recipes

2 ingredient Pancakes

pom pancakes
photo credit : kingscravings.com

Happy Holidays Everyone!

I have been making these guys on the fly for a while now and noticed I did not have a “recipe” on here for our clients. The recipe is..

Banana

Eggs

Damn. That’s easy.

The KITCHN has a great step-by-step process on how to make the pancakes so I thought I would use their insanely detailed recipe to help our people out.

…      mine would be. Mash. Mix. Oil up. Pour. Flip like a boss.

We prefer to add something seasonal like pomegranates and roasted nuts to top these off… maybe even a touch of shredded coconut or powdered sugar for show. They look and taste like Christmas.

 

2 Ingredient Pancakes
 
Thank you KITCHN for these very detailed directions. Helping our sisters out!
Author:
Recipe type: Breakfast
Serves: 8 small pancakes
Ingredients
  • 1 medium ripe banana
  • 2 large eggs
  • Butter or oil, for the pan
  • Maple syrup, jam, powdered sugar, or any other toppings, to serve
  • Equipment
  • Small mixing bowls
  • Dinner fork
  • Cast iron or nonstick griddle or skillet
  • Very thin, wide spatula, like a pancake spatula or fish spatula
Instructions
  1. Mash the banana: Peel the banana and break it up into several big chunks in a bowl. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps remain; a few small lumps are okay. You should have ⅓ to ½ cup of mashed bananas.
  2. Add any extra ingredients: These pancakes are pretty great on their own, but a few extras never hurt. Add ⅛ teaspoon of baking powder for fluffier, lighter pancakes, and whisk in salt, vanilla, cocoa powder, or honey to flavor the pancakes. Save any chunky, heavy ingredients — like nuts or chocolate chips — for when the pancakes are on the griddle.
  3. Stir in the eggs: Whisk the eggs together until the yolks and whites are completely combined. Pour the eggs over the banana and stir until the eggs are completely combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.
  4. Heat a griddle over medium heat: Melt a little butter or warm a little vegetable oil in the pan to prevent sticking, if you like.
  5. Drop the batter on hot griddle: Drop roughly 2 tablespoons of batter onto the hot griddle. It should sizzle immediately — if not, turn up the heat slightly.
  6. Cook for about 1 minute: Cook the pancakes until the bottoms look browned and golden when you lift a corner. The edges should also be starting to look set, but the middle will still be loose like barely set Jell-O.
  7. Sprinkle with toppings: Sprinkle any loose toppings, like nuts or chocolate chips, over the top of the pancakes as the first side cooks.
  8. Flip the pancakes: I've found it best to do this very gently and fairly slowly — the opposite of regular pancakes. Gently work a spatula about halfway under the pancake, then lift until the unsupported half of the pancake is just barely lifted off the skillet. Lay the pancake back down on its other side. Some of the loose batter will probably spill onto the skillet as you do this; just be sure to lay the pancake on top of the spill and nudge any excess back under the pancake.
  9. Cook for another minute or so: Cook the pancake for another minute or so, until the other side is also golden-brown. You can flip the pancakes a few times if you need to in order to get them evenly browned. (Flipping is much easier once the second side is set!)
  10. Continue cooking the pancakes: Transfer the cooked pancakes to a serving plate and continue cooking the rest of the batter. Keep the finished pancakes warm in the oven if cooking more than a single batch.
  11. Serve warm: These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, jam, or any extra toppings you'd like.

Optional extras (choose a few!):
1/8 teaspoon baking powder, for fluffier pancakes
1/8 teaspoon salt
1/4 teaspoon vanilla
1 tablespoon cocoa powder
1 tablespoon honey
1/2 cup chopped nuts, chocolate chips, or a mix
1/2 cup leftover granola
1 cup fresh fruit, like blueberries, raspberries, or chopped apples

XO,

Mary

A food to keep you young and hydrated

 

cucumber

Vitamin D! I am so happy to walk outside and feel the heat. I am even more happy that a lot of our favorite fruits and veggies are in season. It is the time of year our bodies want to naturally cleanse the few extra pounds we may have put on in the colder months. That means eating a lot of water dense food that keeps us hydrated and feeling great. Today I am featuring the mot beautiful, delicious veggie that does not get enough attention, The Cucumber. When you look up the benefits of cucumber so many different articles pop up. One of the first things I read is that cucumber is considered one “the worlds healthiest food” .. which a lot of nature’s food has been coined. But I did find that research on the anti-cancer properties of cucumber (still in the preliminary stages)  show that cucumber contains unique compounds that can help fight cancerous cells. It is a nutritional powerhouse that we would love for you to incorporate in your every day diet. Additionally, I found some other benefits that may be a bit more exciting to you: strait from natural news.

1.Quick pick me-up – Cucumbers are a good source of B vitamins. Put down your sodas and coffee and eat a cucumber slice.

2. Rehydrates body and replenishes daily vitamins – Cucumbers are 95 percent water, keeping the body hydrated while helping the body eliminate toxins. Cucumbers have most of the vitamins the body needs in a single day. Don’t forget to leave the skin on because the skin contains a good amount of vitamin C, about 10 percent of the daily-recommended allowance.

3. Skin and hair care – If you don’t like to eat the skin, it can be used for skin irritations and sunburns as aloe would be used. Place a slice over puffy eyes and its anti-inflammatory properties help reduce puffiness. The silicon and sulfur in cucumbers help to stimulate hair growth.

4. Fight cancers – Cucumber are known to contain lariciresinol, pinoresinol, and secoisolariciresinol. These three lignans have a strong history of research in connection with reduced risk of several cancer types, including breast cancer, ovarian cancer, uterine cancer and prostate cancer.

5. Home care – Eliminates a foggy mirror. Before taking a shower, rub a cucumber slice along a mirror and it will eliminate the mirror fogging up. Instead of WD40, take a cucumber slice and rub it along a squeaky hinge and your door will stop squeaking.

6. Relieves bad breath – Take a slice of cucumber and press it to the roof of your mouth with your tongue for 30 seconds, the phytochemcials will kill the bacteria in your mouth responsible for causing bad breath.

7. Hangover cure – To avoid a morning hangover or headache; eat a few cucumber slices before going to bed. Cucumbers contain enough sugar, B vitamins and electrolytes to replenish many essential nutrients, reducing the intensity of both hangover and headache.

8. Aids in weight loss and digestion – Due to its low calorie and high water content, cucumber is an ideal diet for people who are looking for weight loss. The high water content and dietary fiber in cucumbers are very effective in ridding the body of toxins from the digestive system, aiding digestion. Daily consumption of cucumbers can be regarded as a remedy for chronic constipation.

9. Cures diabetes, reduces cholesterol and controls blood pressure – Cucumber juice contains a hormone which is needed by the cells of the pancreas for producing insulin which has been found to be beneficial to diabetic patients. Researchers found that a compound called sterols in cucumbers may help reduce cholesterol levels. Cucumbers contain a lot of potassium, magnesium and fiber. These work effectively for regulating blood pressure. This makes cucumbers good for treating both low blood pressure and high blood pressure.

10. Promotes joint health, relieves gout and arthritis pain -Cucumber is an excellent source of silica, which is known to help promotes joint health by strengthening the connective tissues. They are also rich in vitamin A, B1, B6, C & D, Folate, Calcium, Magnesium, and Potassium. When mixed with carrot juice, they can relieve gout and arthritis pain by lowering the uric acid levels

Learn more: http://www.naturalnews.com/036769_cucumbers_health_benefits_rehydration.html#ixzz3boNO29M0

Okay, the real reason I wanted to write about cucumbers is because I am slightly obsessed with cucumber sandwiches, cucumber water, cucumber juice, and cucumber gazpacho. Now that you know you are eating a perfect food… here are some recipes I found to help motivate you to eat more! When we purchase cucumber from the store it may contain a waxy coating that we want to avoid. Try to find an organic cucumber or buy local. We have cuc’s growing in the backyard right now. They are the best.

First and foremost…

5.0 from 1 reviews
Cucumber Sandwich
 
the easiest recipe I will ever submit.
Author:
Ingredients
  • 2 pieces of bread from the local market or Ezekiel bread, or your favorite gluten free bread. (you can also make this an open face sandwich like we do)
  • a bit of organic mayo
  • sliced cucumber
  • seasoning like salt, pepper, dil, garlic, or whatever you want
Instructions
  1. dress bread with mayo. Put sliced cucumber on top. Salt and pepper it. Top with favorite seasoning.

 

Try this beautiful and tasty cucumber infused water. 

cucumber waterOr this delicious mixed drink for hot summer nights (or days). The cucumber basil gimlet. Hell yes.

Cucumber-Basil-GimletDrink your infused water and your gimlet and eat Basil Cucumber Gazpacho for an appetizer. (with a Cuc Sandy)

Basil-cucumber-gazpacho-2.jpg

The possibilities are endless! Take care and clean a cucumber. No seriously, it’s hilarious to watch someone clean a cucumber under water.

Love!

Mary

 

Mexican Corn Recipe: Cinco de Mayo

IMG_6257edit
Picture credit @damndelicious.net ; pinterest

We are always looking for an excuse to party, right? Some of you may be celebrating Cinco de Mayo at one of the local Mexican restaurants but if you are home with the family or a few friends I have some of my favorite ideas listed below. On average, our family eats Mexican about 3 days per week. One of those is usually at our local Taqueria who make the best street style tacos in town. For our Lynchburg followers… the Taqueria is on 221 in the Forest Crossing center. My order is the same every time:  Shrimp Tacos with corn tortillas and the creamy sauce on the side. I love the spicy, creamy sauce but I like to control how much I am putting on the taco. When you get your food… it may look a bit “plain jane” on your plate but head up to the salsa bar to load up on the good stuff! I have heard many people say that their tacos were not good… but did not use any of the amazing, home made slaw and salsa that add amazing flavor. I hit the Mexican slaw with radish, add cilantro, a bit of green special sauce, and squeeze lime on top. Okay back to the party and our first Mexican recipe for Cinco de Mayo. I want all of our BEC people to know what Cinco de Mayo is so here it is.. strait from Wikipedia itself because the internet is always right, (right?!). I have always heard the Cinco De Mayo is Mexico’s Independence Day but it is not! From what I have heard, we tend to party up this holiday much harder than Mexico

Cinco de Mayo (Spanish for “fifth of May”) is a celebration held on 5 May. It is celebrated in the United States[1] and in Mexico, primarily in the state of Puebla,[note 1][2][3][4] where the holiday is called El Día de la Batalla de Puebla (English: The Day of the Battle of Puebla).[5][6][7]Mexican Americans also often see the day as a source of pride; one way they can honor their ethnicity is to celebrate this day.[8]

The date is observed to commemorate the Mexican army‘s unlikely victory over French forces at the Battle of Puebla on May 5, 1862, under the leadership of General Ignacio Zaragoza Seguín.[3][9] In the United States, Cinco de Mayo is sometimes mistaken to be Mexico’s Independence Day—the most important national holiday in Mexico—which is celebrated on September 16.[3][10]

So now you know.  Here is the first of a couple Mexican Recipes BEC will throw at you this week to have a successful gathering with fresh, clean food. Once you taste this goodness.. you will forget about the over processed Tex-Mex that is offered on every corner. Tis’ the season to buy fresh corn from the farmers market so head down there and grab your ears!

Mexican Corn Recipe: Cinco de Mayo
 
Prep time
Cook time
Total time
 
Adapted from the beautiful magazine Eating Well and Damn Delicious.net, this recipe is super easy and traditional with a healthy twist. We replaced "low fat and no fat" with organic and full fat because that is how we do it here at BEC. Here ya go!
Author:
Ingredients
  • 2 tablespoons full fat, organic mayonnaise
  • 2 tablespoons full fat, organic plain yogurt
  • ½ teaspoon chili powder (or ancho chili)
  • 4 ears corn, husked
  • 4 tablespoons finely shredded Cotija, (a traditional Mexican cheese) or parmesan
  • A handful of cilantro, chopped
  • 1 lime, quartered and more to squeeze on top!
Instructions
  1. Preheat grill to medium-high.
  2. Combine mayonnaise, yogurt and chili powder in a small bowl.
  3. Grill corn, turning occasionally, until marked and tender, 8 to 12 minutes total. Spread each ear with 1 tablespoon of the sauce and sprinkle with 1 tablespoon Cotija (or Parmesan). Sprinkle with cilantro. Squeeze lime on top...Serve with lime wedges.

 

 

Meatless Mondays: what’s the deal

Guess what? I had a beautiful post for you guys that took me an hour and the site crashed….. without saving the content. WTF

$%$# @#$% ##@#$

To make a long story short, I was writing about my “foodism” and how I eat through out the week until Friday. My last post had descriptions on food in Indonesia, Barbados, London, etc. It was more of a heart felt post on my love for food. It was poetic in my mind but maybe it was really awful and that is why it crashed on me. I will keep telling myself that.

So let’s talk meatless Mondays. I am actually a huge fan of this trend for so many reasons. I love that a whole family will practice not eating meat for a day because I find it to be a day of exploration and getting creative with plant-based meals. A day without meat? Imagine that! This trend is actually not a new campaign..  it was launched during WW I and revived in WW II in efforts to feed war ravaged Europe. It was launched again in 2003 to raise awareness about excessive meat consumption in the US and across the world. Did you know that the average American consumes 75 more pounds of meat PER YEAR than the past generation..?  That’s a meaty generation. With the trend going global, we see an amazing effect it has on both our bodies and our earth.   It Click here to read more about the movement.

On a personal level, as I was writing my heart felt long lost post.. I wrote about my beloved truffle fries and vodka sodas every Friday. I enjoy my weekends with my family which usually include delicious food that I do not eat through out the week. I am a light eater who likes to graze on smoothies, green juice, homemade chips,  and bountiful salads that love me back. I sleep better, feel better, and in return are a much more pleasant person to be around when I am eating like this. Please trust me when I say it has taken me 10 years to figure this out. I have suffered ulcers, wheaty allergies, highs and lows and I am always changing up my eating habits but at this point in my life I crave these things.  On the weekends, I crave French fries, Korean duck sliders, and a pound of my boyfriend’s guacamole. It’s a great balance for me. By Monday, I am feeling ready to get back on track. Unlike a lot of my fellow Americans, I love Mondays. I am always ready for a good cleansing day full of motivation and setting up my week. This has a lot to do with a job I love and a day to get back on track for the week.

I have been practicing Meatless Mondays (or what I call cleansing Mondays) for a bit now and really feel it is a great day to reset and get rid of the brain fog. I have passed this ritual along with clients and friends who have also felt it has been very beneficial for the same reasons.  My cleansing Mondays vary with whatever I have around.. I will have a couple cold pressed juices,  a delicious green smoothie, and sip on our BEC tonic through out the day. I usually try to get creative with the family to make sure our vegetarian meals are delicious so the kids understand plant based food IS delicious and our meals do not have to revolve around meat.. I am honestly NOT against eating meat- I have never asked my clients to go vegetarian unless we are doing it for a special challenge. But I do believe in eating less meat. This makes it way more reasonable to ask people to eat high quality, local (if possible) meat that is from a healthy animal which will fill you with quality nutrition in return.

In honor of Meatless Monday here is one of my favorite recipes by The Food Babe.

4.9 from 25 reviews
Food Babe's Cauliflower Taco Salad
Prep time
Cook time
Total time
Author: (Inspired by Jason Wrobel's Recipe)
Serves: 4
Ingredients
  • 1 cup sprouted lentils
  • 1 head cauliflower, cored and broken into small bite size florets
  • 1 tablespoons coconut oil
  • 1 medium yellow onion, diced
  • 1 jalapeno, seeded and minced
  • 2 cloves garlic, minced
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ½ cup of your favorite tomato sauce or tomato puree
  • 1 teaspoons salt
  • ½ teaspoon ground black pepper
  • ½ cup chopped cilantro
  • 1 large head of romaine
  • 1 lime cut into wedges
  • 1 avocado cut in slices
  • sour cream (optional)
Instructions
  1. For the taco filling: Rinse the lentils and drain well.
  2. Combine the lentils and 3 cups water in a small saucepan.
  3. Bring to a boil, then reduce the heat to low and simmer until tender, about 30 minutes (or 5 mins if you are using sprouted).
  4. Drain off excess water and set the lentils aside.
  5. Pulse the cauliflower in a food processor or chop by hand with a knife until reduced to pieces the size of rice grains.
  6. Heat the coconut oil in a large skillet over medium heat.
  7. Add the onions and jalapenos and cook until the onion is translucent, 5 to 7 minutes.
  8. Add the cauliflower, garlic, 2 teaspoons of the chili powder, 1 teaspoon of the cumin and cook for 4 minutes.
  9. Stir in the tomato sauce and cook until the cauliflower is tender, another 3 minutes.
  10. Add the cooked lentils to the cauliflower mixture. Add the remaining 2 teaspoons chili powder, 1 teaspoon cumin. Stir in the salt and pepper and cook for 3 minutes more to blend the flavors.
  11. Combine with chopped cilantro and place mixture over romaine leaves
  12. Top with fresh lime juice, avocado and/or sour cream
3.2.2124

 

 

 

If you prefer to replace your meat with fish.. this is an AMAZING recipe from Half Baked Harvest (again). We obviously have a love affair with them.

Cuban-Fish-Tacos-with-Citrus-Mango-Slaw-Chipotle-Lime-Crema.-11

 

xo,

Mary

 

 

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