Happy Mother's Day: So What's For Brunch?

Happy Mother’s Day! (Or day before Mothers Day to be exact). Because I plan to spend the entire day tomorrow present with my mom, and not distracted on my computer like I am right now, I figured I’d leave this here in case you wanna cook your mamma up something nice!

In addition to doing something nice for your mom, write a list of all the qualities your mom embodies that you admire, and share this with her. Share with her all of the powerful ways she has impacted your life. Be real. Be honest. We don’t oftentimes take the initiative to really speak our truth, even when it’s positive and could make someone else REALLY happy. Especially the person that so selflessly wiped our butts for multiple years.

If you’re a mama yourself, take the day to do literally whatever it is that would make you happy, before you deserve it. Even if that means spending the entire day by yourself! No one blames ya!

COCONUT WAFFLES FOR BRUNCH!!!!

** If you don’t have a waffle maker, turn them into pancakes!**

INGREDIENTS FOR GLUTEN FREE WAFFLES
4 egg whites
4 egg yolks
⅓ cup canned coconut milk
2 Tbsp. coconut oil, melted
1 tsp. alcohol free vanilla
½ tsp. or 1 packet Stevia
½ cup coconut flour
½ tsp. baking soda
Pinch of salt

INGREDIENTS FOR GRANNY SMITH APPLESAUCE
4 Granny Smith apples, peeled, seeded and quartered
1 cup water
2 tbsp. lemon juice
Stevia, to taste
Cinnamon, to taste
1/3 cup frozen wild blueberries

DIRECTIONS FOR GLUTEN FREE WAFFLES
Preheat waffle iron according to manufacturer’s instructions.
In a medium bowl beat egg whites until soft peaks form, set aside. In a small bowl whisk egg yolks, coconut milk, coconut oil, alcohol free vanilla and stevia, set aside.
In a large bowl, add coconut flour, baking soda and salt, stir to combine. Add egg whites and egg yolk mixture to the coconut flour mixture, stir gently to combine, then let batter rest for 1 to 2 minutes. Pour half of the waffle batter onto a preheated waffle iron. Repeat with remaining batter.
Serve waffles topped with a little butter. If you are on the later stages of the diet, try the Granny Smith Applesauce below!

DIRECTIONS FOR GRANNY SMITH APPLESAUCE
In a medium saucepan, combine apples, water and lemon juice. Simmer over medium heat, stirring occasionally, until apples become very soft and are falling apart, about 25 to 30 minutes.
Remove from heat, mash with a potato masher or pulse in a food processor for a smoother texture.
Add stevia and cinnamon to taste. Applesauce can be stored in covered containers in refrigerator for 1 to 2 weeks.

Delicious Detox Worthy Pizza Recipe!

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Crust Compliments of Laura Lea Balanced Cook book!

Ingredients:

•Crust ingredients (enough for 2 pizza):
•1 1/2 cups quinoa
•1 cup dry red lentils
•1/2 cup water
•1/4 cup plus 2 tsp extra virgin olive oil
•1 1/2 tsp Himalayan pink sea salt
•1/4 tsp black pepper
Pizza topping ingredients:
For the pesto...
•2 cups arugula packed
•1 head of parsley
•1 lemon, juiced and zested
•3 clove garlic
•3/4 cup sprouted pumpkin seeds
•2 TBSP non-synthetic nutritional yeast (skip if you have frequent yeast infections)
•1 tsp sea salt
•1/2 cup olive oil
For the toppings... (double for a second pizza)
•3 thinly sliced free-range organic chicken thighs, cooked
•two handfuls arugula
•3/4 cup shredded vegan cheese (if you know for sure you don’t have an issue with dairy, try 3/4 cup mozzarella and 4 ounces goat cheese)
•1 head broccoli, chopped

Instructions:

(NOTE- REQUIRED 6-8 HOURS OF SOAKING):
1). To make the crust: place lentils and quinoa in a large bowl and fill with filtered water so it covers 1 inch over. Leave to soak when you go about your day for 6-8 hours. Rinse thoroughly in mesh strainer once the time is up. Preheat oven to 425. Place soaked quinoa and lentils in a food processor or blender along with the rest of the crust ingredients. Blend until smooth, approximately 5 minutes. The batter should be somewhat liquidy. Place two cups batter on a parchment paper lined baking sheet coated in olive oil and smooth it out with a spatula so it’s 1/4 inch think and shaped like a pizza or a rectangle. I find the rectangle to be easier. Bake for 18 minutes.

Either place the other two cups in the fridge to save for later for a second pizza, or cook a second crust and double your topping ingredients.
2). Once the crust is done heat oven to 450. Place all of the pesto ingredients into food processor or blender and blend until smooth. Spread a thin layer of pesto onto the pizza crust, if you really like pesto, get after it with a thick layer. Sprinkle cheese, cooked chicken, and broccoli on top. Bake for 13-15 minutes or until cheese is bubbling. Add the arugula on top after it’s cooked.