All posts tagged: dairy free

Hawkcakes with Blueberry Syrup

Okay, this one is for all the Seahawks fans out there—a.k.a. 12s—on the first “Blue Friday” of the official season. Although I am confident that even if you aren’t a fan, you will enjoy these pancakes all the same. Sunday’s kickoff is at 10am, so there was really just one way to go with the game day “snacks”: brunch! Adding spinach to the pancake batter makes these delicious Hawkcakes both green, and healthy. And I promise you, you will not taste it even a little. Have a great weekend, everyone–go Hawks! M Hawkcakes with Blueberry Syrup 3 to 4 Servings | Grain-Free, Gluten-Free, Dairy Free Ready in: 40 min First, make the Blueberry Syrup—find the recipe here. And then the Hawkcakes… Ingredients: 2 bananas 4 eggs 2 teaspoons oil (I used sunflower) 1/2 teaspoon salt 2 teaspoons vanilla 1/2 cup tapioca flour/starch 1 cup of spinach Optional: extra blueberries and chopped kiwi fruit. Directions: In a blender, process all ingredients until smooth. Coat a griddle or large skillet with cooking spray. On medium-high heat, spoon …

Blueberry Syrup

Remember when you used to go to Denny’s as a kid and you’d always have at least three different flavors of syrup to choose from? I’d forgotten how delicious those were until I whipped up some blueberry syrup for my Seahawks-inspired panckakes–i.e. “Hawkcakes.” (That’s right—Seattle girl, here!) YUM, this stuff is SO delicious. Just another example of the joy the Seahawks have brought into my life in the past couple years. ūüėČ Enjoy! M Blueberry Syrup Condiment | Vegan, Gluten-Free Ready in: 30 min Yields: About 2 cups of syrup Ingredients: 1-1/2 cup blueberries 1/4 cup brown sugar 3 tablespoons butter 1 tablespoon lemon juice 1/2 cup maple syrup Directions: In a medium saucepan on medium-low heat, melt butter, then stir in lemon juice and brown sugar. Stir until sugar is melted, about one minute. Add blueberries, stirring occasionally until they get a little softer, 3 to 5 minutes. Once the blueberries are soft, use a fork to gently smash them to allow juices to flow out. Reduce to low heat and simmer, stirring occasionally, …

Breakfast Quesadilla

There are two foods I can never get enough of: coffee and Mexican food. So, it was only natural that I would eventually come up with a Mexican dish I could justify eating with my morning latte. This breakfast quesadilla¬†calls for crispy potato “tortillas” with a scrambled egg center that has delicious Mexican flavors folded up inside. It’s hearty, healthy, and has a bit of a kick. You’ll love it. Hope everyone enjoys their weekend! M Breakfast Quesadilla Single Serving | Grain-Free, Gluten-Free, Dairy-Free, Vegetarian Prep time: ¬†| Cook and serve time:¬† Ingredients: Cooking spray 2 eggs 1/2 bell pepper 1 small red potato 1 small wedge of red onion 1 teaspoon diced jalapeno 1/4 cup cashew cream 2 tablespoons chopped cilantro Prep: Make cashew cream. Stir cashew cream with diced jalapeno. Use a mandolin to cut very thin potato slices. Cut bell pepper into slices. Chop cilantro. Cook and serve: In a small bowl, use a fork to beat eggs. Set aside. In a large skillet on medium-high heat coated with cooking spray, arrange …

Peaches ‘n’ Cream Towers

I bought four peaches at the grocery store yesterday, and they were total perfection. All four. That never happens! (And yes, I have already eaten all four.) This post gives you just one way to make the most of this juicy, sweet fruit—probably the most classic of ways, actually. With a vegan twist, of course. Be peachy! M Peaches ‘n’ Cream Towers Two Servings | Vegan Prep time: 1 hour | Ready in: 1 hour, 5 min Ingredients: 1 peach 2 tablespoons raw honey 1/4 cup cashew cream Directions:¬† Make¬†cashew cream. Cut peach into 8 slices. Spoon 1/2 tablespoon of cashew cream on each peach slice. (You’ll use 4 slices for each serving.) Stack slices into two, four-slice towers, then drizzle honey over each.