Oatmeal pancakes - Refined Sugar and wheat free

These days, I'm on the hunt for wheat free and refined sugar free recipes.  Our family has had to change up the way we eat a little bit, and it's been a challenge, but it's also been fun. Some food we have just given up completely, but for others, I've just replaced the ingredients so we are still able to eat some of our favorites.  Pancakes are definitely a favorite that we didn't want to give up at our house.  I found a recipe that I was able to modify, and whip up in about ten minutes.  These pancakes are wheat free and sweetened with maple syrup or honey.  They were delicious served with just butter, but would be tasty with a little syrup or sauteed apples on top too.

Oatmeal Pancakes
2 cups whole oats
2 eggs
1/2 cup milk
1/4 cup coconut oil (melted)
1/4 cup real maple syrup or honey
1 tsp vanilla extract
1 tsp baking powder
1 tsp cinnamon
1/2 cup diced dried apples (optional)

Place oats in blender and pulse a few times to make oat flour.  Add the rest of the ingredients and pulse until mixed thoroughly.  Add the apples if you are using them and pulse just to mix.  Pour onto a greased griddle or pan and enjoy!  This recipe makes about 12 small to medium sized pancakes.

Chewy Granola Bars

I'm so excited about this recipe!  I've been looking for a good recipe for granola bars that doesn't use corn syrup or tons of sugar, for a while now.  I've had failures, here is one example.  These bars are adapted from a recipe I found in Whole Living magazine.  You could use whatever dried fruit you have on hand, and if you want to add nuts or seeds, that would be fine too!  Hope you enjoy them as much as we did! 

Ingredients:

3 cups whole oats
4 tbsp ground flax meal
1/2 cup craisins
1/2 cup raisins
2 tsp ground cinnamon
1 tsp coarse salt
1/2 cup peanut (or any nut butter) butter
1/2 cup unsweetened applesauce
1/3 cup real maple syrup or honey
1/4 tsp vanilla exract

Preheat oven to 350 degrees and grease an 8x8 inch pan with coconut oil or olive oil and line with parchment paper.  Combine the first six ingredients and mix together.  In another bowl mix together the wet ingredients and stir to combine.  Add the wet ingredients to the dry ingredients and mix together.  Press mixture evenly into the pan with your hands.  Bake until the bars are golden brown and firm, about 30 minutes.  Let cool completely and remove from pan.  Store bars in an airtight container for up to 3 days.

Mediterranean Turkey Meatballs

I think I am going to start updating the blog again, now that I actually have my appetite back. I'm well into my second trimester and finally starting to feel better.  So, hopefully more yummy blog posts to come!

I love meatballs, all different kinds. I love how you can dress them up with sauces or change them completely with spices.  They are not fancy, but versatile and so tasty!  I was in the mood for Mediterranean food, and found a recipe from Cooking Light, it was a quick and easy meal.  As I was cooking the meatballs, I sauteed a bell pepper in another pan and made some homemade Tzatziki (by no means authentic, but still really good) sauce.  We ate the meatballs over spinach salad and topped with the peppers, Tzatziki, and feta cheese.  They would also be tasty wrapped up in pita bread!  Enjoy!

Mediterranean Turkey Meatballs:

1/2 cup panko or plain bread crumbs
1/4 cup (1 ounce) crumbled feta cheese
1 tablespoon minced red onion
2 tablespoons store-bought or homemade pesto
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 pound ground turkey breast 
1 garlic clove, minced

Mix together, careful to not over mix.  Shape into balls or disks and cook in olive oil over medium-high heat, until cooked through.

Homemade Tzatziki:

1 cup Greek yogurt
1 tsp minced garlic
1 chopped cucumber
1 tsp dill (I didn't have any, and it was still super tasty)
salt and pepper to taste

Mix together and store in fridge until ready to eat.