Cool Breakfasts for Hot Mornings

We are having an unusually warm Summer on the South Island this year. I am not complaining!

Actually I am enjoying every steamy degree on the thermometer... but I have certainly changed my eating habits in this heat.  I am not interested in my usual breakfast fare these days... eggs, pancakes, and even waffles are just not appealing.  I have been coming up with other things to enjoy as the temperatures soar... cold breakfasts are just better right now.

I like to select some fruit, occasionally nuts or seeds, some protein, a bit of cinnamon and sometimes stevia.  The combinations are endless.

Here are a few of my favorites so far... of course they are all gluten free.

Chocolate Cherry Smoothie

chocolate protein powder, unsweetened original Almond Breeze, frozen cherries

WWP+ = 4

Fruit and Seed Yogurt Bowl

fat free plain Greek yogurt, goji berries, hemp seeds, sunflower seeds, flax meal

WWP+ = 5

Cottage Cheese and Berries

fat free cottage cheese with thawed frozen mixed berries

WWP+ = 2

Egg White and Flax Muffins

egg whites, ground flax, cinnamon, stevia

WWP+ = 4

addition PPV for the cheese

I also like these slathered with PB2 or nut butter

Protein Pudding with Cherries

Greek yogurt, vanilla protein powder, thawed frozen cherries

WWP+ = 4

Chia Pudding with Yogurt and Berries

Greek yogurt, thawed frozen berries, chia pudding made with 2 Tbs chia seeds and 1/3 cup Almond Breeze.

WWP+ = 4

A couple of weeks ago, I even had a big kale salad!

What do you like to have for breakfast on a hot morning?

My New Flax-Coconut Pancake… you’ll see why

The main thing on my shopping list when we visited the Trader Joe’s in Silverdale, WA earlier this week, was pumpkin butter.  I love this stuff and I happen to think that TJ’s is the very best.  Each 1 tablespoon serving is only 40 calories, and it’s all carbs… no fat, no protein… but does have lots of Vitamin A. 

It’s not health food, folks.  But it is truly delicious!  And for you fellow Weight Watchers, it is only 1 P+ per serving.  Yes, I have made pumpkin butter and sweet potato butter myself… and it is really easy to do and it is very good.  But when I finally get an opportunity to get across the border and find a TJ’s, especially in the Fall, I do stock up!

In honor of opening the first jar this morning, after our run, I made up a new grain-free pancake!  I wanted to have something tasty to spread that lovely, spicy pumpkin butter over… I thought it would be a little more elegant than just eating it out of the jar with a spoon, or my fingers!

Flax-Coconut Pancake
Makes 1 serving

• 1 Tbs ground flax seeds
• 1 Tbs coconut flour
• 1 egg
• 1/4 cup egg whites
• splash of vanilla
• dash of cinnamon

1. Mix all the ingredients till well blended and then pour into prepared skillet over MEDIUM heat.
2. Cook till the mixture bubbles, about 5 minutes.
3. Then flip and cook second side about 2 or 3 minutes.
4. Remove to serving plate and garnish with your favorite toppings.

Per serving, without toppings.
Weight Watchers P+ = 4.
Calories 185; Protein 15g; Carbohydrate 8g; Fat 9g; Fibre 5g.

If you want something a little lower in fat, just replace the whole egg with 1/4 cup of egg whites.  And of course you can double the ingredients... and make two cakes instead of just one!

Printable Recipe

Are you a pumpkin butter or sweet potato butter fan?  Have you ever made it?

If you haven't, but would like to, check out my recipe… it is so easy!  

A New Coconut and Flax Protein Pancake

I have been experimenting a bit with pancake recipes again lately.  Eggs and omelets just don’t cut it every day for breakfast…

I do like the flavor that coconut flour brings to my morning cakes, but today I wanted something a little different so I added a bit of vanilla whey protein powder and ground flax to the mix.  They turned out really well… nice texture and great taste. 

The cake fluffs up quite nicelly, too… no need for baking powder this time.

I served it with a bit of sugar free syrup and some fresh strawberries… if I had thawed frozen berries, I wouldn’t bother with the syrup at all.  You could also top these with your favorite nut butter or a bit of honey or maple syrup too.

Coconut and Flax Protein Pancake
Makes 1 serving

• 1 Tbs milled flax seed
• 1 Tbs coconut flour
• 1 Tbs vanilla whey protein powder
• 1/4 cup egg whites (2 egg whites)
• splash of water
• dash of cinnamon

1. Mix together the flax seed, coconut flour, protein powder and egg whites in a bowl.
2. Add a splash of water and cinnamon and mix again.
3. Pour into a heated non-stick pan and cook for about 3 minutes.
4. Flip and cook the second side for about another 2 minutes.
5. Remove to plate and serve.

Per serving.
Weight Watchers P+ = 3.
Calories 142; Protein 15g; Carbohydrate 8g; Fat 5g; Fibre 5g.

Flipped and cooking the second side.

Plated and ready to enjoy.

There you have it!  Gluten free, grain free, low in carbs and high in protein.  Just right up my alley.  I know my WW buddies will appreciate the N.I. in these especially, and forgive me for the sugar free syrup!

Do you like coconut flour pancakes?

Low Carb Microwave Flax Pizza Crust... not ONLY for My Gluten Free and Paleo Friends

I really like pizza…. well who doesn’t?

But since I have given up grains and dairy, I haven’t had it very often.

I have made pizza with cauliflower crust, and it is pretty darn good, but somewhat cumbersome and time consuming to put together.  And when The Captain puts one of his favorite store-bought frozen pizzas into the oven for dinner, the whole point of it is that it is tasty and QUICK… so I have been looking…

And after doing some experimenting with flax, which has become my go-to non grain, I have come up with something really easy and really good.  I make this crust in the microwave oven in a couple of minutes, then pile on my chosen toppings and put it into the oven for 7 or 8 minutes. 

Low Carb Microwave Pizza Crust
Makes 1 serving

• 5 Tbs egg white
• 3 Tbs milled flax
• 1 Tbs nutritional yeast
• 1 tsp baking powder
• 1 tsp Italian herbs (optional)

1. Whisk the egg whites in a medium bowl and add the other ingredients.
2. Mix well and pour into 9 inch microwave safe dish. 
3. Cook on HIGH for 3 minutes.
4. Preheat your oven to 375F.
5. Remove the crust from the microwave oven and loosen from the dish by running a spatula underneath the edges.
6. Place the crust on a baking sheet and cover with your choice of toppings.
7. Put in the preheated oven and bake for 7 or 8 minutes.
8. Remove from oven; slice and serve.

Per serving, crust only.
Weight Watchers P+ = 5.
Calories 204; Protein 14g; Carbohydrate 9g; Fat 11g; Fibre 5g.

UPDATE for Smart Points followers:
Per serving, crust only.
Weight Watchers SP = 5.
Calories 204
Protein 14g
Carbohydrate 9g
Fat 11g
Saturated Fat 1g
Sugar 0g
Fibre 5g

I have made this a few times now with lots of different toppings, but I usually start with a smear of tomato paste, and then a sprinkle of Italian herbs including oregano and basil. I like mushrooms, sliced very thinly, white onions, red peppers and spinach
. 
I have also made Hawaiin Pizza with ham and pineapple chunks, and on others  I have used pepperoni.  Leftover roasted veggies also make a great pizza topping!

If you eat cheese go ahead and add a bit… makes the taste more like a pizzeria pizza.

Printable Recipe

Avocado and Egg Boats with Kate’s Flax Toast

I am so excited about both of these ideas, and although I cannot take credit for either of them, I am eager to share them with you.  This morning I put them together for such a fun and different breakfast… fully satisfying, quite colorful, and absolutely nutritious and delicious.

You can not ask for more than that… although I know you will want more of this!  And I am especially delighted that The Captain loved it and asked that I make it again soon.

Let me tell you first about the baked avocado and egg… I saw a picture of this dish earlier this morning when I read spunkysuzi’s latest blog post.  I had a perfectly ripe avocado on the counter, and I knew instantly that this would be a fun way to use it.  And so simple.  Basically all you do is scoop the seed out of the avocado and crack and egg into it and bake it till the egg is cooked. 

I had never thought to eat a cooked avocado before and it is truly wonderful!  I didn’t have a recipe to follow, just the picture for inspiration so I made a recipe up and I will share it with you.

And my toast?

This is such a great idea, especially if you are looking for something grain free or gluten free. It is a mixture of milled flax, nutritional yeast, egg whites and baking powder.  It is cooked for a couple of minutes in the microwave oven, and then toasted.  This idea was originally given to me by my friend Kate, and we have gone back and forth playing with the recipe between the 2 of us and now that we have it down, I want to share it with you, with Kate’s approval, of course.

Baked Avocado with Egg
Makes 2 servings

• 1 ripe avocado
• 2 fresh eggs
• 2 tsp bacon, cooked and crumbled (optional)
• Salt and pepper for seasoning

1. Preheat the oven to 400° F.
2. Wash the avocado and then cut it in half.
3. Scoop the seed out and discard it. (Or better yet, plant it!)
4. Place the 2 pieces of avocado in a baking dish, cut side up.
5. If the cavity is not large enough to hold an egg, scoop a bit of the flesh out and put it in a small dish to bake alongside.  Do this for each half of the avocado.
6. Crack a fresh egg into each half, and put any excess egg white into the dish with the avocado flesh.
7. Sprinkle a few pieces of cooked and crumbled bacon on top, if you are using.
8. Place the avocados and the additional dish into the oven and bake till the eggs are done to your liking.  I baked ours for 15 minutes and the eggs were still quite runny so adjust your time accordingly.
9. Remove from the oven and place each half on a plate. Serve with toast for spreading. Serve the additional avocado and egg white alongside.

Per serving, with 1 tsp bacon bits
Weight Watchers P+ = 4.
Calories 149; Protein6 g; Carbohydrate 4g; Fat 13g; Fibre 3g

Kate’s Flax Toast
Makes 2 servings

• 2 Tbs milled flax seeds
• 1 Tbs nutritional yeast flakes (nooch)
• 1/2 tsp baking powder
• 1/4 cup egg whites

1. Put the egg whites in a small bowl and whisk with a fork till they get a bit frothy.
2. Add the dry ingredients and stir.
3. Pour the mixture into a microwave cooking dish that has been lightly coated with a non-stick spray…. the dish could be anywhere from 7 to 9 inches in diameter.
4. Mike on HIGH for 2-1/2 minutes.
5. Remove and allow to cool for a couple of minutes.
6. Gently run a spatula around the edges of the cooked mixture to lift it out of the pan.
7. Cut it in half and place the pieces in a toaster.
8. Toast lightly for a minute or 2… watch it closely as it is thin and will burn easily.
9. Remove to serving plate.

Per serving.
Weight Watchers P+ = 2.
Calories 72; Protein 5g; Carbohydrate 3g; Fat 4g; Fibre 2g
(I will save the other half and probably snack on it later, slathered with Almond Butter and mashed banana.)

 

Wash the avocado and then cut it in half.

I like to use a spoon to scoop the seed out.

Place the avocado pieces and extra avocado/egg whites into a baking dish and cook till the eggs are done to your liking.  You can sprinkle with bacon bits before or after baking.

You could take the time to spread the mixture into a nice circle before cooking if you want.

After it has cooked and cooled, use a spatula to remove it from the dish.

I like runny eggs….

My plate with Kate’s Flax Toast.

The Captain’s plate with rye toast.

The baked avocado and egg mixture spreads quite nicely.

That is some of the excess baked avocado and egg white on my toast.

And runny egg added… Mmmmm.

Have you ever tried these avocado and egg ‘boats’?

Have you eaten cooked avocado before?

Easy Flax Pancakes

Sometimes my oddest kitchen experiments turn out just great!

I have been trying different combinations of ingredients in order to come up with a really good grain-free pancake.  So far I have had a couple of successes.

I love pancakes.  I used to love the big fluffy white flour pancakes that, for years, The Captain cooked for us every Saturday or Sunday morning.  Then I gave up gluten and turned to protein powder as the base for my cakes.

In January I did a Whole30 Paleo Challenge and discovered that grains and whey are not really my best friends…. so I was without pancakes for some time.  But recently I have been doing lots experimenting with coconut flour, and almond flour and have come to rely on milled gluten-free flax seeds, a lot!

These pancakes are the result of a lucky experiment.  I started out by mixing some egg whites with my ground flax seeds, along with a bit of baking powder and vanilla… but quickly realized they needed somethig to add bulk, so I mashed up half a banana and stirred it in to the mixture.

It worked!  These cakes are fluffy cause the baking powder makes them rise up.  And they are delicious… just a bit sweet, too, from the banana.  A win win and I will be making them again!  Of course I love my Vanilla and Cinnamon Coconut Pancakes too, but these make up quicker and are great when I am in a bit of a hurry.

Easy Flax Pancakes
Makes 2 cakes.

• 3 Tbs milled flax seeds
• 1/2 cup egg white
• 1/2 banana, mashed
• 1/2 Tbs vanilla extract
• 1 tsp cinnamon
• 1/2 tsp baking powder

1. Mix everything together in a large bowl and use half the of the batter for each pancake. 
2. Pour into a pan that has been coated with non-stick spray and allow to cook about 3 or 4 minutes oer side The edge will be dry when it is time to flip.
3. The cake will puff up as the second side cooks.
4. Remove cake to a plate and cover to keep warm.
5. Repeat for the rest of the batter.
6. Serve with fresh fruit or syrup or even yogurt if you like.

Per serving of 2 pancakes.
Weight Watchers P+ = 6.
Calories 265; Protein 18g; Carbohydrate 20g; Fat 11g; Fibre 6g.

If you only want to have one, I am sure the other could be refrigerated and then reheated later, however I have cut the recipe in half and made just one, as well.

After flipping it over, the cake will get puffy.

 

 

Top and enjoy!

 

 

Printable Recipe

Another Hot Grainfree ‘Cereal’

I haven’t been eating grains for a few months now, but every once in a while I get a yen for a bowl of hot cereal in the morning. 

In the past I would have whipped up a pot of my Hot Flax ‘Cereal’ but I wanted something that didn’t have any protein powder in it either… I came up with this and we were both pleasantly surprised.

The Captain is a good guinea pig, but sometimes his enthusiasm is somewhat lacking... I am always very happy when he is surprised in a good way!  He approached this bowl very tentatively, I must admit, but ended up finishing it with great relish and asked if there was more!





Hot  Grainfree  ‘Cereal’
Makes 2 servings

• 1 medium banana
• 2 Tbs gluten-free milled flax seeds
• 2 Tbs almond flour
• 1/2 cup egg whites
• 1/4 cup light coconut milk

Toppings:

• 1 Tbs shredded unsweetened coconut
• 2 Tbs raisins to sprinkle on the top

1. Mash the banana in a medium bowl.
2. Add the flax, almond flour, egg whites, and coconut milk and beat well.
3. Pour the mixture into a saucepan over MEDIUM heat, and bring to a very gentle boil, stirring continuously to avoid burning. It will take about 5 or 6 minutes and will thicken as it cooks.
4. Remove to 2 serving bowls and sprinkle each with 1/2 Tbs of shredded unsweetened coconut and 1 Tbs raisins.

Per serving with toppings.
Weight Watchers P+ = 6.
Calories 235; Protein 11g; Carbohydrate 26g; Fat 10g; Fibre 5g.

Printable Recipe

Savory Squash and Flax EggCakes

The dish that I came up with a short while ago to use up my sweet potatoes,  Sweet Potato and Flax EggCakes, gave way to another idea to use up some leftover roasted Carnival Squash.

Have you ever tried Carnival Squash?  It looks somewhat like a large yellow and green Acorn Squash, but the inside is quite different.  The fleshy walls are thicker and the cooked squash has a real sweetness to it. When it is cooled, the shell falls away from the cooked squash very easily.  I love it!



So to change up the eggcakes a bit I decided to make them savory instead of sweet, and included a bit of onion in my recipe.  I am sure any squash you would like to use, or even canned pumpkin would be nice in this recipe.

This makes a really large cake because the egg and egg whites fluff up so much. If you like, make 2 and share with a friend, or eat one and save the other for another time. This goes very nicely with some ham and some fruit on the side.





Savory Squash and Flax EggCakes
Makes 1 large cake

• 1 slice of white onion, chopped
• 1 egg 
• 1/2 cup egg whites
• 1/2 cup cooked squash
• 1 Tbs milled flax seeds
• salt and pepper to taste

1. Mix all the ingredients except the onions together in a medium bowl.
2. Saute the onions in a non-stick skillet over MEDIUM heat for about 3 or 4 minutes.
3. Pour the batter over the onions in the skillet and cook approximately 4 or 5 minutes until the edges dry a bit and there are bubbles in the batter. If you already make pancakes you will recognize this stage.
4. Flip the cake over and cook the second side for about 2 more minutes.
5. Remove to a plate and serve.

Per serving.

Weight Watchers P+ = 5.

Calories 220; Protein 21g; Carbohydrate 12g; Fat 9g; Fibre 3g.

Printable Recipe

Have you had a Carnival Squash?  What is your favorite squash variety?

Sweet Potato and Flax EggCakes

The other day I miked a huge sweet potato and after it was cooked and cooled, I wrapped it up and put it in the refrigerator. Since then, I have been cutting slices from it to use in various lunch dishes and as snacks... a slice with a sprinkle of cinnamon is filling and delicious.

I decided, afer a couple of days, that I should probably devise some way to use the rest of it up, so this Sweet Potato and Flax Eggcake was hatched.  I originally though it would be just right for us at breakfast, but after I ate one cake, I had no room for the second one, although The Captain did eat 2 of them. So I will give you the N.I. per cake as I made them.

I have been following the Whole30 Challenge since January 1st, to the letter I think, and am really missing my protein powder pancakes and this mixture is so good I may never go back!  When I first started mixing ingredients together, I thought I was making an omelet, but when I poured the batter into the pan, I realized it was thick enough to be a pancake, so that is how it happened!  If you would like more of an omelet, just leave out the flax.  Perhaps that is a post for another day.

I did put a bit of syrup on The Captain's cakes.  For my topping, I stirred together 2 tsp of almond butter and 2 tsp of unsweetened vanilla almond milk.   Of course you could halve these ingredients.  I am keeping the leftover cake in the fridge to have as an after-workout snack.







Sweet Potato and Flax Eggcakes
Makes 4 eggcakes.

• 1 cup cooked, and mashed sweet potato
• 4 eggs
• 2 Tbs milled/ground flax seed
• 1 tsp cinnamon
• 1/4 tsp nutmeg
• 1/4 tsp ground cloves

1. Mix all the ingredients together well in a medium bowl.
2. Scoop out 1/2 cup of batter and pour in the centre of a hot non-stick skillet and cook over MEDIUM heat approximately 3 or 4 minutes until the edges dry a bit and there are bubbles in the batter. If you already make pancakes you will recognize this stage.
3. Flip the cake over and cook the second side for about 2 more minutes.
4. Remove to a plate and keep warm while you cook 3 more cakes.
5. Serve with your choice of toppings.

Per eggcake without toppings.
Weight Watchers P+ = 4.
Calories 150; Protein 8g; Carbohydrate 13g; Fat 7g; Fibre 2g.

Love the color of this batter!

 

 

Pour about 1/2 cup for each eggcake.

 

 

The Captain' plate, with syrup.

 

 

And mine, with almond butter and milk topping.

 



 

Printable Recipe

Cottage Cheese Pancakes with Oats and Flax

I don't buy cottage cheese very often for a few different reasons... mostly because the brands I tend to like, which are fat free or 1%, are quite expensive in relation to other dairy products.  So, when I saw one of my favorite 1% varities on sale at half off this week, I jumped at purchasing a 500g carton (that's the 16 oz. size for my Amerian friends).

Then the challenge is to use it up and not forget about it in the refrigerator!

I used some the next morning to make breakfast pancakes for The Captain and me.  I really am grateful that he is such a willing guinea pig for my kitchen experiments.  These pancakes turned out really well and I am pleased that they are so high in protein, too.  They are a nice, chewy texture and it was well past noon before I thought about lunch, which is rare for me... a testament to how satisfying they are.

Used certified gluten-free oats and flax if you want to produce gluten-free pancakes.



Cottage Cheese Pancakes with Oats and Flax
Makes 2 servings of 2 pancakes each

• 1/2 cup rolled oats
• 1 whole fresh egg
• 1 egg white
• 1/2 cup 1% cottage cheese
• 2 Tbs milled flax seed
• dash of cinnamon

1. Mix all the ingredients together and place 1/4 cup of batter into a heated skillet that has been coated with a non-stick spray.
2. Allow the cake to cook for about 5 minutes so that it will hold together when you flip it to cook the second side.
3. Flip and cook another couple of minutes.
4. Remove to plate and keep warm while you repeat the process to make 3 more cakes.
5. Divide the 4 cakes between 2 plates and serve with your favorite toppings.

Per serving, without toppings.
Weight Watchers P+ = 5.
Calories 216; Protein 16g; Carbohydrate 17g; Fat 8g; Fibre 4g.



Mix all the ingredients together.

 

The flax and oats will absorb some of the liquid.

 

Use a 1/4 cup measure to spoon batter into the hot pan.

 

Be patient.  The first side will have to cook for about 5 minutes before you can successfully flip the cake.  Test the edges with  your spatula!

 

I ended up using 2 pans to get it all done a bit quicker.

 

But the wait was worthwile!  I topped with vanilla yogurt and some berries.

 

 

Printable Recipe

 

 

Now what am I going to do with the rest of the cottage cheese?  Any ideas?

 

Maybe I will use some in my veggie pasta sauce for dinner.

Ground Flax Seeds are a Baker's Best Friend!

I don't remember how long ago I started using ground flax seeds in my baking... I think  my first attempts would have been about 3 years ago.  I do recall that my online Weight Watchers buddies were using them and saying they were a good source of Omega-3 and dietary fibre.  

And they were purchasing whole seeds and grinding them as they wanted to use them, with their coffee grinders.  So, I bought some from a bulk bin, ground them up, and stored them in the refrigerator until I used them.  I put some in my smoothies when I could remember to do it, and also added them to our morning cooked oats... but I never got very excited about them at all.

I found grinding the tiny seeds to be a real nuisance and very messy, too.  When I discovered that I could purchase them already ground and vacuum-packed for freshness, I decided to give them another chance.  I was told to pass by the ground flax seeds found in bulk bins no one knows how long they have been there and they could be rancid.

Over the past several months as my kitchen experiments became more adventurous and I got used to the taste and texture of the ground flax seeds, I started using them more and more.  When I began eliminating gluten and grains from my diet, I began to rely on ground flax seeds as a staple ingredient  in my baking and breakfast.... protein pancakes, cookies, hot 'cereal' and healthy breakfast bowls.

Now I eat them every day.  And I have come to love the nutty taste and crunchy texture of the ground seeds.  I am very happy about the nutritional information, too.  2 Tablespoons of ground flax seeds contain:

Calories 100; Protein 3g;  Carbohydrates 3 g; Fat 7g; Fibre 3g.
Weight Watchers P+ = 2. 

And the Fat breakdown:
Saturated .5g
Polyunsaturated 6g
   Omega-6 1g
   Omega-3 5g
Monounsaturated .8g

And why does this matter to you and to me?  Very simply:

The Harvard School of Public Health says "Omega-3 fatty acids are also associated with many health benefits, including protection against heart disease and possibly stroke. New studies are identifying potential benefits for a wide range of conditions including cancer, inflammatory bowel disease, and other autoimmune diseases such as lupus and rheumatoid arthritis."  Omega-3 is believed to be an anti-inflammatory agent and as such, helps prevent diseases cause by inflammation.

Flaxseed is available in supermarkets and health food stores and comes in whole seeds, ground seeds, or oil. Most nutrition experts recommend the ground seeds, which have the fiber, the lignans, and the essential fatty acids. Whole seeds will pass through your system undigested.  The oil lacks the fibre but might be a better choice for anyone who suffers from diverticulosis.

If you purchase cold-milled ground flax seed, you don't need to store it in the refrigerator, otherwise it is advised you do so, to prevent it from becoming rancid.  There is a lot of information out there about this and it is apparently quite controversial. I store mine in the fridge after I have opened the vacuum-sealed package, just in case!

I would like to share a few of my favorite recipes that make good use of ground flax seeds.  I have posted a few more on the blog, but this gives you an idea how versatile these seeds are and shows that they can be eaten cooked, or raw, or encorporated into other dishes.

Healthy Breakfast Bowl

 

 

Flourless Protein Pancakes

 

 

Gluten-Free  Grain-Free  Almond Meal and Raisin Cookies



Gluten-Free Grain-Free Almond Meal and PB Chip Cookies

I recentlay asked some of my fellow FitFluential Ambassadors to share some of their ideas about ground flax seeds too.  Here are some of the responses I got. I hope you will check them out!

Banana Flax Muffins from Sarah J. Darlow-Parker

 

Single Serve Coconut and Flax Coffee Cup Muffins from Amber F Williford

 

 
Choco-Zucchini Muffins from Laura Hall

Paleo Oats from Laura Hall

Vegan Muffles from Michelle Corso

Healthy Banana Bread from Lindsay Williams Itzkowitz

Peanut Butter, Banana & Flax Seed Smoothie made with Chobani Greek Yogurt

from Christine McCarthy

Carrie Becker Skoll wrote a post comparing Chia to Flax and you can access it with this link:  http://familyfitnessfood.com/chia-and-flax-seeds-are-they-super-foods/


And a tip from Alison Gittelman who says she doesn't have a recipe " but I always put a couple of tablespoons in my pancake mix...kids don't notice! "

Thanks to all of you for sharing these great ideas and links to your own blogs... I hope to try every one of them!

Do you eat ground flax seeds, or take flaxseed oil? 

Do you have a recipe you would like to share and see featured here?