With my mother-in-law in town and my husband being the peanut butter & jelly fanatic, I wanted to make a cute and fun breakfast that we can all enjoy putting together.
- 1 C Gluten-Free All Purpose Flour *
- 1 C Organic Milk
- 4 Large Brown Eggs
- 2 Tbspn Fine Sea Salt *
- 2-3 Tbspn Sugar *
- 1/2 C Creamy Peanut Butter
- 1/3 C Boysenberry Jam
- 1/2 C Fresh Raspberries
- Confectioner’s Sugar for dusting
- Few mint leaves
Sift all Dry Ingredients in a large bowl. Then whisk and add milk + eggs (one at a time, mixing well each) until smooth. It should have a consistency of a little watery pancake batter.
Medium low heat on non stick skillet, grease coconut cooking spray. Pour 1/4 C of batter and quickly tilt the pan to spread evenly. Let cook for about 1 minute and using spatula, flip on the other side and cook for another 1 minute until you get that nice golden tan.
Spread about 1 Tbspn of creamy peanut butter on the crepe, leaving about 1/4″ border around, add about 2 tspn of boysenberry jam on top of the peanut butter, line about 3-4 fresh raspberries in the center of the crepe and fold. Dust confectioner’s sugar on top and garnish with mint leaf. PAU. There you have it!
You can make this crepe with any thing you want in it (I put ice cream in mine!) from Greek yogurt to brown sugar & cinnamon, to scrambled eggs, ham & cheese, to bananas & whip cream. Have fun with this interactive crepe making with your Ohana.
Chef Tested. Belly Approved.
“My body craves what it needs.” This statement has been very true ever since I started eating right. Of course the craving for the need has been particularly strong since this pregnancy began.
Kabocha. The Japanese squash. Not so pretty on the outside but it’s very similar to butternut squash in taste. Naturally sweet and at first, it might even give you an idea of “This can’t be good for me.” Believe it or not, kabocha is LOW in carb and yet packed with killer benefits like Vitamin A [promotes good vision, healthy white blood cell & immunity, and good skin & hair] and Beta-carotene [anti-oxidant, anti-inflammatory, iron, Vitamin C and some Vitamin B, and fiber. To boost on fiber, cook with skin on.] Pregnancy is incredible, isn’t it? It Just.Know. exactly what your body needs.
- 1/4 of a whole kabocha – cubed with skin on
- 1/2 of medium onion – sliced
- A handful of long green beans
- 1-1/2lb pork
- 1x large carrot – diced
- Medium ginger root – 2 slices
- 1 C water
- 3 Tbsp of gluten-free shoyu (soy sauce: use the BRAGG brand for GF and non-GMO)
- 2 Tbsp honey
- salt & pepper to taste
Heat pan with oil on medium heat and brown pork. Season with little bit of kosher salt and pepper. Add onions and sautee until almost translucent, then add carrots and mix well. In a medium bowl, whisk together water, shoyu, ginger, and honey. Pour the water mixture in the pan, add cubes of kabocha (skin down) and cover. Simmer on low heat until kabocha is soft.
In a small pot, boil green beans for about 1~2 minutes and then shock them in a bowl of ice water. Add the green beans with the pan of pork when the kabocha is soft, and toss gently. PAU. Hearty, healthy and yet low in carb. Serve with hot rice and enjoy!
Chef Tested. Belly Approved.
I saw this somewhere in the Facebook, and screen shot the recipe. Another not-healthy baking, but it just looks irresistible, I couldn’t pass this up! I changed it to gluten-free + added organic coconut flakes on top. Simple treats to go along with your afternoon tea 🙂
- 2 Cups of gluten-free all purpose flour [Cup4Cup is my favorite]
- 1 Cup sugar
- 1 Cup butter – cut in 1/4 cubes
- 16 Oz cream cheese [two boxes]
- 4 tbsp non-dairy coconut milk [regular milk is fine]
- 4 tbsp sugar
- 2 eggs
- 2 tsp pure vanilla extract
- 16 Oz crushed pineapple – drained
- 2 tbsp melted butter
- 2 Cups coconut flakes
* Pre heat oven to 350 degrees
Making the crust: Using your hands, combine four, sugar and butter. Once you get the doughy consistency, pat mixture into ungreased 9×13 pan. Bake for about 20 minutes and cool slightly.
Making the filling: In a medium bowl, mix together cream cheese, sugar, milk, and eggs. Fold in vanilla extract and crushed pineapple, and spread over the baked crust.
Making the topping: Combine coconut flakes with melted butter, and sprinkle over the pineapple layer filling. Bake for about 20 minutes. Cool before cutting… Bon appétit!
I think it’d be great as an individual bites using the mini muffin tins 🙂
Not so healthy, but found this recipe on “Shwapping Circle” site for these awesome cupcakes. It’s a fluffy deliciousness. You can follow this recipe… or simply use a yellow cake mix for the cake and make the topping below. Once in a while, we are allowed to cheat and just enjoy late night warm YUMS!
- 2 Eggs
- 1/3 Cup white sugar
- 3 tbsp pineapple juice
- 2/3 Cups all purpose flour
- 1 tsp baking powder
- 1/2 tsp pure vanilla extract
- 1/4 Cup butter
- 2/3 Cups brown sugar
- 1 Can pineapple rings
- Coconut flakes [in the “Shwapping Circle” recipe, it has maraschino cherries, but we just don’t care for them at our household]
* Preheat oven to 350 degrees. Spray your muffin tins with non-stick cooking spray.
In a mixing bowl, add eggs, vanilla extract, white sugar, and pineapple juice. Beat for 2 minutes. In a separate bowl, sift together the flour and baking powder. Add to the wet ingredients and turn mixer back on for 2 minutes.
In a small sauce pan, melt the butter and add the brown sugar. Stir on low heat for one minute.
Sprinkle coconut flakes and spoon a layer of the warm brown sugar mixture into the bottom of each muffin tin, then place a pineapple ring on top [I cut the pineapple slices in 4’s so that it’ll fit my small muffin tins]. Pour cake mixture over to fill muffin tin 3/4 of the way full.
Bake for 25 minutes. If you choose to make a large cake, back for 22-25 minutes in a buttered 9×9 pan. The cake is done with a toothpick inserted in the middle comes out clean.
Chef Tested. Belly Approved.
I follow Nikki religiously on healthy cooking tips. Having a chef fiancee + child + being pregnant lead me to a whole new level of inspiration re: wholesome cooking that doesn’t compromise our health, and Nikki (island girl living in yeeeee-haw Texas with her wonderful husband and their adorable daughter) is my GURU!
When Nikki posted an image of this Scrumptious Pancakes on her Instagram, I BEGGED for a recipe [I even DREAMT about it. Not kidding.] and so here it is. All simple ingredients that are readily available. The only substitution I made was for the flour to make it gluten-free and apple cider vinegar + milk [like buttermilk]. Fantastic. The finished product isn’t as glorious as Nikki’s, but it came out Ono-Licious!
- 3 tbs gluten-free flour
- 1 tbs coconut flour
- 1/4 tsp baking powder
- 1 egg
- 3 tbs mashed banana or Greek yogurt [I used the yogurt]
- 2 tbs mix of apple cider vinegar and milk [similar to buttermilk consistency]
- 1 tbs honey/maple syrup
Whisk wet ingredients till well combined. Mix dry ingredients together and fold into wet mixture well – but do not over mix. Heat a pan over low heat and grease with non stick coconut cooking spray. Dollop pancake mix in 1/4 cup portions. Flip once the edges start to turn opaque and fry till golden.
*yields three 4″ pancakes but in my case, I made four cute 3″ pancakes.*
Vanilla cream glaze:
- 1 tbs Greek yogurt
- 1/8 tsp vanilla extract
- 1 tsp honey
- 1 tsp or so milk
* Whisk Greek yogurt, vanilla and honey and add milk till desired consistency. Pour over pancakes.
Serve with drizzle of 100% organic maple syrup and any summer fruits you have laying around the house. We had peaches, blueberries, clementines and dragon fruits. Peaches and blueberries it is!
Eating “Right” really doesn’t mean sacrificing flavor at all! Cheers to Whole-foods. Eliminating one preserved food at a time 🙂
Chef Tested. Belly Approved.
“Do you wanna do a little sunrise breakfast and poetry reading at Diamond Head beach with me tomorrow morning?”
Nothing out of the ordinary, except for the Sunrise. Matt does not wake up at the crack of dawn unless he HAS to, and would never offer a sunrise walk. Since hikes and long walks’ been put on hold the whole 1st trimester of the pregnancy due to my morning sickness, I thought this is one of his randezvous to make me feel better. Little did I know, he had a wedding proposal planned. Hiked down to a secluded beach where British Sailors once thought was a beach full of diamonds [shiny calcite crystals], hence the name “Diamond Head“. Blanket, hot tea, orange juice & water, breakfast, and his poetry notebook ready all in the picnic basket. After finishing breakfast and seeing the sun peek through thick moving clouds, he got the notebook out.
Matt seemed nervous but calm. Words were beautfiul as always, but with firm key words of promises. Ever so hopeful and futuristic, descriptive and metarphoric. I felt myself blush and looked down at the poochie belly. Latter words in the poem puzzled me, I literally saw the symbol “?Question Marks?” in my head – that’s probably when I thought I was having a stroke.
I really don’t remember any words that were coming out of his mouth as he opened an unmarked black leather box. “OMG” was in my head but “NO!” came out of my mouth. “How did you know…? It’s my dream ring” was in my head but “NO no no!” came out of my mouth. My mind was bascially thinking “I can’t believe it” but the word “NO” was the only thing I could manage to spit out – I was having a stroke – left and right brain completely disconnected. Tears welled up in my eyes and held onto Matt. He said something but it sounded like “wahw wahw wahw” in the Charlie Brown’s movie. I started laughing. “Say – Yes” my mind directed, then I said, “I feel like I’m going to throw up.”
I looked at the ring again – he took it out of the box and placed it on my finger [how the heck did he know my size??? He actually guessed lol]. A brilliant, stunning, gem.. a yellow diamond. “A True Definition: HOPE” was the title of his poem, which is what yellow diamonds symbolize: relationship abundance, strength and clarity. I finally revived myself from stroke and said, “Yes….! Oh babe…” Moments later, we saw a thick vibrant rainbow appear right in front of our eyes in the ocean. I said, “We must go there; there’s a pot of gold!” and he responded, “We’re already sitting on it…” Saw the rain cloud moving in so we headed back to the car, and drove back into Waikiki, where we saw the full rainbow; we were sitting at the end of the rainbow afterall.
After picking up Jeremiah, we all headed out to North Shore where Matt asked for Jeremiah’s permission. “You did the right thing by asking me. I was waiting for you to ask her ever since I met you. Don’t screw it up like the last guy.” is what came out of the mouth of an 8 year old boy. He came to me and said, “So… when is the wedding?” lol this guy is too comical. I love my monkeys.
What a perfect day it was… Matt caught a gorgeous crab with his barehand, Jeremiah had fun snorkeling, and I got my ocean cleanse done. Ended the day with full laughter despite the sunburn. Following day, we found out the gender of the Baby Pinak. Oh my, what an eventful year it’s been so far. I know I couldn’t wait for 2013 to come, but didn’t expect it to be THIS fantastic!
Let me tell you about this vegetable/fruit. If you were not introduced to this green bumpy cucumber looking thing early on, it might take some time to get used to it. Or you may fall in love with it if you like bitter fruits.
Bitter Melon, belongs to squash and gourds family. It can be from light green to dark green, small as 2 inches to as long as over a foot long. Texture is similar to chayote and bell pepper, and the flavor is… Bitter.
Its most commonly known benefit is used for blood sugar level control super fruit. Other health benefit include:
1. Twice the beta carotene of broccoli
2. Twice the calcium of spinach
3. Twice the potassium of bananas
4. Contain Vitamins A, C, B1 to B3
5. Contain Phosphorus
6. Good dietary fiber
7. Excellent source of iron
I wonder why these awful bitter fruits and vegetables end up with the upmost health benefits? Fortunately, I was exposed to all sorts of bitter melon dish early on [popular in Asian cultures] that I got ‘used’ to it. Though I did not like it for the longest time, I’ve grown to appreciate the benefits and thanks to developing taste buds, this is one of the fruits I absolutely love now.
When you have a chance, and if you’re feeling adventurous, visit Chinese, Japanese, Okinawan or Filipino restaurants, and try one of their bitter melon dishes with rice. They are mostly prepared with pork, tossed with other simple vegetables. You can also look up bitter melon recipes online, and see if you can try them out!