Day 4 Juicing & a secret staple recipe in our house... I know I already said what it was

So there won't be much text in this blog. I have two young kids and a husband working today so we declared a jammy day, cause that's what you do on a Saturday right. lol.  I am desperate to get to a grocery store, our cupboards and fridge are looking pretty sparse. I have hibernated this week as if you live around Edmonton the roads have been a little ferocious at times and we live in the country, not always a good combination. ha ha

Today's juice is
4 green apples
1 pear
2 carrots
1 golden beet
1/2 inch of ginger root
1 tsp of spirulina powder

So juice all your ingredients and then put some in a protein mixer (or whatever you have), add spirulina powder, give a good shake and pour all together. Voila... pure green magic.

Glass to the left is prior to spirulina, glass to the right is with... and I am not endorsing the product, purely an example and reminder I need to work on my food photography... lol. REALLY. HA HA.

Spirulina is one of those amazing foods that once you find out what all it does you just want to put it in everything... lol No really.  It is a high protein nutrient that contains all of your amino acids (those super important things like tryptophan, tyrosine, glutathione, etc - they are kind of a big deal, just in case you weren't sure what I was talk about), contains chlorophyll, very rich in Vitamin A (meaning they are amazing for our eyes, and a few other things), and give you a huge boost of energy as well as stimulate our central nervous system.  So really it is like a party in a cup.

Giroux Family Favourite Pancakes (gluten, casein - dairy, egg free)

1 cup         Brown Rice Flour
3/4 cup      Millet Flour
pinch of sea salt
3 tsp          double bake baking powder (I use bob mills brand)
3/4 tsp       xanthan gum
1 tbsp        maple syrup
2               flax or chia eggs - 2 tbsp of flax or chia mixed in bowl with 6 tbsp of water till gelled
1 3/4 cup  Almond Milk - or milk preference
1tbsp        Apple Sauce
1tsp          cinnamon
1/2 tsp      vanilla

*I also add a handful of GF oats, about a tbsp of hemp, and a handful of raw chocolate*

Mix all together - careful not to over mix though
I let the batter rest for about 10 minutes before cooking to activate, if it is too thick at this point add a little more milk to desired pancake consistency.  These are very fluffy pancakes which for gluten free is not something that is easy to accomplish.

I use an electric frying pan and heat it too about 375, grease with olive oil or coconut oil prior to heating. The key to cooking these pancakes is
a hot pan
well oiled - put a little more on if needed every time you add more pancakes.
cover after putting the batter on the pan to cook.

I was planning to take a super awesome photo of these this morning when we made them (cause I am completely amazing at the photo's... lol) but they were all eaten by a 5 and 7 year old - 12 pancakes... wow.

Happy Saturday Everyone,
Go outside today even for just a few minutes (being its bitterly cold!) and enjoy that unbelievably bright blue sky and intense sun.

Renee
xxx