Broccoli Pancakes

I am SO sick of my 2 year old (almost 3 year old) NOT eating veggies! His brother eats anything raw, and some cooked veggies but this little guy is a different story. I know I’m exaggerating, he does eat some veggies…smoothies, smoothies, Popsicles….wait, maybe he doesn’t eat that much? Well, we try, and I think we are doing OK, but just “OK” in my mind isn’t going to cut it. I mean, I KNOW the importance of veggies, both long term and short term. How intake of antioxidants and immune boosting nutrients can help him, how calcium can affect long term bone health, how….well, I could go on and on. This is the age old battle with toddlers, is it not?

Tonight I decided to take a stand. I WILL figure out a way that he LIKES to eat veggies. The force was strong with me tonight. And succeed I did. With the 2 year old. The 6 year old proceeded to critique the experimental broccoli pancakes like he was one of the “super tasters” (He’s NOT).

This was how it all unfolded.

I looked in my fridge and had lots of leftovers. These were the main veggies (plus the carrots which were getting old). I was wondering what to do with them….so I decided pancakes were a good idea.

I put it all in a bowl and mixed it together.

Then I pan fried it. Who DOESN’T like pan fried anything?!?

Finished product. The picture doesn’t do it justice. It is actually really amazing. But since my 6 year old “complained” I added some shredded cheese to batch 2….AH-MAZING. These will be in their lunches tomorrow.


Broccoli Pancakes

makes about 8 pancakes


1 cup finely chopped cooked broccoli

1 cup shredded raw carrot

4 eggs, whisked

4 Tbsp coconut flour (I’m pretty sure you could do any flour)

1/2 cup chopped onion

1 cup rice (pre-cooked), the one pictured here was leftover cilantro lime rice from Make Your Own Burrito Bowls

Dash of cardamom (because I can)

Salt and pepper to taste

Coconut oil for pan frying

(1/2 – 1 cup shredded cheese is optional)
Mix everything together, smack it into balls and squish in the pan to form pancakes. Fry on low-medium for 4-5 minutes each side.

That’s it. Now you and your kids are eating veggies.
This recipe is gluten-free, nut-free and dairy-free if you omit the cheese!=

Serve cold in lunches or freeze and toast when you want some more!


Pick-Me-Up Pregnancy Smoothie

Kale, Spinach & Pear Smoothie pics from Sterling Style blog

As we women age we begin to become more conscious about the way we look. I’m not talking about the teenage angst of being “too fat” or “too thin” (although I still occasionally wrestle with those social media images) but I’m talking about the first time you notice a grey hair or start to see little wrinkles around your eyes. Well, I started to notice those things too, and like most women, I’m not going down without a fight! But in addition to vanity, I also want to keep my body in optimal health for longevity and (what I hope will be) a future pregnancy.¬† Continue reading

What’s for Dinner? Spicy Black Bean Soup

Yeah, ok…so I’m into soups right now. It’s February in Michigan. Need I say more?

While planning my meals this week I stumbled upon a picture of black bean soup and I knew I just HAD to make it. Plus, we are trying to reduce our grocery bill a little by adding in at least one vegetarian meal each week and this fits the bill: it’s filling, nutritious, has adequate protein, warms the body and it’s vegetarian.

In search of a good recipe I came across many online, but nothing quite seemed right (I felt like Goldilocks and the 3 Soup Recipes…one was too bland, one was too labor intensive, etc, etc.) until I found this Black Bean Soup recipe from The Novice Chef blog. The beautiful picture drew me in…

Spicy Black Bean Soup from

and the recipe seemed totally doable on a weeknight AND sounded like it would taste good…and when she said the soup was even ass friendly I KNEW a chef with a sense of humor was worth a try! Continue reading