Tuesday

Ingredients

• 1.5 cup Almond flour
• 2 Large eggs
• 0.25 cup Almond milk
• 1 tbsp Maple syrup
• 1 tsp Vanilla extract
• 0.5 tsp Baking powder
• 1 pinch Sea salt
• 1 tbsp Butter, for the pan

Method

1. 1Whisk all ingredients in a bowl until smooth.
2. 2Heat a nonstick skillet over medium-low; add a pat of butter.
3. 3Pour ¼-cup pancakes; cook 2–3 minutes per side until golden.
4. 4Serve with berries and a drizzle of maple syrup.

Ingredients

• 2 tbsp Olive oil
• 1 Yellow onion, diced
• 3 Garlic cloves, minced
• 1 bunch Lacinato kale, chopped
• 2 can Cannellini beans, 15 oz each, drained
• 6 cup Vegetable broth, low sodium
• 1 tsp Dried oregano
• 1 pinch Salt & pepper
• 1 Lemon wedges

Method

1. 1Warm olive oil in a Dutch oven; sauté onion until soft, 5 min.
2. 2Add garlic and oregano; cook 1 min.
3. 3Pour in broth and beans; simmer 15 min.
4. 4Stir in kale; cook 5 more min until tender.
5. 5Season, finish with lemon, and ladle into bowls.

Ingredients

• 3 Zucchini, spiralized
• 0.33 cup Basil pesto
• 0.5 cup Cherry tomatoes, halved
• 1 tbsp Olive oil
• 2 tbsp Pine nuts

Method

1. 1Warm olive oil; sauté zoodles for 2 min.
2. 2Toss with pesto and tomatoes off heat.
3. 3Top with pine nuts and serve.