Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
Start Your Day Right
Even if you’re in a rush, you can start your day right with easy solutions, like precooked whole grain porridge you can zap in the microwave, or toasted whole grain bread with nut butter and banana slices.
Get even more creative by making a veggie breakfast sandwich with sliced vegetables and greens with tahini; stir-frying vegetables, spices, and tofu into a plant-powered scramble; or feasting on a corn tortilla filled with beans and vegetables.
Or throw plant-based milk, nuts or seeds, and fruit in a blender and whiz it all up for a breakfast you can sip on your morning commute.
These plant-powered breakfasts, rich in fiber and protein, will keep you satisfied until your lunch break, and they’ll fuel your body with the essential vitamins, minerals, amino acids, and fats that you need to keep you at your best.
Recipe of the Day: Pear Buckwheat Pancakes
Active Preparation Time: 15 minutes
Total Preparation Time: 30 minutes
Start your day right with a balance of whole grains, fruit, and protein.
The pseudo cereal grain buckwheat (it’s actually a seed in the sorrel and rhubarb family!) has a wild, nutty flavor and perfectly accents baked goods, like hearty pancakes.
In this whole grain pancake recipe, pear sauce adds natural sweetness to the mix, and almonds add crunch.
Makes 8 servings (1 pancake each)
1/2 cup pear sauce
1 tablespoon chia seeds (see Notes)
1 cup unsweetened plain plant-based milk
2 tablespoons olive oil
2 tablespoons maple syrup
1 teaspoon cinnamon
1 tablespoon baking powder
1 cup whole wheat flour (white whole wheat or whole wheat pastry flour, if desired)
1/2 cup buckwheat flour
1/3 cup finely chopped almonds
Nonstick cooking spray
*Use as many organic ingredients as possible.
1. Mix together the pear sauce, chia seeds, plant-based milk, olive oil, and maple syrup and beat vigorously with a whisk or electric mixer for 2 minutes.
2. Add the cinnamon, baking powder, whole wheat flour, buckwheat flour, and almonds. Combine well, but don’t overstir.
3. Heat a pancake griddle or large cast-iron skillet over medium heat. Spray with nonstick cooking spray. Add 1/4 cup of batter to the pan, and spread with a spatula to make a thin pancake. Cook (in batches of 4 each) for about 3 minutes on each side, until golden brown and cooked through.
4. Repeat for a total of 8 pancakes. Serve immediately.
Notes: Chia seeds, when combined with liquid, create a gel which can help provide some of the binding power eggs lend to dishes.
Variations: You can substitute applesauce for the pear sauce, and pecans, walnuts, or hazelnuts for the almonds. For a gluten-free version, substitute 2/3 cup gluten-free flour blend (like Bob’s Red Mill or King Arthur Flour) for the whole wheat flour in step 2, and make sure all other ingredients are gluten-free.
Per serving: 214 calories, 8 g total fat (1 g saturated), 199 mg sodium, 33 g total carbohydrates (7 g sugar), 5 g fiber, 6 g protein.
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Have an awesome day!
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Dick and Lenay
from Plant-Powered For Life by Sharon Palmer, RDN