1 cup Pamela’s Baking & Pancake Mix
1 large egg (or equivalent of liquid egg replacer)
3/4 cup water
1 tablespoon oil
few drops of natural green food dye
Yield: six, 4-inch pancakes
Mix all ingredients together until there are no lumps. Batter should not be too thin or too thick; add additional water if needed. Pour 1/4 cup batter onto a preheated, lightly oiled griddle (medium-low heat). Cook until golden brown, flipping once. Serve immediately.
Extra pancakes can be cooked, cooled, then wrapped in plastic wrap and frozen. To reheat, remove wrapping and microwave wrapped in a paper towel until hot, approximately one minute per pancake.
2 free-range boneless, skinless chicken breasts
Real Salt to taste
Frank’s buffalo wing sauce (it is gluten-free)
2-3 c. assorted organic salad greens
10 organic baby carrots (cut in three)
2 organic celery stalks
gluten-free ranch dressing
Grill the chicken breasts 4-6 minutes on each side or until cooked through, with a little Real Salt.
When cooked through pour buffalo sauce over chicken and cook one more minute. Sit on top of greens, baby carrots and celery. Shave parmesan on top and enjoy!
Dinner: Here are a few choices with links to the recipes!
HAPPY ST. PATRICK’S DAY!!!