Lemon Blueberry Ricotta Pancakes

Today I had a startling realization. I have never posted a pancake recipe on my blog. I decided I needed to remedy that situation stat! I made a run to the store for some fresh blueberries and ricotta, picked some lemons off my tree and voila! Lemon-Blueberry Ricotta Pancakes.
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Lemon Blueberry Ricotta Pancakes: Made with Einkorn Flour

Fluffy, Filling and Fantastic!

These pancakes are rich and have a little more body than most pancakes, thanks to the ricotta cheese. Sweetened with blueberries and maple syrup with a just a hint of vanilla and a zing of lemon zest, this recipe is simply dreamy!

The Recipe: Lemon Blueberry Ricotta Pancakes

What you will need: a microplane for zesting citrus and a griddle for cooking pancakes.

5.0 from 6 reviews
Lemon Blueberry Ricotta Pancakes
 
Prep time
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You can use any flour you wish in this recipe including gluten free. I used Einkorn flour which is easier to digest. This recipe makes 6 pancakes.
Author:
Serves: 2
Ingredients
  • Pancakes:
  • 1⅓ cup flour (I used Einkorn, you can use any flour you wish including gluten free)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • 2 eggs, whisked together
  • 1 teaspoon vanilla paste or extract
  • ¾ cup milk
  • ½ cup full fat ricotta cheese
  • 1 Tablespoon melted butter or ghee (plus more butter to grease pan)
  • zest of two medium lemons
  • 1 cup fresh or frozen (but thawed) blueberries, separated
  • Ricotta Cheese Topping:
  • ½ cup full fat ricotta,
  • zest of half a lemon
  • real maple syrup
Instructions
  1. Use a microplane to zest lemons
  2. Pancake prep:
  3. In a bowl whisk together flour, baking powder, baking soda and sea salt
  4. In a separate bowl, whisk eggs
  5. Add eggs, vanilla paste or extract, milk, ricotta, melted butter, lemon zest to bowl with flour, whisk well
  6. fold in ¾ cup fresh or thawed frozen blueberries (reserve the last ¼ cup of berries for garnish)
  7. Topping:
  8. Use a fork to combine ricotta and lemon zest, warm syrup
  9. Heat griddle on medium flame, when pan is hot brush with butter
  10. To Cook:
  11. Pour pancake batter by ⅓ cup onto griddle. Cook until the first side is golden (about 2-3 minutes) Gently flip and cook the second side until golden.
  12. Stack pancakes, top with ricotta mixture and berries, drizzle with warm maple syrup. Chow down.

 

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‘Bulletproofing’ for Coffee and Non-Coffee Drinkers

By now most coffee drinkers have heard about the magical effects of bulletproofing coffee: more energy, better mental acuity, less belly fat, happier digestion and better skin (to name just a few!) But what if you don’t drink coffee but still want all the health benefits of bulletproofing? Is it possible for non-coffee drinkers get the benefits of bulletproofing that coffee drinkers get? Shop Bulletproof Coffee
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

'Bulletproofing' for Coffee and Non-Coffee Drinkers: Brain Octane Oil for better performance and less belly fat!

What is ‘Bulletproofing’ and What are The Benefits?

‘Bulletproofing’ coffee means that you simply add a couple of ingredients to your coffee that are high in healthy medium chain triglycerides (MCT’s)…in other words, ‘fats’. Medium chain fats are easily digestible and supply the brain with what it needs for better mental acuity. These fats also give you more energy, balance hormones, improve thyroid function, and maximize your fat burning capabilities! MCT’s also give you the feeling of being full, which is great because you may just end up eating less. To ‘bulletproof’ coffee most people add a little grass fed butter or ghee and a quality source of MCT’s like Bulletproof’s Brain Octane Oil. And for additional belly and skin benefits some people add a Collagen PowderThese ingredients are not only great for your body, your brain and your belly but they also make for the richest, most flavorful and delicious cup of coffee ever. But again, what if you, like me, don’t drink coffee? Shop Bulletproof Coffee

 Criobru: Honest Energy and a Healthier Coffee Alternative

Crio Bru is a delicious, healthy alternative to coffee made from ground cocoa beans. Like coffee, the grounds are brewed or steeped resulting in a delicious drink. The natural energy boost you get with a cup of Crio Bru comes without the discomfort or even harmful effects you may experience with caffeine. This delicious coffee alternative is made with 100% Fair Trade cacao beans, roasted and ground using a proprietary process that preserves many of it’s plentiful health benefits. 

Contrary to what some people believe, cocoa contains little to no caffeine; instead it has theobromine, a natural and gentle stimulant relative to caffeine. Unlike caffeine – which is harsh causing a spike and then a crash – theobromine works with your body, not against it, giving you a mild, long-lasting lift without making you feel nervous or jittery.

'Bulletproofing' for Coffee and Non-Coffee Drinkers: Brain Octane Oil for better performance and less belly fat!

Criobru: Boosts Your Immune System and Promotes Weight Loss: 

Low in calories and carbs – and with theobromine as a natural appetite suppressant – cacao is the superfood that helps curb your appetite while promoting weight loss and healthy living. 

Rich in Magnesium and Other Minerals 

Cacao has high levels of magnesium, zinc, and other minerals supporting the heart, aiding digestion, building strong bones and healthy blood.

Supports Body and Brain Chemistry 

Cacao is abundant in chemicals produced by the body but rarely found in most foods:

  • Anadamide, an endorphin or “bliss chemical” produced after exercise
  • Phenylethylamine for increased focus and alertness
  • Serotonin, a primary neurotransmitter that helps build a “stress defense shield”
  • Tryptophan, an amino acid that enhances relaxation and promotes better sleep

'Bulletproofing' for Coffee and Non-Coffee Drinkers: Brain Octane Oil and a healthier coffee alternative!

My Favorite Flavor and How to I Bullet Proof My Crio Bru:

My favorite flavor of Crio Bru is Dominican Republic. Like coffee beans, cocoa beans have a variety of flavors depending on where they are grown, and like coffee beans they are a little bitter. I happen to be a dark chocolate lover, so I like mine that way. If you prefer a less bitter taste, try adding a few drops of liquid Stevia. Stevia is a natural, low glycemic, calorie free way to sweeten your brew without harmful effects of sugar or artificial sweeteners. Of course you can always use honey or maple syrup. And as mentioned above, some people add a spoonful of grass fed gelatin for even more belly and skin benefits.
To Bulletproof: Simply make your morning drink in the usual way. I make my Crio Bru in a French press (<—found here) then add a tablespoon of grass fed butter or ghee and a tablespoon of Bulletproof’s Brain Octane Oil. Crio Bru is Paleo/Whole 30, Non GMO, Gluten Free and Kosher. If using coffee you can find coffee and Bulletproof Brain Octane Oil Here.

5.0 from 4 reviews
'Bulletproofing' for Coffee and Non-Coffee Drinkers
 
I drink my crio bru without sweeteners. But if you like to add a little sweetener I recommend liquid stevia drops, raw honey, or maple syrup.
Author:
Ingredients
  • 1 cup crio bru or coffee
  • 1 tablespoon grass fed butter or ghee
  • 1 tablespoon brain octane oil (link above)
  • 1 tablespoon grass fed gelatin (optional but recommended)
Instructions
  1. Make coffee or crio bru the way you always do.
  2. Add grass fed ghee or butter, brain octane oil and gelatin, whisk well
  3. Add your choice of sweetener if desired
  4. Enjoy and have an energy filled day!
  5. How I make mine: for one cup Crio Bru place two scoops Crio Bru into a French Press, then add 1¼ cup boiling water. Allow to steep for 4-6 minutes. Press and pour into a cup. Add Brain Octane Oil, grass fed butter or ghee. If using gelatin, be sure to whisk well.

 

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Shrimp Scampi with Romaine Salad

Food. Beautiful food. Really, I can’t think of many things I like better than food. Especially when the food is as lovely as this Shrimp Scampi with Romaine Salad from Sun Basket!
This post and recipe are sponsored by Sun Basket!

Shrimp Scampi with Romaine Salad

WHY I USE SUN BASKET: FRESH, ORGANIC, NON GMO, CONVENIENT!

Sun Basket is a food delivery service that brings everything you need to make healthy delicious meals right to your door. Each box from Sun Basket contains the ingredients for 3 meals for 2 to 4 people at $11.49 per meal and you can customize with Paleo, Gluten–Free, and Vegetarian options. The meals are delicious, healthy and designed by an accomplished chef! Most recipes take about 30 minutes to prepare. Ingredients are shipped in an insulated box so they stay fresh. Recyclable and reusable packaging materials are used. But my favorite part about Sun Basket (besides the eating of course) is that they teach you to cook and to be more adventurous in your food choices! 

Get Three Meals Free!

Yes my followers can get 3 Meals Free from Sun Basket! And who wouldn’t want three free meals when they are as delicious as this Shrimp Scampi? Fresh organic ingredients and easy recipes delivered, with Paleo, Gluten-free and Vegetarian options.

$30 off Sun Basket

Shrimp Scampi with Romaine Salad

The Recipe: Shrimp Scampi with Romaine Salad

Tips and what you need: The Sun Basket chef uses Marash Pepper Flakes in this recipe. They are milder than regular red pepper flakes. Of course they are optional or you can use regular red pepper flakes to taste. You will need a large stock pot and as always, a good knife!

5.0 from 12 reviews
Shrimp Scampi with Romaine Salad
 
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Here two iconic favorites get the Sun Basket treatment: Shrimp scampi is brightened with silky, sautéed leeks and mild Marash pepper flakes, then tossed with linguine to infuse the pasta with its heady flavors. Meanwhile, Caesar salad gets streamlined to its most essential components: romaine lettuce for crunch and Parmesan for umami.
Author:
Recipe type: Main Course and Salad
Cuisine: Italian
Serves: 2
Ingredients
  • 5 ounces linguine
  • 1½ tablespoons extra virgin olive oil
  • 2 teaspoons red wine vinegar
  • 1 romaine heart, chopped
  • sea salt and freshly ground pepper, to taste
  • 1 ounce shredded Parmesan
  • 1 to 2 leeks
  • 1½ teaspoons fresh garlic, minced
  • 2 sprigs fresh thyme, leaves striped from stems
  • 1 lemon
  • ¼ cup flat-leaf parsley, chopped
  • 10 ounces wild Gulf shrimp
  • ½ teaspoon Marash chile flakes (marash chile flakes are milder than crushed red pepper flakes but you can use traditional red pepper flakes to taste)
  • ¼ cup white wine
Instructions
  1. Cook the linguine:
  2. Bring a large pot of salted water to a boil, cook to package instructions
  3. Drain, reserving ¾ cup of the cooking water. While the water heats and you cook pasta, prep the salad and start the leeks.
  4. Make the salad:
  5. In a bowl, combine the vinegar and 1½ tablespoons oil, whisk. Season to taste with salt and pepper to taste. Set aside
  6. Chop the romaine and toss with Parmesan. Dress right before serving.
  7. Cook the leeks:
  8. Trim the root ends and any dark green leaves from the leeks; cut them in half lengthwise, then crosswise into ¼-inch-thick half-moons. Rinse.
  9. Finely chop enough garlic to measure 1½ teaspoons.
  10. In a pan over medium-high heat, warm 2 tablespoons oil. Add the leeks and garlic and cook until the leeks have softened, 8 to 10 minutes. While they cook, prep the remaining ingredients.
  11. Prep the remaining ingredients:
  12. Strip the thyme leaves from the stems.
  13. Zest and juice the lemon.
  14. Strip the parsley leaves from the stems; finely chop the leaves.
  15. Season the shrimp generously with salt and pepper.
  16. Cook the shrimp scampi:
  17. To the pan with the leek mixture, over medium-high heat, pour in ¼ cup wine and cook until reduced slightly. Stir in the shrimp and reserved pasta cooking water. Add the cooked linguine, thyme, lemon zest, and lemon juice, and toss to combine.
  18. Cook until most of the liquid has been absorbed and the shrimp is cooked through, 2 to 3 minutes. Remove from the heat. Stir in the parsley and as much of the Marash chile flakes as you like. Season to taste with salt and pepper.
  19. Transfer the scampi to individual bowls. Toss romaine salad with dressing and serve on the side.

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.

 

How to Caramelize Onions

Few things add more flavor to food than caramelized onions! Whether you use them to toss in pasta, add flavor to beef, top a burger or give pizza a sweet twist they are the perfect flavor booster!
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

How to Caramelize Onions

How To:

Of course we start with the onions, red, yellow or white, thinly sliced. Place in a pan and drizzle with olive oil. (Printable recipe below)

How to Caramelize Onions

Patience is a Virtue:

Caramelizing onions takes patience. You will be tempted to speed the the process along by turning up the heat. All that accomplishes is burning the onions. Allow the onions to cook at medium heat until they begin to brown and reduce in size, this can take 20-25 minutes or so. Stir frequently.

How to Caramelize Onions

Last But Not Least:

As the liquid in the onions begins to evaporate, the onions will get sweeter and sweeter because the natural sugars in the onions get more and more concentrated. Once the onions have lost about half their volume, sprinkle with sea salt and freshly turned pepper, then drizzle with balsamic glaze.. Balsamic glaze is a reduced balsamic vinegar and has the consistency of a thick syrup. It is the perfect addition to caramelized onions!

How to Caramelize Onions

Perfection!

Now that you have learned a new skill try caramelized onions on sandwiches, in pastas, on meats, pizzas and flatbreads…just about anything really! I especially love caramelized onions on this tri-tip!

How to Caramelize Onions

The Recipe: Caramelized Onions

What you will need: a good pan, a good knife and balsamic glaze.

5.0 from 6 reviews
How to Caramelize Onions
 
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Remember that caramelizing onions takes patience! Keep heat and medium and stir frequently.
Author:
Ingredients
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 3 onions peeled and thinly sliced (my favorite are red)
  • sea salt
  • freshly ground pepper
  • 1-2 tablespoons balsamic glaze
Instructions
  1. Place a large pan on medium/high heat
  2. Add butter and olive oil
  3. When hot, add onions
  4. Cook, stirring frequently until the onions are really going, then turn heat to medium and keep it there as onions reduce
  5. When onions lose at least half their volume sprinkle with sea salt and pepper to taste
  6. When onions are done (usually 25-30 minutes) turn off heat
  7. Drizzle with balsamic glaze
  8. Place atop or in whatever recipe you choose!

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.

 

Easy Chicken Parmesan with Gluten Free Option!

Shooting this post was excruciating. Only because I wanted to eat this Easy Chicken Parmesan so badly, but had to wait until the pictures were done. Food blogger problems… 
(This post contains affiliate links. I may make a commission off sales which allows me to keep my site up and running. Thanks for your support!)

Easy Chicken Parmesan with Gluten Free Option!

Don’t Go Out For Italian!

Ok that might have sounded a little bossy. If you want to go out, please do. But why would you want to when you can make this meal in 40 minutes start to finish and not have to wear a bra…I mean shoes? Look at that crispy panko crusted chicken smothered in cheese! And if you need a green side dish, pair with my Traditional Caesar Salad.

Easy Chicken Parmesan with a Gluten Free Option!

The Cutlets:

The key to making Chicken Parmesan is the ‘cutlet’. Most stores carry cutlets these days, but just in case yours doesn’t or you just prefer to make your own, here is how you do it: cut the breast in half so it is half as thick as it used to be, place between parchment (I don’t use plastic anymore) and pound with a rolling pin until the chicken is about 1/2″ thick. 

Easy Chicken Parmesan with Gluten Free Option!

The Sauce:

I could teach you to make your own sauce, but this is ‘Easy” Chicken Parmesan and that wouldn’t be easy. To keep this recipe simple I use a store bought sauce. You can use your favorite brand and flavor. I bought the 365 Brand Tomato Basil Pasta Sauce from Whole Foods Market. It tastes great and is kind of chunky, which I like.

Easy Chicken Parmesan with Gluten Free Option!

The Recipe: Easy Chicken Parmesan with Gluten Free Option!

Tips and what you will need: I like cooking this recipe in a cast iron pan for the crispiest chicken. To make this recipe gluten free, use GF flour, GF Panko Crumbs and GF pasta. You will need a large baking dish and a microplane for grating fresh cheese. Pair with my Traditional Caesar Salad.

5.0 from 11 reviews
Easy Chicken Parmesan with Gluten Free Option!
 
Prep time
Cook time
Total time
 
A delicious and fairly easy complete meal!
Author:
Recipe type: Main Course
Cuisine: Italian
Serves: 6
Ingredients
  • 6 chicken cutlets (or 3 breasts made into cutlets)
  • sea salt
  • freshly ground pepper
  • ½ cup flour (Gluten Free friends use GF flour)
  • 3 eggs
  • 1 cup Panko bread crumbs (Gluten Free friends use GF crumbs)
  • olive oil
  • 25oz jar pasta sauce
  • ½ cup grated mozzarella
  • ½ cup grated provolone
  • 1 cup grated Parmesan
  • 16 oz spaghetti or linguini, cooked to package instructions
  • 10 basil leaves chopped
Instructions
  1. Place a large pot of salted water on cooktop to heat. Preheat oven to 400 degrees. Place oven rack in center position
  2. While waiting for water to boil, prepare chicken breasts (if needed), grate cheeses and toss them together
  3. Place flour in shallow bowl
  4. Place eggs in shallow bowl and whisk
  5. Place bread crumbs in shallow bowl
  6. Season both sides of cutlets with salt and pepper.
  7. Dredge chicken lightly in flour then dip in eggs allowing excess to drip off, and finally coat both sides in bread crumbs. Rinse hands between each dip otherwise things get clumpy!
  8. Heat a large skillet on medium/high heat. Add enough olive oil to coat the bottom of pan.
  9. When oil is hot, add breasts to pan. You may have to cook in batches adding olive oil as you go.
  10. Cook 3-4 minutes per side or until golden brown and crispy. Turn off heat
  11. Place 2 cups pasta sauce into baking dish and spread evenly, save the remaining sauce for later
  12. Add breasts to dish, top each cutlet with a mixture of the cheeses
  13. Place baking dish in oven for 10 minutes
  14. While chicken cooks, cook pasta according to package directions and chop basil
  15. Strain pasta in colander, plate and top with chicken and sauce, garnish with basil
  16. If you like more sauce, heat what is left in the jar and use that too! Enjoy!

 

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STANDARD FTC DISCLOSURE and Privacy Policy: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. View The Organic Kitchen’s Privacy Policy.