Hello! I’m still here :). I know I have not made a new post in a while…but for good reason, I promise! I was blessed with the opportunity to be a vendor at the Fishers Farmers Market this summer. I have been selling my baked goods the 1st and 3rd Saturday of the month since May and LOVING it! It has been amazing to get out into the community and meet market go”ers” as well as other vendors who are passionate about their products/talent. The best part, hands down, is having the opportunity to meet members of the community and share my passion for baking with them.
Seeing others enjoy something I make for them fills me on the inside more than I can say. As I have said in previous posts, it is like a way of taking care of someone, and I just love it so much. I have met the kindest, most wonderful people this summer and feel so blessed by my experience.
It has been so rewarding to provide those with dietary restrictions a baked good/treat they can enjoy, or be the reason someone looks forward to coming to the market. I have met a lot of bikers/runners/yogi’s etc who come for their healthy post-workout snack, kids with food allergies, someone trying to “be good” 🙂 in their food choices, and many just looking for granola or a breakfast treat. It just fills my heart so much to be the one who can provide this for them.
I have learned so much from my first market experience. It has made me stronger and more prepared to take on my next challenge…whatever that may be :). I have made lots of mistakes…lots…but that is OK because that means I’ve also found a lot of ways to be better!
I want to thank everyone who has come out to the market thus far to support me and my passion. I am incredibly lucky and feel so much love from you all!
I’ve shared a few fun pictures from the market below :). There is also a recipe idea at the bottom for a weekend breakfast/brunch!
I love making brunch for my fiance and I. It serves as a way for us to slow down and connect after a busy week. I work 8 am-8 pm Monday-Wednesday, therefore hardly see him for half the week. I then often leave for Indy to prep for the market Wednesday evening or Thursday morning. I then do not come back until Saturday evening :(. I have had a lot of guilt leaving him for this long, but he has been incredibly supportive. I could not ask for a better partner! With that said, I truly cherish the times we have together at home…because it is not a lot…and do my best to always make the best of it.
We have started something called “coffee times” on Sunday mornings, and Saturday if I am not at the market, to connect and just be together. I know the name is a little corny…but we have fun with it :). It is my absolute favorite way to spend time together. We put our phones out of sight and talk about life, love, God, family, what we are grateful for, our goals/dreams and how to become better. It’s become such a powerful time for us, and something I look forward to every week.
I hope this recipe inspires you to have “coffee times” 🙂 with someone special in your life, whether it be a friend, parent, child, etc. Maybe this can become a new routine for you too!
Blueberry Lemon Protein Pancakes (GF/DF)
1 container plain Chobani low sugar dairy free yogurt
1 tsp lemon juice or apple cider vinegar
1 tsp pure vanilla extract
1/4 cup coconut sugar
3 T avocado oil (or oil of choice)
1/2 ripe banana mashed
zest of 1 lemon
1 egg yolk
2 egg whites beaten to soft peaks
1/2 cup almond meal
1/4 cup gluten free all-purpose flour(or flour of choice)
1 standard scoop protein powder
1/2 tsp cardamom
1 tsp baking powder
1 tsp baking soda
1/2 cup blueberries
Combine yogurt, lemon juice (or ACV) and vanilla together in liquid measuring cup and set aside. In a small bowl whip 2 egg whites to soft peaks and set aside.
In a large bowl whisk coconut sugar, avocado oil, banana, lemon zest and yolk, set aside. In a small/medium bowl combine almond meal, flour, protein powder, cardamom, baking powder and baking soda.
Whisk yogurt mixture into bowl of wet ingredients.
Fold dry ingredients into large bowl of wet ingredients via spatula until just combined.
Lastly, fold whipped egg whites into batter until just combined. Be gentle :)! This helps the pancakes stay fluffy.
Heat a non-stick skillet or griddle over medium heat. Coat with 1 tsp of avocado oil or coconut oil. Ghee also works great! Once warm and bubbly add 1/4 cup of batter per pancake to skillet. Drop as many blueberries as you’d like over batter before it sets. Cook about 4 minutes or until browned on one side and flip. I like to then poke a few slits in the pancake with a knife to create holes to allow air to come through/escape. I then also cover with a lid to finish cooking. This is absolutely optional, but I think they cook more evenly this way. It also keeps them extra soft!
Once cooked through, transfer to a 300 degree oven to keep warm until ready to serve.
Garnish with your favorite items and enjoy! These are a wonderful Sunday morning breakfast with a latte!
I love to boil down fresh or frozen blueberries (~ 1/2 cup) with a little lemon juice (~ 1 tsp), water (~ 1-2 T) and splash of maple syrup (1-2 tsp depending on how tart/sweet berries are). This creates a great syrup to drizzle over your pancakes. Other great toppings are hemp seeds, fresh fruit, yogurt, coconut flakes, maple syrup, drippy almond butter…or my absolute FAVORITE – warmed coconut butter. I truly go through a whole jar of coconut butter every 1-2 weeks! It is awesome drizzled over muffins and granola, or my go to method – by the spoonful :). It is an excellent source of healthy fat, boots immunity and metabolism, and contains lauric acid which aids in destroying harmful bacteria, fungi and viruses.