Whole grain pumpkin pancakes

I got the base of this recipe from an email from Blendtec a while back. I changed it up quite a bit. It is the most requested breakfast in our house. We have found that although these taste really good they are thicker than regular pancakes and therefore take longer to cook through. I will usually pull out my big griddle and cook several at a time so that it doesn't take so long to make breakfast.

Whole Grain Pumpkin Pancakes

1 cup rolled oats

2 1/2 cups water

2 eggs

3/4 cup pumpkin puree

1 Tablespoon olive oil

1/3 cup sweetener of your choice

(I have left the sweetener out and it was just fine)

2 teaspoon baking powder (aluminum free)

1/2 teaspoon baking soda

1 1/2 teaspoon pumpkin pie spice

1/2 teaspoon sea salt

2 teaspoons vanilla

1 3/4 cup whole wheat flour

Grind oats in blender. Pour into large bowl. Add water and combine. Then add remaining ingredients except flour. Stir well. Add in flour and combine. Cook pancakes on heated pan until cooked through.

Chocolate Chip Zucchini Bread

This year is the first year we've ever attempted a garden. I had no idea I would end up with at least 2 zucchinis a day! I've been trying to find a good zucchini bread recipe to help use up some of our harvest, this one is our favorite so far. It's from the king aurthur flour website , and I modified it just a little. In a mixing bowl combine: -2 large organic egg -1/3 cup honey -1/2 cup grapeseed oil -1/3 cup coconut palm sugar -1 teaspoon vanilla Add and mix: -2 cups whole white wheat flour -1 teaspoon sea salt -1/2 teaspoon baking soda -1/2 teaspoon baking powder -1 teaspoon cinnamon Add and mix: -2 cups shredded unpeeled zucchini -1 cup good ingredient chocolate chips Pour batter into lightly greased bread pan, bake at 350 for 55-60 min or until toothpick comes out clean. Cool on cooling rack before eating.

Chickpea Salad Sandwiches

This is one of our favorite things to eat for lunch. Lately I've been eating this without the bread, it's so delicious either way! I prefer this to chicken salad any day! Recipe modified from simple healthy tasty . -1 can garbanzo beans/chickpeas drained and rinsed -1/4 cup soy-free veganaise or organic mayo -1-2 pickles chopped (we get our pickles from Costco with no food dyes) -1/2 teaspoon pickle juice -1/4 cup cashews -1 tablespoon mustard -1 teaspoon dried parsley -1/2 teaspoon dill -1/4 teaspoon garlic powder -1/4 teaspoon onion powder -dash of salt and pepper Add the chickpeas to a bowl and mash them a bit with a potato masher. Add the remaining ingredients and mix well. Serve by itself or like a sandwich with lettuce and tomato if desired.

Almond Butter Brownies

One can never have too many brownie recipes right? This one is surprisingly delicious, completely gluten free, and vegan. I am not even a huge fan of almond butter but I LOVE these brownies! Recipe from food babe -1 cup almond butter -2 tbsp flaxseed (I use flaxmeal) + 3 tbsp water or 1 organic egg -1/2 tsp sea salt -1/2 tsp baking soda -1/2 cup coconut palm sugar -1/2 tsp vanilla -1/2 cup “Enjoy Life” mega chocolate chunks (these are vegan) Preheat oven to 350 degrees, line bottom of a small pan (8×8 or 8×6) dish with parchment paper. Mix all ingredients except chocolate chunks until smooth Fold in chocolate chunks and pour batter into pan. Bake brownies until golden dark brown – about 20-25 mins. Careful not to over-bake, they should be slightly gooey and very moist. Cool brownies for at least 10 mins before cutting.

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