Almond Flour Pancakes

In an effort to find out which foods affect me negatively and which ones can be good for me, I’ve begun looking for new recipes for every day foods that sound good and are also healthy.  Not too long ago, I decided to skip standard white flour and make almond flour pancakes instead.  At first, the batter didn’t look very appetizing but I decided to go ahead with it anyway.

(Here’s the recipe via Wellness Mama: Almond Flour Pancake Recipe)

How did they taste?  Delicious!  I added fresh berries and real maple syrup and it was one of the nicest pancakes I’ve had in a long time!  Try it yourself and see!

Video Pick – How to Rilakkuma Bento

I was thinking of buying a new bento box for myself the other day but I haven’t found one that I love just yet. I have a few small ones that I like making up every now and then, but mine are usually standard bento filled with regular Japanese food. Today, I came across this great video showing you how to make adorable Rilakkuma for lunch!

Looks easy enough to do. I’ll have to try it out some day!

Chicken Bok Choy Pasta Recipe

 

 

We had some leftover baby bok choy and I wanted to make something quick and easy, so I decided on a really simple pasta that we both love. I don’t really have solid measurements (as usual with my recipes) so just consider this as a great “leftovers” mix up.

You will need:

2 cups pasta (any will do)

1 large boneless/skinless chicken breast

3 bunches of baby bok choy

4-5 cloves of garlic (we love garlic)

1 small white onion

3-4 tablespoons olive oil

1 heaping tablespoon of dried basil

Salt and Pepper to taste

optional: shichimi (Japanese seven spice mix)

1 – Cook pasta al dente.

2 – Chop the onion and garlic.

3 – Cube the chicken into 1 inch pieces.

4 – Drain pasta and place in a large bowl.

5 – Heat olive oil in the cooking pot and add onions.

6 – Cook onions until clear then add garlic and dry basil.

7 – Cook for approximately 30 seconds and add chicken cubes with salt and pepper (and shichimi if you like).

8 – Continue to cook for a couple of minutes making sure to stir often.

9 – Add pasta, stir until thoroughly mixed.

10 – Serve hot and enjoy.

Apple-Pear Upside Down Cake

Same recipe as I posted earlier for an upside down cake but this time with pears and apples that I forgot about in the refrigerator….oops…. *(>_<)*

Upside Down Cake Recipe (Strawberry-Blueberry and Gooseberry!)

We had two containers filled with blueberries and strawberries that I wanted to bake with and since we have a gooseberry bush in the backyard…… I decided to bake with them too!

You Will Need:

2 tablespoons unsalted butter

1/4 cup brown sugar

1/3 cup flour

2-4 tablespoons sugar

2 teaspoons baking powder

1 cup milk

1 egg

1 teaspoon vanilla extract

strawberries and blueberries or gooseberries

Instructions:

Preheat oven to 350°F

Lightly and evenly coat baking pans with cooking spray. (I choose any size and shape I have handy)

Mix strawberries and blueberries (or gooseberries) in a bowl with brown sugar and place it in the bottom of the baking pan in one even layer.

Mix other ingredients in a separate bowl mixing until smooth and pour it over the fruits in the pan.

Bake for approximately 25 minutes or until golden brown.

Cool and chill before flipping it over.

Serve and enjoy!