-1/2 c. frozen blueberries

Blast these ingredients in your blender or nutribullet for about a minute and enjoy! Some people in the Baby Led Weaning community even offer their little one’s these type of smoothies in cups with straws so they can get some extra veggies, hidden in a smoothie with a flavor they prefer, so keep that in mind all you momblrs! Also, it comes out in a cool purple color [my favorite].

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