Here is something special just for moms!
If you’re a mom, then this message is for you. (If not, well... it’s okay to enjoy this awesome recipe 😊 I’m sure you’ve impacted kids' lives.
I’m beyond excited to share this amazing recipe with you. We celebrate you with this healthy breakfast board recipe…Moms it’s essential for you to get your daily nutrients to help you keep you with all the craziness that come with motherhood. So, Dads, kids use these recipes and give mom the day off from cooking.
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Gluten-Free Vegan Blueberry Oat Pancakes
Ingredients
2 cup Rolled oats- Gluten Free
1/2 cup Hemp protein powder, vanilla1
1 1/4 cup Almond milk, unsweetened (or flavored)
1 tbsp Chia seeds, ground (ground)
1 tbsp Coconut oil (melted)
1 tbsp Flaxseeds (ground)1 pinchSalt1 tbspCinnamon1 tbsp Honey
1/4 cup Frozen blueberries and strawberries (thawed or warmed for topping)
Instructions
Combine all ingredients except blueberries and strawberries into a high-power blender. Note: The batter will be quite thick. This is how it is supposed to be.
In a greased frying pan on medium-low heat. Place approximately 1/4 cup scoop of batter on the pan and spread with the back of a spoon. Due to their thickness, you cannot pour the batter on to the pan. Cook until sides are golden brown and then flip.
Top with warmed blueberries and serve.
Option 2 Blueberry Pancake in a Jar- Non- Vegan
Ingredients
1 cup All-purpose white flour
3/4 cup Almond milk, unsweetened (or dairy milk)
1 tbsp baking powder
1/2 cupBlueberries2 tbsp Butter, vegan
2 tbsp Honey Instructions
1. Combine flour, baking powder, and honey in a small bowl, and whisk until combined. Stir in melted margarine and milk until batter forms. 2. Place blueberries on bottoms of jars, then fill about halfway with batter. Pancake will rise while cooking. 3. Microwave for about 1 minute for small jars, or 90 seconds for larger jars. Let cool before topping with more margarine, blueberries, and syrup.
Side dish Savory Tofu Scramble
Ingredients
1/2 tsp Chili powder (for sauce)
1/2 tsp Garlic powder (for sauce)1 dash Turmeric, powder (for sauce)1 dash Black pepper (for sauce)
2 tbsp Nutritional yeast (for sauce)
2 tbsp Water, filtered (for sauce)
Instructions
2 tbsp Olive Oil, Extra Virgin
1/4 medium Red onion (thinly sliced)
1/2 medium pepper(s)Red bell pepper (thinly sliced)
3/4 cup Kale (de-stemmed and loosely chopped
)1/2 block Tofu, regular, firm
1/2 tsp Garlic powder (for sauce)1 dash Turmeric, powder (for sauce)
1 dash Black pepper (for sauce)
2 tbsp Nutritional yeast (for sauce)
2 tbsp Water, filtered (for sauce)
2 tbsp Olive Oil, Extra Virgin
1/4 medium red onion (thinly sliced)
1/2 medium pepper(s)Red bell pepper (thinly sliced)
3/4 cup Kale (de-stemmed and loosely chopped)1/2 block Tofu, regular, firm.
Yummy! Watermelon Agua Fresca
Watermelon is naturally full of electrolytes, giving you the essential vitamins and minerals, you need to help you hydrate.
Ingredients
6 cup Watermelon (seedless; chopped)
1 tbsp Lemon juice (or lime)
1 tbsp Maple syrup, pure (or honey; optional)
1 dash Sea Salt (optional)
2 cup Water (or more to taste)
2 lemon wedge Lemon (or lime)4 leaf Mint, fresh (or rosemary; for garnish)
Instructions
Add the chopped watermelon to a blender and blend until smooth.
Strain watermelon juice through a fine-mesh strainer into a large pitcher. Use your fingers to press the watermelon pulp through the strainer to get as much of the liquid out as possible. Discard the watermelon pulp (or save for smoothies, etc.).
Add the lemon juice, maple syrup, and sea salt to the pitcher.
Pour the water over top and stir to combine.
Serve in a glass over ice, and garnish with a lemon wedge and a couple of mint leaves (optional).
Enjoy these awesome recipes!
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