1C fresh blueberries

1C Almond Milk
1 1/2C oat flour
1/4C & 1/3C uncooked oats, divided
1/2C pecans or other nut of your choice
1/3C applesauce
1/2 banana
1/2t cinnamon
  1. Preheat your skillet to 325 degrees.  Pulse 1/3 cup of oats with the pecans just slightly - enough to give the pancake a nice texture.
  2. Combine all ingredients except blueberries in a mixing bowl.
  3. Once everything is well combined stir in the blueberries.
  4. Know that the batter won’t spread much, so place it on the skillet in the shape and thickness that you’d like.  If you don’t want to blueberries to fall out, be sure they are not on the outside edge of the pancake.  Tuck a little batter around the outside blueberries.
  5. You'll know it's time to flip the pancakes when the edges are browned and harder than the rest of the batter.  About 3 minutes per side.

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​1 cup of water
1/2 cup quinoa, rinsed
1 teaspoons vanilla
1/2 teaspoon cinnamon 
1 1/2 cups milk of your choice (coconut or almond milk), divided
1 small banana, sliced
1/2 cup strawberries, diced
2 tablespoons sliced toasted almonds 
2 tablespoons unsweetened toasted coconut
  1. Place water and rinsed quinoa in a medium saucepan, bring to a boil over high heat. Add cinnamon and vanilla and reduce heat to low, cover, and let simmer for 15 minutes or until all of the liquid is absorbed. Remove from heat and let stand another 5-10 minutes. Fluff the quinoa with a fork.
  2. Divide into two bowls, adding 3/4 cup of milk. Top each bowl with bananas, strawberries, toasted nuts, and unsweetened coconut. Serve immediately.

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Olive Oil Cooking spray or coconut oil
2 tablespoons natural creamy peanut butter
2 whole grain tortillas
1 large ripe banana, sliced
4-5 strawberries, sliced
1/8 teaspoon cinnamon (if desired)

  1. Heat a medium skillet over medium high heat and spray pan with cooking spray.
  2. Spread 1 tablespoon of the peanut butter evenly over each tortilla. Arrange both the banana and strawberry slices over one tortilla, sprinkle with a pinch of cinnamon, and top with the remaining tortilla, peanut butter side down. Press gently to help them stick together.
  3. When the skillet is hot, add the quesadilla, flipping once, until golden brown, about 2 minutes per side. Cut each quesadilla into halves or quarters.

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  • Whole Grain Cream of Wheat with honey, berries or bananas, unsweetened almond or soy milk.
  • Muesli with unsweetened soy milk
  • Rice cakes (made with brown rice) with peanut butter and raisins
  • Fruit smoothies with unsweetened soy milk
  • Sautéed apples in coconut oil with brown rice
  • Homemade tortillas with stir-fried veggies

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