Fruit Nut Yogurt Bowl
Yogurt breakfast bowls are one of my favourites. They are cleaning and light on the stomach, but can still pack some serious punch.
- Sliced banana, strawberries, or other fruit
- 1-2 scoops organic, plain yogurt
- small handful walnuts or almonds
- honey to garnish
NEW!!! Pumpkin Pancakes
Roasting your own pumpkin is super easy, and the resulting pumpkin puree can be used in many delicious recipes!!
ROAST THE PUMPKIN
I used ‘pie pumpkins’ – these are smaller and sweeter. I simply sliced them into eight, skin on, sprinkled them with brown sugar, and roasted them at 400 degrees for about 45 minutes. Just keep your eye on them, and take them out when they are browned and a fork goes in smoothly.
USE THE PUMPKIN: To use the pumpkin, let them cool down first. Then scoop out the meat. For a smoother finish – you can puree in a food processor. Now you have pumpkin for many recipes! For the pancakes, I simply browsed a few recipes, picked on, and made a few adjustments.
- 1 1/4 cup oat flour
- 1 egg
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup pumpkin puree
- 1 tbsp honey
- 1 cup almond milk
- 2 tbsp vanilla greek yogurt
- 2 tsp cinnamon
Mix it all up!!! Make sure your pan is HOT at about medium. I used coconut oil in the pan – and be generous as this type of pancake needs a bit of oil to cook up nice. Flip once it is nice an brown on the pan side of the pancake. Let them cool a bit on a rack if you can. Top with fruit (I used blueberries) and syrup (I only use real maple syrup). I also used some butter – this is optional of course. ENJOY!!!