It was at a wine tasting when Nick and I started talking about my pear cake. It’s an almond flour-based cake full of fresh, ripe pears, and it’s one of our favorites. The thing is, I don’t have an oven right now.
So I decided to make these pear (pan)cakes and they were a delicious substitute. The fresh pear shined through the dish and it was warm and cake-like.
2 pears, cored and smashed
1 teaspoon cinnamon
pinch of salt
1 cup almond meal/flour
1 pear for topping
Mix the two pears with the eggs, cinnamon, salt, and almond flour. Add the oil to a skillet pan on medium heat and cook your pancakes. (I like them extra crispy on the edges.
Top with sliced pears, a drizzle of honey, and a sprinkle of cinnamon.
If you read my Fall posts last year, you know I am not a pumpkin fan. I don’t want Pumpkin Spice Lattes, I don’t want pumpkin seeds, and I don’t want pumpkin cake. What do I want?
Apples, I want all the apples. Apple cider, dehydrated apples, raw and fresh apples, apple everything! And these stewed apples take next to no time at all, smell up your whole house with real apple flavor, and taste super indulgent all while being super healthy. Here’s the recipe:
Crock Pot Stewed Apples
6 medium apples, cored and cut into thick slices (I got about 6 pieces per apple)
1 tablespoon lemon juice
1/2 cup raisins
1 tablespoon honey
1 teaspoon cinnamon
In a crock pot, add the apples and lemon juice and combine. Then on top of that add the raisins. Sprinkle the cinnamon over the top and drizzle with honey. That’s it! Turn the crock pot on high and cook for about 1 1/2 hours. It’s done when you can poke a fork through them, but before they are mushy.
Seriously, this recipe couldn’t be easier or quicker, and the taste will fool anyone into thinking you put serious time and effort into this dish. Enjoy the apples of the season and Happy (almost) Fall!
Hi, All! I’m excited to see you new followers to iwantwellness.co. I’m so glad you’re really enjoying my posts, yay! And as always, thanks for supporting me=)
Did you know that you can subscribe to iwantwellness.co, and receive so much more? Subscribers will get weekly wellness emails with all kinds of great tips, wellness ideas, recipes, and more.
Also, just for subscribing, you’ll get a delicious gluten-free, soy-free meal plan sent right to your email. It even has a dairy-free option!
To subscribe, visit iwantwellness.co and wait until you see the bright green pop-up box. Type in your email and that’s it, you’re subscribed!
I have a new book coming out and as a subscriber you will get all the details first. You will also be eligible to win this new book (along with previous books) whenever I have giveaways! Make sure you subscribe today=)
Who loves lemonade? I do! I love limeade, too. But there’s something about lemonade!
Lemonade tastes so bright, it’s like your drinking in summer. It’s refreshing and delicious and one of my all time favorite summer drinks! Speaking of all time favorites, Happy 4th of July! Well, almost, tomorrow!
The 4th of July is hands down my favorite holiday. Why? Fireworks, that’s why. This is our last 4th on the beach in FL and hot as it is, the fireworks show is amazing! Because you’re on the coast, you can see up to five fireworks shows at once! The coolest.
Fireworks are my favorite! The way the gold ones drape and fall like an elegant chandelier is so beautiful and the grand finale is like the celebration of all things fireworks! Anyhow..
back to lemonade.
This recipe is tart and crisp with a sweetness, and berries, too! This 4th of July lemonade is perfect for your festive celebrations and everyone will love it!
4th of July Lemonade
5 cups cold water
1 standard-sized tray of ice cubes
4 lemons, juiced
1/4 cup sugar
1 cup blueberries
1 cup strawberries, sliced
Stir together with whisk, dissolving the sugar. Add the blueberries and strawberries and enjoy!
Like this recipe? Go HERE to check out my published books!
It’s been rainy here and I am LOVING it?!? Am I the only one that loves cold, rainy weather? While it doesn’t get cold down here, it is def gray and rainy and for me, that makes me think of home. And at home, usually if it’s rainy, it’s cold, too.
Anyhow, I made these pancakes and fell in love with them. And I generally don’t even love pancakes. But Nick does, and since I liked these too, you will for sure! Top them with extra nuts and make a double batch so that you have some all week! Yum!
Banana Pecan Pancakes
1 medium banana, peeled
3 whole eggs
1 tsp vanilla
2 tablespoons almond butter
1 tsp cinnamon
1 cup almond flour
1/4 teaspoon baking soda
pinch of salt
1/4 cup broken pecan pieces
coconut oil for cooking
Add banana to a medium-sized bowl and smash it. Next add the eggs and mix with the mashed banana until it is well incorporated. Mix in the remaining ingredients excluding the coconut oil.
Into a skillet on medium heat add coconut oil. Pour small pancakes, about 4 per pan, and cook until the begin to bubble and flip, about 4 minutes per side. Use the rest of the oil for the batches of pancakes until you are finished cooking.