|Nika and Bailey hassle Misha, on ground.|
|"Come on guys. Give me a break. I'm the smallest kid on the block."|
|It's too hot. Where's the snow?|
|Blackberry jam pancakes|
Ingredients for 2 servings (makes 2 medium pancakes each)
(suitable for ACD-maintenance)
1 chopped peach or nectarine
1/2 cup quinoa flour
2 chia eggs
1 tsp. baking powder (gluten-free)
pinch of salt
1 cup blackberry chia jam (1 cup fresh or thawed frozen blackberries, 2 T. chia seed)
1/8 tsp. cinnamon
1 T. tahini mixed with 1/4 cup unsweetened almond milk
Olive oil and/or pan spray
Prepare blackberry jam by pureeing blackberries with 2 T. chia seed in a food processor. This can be done the night ahead. Store the jam in the fridge.
Chop a peach or nectarine into small pieces and set aside.
Mix the quinoa flour, salt and cinnamon in a medium bowl. Mix the tahini and almond milk in a separate smaller bowl. Combine the wet and dry ingredients. Add additional almond milk if needed. Mix in 1/4-1/2 of the chopped nectarine pieces.
Heat a skillet or cast-iron griddle pan over medium heat. Oil the pan.
To cook, drop about a 1/4-cup of batter per pancake in the pan. Cook about 2 minutes per side.
Serve with fresh blackberries, nectarine/peach and blackberry chia jam.
|Dandy Blend bean fudge|
Dandy Blend Bean Fudge
(suitable for ACD-maintenance or ACD-phase 2 if using only stevia for sweetener)
- 1 can on canellini beans, drained and rinsed
- 3 T. raw cacao powder
- 2 T. coconut nectar + stevia to taste
- 2 T. melted coconut oil
- pinch of salt
- 1/2 cup sunbutter, unsweetened
- 1 T. Dandy Blend
- Blend ingredients items No. 1-7 in food processor. Spread in a 8-inch square baking pan, lined with parchment paper or spray with pan spray. Place in the freezer to allow to firm up. Cut into bite-sized pieces and store in the freezer until ready to enjoy.
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