Janine

Guest Recipe: Healthy Pad Thai with Peanut Sauce and Coriander

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I am so happy to share Lynns Pad Thai which is so easy to prepare and so healthy. Find an interview about These amazing lovely Person I met via Instagram here: Meet Lynn

Lynn:

„I’ve finally managed to upload a new video: healthy pad thai with peanut sauce and coriander (cilantro). This dish has been my boyfriend and my favorite for quite some time now. Some might say that we’re addicted, and they would probably be right. We eat it at least twice a week if not more. We’ve perfected every step in the making process so that it only takes us about 25 minutes to make it, but that includes lots of routine and practice, so I believe the normal prepping time would be between 35 and 45 minutes for someone who makes this for the first time.“

Video

Recipe
Healthy Pad Thai with Peanut Sauce and Coriander

Ingredients
  • about 2 packages of rice noodles
  • 1 zucchini squash
  • 2 carrots
  • 1 red pepper
  • ½ cup of sliced red cabbage (optional, but adds a nice color)
  • 1 tablespoon of coconut oil
  • ½ cup plain peanuts
  • 1 handful fresh cilantro or thai basil
For the peanut sauce
  • 1 garlic cloves
  • 1 thumb-sized piece of ginger
  • 3 tablespoons of soy sauce or tamari
  • the juice of 1 lime (or only ½ if you prefer)
  • 3 tablespoons of maple syrup or agave
  • ⅓ cup (80g) of peanut butter
  • 1 tablespoon of rice vinegar (optional)
Instructions
  1. Start by boiling water and pour it into a large bowl. Add the uncooked rice noodles at let them soak for about 5 to 10 minutes.
  2. In the meantime, spiralize the zucchini squash and carrots, and slice the red bell pepper. Crush the peanuts, and wash, dry and roughly chop the cilantro or thai basil, or both.
  3. To make the sauce, simply place all the ingredients into a food processor or strong blender and blend until smooth. If you don’t have a food processor, crush the garlic with a garlic press, grate the ginger, add all the ingredients for the sauce to a bowl and stir it around well.
  4. Now heat the oil in a large pan or wok over medium heat. Add the veggies and stir fry them for about 3 minutes until tender. Do not overcook them or they can get soggy.
  5. Then add the sauce and the rice noodles and stir for another minute or two until the noodles have fully absorbed the sauce. Add more tamari if desired.
  6. Add the crushed peanut and chopped cilantro or basil and serve immediately.
  7. Enjoy!

 

Healing Ginseng Tea against headache, migraine or detoxifying

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During my really bad time with my chronic headache last year I read a lot about natural medicine and tried out different complementary medicine. Nothing helped really good. But one therapy convinced me! Ginseng. I read an article about the healing energy and searched for high quality Ginseng roots because it is very important to use high quality. There are two different types of Ginseng.

The Korean one and the American one. I used the Korean one because that is the traditional one. Some studies have found that ginseng may boost the immune system. Using the dried ginseng root is best to get all healthy ingredients. Ginseng is sweet and slightly bitter in flavor and it is the best to combine it with other spices like ginger, liquorice root and cinnamon. Ginseng roots are very firm and it will slice easily after it has been warmed in the oven. I cut it with a good knife and it worked well. I decided to make a drinking cure for 6 weeks because I read about the healing effect.

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So I combined 4 of the healthiest spices and cook them for 90 minutes on low head to get a reduced tea. And trust me it is really delicious and I noticed the health benefit after 2 days! I already make a little tea break because my natural health professional recommend me to make a break because of the habituation. And I missed that tea so much. I feel the energy while I’m drinking it and I really love the sweet taste from the liquorice root I add.

Licorice Root is known for its antiviral, antibacterial, antioxidant and antidepressant activity and it helps to regulate the cholesterol levels. It’s very exciting that Licorice Root has a mild estrogenic activity which may help with PMS symptoms such as mood swings as well as menstrual cramps. Drinking Licorice Root tea starting 3 days before expected period time may help with menstrual cramps, hormonal imbalance and help ease the PMS symptoms. The Combination with tasty cinnamon sticks and fresh ginger is my absolutely favorite tea. I drink a cup in the morning and a cup in the evening. You can easily prepare it in advance and warm it up in time. You can store this tea in the fridge for up to 4 days.

You can also drink the tea when you don’t have headache. It is antibacterial and detoxifying. A tea for everybody, don’t matter if you have headache or not.

If you have any questions write me a comment or an E-Mail post@nutsandblueberries.com

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Healing Ginseng Tea
 
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Author:
Recipe type: Tea
Ingredients
  • 4g Ginseng Root (2 cm)
  • 8g liquorice root
  • 2 cinnamon sticks
  • 1 piece ginger (2cm)
  • 2 l water
  • Yo can add other herbs later as well.
Instructions
  1. Let simmer all spices together with the water over medium heat for about 90 minutes in an open pot.
  2. Allow it to reduce to the half of the liquid.
  3. Store in the fridge for up to 4 days and warm it up when you need a cup.

 

I bought my liquorice root and my ginseng root in this German online store: Ginseng Laden

This post is NOT sponsored

Protect Skin Raspberry Smoothie

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Doesn’t sound that perfect? Protect Skin Raspberry Smoothie? A perfect smoothie after your workout which contains tons of healthy Skin benefits.

We want it all! Perfect shine and soft skin, right? But how can we get it? Beside the right care we can help our skin to be healthy with the right diet and food. I called this smoothie Protect Skin Raspberry Smoothie because of the coconut milk and superfood blend I use. Coconut milk has skin-nourishing properties because of its Vitamin-E. This Vitamin is very important and helpful for healthy skin growth and repair. Above all, it prevents premature aging of the skin, since it has good antioxidant properties.

Make sure you use organic coconut milk for your smoothie without any additional additives. You often find hidden additives which are non-healthy for you.

To eat hemp seeds– which you can find in the “Balance Superfood Blend” from boostyourself you find in this smoothie (if you like to add it) is also e great opportunity to get better skin. Hemp seeds contains high quality oils like omega-6 fatty acids which increases the elasticity of your skin and brings new life to dry and tired skin. I love to use superfoods with lots of health benefits. Sometimes I use the separate superfoods but sometimes I love to have a mix on hand so I don’t need to mix them up by myself. You know the situation that you need to hurry up and need to mix up a smoothie fast without thinking too much what to add exactly to make it more healthy. That’s the reason why superfood blends exists – to make your life more easy LOL.

I use dates in all my smoothies as a natural sweetener. Normally 2 are enough to get a sweet taste but you can you use more when you like it more sweet. When you read the recipe you may first thing “salt?” Why is the adding salt into a smoothie? Salt is a great way to anhance the flavor of all the other ingredients. Adding salt to foods helps certain molecules in those foods more easily release. I tried it out with and without salt. And it really works!

Recipe
Protect Skin Raspberry Smoothie

Serve 1

200ml coconut milk
50ml orange juice
100g raspberries (frozen)
2 dates
1/2 tsp vanilla powder
a pinch of salt (to enhance the flavor)

Optional:
1 tbsp Balance Superfood Blend (from boostyourself)

Preparation:

  1. Mix all the ingredients toegther in a blender.
  2. Enjoy!

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Chlorophyll with Sweet Wheatgrass Shots

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Because I always wanted to make Wheatgrass shots I used my time during the weekend and made these super cute and full packed healthy shots with my new Proteinworld Wheatgrass. I’m so happy. They are so cute and it is such a great benefit to drink these shots during the day. I never used wheatgrass in the past. That is my first time.

Wheatgrass is one of the best source of chlorophyll. Chlorophyll is an important blood builder and it is the first product of light, so it contains more light energy than any other food. This amazing element neutralized toxins from your body. Wheatgrass contains 13 essential amino acids and its full packed with lots of Vitamins. Drinking a shot a few times a week provides your body with all that healthy ingredients.

You can drink it really easy to your breakfast or at lunch time. Prepare a bottle and drink them during the week and store in the fridge. I used the Wheatgrass from Proteinworld. They offer a big range of healthy products in their shop and have Free Shipping worldwide. You find all the healthy products in their shop: Proteinworld. That is only one brand, there are many others who offer wheatgrass.

To make these shots sweetener I used dates and pineapple. Most of the times I use dates in my kitchen because they are really natural and have lots of health benefits. You can easily mix them in smoothies or for baking. I always store a lot of dates in my kitchen because for some sweat treats I use a lot of dates.

Sometimes it is very difficult to find real good pineapples here in Germany. Do you now a trick how to test if they are ready to eat?

Pineapples are a “happy” food because it makes feel you happy. They contains Serotonin, a neurotransmitter, which is available for a good mood. Serotonin brakes cravings as well. Perfect fruit to add in this green shot.

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Recipe
Healthy Wheatgrass Shots

For 8-10 shots

250ml water
1 tsp wheatgrass
1/4 pineapple
10 leafs fresh mint
1 leaf kale
2 Dates

Lime for squeezing

Preparation:

    1. Mix all together in a blender.
    2. If you like to serve it directly add some ice cubes. If not store in the fridge before serving.
    3. Squeeze come Lime Juice over the shots.
    4. You can store this shots in the fridge for up to three days.

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Plantbased Diet – Interview Series Part 1: How do you describe „plant based“?

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Since I started my food blog one year ago I focused myself more on a plant-based diet. I got so many questions about that kind of diet that I decided to make an interview with my favorite plant-based, vegetarian or vegan food blogger. All these girls wrote down their answers to help to understand this wonderful life style. I follow them since my Instagram and Blog journey, cooked a lot of their recipes and love their work. Every single girl is really special, authentic and have her own style.

The interview includes 4 questions. I will publish one every week from today.

Questions:

  1. How do you describe „plant based“?
  2. Why and when have you decided to live „plant based“?
  3. What is your favorite „plant based“ meal?
  4. What is your tip for others who like to live more „plant based“?

Interview Partners:

Interview_Partner
Maya                                      Niki                                    Marie                                  Tiina

Maya is a plant-based mum from Croatia and my first “connection” on Instagram. She is also running a plant based-food blog where you can feel the healthy spirit immediately.
www.dhmaya.com
@delicious_and_healthy_by_maya

Niki is a plant-based food lover, based in the UK. I adore her Blog and Instagram work. Her recipes are always really special.
www.rebelrecipes.com
@rebelrecipes

Marie live in San Francisco and is working as a food photographer and shares her passion of plant-based cooking on her Blog and Instagram feed.
www.8thandlake.com
@8thandlake

Tiina is a vegan mum of 2 from Finnland. She creates the most beautiful and colorful food I’ve ever seen.
www.myberryforest.com
@myberryforest

Plantbased Interview Series 1
How do you describe „plant based“?

Maya:
„I would say that my definition of a balanced plant based diet is little more extensive then just eating plants. What I think is very important is that we eat and cook according to seasons and mostly food that suits our climate. I emphasize here „mostly“ or as a base – something we eat every day. It is ok to make exceptions, but for example I wouldn’t recommend eating nicecream every day (especially during winter), or very often for those who live in Temperate and Mediterranean climate, like I do.

Now to explain my plantbased diet: I try to eat a lot of locally grown vegetables (at least 50% of the food I eat), smaller amount of fruits, a small amount of grains (that mostly rice, millet, oats and pseudo grains – quinoa, amaranth, teff and buckwheat), legumes, seeds and nuts, algae and fermented soy products (miso, shoyu, tempeh, tofu). The ways of cooking change depending on a season too. During winter I eat mostly cooked food (roasted, baked, fried, cooked and small amounts of raw) while in warm and hot parts of the year I enjoy the cooling food: mostly raw or shortly cooked food and lots of fruits, fruit juices, salads… This gives my body a needed balance and keeps me fit and healthy.“

Niki:
„I would describe my diet as plant based and it involves eating mainly plants; vegetables, fruit, pulses, grains, nuts and seeds etc basically eating natural organic seasonal food wherever possible. Luckily this way of eating feels very natural to me and is exactly the type of food I love to eat so that helps! And it makes me feel great.“

Marie:
„To me, plant based is simply taking fruits and vegetables and using them in creative ways. It doesn’t have to be complicated or make you feel confined to a certain style of food; instead it should help you to see vegetables in a new way. Turning a beet into a vibrant pink chia pudding or using sweet potatoes as a base for a twist on traditional tacos are great places to start. For me, it’s all about experiencing movement, color and taste through plant based foods.“

Tiina:
„Plant based for me means a healthy diet consisting mostly of plants: all kinds of (seasonal) vegetables, fruits, grains, legumes, nuts and seeds. In short plant based could be described as wholesome REAL food, which comes from the earth. It is not processed food, and it’s not produced in factories. An important aspect of plant based for me is not harming animals in any way.“

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Blueberry Acai Berry Ice Cream

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Look at this amazing colorful BLUEBERRY ACAI BERRY ICE CREAM. No this Ice Cream isn’t UNHEALTHY! It is total healthy because it’s made from frozen bananas and frozen blueberries. It is such an adventure for me to discover all these wonderful opportunities to enjoy my food without feeling bad. Everybody needs to learn a lot to reconstruct life for a better life balance. I really enjoy all the connections I made in the last year via social media because I met a lot of people feeling the same. Who wants to change, who wants to discover, who wants to live more healthy.

Back to the Ice Cream. My hubby is a totally Ice addict. I prefer warmer treats but I am open to try out new things so I made a healthy violet ice cream with lots of healthy ingredients and some nutritious ACAI powder from Proteinworld (www.proteinworld.com). ACAI powder has amazing health benefits. In that case I use it very often not least because I really love that wonderful strong color. Remember me of a rainbow and happiness. And food is happiness right? We need to eat every day so why nor preparing is pretty to enjoy it much more? I already used ACAI in my ACAI mousse. You find the recipe here: ACAI BERRY MOUSSE WITH YOGHURT. ACAI Berry is a full packed antioxidant-rich fruit. I talked about skin protect food in my last post and for sure, this ACAI Berry is one of the best to protect skin. Many famous beauty products are carrying ACAI as well. It is used to some Anti-Aging products because it is full packed with many forms of plant antioxidants. This Berry is also really immune-boosting because it’s very high in Vitamin C.

This Ice Cream is made with healthy cashew nuts which contains good fatty acids and protect your skin as well because of the high Vitamin E Level. Dates are the perfect sweetener for treats like Ice and the bananas are perfect for the creaminess. You can store the Ice cream in the fridge and serve with fresh berries. It is so easy to make if you have a blender. You don’t have a blender and think about to buy one? My food blogger friend Lynn wrote an article about my favorite blender Vitamix. Check it out here if you are interested: Best Blender

By the way. The best I discovered a few months ago was to freeze banana in pieces. You easily peel them and freeze them in cubes to have them ready for a cold shake or ice cream.

Now I’m happy to share this delicious healthy Ice Cream Recipe with you guys:

RECIPE
BLUEBERRY ACAI BERRY ICE CREAM

3 small bananas, frozen
100g blueberries, frozen
50g Cashew Nuts
Pinch of Almond Milk (or any other milk you prefer)
2 Dates

Optional:
1 tbsp ACAI Powder

Preparations:

  1. First crash the cashew nuts in a blender before you add the other ingredients
  2. After that add the dates and mix a bit
  3. Add the rest but only a pinch of almond milk to make sure it gets not too liquid
  4. Mix until you get a creamy ice cream

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Creamy Vegan Spaghetti Carbonara

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I really often prepare this delicious Creamy Spaghetti Carbonara when I need a fast dish with keeps me full for longer. It’s make within 15 minutes.

You can use whipping cream instead of cashew nuts. I prefer cashew nuts because they contains more healthy fatty acids than dairy products. To make it more healthy use spelt spaghetti or whole grain. We used these kind of spaghettis for a long time but decided to use normal ones because they taste much better for us. Sure they aren’t that healthy but sometimes it’s ok to eat not “perfect” food. My vision is to keep a good balance between healthy food and unhealthy food. I don’t like to forbid me something I really love (like semolina spaghetti for example). Life is to enjoy every single minute and for me the enjoyment rank first. I hope my English is ok, sometimes I’m not sure to explain right.

Spring is coming here in Germany and my herb garden will be ready soon to pick up all these fresh herbs for my kitchen. It is such a great feeling to cultivate the own herbs. I started with herbs because that is my first garden in my life. We moved to our house three years ago and I wrote a long list for my garden design. I was full enthusiastic! Then I noticed the pile of work and decided to learn slow how to build up a perfect “kitchen garden”. I don’t want to stress myself to much.

Beside parsley you find smoked tofu in this creamy Spaghetti Carbonara. Smoked tofu is one of my favorite ingredients. It is spicy, aromatic and super easy to prepare and use in the kitchen. You can eat smoked tofu raw on bread or in salads. Or you can fry it to get a “bacon” flavor in your meals. Don’t understand me wrong, I’m a vegetarian to the core but I love adding a smoked taste. I don’t miss anything since I change my diet to a vegetarian diet. To change was one of my best decisions in my life.

This recipe is vegan because I often eat vegan meals. I made a full vegan week last week and it wasn’t really difficult for me. I was curious how I feel after and during this week.
I feel good and free of any body complaints. I’m sure vegan works very well for the body. My body feel happy about this well-tolerated diet, I noticed that.
But I wouldn’t become a full vegan at the moment. I love eating real cheese and a real pizza from time to time. So let’s see what the future brings to me.

RECIPE
CREAMY VEGAN SPAGHETTI CARBONARA

Serve 4

200g Cashew Nuts
400ml Water
Salt and Pepper

2 Zucchini
1 red Onion
200g smoked Tofu
10 stalks Parsley
1 tbsp Coconut oil

250g Spaghetti

Preparation:

  1. Grind the Cashew Nuts
  2. Chop the parsley
  3. Chop the zucchini and smoked tofu in cubes
  4. Chop the onion
  5. Fry the onion and the vegetables with the smoked tofu for 5 minutes in coconut oil
  6. Set aside in a separate bowl
  7. Add 1/3 of the water in the pan until boil
  8. Stir in 1/3 of the cashew nuts until the sauce get a bit thick
  9. Add water and cashew nuts little by little until you get a creamy Sauce
  10. Season with salt and pepper and spread fresh parsley in
  11. Add the fried vegetables and set keep it warm
  12. Cook the Spaghetti
  13. Serve with fresh parsley

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Green Antioxidant Smoothie-Bowl

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Always when I see green Bowls I decided to eat more greens. This delicious Green Antioxidant Smoothie-Bowl is a new start for me to eat more green during the week. My hubby always say he don’t like to eat this “Hulk” bowl because of the color? Hey Man! What’s wrong with that color? Green stays for live, for freshness, for healthiness. I love to look at my bowl and I really get mouthwatering. Because I always mix up sweet fruits and healthy greens my green bowls become a sweet flavor and they are really delicious. You can easily hide greens in every smoothie you drink and you will not taste it when you don’t add too much. But you will get the healthy benefit.

In the spring and summer time it is so easy to get into the garden or wherever you want outside and pick up some dandelion. Enible wild herbs can be used very easily in your smoothie. Enible wild herbs have very special health benefits you don’t find in any other green. Dandelion is great to get B complex vitamins, trace minerals, organic sodium, and even some vitamin D too. We often have Vitamin-D shortage because we are not outside enough to get Vitamin-D from the sun and there are less food ingredients contains Vitamin-D. Dandelion also contains protein, more than spinach. It has been eaten for thousands of years as a food and was used for skin problems, blood disorders and depression. You can use dandelion optional in this bowl if you like to try it out but also eat the bowl without.

Furthermore I add some spinach leaves, because Spinach is one of my favorite greens to add into a smoothie bowl because the taste is not that strong it almost every mixer can mix it. You can use frozen or fresh spinach. Spinach is an excellent source of vitamins like Vitamin-K or Vitamin-A. Vitamin K is very important for maintaining bone health and it is difficult to find vegetables which are richer in vitamin K than spinach.

As you know I love to add superfoods in my smoothie bowls. So I pimp up my smoothie with more green healthiness I use “Detox Blend” from boostyourself. Detox is a powerful superfood blend designed to give your body the perfect combination of nature’s most nourishing, cleansing and potent superfoods. Great for healthy weight loss and rich in essential nutrients and vitamins. This is a super-easy way to supercharge your health. You find the following superfoods in this blend: camu-camu, spirulina, chlorella, wheatgrass and barley grass. High concentrations of living chlorophyll, vitamin C and plant-based protein helping to boost your natural metabolism and to aid weight loss, while cleansing your body of toxins and providing a vast array of vital vitamins, minerals & important antioxidants.

I use dates in all my smoothies as a natural sweetener. Normally 2 are enough to get a sweet taste but you can you use more when you like it more sweet. The banana also gives a natural sweetness. Ripe banana are the really best to add in a smoothie.

Recipe
Green Antioxidant Smoothie-Bowl

Serve 1

250ml almond milk
1 frozen banana
2 dates
some spinach leafs

Optional:
some dandelion leafs
1 tsp Detox Superfood Blend (from boostyourself)

Topping:
Coconut Flakes
Fresh Blueberries
Almond Butter

Preparation:

  1. Place all Smoothie Ingredients in your Blender and mix until smooth
  2. Top with fruits or dried berries and yoghurt.

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Plantbased Diet – Interview Series Part 2

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Since I started my food blog one year ago I focused myself more on a plant-based diet. I got so many questions about that kind of diet that I decided to make an interview with my favorite plant-based, vegetarian or vegan food blogger. All these girls wrote down their answers to help to understand this wonderful life style. I follow them since my Instagram and Blog journey, cooked a lot of their recipes and love their work. Every single girl is really special, authentic and have her own style.

The interview includes 4 questions. I will publish one every week from today.

Questions:

  1. How do you describe „plant based“?
  2. Why and when have you decided to live „plant based“?
  3. What is your favorite „plant based“ meal?
  4. What is your tip for others who like to live more „plant based“?

Interview Partners:

Interview_Partner
Maya                                      Niki                                    Marie                                  Tiina

Maya is a plant-based mum from Croatia and my first “connection” on Instagram. She is also running a plant based-food blog where you can feel the healthy spirit immediately.
www.dhmaya.com
@delicious_and_healthy_by_maya

Niki is a plant-based food lover, based in the UK. I adore her Blog and Instagram work. Her recipes are always really special.
www.rebelrecipes.com
@rebelrecipes

Marie live in San Francisco and is working as a food photographer and shares her passion of plant-based cooking on her Blog and Instagram feed.
www.8thandlake.com
@8thandlake

Tiina is a vegan mum of 2 from Finnland. She creates the most beautiful and colorful food I’ve ever seen.
www.myberryforest.com
@myberryforest

Plantbased
Interview Series – Part 2
Why and when have you decided to live „plant based“?

Tiina:
„My son is allergic to dairy, and when he was a baby I began reducing my consumption of dairy too. I noticed I feel much better without dairy – lighter and happier. Around the same time in 2014, I also started eating less meat. I didn’t cut meat and dairy out of my diet all of a sudden, it was a more gradual process: I read about vegan diets, cut out red meat first, then fish, and last to go was cheese. In 2015 I began eating a wholesome plant based vegan diet.“

Marie:
„I started to become curious about healthy food when my boyfriend suffered from 8 years of unexplained stomach pains. He left San Francisco to work abroad and I wanted another platform to connect with him while we were living in different countries. That’s when I started 8th and lake – mainly as a way to share with him delicious plant based recipes that would help his body. I became infatuated by real foods and found that plants taste good, like really good when cooked in spices and herbs. And not just that but cashews mixed with dates tastes like caramel – seriously caramel?! This has all been such a wonderful and unexpected experience.“

Maya:
„I have always preferred plant food to any other, ever since my childhood. Could eat tons of fruits and veggies, raw and cooked. It felt good and natural to eat the plants, quite opposite to animal products. Even as a child I had trouble digesting meat and dairy, especially eggs. I could never eat convectional cakes without feeling sick the entire day after that. That’s why I had always been a weird kid that didn’t eat the birthday cake at parties… So my diet mostly consisted of plant food ever since my teens and the period in life when I decided to go plant based and to „purify“ my diet was during my pregnancy (16 years ago). In that time I couldn’t stand even a trace of animal products without getting sick. I had also been extremely disciplined during my pregnancy, eating only food that was beneficial for the baby. Haven’t had one piece of sweets during the whole 9 months (since I didn’t know then how to make healthy cakes and stuff;-)
Since then I educated myself in ways of Macrobiotic cooking and diet, and later vegan, and learned everything I needed to know to create a healthy and balanced plant based diet, for myself, my family and my students:-)“

Niki:
„I was a vegetarian for most of my teenage years and have never eaten red meat as I always disliked the taste even when I was little. Over the years I have eaten some fish and chicken but I’ve been plantbased for the last 18 months or so. After doing tons of research on the impact of a plant based diet on health, the environment and animal welfare my husband and I decided to go for it.“

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Apple Protein Pancakes with Cashew Creme

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I really see tons of pancakes every day on cheap nba jerseys social media and I get always Diet so jealous about it. I really decided to make some soon. Always when I see them. My list is too long. After making my Acai ice cream I found the time to make pancakes. They taste so fresh with some cashew cream. cheap nfl jerseys Perfect breakfast after my weekend workout because I also add some pea protein from Proteinworld. You can also prepare them without adding extra protein. But it’s really good to pimp them up with extra power for your muscles.

I love to start my weekend days with a Yoga Workout or a big Jogging Round. Depends on the weather or my mood. Haha. Sometimes I don’t like to make sports so I only wholesale jerseys prepare a tasty breakfast and eat it. I use Almond Flour because it is gluten free. Almond Flour is a very healthy alternative to other flour. Almond flour is highly nutritious and easy to use. Eggplant-Feta-Sandwich Almond flour is high in protein, low in carbohydrates and low in sugars. Perfect Marketing for healthy pancakes. Yeah!

I try to eat different fruits during the week. Sure I have also my favorite fruits but it is exiting to discover new ones from time to cheap nba jerseys time. I IGLAKóW couldn’t live without banana because it’s the best fruit to add into smoothies or muffins. Apples is my favorite fruit to eat together with self-made nut butter. If you have a strong blender you can easily make your own nut butter. It is so much better than bought one. I and tried out the bought ones but I don’t like them. So I Storage decided to buy a Vitamix to prepare Kale Smoothies (My old mixer wasn’t that strong) and nut butter. I made my first nut butter 3 weeks ago and know I make a big jar every week. It is so easy. Only add nuts to your mixer and mix until it gets creamy. That’s all! Amazing, right ;o).

Back to the pancakes. As you can see in the recipe I use coconut sugar. It is the best you can use as an option to unhealthy sweetener like raffinated sugar of agave syrup. In that case – cheap mlb jerseys Happy Pancake Frying!

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RECIPE
APPLE PROTEIN PANCAKES WITH CASHEW CREAM

10 Pancakes

100g Almond Flour
100g Spelt Flour
2 organic eggs
1 Apples
Coconut oil for frying
250ml Almond Milk (or any other milk you prefer)
1 tsp baking powder
1 tsp ground vanilla
1 tbsp coconut sugar
Pinch of Salt

Optional:
1 tbsp pea Protein

Cashew Cream:
150g Cashew Nuts (soaked for 2-12 hours)
1 tsp ground vanilla

Preparation

  1. Wisk all ingredients together in a large bowl
  2. Heat up 1 tbsp coconut oil over medium heat
  3. When 10 the pan is hot add 2 tbsp dough in the pan a fry 4 minutes each side until golden

Cashew Creme

  1. Mix up the trainer soaked cashew nuts with vanilla until its creamy

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