Three meals, trying my best to be local and healthy..

Hippie Pancakes were first up this morning. For the past almost 9 years, we have had a special breakfast every Friday morning.  It was pancakes, waffles or french toast.  I decided to try a new pancake recipe, a bit of a risk, but delicious. My husband loved them, Kirsten probably would have had I not told her what was in them. I served them with sliced local strawberries I picked earlier in the week, sliced bananas, maple syrup, a few toasted pecans and a sprinkle of freshly ground flax seed.  You could add a tablespoon of your favorite healthy plain greek yogurt if you wanted,

but then you might not taste the yummy pancake:)

Hippie Pancakes 

1.2 cup steel-cut oats

1/2 cup quinoa, washed and rinsed three times or until the water runs clear)

1 cup water

1/2 cup plain non-fat yogurt

1 tsp sugar

1/4 tsp salt

1/2 tsp salt

1/2 tsp nutmeg

3 eggs

1 tsp baking powder

Small scoop of coconut oil, melted or unsalted butter

In a blender add the oats, quinoa, water and yogurt, cover and refrigerate overnight. In the morning add the remaining ingredients. Blend on low to combine all the ingredients, then move the setting to high or puree and blend for a minute or more, until the batter is smooth.  (It will be runny).  Heat a scoop of coconut oil in a skillet over medium heat. When it is hot, pour in about 1/3 cup of batter slowly, so it does not run all over the pan and cook for about 3-4 minutes until golden brown and bubbly. Flip the pancake and cook the other side for another 3-4 minutes or until cooked through. These are not the big fluffy kind of pancake but delicious. Enjoy.

Noodles and Greens Salad was up for lunch. We had both our girls home, rare these days and what a treat it was. I served up this salad and felt good about feeding my family and healthy meal.

Serves 4

1/2 box whole wheat spagettini, cooked a la dente, rinsed with cold water and set aside

1 avocado chopped

1 mango, peeled and chopped

2 green onion, chopped(locally grown)

1/4 head savoy cabbage, thinly sliced

2 carrots, shredded (locally grown)

1/4 cup toasted cashews

1/2 red pepper chopped

12 cherry tomatoes, halved

handful of snap peas, washed, stems removed and cut in half (locally grown)

4-6 cups assorted greens, including kale (*from my garden)

4 tbsp crumbled goat feta cheese (optional)

Once everything is all chopped and prepared, arrange 4 plates starting with greens at the bottom, then cabbage, then spagettini, then everything else with cashews, green onions and mango at the top.

Top with Honey Mustard dressing:

4tbsp orange juice

4tbsp olive oil

4tbsp apple cider vinegar

3tbsp liquid honey or agave syrup

4tsp Dijon Mustard

 Whisk all ingredients together.

Homemade Pesto Vegetarian Pizza served at supper for just the two of us. Using a whole spelt grain pizza crust topped with made from scratch arugula/basil pesto (see previous post)and a little (about 1 tbsp tomato paste) at the bottom.

Toppings:

1 red bell pepper, thickly sliced

3/4 green bell pepper, thickly sliced

1 walla walla onion, quarters (locally grown)

splash olive oil

fresh ground pepper.

Toss vegetables with olive oil and pepper and put on barbeque to roast for 10-15 minutes. Remove and slice peppers and onions into thinner strips.  Add to pesto base. Add 1 tsp capers (optional), handful of sliced cherry tomatos  and 1-2 tbsp grated romano goat cheese (optional)  Bake 10-15 min 375 degree oven. *  This pizza would be even better when peppers and tomatoes are in season here in the okanagan. At least the  pesto was made with local and fresh basil and arugula.

At the end of the day, not alot of work, but we ate well with fresh and homemade ingredients.

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Arugula and Basil…

Pesto is a favorite pasta topping that is usually made with basil.  We found a great recipe that combines the spring spicy green “arugula” with basil.   This is an easy to grow from seed green that adds a new twist to the traditional pesto.  Pesto can be used for more than just pasta.  Try it on pizza, or in a veggee stir-fry or on roasted veggee sandwich instead of mayonnaise.  It is delicious any way you use it.  Enjoy:)

ARUGULA AND BASIL PESTO

 

4 cups arugula leaves

1 cup lightly packed basil leaves

3-4 cloves garlic

2 tbsp pine nuts

¼ tsp salt

½ cup extra virgin olive oil

¼ cup grated romano cheese (optional)

Fresh ground pepper

 

In a food processor, combine the arugula, basil, garlic, pine nuts, salt. Process to coarsely chop. Slowly add the oil, and pulse until the mixture is smooth.

 

*Mix with cooked whole wheat linguini, top with cheese if desired and fresh ground pepper.

* Use as a base for homemade pizza instead of tomato sauce or in combination with tomato sauce

* Make a vegee stir-fry, serve on rice and mix in pesto sauce to taste. Yum!

*You can vary the taste by changing the ratio or arugula to basil.