Vegetable Chicken Soup

chicken-vegetable-soup

I was fighting off a cold today and the Boulder weather was unusually cloudy and chilly today. So vegetable soup seemed the answer! This has chicken in it, but you can easily make it vegetarian or add beef instead.

Chicken Vegetable Soup

Ingredients
1 lb or so chopped up chicken thighs
Several cloves of garlic, chopped1 small red onion, chopped
Shiitake mushrooms, sliced
3-4 carrots, sliced
4 stalks celery, chopped
Green beans, chopped
1 medium zucchini, chopped
2-3 tomatoes, chopped
Several leaves dinosaur kale
1 carton chicken broth or vegetable broth
2 cans garbanzos
1 cup white wine
3-4 bay leaves
tsp or so of rosemary
tsp or so basil
smoked paprika
sea salt and black pepper
squeeze of Sriracha sauce
juice of one lemon
2-4 cups water
Extra virgin olive oil
2 Tbsp butter

Directions
In a large pot, add olive oil and butter, turn pan on medium high. Chop up chicken in chunky pieces. Add garlic, mushrooms, and onion, and cook until chicken is done. Add other vegetables, and cook/saute for a few minutes. Add seasonings. Add broth, wine, lemon juice, garbanzos, and water. Bring to a boil, add lid and cook for an hour or more over low to medium heat with lid on. Serves–a bunch of people, or makes great leftovers! Enjoy!

Pumpkin Protein Breakfast Bowl

It’s Thanksgiving, and all the tempting treats are making their appearance. Don’t let that healthy resolve disintegrate into a pile of extra pounds. Here’s a healthy, delicious way to partake…

 

I love pumpkin–any time of the year! And it can be used in so many dishes and drinks. You can enjoy its rich yummy goodness in a myriad of ways.

If you like pumpkin pie, you’ll love this nutrient-dense, antioxidant-rich, protein-packed smoothie!

Pumpkins are a rich source of beta carotene and vitamin A, vitamin C, magnesium, potassium, zinc, and fiber which benefit your eyes, skin, immune system, bones, digestion, and heart health. It is also rich in anti-inflammatory compounds, and contains l-trytophan, which helps you sleep and feel calmer.

The fiber in pumpkin fills you up without adding tons of calories (unless you’re eating pumpkin pie!)

And I added ginger, which is a monstrously powerful anti-inflammatory, so if you have achey joints or stiff sore muscles, this is a great addition to your smoothie.

Enjoy this rich creamy, satisfying smoothie!

Pumpkin Bowl or Smoothie

1/2 small can organic pumpkin

1-2 teaspoons pumpkin pie spice

1 cup coconut milk (you can use the kind that comes in a can, or the milk that comes in a carton)

1 teaspoon real vanilla

1 banana

2 scoops of grass fed/cold processed vanilla whey (I use this kind)

several chunks of uncrystalized ginger (this kind from Trader Joe’s is great-not a lot of sugar)

a few ice cubes

Blend until smooth and enjoy this in a bowl with nuts, cinnamon and a drizzle of maple syrup or add more milk till it becomes a creamy smooth smoothie that tastes like pumpkin pie. I love these things!!

Enjoy!

Till next time,

Stay healthy and lean!

cat e1335982521218 Inflammation Silent and Sneaky Partner of Aging and Disease

 

Author 101 Anti-Aging Superfoods and the Anti-Aging Superfoods Recipe book

The Top 101 Foods that Fight Aging 3D BOOK 150x150 Inflammation Silent and Sneaky Partner of Aging and Disease

 

 

 

Catheadandshoulders Inflammation Silent and Sneaky Partner of Aging and DiseaseCatherine (Cat) Ebeling RN BSN,is a back to basics diet and nutrition specialist. In addition to her advanced degree in nursing from a major medical school, she has spent the last 30 years intensely studying diet, health and nutrition. She also has a book titled “The Fat Burning Kitchen, Your 24 Hour Diet Transformation” that has sold over 60,000 copies worldwide, and has helped thousands of people transform their lives, lose weight and improve their health.

Her mission is to help others prevent disease, lose weight, and live their best life ever.
Nutrition made Easy. Simple.Smart.Nutrition.

 

Venison Steak with Root Vegetables

marks-meal

An easy dinner with summer’s harvest veggies. This is a venison steak, thanks to our friend Mark, but you can buy a delicious grass fed steak too! Add in some local, fresh green beans and some sauteed root veggies (we used potatoes, carrots and squash), with a little pesto on top, and PRESTO! You have a delicious, healthy, low carb fat burning dinner.

Zoodle Artichoke Spaghetti

zoodle-arthichoke-speghetti

Zoodles are the new noodles! Full of nutrition, and LOW CARB! No more fattening, gluten-y pasta. Zoodles are the fat burning version of yumminess. I just got a Veggie/Noodle maker so I thought I’d give it a try. You can buy these gizmos at Target or any local kitchen gadget store. Or online…they aren’t expensive! Or, you can often buy Zoodles at some stores already zoodled! If not, just make some thin sliced zucchini and/or summer (yellow) squash.

Ingredients
Garlic-I used a lot!
Red onion, sliced or chopped
Olive oil
Canned artichokes
Organic red pasta sauce (check for a low sugar or no sugar variety)
Ground beef

Directions
Saute in onions and garlic in pan, set aside. Cook beef in another pan, add artichokes and red sauce and heat on low. Add ZOODLES or zucchini to onions and garlic and saute over high heat stirring the whole time for about 3-5 minutes. Dont over cook. When tender but still firm, remove from heat.
Add salt and ground pepper.
Drain excess water from zoodles, and pile zoodles on plate. Add generous scoop of red meat sauce and enjoy!!

Can be made without meat if desired.

Damn Big Salad!

big-ass-salad

My local healthy grocery store has an amazing little salad bar with organic veggies. I go there almost daily, I mean DAILY for a salad. I try to vary it some, but usually just end up getting a bit of everything–as far as veggies go. I mean, even if you are eating a low carb diet (which I am), veggies are basically free–in terms of carbs and calories (does anyone count those anymore?). AND they are FULL of all kinds of amazing, awesome nutrition, antioxidants, and massive phytochemicals that fight cancer, disease, keep you young and trim your waistline. Go for it!

If you can find a great salad bar near you–and avoid all the gloppy, fattening, sweet, processed foods, load up. I usually get a pile of greens, red onions, red cabbage, carrots, tomatoes, arugula, mushrooms, artichokes, and a little bit of beans or garbanzos. Drizzle with EVOO and a snizzle of apple cider vinegar. Dig in! Sometimes I add a few chunks of roasted chicken or hard boiled egg too.

Dandelion Green Omelet and Sweet Potatoes

gk-eggs-dandelion-greens-sweet-potatoesEver eat Dandelion greens? They are delicious–with a spicy bite a little like arugula, and full of massive amounts of nutrients. Try them this way–in an omelet. Add in a little bit of (raw) goat cheese at the end and enjoy!!

Saute greens in butter until tender, add beaten eggs, cook until almost done, fold in goat cheese and serve with browned sweet potatoes. Your day will start out RIGHT with this breakfast! (toast optional)

Mediterranean Chicken and Veggies

A quick and easy, but fantabulous meal! gk-med-veggies-and-chicken-jpgKeeping a rotisserie chicken on hand is the best way to find a base for an easy and quick lunch or dinner. Try this one from my friend  who is making a wonderful documentary about What to Eat.

Mediterranean Veggies with Rotisserie Chicken

Ingredients
Eggplant
Red onion
Red pepper
Green pepper
Zucchini
Fava beans
Olive oil
2-4 cloves garlic
Sea salt and fresh pepper
Oregano and/or basil
Grated Parmigiana Reggiano

Directions
In a big frying pan, heat the olive oil, and saute the onion and garlic till tender. Add other veggies and saute until tender. Add chopped chicken and heat for a couple minutes. Add oregano or basil if desired, serve topped with Parmigiana Reggiano (optional).

Zucchini and Tomatoes with Basil

Zucchini, Tomato and Corn Dish

When zucchini and tomatoes are in season, nothing compares to the delicate nutty taste of fresh picked zucchini and the sweet juicy tang of tomatoes. Finding both of these locally grown means that these vegetables are at their peak of flavor and nutrition. Tomatoes are full of lycopene and other powerful antioxidants, as well as vitamin A and C. Zucchini is an excellent source of manganese, vitamin C, magnesiu, vitamin A, fiber, potassium, folate, copper riboflaviin and phosphorus.

Basil is also a powerful superfood and contains flavonoids anv volatile oils which are uniquely health protecting. Basil actually provides protection against dangerous bacteria which can cause food poisoning including: listeria, staph, E.coli, and more.

Ingredients
1lb or so of fresh small zucchini, sliced thinly
2-3 firm medium to small tomatoes, (Roma tomatoes are good), chopped
2 Tbsp extra irgin olive oil
2-4 cloves of garlic crushed and minced
handful of fresh basil chopped
sea salt
fresh ground pepper
1-2 Tbsp grass fed butter
A couple of thin slices of prosciutto or cooked bacon

Directions
Add olive oil, zucchini, and garlic to a pan over medium heat and cook for a couple minutes until zucchini is beginning to be tender. Add tomatoes, seasoning and just heat through–30 seconds or so. Add bacon and basil and toss. This is also AMAZING added to scrambled eggs!

Serves 4

Healthier Mayonnaise

mayo

This mayo is absolutely divine–and easy to make! And it doesnt have all those harmful, fattening ‘bad fats’ in it, like soybean oil and corn oil, and sugar/corn syrup. The best oil to add is avocado–it’s delicious, rich and full of antioxidants and nutrition! And you don’t need a lot.

Ingredients
1 whole egg
2 egg yolks
1 Tbsp Dijon mustard  or grainy mustard
1 Tbsp lemon juice
sea salt to taste
1/4 tsp white or black pepper
2/3 cup extra virgin olive oil (usually has a strong olive oil taste) or avocado oil

Directions
Combine the eggs, mustard, lemon juice, salt and whilte peper inbleder or food processor. On low speed, add oil slowly, drizzling in. Continue blending until oil is well mixed in. Makes about 1 1/2 cups. Refrigerate to thicken and store in airtight container for up to two weeks. Enjoy on everything!

Quinoa Tabouli Salad

Tabouli middle eastern salad at glass bowl over floral napkin

this Middle Eastern salad normally uses cracked wheat, but quinoa is a much better, gluten free substitute. Quinoa is not really a grain, but a seed, and it is packed with antioxidants, nutrients and ALL the essential amino acids. Quinoa is high in protein, making it a good substitute for meat–it is also high in lysine, important for tissue growth and repair.

Quinoa also contains magnesium, manganese, copper, iron and phosphorus, along with antioxidants, B vitamins, and fiber–especially helpful to those who suffer from migraines, high blood pressure, diabetes and heart disease. Quinoa also contains lots of riboflavin, a B vitamin needed for energy production.

This salad is great chilled, or served at room temperature. For added flavor and protein, add some raw or natural feta cheese on top.

Ingredients
2 cups cooked and drained quinoa (try red, black or a combination of colored quinoa)
1 cucumber, chopped
2 medium tomatoes, chopped, or 1 cup cherry tomatoes, halved
1 bunch green onions
1/2 cup fresh mint
2 cups fresh chopped parsley
2-4 cloves garlic, smashed and minced
1/4 to 1/3 cup feta cheese (optional)
cup up chicken for extra protein (optional)
almonds (optional)

Dressing
1/2 cup fresh lemon or lime juice
1/2 cup extra virgin olive oil
sea salt and fresh ground pepper

Directions
Cut up veggies for salad and toss with quinoa and dressing. If you have time, this tastes better after 2-4 hours when vegetables and quinoa soak up dressing better. Serves 4.

 

Easy Shish Kabobs

Steak and assoretd vegetables including onion, orange and green bell peppers and summer squash on bamboo skewer sprinkled spices ready for the grill

Read about the amazing health power of onions here!

Shish Kabob Ingredients
2 lbs beef, lamb, chicken cut into 1 and a half inch cubes
1/2 lb of Baby Bella or white button mushrooms
1 large or 2 smaller sweet red onions or Vidalia onions quartered
1 medium zucchini or summer squash or both cut into thick slices and sliced down the middle
1 fresh pineapple cut into thick slices
1 each green, yellow and red peppers, quartered and cut into 1″ slices

Marinade
1 cup tamari (gluten free soy sauce)
3 Tbsp of honey
Juice of 1 lemon or lime
2-4 cloves of garlic, crushed and minced
1 thumb freshly grated ginger root
a couple shots of Tabasco sauce, Sriracha, pinch of cayenne, OR hot pepper flakes

Directions
Mix up marinade in large glass bowl or glass baking dish. Cut up meat and veggies and place all EXCEPT THE PINEAPPLE in marinade. (don’t put pineapple in with meat and veggies, it turns the meat into slimy mush-ugh!)

Marinate 1-4 hours or overnight. Thread meat onto skewers and thread veggies and pineapple onto separae skewers. This prevents veggies from getting overcooked while meat is cooking. On a grill over medium high heat, grill skewers, turning carefully until evenly browned and meat is cooked through-or at least pink if beef. Delicious served with browned garlic and quinoa.

Easy Apple Crisp

apple crisp

Apples are literally falling from the sky here in Colorado right now. I have never seen so many apples and apple trees everywhere! So what’s a person to do? Of course, you make apple crisp! I love this stuff–it’s better than apple pie and so much easier! And it’s gluten free, although not Paleo this way, but you can make it Paleo.

Ingredients
6 fresh crisp tart apples, sliced. You can choose to remove skin or leave it on–I like the extra taste and fiber of the skin!
2 or so tsp cinnamon
Rolled oats
1/4 cup brown sugar or maple syrup
1/4 cup butter
pinch of salt
more cinnamon

Directions
Preheat oven to 375 degrees. Core and slice apples in thin slices. Sprinkle generously with cinnamon. Load into a greased baking dish with sides (I used an 8×8 brownie pan).

In food processor, or with a large fork, mix oats, sugar or syrup, butter, salt and cinnamon. Process till just crumbly, don’t overprocess!
Add crumb topping to apples, covering as completely as possible. Place in hot oven and bake 30-35 minutes till apples are soft and cooked through and crumb topping is golden brown. Enjoy! Serves four.

Pumpkin Power Smoothie

Pumpkin smoothie milk shake made with pumpkin puree and cream

A great breakfast when you want something light, fast and filling!

Ingredients
1/2 cup (approximate) Organic pumpkin
1 small or 1/2 regular/large apple
Protein powder (I used RAW protein powder)
shot of vanilla
1-2 tsp cinnamon
1 tsp turmeric
Handful of greens
Flax milk, coconut milk, almond milk, etc.
Add a Tbsp of coconut oil

Directions
Mix in blender until smooth. Add a few ice cubes if you like it cold.

 

Thai Orange Seafood Soup

Thai Orange Seafood Soup

 Thai Orange Seafood Soup

This beautiful and exquisitely delicious Thai soup makes a gracious addition to any table. Serve it as a special appetizer for a dinner party or just make it for the main course. In Thai, it’s known as “Geng Som Pla” – which actually means “Orange Fish Curry” – an ancient recipe from the Central Plains region of Thailand.

It is a hot and spicy soup with both sour and sweet overtones that make for a lively combination, especially when paired with your choice of fish and/or seafood. Use plenty of fresh local vegetables to make this a wonderfully healthy Thai soup.

I served this soup on a cold and blustery day to a friend of mine who was coming down with a cold. It hit the spot and was declared, “the best soup ever”! It’s also actually very good on a hot day! In Thailand, it’s very hot and they eat hot and spicy soups all the time to stay cool.

You can vary the vegetables in the soup, as long as the seasonings stay intact. It can also be served with brown rice or quinoa on the side.

Ingredients

6 cups organic, free-range chicken stock

2-3 medium fillets of wild caught cod, cut into chunks

10 medium shrimp OR other shellfish

Juice of 2 oranges, OR about 1 cup prepared orange juice

2 tsp. tamarind paste (available at Asian/Indian food stores) OR 2 Tbsp. lime juice

1 Tbsp palm sugar

3 Tbsp fish sauce

2 cups baby bok choy, chopped

Handful of cherry tomatoes

Handful green beans, cut into 2 inch lengths

1 small zucchini, cut into quarters and sliced

4-6 green onions sliced

PASTE

Blend in food processor, OR mince by hand—

1 shallot OR 1/4 cup purple onion

1/2-1 fresh red chili OR chili flakes to taste

1 thumb-size piece ginger

3-4 cloves garlic

1/4 tsp ground white pepper

1 extra tsp. fish sauce

1 Tbsp fish sauce

Generous handful fresh coriander (+ extra for later)

Directions

Make the soup paste, either by mincing and mixing paste ingredients together by hand, OR by placing paste ingredients in food processor and processing well.

Warm a medium-size soup pot over high heat.  Add a little butter in the bottom then add the paste you just made.  Stir-fry 1-2 minutes to release the fragrance, then add stock, orange juice, tamarind or lime, and sugar. When soup comes to a boil, reduce heat to medium.

Add the firmer of the vegetables–the beans and white parts of the bok choy.  Simmer 4-5 minutes, or until beans have softened.

Add remaining vegetables, plus fish and shrimp. Simmer 2-3 minutes, until fish has turned firm and opaque-white and shrimp are pink and plump.  Finally, add the fish sauce.

Don’t over-stir at this point, as this will cause fish pieces to break up.

 

Delicious Home-made Kale Chips with Tahini Dressing

kale chipsThese chips are delicious!! Better make a double batch, because they shrink when cooked and they go FAST!

A few good things about kale…

Kale can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in kale do a better job of binding together with bile acids in your digestive tract when they’ve been steamed. When this binding process takes place, it’s easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw kale still has cholesterol-lowering ability—just not as much.

Kale’s risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate. Isothiocyanates (ITCs) made from glucosinolates in kale play a primary role in achieving these risk-lowering benefits.

Kale is now recognized as providing comprehensive support for the body’s detoxification system. New research has shown that the ITCs made from kale’s glucosinolates can help regulate detox at a genetic level.

Researchers can now identify over 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kale’s flavonoids combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress.

Also…

Kale is high in Vitamin C. This is very helpful for your immune system, your metabolism and your hydration.

Kale is high in calcium. Per calorie, kale has more calcium than milk, which aids in preventing bone loss, preventing osteoporosis and maintaining a healthy metabolism. Vitamin C is also helpful to maintain cartilage and joint flexibility

Kale is a great detox food. Kale is filled with fiber and sulfur, both great for detoxifying your body and keeping your liver healthy.

Ingredients
1 large bunch of kale, inner ribs removed
2 tablespoons lime juice
2 tablespoons extra virgin olive oil
4 tablespoons tahini
1 teaspoon nutritional yeast
1 teaspoon crushed red pepper flakes
½ teaspoon salt

Instructions

Preheat the oven to 200 degrees F (or plug in your dehydrator). Line a baking sheet with foil or parchment.

Wash and thoroughly dry the kale, then remove the leaves from the tough inner stem. Slice or rip into large pieces. Remember- they’ll shrink as they dehydrate so don’t go too small. Place in a large bowl.

In a small bowl, whisk together the remaining ingredients. Pour over the kale and coat each leaf thoroughly. It’s messy, but the best way to do this is with your hands.

Spread the chips in a single layer on the baking sheet or in the dehydrator. The dehydrator should take approximately 8 hours. The oven will take up to an hour (start checking on them after 30 minutes. They’re ready when the seasonings are completely dry and the kale is crispy.

Curried Sweet Potato Soup

Pumpkin, sweet potato and carrot soup with a dollop of yoghurt, in a white bowl on a blue background, with copy space above and below.  More soup:-[url=http://www.istockphoto.com/file_search.php?action=file&lightboxID=3666414]here[/url]

A rich and satisfying soup with the exotic taste of the East to fill you up!

Sweet potatoes are not just another starch root vegetable. They contain numerous, significant, and surprising health benefits, including antioxidants, anti-inflammatory compounds, and blood sugar-regulating substances. Their bright orange flesh is one of the best sources of beta carotene, the pre-cursor to vitamin A. Sweet potatoes contain 1000-6000 micrograms of vitamin A in every 3 oz serving. But be sure to include some healthy fat like grass fed butter with those, because your body can’t absorb or convert that beta carotene into vitamin A without some fat!

Sweet potatoes’ phytonutrients lower your health risk from free radicals and heavy metals. These phytonutrients also help with digestive tract problems including IBS and ulcerative colitis.

And be sure to be generous with those super powerful spices–curry powder, coriander, cardamom, and turmeric which have massive benefits from anti-aging, brain health, cancer protection to arthritis.

Ingredients
3-4 sweet potatoes, cubed
1 medium sweet onion, diced2 celery stalks, diced
1 garlic clove, minced
1/4″ fresh ginger, peeled and minced
1/2 tsp curry powder with turmeric
1/2 tsp coriander
1/4 tsp turmeric
1 tsp sea salt
pinch of cayenne pepper
5 cups vegetable or chicken stock or bone broth
1 cup coconut milk
1 Tbsp butter
1/2 cup roasted pumpkin seeds

Directions
Heat butter in larg pot and saute onions and celery until onions are translucent. Add minced garlic and saute briefly Add remining ingredients and bring to a boil. Reduce heat and simmer for 30 minutes until tender. Let cool, and process in food processor or blender in batches until smooth. Sprinkle with roasted pumpkin seeds and serve with a large salad. Serves 4.

Fresh Veggies with Garbanzos, Garlic and Olive Oil

Fresh veggies and garbanzos

This lunch is easy and quick and a picture is worth a thousand words. I made this the other day and it was delightful–especially since veggies are out, local, fresh and bursting with flavor!

Saute up a few chopped cloves of garlic in some butter. Add your choice of veggies and steam veggies until tender crisp. Top with a generous squeeze of fresh lemon, extra virgin olive oil, sea salt, and pepper and dig in!

Spicy Black Bean Veggie Bowl

Spicy black bean veggie bowl

Want something a little lighter? Meatless meals are great for you and great for the planet. Try this filling, fiber rich, brimming with antioxidants veggie bowl.

Ingredients
1 can of black beans
1/2 lb of green beans
2-3 carrots
2-4 garlic cloves
yellow squash or zucchini
1 red onion
fresh tomato
chili powder
cumin
salsa, hot sauce or sriracha
butter

Directions
In a frying pan with butter, add 1/2 onion and garlic, chili powder and cumin and stir and cook till tender. In a sauce pan, add to beans along with hot sauce and simmer over low heat. Wash veggies, chop carrots and squash and add remaining onion to large pan with a tbsp of butter, salt and pepper. Add about 1/4 cup water and lid, simmer over medium heat until tender–dont overcook! (ten minutes approx)

Spoon up beans in bowls and add veggies, chopped tomato, and a touch of hot sauce if desired. Enjoy! Makes 2-4 servings.

BLT Salad

blt+salad+-+11874

Love Bacon, Lettuce and Tomato Sandwiches? This is a great way to enjoy that same great flavor, without the fattening bread–and with the addition of lots of green veggies, plus avocado!

Ingredients
Romaine, leaf lettuce, baby greens, supergreens, spinach, etc
Cherry tomatoes, sliced in half, or 1-2 larger tomatoes, chopped
4-6 slices natural bacon, cooked and chopped up
Avocado, chopped
Raw blue or goat cheese, optional
Extra virgin olive oil and apple cider or balsamic vinegar

Directions
Cook bacon ahead of time, chop. Clean and chop vegetables and lettuce. Assemble with generous amounts of bacon and avocado.
Add dressing before serving and garnish with cheese if desired.

Paleo Pumpkin Pancakes with Peaches

Paleopumpkinpancakes

Pumpkin is great any time of the year–dont just wait until Thanksgiving. These delicious pancakes are made with pure buckwheat flour, ground flax and vitamin A rich organic pumpkin. Buckwheat is not made from a grain, it is from a seed, so it is low glycemic and anti-inflammatory. Plus–in Colorado, we have these amazing peaches grown in Palisade, Colorado and they are the sweetest, freshest, juiciest peaches I’ve ever had!

Ingredients (all measurements approximate)
1 can organic pumpkin puree
1/2 cup pure buckwheat flour (not buckwheat pancake ‘mix’, this has wheat flour in it.
1/2 cup ground flax seed
4 eggs
1 tsp vanilla
1 tsp of baking soda or baking powder
pinch of sea salt
pinch of nutmeg and cinnamon
water or almond/flax/coconut milk to thin batter if needed

Directions
In a big bowl, add dry ingredients and mix. Add eggs, vanilla, and liquid to thin to a medium batter. Heat up large flat pan and add tbsp or so of butter. Drop batter in pan to make small pancakes. Flip when pancakes have dry bubbles around edges. Garnish with fresh peaches or berries, grass fed butter and a drizzle of real maple syrup. Enjoy!