- 1 cup blanched almond flour
- 2 eggs
- 2 tablespoons maple syrup (use sugar-free syrup for keto)
- 2 tablespoons olive oil (or any other liquid oil)
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon fine sea salt
SKILLET PANCAKES Preheat a skillet over medium-low heat on the stove. As it heats, stir together the almond flour, eggs, maple syrup (if using), olive oil, baking powder, vanilla, and salt in a large bowl. The batter will be a little thicker than traditional pancake batter. Grease the preheated skillet with butter or olive oil, then pour 3 to 4 tablespoons of the batter into the center of the skillet (I use a scant 1/4 cup). Use a spatula to spread the batter out into a round pancake shape, about 1/4 to 1/2-inch thick. Cook until little bubbles start to form around the edges of the pancake, and as soon as the bottom feels sturdy enough to flip (about 3 to 4 minutes of cooking time), use a spatula to flip the pancake and cook the other side, about 2 to 3 more minutes. Repeat with the remaining batter, until all of the pancakes are cooked. I usually get about 6 pancakes from this batch that are roughly 4 to 6 inches in diameter. Even though they are on the smaller side, they are very filling! Serve warm with your favorite toppings.
- Calories: 175
- Fat: 15gm
- Carbohydrates: 4gm
- Fiber: 1gm
- Protein: 6gm
Keywords: almond flour pancakes,pancakes, breakfast recipe
This quick Strawberry Chia Pudding recipe is one of the healthiest thing you can ever have.
- 3 tablespoons white chia seeds
- 1 teaspoon vanilla
- 1/4 cup full fat coconut milk
- 1/2 cup almond milk
- 2 tablespoons strawberry jam
- Fresh strawberries & almonds to garnish
Whisk together the chia seeds, vanilla, and milks in a bowl. Allow the mixture to sit for 10 – 15 minutes until it has thickened. Give it a stir before serving then add half of the chia pudding into a jar (or keep it in the bowl). Top with the jam and spread it into an even layer and then add the rest of the chia pudding on top. Finish with the fresh strawberries and almonds.
Keywords: chia pudding, strawberry chia pudding,
Introducing the healthy Quinoa Salad recipe. This is one our favorite recipe and takes very less time to repare.
Ingredients for Salad
1 cup Nature’s Hug Quinoa
2 cups water
1/2 cucumber, diced
1 medium green bell pepper, chopped
1/2 cup nuts and seeds (walnuts, pine nuts, nature’s hug pumpkin or sunflower
1/4 cup dried fruit, blueberries or cranberries
1/2 cup chopped fresh herbs; use any combination of fresh parsley, cilantro,
basil, dill or mint
1 1/2 cups chickpeas (boiled)
Ingredients for dressing
1/4 cup olive oil
1/4 cup apple cider vinegar
1 teaspoon Dijon mustard
1/2 teaspoon Nature’s hug honey
1/2 teaspoon fine sea salt
1/4 teaspoon fresh ground black pepper
Juice from 2 to 3 lemon
For 1 cup of uncooked quinoa, you’ll want 2 cups of water. Bring the mixture to a boil over medium-high heat, then lower the heat to a simmer.
Prepare the salad
When the quinoa has cooled slightly, in a large bowl, combine the quinoa, and all other ingredients.
In a small bowl, whisk the olive oil, apple cider vinegar, mustard, honey, salt, and pepper until blended.
Pour the dressing over the salad and toss well. Taste then adjust with additional salt and pepper as needed.
Keywords: quinoa salad, salad, natures hug recipes