GLUTEN FREE BLUEBERRY PANCAKES AND DAISY COTTAGE CHEESE

Today I wanted to share with you guys one of my favorite go to recipes. Those of you who follow me on Instagram know that I am always whipping up a delicious batch of pancakes for breakfast. We could seriously eat them every morning! Recently I started making our pancakes with Daisy Brand Cottage Cheese and we haven't eaten them any other way since! They are so moist, super delicious, and did you know Daisy Brand Cottage Cheese is gluten free?! That's right! Since my husband Jacob has a gluten sensitivity this is the ONLY cottage cheese I buy. It's 100% pure, no additives, and gluten free! I also love that it is a great source of protein. Some mornings I don't feel like cooking a meat and incorporating Daisy Brand Cottage Cheese is a great protein alternative. We are all about clean eating and staying healthy and I'm so pleased that I've found an amazing product that works for our clean eating lifestyle! 

INGREDIENTS: (makes 4 pancakes)

1/2c. Daisy Brand Cottage Cheese 4% Original

1/4c. Gluten Free Pancake Mix

1 Organic Egg

1/4c. Fresh Organic Blueberries 

First you will want to combine your ingredients in a medium sized mixing bowl.

Next you will want to mix the ingredients well with a wire whisk or fork.

In a coconut oil greased skillet over medium heat pour pancakes and add blueberries. 

Cook until pancakes are nice and golden in color. Serve & enjoy! 

Thank you Daisy Brand for sponsoring todays post! 

THE YUMMIEST SOUP RECIPE EVERRR

Last Fall I made this oh so very delicious soup and it was a total hit with my little family. I pulled out the recipe a few weekends ago and it was just as delicious as it was the first time so I though I would share it with you today! Enjoy!


Harvest Bean Soup





Ingredients:

2tbs. olive oil and a little for drizzling
1 1/2c. cherry tomatoes
1c. diced pancetta or bacon (should be about 4 slices of bacon)
1 jalapeño
1c. diced onion
2c. kale leaves
1 1/2c. butternut squash
1 1/2. diced carrots
6c. chicken broth
1/2tsp. cumin
1/2tsp. dried oregano
1/4tsp. cayenne pepper
fresh ground pepper (to taste)
kosher salt (to taste)
2 cans navy beans (rinsed)
fresh parmesan cheese (for garnish)


- Preheat your oven to 400 degrees Place your cherry tomatoes on a cookie sheet and lightly coat them with a little olive oil, kosher salt, and pepper. Roast them until they are nice a squishy (20-30 min). Take them out of the oven and set aside.


- Heat olive oil in a large soup pot. Add pancetta or bacon and cook until done. Add jalapeño, onion, squash, and carrots. Cook until soft and be sure to stir frequently. Add chicken broth, spices, and navy beans. Bring to a boil and reduce to simmer for 20 minutes or so. Make sure your beans and veggies are well cooked.

- Stir in your cherry tomatoes and kale. Cook until the tomatoes are warm and the kale is wilted. Add salt and pepper to taste. Top with shaved parmesan and serve!

This soup serves about 6 and if you need to make more simply double your recipe. I hope you all love this delicious fall soup!

What are your favorite fall soups? If you have a recipe leave it in the comments below!

St. Patty's Day Chex Mix...

St. Patrick's Day is one of my favorite holidays. One because it is in the same month as my birthday and two, I love all the fun it brings. Green beer, corn beef and cabbage, pinching, and a pot of gold... Or I wish I could find a pot of gold! Here is a yummy little chex mix recipe that is easy to make, husband approved, and perfect with a cold beer. Enjoy!

Ingredients 

3 Cups Chex Cereal

1 Cup Cheerios

2 Cups of Goldfish

2 Cups of Pretzel Sticks

1 Cups of Pistachio Nuts 

1 Stick Butter

3 Tablespoons Worcestershire 

2 Teaspoons Sriracha Sauce (give or take, you may want less or more depending on your preference) 

2 Garlic Cloves (minced) 

Pinch of Kosher Salt

Preheat oven to 250 degress. Mix cereal, pretzels, nut, and goldfish in a bowl.. In a saucepan combine the remaning ingredients and cook until warm. Pour combined wet ingredients onto dry ingredients. Mix well to make sure that the mix is evenly coated. Pour chex mix onto a non stick pan. Be sure to spread it out so it cooks evenly. Cook at 250 degrees for one hour. Stir chex mix every 15 minutes until done. Let cool and serve or store in a ziplock bag.

Don't forget to wear your green!