08/2/15

Sweet and savory oven baked brisket

While we were in New York City a few weeks ago, we fell head over heels in love with a brisket at a place called Mighty Quinn’s.

It was smoky. It was melt-in-your-mouth. It was rich. It was perfection. 

When we found out that this BBQ mecca was only found in the NYC/NJ area, we were feeling quite deflated. 

I’m telling you guys. This joint knows BBQ. Mighty Quinn’s has received rave reviews on Yelp and Google, and has recently won over famous names like BBQ king Bobby Flay and Michael Symon! 

Now I’m no BBQ expert. And I wish I could come even a smidgen close to creating a brisket like Mighty Quinn’s. But I have to say that the brisket I whipped up for dinner this even was pretty damn delicious. And while it won’t take the place of what we devoured in NYC, it will help fill the gaps in our foodie souls until we return. 

This brisket is cooked low and slow in a dutch oven, making it moist and tender. It’s perfect for stuffing into sliders, eating in brisket tacos, or just as is. Save the sauce- you’ll want extras! 

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Sweet and savory oven baked brisket
Serves 3
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Cook Time
3 hr
Cook Time
3 hr
For the bbq rub (or use a store-bought)
  1. 1 tbsp. sea salt
  2. 2 tsp. ground black pepper
  3. 2 tbsp. raw honey
  4. 1/2 tsp. garlic powder
  5. 1/2 tsp. onion powder
  6. 1/2 tsp. cumin
  7. 1/2 tsp. chili powder
  8. 1/4 tsp. smoked paprika
  9. 1/2 tsp. ground mustard
  10. 1/2 tsp. dried oregano
For the brisket
  1. 2 tbsp. olive oil
  2. 1 whole 3-4lb fresh brisket (ask your butcher for help if needed!) *fat trimmed to about 1/4 inch
  3. 1 sweet onion, thinly sliced
  4. 2 crushed garlic cloves
  5. 1 tbsp. tomato paste
  6. 1 1/2 cups low sodium beef broth or stock
  7. 1/4 cup raw honey
  8. 2 tbsp. coconut aminos (or sub soy sauce)
  9. 1 tbsp. Dijon mustard
  10. 1 tbsp. Worcestershire sauce
Instructions
  1. First up- the rub. Combine all of the ingredients for the rub and massage into the brisket. Place in a gallon sized ziploc bag and place into the fridge for as long as you can (up to 48 hours). The longer it sits in the bag, the better!
  2. When you're ready to cook- Pre-heat oven to 300 degrees F.
  3. Heat oil in a dutch oven over medium high heat on a stove burner. Remove brisket from the bag and sear in the oil for 3-4 minutes on each side. Remove from the dutch oven and set aside.
  4. Reduce burner heat to medium and saute onions, garlic and tomato paste until onions are soft. Add beef broth, honey, mustard, W. sauce, and soy sauce into the dutch oven. Use a metal whisk to scrape the bottom of the pan and combine all of the liquids.
  5. Turn off the burner and add the brisket into the sauce. Cover tightly, then place in the oven.
  6. Cook at 300 degrees for 3 hours. No peeking! You want to keep that brisket nice and cozy inside the dutch oven! After 3 hours, remove from the oven and let the brisket rest.
  7. Remove the brisket from the dutch oven. Use a knife or two forks to shred into large pieces. Ladle on extra sauce and serve hot! Enjoy!
Notes
  1. *Many recipes say to remove the fat, but that's where the flavor is! It also creates a nice sear and keeps the moisture in. Keep at least 1/4 of the fat!
Orangespoken http://orangespoken.com/
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08/2/15

Pineapple pico de gallo

I love Mexican food. Specifically Mexican condiments.
Green and vibrant tomatillo salsa, spicy cayenne pepper sauces, and my all time favorite… pico de gallo.
I love pico!
I don’t make it as often as I’d like to, but I really need to get into that habit.
Habits of making batches of pico de gallo are habits I can live with. 

This morning I stopped at my local farmer’s market and picked up a fresh pineapple. Pineapples are pretty high in sugar, however, when paired with other ingredients, the pineapple can give a bit of sweetness to any dish, without adding any refined sugars to your recipes. Pineapple also helps with digestion, is packed with vitamins, and can help stop or slow macular degeneration. Well, aren’t you sweet, pineapple! (source)

As I sliced through the pineapple, I thought about what to do with these little juicy yellow gems. Then it hit me: pineapple salsa! Wait- pineapple pico de gallo! Yes and YES! 

Pineapple Jalapeno pico de gallo
Sweet and spicy, this chunky salsa-like condiment is sure to please the pineapple (and Mexican food) lovers in your life. Use it to top burgers. Or chicken! Or fish! Or toss with grilled shrimp and serve over rice! Or eat it right out of a bowl with a spoon. Or shovel it into your mouth out of the mixing bowl with the spatula you used to mix it.

No judgement. unnamed (11)

 

Pineapple pico de gallo
Serves 2
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1/4 red onion, finely chopped
  2. 1 large (or 2 small) fresh jalapenos-seeds and rib removed; finely chopped
  3. 1/2 cup small grape tomatoes, quartered
  4. the juice of 2 limes
  5. 1/2 cup fresh pineapple, diced into small chunks
  6. fresh chopped cilantro (sub parsley if you don't like cilantro)
  7. 1 tsp. sea salt
  8. 1 tsp. cracked black pepper
Instructions
  1. Combine all ingredients into a bowl and stir well.
  2. Season with salt and fresh cracked black pepper.
  3. The longer it sits, the better it gets, so make ahead and let it refrigerate for a few hours before serving. This will last up to a week in a tightly sealed container in your fridge! It can also be easily doubled! You'll want extras, so go for it!
Notes
  1. Since I removed the seeds and ribs from the peppers, this pico de gallo isn't really spicy. But if you're worried, consider substituting the jalapeno peppers for poblano or sweet peppers. If you like it extra spicy, leave a few of the seeds/jalapeno ribs in! Also- it's best to wear gloves when working with jalapenos!
Orangespoken http://orangespoken.com/
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08/1/15

#HydeParkVillage stroll

Last week I was invited to stroll along the lovely streets of Hyde Park Village in Tampa as part of the fabulous Tampa Bay Bloggers. We had a grand time exploring this South Tampa gem! Let me spell out all of the fun we had!

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H is for hand massages! We enjoyed one at Aveda Level Salon! The pampering was positively perfect!

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Y is for YUM! We dined on deliciousness from croissant donuts and Don Monsieur sandwiches at Piquant, to scrumptious appetizers, sides and martinis at Timpanounnamed (9)D is for design, decorate, and DIY! We were so inspired by beautiful ways to design and decorate with the gorgeous items at West Elm, Paper Source, and Blue Moon Trading Company! We especially loved the heat embossing activity at Paper Source! 

unnamed (10)E is for exchange, as in WINE exchange! Forty different wines by the glass, beautiful decor, and a nod to side street cafes of Europe- right in our backyard! 

P is for personal style! We learned about personal stylist options at Anthropologie, and swooned over gorgeous clothing and accessories at Francesa’sJuxtapose Apparel & Studio, Don Me Now, and Albisiaunnamed (1)A is for artistic! You can create your own unique pottery piece at the infamous Color me Mine

HowItWorks2R is for RUFF! Man’s best friend will be in for a treat at Downtown Dogs! One-of-a-kind treasures, accessories, snacks and more- all for the furry friends in our lives! And check out this fabulous event! 11755159_10153470647654785_2228287800564905082_nK is for KISS as in KISS your one and only in a White Magnolia wedding dress! White Magnolia gives brides the ability to book private appointments and design dresses to make their wedding dreams come true!jlp_twm61

I cannot wait to return to Hyde Park Village to spend more time shopping and dining! 
What do you love about Hyde Park Village? 
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08/1/15

A fun #yoga event at Fox Fitness!

Yoga has been on my radar for-ev-er.
It’s always been something that I’ve been intrigued by, but never thought I could actually learn to do. 

The thing that has discouraged me from diving in is the fact that I have never felt as though I had “the right body type” to be able to do certain poses or stretches. So although it’s been on my mind, I’ve never actually made the decision to start. 

Lately I’ve become SUPER inspired to just go for it. 
Between my fabulous friend Chrissy, from Chrissy’s Creative Creations, who has been ROCKING yoga these days, and some awesome Insta-piration, I’m found myself with a boost of confidence! 

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Lucky for me, Becky, from Fox Fitness in Tampa is offering a yoga class next weekend! Since I’m already comfortable with the studio, and its members, (I’ve been working out with Becky Fox for a couple of months now), this is the perfect opportunity to give a yoga class a shot and see if I can open up a new chapter in my fitness book! The class that’s being offered is being led by yoga teacher, Marisa Iglesias (who is also a Fox Fitness member!), and will be focused on helping reduce pain and stiffness in the neck, shoulders, and back.

Would you like to join me? Here are the details!
When? Saturday, August 8th, 2015 from 8:30-9:30
Where? Fox Fitness 3311 S Dale Mabry Hwy, Tampa, Florida 33629 *floors are padded, so yoga mats are optional
How much? $10 for non-members; free for members

RSVP here!

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07/30/15

Almond and butternut squash muffins

I was at the farmer’s market the other day and butternut squash was on sale for $.75/lb! I purchased a few and they’ve been sitting on my counter top just waiting to be used. 

I’ve had my eye on a butternut squash cheese and beer soup I saw someone make the other day that looked divine.
I’ve also been wanting to whip up a batch of my roasted garlic mashed squash that is tdf!
And I’ve been craving muffins like crazy, so…butternut squash muffins? Why not!

These muffins are moist and crumbly, with a bit of spice from the ginger, a warm, caramel flavor from the roasted squash and honey, and a crispy top from the toasted almonds. If you don’t feel like roasting a squash, consider purchasing the steam-in-bag butternut squash (usually in the frozen section or in the produce section of Trader Joe’s!). Just make sure you use a paper towel to pat down steam-able squash, as they can be quite watery- which may affect how your muffins turn out. unnamed (3)

Almond and butternut squash muffins
Yields 8
These muffins are gluten free, and sweetened with a bit of applesauce and honey!
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Prep Time
10 min
Cook Time
18 min
Prep Time
10 min
Cook Time
18 min
Ingredients
  1. 1 cup roasted butternut squash *see below for directions
  2. 1/4 cup unsweetened apple sauce
  3. 1 large egg
  4. 1 tsp. vanilla extract
  5. 2 tbsp. honey or pure maple syrup
  6. 1 tsp. cinnamon
  7. 1/2 tsp. nutmeg
  8. 1/2 tsp. ground ginger
  9. 1/2 tsp. baking soda
  10. 1/4 tsp. baking powder
  11. 1/2 tsp. sea salt
  12. 1 cup + 1 tbsp. oat flour (finely ground oats if you can't find the flour)
  13. 1/2 cup unsalted sliced almonds
Instructions
  1. Roast the butternut squash (Peel, remove seeds and chunk squash into 1-inch cubes. Place onto a greased pan (a bit of butter or spray will do) and roast at 400 for 25-30 minutes or until soft). When cooled, mash by hand or in a food processor until smooth. Reduce oven heat to 350.
  2. In a bowl combine flour, seasonings, salt, baking powder, and baking soda.
  3. In a separate bowl, combine squash, eggs, applesauce, honey and vanilla extract in a bowl and beat until smooth.
  4. Carefully add the dry mixture to the wet mixture 1/2 cup at a time. Mix until just combined.
  5. Pour batter 3/4 the way into a greased cupcake tin (avoid using cupcake liners here- they aren't necessary), then sprinkle the top of each muffin with a few sliced almonds.
  6. Bake at 350 for 16 minutes, remove from oven to cool and rest. Enjoy!
Notes
  1. You can easily sub pecans for the almonds, or maybe even add a few golden raisins to the batter for some texture!
Orangespoken http://orangespoken.com/

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07/26/15

Cuban panzanella salad

We had every intention on camping this weekend…

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…but the weather had different plans. 

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We booked a site at Turtle Beach campground, near Sarasota, a few weeks ago and while we were hoping for a sunny and bright weekend on the beach, the rain would not let up. We were able to get in some swimming, a few rays of sunshine, some quality time with my main  man, and some camping bacon. I’d say that’s enough of a “win”. πŸ˜‰

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We had invited some friends to come spend the day at the beach while we were there, and unfortunately, since the weekend was a wash, we were left with some extra food to bring home. Most of the food we won’t have a problem eating, but we had planned on making some Cuban sandwiches on Saturday, so we found ourselves with a stale loaf on Sunday morning. 

If you know anything about Cuban bread, you know you’ve GOT to eat it on the day you purchase it. If you don’t know what Cuban bread is, let me fill you in! The earliest known US bakery to make Cuban bread was thought to be La Joven Francesca bakery in Ybor City (a small community in Tampa, FL), established in 1896 by a Cuban-Italian immigrant named Francisco Ferlita. Bread used to be delivered every morning like milk in Ybor City. Houses had a long nail driven into the door frame on the front door. The bread deliveryman would attach the fresh loaf of bread on the nail early every morning. La Segunda Central Bakery in Ybor City is now the largest Cuban bread bakers in Tampa. This bakery was founded in 1915 by a man named Juan MorΓ¨, who migrated to Tampa from Cuba after fighting in the Spanish-American war. He discovered the recipe for traditional Cuban bread during the war and brought it to Ybor city. That original recipe is the recipe that is still used today at La Segunda. 

Original Cuban bread was round in shape, but a loaf of Tampa Cuban bread is about three feet long and somewhat rectangular in shape as a result of bakers creating something that would be able to be easily rationed. It’s made with lard, which gives it a hard, thin, almost papery golden outer crust and a soft flaky interior. Bakers place a soaked palm frond in the center of each pre-baked loaf which creates the iconic split in the center (it’s not edible and is removed before eating!). Miami Cuban bread is a similar recipe, but is baked a bit differently, producing a rounder, softer loaf. Cuban bread should be eaten soon after baking, as it will go stale rather quickly. Within 24 hours of purchase is best! 

When it’s fresh, it’s best served as a Cuban sandwich, or toasted with lots of butter then dipped in fresh and sweet cafe con leche. When it becomes state, it’s mostly turned into bread crumbs used to coat thin steaks or to bread devil crabs! 8328623798_99256cf98f

Another use for that stale loaf of Cuban bread? Cuban panzanella salad, of course! 

unnamed (1)A traditional panzanella salad is a Tuscan salad made of soaked stale Italian crusty bread, fresh garden vegetables, olive oil and vinegar. My version is made with a Cuban citrus and garlic mojo-inspired vinaigrette, garden fresh tomatoes, seedless cucumbers, crumbled Spanish white cheese and two day old Tampa Cuban bread. 

It is good. Oh-so-good. 

Cuban panzanella salad
Serves 4
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Prep Time
15 min
Prep Time
15 min
Ingredients
  1. 1 loaf of stale Cuban bread
  2. 3 medium sized salad tomatoes
  3. 1 English (seedless) cucumber
  4. 1/4 cup crumbled queso fresco
  5. 1/4 cup extra virgin olive oil (and a bit extra for drizzling over the bread)
  6. the juice of 2 limes
  7. the juice of 1 orange
  8. 2 garlic cloves
  9. 2 tbsp. dried oregano
  10. 1 bunch fresh parsley
  11. 1 tsp. sea salt
  12. 1 tsp. crack black pepper
  13. 1/2 tsp. red pepper flakes
Instructions
  1. Pre-heat oven to 350.
  2. Cut Cuban bread into cubes. Spread evenly onto a baking sheet, drizzle with a tbsp. of olive oil, and bake for 4-6 minutes until toasty.
  3. While the bread is baking, combine olive oil, citrus juices, oregano, garlic, parsley, salt and peppers into a food processor and pulse until well-combined. Pour into a bowl.
  4. Remove bread from the oven and pour toasted bread cubes into the vinaigrette. Toss to coat and set aside.
  5. Dice tomatoes and cucumbers and then fold into the soaking bread.
  6. Let the salad sit in the fridge for at least 30 minutes.Gently stir, then top with queso fresco crumbles and fresh chopped parsley before serving. Enjoy!
Orangespoken http://orangespoken.com/
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07/20/15

Things to do: Summer entertaining fresh event in Hyde Park!

Are you free on Thursday evening? If so, then mark your calendars for this!

Tabitha Blue from Fresh Mommy Blog and West Elm is hosting a fabulous summer entertaining event in Hyde Park! During this MEET + MAKE event, guests will learn some fun ways to enjoy summertime in the kitchen and around the table! Everyone who attends will leave with a handmade to take home!. There will be food, drinks, crafts, gifts, and lots more!fresh-events-flyer3-e1436150174347

When? THURSDAY, JULY 23 | 6-8pm

What? FOOD, DRINKS, CRAFTS, GIFTS & MORE! At this fresh MEET + MAKE event you’ll LEARN SOME GREAT TIPS FOR THE KITCHEN AND MAKE FRESH NEW RECIPES FOR SUMMER!

Cost? $10 in advanced!

Plus author and blogger Krayl Funch will be appearing at this event signing copies of her book, An Appealing Plan, which will be available for purchase at a discounted rate of $25 when purchased in advanced alongside your ticket! 

SPACE IS LIMITED so purchase your ticket today! You don’t want to miss this! 

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07/19/15

What I’m buying at Trader Joe’s these days

People are ALWAYS asking me what to buy at Trader Joe’s. 
I can’t image why? I’m no TJ’s expert! (could it be the excessive check-ins on social media?) πŸ˜‰

Since Tampa was blessed with a TJ’s almost a year and a half ago, I have (ahem) become one of their biggest fans. 
What can I say? I’m a sucker for good prices, interesting products and kitsch! 

So what am I buying these days?

  • Flourless sprouted 7-grain bread- It’s perfect for toasting, or making sandwiches!
  • Nuts- They have the best prices on pecans, hazelnuts and almonds! 
  • Bananas- I buy most of my produce from local farmer’s markets, however, I can’t beat TJ’s price! Just 19 cents per banana (or .29 for organic!)
  • Endive- I don’t always see endive leaves at my farmer’s market, so I pick it up when I’m at TJ’s. I love dipping endive leaves in dips or using them for lettuce wraps… or endive fish tacos!

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  • Cheese- Their prices on cheese are amazing! I love their full fat feta, soft goat cheese, crumbled bleu and blocks of Parmesan! 
  • Bacon ends and pieces- This uncured bacon is the chit! It’s great for crisping up and sprinkling over baked sweet potatoes, or folding into omelettes! 
  • Eggs- Their cage-free, organic eggs are a great price at less than $4/dozen! 
  • Milk- Regular cow’s and unsweetened almond. They really have the best prices in town, and their regular (cow’s) milk is antibiotic free! 
  • Butter- No explanation needed. πŸ˜‰
  • Mahi Mahi burgers- They’re SO delicious and perfect for grilling! I top mine with fresh avocado and pico de gallo. I also love their chili lime burgers too! 
  • Argentinian wild red shrimp- These shrimp are almost lobster-like. I skewer them and grill them with garlic and lime. 
  • Frozen fruit- Cherries, blueberries, mango, pineapples… it’s all delicious and perfect for smoothies!
  • Creamy polenta with spinach and carrots (frozen)- A quick and easy side dish!
  • Brown rice and quinoa (frozen)- Each box comes with three, 2-serving packs which can be heated up in the microwave or a sauce pan within minutes! 
  • Asian bbq chicken (frozen)- This is a great weeknight go-to meal that can be whipped up in a matter of minutes. 
  • Gluten free waffles (frozen)- Who doesn’t love a frozen waffle? These GF ones have great texture and flavor! 
  • Almond meal- Great for baking or using as a breadcrumb replacement. 
  • Gluten free brownie mix- Fudgy goodness!
  • Nut butters- Their unsweetened peanut butters, and almond butters are SO delicious! Just nuts and salt in the ingredients list! 
  • Raw, unfiltered honey- Great for using as a sweetener in baking, or to make your own vinaigrette! 
  • Pure maple syrup
  • Salsas (jarred and fresh)- Check the ingredients list and get the ones that have no added sugar in them. I love the serrano salsa in the produce section by the hummus and dips! 

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  • Olive oil- I like to buy TJ’s 100% Greek kalamata olive oil. It’s SO good! 
  • Coconut oil non-stick cooking spray
  • Super green drink powder- I’ve been drinking this powder (mixed with a little bit of water or juice) for about 4 months and haven’t had a cold at ALL (and as a school teacher, I am the QUEEN of colds!) . 

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  • Toilet paper- What can I say; I love their TP (in the pink package)! 

If you’re looking for a healthy Trader Joe’s shopping list, check this out!
Low-carb Trader Joe’s shopping list

So what are your Trader Joe’s must-haves? Comment below and let me know! 

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07/17/15

Sea salt and pecan chocolate chip cookies

As much as I’d like to deny it, I cannot.

I am a cookie monster. 

I don’t remember the very first cookie I ever laid tastebuds on, but I remember my childhood filled with Oreos, Fig Newtons (yes I loved them as a kid!), Dunkaroos (remember those!), and, well, the list can go on and on and on.

My favorite cookies, however, were the ones my mom and her best friend Mary baked at Christmastime. Mary would come over to our house and the three of us would stay up until the wee hours of the morning baking batches upon batches of drop cookies, bar cookies, candies and other delectable treats for co-workers, family and holiday parties. Those memories give me SUCH warm fuzzies, and definitely the inspiration behind my love of baking. <3 

As a grown-up (eek!), I don’t eat as many cookies. Especially store bought ones. And the cookies I’m making in my 30’s are definitely not the ones I was indulging in as a child. The cookies that come out of my kitchen these days are made with wholesome ingredients, a variety of gluten free and low-carb flours, nuts, dried fruits, raw honey, and lots of dark chocolate. 

And, I love them all. 
And I especially love these. 

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These sea salt and pecan chocolate chip cookies are gluten free, made without refined sugars, and are FULL of dark chocolate chips and pecans. The recipe for the gluten-free mix in the recipe below can be found here. You can find Enjoy Life dark chocolate chips at most stores (I purchase mine at Target and Publix). 

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The sea salt sprinkled on top of these cookies before the get put into the oven is divine! I love the combination of sweet and salty… and this is just the right amount to make you go YUM. 

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Sea salt and pecan chocolate chip cookies
These cookies are gluten free and made without refined sugars.
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Prep Time
10 min
Cook Time
12 min
Prep Time
10 min
Cook Time
12 min
Ingredients
  1. 2 1/4 cups gluten-free baking mix
  2. 1 tsp baking soda
  3. 1 tsp sea salt
  4. 1 cup (2 sticks) softened unsalted butter
  5. 3/4 cup raw honey
  6. 1/4 cup date sugar (or sub coconut sugar)
  7. 1 tsp vanilla extract
  8. 2 large eggs at room temp.
  9. 1 bag of Enjoy life chocolate chips or chunks
  10. 1 cup chopped pecans
  11. additional sea salt for garnish
Instructions
  1. Combine flour, salt, and baking soda in a small bowl. Set aside.
  2. Using a stand or hand mixer, cream butter, honey, date sugar and vanilla extract together until well combined. Add the flour mix into the creamed butter 1/2 cup at a time until well combined.
  3. Fold in chocolate chips and pecans.
  4. Chill in the fridge for at least 30 minutes. While the dough is chilling, pre-heat oven to 375.
  5. Line a baking sheet with parchment paper, and drop walnut sized spoonfuls of cookie dough onto the sheet. Gently press down with two fingers to help these spread out a bit while cooking. Bake for 10-12 minutes, or until edges start to brown. Cool on a rack and enjoy with lots and lots of ice cold glasses of almond milk!
Orangespoken http://orangespoken.com/
07/16/15

Blueberry and almond Greek yogurt pancakes

I first saw pancakes made with Greek yogurt a few years ago. I remember trying them and being floored at just how delicious they were! I made them so much that I kinda grew tired of pancakes! (I know what you’re thinking- how? HOW?!).

Until today. 

I looked around the internet a bit for Greek yogurt pancakes and to my surprise, there are TONS and TONS of recipes out there. Even Greek yogurt brands have placed a recipe on their websites to share with the world! In just a couple of years, these fluffy little breakfast treats have really become a thing! 

I decided to put my own spin on these by making some adjustments so that they’re gluten free, refined sugar free and full of flavor. Here’s my recipe for Blueberry and almond Greek yogurt pancakes!unnamed (5)

Blueberry and almond Greek yogurt pancakes
Yields 8
A quick and easy go-to protein-packed pancake recipe that's Gluten-free, refined sugar-free, and delicious!
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 12 oz. of Greek yogurt (I used Plain Oikos brand)
  2. 2 tbsp. honey
  3. 2 large eggs
  4. 2 tsp. vanilla extract
  5. 2 tsp. almond extract
  6. 2 tbsp. almond milk
  7. 1 tsp. of baking soda
  8. 1/2 tsp. sea salt
  9. 1 cup oat flour (make your own by grinding oats in a food processor!)
  10. 1/2 cup fresh blueberries
  11. extra pure maple syrup for serving
  12. slivered almonds for garnish
  13. butter or coconut oil for cooking
Instructions
  1. Melt 1tbsp. of unsalted butter or coconut oil in a large skillet on medium heat.
  2. Whisk or mix together eggs, honey, vanilla extract, almond extract, yogurt and 1 tbsp. of almond milk.
  3. Add in flour, baking soda and salt. Stir to combine. If your batter appears to be very thick (like the consistency of whipped cream, add the additional almond milk to the batter and stir. Oat flour is very absorbent and may need the extra moisture.)
  4. Fold in blueberries very carefully, and then use a ladle or large spoon to pour pancake batter into the hot skillet. Cook each pancake on medium heat until small bubbles start to form and the edges start to dry. Flip and cook on the other side 1-2 minutes; until golden brown.
  5. Top with additional blueberries, almonds and a drizzle of pure maple syrup! Oh and serve with a side of bacon, of course!
Notes
  1. *I like to add additional butter or coconut oil in between batches to give each pancake a crispy golden exterior.
Orangespoken http://orangespoken.com/