Archives for plant-based

Runner’s Pancakes

Pancakes are a staple in our house, and this recipe comes to you just in time to prepare for National Pancake Day, March 7th! We experiment with different recipes and try different combos all the time. Maybe it dates back to my childhood when my Grandma would make all sorts of flavored pancakes for us — often times for dinner. So this recipe is a revised version of one that has been on the blog since 2012. We have changed our eating habits since then, so I thought it was a good time to update this to reflect our new tastes and nutrition. Enjoy!

Runner’s Pancakes
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Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 16 - 1/4 c. pancakes

Runner’s Pancakes


Combine all these dry ingredients in a large bowl:

2 c. Einkorn flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

1/2 tsp. cinnamon

Combine all these ingredients in your blender, in the order listed:

2 c. nut milk of choice

1 TBSP nut butter of choice

1 TBSP honey

1 tsp. vanilla extract

1/2 tsp. almond extract

2 small bananas, peeled and broken in half

2 TBSP chia seeds (once you add these, immediately blend all ingredients on high, until no lumps remain)


    1. Add liquid mixture, to the dry mixture and stir well to combine.

    2. Scoop batter onto greased griddle or pan using a 1/4 c. measuring cup

    3. After about 3-4 minutes, or until the edges start to turn brown, flip and cook on other side for about 2-3 minutes.

    4. Serve warm, topped with your favorite fresh fruit and/or maple syrup.

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Here is a little slideshow to show a visual step-by-step, if you don’t have a blender.

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Do you ever eat pancakes for dinner?

Ratatouille and My Promise to You

My promise to you: I will keep showing up. Every Wednesday I will keep sharing a recipe that is made with healthy, whole ingredients. Every Thursday, I will keep sharing my fitness update and tidbits.

I also promise to you, I will keep it real — within reason.

There is the real, sailor-swearing version of me that I try NOT to be on a daily basis. (Which may be more interesting to some, and completely off-putting to others.) Then there is the adult, matured, evolved version of me that I desperately fight to be each day. So I will promise to give you the latter; the REAL version of myself which I TRY to be every day. Being positive, making healthy food choices and choosing to stay active are all CHOICES I make daily. Some days, I wake up and the old, negative side of me wants to rule the day. Will it benefit you if I share that side of me? I certainly don’t think so; because energy spreads like wildfire.

If I post in a negative way, when I am having a bad and negative day – that just feeds the negativity which may already be brewing inside of you, because maybe you didn’t have a great start to the day. There is already enough negativity circling the globe right now, and I REFUSE to add to it. I may feel like I’m swimming upstream sometimes, but that’s ok. I’m very much an “everything is gray” person — typically able to see both sides to every story — and therefore I am equipped to swim upstream. Does it get old and tiresome? You bet. But when it comes to spreading positivity versus negativity, that is ONE thing I know for certain. POSITIVITY is paramount.

So I promise you that I will keep showing up, and I will remain REAL and positive. That is my vow to you, and the vow I’m making to myself.

Now, onto today’s recipe!! This is not ratatouille as most people may know it, but it is a “coarse stew”, which is how ratatouille originated. (Thanks Wikipedia!) It’s a great way to smash in a bunch of veggies all in one sitting and get nice and full.


1 purple onion, chopped
4 cloves garlic, minced
4 large carrots, chopped
1 large turnip, chopped
1 large rutabaga, peeled and chopped
3/4 cup cabbage, chopped
1-16 oz. bag frozen cauliflower (just toss them in whole, as is)
2 zucchini, chopped
1 yellow squash, chopped
1-8 oz. package baby portobello mushrooms, chopped
2 cups frozen peas (just toss them in last, as is)
1-26 oz. package of Pomi Chopped tomatoes
1 TBSP Italian seasoning (mine is a combo of thyme, garlic, marjoram, onion, rosemary, oregano, basil, savory and sage – huge time saver)
1/4 tsp. Real salt

*NOTE: You can use any combo of your favorite veggies, this is what we had on hand and felt like eating. We were also trying to use up some veggies from the fridge that were about to go bad (turnip, rutabaga, cabbage).


  1. In a large stock pot, add about 2 TBSP. of water and turn heat to medium. Once the water starts to get little bubbles, you can add your chopped onion. Cook for a couple minutes until they become aromatic. Add the minced garlic and stir.
  2. For the remaining veggies, chop and cook as you move along down the list of veggie ingredients. So while the onions are cooking, chop the carrots. Once those are chopped, add them to the pot and stir. Continue in this manner chopping, adding to the stock pot, stirring and chopping until you get to the frozen peas – just dump those in as is. Basically, you add the veggies that take the longest to cook, first – essentially all the root veggies – so they have the longest amount of exposure to the heat and cook time.
  3. Once all the veggies are in the pot, you can add the chopped tomatoes, Italian seasoning and salt. Stir well to combine, cover and let simmer, stirring occasionally for about 20 minutes. You can add 1/2 cup of water, if you want it to cook a little faster and provide a little more steam action!
  4. When the root veggies are fork tender, it’s ready to serve!

Serves 2 people, large portions as a complete dinner for 2 days. We had this for dinner Monday night and last night; it was fantastic reheated on the stovetop! You can also add a dash of Cholula or your favorite hot sauce, or even add a teaspoon of coconut or olive oil to your individual serving, to add some healthy fat. (You don’t want to add it when cooking, because oils break down in an unhealthy way when heated above certain temps. They are best added last, just before serving.)

I also wanted to take a minute to direct you to my Shopping List Sunday posts which have been shared on both Instagram and Facebook the past 3 weeks.

Give them a peek if you haven’t already, and comment on any one of them if you’d like for me to keep doing them. Remember, I want to be providing value to readers, but I don’t know if it is valuable, unless you engage and let me know. Thanks!

I’m open to other suggestions as well. Feel free to email me or comment below with other suggestions.

Shopping List Sunday Posts

Jan. 21st – Week 1

Jan. 28th – Week 2

Feb. 5th – Week 3

Feb. 11th – Coming up!