Happy New Year MCLers!
Right so this is it, calendars purchased, spines of new diaries broken in, planners looking… well, empty for January. Pretty sure it's a similar story for you all too where after a month or so of partying and indulging my body and wallet both are feeling the strain! This usually leaves me pretty depressed and wishing the month away but this year I intend to use January to enjoy quiet time, being at home, and a phrase I seem to keep using: 'just being'. My New Year’s resolution is to be content and happy in myself and to look after my body and mind so I can in turn, look after my two gorgeous boys.
I'm going to do the 21 Day Detox which I am really looking forward to as this allows for exactly that. Reminding myself how to eat well, cook healthily and exercise regularly to get those endorphins soaring. I think this recipe is a good starting point for anyone, whether on a plan or not. The bright green discs definitely bring a smile to my face every time I have them.
These pancakes were inspired by some savoury waffles that Madeline Shaw made. I read about them on the way to work one day and couldn’t stop thinking about them. I just had to try out my own take on a savoury flourless breakfast alternative.
I completely guestimated the ingredients and quantities and went with whatever I could find in my fridge so yes you’ve guessed it, another VERY versatile recipe that can be tweaked to your tastebuds and feeling that morning (or evening; these would make a great side with some fish, or as a base to be topped with a feta salad perhaps). You could also do a sweet version, maybe a weekend treat of orange zest, honey and cacao nibs for a guilt free jaffa pancake?!
I had mine as bright green spinach and leek pancakes with a lovely coconut oil fried egg on top for a fabulous breakfast!
SPINACH & LEEK OAT PANCAKES
The trick is to get the consistency of a pancake batter, one that will ladle easily into a pan yet keep its shape once there. Here’s a rough recipe:
- 1 cup oats ground to a powder
- 2 eggs
- splash of almond or any nut milk (use this to loosen mixture and get consistency right)
- ½ tsp baking powder
Then simply add ingredients of your choice. In this batch I used:
- ½ leek
- handful of spinach
- 1 clove garlic
- squeeze of lemon
- Whizz all ingredients apart from milk and oats in a food processor.
- In a mixing bowl, add oats and processed ingredients and combine.
- Add milk to reach correct consistency.
- Ladle into a hot pan which has been greased with coconut oil or oil of your choice.
- Cook for 2-3 minutes on on side then flip carefully and cook the other side. Serve warm.
Here's to a super clean lean 2016!
Until next time,