Today I’m going to be extra short because I know how Mondays can get. I simple wanted to let you know a secret: I moved to a house with a very old kitchen that I do not love. Because renovation is needed, I’m living with appliances that look like out of an episode of I dream of Gene. And of course they are that ugly yellow color too! Bottom line. Not a sexy nor practical kitchen. The house is in need of a lot of work, so it is what it is now. The kitchen is tiny and dark, because back then those lovely open floor plans did not exist. It is a separate room all by itself with one tiny window above the sink… I even have a breakfast nook (I think that’s what they are called). Again, probably original.
Why am I telling you this? Because many people use their less than perfect kitchen as an excuse not to take it back. I also think that is very ironic that the 1950’s, the very era of my current kitchen, was when we let food companies, the government and marketers convince us that they could do better than us, that cooking was a terrible bore and that we better leave it to them to give us “fast convenient food” and make decisions about what we eat. Can you see what I see? This kitchen has some karma to clear and it wants you to know that all those messages now programmed in your head are a bag of lies my love!
So whether your kitchen needs work, organizing, or a whole overhaul like mine, get in there and make something wholesome today. Reclaim that room in your house as your own, not some occupied space you surrendered to Big food. This is a call for independence, for courage and for freedom. Free your kitchen from all the crazy lies they told us then and keep telling us today.
This is what I do when this little dark room is not inspiring me to do much…I start being grateful for the fact that I have a kitchen and go right into some action with a heart full of gratitude for every ingredient, utensil, pot and pan. Wanna see how this works? I’m sharing two recipes you can make that are part of our ongoing UN-challenge. It is not just about getting in the kitchen, it is about cooking real, health-changing foods that will make you feel happy you did!
Ready?
GLUTEN FREE BANANA PANCAKES
- 1 cup gluten free rolled oats
- 1⁄4 cup non soy – nondairy unsweetened milk
- 1 banana
- 1 tablespoon melted coconut oil 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1 tablespoon chia seeds
Combine all the ingredients in a high-speed blender and blend until smooth. Allow the batter to sit on the counter for 5 minutes.
While the batter is sitting place a pan over medium heat and melt the coconut oil. Once the batter is ready, cook 3 mini pancakes at a time. Cook for about 2 minutes per side.
Repeat until the batter is done.
Next add your favorite pancake toppings! These may include, but are not limited to, berries, almond butter, coconut flakes and chopped nuts.
ENERGY PACKED WRAP
- 1 brown rice gluten free tortilla or or Paleo wrap
- 1 cup of canned chickpeas, drained and rinsed
- 1 stalk of celery, chopped
- 1/4 cup chopped red onions
- 2 tablespoon vegan mayonnaise or tahini
- handful of baby spinach or spring mix
- sea salt and black pepper to taste
- 1/2 avocado
Optional: lemon juice
Place the chickpeas in a large mixing bowl and mash them with a fork. Add chopped celery, red onion, and vegan mayonnaise or tahini. Mix well and add lemon juice is desired. Put in center of the wrap with leafy greens & avocado. Enjoy!
Xo,
Coach Maria Marcano
