Tasty Tuesday – Black Bean Salsa

 

Black Bean Salsa

black bean salsa pic 1

I spent the weekend at my sister and law’s and she made the most amazing salsa! It is literally the Best. Salsa. Ever.  The recipe originates from her friend Megan, over at Life Every Day.  It is so delicious. I’ve eaten it over quinoa and dipped almond crackers in it. I even put it on my turkey burger the other night!  It’s very easy to make to.

black bean salsa pic 2

Ingredients:

  • 1 Large Red Onion, minced
  • 1 Can Black Beans (26.5 oz.), rinsed
  • 1 Can No Sodium Added Diced Tomatoes (28 oz.), petite cut preferred
  • 1 Clove Garlic, minced
  • 1 Bunch Cilantro, Stemmed and Chopped
  • 1 T Extra Virgin Olive Oil
  • 1 t Lemon Juice
  • 1 t Cumin
  • 1/2 t Cayenne Pepper
  • Fine Grain Sea Salt and Pepper to taste
Directions:
Combine all the ingredients together, cover, and refrigerate.

Find all our Gluten Free Recipes here

 

5.0 from 1 reviews
Black Bean Salsa
 
Ingredients
  • 1 Large Red Onion, minced
  • 1 Can Black Beans (26.5 oz.), rinsed
  • 1 Can No Sodium Added Diced Tomatoes (28 oz.), petite cut preferred
  • 1 Clove Garlic, minced
  • 1 Bunch Cilantro, Stemmed and Chopped
  • 1 T Extra Virgin Olive Oil
  • 1 t Lemon Juice
  • 1 t Cumin
  • ½ t Cayenne Pepper
  • Fine Grain Sea Salt and Pepper to taste
Instructions
  1. Combine all the ingredients, cover, and refrigerate.

 

Gluten Free Banana Pancakes

 

almond pancakes

Today I’m bringing back an oldie with a twist! I love these Banana Pancakes. They’re so simple and so tasty.  I was over at my sister in law’s this weekend and she made them and added almonds! They were even better. So here’s my updated version!

Banana Pancakes

Ingredients:

  • 2 large organic eggs
  • 1 banana
  • 1/4 cup almonds
  • 1 tsp cinnamon
Directions:
  1. Put eggs and bananas into food processor.
  2. Add almonds and cinnamon.
  3. Pour “batter” in a hot pan and cook  2-3 minutes on medium high heat then flip and cook on other side for 2-3 minutes.

 

Find all our Gluten Free Recipes here

Gluten Free Banana Pancakes
 
Author:
Recipe type: Breakfast
Ingredients
  • 2 large organic eggs
  • 1 banana
  • ¼ cup almonds
  • 1 tsp cinnamon
Instructions
  1. Put eggs and bananas into food processor.
  2. Add almonds and cinnamon.
  3. Pour “batter” in a hot pan and cook 2-3 minutes on medium high heat then flip and cook on other side for 2-3 minutes.

 

Zoodles With Turkey Meat Sauce

 

Food_zoodles_turkeymeatsauce_Robins_Sweet_Confessions

Zoodles With Turkey Meat Sauce

Ingredients:

  • Zucchini
  • 1 lb ground turkey
  • 1 diced onion
  • 2 garlic cloves minced
  • 1 container of mushrooms
  • 1/2 green bell pepper diced
  • Organic pasta sauce
  • Sunflower seeds
  • Cheddar raw goat cheese
Directions:
1. Take the zucchini and a spiralizer (or a Julienne peeler will work too) and make zoodles. Boil them for 3-5 minutes and drain.

2. Dice up the onion and green pepper.

3. Plate the zoodles and add the onions, mushrooms, garlic gloves, peppers and pasta sauce.

4. Top with sunflower seeds and goat cheese.

Shout out to my friend Kimberly for sharing this recipe!

Find all our Gluten Free Recipes here

 

Zoodles With Turkey Meat Sauce
 
Author:
Ingredients
  • Zucchini
  • 1 lb ground turkey
  • 1 diced onion
  • 2 garlic cloves minced
  • 1 container of mushrooms
  • ½ green bell pepper diced
  • Organic pasta sauce
  • Sunflower seeds
  • Cheddar raw goat cheese
Instructions
  1. Take the zucchini and a spiralizer (or a Julienne peeler will work too) and make zoodles. Boil them for 3-5 minutes and drain.
  2. Dice up the onion and green pepper.
  3. Plate the zoodles and add the onions, mushrooms, garlic gloves, peppers and pasta sauce.
  4. Top with sunflower seeds and goat cheese.

 

Spaghetti Squash with kale pesto and Sauteed Shrimp

 

Food_spaghetti_squash_Robins_Sweet_Confessions (1)

Spaghetti Squash with kale pesto and Sauteed Shrimp

Ingredients:

  • 1 whole Spaghetti Squash
  • 1.5- 2 Cups of kale
  • 1 tbsp olive oil
  • 1/2 cup of walnuts
  • Salt to taste
  • 14-16 “large” shrimp, thawed
Directions:
1. Microwave the spaghetti squash for 1 minute to soften it slightly. Cut the squash in half and remove the seeds using a spoon.
2. Rinse the two halves with a little water and salt and pepper them. Leave about 1 tbsp of water in the bigger half. Place them in a microwave safe dish, putting the halves together again so it can easily steam with the additional water.
3. Microwave for 10 minutes.
4. Saute the shrimp for 3-4 minutes on each side in a bit of coconut oil. You can use any protein you wish, or any cooking method preferred.
5. Take 1.5-2 cups of kale and put it in the food processor. Add the olive oil, the walnuts, and some sea salt. Pulse until it is a pesto consistency. You may have to add more oil or kale depending on your preference of texture.
6. Carefully touch the top of the squash, it is cooked when it is soft. Remove taking caution that there is steam and it is very hot. Use a fork to shred the squash.
7. Transfer the squash to a plate and toss with the kale pesto and then place the shrimp on top.
Thanks to my friend Ruthie for sharing this amazing recipe!

Find all our Gluten Free Recipes here

5.0 from 2 reviews
Spaghetti Squash with kale pesto and Sauteed Shrimp
 
Author:
Serves: 2-3
Ingredients
  • - 1 whole Spaghetti Squash
  • - 1.5- 2 Cups of kale
  • - 1 tbsp olive oil
  • - ½ cup of walnuts
  • - Salt to taste
  • - 14-16 "large" shrimp, thawed
Instructions
  1. Microwave the spaghetti squash for 1 minute to soften it slightly. Cut the squash in half and remove the seeds using a spoon.
  2. Rinse the two halves with a little water and salt and pepper them. Leave about 1 tbsp of water in the bigger half. Place them in a microwave safe dish, putting the halves together again so it can easily steam with the additional water.
  3. Microwave for 10 minutes.
  4. Saute the shrimp for 3-4 minutes on each side in a bit of coconut oil. You can use any protein you wish, or any cooking method preferred.
  5. Take 1.5-2 cups of kale and put it in the food processor. Add the olive oil, the walnuts, and some sea salt. Pulse until it is a pesto consistency. You may have to add more oil or kale depending on your preference of texture.
  6. Carefully touch the top of the squash, it is cooked when it is soft. Remove taking caution that there is steam and it is very hot. Use a fork to shred the squash.
  7. Transfer the squash to a plate and toss with the kale pesto and then place the shrimp on top

 

Tasty Tuesday – Gluten Free Country Fried Steak

Here is the runner up from the Gluten-Free recipe contest. Thank you Allen for sharing your recipe!

country fried steak

GLUTEN FREE COUNTRY FRIED STEAK WITH MUSHROOM GARLIC CHEDDAR GRAVY, HOME FRIES, AND AN OVER-MEDIUM EGG
Makes two large servings.

  • 1 pound medium hot Italian ground pork sausage
  • 1/2 gluten free oats
  • 1/2 cup gluten free oat flour (if it can’t be found gluten free all-purpose flour or ground corn meal will work)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1 egg yolk
  • 1 teaspoon hot sauce
  • 1 Tablespoon milk
  • 1 teaspoon butter
  • 2 eggs
  • 2 Tablespoons butter
  • 1/2 sliced white button mushrooms
  • 1 large clove of garlic
  • 2 Tablespoons gluten free oat flour
  • 1 cup milk or heavy cream
  • 1/2 cup shredded cheddar cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 medium russet potatoes

1. Preheat gluten free deep fryer, if you don’t have one, you can use a 12? cast iron skillet with 1 cup GF vegetable oil with a lid.  Heat to medium high heat.  If you have a deep fryer heat it up to 325 degrees.
2. Cut the potatoes into small cubes and put in the microwave on the potato setting or on high for 3 minutes.
3. Mix the oats, oat flour, paprika, sea salt, black pepper, and garlic powder.
4. Whisk together the egg yolk, hot sauce, and the Tablespoon of milk.
5. Form the sausage into patties that are no more than 3/4? thick.
6. Dip the patties in the egg yolk on both sides.
7. Then put the patties in the flour mixture.
8. Repeat the last two steps so there is a thick coating of flour on each patty.
9. Deep fry the coated patties 4 1/2 minutes.
10. In a large saute pan over high heat melt the 2Tbs of butter.
11. In another saute pan over medium heat melt the 1sp of butter.
12. Cook the eggs in the saute pan, flip, remove when over-medium, about 2 and a half minutes.
13. Add the mushrooms to the butter and saute for 1 minute.
14. Add the remaining flour, garlic, and salt and reduce heat to medium and stir.
15. Add the potatoes to the deep fryer or cast iron skillet and cook for last 2 1/2 minutes.
16. Whisk in the 1 cup of milk or heavy cream and the cheddar cheese and whisk until everything is incorporated.
17. Remove patties and potatoes from deep fry and let rest for a minute.
18. Salt and pepper the potatoes, put the potatoes on one side of each plate.
19.  Plate patties on the other side, top with the gravy and put the over medium egg on top.

Enjoy!

 

You can find Allen on Facebook here:

Tasty Tuesday – Jennifer’s Tempeh Sloppy Joes

 

tempeh sloppy joe

Jennifer’s Tempeh Sloppy Joes

This recipe is from our winner of the Gluten Free Recipe Contest, Jennifer Watson.

You can find her on Facebook at Transformations: Advice, creating, recipes and more

 

Ingredients:

  • 1 cup water, divided
  • 1 small onion, chopped
  • 1 green bell pepper, seeded and chopped
  • 2 large carrots chopped and diced
  • 1 tomato diced finely
  • 2 8-ounce package of Soy tempeh, crumbled into small pieces
  • 1 15-ounce can tomato sauce
  • 4 tablespoons ketchup
  • 2 tablespoon agave nectar
  • 2 tablespoon apple cider vinegar
  • 3 tablespoon vegan Worcestershire sauce
  • 4 teaspoons prepared mustard  (I use a spicy mustard)
  • 1/2 teaspoon garlic powder
  • Gluten Free Vegan hamburger buns (completely optional)
Directions:
1. Heat 1/2 cup water in skillet. Add onion, carrot, and bell pepper and sauté until cooked through. Add remaining ½ cup water and tempeh. Sauté for 5 to 7 minutes, allowing the tempeh to get well-done.
2. Add tomato sauce, ketchup, agave nectar, vinegar, Worcestershire sauce, mustard, and garlic powder and cook for 15 minutes.

You may serve on the Gluten Free Vegan Hamburger buns if you like, but my favorite is serving on a leaf of fresh Kale and rolling it up like a tortilla.  So yummy, and you can not tell that it doesn’t have meat!

Tempeh can be found at your health food store that would sell mostly organic foods, like a whole food store.

*Not only is this recipe gluten free, it is can also be 100% vegan.

Enjoy!

Find all our Gluten Free Recipes here

 

Tasty Tuesday – Garbanzo Bean Salad

 

20130512_141648

Garbanzo Bean Salad

Ingredients:

  • 1 can garbanzo beans
  • 1 and 1/2 cucumbers (chopped)
  • 1 and 1/2 tomatoes (chopped and rinsed)
  • 1/2 cup oregano (fresh, chopped)
  • 1/2 cup goat cheese
  • 2 tbsp balsamic vinegar
  • 3 tbsp extra virgin olive oil
Directions:
  1. Rinse Garbazno Beans well and drain, set aside.
  2. Mix EVOO and Balsamic Vinegar together and toss with garbanzo beans
  3. Mix in cucumbers and tomatoes
  4. Toss Salad
  5. Top with goat cheese and oregano

I like more balsamic vinegar on mine, but I’ve found not everyone else does ;)

Enjoy!

Find all our Gluten Free Recipes here

Tasty Tuesday – Cauliflower Pizza

 

Food_cauliflower_pizza_Robins_Sweet_Confessions

Cauliflower Pizza

 

Ingredients:

 

  • 2 cups cauliflower
  • 1 egg
  • 1 ½ cups mozzarella
  • 1/2 teaspoon garlic
  • 1 teaspoon oregano
  • 1/2 white onion, chopped
  • 1/2 green pepper, chopped
  • 1/2 cup marinara sauce
  • 1/2 cup mushrooms, chopped
Directions:
1. Finely chop up the cauliflower and toss in a food processor for a few minutes to get consistency of rice. Then place in a bowl and heat in microwave for about 8 minutes.
2. Chop up the onion, pepper and mushrooms and set aside.
3. Take the cauliflower out of the microwave and mix in 1 cup mozzarella and egg.
4. Spread the cauliflower mixture onto a pizza pan and press down with a fork or spatula to keep it all together.
5. Bake at 350 degrees for 10 minutes.
6. Take it out of the oven and add the marinara sauce, garlic, oregano, onion, pepper, mushrooms and mozzarella.
7. Put back in the oven for 10 more minutes (or until the edges turn darker).

Find all our Gluten Free Recipes here

 

5.0 from 1 reviews
Cauliflower Pizza
 
Author:
Ingredients
  • 2 cups cauliflower
  • 1 egg
  • 1 ½ cups mozzarella
  • ½ teaspoon garlic
  • 1 teaspoon oregano
  • ½ white onion, chopped
  • ½ green pepper, chopped
  • ½ cup marinara sauce
  • ½ cup mushrooms, chopped
Instructions
  1. Finely chop up the cauliflower and toss in a food processor for a few minutes to get consistency of rice. Then place in a bowl and heat in microwave for about 8 minutes.
  2. Chop up the onion, pepper and mushrooms and set aside.
  3. Take the cauliflower out of the microwave and mix in 1 cup mozzarella and egg.
  4. Spread the cauliflower mixture onto a pizza pan and press down with a fork or spatula to keep it all together.
  5. Bake at 350 degrees for 10 minutes.
  6. Take it out of the oven and add the marinara sauce, garlic, oregano, onion, pepper, mushrooms and mozzarella.
  7. Put back in the oven for 10 more minutes (or until the edges turn darker).

 

Goldbaum’s Pop Potato Chips Review

goldbaums logoGoldbaums Natural Food Co. is a premier manufacturer of natural gluten-free products. Their foods are healthful, delicious, and a good choice for diabetics. Whether it is a staple such as natural brown rice pasta or a quick snack such as our zesty rice crisps, each item gets the distinctive Goldbaums treatment-rigorous testing and tasting by researchers and staff to determine that the product is of most superior caliber.

 

goldbaums products

Goldbaum’s Pop Potato Chips (that I received for review) are delicious! They come in 3 different flavors. I love the Onion & Garlic Flavor the most (with the original coming in a close second).  They are crispy, light, and delicious! Best of all they’re gluten free.

They’re light, they’re crispy,and they’re low in fat. And bestof all? Pop Potato™ is loaded with the wholesome flavor of all-natural potato-ey goodness.
That’s because they start with honest-to-goodness ingredients and end with a naturally delicious product that’s popped, not fried,so you can feel great, not guilty,while you indulge in some feel -good snacking.

Donna’s Deals And More receives free products for review purposes, and may sometimes be compensated for posts. All opinions expressed are solely from Donna’s Deals And More. See Donna’s Deals And More’s Disclosure Policy for complete details. My opinions are my own and were not influenced by any form of compensation. This disclosure is done in accordance with the Federal Trade Commission 10 CFR, Part 255 Guides Concerning the Use of Endorsements and Testimonials in Advertising.

Tasty Thursday – Egg Omelette

 

Food_omelette_Robins_Sweet_Confessions

Egg Omelette

Ingredients:

  • 2 eggs
  • Salt, pepper
  • ½ cup Spinach
  • 1 Diced roma tomato
  • ¼ cup Portabello mushrooms
  • Goat cheese (optional)
  • Fresh basil on top
  • Salsa on top
Directions:
1. Beat two eggs in a bowl.
2. Saute spinach, mushrooms and tomato in a pan and set aside.
3. Pour eggs in the hot frying pan and let it fry for a minute.
4. Place ingredients on one side of egg and fold over to form an omelette and let it fry for 20 seconds.
5. Flip the folded omelette and let it fry for another 20 seconds.
6. Plate the omelet and top with salsa and fresh basil.

Find all our Gluten Free Recipes here

 

Egg Omelette
 
Ingredients
  • 2 eggs
  • Salt, pepper
  • ½ cup Spinach
  • 1 Diced roma tomato
  • ¼ cup Portabello mushrooms
  • Goat cheese (optional)
  • Fresh basil on top
  • Salsa on top
Instructions
  1. Beat two eggs in a bowl.
  2. Saute spinach, mushrooms and tomato in a pan and set aside.
  3. Pour eggs in the hot frying pan and let it fry for a minute.
  4. Place ingredients on one side of egg and fold over to form an omelette and let it fry for 20 seconds.
  5. Flip the folded omelette and let it fry for another 20 seconds.
  6. Plate the omelet and top with salsa and fresh basil.

 

Tasty Tuesday – Avocado filled with Eggs on a Bed of Spinach

 

avocado egs

Avocado Filled with Eggs on a Bed of Spinach

Ingredients:

  • 1 avocado
  • 2 eggs
  • spinach leaves
  • 1/2 of a tomato
  • smoked paprika
  • salt
  • pepper
Directions:
1. Slice on avocado in half and remove from the peel.

2. Fry 2 eggs and lightly season them with salt, pepper and smoked paprika.

3. Place fried eggs in each avocado.

4. Slice a tomato and place all ingredients on top of a bed of spinach leaves.

Find all our Gluten Free Recipes here

 

Avocado filled with Eggs on a Bed of Spinach
 
Ingredients
  • 1 avocado
  • 2 eggs
  • spinach leaves
  • ½ of a tomato
  • smoked paprika
  • salt
  • pepper
Instructions
  1. Slice on avocado in half and remove from the peel.
  2. Fry 2 eggs and lightly season them with salt, pepper and smoked paprika.
  3. Place fried eggs in each avocado.
  4. Slice a tomato and place all ingredients on top of a bed of spinach leaves.

 

Tasty Tuesday – Spring Blueberry Salmon Salad

 

blue berry salmon

Spring Blueberry Salmon Salad

Ingredients:

  • 5 oz salmon
  • 1 cup of blueberries
  • 3/4 cup of balsamic vinegar
  • spinach leaves
  • 1 tablespoon chia seeds (optional)
  • 1/2 avocado
  • 3 strawberries
  • 1/4 cup walnuts
  • 1/4 cup goji berries (optional)
Directions:
1. Grill salmon on medium heat for 6-8 minutes, skin side down.

2. Pour balsamic vinegar and blueberries into a sauce pan and bring to a boil for two minutes while continuously stirring. Reduce to low heat and let it simmer to thick sauce, sweet to taste.

3. Place spinach leaves, avocado slices, strawberry slices, walnuts and goji berries on a plate.

4. Place salmon on salad and top with blueberry reduction.

Find all our Gluten Free Recipes here

 

5.0 from 2 reviews
Spring Blueberry Salmon Salad
 
Author:
Ingredients
  • - 5 oz salmon
  • -1 cup of blueberries
  • -3/4 cup of balsamic vinegar
  • -spinach leaves
  • -1 tablespoon chia seeds (optional)
  • -1/2 avocado
  • -3 strawberries
  • -1/4 cup walnuts
  • -1/4 cup goji berries (optional)
Instructions
  1. Grill salmon on medium heat for 6-8 minutes, skin side down.
  2. Pour balsamic vinegar and blueberries into a sauce pan and bring to a boil for two minutes while continuously stirring. Reduce to low heat and let it simmer to thick sauce, sweet to taste.
  3. Place spinach leaves, avocado slices, strawberry slices, walnuts and goji berries on a plate.
  4. Place salmon on salad and top with blueberry reduction.

 

Tasty Thursday – Green Eggs and Ham Burger

 

green eggs and ham

Green Eggs and Ham Burger

Ingredients:

  • 1 slice of honey baked ham
  • 1 tsp of goat cheese
  • 1 tsp of pesto
  • 2 egg
  • 1/2 lb of turkey meat
  • Season with a dash of salt, pepper, garlic powder and onion powder
  • Parsley (dried)
Directions:
1. Add salt, pepper, garlic powder, onion powder and parsley to turkey meat to make patties.

2. Grill burgers on medium heat for 5 minutes each side.

3. While the burgers are grilling, fry the eggs sunny side up.

4. Pull burgers off the grill and top with goat cheese, ham, egg and pesto

Find all our Gluten Free Recipes here

 

5.0 from 2 reviews
Green Eggs and Ham Burger
 
Author:
Ingredients
  • -1 slice of honey baked ham
  • -1 tsp of goat cheese
  • -1 tsp of pesto
  • - 2 egg
  • - ½ lb of turkey meat
  • -Season with a dash of salt, pepper, garlic powder and onion powder
  • -Parsley (dried)
Instructions
  1. Add salt, pepper, garlic powder, onion powder and parsley to turkey meat to make patties.
  2. Grill burgers on medium heat for 5 minutes each side.
  3. While the burgers are grilling, fry the eggs sunny side up.
  4. Pull burgers off the grill and top with goat cheese, ham, egg and pesto

 

Tasty Tuesday – Almond Crusted Chicken Salad

 

chicken

 

Almond Crusted Chicken Salad

Ingredients:

  • 1 granny smith apple
  • 1 pear
  • 1 cup of figs
  • 2 tablespoons of goat cheese
  • 1 tablespoon of raw honey
  • 8 oz of chicken breast
  • 1 cup of finely chopped almonds
  • 1 egg
  • Spinach leaves
  • Coconut oil

Directions:

1. Slice apple and pear and grill for two minutes on medium heat.

2. Cut up chicken breast into thin slices and dip into egg wash then into chopped almonds.

3. Add coconut oil to frying pan in medium heat and sear the chicken for 2-3 minutes on each side.
4. Place spinach leaves in a bowl. Top with grilled apples, grilled pears, sliced figs, goat cheese and chicken pieces.

5. Place chicken on salad and drizzle with honey.

Find all our Gluten Free Recipes here

 

5.0 from 1 reviews
Almond Crusted Chicken Salad
 
Author:
Ingredients
  • 1 granny smith apple
  • 1 pear
  • 1 cup of figs
  • 2 tablespoons of goat cheese
  • 1 tablespoon of raw honey
  • 8 oz of chicken breast
  • 1 cup of finely chopped almonds
  • 1 egg
  • Spinach leaves
  • Coconut oil
Instructions
  1. Slice apple and pear and grill for two minutes on medium heat.
  2. Cut up chicken breast into thin slices and dip into egg wash then into chopped almonds.
  3. Add coconut oil to frying pan in medium heat and sear the chicken for 2-3 minutes on each side.
  4. Place spinach leaves in a bowl. Top with grilled apples, grilled pears, sliced figs, goat cheese and chicken pieces.
  5. Place chicken on salad and drizzle with honey.

 

Tasty Thursday – Gluten Free Banana Pancakes

 

Gluten Free Banana Pancakes

Ingredients:

  • 1 banana
  • 1 large organic egg
  • handful of fresh berries (blackberries, strawberries, blueberries)
  • 1 tablespoon of chia seeeds (optional)
  • raw honey

Directions:

1. Mash one ripe banana in a bowl.

2. Add one large egg to mashed banana and mix till it becomes a liquid consistency.

3. Once a liquid add chia seeds (optional).
4. Pour “batter” in a hot pan and cook  2-3 minutes on medium high heat then flip and cook on other side for 2-3 minutes.
5. Top with  fresh fruit and a tablespoon of raw honey and serve

Find all our Gluten Free Recipes here

 

5.0 from 1 reviews
Gluten Free Banana Pancakes
 
Author:
Ingredients
  • 1 banana
  • 1 large organic egg
  • handful of fresh berries (blackberries, strawberries, blueberries)
  • 1 tablespoon of chia seeeds (optional)
  • raw honey
Instructions
  1. Mash one ripe banana in a bowl.
  2. Add one large egg to mashed banana and mix till it becomes a liquid consistency.
  3. Once a liquid add chia seeds (optional).
  4. Pour "batter" in a hot pan and cook 2-3 minutes on medium high heat then flip and cook on other side for 2-3 minutes.
  5. Top with fresh fruit and a tablespoon of raw honey and serve