Homemade Pancake Mix

This recipe was shared with me by Emily

Wheat grinder:

3 cups whole wheat grain

1 cup popcorn

Grind together to make flour.

Blender;

1 c oats

Blend to make flour.

In large bowl combine the flours with the following ingredients:

2 tsp salt

4 Tbsp baking powder

1 2/3 c instant powdered milk or 1 1/2 c regular powdered milk

Store in freezer.

To make pancakes:

1 egg

3/4 c water

1/4 c oil

1 cup mix

Lately, I haven't used the powdered milk in the mix. I just add real milk when making pancakes. I follow this recipe:

To make pancakes without powdered milk in the mix:

1 egg

1/2 c water

1/4 c milk

1/4 c water

1 c mix

Add more water to find your desired consistency if necessary.

Coconut Granola

4 cups rolled oats

1 c sliced almonds

1 c raw coconut flakes

1/3 c chia seed

¼ c coconut oil

½ c honey

½ t salt

1      Preheat oven to 300 degrees.

2      Toast oats and almonds on a skillet for 5 minutes (med heat).

3      Blend coconut to desired size. (For my kids the closer to a flour, the better!)

4      Melt coconut oil and honey in microwave safe bowl.

5      Remove skillet from burner. Add blended coconut, chia and salt to skillet. Mix.

6      Pour in coconut oil and honey mixture. Stir.

7      Spread evenly onto cookie sheet. Stir every 10 minutes. Bake for 30 minutes at 300 degrees.  

My New Journey to Healthy

I have always been a runner! Running makes me happy! This winter the weather hasn't really cooperated for outdoor running and I do not enjoy running on the treadmill. That being said, I have been running on the treadmill because that has been my only option.

For two months I was working out at a local gym. Vasa was opening soon with a price that was impossible to beat and I could have access to all of their equipment. So, I decided it was time to see how much I liked gym workouts! I pushed my self hard for two months. Lots of strength training. I started gaining weight. I was gaining muscle, which was fabulous, but my goal is be strong, lean and trim. When Vasa opened five weeks ago, Harley and I, and my favorite running friends joined. Harley and I have been extremely consistent. We have pushed ourselves hard. I have fallen in love with the gym!! After 4 weeks at Vasa, I wasn't gaining more weight, but I  was disappointed that I hadn't lost some fat pounds.

It wasn't until one week ago, that we both realized that we weren't going to see results on the scale without an overhaul on our diet! Staying focused on what I am eating, counting calories, and increasing my protein intake has finally triggered the fat loss and the strength gain that I have been looking for.

My journey to healthy has been ongoing. I try to eat well and teach my family to eat well. I go through phases of good and not so good eating. My favorite phase seems to be the extreme healthy ALONG WITH the extreme treats!!

With all of my running, I have been able to basically eat what I want. I guess with age and a bit less cardio, my body has had to adjust. This is the beginning of my new journey to healthy.

Gingerbread Man Cookies

      

 Gingerbread Man Cookies

1 c butter, softened

1 c sugar

1 egg

1 c molasses

2 T vinegar

1 ½ t baking soda

1 cinnamon

1 t ground cloves

2 t groun ginger

5 c flour

Cream together butter and sugar until fluffy; add egg, molasses and vinegar, beating well. Add baking soda, cinnamon, cloves, ginger and flour; beat until well blended. Refrigerate dough 3 hours or until easy to handle. Roll dough out to ¼ inch thickness on a lightly floured surface, cut with cookie cutters and placed on lightly greased baking sheets. Bake at 350 degrees for 10 minutes. Cool completely before decorating. Makes about 5 dozen.

Butternut Squash Soup

Blended soups are becoming a family favorite because most of us prefer them that way!
My disclaimer is I never follow a recipe perfectly. From the very first time I make something, I make it my own...sometimes that is a good thing, other times, maybe not so much!! I'm also cooking for a family of 8!

Butternut Squash Soup Recipe

adapted from foodnetwork.com

2 butternut squash, peeled and seeded
1 medium red onion
8 cups of vegetable stock (homemade bouillon)
1/2 t nutmeg
1 t salt
1/4 t pepper

Peel and seed squash. Place in pressure cooker for 7 minutes on high. Quick pressure release. Place cooked squash in blender with stock and onion. Blend until smooth. Poor into stock pot. Simmer and stir 10 minutes. Season with nutmeg, salt, and pepper. Garnish with shredded parmesan cheese.

Chocolate Peanut Butter Swirl Cookies

This is such a fun cookie recipe to make with kids. It is time consuming since you have to make two different batches of cookie dough, but the kids love to help. I use my chocolate oreo cookie dough recipe and a peanut butter cookie recipe I got from my sister-in-law Erin. It is a delicious combination. Roll out the peanut butter cookie dough and then roll out the chocolate dough on top. Roll it up into a log shape and slice. 

Bake at 350 degrees for 10 minutes.

 Enjoy!!

This cookie was inspired by my sister-in-law, Robyn.