These pancakes are quite honestly the best I’ve ever had, and guess what? No milk, no egg, no butter – true story. No, I’m technically not a vegan, but I do try to make as many plant-based meals as possible, experiment with new cooking techniques, and I’m not afraid to ditch the diary when it’s just not necessary!
For Easter morning, as a special treat, we decided to make these delicious, and surprisingly nutritious, spelt flour pancakes with strawberry syrup. I’m happy to say that they’re kid approved.
An easy breakfast idea that’s quick to prepare. I’ve made these versatile, little guys for dinner with a side salad, and for breakfast with hash browns and homemade ketchup. Left-overs are great in lunches. In the picture above, I used mushrooms, kale, red pepper, garlic and cheddar cheese. Make your own unique egg-muffins using veggies that you already have in your fridge! And don’t forget to let me know what your favorite combo is–I’d love to get some ideas!
For only the second time since my daughter was born, my husband and I recently had the opportunity to get away for the weekend—kid free! We had a great time, had lots of laughs, and caught up, but because Scarlett is rarely not by my side, it also felt like I was missing an appendage. A normal outing
When our family decided to stop buying processed food, cereal was probably the first thing to go–hubby was pissed. My reason for this madness was the obvious: breakfast cereals are full of sugar, sodium, chemical preservatives, and artificial flavors and are so highly processed that they contain no nutritional value until synthetic vitamins are added