#30daysofgoodfood

makes about 15 pancakes 2 cups whole wheat pastry flour 2 teaspoons baking powder 1 1/2 teaspoons cinnamon 1/4 teaspoon salt 2 1/2 cups light (canned) coconut milk 1 6-ounce container plain, nonfat Greek yogurt 1 tablespoons vanilla extract 1 1/2 tablespoons honey In a large bowl, whisk flour, baking powder, salt and cinnamon. Add milk, yogurt, vanilla and honey, whisking until smooth. Heat a nonstick griddle or skillet over medium heat. Using a 1/4 cup measure, pour batter into rounds. Let cook until bubbles appear on the surface, about 2-3 minutes, then flip and cook for an additional 1-2 minutes. Serve with butter, syrup and fruit.

Drizzle on any salad and eat as a dip for fresh veggies. Easy peasy.

Keegan roasted the whole head of garlic in tin foil in the oven for the hummus, which I've never done before and it was delicious! It gave the hummus more of a nutty flavor and took away a little of the bite, I would recommend trying it if you have the time. He also seasoned and baked his own pita chips! Now for the tabouli. You need: 1 cup quinoa 2 c water or veggie broth (I used broth) Sea salt 1 large beet 1 pint mixed cherry tomatoes 1/4 c red onion, finely chopped 3oz. feta cheese (optional) Pepper Juice of one lime or lemon 6 tbsp chopped parsley 1 tbsp chopped mint 1. Cook the beet. The recipe said to cook it whole, peel and dice later (I assume so you don't cook all the nutrients away, but I missed that part and peeled and chopped mine and then cooked it; it certainly cooked faster, and it was still delicious. 2. Cook quinoa in veggie broth or water, fluff, remove from heat and toss in beet - it gives it a beautiful pink color! 3. Add the cherry tomatoes (halved), feta (crumbled) and red onion (diced) 4. Prepare a vinaigrette by combining the juice from the lemon or lime, sea salt, pepper, parsley and mint - dress the salad and top with toasted pine nuts! This salad was so delicious!!! Highly recommended. :)

Lunches for days..... Peanut Noodles: 1 lb. gluten free quinoa spaghetti pasta 1 C shredded carrot 1 C chopped scallion 1 thinly sliced red bell pepper Sauce: 1/3 C smooth peanut butter 1/4 C tamari, gluten free soy sauce 2 T rice vinegar 3 T sesame oil (I didn't have any, so I used peanut) 1/4 teaspoon black pepper 1/4 teaspoon ground ginger (I used fresh grated ginger, about 2 teaspoons) red pepper flakes flax seeds Cook spaghetti according to package directions. In a large bowl, mix sauce ingredients together until smooth. Drain and rinse noodles, then add to sauce. Toss in vegetables and sprinkle with flax seeds and red pepper. This is the first time I've made this. After tasting it, it's a little saucy, so adding some steamed broccoli or another vegetable would be recommended, as well as using less tamari maybe? Otherwise delish! And easy to make ahead for lunches.

Good morning! We started our day off this morning with our first homemade smoothie. We're custom to pouring a glass of some kind of superfood from the grocery store before leaving for work, but thought since we have the time this morning, we'd customize it a bit. 1 orange 1 banana 1/2 C Coconut Milk A splash of orange juice 1 scoop Super Green Fruit & Veggie Ice While preparing, I had a drooling partner down at my feet, one of our pups, Keith. I swear in a past life, he was a vegetarian. He LUVS the fruits and veggies we allow him. I didn't want to leave him out, so we made him and his sister Tina a little smoothie as well : ) 1 banana 2 heaping tablespoons goat's milk yogurt 1/2 C water Ice

Sweet Potato Veggie Burgers: 2 cans cannellini white beans, drained 1 large sweet potato (about 2 c) 2 tbsp tahini 2 tsp maple or agave syrup 1 tsp Cajun seasoning (or another fav spice) 1/4 c. Wheat flour Plentiful panko crumbs Oil for pan (I used sunflower) 1. Bake sweet potato, peel, place in large mixing bowl 2. Add drained beans to mixing bowl, mash beans and potato together 3. Mash in seasoning and flour - season to taste. Your mixture will be quite soft and moist, but you should be able to form a patty, add more flour if needed 4. Heat 1 tbsp oil in pan at high heat 5. Form a patty and coat in panko crumbs - give them a good thick coating. Drop patty in pan and cook until browned on both sides (you could also bake) 6. Transfer cooked patties to a paper towel, cool a few minutes 7. Serve on toasted bun with lotsa toppings! I used avocado and lettuce. Note: this patty does kind of fall apart as you eat it, but that's okay because it's so yummy! Keegan said "This is the best veggie burger I've ever had!" :) and that's a side of my first ever kale chips on the plate too! This has been my fav recipe of the 30 days so far!

[i forgot to get a photo of ours, but here's rwd's portion] ;) he gave me the ‘mmmmmmmmmm’and ate it all up!