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In this Inner Circle podcast, Ben and Jessa Greenfield discuss the following:
-healthy breakfast and lunch for kids (and adults!)
-is it true that breakfast can increase your metabolism?
Here are the resources we discussed towards the end of the podcast:
Jessa’s Panakaku Recipe:
PANAKAKU (swedish dish means “Fluffy Pancake”)
2 Tbl butter in pan – melt in the oven
1/4 Cup Honey
3 Eggs
3/4 Cup of flour (1/2 whole wheat and a 1/4 white flour)
1/2 tsp Salt
1/2 tsp vanilla
Combine honey, eggs, flour, salt and vanilla in a mixing bowl. Gradually add 2 cups of milk beating with whisker. Pour into pan of melted butter sprinkle with Cinnamon and bake for 20 – 25 min at 425. Serve plain or with some fruit on top.
*note from Jessa: I have made this with almond milk and it comes out great.
Spinach Feta Quiche (note from Jessa: this recipe is taken from the cook book “Feeding the Whole Family” by Cynthia Lair with a few of my own alterations. I highly recommend this book. It takes you from the infant stages to grown children and guides you on how to raise healthy eaters. Also she has some great ideas for lunches for kiddos to.)
Crust
1 Cup whole wheat pastry flour
1/2 teaspoon sea salt
6 Tbl of chilled coconut oil
2 Tbl of ice cold water
Filling
1 1/2 cups milk (or milk substitute like almond or goat milk)
4 eggs
1/2 tsp sea salt
3 cups baby spinach
1 cup of crumbled feta or cottage cheese
1 ripe tomato cut into thin slices
Preheat oven to 375
To make the crust. put flour and salt in a large mixing bowl Put coconut oil in small chunks. Crumble the mixture with your hand or a pastry cutter. Add water slowly to the dough stir continuously. Gather dough into a ball. The dough should be moist and pliable. Roll out into a crust on a floured surface or a piece of wax paper. Transfer to an 8 or 9 in pie pan. Trim the edges.
To make the filling, first scald the milk to hasten the baking time. Let milk cool, then whisk with eggs and salt. Sprinkle spinach and feta in the bottom of the crust and pour egg mixture over the top. Decorate the top with tomato slices in a pleasing arrangement. Bake 35- to 40 min. or until the top is golden and a knife inserted into the center of the quiche comes out clean. Let pie cool slightly before serving.
Jessa’s Green Smoothie Video:
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