RECIPE & REVIEW: Almond pancakes & blueberry sauce

Two almond flour pancakes with homemade blueberry sauceWith it being the holiday weekend, I thought it would be nice to make brunch for my hubby and I. The only problem is: hubby doesn’t like eggs. So bacon and eggs are out. Omelets are out. French toast is out, even with whole wheat bread for me. Pancakes! We can do pancakes!

Only problem is: white flour. Wheat is something I’ve been trying to cut back on. Sure, I could splurge and have some, but I wondered if I could do something different to change it up.

That’s when I remembered that I had some almond flour (meal) in the cupboard. I browsed the web and found a recipe for almond flour pancakes on the roasted root website. I thought, “Why not?” and started gathering up the ingredients for them. But what to do in the way of a topping? Corn syrup, maple syrup and pancake syrups would defeat the purpose of trying to make healthier choices in this. They’re so laden with over-processed sugars.

I then remembered that Mom gave me a tub of fresh blueberries this week. So, I popped online again and browsed around until I found a recipe for easy homemade blueberry sauce by a Pinch of Yum. I didn’t quite have enough blueberries for it, so I scaled it down, and replaced the sugar with Stevia. Here’s what I did:

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Curried tomato pepper soup

Curried tomato pepper soupDespite the summer heat, I’ve been craving tomato soup lately. So I picked up some ‘no salt added’ canned tomatoes and thought, “Why the heck not?” Who says you can’t have soup in the summer? I’ve been hiding in air conditioned spaces, anyway, so it’s not so strange.

I didn’t have a recipe. I didn’t even look. I just went into the fridge and cupboard and started pulling ingredients out that I thought might taste good together. Here’s what I did…

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