Celebrity nutritionist, Keri Glassman shows us her favorite healthy food trends.
Buckwheat Pumpkin Pancake Cereal with Fruit
1 cup buckwheat flour
2 teaspoons coconut sugar
1 teaspoon baking powder
¼ teaspoon salt
1 cup buttermilk
1 large egg, beaten
⅓ teaspoon vanilla extract
⅓ cup pumpkin puree
1 teaspoon coconut oil
• Whisk flour, sugar, baking powder, salt, and baking soda in a bowl.
• In separate bowl beat buttermilk, egg, and vanilla.
• Pour buttermilk mixture into the flour mixture, add pumpkin and mix until no clumps remain.
• Put pancake mix into a condiment squeeze bottle (or Ziploc bag with a tiny hole at the corner).
• Melt coconut oil on a griddle over medium heat.
• Squeeze little small pancake dots and cook until the top is dry and forms bubbles.
• Toss the pancakes with a spatula and cook for a few more minutes.
• Scoop ¾ cup of pancakes and place in a bowl.
• Add ½ cup milk of choice and 1 cup berries of choice.
4 cups chicken broth
1½ teaspoon soy sauce or Bragg’s Aminos
2 chicken sausage, packaged and pre-cooked
6 oz. ramen noodles (or Vermicelli noodles)
3/4 cup sliced cabbage
3/4 cup shredded carrots
¼ cup thinly sliced red peppers
2 green onions, chopped
· Hard or soft boil eggs. Set aside.
· Add chicken broth and soy sauce to a separate medium saucepan and bring to a boil. Add chicken sausage and let cook for 3 to 4 minutes.
· Add noodles to pot with broth and sausage. Cook noodles according to the time indicated on the package.
· Peel and halve eggs, set aside.
· When noodles are almost cooked, add cabbage, carrots, and peppers and let cook until noodles are done.
· Remove soup from heat.
· Garnish with one egg half and chopped green onions.
· Drizzle sriracha according to taste.
· Add salt/pepper to taste.
1 cup chickpea flour
1 cup (8 ounces) water
1 1/2 tablespoons (plus more for pan) olive oil
1/2 teaspoon sea salt
1/2 teaspoon za’atar
1 cup shiitake mushrooms, roasted
1 cup broccoli rabe, roasted
1/2 cup red onion, roasted
1. Whisk together the chickpea flour, water, olive oil, and salt in a small bowl. Let rest for 1/2 hour to 2 hours in the refrigerator to give the flour time to absorb the water.
2. Heat the oven to 450°F and preheat a 10-inch pan for 5 minutes.
3. Drizzle a teaspoon or so of olive oil into the pan and swirl to coat the bottom.
4. Whisk the chickpea batter quickly and then pour about a third into the hot skillet. (Half of the batter for a thicker crepe)
5. Bake the flatbread for 8-10 minutes, until it’s cooked through. (Optional): Heat under the broiler to blister the top.
6. Move the flatbread to a plate, top with warm veggies and za’atar, and serve.
Strawberry Ginger Beer Mocktail
4 ounces ginger beer
2 ounces club soda
1-ounce lime juice
1-ounce strawberry puree
• Fill a glass with ice. Pour in the ingredients and stir until combined.
• Serve with a lime wedge.
• Use sugar or salt on the rim of the glass if you choose!