- 1 Cup of Gluten Free flour
- 1 Tablespoon of Flax
- 2 Tablespoons of Maple Syrup (or sugar, honey)
- 2 teaspoons of Baking Powder
- 1 Tablespoon of ground cinnamon
- 1 teaspoon of Vanilla
- 1/4 teaspoon of salt
- 1 RIPE pear - peeled & sliced
- 1 Cup of coconut milk (or preferred nondairy sub)
- Preheat oven to 350 degrees and spray muffin tin with cooking spray. You can also use this recipe to make "regular pancakes" on your stove top or griddle.
- In a medium size mixing bowl, first mash your pear slices like you would a banana.
- Add flour, flax, baking powder, cinnamon, and salt. Give it a quick toss together.
- Add vanilla, maple syrup, and milk. I added my milk first a 1/2 cup- mixed, then a 1/4 cup at a time there after to make sure it wasn't too runny.
- Mix until you get the lumps out of the batter. You don't want it to be too thick or too runny. There's a happy medium and 1 cup should be just about right.
- Fill muffin tin cavities to almost full. I topped some of mine with additional diced pears- optional. Bake at 350 degrees for about 25-28 minutes. You can check their doneness by using a toothpick in the center. If baking mini muffins, they will only need to cook about 12-15 minutes.
- Let cool in pan for 5 minutes before removing.
- 1 Artichoke - steamed & cleaned as noted above
- 1/4 cup of Fresh Kale - cleaned and chopped
- 2 oz of softened cream cheese
- 1 TB of greek yogurt
- Parmesan cheese - for sprinkling on top
- Preheat oven to 350 degrees.
- a bowl, chop up your fresh artichoke heart pieces and all chopped kale.
- Mix together with softened cream cheese and greek yogurt. You can also add a bit of chili flakes & garlic to spice it up!
- Using a single serving size baking dish or ramekin, fill with your dip mixture and top with parmesan cheese.
- Bake for about 10 minutes then switch oven to broil. Remove from oven once cheese is toasty and starts to brown.
I let the dish cool before transferring to the lunch box. Little Miss can enjoy at room temperature or heated for a few seconds in the microwave.
I packed her lunch up with tortilla chips for dipping, watermelon balls, diced cooked chicken breast, and carrot sticks.
With the edible artichoke parts not used in the dip, I used the remaining "meaty" sections as an adding topping for my own salad. Yum! A way I've not tried them before. My lunch is also packed with chicken on my salad, watermelon balls, and spicy falafel chips.
Little Miss gets 60 points for doubling her artichoke points since it was a new food! Mama gets 45 for hers.
I can't wait to experiment more with this nutrient packed plant! Not too shabby for my first time cooking a fresh one myself. ;)
I am so thrilled to have participated in the Crunch A Color™ Healthy Lunch Challenge again. There's no greater joy then taking Little Miss to the market and talking about new foods to try, having her get excited about them, and educating her on their nutritional value. It was an awesome challenge for she and I both this week to think outside the lunch box and come up with new fresh ideas!
Start your own Healthy Lunch Challenge!
What new foods will you try?
Who will get the most points in your family?