Funfetti Pancakes

Gluten Free. Party Colors. Vegan Option.

The Most Exciting Part

is obviously

the funfetti effect. Grab your colorful M&M’s. Hop on the hazelnut filled/pretzel inside/peanut butter melting trains. Head over to Natural Grocers for the vegan version of this extravaganza.

And then, let’s get COOkin!

Good for 2 people.

Ingredients

FOR THE GRIDDLE

-2TBS avocado or coconut oil*

FOR THE CAKES

-1 cup Pancake Flour ( I use Bob Red Mill’s https://www.ebay.com/i/254573201785?chn=ps)

-1 tsp baking powder

-1 tsp ginger

-1 flax egg (3tbs warm water, 1tbs flaxseed mixed)

-Une banane

-1/2 cup milk (I like to use Flax Milk for those essential Omega’s!)

-2TBS agave (or honey)

-1/4 cup colorful M&M’s

Instructions

-Heat a pan on the stove and add a small teaspoon of coconut oil to the griddle. Do this every time you start a new cake.

-Mix all ingredients (except coconut oil) in a medium-sized bowl moving from top to bottom of the cake section of the ingredient list.

-Take 1/4 cup of batter and splat it on your preheated, coconut sizzlin’ pan. Flip every now and then. It’s an improvisation.

-Eat, repeat. Eat, repeat. Watch the colors melt and jumble. Enjoy!

*Olive oil will work. Vegan butter too. I prefer the sweeter taste of coconut oil, but many options abound!

Chickpea Pie

Vegan as hell, Gluten free if you want it to be, Delicious as always

It’s a circle of mad flavor.

I went all or nothing with this one.

Each part of this creature could totally exist on its own in a fabulous way.

I encourage you to omit, split apart, re-jumble, make a square, and-as always-follow your fancies!

This could feed you or you and a baby, or, if you’re feeling generous, two munchkins.

Ingredients

CRUST

-1/2 Cup Flour (gluten free if you’re like me!)

-1/4 Cup Cornmeal

-1/4 Tsp Baking Powder

-1/4 Cup Olive Oil/Vegan Butter

-the pinchiest of salt

TOPPING

-1/4 Cup chickpeas (pre-soaked or canned)

-1/4 Cup Mushrooms

-1 Handful Sliced Eggplant

-1 tsp Fresh Basil

-1 spoonful strawberry jam with a dash of cayenne (optional-weird, but good…dare to try!)

-Seeds to garnish (optional)

Instructions

-Preheat oven to 300F. Lightly brush olive oil/butter on a oven-safe dish. Combine Crust Ingredients by hand into a big ball and flatten out to pita size or a little thicker. Thumb out the middle like you were the fanciest potter in the world. Place in oven for 10-15 minutes.

-Take mushrooms and sauté awayyy until golden brown. Add chickpeas towards the end for a little crispier version.

-Take out your crust and sprinkle chickpeas and mushrooms on top. Place in the oven for another 20 minutes. Meanwhile, sauté your eggplant and try flipping it for fun.

-Have a dance party

-Take out your magical creation, top it with basil, seeds, and cayenne jam.

-Scream.

-Light a candle.

-Great with a glass of wine. Enjoy friends:)

Nutty Stuffed Bell Peppers

Vegan, Gluten Free, Soy Free. Keto-friendly.

An absolutely exciting explosion of favors, guys. I sided this one with green olives and a baby toasted salad of mixed greens and onions sautéed with olive oil and a dash of salt.

Follow your highest excitement.

Let’s take a look at the main event.

Be it red, yellow, green. These peppers are all up to you! I invite you to go for red when you’re feeling fiery. Yellow when you want to tap into your joy. Green when you feel like connecting to something more earthy.

Anyway, anyhow. Enjoy these babies! Enjoy them now!

Ingredients

BLEND

-1/2 cup your favorite nuts (I’d go for pecans, almonds, or walnuts)

-1/4 cup honey roasted cashews

-1/4 cup almond meal

-1/3 cup olive oil

-1/3 cup brown sugar or coconut sugar

-dash of salt

TOPPING

-1/4 cup zucchini, chopped and diced

-1/4 cup white onion, chopped and diced

-sesame seeds and crushed red pepper to taste

Instructions

-Preheat oven to 300F. Grease a nonstick pan and cut your pepper of choice in half. With a little bit of olive oil underneath, take out the seedy stuff and put it in the oven for 10 minutes.

-Blend mamacitas, blend up that nutty flava! All ingredients under BLEND go in and crush and stir and whisk away until you have a thick, nuttybuttery consistency.

-Sauté zucchini and onion together for 2-3 minutes on low heat. Take out pepper and pour in the nutty blend. Top with the sautéed veg. Sprinkle sesame seeds and crushed red pepper on top. Place in the oven for 15-20 minutes.

-That’s it babies! Have fun with this one…it’ll just melt in your mouth:)

Thin-Crust Zucchini Personal Pan Pizza

Vegan, Gluten Free. Keto-friendly.

OK, dear friends. The best part of this recipe is the “cheese.” It’s a perfect find, the lactose-free mozzarella that I used for this recipe. I highly recommend, especially with the tofu. The consistency, delectable.

But, hey. Do your thing. Take out what doesn’t work for you. And enjoy, enjoy, enjoy!

Ingredients

DRY

-1 cup flour of choice (I use Bob’s Red Mill Gluten Free Flour)

-1/2 cup almond meal

-1 tablespoon cornstarch

-1/4 tablespoon baking powder

-1/8 teaspoon salt

-1/8 teaspoon thyme

WET

-1/4 cup almond milk

-1/4 cup water

TOPPINGS

-1.5 tomatoes, chopped and diced

-1/3 cup tomato paste

-1 lb mozzarella (I use lactose-free from Galbani )

-1/4 cup tofu (I prefer silken/soft for this recipe)

-1/2 zucchini, chopped

-1/4 cup spinach

-1/8 cup chopped basil

-red pepper to taste

Instructions

-Preheat the oven to 350F. Take all those dry ingredients and toss ’em in a bowl. Add the wet until you get a creamy paste. Go crazy with any herbal spices.

Oregano, Dill, Tarragon.

Rosemary. Never a bad choice.

The random Italian seasoning in the back of the pantry. You name it.

-Batter should be relatively thick, but pourable. Oil a cooking sheet and pour it on! Place in the oven for 10 minutes.

-Splash a lil’ olive oil on a saucepan. Add onion. Add tomato. Sauté. Add tomato paste.

-Take a separate pan if you’re feeling abundant with your pans. Lightly, lightly, sauté the zucchini, but hey, sauté whatever the hell you like on your personal pan pizza! This is yours for creating. Enjoy:)

-Take out the crust from the oven and spread the tomato sauce. In a blender or with your super fast hands, stir together the tofu and mozzarella. This is my favorite part of this recipe. The two together is sublime and a great source of double protein. Top with the zucchini and raw spinach. Don’t do the basil yet. It’s not meant to be baked:)

-Put your beautiful creation in the oven and give it 10-15. Keep checking on the crust. It should be spread pretty thinly so baking it will be quick and easy.

-Take it out, top with the basil and red pepper.

Take a bunch of fun pictures. Eat with your hands. Share your experience!