Apple Fritter Flaxcakes—Focus on Wheat-Free

It's a brand new year and great timing to start implementing a wheat & gluten-free diet plan. This morning I fixed a delightful pancake alternative that reminds me a lot of a yummy apple fritter.

 Apple Fritter Flaxcakes

I'll get to this easy recipe in a few minutes, but it looks like I took a six month hiatus—and in fact that's exactly what I did! This summer I went to Florida on vacation where I conveniently decided to let my diet choices have a lot of flexibility. I stuck to whole foods where possible but I allowed wheat and dairy to make a prominent return. In a way I looked at it as an experiment of sorts. Were my dietary choices at the time really making such a difference? I was to find out.

Well, six months and several holiday feasts later, my clothes are fitting very tight! Though I felt stagnant with weight loss last summer, at least I wasn't gaining, and there's something to be said for that. Health wise, I've had great success with supplementation help from my ND in curbing my Atrial Fibrillation attacks. I've had ZERO attacks in six months! I couldn't be happier there, so despite my thicker waistline, I'm wearing my happy face every morning! But, it's time to get geared up and deal with the inflammation issues, again. 

My main focus: WHEAT-FREE

This recipe was one I adapted from a recipe I saw in Nourish & Heal magazine.

Apple Fritter Flaxcakes

Prep Time: 15 minutes

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Focus: wheat-free A tasty, yet healthier pancake alternative.

Ingredients (6 flaxcakes)

• 2 organic eggs
• 4 Tbs ground flaxseed
• 2 medium apples
• 1/2 tsp ground ginger
• 1 tsp cinnamon
• 4 tsp sucanat (or other dry sweetener)
• coconut oil

Instructions

• Combine eggs, flaxseed, spices and sucanat. Cut apples into small chunks and mix into batter.
• Coat bottom of frying pan with coconut oil and when hot, spoon batter to make three flaxcakes, and flatten and form to shape.
• Cook several minutes over medium heat and when browned flip and cook opposite side 'til lightly browned.

Apples are cut into small chunks and mixed into batter.

 Batter, ready to make flaxcakes.

Top with fruit or maple syrup and enjoy!

Breakfast in the Raw

Watermelon in July; it's so refreshing. 

That was my breakfast this morning.

 What other great tasting raw treats am I eating for breakfast? 

I made Mimi Kirk's Chia Pudding, though mine was too thick. Don't add too many chia seeds. You can watch her making it here.

If you like yogurt like I do, just add fresh fruit and mashed banana to plain yogurt. Add cinnamon and a scant sprinkling of stevia.

Most often I make a smoothie mid-morning. A green fruit smoothie. I was delighted to find out that you can add fresh greens to a fruit based smoothie and not even tell. My favorites are kale, spinach and bok choy. Pictured is a Raspberry Peach Green Smoothie. Here's my basic recipe but there are probably thousands of variations (use a powerful blender or it will burn out your motor):

Basic Green Fruit Smoothie

• Fresh or frozen seasonal fruits (cut up) of your choice (banana base is always good)
• 1 cup juice (bottled or fresh) or 1 cup water with 2 tbs of lemon or lime juice
• 1/2 to 1 cup of plain yogurt, optional
• Scant sprinkle of stevia (sweetener) optional (or agave or honey if desired)
• 1 tbsp coconut oil, optional
• Sprinkle of chia seeds, optional (thickener and good for you)
• Handful of ice
• Handful of fresh greens
• 1-2 Tbs of green powder mix (many choices to choose from)

Mix and enjoy!

Mini Breakfast Tostadas

I wanted to make my own living corn chips from local grown corn. It's easy!

This is the recipe  I used based on one in Live Raw by Mimi Kirk:

Cut 8 ears of corn off the cob. Process along with 1/2 cup ground flax seed, 1/4 cup chopped onion, 1/8 tsp salt, 1/2 tsp of Chili Seasoning, and 4 sun dried tomato halves (soaked for an hr and drained). Drop by large spoonfuls on teflex dehydrator sheets and smooth thin with a spatula. Dehydrate 12 hrs, flip onto regular mesh tray, and go another 12 hours or more till crispy.

Top with greens, tomato, and your favorite sauce. A wonderful way to start the morning or an anytime snack!

Note: If you keep the temp below 110 degrees, you will maintain the important enzymes in your foods.

Fresh Fruit Salad is also common for breakfast. Probably our favorite. Use whatever goodies you have on hand.

Sad to say, but I don't juice too often (uh, using a juicer), but it's an excellent breakfast! Carrot, apple, garlic, lemon, ginger is my mainstay. It's fun to experiment. Celery juice is supposed to lower blood pressure. Norman Walker's book on juicing is a classic and great book on juicing for healing.

There's granola and almond milk along with many other options but this is all I'll share today. Happy eating—and never feel guilty about your food choices; enjoy whatever you eat!