blueberries – Coach BJ

December 3, 2017

Blueberry Pancakes – A Saturday Morning Breakfast

Tom makes beautiful plant-based blueberry pancakes once in awhile on a Saturday morning. I am truly thankful for his cooking skills. These pancakes are made from whole foods – light and sooo tasty with an added benefit of being nutritious. Top with blueberries or your favorite fruit and nuts. Add a small amount of maple syrup, however not quite as much as pictured in my iconic pancake image…haha!

PANCAKES ON THE GRIDDLE: Pour a spoonful of batter on the hot griddle.

MAPLE SYRUP: Beautiful highlights from maple syrup.

Are you getting hungry yet! Oh one more thing, Tom makes steamed yellow potatoes and onions to go along with the pancakes.

BREAKFAST POTATOES: Yellow potatoes and onions sauteed and steamed.

What a Saturday morning treat!

BASIC PANCAKE RECIPE
These pancakes will get your day off to a good start!

Serves 4
1/2 cup (less 3 tablespoons) white whole wheat flour
1/2 cup whole wheat pastry flour
3 tablespoons arrowroot
1/2 teaspoon baking soda
1 teaspoon vanilla extract
1 cup almond milk
1 whole banana preferably ripe, mash
1 tablespoon flax seed meal
1/4 cup aqua faba (garbanzo beans brine)
2 tablespoons raisins
Optional: Add nuts and/or fruit to the batter or use as toppings

In a medium bowl, mash the banana with a fork, then add all other ingredients. Mix these ingredients until thoroughly combined, do not over mix. Let the batter settle for about 10 minutes. Heat a non-stick skillet on medium-high until droplets of water bounce on the skillet surface. Add batter to hot skillet and when bubbles appear on top of the batter, flip the pancake over to complete cooking. About 60 seconds per pancake.

Nutritional Facts: Per Serving, 189 Calories From Fat 19, Total Fat 4g, Saturated Fat 0g, Cholesterol 0mg, Sodium 166mg, Total Carbohydrate 37g, Dietary Fiber 5g, Sugars 8g, Protein 4g

Try making these easy pancakes, see if you love them as much as we do. HAVE A GOOD DAY!

August 15, 2017August 14, 2017

Blueberries In The Round and more

Coach BJ's Blueberry Cobbler in the Round

I’m totally in love with cobblers in the round with a hint of peanut butter in the cobbler… throw in some beautiful fresh blueberries with a splash of a juicy peach…makes my mouth water. Decadent without many calories; plant-based fruits produce natural sugar – the best. Natural fruits…what a dessert treat!

Aren’t we lucky to be surrounded by fruit orchards here in Central PA. We love to support our local farmers who work so hard to bring freshness to our table. We have no excuse for not eating healthy fruits and for those less fortunate there are various outlets and food pantries where in-season fruit is available for the asking if you qualify. Tom and I participate in the Gleaning Project where we help other community volunteers collect fruit which would otherwise go to waste but is now distributed to people who are eager to eat fresh vegetables and fruit.

Here are a few of the cobblers I’ve made this season. Even when the fruit is out of season, it is perfectly fine to use frozen fruit…so enjoy cobbler all year “in the round”.

Coach BJ's Blueberries cobbler in the Round — Coach BJ’s Blueberries Cobbler in the Round

…and there’s more…

Coach BJ's Blueberries and Peaches Cobbler in the round — Coach BJ’s Blueberries and Mangoes Cobbler in the round

…and more…

Coach BJ's Strawberries and peaches cobbler in the round — Coach BJ’s Strawberries and Peaches Cobbler in the round

…more…

Coach BJ's Peaches and Cherries cobbler in the round — Coach BJ’s Peaches and Cherries Cobbler in the round

Now let’s dig into that fruit cobbler! But which is your favorite…blueberries, cherries, peaches, mangoes or strawberries? My favorite is the last one I’ve made, so mix and match fresh or frozen fruits!

July 20, 2017September 9, 2017

A Touch of Blue Cornbread

A lovely look with flecks of blue and a lovely taste!

A Touch of Blue Plant-Based Cornbread — Coach BJ’s A Touch of Blue Cornbread

Serves=10
1 cup unsweetened non-dairy milk
1/3 cup water
1/2 lemon (juice plus 1 teaspoon zest)
1 cup white whole wheat flour
1/2 cup yellow cornmeal
1/2 cup blue cornmeal
1/2 teaspoon baking soda
3/4 teaspoon baking powder
2 tablespoon date paste or maple syrup
1 teaspoon vanilla extract
3 tablespoons flaxseed meal
3 tablespoons aquafaba (chick pea brine)
1/2 cup blueberries (wash and pat dry)

Preheat oven to 375° F. In a small bowl measure non-dairy milk and water, add juice and zest from 1/2 lemon into this liquid. Set aside. In a medium size bowl mix these dry ingredients – flour, corn meals, baking soda and baking powder. To the wet ingredients add sweetener, vanilla, flaxseed meal and aquafaba then whip this mixture. Combine wet ingredients into dry ingredients. Pour batter into non-stick loaf pan; top with blueberries. Bake for about 30-35 minutes. Cool before slicing.

Nutrition Facts
Calories 120 Calories from Fat 13, Total Fat 1g, Saturated Fat 0g, Cholesterol 0mg, Sodium108mg, Total Carbohydrate 24g, Fiber 2g, Sugars 3g, Protein 2g