Leftover Ingredients...I'll Fix That!

Leftover Ingredients…I ‘ll Fix That!

When I first started cooking I found myself spending lots of money on a wide variety of products because I wanted to keep experimenting.  After making these delicious recipes I found in cookbooks or online, I would look in my pantry or refrigerator and get so frustrated not knowing what to do with the leftover ingredients.  Over the past few years I have developed a deeper understanding of food and flavors.  I am beginning to learn what spices and flavors can be substituted and which ones I really need.  But more importantly, I am getting better at finishing the products that are in my cupboards.

Over the past two weeks I have had a handful of friends express their success in making the cereal recipe I recently posted.  Thanks for reading and keep on cooking!  And as a conscious coach, I am aware that you now have about ½ bag of hemp seeds, ¾ of a bag of flax meal, pecans, maple syrup, some almond flour and gluten free oats sitting in your pantry and refrigerator (flax meal and hemp seeds should be stored in the refrigerator). 

You can use the hemp seeds and flax meal for smoothies and salad dressings.  You can use the oatmeal to make oatmeal and the pecans you can eat or you can go through the following recipes and make something new!

  

Banana Carrot Muffins – Left over ingredients gone wild!

Preheat oven on 350

In a large mixing bowl place the following ingredients:

2 cups of Arrow Head Mills Multigrain Pancake Mix

½ cup of almond flour

3 tablespoons of hemp seeds

2 tablespoons of flax meal

1½ tablespoons of fresh ginger (store in an airtight container and it keeps in the freezer for a few months)

½ teaspoon of cinnamon

¼ teaspoon of nutmeg, salt, baking soda, baking powder

Mix together

Puree 1½ bananas and 3 carrots and place on top of the mixture – don’t mix in yet

In a separate bowl combine the following ingredients:

½ cup of maple syrup

1 teaspoon vanilla extract

2 eggs

1 stick of butter melted

Beat together for about 30 seconds and add to the large mixing bowl

Mix all the ingredients together and add a smidge more than ½ cup of water (if the batter seems too thick add 2 more tablespoons of water) and continue stirring until the water is absorbed into the batter

Use two muffin trays with paper liners - Fill muffin cups up about ¾ of the way and bake for 25 minutes switching the muffin trays mid way through

These muffins are wonderful the first few hours out of the oven.  On day two and three they are a bit denser than the average muffin but the flavor is still YUM!

Sorry I have no photos to show you because these muffins got eaten too quickly!

Kim’s Fully Loaded Pancakes

Ingredients:  ¾ cup Arrowhead Mills Multigrain Pancake Mix, ½ cup whole milk (or milk substitute), 1 tablespoon of canola oil, ¼ teaspoon of vanilla extract, ½ cooked medium size sweet potato, ½ teaspoon of cinnamon, ¼ nutmeg, 2 tablespoons of flaxseed meal, 2/3 cup of pecans (1 large handful) cut into small pieces or pureed, 1 cup of water – You may have to add more water for a thinner pancake. The sweet potato thickens the batter and can make the inner part of the pancake difficult to cook through.  I like to make the pancake thinner so it cooks through.

1.)   Stir the above ingredients in a medium bowl

2.)   Heat the griddle on medium

3.)   Coat the griddle with butter or coconut oil and spoon batter onto griddle making sure the pancakes are a bit on the thin side so they cook through

Serve pancakes with peanut butter, almond butter or sun butter and a small drizzle of maple syrup.

For pumpkin pancakes just replace the sweet potato with a half a can of pumpkin.

Love deeply and eat mindfully,

Kim Gilroy - kimgilroyinsideout