Quinoa Eggnog Pancakes

A nutritious whole grain serving made easy with this hearty breakfast.checker board 4inch copy

Melt 2 tbsp butter or coconut oil in a bowl, then add
¼ cup Quinoa flour
¼ cup organic corn meal
½ cup white rice flour
2 tsp gluten free baking powder
1 heaping tbsp cane sugar
¼ tsp sea salt
Stir in ¾ cup eggnog, + 1 egg
Beat together, adding a little extra milk to make
pourable batter consistency.
Heat tbsp of olive oil on medium/low in a frypan or griddle
Flip when batter forms bubbles. Makes about 7, 5 inch pancakes
Serve with blueberries and yogurt, or drizzle with maple syrup.

Blueberry Eggnog Smoothie

FruitNog smoothie
Full of nutrients this smoothie is more filling than the standard
juice and water. Add a little cinnamon and nutmeg for extra flavor!
In a blender pour
1 cup eggnog
¾ cup probiotic plain, or vanilla yogurt
1 cup frozen wild blueberries
1 apple, sliced
½ cup apple cider
1 heaping tbsp ground flax seed
Cinnamon to taste
Blend until smooth,
pour into glass and sprinkle with nutmeg.

 

Pineapple Kale Smoothie

Kale smoothie

Max on the benefits of these greens with the added heart-healthy
fats and anti-inflammatory properties of pineapple.

1 cup pure orange juice
1 cup ice water
2 small leaves washed/ chopped kale
5 spears fresh cut pineapple (include shavings of core)
1 – 2 tbsp olive oil
3 chopped dates
1 heaping tbsp ground flax seed
1 scoop hemp powder
Put all ingredients in high speed blender, use ice/chop
cycle first then pulse for 15 – 20 seconds.