Krista's Hearty Spinach Pancakes

I've gone through many phases with many foods. I love them for a while, I hate them for a while, or I am indifferent to them for a while. But not pancakes. No, through all of the years and experimenting with different foods and diets, my love of pancakes has never faded. Oh dearest pancakes, I will love you 'til the end. 

I could eat pancakes right now. And, I had some for breakfast this morning. In fact, I've had pancakes for breakfast every morning now for about a week. Yep. True story. 

Now, I am calling these "Krista's Hearty Spinach Pancakes," because my sister, Krista, turned me on to putting spinach (and turmeric) in my pancakes as well as using the

King Arthur brand of pancake mix. You could, of course use your own flour blend (I have various pancake recipes on here, just search in the upper right hand corner ;)) and make them from scratch... but I've been a tad lazy lately. And, this brand pretty much rocks. As far as pre-packaged goes, the list of ingredient s isn't toooo bad, so I'm feeling OK about it. Actually, I am feeling great about it because these pancakes have been a staple for me these days ;)

King Arthur Pancake Mix

King Arthur Pancake Mix

So, without further adieu... 

Krista's Hearty Spinach Pancakes

(Variation One egg-free)

~ 1/3 cup King Arthur Pancake mix
Dash of turmeric
Small handful of spinach, torn into small pieces
1/3-1/2 cup of water

Method

Simply combine all ingredients together, the water will vary depending on if you've used a bit more or less pancake mix and how thick or thin you prefer them. You can play with the amounts a bit. 

Heat your skillet to medium with some EVOO (or any other oil you like), form two-three pancakes on the skillet and turn down to low-medium. Cook for about three minutes, flip and cook another three. I like to flip them again and do another minute on each side. 

This variation omits the egg and oil. I like to make these the night before my early shift mornings so that I can just grab them and go the next morning. They are the perfect fuel ;) 

Variation one, egg-free pancakes with a side of eggs :)

Variation one, egg-free pancakes with a side of eggs :)

And...I like to top them with raw honey... ;)))

Krista's Hearty Spinach Pancakes

(Variation Two with eggs)

~ 1/3 cup King Arthur Pancake mix
Dash of turmeric
Small handful of spinach, torn into small pieces
1 egg, organic cage-free
1 tbls grapeseed oil
1/4 water

These are even a bit more hearty, I usually have these on my days off... and sometimes add blueberries or raisins. And eat them very, very slowly... savoring each and every bite. 

Variation two

Variation two

By the way, the turmeric and spinach are both very subtle  I love the taste of both ingredients but you really cannot taste them very much so if you are not a fan, try it anyway - you may be pleasantly surprised.

Fabulously simple. Thank you sweet sister of mine for inspiring this one!

Enjoy ;) 

-AEB

Truffle Roasted Acorn Squash with Fennel, Parsnips, and Kale

WOW

It has been a LONG time since I have put out a recipe post. Whew! What an experience the past few months have been! Amazing journey's, incredible learning's and enchanting healing gifts along the way.

With my move to Maine and recovery fromMy Battle with Orthorexia, the space and time to come up with new recipes AND write about them has not come about until now. 

Anyway, this meal was thrown together (typical Ashley-style with no real planning involved ;)) and turned out to be FANTASTIC!

Acorn Squash and Veggies.jpeg

Truffle Roasted Acorn Squash with Fennel, Parsnips, and Kale

1 acorn squash
1/4 large fennel bulb, sliced
1 large handful of kale, broken into bite-size pieces
2 parsnips, thinly sliced
1-2 tbls EVOO
Drizzle of white truffle oil
Dash of ground pepper
Dash of turmeric

Method (this can all be done in the same casserole dish):

For the acorn squash

Slice the acorn squash in half (lengthwise), score with a knife and massage some EVOO into the flesh. Bake at 400° on parchment paper (face down) for 60 minutes.

For the parsnips

Massage some EVOO into the parsnips, season with the ground pepper and toss in with the acorn squash at 400° for 40 minutes, flipping halfway through (so put in when the acorn squash is 20 minutes in).

For the kale

Massage some EVOO in the kale leaves and toss over-top of the parsnips for 20 minutes (so 40 minutes into the acorn squash cook-time).

For the fennel

Massage some EVOO into the fennel, sprinkle with some ground pepper and then wrap with parchment paper. Lay the wrapped fennel in with the vegges and bake for 20 minutes (when you put the kale in).

Drizzle some truffle oil on the parsnips and kale and sprinkle the turmeric on the acorn squash.

Ummmm WOW (again), SO delicious! This made enough for two so I had it two nights in row. Yeehaw!

Enjoy ;)

-AEB