Pancakes & Strawberries Galore!



Banana Split Pancakes

  • 1/2 cup oats
  • 1/2 teaspoon baking powder
  • 1/2teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 1/4 teaspoon cardamon
  • 1/4 teaspoon all-spice
  • 2 eggs
  • 1/4 cup applesauce
  • 1 banana
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips
  • Toppings: maple syrup, strawberry jam/jelly, slicedbananas, fresh strawberries, Greek yogurt
  1. Place oats and spices in a blender or food processor; blend until oats are ground up.
  2. Add eggs, applesauce, banana, and vanilla. Process until incorporated.
  3. Meanwhile, heat a griddle or skillet. Pour batter onto the griddle and top with chocolate chips. Cook for 3-4 minutes on one side, until edges appear cooked.
  4. Flip over and cook for 3-4 more minutes.
  5. To serve, top with your favorite syrup, jam/jelly, yogurt, or fresh fruit!



Butterscotch Cauldron Cakes Pancakes

  • 1 cup whole wheat flour
  • 2 tsp butterscotch pudding
  • 1 tsp baking powder
  • 1 tsp baking soda
  • Pinch of salt
  • 1 egg
  • 1/3 cup sugar
  • ½ tsp lemon zest
  • 4 T butter, melted
  • 1¼ cups milk with 1 tsp lemon juice
  • 1 tsp toffee bits
  1. In a small bowl, mix together milk and lemon juice. Allowed to sit for 30 to 60 seconds, until thickened.
  2. Whisk together all dry ingredients in a medium bowl.
  3. In a small bowl, mix together eggs, sugar, and lemon zest. Drizzle in melted butter and whisk vigorously. Whisk in lemon milk.
  4. Pour the wet ingredients into the dry ingredients, stirring until just combined. Add toffee bits, stirring until just combined.
  5. Pour batter into a greased, heated griddle or skillet. Cook on each side for 2 to 3 minutes, then flip and cook another 2 to 3 minutes until golden brown.
  6. Serve with butter, maple syrup, and additional toffee bits if desired!

Adapted from recipe from The Unofficial Harry Potter Cookbook


Whole Wheat Pancakes

  • 1 cup whole wheat flour
  • ½ cup quick oats
  • ¼ tsp salt
  • 2 tsp baking powder
  • 1 tsp ground cinnamon
  • 1 large egg
  • 1 cup unsweetened almond milk
  • 2 T coconut sugar
  • ¼ cup Greek yogurt
  • 1 tsp vanilla extract
  • ½ cup add-ins (chocolate chips or fruit), optional
  • Additional toppings: syrup, fruit, or jam
  1. Mix together the flour, oats, salt, baking powder, and cinnamon in a large bowl. Set aside.
  2. In a separate bowl, whisk egg and milk together. Whisk in the brown sugar and yogurt until completely smooth – no lumps! Whisk in vanilla until combined.
  3. Make a hole in the dry ingredients and pour in the wet ingredients. Stir gently until just combined.
  4. Add any mix-ins you prefer, but again – do not overmix the batter.
  5. Grease a griddle or skillet and heat over medium heat. Once hot, drop about 1/4 cup of batter on the pan. Cook until the edges look dry and bubbles begin to form on the center of the batter (about 1 minute). Flip and cook on the other side until cooked through, about 2 more minutes.
  6. Serve immediately with additional toppings, like fruit, jam, or syrup!


Blueberry Kefir Pancakes

  • 1 cup whole wheat flour
  • 1 T coconut sugar
  • 3/4 tsp. baking powder
  • 3/4 tsp. baking soda
  • 1/4 tsp. salt
  • 1 1/4 cups lactose-free Kefir
  • 1 large egg
  • 1/2 cup blueberries, frozen
  1. Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Add the kefir & eggs; whisk everything together until combined. Lumps are fine – do not overbeat.
  2. Heat a large non-stick skillet on medium-low with coconut oil.
  3. Add blueberries right before pouring the batter in the pan. Ladle ⅓ cup of batter into the skillet. Allow to cook 4-5 minutes.
  4. Flip pancakes once bubbles rise to the surface and the bottoms are golden brown.
  5. Cook until both sides are lightly browned.
  6. Serve warm as is, with syrup or jam, or with fresh fruit!

Adapted from recipe by Green Valley Organics Lactose Free


Vegan Pancakes with Fresh Strawberries

  • 1 T ground flax seed
  • 2½ T water
  • 1 cup flour (all-purpose or whole wheat)
  • 1 tsp sugar
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ¼ tsp salt
  • 1 cup + 1 T non-dairy milk
  • 1 tsp apple cider vinegar
  • 1 T coconut oil, melted
  1. Make flax egg by whisking together flax and water in a small bowl. Set aside while prepping other ingredients.
  2. Combine all dry ingredients in a medium bowl.
  3. Mix together milk and vinegar to make buttermilk. Add in melted coconut oil and flax egg.
  4. Make a well in the dry ingredients and pour in wet ingredients. Slowly mix for about 30 seconds – don’t over mix!
  5. Pour batter onto heated and greased skillet. Cook for 2-3 minutes, until edges look done, and flip. Cook another 4-5 minutes.
  6. Serve with fresh strawberries




Strawberry Chicken Salad

  • 6 oz. shredded chicken
  • 2 T diced onion
  • 2 T diced carrot
  • 2 T diced celery
  • 2 T avocado mayonnaise
  • 2 T Strawberry Poppyseed dressing (see below)
  • Pinch garlic powder
  • Pinch salt and black pepper
  • 2 T chopped walnuts
  1. In a bowl, mix all ingredients together. Serve with crackers, salad greens, or alone!



Chicken & Avocado Spinach Salad with Strawberry Poppyseed Dressing

  • 1 cup salad greens
  • 3/4 cup chicken, chopped
  • 5 strawberries, chopped
  • ½ avocado, thinly sliced
  • 1 teaspoon sliced almonds
  • 1 teaspoon cheese of choice (I like feta)
  • 1/4 cup tomatoes, diced
  • 1/4 cup cucumbers, diced

Salad Dressing

  • 2 T strawberry yogurt
  • T Greek yogurt
  • T milk
  • T honey
  • 1 teaspoon coconut sugar
  • T apple cider vinegar
  • teaspoon poppy seeds
  1. Mix together salad dressing ingredients and set aside. Note: it will make more than needed for this recipe.
  2. Slice chicken and vegetables for the salad and toss with salad greens.
  3. Top with dressing and serve immediately!




Eggplant Lasagna

  • 1 large eggplant
  • 10 oz. spinach, thawed
  • 1 cup ricotta or cottage cheese
  • 1 cup mozzarella cheese, divided
  • ¼ cup Parmesan cheese
  • 1 egg
  • 1 minced garlic clove (½ tsp)
  • Salt and pepper to taste
  • 2 cups tomato or marinara sauce
  1. Preheat oven to 400 degrees. Grease two baking sheets and a casserole dish.
  2. Cut the ends off the eggplant and slice into thin slices. Place on baking sheets and bake 10 minutes.
  3. Strain the spinach of any additional liquid and place in a bowl. Add ricotta/cottage cheese, 1/2 cup mozzarella, Parmesan, egg, and garlic. Mix well and season to taste.
  4. Pour 1 cup of tomato sauce in the bottom of the greased casserole dish. Cover completely with eggplant slices.
  5. Spread the cheesy spinach mixture on top of the eggplant slices, then top with remaining eggplant.
  6. Top with the remaining tomato sauce and sprinkle with mozzarella.
  7. Bake for 25-30 minutes and serve immediately with crusty bread and a fresh salad!

Kale & Turkey Sauté

  • 1 bunch kale (about 3 cups) chopped into bite size pieces
  • ½ pound turkey sausage, casings removed
  • 2 cloves of garlic, finely minced
  • 1 pinch red pepper flakes
  • ¼ cup Parmesan cheese
  • 1 wedge of lemon
  • 2 teaspoons olive oil
  1. In a large skillet over medium high heat, sauté the turkey sausage and season with salt, pepper, red pepper flakes, and garlic. Once browned and cooked through, allow to cool on a plate.
  2. Add the 2 teaspoons of olive oil into your skillet along with kale, stirring to combine. Sauté until kale has wilted some and season with salt and pepper.
  3. Add sausage back into the kale, and top with Parmesan cheese. Squeeze a wedge of lemon juice over top, stir to combine, and serve!


Chicken Burrito Bowls

  • 1 pound boneless, skinless chicken breasts about 2 large breasts
  • 3 cups chicken broth
  • 15 oz. diced tomatoes, drained
  • 2 T olive oil
  • 3 tsp onion powder
  • 2 tsp garlic powder
  • 3 tsp chili powder
  • 2 tsp cumin
  • 1 tsp kosher salt and freshly ground pepper to taste
  • 14 oz. black beans, drained and rinsed
  • 2½ cups of instant whole grain brown rice
  • Toppings: fresh diced tomatoes, sour cream, green onions, avocado, guacamole, shredded colby jack cheese
  1. Place chicken breasts in slow cooker.
  2. Pour chicken broth over chicken breasts and stir in canned tomatoes, olive oil, and all seasonings.
  3. Cook on low for about 4 hours.
  4. Remove chicken breasts from slow cooker.
  5. Turn slow cooker to high, adding in rice and black beans. Cook for 30-45 minutes on high, or until rice is tender.
  6. Add chicken back in, and cook for an additional 20 minutes on high.
  7. Serve with fresh diced tomatoes, sour cream, green onions, avocados or guacamole, top with cheese.



Week 10 Meal Plan