Recipe: Fluffy Pancakes

McDougall's Starch Solution:  "Fluffy Pancakes"

Ingredients:

1.5 C whole wheat pastry flour
2 tsp baking powder
Dash of Salt
1 T Ener-G Egg Replacer
1 C mashed ripe bananas (2-3 bananas)
1 C soy milk or rice milk
1/2 C sparkling water (I omitted this)
1 T Sunsweet Lighter Bake (I used 1/4 c applesauce here)
1 T fresh lemon juice

Mix together the whole wheat flours, baking powder, and salt in a medium bowl.  In another bowl, whisk the Egg Replacer with 1/4 c warm water until frothy.  Add the bananas, mixing well.  Add the milk, sparkling water, Lighter Bake, and lemon juice until well mixed.  Stir the banana mixture into the dry ingredients just until combined.

Heat a nonstick griddle over medium heat.  When it is hot, ladle pancakes onto the griddle. When bubbles form on the surface, use a spatula to flip them over.  Cook until lightly browned.  Repeat with remaining batter.  Serve immediately.

Engine 2 Breakfast Tacos

Ingredients:

Fajita size whole wheat tortillas
2 cups of frozen, shredded hashbrowns
1/2c Gimme Lean sausage, crumbled and browned
Jarred organic salsa (we used mild)

Heat tortillas in microwave until warm.  In a skillet, heat Gimme Lean brand sausage until browned.  In a second skillet, lightly spray with cooking spray, and heat hash browns.  Top tortillas with hash browns, sausage, and spoon salsa.  Wrap and eat :)

Recipe: Vegan Banana Walnut Muffins (and mini-muffins too!)

INGREDIENTS:

2c whole wheat flour
1 tsp baking soda
1tsp salt
3 large bananas
1/4 cup oil (I used coconut oil)
3/4 c turbinado sugar
1 c chopped walnuts
1/3 c natural applesauce (Not pictured...mix was a little thick before, so I added the     applesauce)

BEST MUFFIN TOOLS EVER!  Medium and Small Pampered Chef Cookie Dough Scoops are the perfect portion-er for regular and mini muffins

 Bake at 360*
        Regular Muffins:  16 minutes
        Mini Muffins:  8-10 Minutes

 

Re Planning: Breakfast

One meal that has been hardest for me to rethink is breakfast.  I love breakfast...I love breakfast foods...I love eating breakfast foods for supper! LOL

For us, we'd always been a typical family.  Breakfast consisted of pancakes (smothered in butter and Aunt Jemima/Mrs. Butterworth/or any other high fructose corn syrup concoction), scrambled eggs, bacon, fried potato hash browns, and coffee.  There is nothing better that sleeping in on Saturday mornings, and then lazily making my way to the kitchen to assemble this spread.

Not only did I overeat, but I felt absolutely sick afterwards...it made me want to go back to bed and be lazy for the rest of the day.  After our big switch to a plant-based, vegan-ish diet, this was definitely going to be off limits!

Now, we wake up and put together a slightly different meal.  Instead of Hungry Jack instant pancakes, I use a boxed Buckwheat Pancake mix with almond milk, coconut oil and natural applesauce.  Instead of bacon, we used veggie sausage and fresh fruit.  I still have my coffee, but replaced my creamer with coconut creamer (i've used stevia for years and years, so that stays! :)  And goodbye HFCS, hello maple :)

All in all, I can eat less and feel full quicker and longer!  I have more energy when I start my day off right.  I'm learning to like and try things that I normally wouldn't...it's been a fun ride so far :)