Peanut Butter Pancakes

Ingredients

• 1 medium banana, mashed
• ¼ cup unsweetened applesauce
• 6 egg whites
• ¼ cup old fashion oats
• 2 scoops unflavored pea protein
• ¼ cup peanut flour
• 2 tbs. cashew meal
• ¼ tsp. stevia
• 1 tsp. vanilla extract
• 1 tsp. baking powder
• ½ tsp. baking soda
• ¼ tsp. salt

Instructions

1. In a large mixing bowl, mash banana.
2. Add applesauce and egg whites. Mix to combine fully.
3. Add pea protein, mix. Add peanut flour and mix to ensure all lumps are removed.
4. Add cashew meal, stevia, vanilla extract and salt. Mix to fully combine.
5. Add baking soda and baking powder. Stir and let rest while pan is preheating.
6. Preheat a griddle over medium heat or a large saute pan.
7. Spray with coconut oil or nonstick spray of choice, make pancakes using about 3 tablespoon of batter for each.
8. Allow pancakes to cook 5-6 minutes. Carefully flip pancakes and allow to cook on the next side 3-4 minutes or until pancake is firm to the touch. Remove from heat, top with favorite fruit or jam. Serve with syrup.

Crunchy Cashew Thai Quinoa Salad with Ginger Peanut Dressing {vegan & gluten-free}

Ingredients

• ¾ cup uncooked quinoa
• 1-2 cups shredded red cabbage, depending on how much crunch you like
• 1 red bell pepper, diced
• ½ red onion, diced
• 1 cup shredded carrots
• ½ cup chopped cilantro
• ¼ cup diced green onions
• ½ cup cashew halves or peanuts (honey-roasted is good)
• Optional: 1 cup edamame or chickpeas
• Fresh lime, for a bit of tang
• For the dressing:
• ¼ cup all natural peanut butter
• 2 teaspoons freshly grated ginger
• 3 tablespoon soy sauce, gluten-free if desired
• 1 tablespoon honey (use agave if vegan)
• 1 tablespoon red wine vinegar
• 1 teaspoon sesame oil
• 1 teaspoon olive oil
• Water to thin, if necessary

Instructions

To cook quinoa: Rinse quinoa with cold water in mesh strainer. In a medium saucepan, bring 1 ½ cups of water to a boil. Add in quinoa and bring mixture to a boil. Cover, reduce heat to low and let simmer for 15 minutes or until quinoa has absorbed all of the water. Remove from heat and fluff quinoa with fork; place in large bowl and set aside to cool for about 10 minutes. You should have a little over 2 cups of quinoa.
To make dressing: Add peanut butter and honey or agave to a medium microwave safe bowl; heat in microwave for 20 seconds. Add in ginger, soy sauce, vinegar, and both sesame and olive oil and stir until mixture is smooth and creamy. If you want a thinner dressing, simply stir in a teaspoon or two of water or olive oil.
Add as much or as little dressing as you’d like to the quinoa. I always start out with a little bit of dressing and usually add more to suit my taste preferences. Alternatively you can save the dressing for later and add when you are ready to eat; however the flavors of the dressing usually soak into the salad so I love adding it to the quinoa first.
Next fold in red pepper, onion, cabbage, carrots, and cilantro into the quinoa. Garnish with cashews and green onions. Serve chilled or at room temperature with lime wedges if desired.