Pinkas!

Inez calls Pancakes Pinkas in our house.  She loves these and can’t get enough.  Super easy to make with a blender and only a few ingredients.  I love giving her these because they are filled with protein and fat and are super nutrient dense with tons of choline from the eggs.  With only one banana they are naturally sweet, so we skip any syrups.  Give these a try!  They are a weekend staple in our home. 

Ingredients:

-2 eggs

-1 banana

-1 fat tablespoon of cottage cheese (if dairy free you can omit this and the texture will be fine)

 Blend all the ingredients up in a high-speed blender while getting your griddle nice and hot.  Pour onto a hot surface and flip when you see bubbles.  Top with butter or ghee and serve! ** Note, this recipe makes the perfect amount of pancakes for Inez to eat on her own. Double recipe for more pancakes if feeding others.

Friday Night, Pizza Night

This one is a favorite in the house.  There are a couple of steps for the crust, toppings, and sauce but totally worth it.  Having a Pizza Stone makes this crust super crispy, but you can also try a regular baking tray.  Give this one a try, even if your not vegan or dairy free!

For the Gluten Free Cassava Crust:

·      1 C Otto’s Cassava Flour

·      ½ C Tapioca Flour

·      2 tbs olive oil

·      1 tsp baking soda

·      ½ tsp salt

·      1 cup filtered water

Mix all ingredients in mixing stand and let form into a big dough ball.  Evenly spread dough into a round circle.  You want to spread this dough pretty thin.   I usually place the dough on parchment paper and then place another piece on top and roll the dough out.  Once the dough is evenly spread, lightly pour some olive oil on the dough and place in oven at 425 Degrees F for around 25 minutes.

For the Basil Spinach Pesto

·      1.5 cups packed Basil

·      1.5 cups packed Spinach

·      1 cup organic olive oil

·      ¼ cup walnuts

·      2 tbs pine nuts

·      2 cloves garlic

·      2 tsp lemon juice

·      1 tsp lemon zest

·      1 tsp salt

·      pinch of red pepper flakes

Place in a high speed blender or food processor.  Taste test and add salt, pepper or lemon to accommodate for taste. 

For the Cashew Cheese Sauce

·      1 C Raw Cashews soaked for at least 2 hours

·      ½ cup mixed Sunflower Seeds + Pumpkin Seeds

·      2-3 small jalapeño peppers, depending how you take spice

·     Juice of 1 Lemon

·      3 garlic cloves

·      ¾ cup warm water

·      2 tsp chipotle seasoning

·      Salt and Pepper to taste

Again, place all ingredients into a high-speed blender or food processor and mix it all up!  Taste test and add salt , pepper and chipotle seasoning as needed.  

Once the Pizza crust is done, take out of the oven and start adding your toppings.  I usually start with the pesto then add some sautéed veggies (pictured above are bell peppers, onions, tempeh, and asparagus) then load on the cashew cream.  Put back in the oven for about 10 minutes to heat up.  Slice after 10 minutes of cooling.  Enjoy!

Zucchini Turkey Meatballs…

These are packed with protein, fiber, and essential nutrients.  They are easy to make, perfect for food prep, and store well in the fridge for a few days.  You can play with different veggies and ground meat.  We love these at our house and make them frequently. We always buy our meat from Buy Ranch Direct.  They are an ethical farm out here in California and follow best practice and standardization.  You can check out their instagram, they ship all over the US. Give these a try! 

Ingredients:

·      1 pounds ground turkey 

·      1 shredded zucchini

·      1 egg, or sub for flax egg 

·      ½ cup nutritional yeast

·      ¼ cup chopped yellow onion

·      2 cloves chopped garlic

·      2 tablespoons brown rice flour

·      2 teaspoons sea salt

·      Ground black pepper

·      Handful chopped cilantro and parsley

Instructions:

Start by shredding the zucchini.  I used a hand grater for this one.  Chop all the veggies and set aside.  Whisk egg or make flax egg and set aside.  Once all prepped add all the ingredients to a large bowl and mix together until well combined.  When you are ready start rolling grab about a golf ball size and roll the turkey meatballs up.  Should make about 12.  Preheat a cast iron pan with avocado oil on medium to high heat.  Once the pan is hot, add all the turkey meatballs.  They should take about 10-12 minutes, flip half way though.  Check the middle to make sure they are cooked all the way through. Then enjoy!