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Hello Angels !
Hope you all are doing well ! We all know that Health is the greatest gift, contentment the greatest wealth, faithfulness the best relationship.
And there is nothing wrong in trying to keep yourself healthy.
When we talk about good health, diet comes in our mind and we talk about fruits & veggies. Thinking about fruits, apple comes in our mind first. As we have heard always An apple a day keeps the doctor away. It's absolutely correct that apple is quite healthy for you. But, do you know about ORANGES ? Oranges are low in calories and they are loaded with nutrients. Oranges are delicious & juicy. Their vibrant orange color and flavour makes them special symbolising health and happiness. Orange juice, tart and citrusy is perfect to energise your dull mornings.
ALMOND FLOUR PANCAKES
INGREDIENTS
- Wet Ingredients
- 2 large eggs
- ⅓ cup light coconut milk
- (in the can)
- 1 teaspoon vanilla extract
- Dry Ingredients
- 1 ¼ cup fine almond flour
- ¼ teaspoon baking soda
- Pinch of salt
- Butter, olive oil or coconut oil, for the pan( you choose the amount) less oil for fluffy and more for crispy on the edges
- Optional
- ¾ cup blueberries, fresh or frozen
- ¼ cup mini dairy free chocolate chips
I like mine plain, my family likes berries and chips
INSTRUCTIONS
- In large bowl, mix together the eggs, light coconut milk, and vanilla together until smooth and well combined. Add in almond flour, baking soda and a pinch of salt; stir with spoon until well combined. Don't over mix!
- Lightly coat a large nonstick skillet with butter, olive oil or coconut oil and place over medium low heat. Drop about 1/4 cup of batter onto the skillet. It's important to cook until bubbles appear on top and the edges are well cooked. Flip cakes and cook until golden brown on underside, 2 minutes. If you find that the pancakes are browning too quickly then you need to lower your heat a bit. I usually start on medium low, then decrease to low later so that my pancakes don't burn. Wipe skillet clean and repeat with more butter/oil and remaining batter. Makes 3 servings, 2 pancakes each (6 pancakes total).
Sent from my iPhone
- THIS IS WHAT YOU NEED
- 3 tablespoons olive oil
- 1 yellow onion chopped
- 2 cloves garlic minced
- 4 cups low sodium chicken broth or
- 1 Tablespoon of powdered chicken bouillon and 4 cups of water
- 1 teaspoon seasoned salt
- 1/2 teaspoon dried thyme
- 1/2 teaspoon of oregano
- 1/2 teaspoon black pepper
- 1/2 head cabbage chopped in 3 inch strips
- 4 carrots peeled and chopped(optional)
- 3 stalks celery sliced thinly
- 14.5 ounces diced tomatoes
- 1 green bell pepper diced
- NOTE , IF YOU ARE USING CHICKEN BROTH, DONT USE CHICKEN BOUILLON, ONLY USE ONE OR THE OTHER ***************
- THIS IS HOW WE DO IT
- In a large pot add the olive oil over medium heat then add in the onions, diced green pepper, garlic, and celery and cook until the onions are see through, about 3-5 minutes.
- Add in the broth, salt, pepper, cabbage, carrots, and tomatoes and simmer for 30 minutes.
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