Breakfast Crepes

1 ½ tbsp. flax seed
1 ½ cups milk (we use soy milk)
½ tsp. pure vanilla extract
3 tbsp. coconut oil
1 cup whole wheat flour (I use hard white wheat)
Dash of sea salt
1 tsp. coconut oil (for coating pan)

Whisk flax seed and soy milk in a bowl. Add vanilla, coconut oil, and whisk again to combine. In another bowl, combine flour and salt – stir. Combine wet and dry ingredients until smooth and all lumps have disappeared. (I skip all of these steps. I put everything in my Vita-mix (a blender will work) and then blend on low for a minute or two!)

Heat 1 tsp. coconut oil on skillet. Scoop ¼ cup of batter onto pan and immediately rotate pan in a circle, spreading batter across the pan. Cook for a couple of minutes until crepe is dry on top and you can easily lift it off of the pan.

Serve with fresh fruit, jam, or peanut butter.

Creamy Pasta Primavera

Creamy Pasta Primavera


1 tablespoon olive oil
2 tablespoons onion, chopped
2 cloves garlic, minced
1 teaspoon oregano
1/4 teaspoon dried thyme
1/4 teaspoon dried rosemary
1 and 2/3 cup milk (We use soy - rice or almond will work as well)
1/4 cup coconut oil
1/2 teaspoon of salt and pepper
1/4 cup flour (I used wheat)
2 cups vegetables cut into small pieces - broccoli, mushrooms, cauliflower, zucchini, etc.


1. In a large saucepan, heat olive oil over low heat. Add onions, garlic, oregano, thyme and rosemary. Saute.
2. Add milk, coconut oil, salt and pepper, and flour.
3. Transfer everything to a blender (I used my vita-mix) and blend on low until smooth. Be sure to hold the lid down! No one likes cleaning things off of their ceiling :) Once blended, return to large saucepan.
4. Steam vegetables. Add to saucepan.
5. Serve over pasta. Yum!

Chewy Chocolate Chip Cookies

3/4 cup coconut oil
2 cups sucanant
2 teaspoons vanilla

1 tablespoon + 1 teaspoon whole flax seeds
1/2 cup soymilk

2 cups whole wheat flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips


Directions
Preheat oven to 350 F.

Grind the flax seeds on high in a blender until they become a powder. Add soymilk and blend for another 30 seconds or so. Set aside.

In a large bowl sift together wheat flour, cocoa, baking soda and salt.

In a separate large bowl cream together coconut oil and sucanant. Add the flax seed/soy milk mixture and mix well. Add the vanilla.

Fold in the dry ingredients in batches. When it starts to get too stiff to mix with a spatula, use your hands until a nice stiff dough forms. Add the chocolate chips and mix with your hands again.

Roll dough into 1 inch balls and flatten into a disc that's about 1 1/2 inches in diameter. Place on an un-greased cookie sheet about an inch apart.

Bake for 10 minutes. Remove from oven and let cool for about 5 minutes, then set them on a wire rack to cool completely.