Healthy 2 Ingredient Pancakes

I saw this on Pinterest and just had to try it!! YUM!! And I made a Blueberry Topping to go with it!  I will also include that recipe!

 

ALL NATURAL PANCAKE RECIPE... NO PROCESSED ANYTHING!!

- 1 ripe banana
- 2 whole eggs

That’s it. Just mix together in a bowl and make sure the banana is all mashed. Then spray your pan with some "spray & cook" or coconut oil. On a low to medium heat, scoop some of the batter into the pan & give it about 20-30 sec, flip, and done! Serve and eat!

*Some advice would be to make them small so its easier to flip

Under 250 calories, nearly 14g of protein! No processed anything! These pancakes are gluten free, low calorie.

Blueberry Sauce Recipe

Ingredients

• 1 cups fresh or frozen (not thawed) blueberries
• 1/8 cup honey ( I use Raw Honey...this is the one I use http://sleepingbearfarms.com/about-raw-honey/
• 1  tablespoons lemon juice

  Directions

1. Stir blueberries, honey, lemon juice in a medium saucepan. Bring to a boil; reduce heat to maintain a simmer and cook, stirring occasionally, until thickened, about 15 minutes. Let cool for 10 minutes; serve warm.

Tips & Notes

• Make Ahead Tip: Store in an airtight container in the refrigerator for up to 1 week or freeze for up to 1 month.

Nutrition

Per tablespoon: 21 calories; 0 g fat ( 0 g sat , 0 g mono ); 0 mg cholesterol; 6 g carbohydrates; 0 g protein; 0 g fiber; 0 mg sodium; 15 mg potassium.
As you can see from the photo below....I do NOT starve myself...I eat a ton of food and I am thinner than have been in a very long time and I finally got rid of that old muffin top, I used to sport. LOL  If you have not already read Eat to Live by Joel Furhman, Crazy Sexy Diet by Kris Carr and The China Study....I HIGHLY recommend reading all 3 of them.  They truly changed my life and the way I look at food and the way that I eat.  Read them cover to cover.  Gaining the knowledge is what will make you successful with this new way of living!  I absolutely adore it! With that said....Breakfast is served!

Sherri =)

Black Bean and Roasted Sweet Potato Burger

Crazy Sexy Kitchen By Kris Carr with Chef Chad Sarno

These burgers can be eaten on a bun or I love them most on an Organic Lettuce Leaf. 

To see more from Kris Carr, check out kriscarr.com!

Ingredients

1 sweet potato, peeled and cut into small 1-inch chunks
2 Tbsp extra virgin olive oil, plus more for sautéing
pinch of salt
½ cup finely diced onion
16 oz can black beans, rinsed and drained
1 cup cooked brown rice
2 clove garlic, minced
½ Tbsp ground cumin
1 tsp chili powder (optional)
½ tsp salt
3 Tbsp tamari sauce
2 tsp vegan Worcestershire sauce (optional)
⅛ cup cornmeal
4 whole-grain bun, toasted or Lettuce Leaf
1 tomato, sliced (optional)
1 onion, sliced (optional)
lettuce (optional)

Directions

1. Preheat oven to 425°F.
2. Place the potato, 1 tablespoon canola oil, and salt in a bowl and mix well. Spray a small baking pan with oil, and spread the sweet potato out in an even layer. Roast for 20 to 25 minutes or until tender, stirring frequently.
3. Warm a small sauté pan and add remaining tablespoon of oil and the onion. Sauté until the onion is browned, about 5 minutes.
4. Pulse the next 9 ingredients together with the roasted sweet potato and onion in a food processor or stand mixer, being careful not to overmix. Taste for seasoning, then cool in the fridge. Remove after chilled and form six 6-ounce patties.
5. Warm a cast-iron skillet or other heavy pan. Spray pan with canola or olive oil and spray the burgers lightly. Brown both sides.
6. Serve on toasted buns and top with your favorite veggies.

 I am going to put mine on a Romaine Lettuce Leaf and maybe pair it with some steamed broccoli or cucumber salad!  Something easy....I know that much....I like QUICK and EASY MEALS!  

Let me know how you like this recipe!
Sherri xoxo  

Zucchini Cashew Soup Healthy Recipe

This soup is sure to satisfy you, whether you are vegetarian, vegan or a meat eater! If you are looking for a super easy recipe, that even my meat eating hubby loved, try my Zucchini Cashew Soup Healthy Recipe!  He turned up his nose, when I told him what I was making for dinner.  But he was pleasantly surprised that it tasted very much like Cheesy Broccoli.  In fact, we are going to actually steam some broccoli next time and put bits of steamed broccoli in the finished product…for a bit of chunkiness.  We paired this with some cucumber and tomato salad!  I must STRESS that you need to use organic ingredients for this recipe too.  This is a good detoxing recipe as well.  I love meals that are super healthy, but make me feel like I am eating something I should feel guilty about!  ha ha!

Here is one of my favorite places to get my organic produce and other various things like my Veggie Broth I used for this recipe!

 

I used these in my recipe as well!

This is what it looked like in my blender, before I blended it altogether!

I blended it in my Hamilton Beach Wave Station Express and this is what it looked like!

For 1 Serving

Ingredients

• 2 Zucchinis
• 1/3 cup raw cashews
• Organic Vegetable Broth
• Bragg Liquid Aminos (To Taste) or Pink Himalayan Salt
• Herbal seasoning or fresh herbs, like basil, dill, tarragon or thyme (I used Spike Seasoning and Fresh Dill)

Directions

1. 1.) Soak Raw Cashews in filtered water for 1-2 hours. The longer you soak, makes the cashews blend creamier.
2. 2.) Steam 2 organic zucchinis with skin on until tender.
3. 3.) Drain the Cashews and add it to the blender, along with the zucchini, fresh or dried seasoning (I used Spike Seasoning and Fresh Dill) and enough veggie broth so it blends well. Add some Pink Himalayan Salt or Liquid Aminos. (Liquid Aminos is like soy sauce, only this one is good for you).
4. Reheat if needed. You can always add some steamed veggies, if you like it chunky! 

We ended up going and getting some broccoli.  I steamed some and put it in the soup!  Soooo delish!