Wednesday, July 27, 2011

Pancakes & Cheezy Rainbow Saute!

     Perhaps being called off from my externship today was a blessing as I was able to experience a fantastic kettlebell workout & a delightful brunch this morning! Pancakes and veggies always make me smile! :-)

Pumpkin-Buckwheat Pancakes & Cheezy Rainbow Saute
     These pancakes are fantastic and are dairy, soy, & gluten free. Check out the link above and make some for your next breakfast...or lunch, or dinner! They are delicious with chopped nuts, dried fruit, or a few non-dairy chocolate chips sprinkled in...these are topped with some of my homemade granola. I love the website where I learned about this recipe too - it has some AMAZING recipes - very inspiring!!

     If you have leftover batter, it stores beautifully! Simply store your unused batter in an airtight container in the fridge for up to 3 days and take out when you have the craving for hot pancakes. Voila! Fresh, hot pancakes in a snap (minus the preservatives & additives)! The recipe makes a good amount, so you will most likely have leftovers, unless you're feeding the whole fam!

     Now for my Cheezy Rainbow Saute - typically, I don't use vegan cheese substitutes as it is a processed food, but I had purchased some last week to play with a few recipes. I chose to use daiya, which is pretty tasty - but only for special occasions! This saute is so full of colorful veggies it can only make you smile!!

Cheezy Rainbow Saute
*serves 2*

1/3 cup onion, diced
1 garlic clove, minced
1/2 cup red cabbage, thinly sliced
1 medium carrot, cut in rounds on the bias
1/2 cup rutabaga, cut in small matchsticks
1/4 cup daikon radish, cut in small matchsticks
4 leaves of kale, chopped thinly
1 Tbsp Coconut Oil
Pinch of Sea Salt
Sprinkle of Sweet Smoked Paprika

In a medium-size pan over medium heat, heat the coconut oil and add the onion and garlic. Sprinkle with a pinch of sea salt. Saute for 2 minutes then add red cabbage. Saute for 2 more minutes and add carrots and rutabaga. Cover with a lid to steam vegetables for 3 minutes. Remove lid and add daikon and kale. Stir together and sprinkle in the cheddar. Saute for 1-2 more minutes to melt the cheddar. Remove from heat and sprinkle with sweet smoked paprika for an extra little kick!

 Enjoy alongside pancakes, a vegetable panini, or a bowl of soup! well...

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