Cyd Notter

Author and Nutrition Educator, Founder of The "Plan A" Diet™

Best Blueberry Pancakes

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This blueberry pancake recipe remains my all-time favorite! It’s super easy to prepare, and the cinnamon and maple syrup give it just the right flavor. You’ll notice it calls for 1.5 TBS baking powder – that is not a typo! The baking powder is what makes them fluffy.

Whole Wheat Blueberry Pancakes

1.5 cups whole wheat flour
1.5 TBS baking powder (aluminum free)
1 tsp. sea salt
1 tsp. cinnamon
1.5 cup unsweetened almond milk
3 TBS maple syrup
1/2 – 1 cup blueberries (I use frozen, thaw them a bit; or use fresh)
1/2 cup chopped walnuts or pecans (optional)

Mix dry ingredients, then add wet ingredients and stir until just mixed.
Cook over medium heat in a non-stick, dry skillet. Once a few bubbles appear in the middle, flip and finish cooking.
Note: You may need to add more plant milk between batches, as the batter gets thick!
Serves 3-4.

More easy recipes are available in this Free 21-Day Meal Plan.

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Maple Glazed Vegan Ham

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Whether you follow a plant-based diet or are just looking for healthier recipes, here’s one that might surprise you. Maple Glazed Vegan Ham from www.shaneandsimple.com.
www.shaneandsimple.com          Maple Glazed Vegan Ham


     We made this recipe during the holidays and it did not disappoint! Having not eaten ham for over 30 years, this savory, smoky, sweet meal was a real treat. Makes great sandwiches, too!

     Does it taste exactly like pork ham? No, because it’s not a pig. But it’s definitely close enough and comes without the known cancer risks of eating processed meats. Plus it’s packed with protein!

     Further proof that following a plant-based diet does not mean sacrificing your favorite foods! Pretty much anything can be re-created into a much healthier, delicious version. Check out my YouTube channel for other easy recipes.

     If you have any questions, please contact me 🙂 

PS: Get a free copy of The 21-Day Meal Plan here
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Don’t become so well-adjusted to your culture that you fit into it without even thinking.               (Romans 12:2, MSG)

Flexible Sheet Pan Dinners

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I received an article today about one pan meals that are ready in 40 minutes. I’m interested!

I’d never heard of a Sheet Pan Dinner (or ‘tray bake’ according to the article). But I can certainly see the benefits!

By combining an uncooked grain, freshly cut veggies, a can of beans or peas, spices, and veggie broth/water on a baking tray, you can have a complete, nutrient-filled meal in 40 minutes. Add in your favorite sauces or dressings if desired, as well as optional nuts, seeds, or nutritional yeast.

Here’s the entire article (along with recipes) on the Forks over Knives website.

I was leery that my baking tray would hold 3.5 cups of liquid, so I did a test and it surely does. I typically use a silicone baking sheet liner (or at the very least, a piece of parchment paper) when roasting or baking, but that may not be necessary with this type of dish. I plan to make the “curry and rice” recipe first, but the flexibility of Sheet Pan Dinners offers countless possibilities!

Minimal effort, minimal clean-up, flexible recipes, and foods which are packed with protein, calcium, and other vital nutrients. What’s not to love?

P.S. Want to make quick, Roasted Veggie Pasta? Watch my video here on how to roast the veggies – without oil! Then serve the roasted veggies over whole grain pasta which is topped with a healthy pasta sauce (Aldi has oil-free, organic pasta sauce for under $2 a jar). Everyone loves it!

Let me know if you try the Sheet Pan Dinners (or the Roasted Veggie Pasta)!

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My Top 6 Favorite Pumpkin Recipes

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The fall season is flying by and Thanksgiving is upon us! If you like pumpkin as much as I do, it’s time to get cooking because pumpkin is only in season for a short time.

I love all things pumpkin (well, almost. I’ve never made pumpkin pasta, so the jury is still out).

By the way, do you know the difference between canned pumpkin and pumpkin pie filling? Canned pumpkin typically contains one ingredient: cooked, pureed pumpkin. Pumpkin pie filling, however, can include a mixture of cooked, mashed winter squash that’s flavored with spices like cinnamon, allspice, ginger, cloves, and a sweetener.

Pumpkin desserts and pumpkin chili are on my favorites list for today! The following tried-and-true recipes get a thumbs up at our house; here they are in no particular order:

Pumpkin Chocolate Loaf – Absolutely delicious! This loaf is dense, chocolatey, and moist. Add a few non-dairy chocolate chips or walnuts, if you’d like. I usually make ‘mini-loaves’ of this recipe for gift-giving.

Pumpkin Walnut Raisin Cake – A yummy, spicy cake that can also be made into bread or muffins.

Pumpkin Raisin Muffins – This one has been in my collection since 2009! I’ve been making it ever since – it’s that good.

Pumpkin Chili – With most pumpkin chilis I’ve tried, you really can’t taste the pumpkin. This recipe provides a slight taste of pumpkin, and the fire-roasted tomatoes give it a nice kick (but not TOO hot). Delicious as-is, or you can serve it over a baked potato or sweet potato.

Pumpkin Chocolate Chip Cookies – Someone brought these to our potluck back in 2015, and they’re great if you enjoy a cake-like cookie. The recipe calls for 1 cup of non-dairy chocolate chips, but I use much less and still have lots of chips in each cookie. Do as you wish!

Impossible Pumpkin Pie – What’s great about this recipe is that the entire thing is made in the blender, and the crust forms on its own as it bakes! I use a 7 x 11 glass Pyrex baking dish which doesn’t need to be sprayed with oil, and also let it bake about 15 minutes longer than suggested. The pie will “set up” in the fridge.

Need a Whipping Cream to top that pie? Try this easy recipe:

Combine these ingredients in a blender:

1 15-oz. can of pears (in water or juice), drained but save the juice.                                                                                      1-1/2 cups raw cashews, and 1/2 tsp. vanilla.                                                                                                                      Blend at high speed until very smooth, adjusting texture by adding more nuts or a bit of pear juice. Refrigerate.

Enjoy!

PS: Here’s another crowd-pleasing dessert: How to make Raw Apple Crumble

 

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EASY Plant-Based Recipes for Busy Holiday Months

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We’re officially in the season of dread for those trying to stay on-track with their diets. The 63 days from Halloween to New Year’s Day is typically when we give ourselves unspoken permission to over-indulge…it’s the holidays, after all!

Plus, it’s hard to stay diligent when you’re surrounded by candies, baked goods, and high-calorie beverages.

So what can you do? Two things come to mind:

  1. You can make your “holiday game plan” now. By planning out a few targeted goals, you can still enjoy the holidays without compromising your health. Read more about it here.
  2. Don’t add to your stress by planning elaborate meals during the week. Eat simply by making these quick, easy meals which are featured in The 21-Day Meal Plan.  Another way to save time in the kitchen is by batch cooking once or twice a week. Watch this video for my batch cooking suggestions.

Remember, surviving the holidays is not about deprivation! It’s about forming a strategy to eat healthy, delicious foods while avoiding the temptation of all those high-calorie, high-fat weight- and health-busters. As an extra bonus, you’ll avoid the guilt AND the bloat when the holidays are over. 🙂

A sensible person sees trouble and hides,
but naive people keep going and pay the penalty. (Proverbs 27:12, EHV)

 

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