Carrot Pancakes

Carrot pancakes sound a bit crazy – but stay with me. These pancakes are not only an easy breakfast or dinner option, they pack extra veggies and are slightly sweet. It’s a win, win, win.
And in my house, pancakes for dinner are a big deal because my husband loves eating breakfast for dinner – I think it makes him feel like a rebel or something. So he gets to feel like a rebel and I get to each something fun and healthy. Again with the win, win.
Just think of these carrot pancakes like carrot latkes with syrup.
 carrot pancakes

1 1/4 cups flour

1/4 cup chopped roasted almonds
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/8 teaspoon freshly ground nutmeg
1/4 cup brown sugar
 3/4 cup milk
1 tablespoon coconut oil, melted
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Maple syrup, for serving
Combine all dry ingredients in a large mixing bowl, through ginger. In a second bowl mix all remaining ingredients, except the carrot. Slowly stir wet mixture into dry mixture until just combined. Fold in grated carrots.
Heat a non-stick pan with cooking spray. Spoon mixture onto pan, flipping when the the tops begin to bubble – just like normal pancakes. Flip and finish cooking for another two minutes or so.
 carrot pancakes
Top with maple syrup.

Weeknight Zoodle Lo mein

Food trends come and go and most of the time I ignore them. However, zucchini pasta is something  I have definitely embraced. I love anything that tricks me into thinking I am eating pasta without all of the carbs. This lo mein recipe is a great weeknight dinner. It’s fast, delicious and has tons of veggies. AND its a healthy cure for a Chinese food craving.

zoodle lo mein

2 zucchinis
1 cubed chicken breast
4 cups mixed vegetables (carrots, broccoli, cauliflower etc.)
3 tablespoons soy sauce
1 tablespoon rice wine vinegar
1/2 cup chicken broth
1 teaspoon ginger
1/2 teaspoon Sriracha
1 tablespoon corn starch

Begin by whisking together the soy sauce, rice wine vinegar, chicken broth, Sriracha, ginger and corn starch. Whisk until fully combined and set aside.

Cut both zucchinis into noodles either with a spiralizer or a mandolin. Set aside.

Heat some oil in a skillet over medium heat. Add chicken and cook through. Add veggies and cook for another 3 minutes or until they are cooked to your liking. Remove chicken and veggies from the pan and set aside.

Add sauce to pan and cook until thickened, about 2 minutes. Stirring constantly. Add zucchini noodles and cook for another 2 minutes or until zucchini is tender. Be careful to not overcook the noodles!

Remove from heat and add the chicken and veggies to the zucchini, stirring until everything is coated in sauce.

zoodle lo mein


Chicken Bruschetta with Crispy, Garlic Cauliflower

Something amazing happened tonight, my 6-month old played contently by himself on the floor long enough for my husband and I to eat dinner – at the same time! This has pretty much not happened since he was born as one of us usually has to entertain Max while the other eats.  Luckily, I had planned something simple, yet delicious for tonight!

Which is where this bruschetta comes in. There is nothing better than fresh bruschetta. Tomatoes, basil and balsamic is the best combination ever – and this meal captures that perfectly.

The bruschetta can be made in advance and only gets better with time. You can of course make extra to top pizza, eggs, pasta or just about anything else you have in your fridge.  Or you can make extra to eat straight out of the bowl.

bruschetta chicken with garlic cauliflower

2 chicken breasts
2 tablespoons olive oil
3 cloves of minced garlic
4 small tomatoes
1/2 tablespoon balsamic vinegar
8 basil leaves
3 cups cauliflower florets
salt & pepper to taste

Begin by heating the oil in a pan and browning the garlic. Remove from heat before the garlic burns.

Chop tomatoes and basil leaves – place in small bowl. Pour half of the olive oil and garlic into bowl. Toss with balsamic vinegar. Salt and pepper to taste. Set aside.


Pre-heat a grill pan and lightly season chicken to your preference. Simply grill chicken until cooked through.

For cauliflower, sauté over medium heat until tender – about eight minutes. For the last few minutes, add remaining garlic and oil. Adding the oil and garlic at the end ensures that garlic does not burn and become bitter.

Serve chicken with bruschetta on top, cauliflower on the side.

bruschetta chicken with garlic cauliflower