Mexican Cornbread

This cornbread is incredibly good, let me tell you.
I call it Mexican because of the colors, though I suppose that is redundant as cornbread is probably Mexican in origins... not sure... hmm, comments?

This is scrumptious, moist, flavorful... basically insert any yummy descriptive here and that's exactly what you've got, Ha! Can you tell I like this recipe? ;p

Cauliflower Potato Soup

As strange as that may sound, cauliflower is actually good in soup!

It would not have been my first choice, I admit, and it turned out to be a very good surprise.

I made a big pot of it and it went in no time. It even has a slightly sweet smell to it whenever re-heated the next day -and not because I added any kind of sugar to it, I didn't (though it could be because I typically use coconut oil to sauté my veggies). Regardless, very nice with a bowl of greens and slice of homemade bread.

Zucchini Mushroom Lasagna

Pasta is one of those carb heavy dishes that can leave you feeling sleepy and lethargic.

What to do, what to do? Have no fear, help is here!
That's right, you too can now enjoy the satisfying comfort food feeling of hot lasagna without making a bee line to the couch for that after-meal digestive nap.

To the Rescue... (drum role) ...

Zucchini Mushroom Lasagna Extraordinaire !

Guaranteed to please the palate. :D

Buckwheat Banana Pancakes

Holiday mornings have a much more relax way of unfolding... thankgoodness too!

Christmas morning was certainly one of these mornings, with a feel of pancakes in the air. I personally cannot eat conventional pancakes, nor do I care to. There are much too heavy for proper digestion, and the wheat flour just does not agree with me.
Buckwheat, on the other hand, has a much lighter consistency and more pronounced taste.

Buckwheat Banana Pancakes:

• 3/4 C Buckwheat flour
• 1/4 C Sorghum flour
• 2 Bananas
• 1 C Almond milk (more or less)

This makes about 8 pancakes.
 
Mash one first ripe banana in a bowl with a fork.