- Home Care Association of Americawww.hcaoa.org
- FamiliesUSAwww.familiesusa.org
- Health Finderwww.healthfinder.gov
- National Institute of Mental Healthwww.nimh.nih.gov
- National Institutes of Healthwww.health.nih.gov
- Office of Long Term Living – Quality Assurance Helpline 800-757-5042 555 Walnut Street, Harrisburg, PA 17101-1919
- Allegheny County Area Agency on Aging 412-350-4235 2100 Wharton Street, 2nd Fl., Pittsburgh, PA 15203
- Beaver County Department of Aging 724-847-2262 1020 8th Ave., Beaver Falls, PA 15010
- Cambria County Department of Aging 814-539-5595 110 Franklin Street, Johnstown, PA 15901
- Washington County Department of Aging 724-228-6856 100 West Beau Street, Washington, PA 15301
- Westmoreland County Department of Aging 724-830-4444 Troutman’s Building 200 S Main Street Greensburg, PA 15601
- Pumpkin Blueberry Pancakes Recipe
If you’re looking for a delicious and nutritious breakfast that satisfies your cravings without compromising your health goals, these pumpkin blueberry pancakes are the perfect solution. Made with wholesome, Paleo-friendly ingredients, this recipe is free from refined sugars, gluten and dairy, making it ideal for those with dietary sensitivities or anyone following a clean eating lifestyle.
Packed with seasonal flavors and antioxidant-rich fruit, these pancakes are as good for you as they are tasty.
Key ingredients
This recipe combines a powerful mix of ingredients that not only taste great, but also deliver a host of health benefits:
- Paleo flour: A gluten-free flour blend typically made from almond, coconut or cassava flour. It’s rich in healthy fats, fiber and protein, making it an excellent substitute for conventional wheat flour while supporting blood sugar balance and digestive health.
- Eggs: A complete protein source, eggs provide essential nutrients like choline, vitamin B12 and selenium. They help bind the ingredients together and contribute to a fluffy texture in the pancakes.
- Coconut milk: A dairy-free alternative that adds creaminess and healthy fats to the batter. Coconut milk is rich in medium-chain triglycerides, which are quickly metabolized for energy and support brain function.
- Pumpkin puree: Loaded with beta-carotene, fiber and antioxidants, pumpkin puree gives these pancakes a rich, earthy flavor while boosting their nutritional profile. It’s also a great source of vitamin A and potassium.
- Blueberries: These tiny berries are a powerhouse of antioxidants, particularly anthocyanins, which support heart health, cognitive function and inflammation reduction. They also add natural sweetness and a burst of color.
- Cinnamon: More than just a warm spice, cinnamon helps regulate blood sugar levels and adds depth to the flavor profile. It also has antimicrobial and anti-inflammatory properties.
- Vanilla extract: Enhances the flavor with its natural sweetness and aromatic qualities. Vanilla is also known for its antioxidant properties.
How to make pumpkin blueberry pancakes
This pumpkin blueberry pancakes recipe is a favorite by all who try it. It’s gluten-free, qualifies as a genuine high-fiber food recipe and is seriously delicious!
Plus, making these pancakes is simple and takes just a few minutes.
In a large mixing bowl, whisk together the eggs, coconut milk, pumpkin puree, cinnamon and vanilla extract until smooth. Gradually add the Paleo flour to the wet mixture, stirring until fully combined and a thick batter forms.
Gently fold in the blueberries. Heat a skillet or griddle over medium heat, and lightly grease with coconut oil or ghee.
Pour about 1/3 cup of batter for each pancake onto the skillet. Use the back of a spoon to spread into a round shape if needed.
Cook for three to four minutes on one side or until bubbles form and the edges begin to firm. Flip, and cook an additional two to three minutes or until golden brown and cooked through.
Serve warm, optionally topped with extra blueberries, a drizzle of maple syrup or a dollop of coconut yogurt.
These pumpkin blueberry pancakes are more than just a breakfast treat. They’re a nourishing way to start your day with clean, energizing ingredients.
Whether you’re following a Paleo lifestyle or simply want a healthier pancake option, this recipe is sure to become a staple in your kitchen.
Other pumpkin recipes
- Pumpkin spice latte
- Pumpkin butter
- Toaster pastry with sugar pumpkin filling
- Pumpkin cashew soup
- Pumpkin bars
- Pumpkin pie cheesecake
- Vegan pumpkin pie ice cream
Pumpkin Blueberry Pancakes Recipe
-
Total Time: 15 minutes
-
Yield: 4 servings
-
Diet: Gluten Free
Description
If you’re looking for a delicious and nutritious breakfast that satisfies your cravings without compromising your health goals, these pumpkin blueberry pancakes are the perfect solution.
Ingredients
- 1 cup Paleo flour blend
- 2 eggs
- 1 cup coconut milk
- ½ cup pumpkin puree
- ½ cup fresh or frozen blueberries
- 1 teaspoon cinnamon
- 2 teaspoon vanilla extract
Instructions
- Combine wet ingredients in a bowl.
- Whisk in dry ingredients carefully to avoid clumping.
- Stir in blueberries.
- Heat greased pan over medium heat.
- Pour approximately 1/3 cups of batter per pancake until pan is full.
- Cook until bubbles form on top of batter and begin to pop, flip and repeat cooking.
- Serve warm with blueberries and maple syrup.
Prep Time: 8 min
Cook Time: 7 min
Category: Breakfast
Method: Stovetop
Cuisine: American
Nutrition
- Serving Size: 166g
- Calories: 312
- Sugar: 5.2g
- Sodium: 43mg
- Fat: 16.6g
- Saturated Fat: 13.4g
- Unsaturated Fat: 3.2g
- Trans Fat: 0g
- Carbohydrates: 37.6g
- Fiber: 4.1g
- Protein: 4.7g
- Cholesterol: 82mg
The post Pumpkin Blueberry Pancakes Recipe appeared first on Dr. Axe.
Read more » - Mexican Chicken Pozole Verde Recipe
You can never have too many recipes for soups and stews, and one of the more underrated to add to your menu rotation is pozole verde. This Mexican chicken soup hits all the right notes and is ready in just over an hour.
Get ready to fall in love with my pozole verde de pollo recipe, which you can make with chicken or without (for a vegetarian version).
What is pozole verde?
Have you heard of pozole verde before? It’s not as common at Mexican restaurants as, say, tacos, but it’s sure to become a new favorite for anyone new to this dish.
Pozole likely originated in the Mexican state of Guerrero, though it’s eaten throughout the country. You’ll often find it at large family gatherings, since you can make a big old pot of it and serve a lot of people.
It’s pronounced “po-sol-e,” and the name gives you a clue as to what the dish is. Pozole is the Aztec word for hominy.
While there are many variations of pozole, the one thing that never changes is that hominy is a main ingredient. If you’ve never eaten or cooked with hominy before, you’re in for a treat.
Hominy is essentially whole corn kernels that have been soaked in an alkaline solution to get rid of the hull and sometimes the germ.
The soaking process causes hominy to swell in size (it’s much larger than a normal corn kernel) and really dials up the flavor.
Rather than detract from hominy’s nutritional value, nixtamalization, as the soaking process is called, actually improves hominy’s nutritional value by making it easier for the body to absorb the vitamins.
Once the hominy’s soaked, it can be ground up, either to make grits or masa for tortillas. It can also be dried, similar to beans, or cooked and canned. If you purchase dried hominy, you can prepare it the same way you would dried beans.
Hominy really makes pozole, but the color of the stew changes depending on what ingredients are in it. Most contain pork along with the hominy, but some use chicken.
I recommend going with chicken for this dish over pork. In a vegetarian pozole verde, beans are substituted for the meat.
Pozole verde, or “green hominy,” gets its hue from the tomatillos, jalapeños and spinach added, but there are also red and white variations of the stew. Pozole blanco eliminates red and green salsas and chilies, while pozole rojo uses strong red ones.
Traditional toppings included hot sauce, cilantro, avocado, sour cream, corn chips and, of course, a squeeze of fresh lime over it all. It’s basically a taco bowl in the form of a stew!
How to make pozole verde
Let’s talk about this particular Mexican chicken pozole verde recipe. To make things quicker, I’ve opted for a 25-ounce can of hominy to make this an easy weeknight recipe, but if preparing dried hominy tickles your fancy, you can do that.
Shredded chicken or fava beans can take the place of the pork traditionally used in pozole verde.
First, make up the chicken, if you’re having meat. Open up the can of hominy, rinse it well in a colander and add it to a large pot (big enough to hold a whole chicken).
Take a whole chicken, and cut it into four parts: two leg/thigh portions and two bone-in breasts. Add the pieces to the pot.
(No meat? Use one cup of fava beans with the shredded cabbage and spinach later in the recipe.)
Cover the chicken with water, and stir, making sure all the chicken is fully submerged. Bring it to a boil. Lower to medium-low temperature, and cook for one hour.
After the hour, turn off the stovetop, and remove the chicken from the soup mixture. Let it cool in a dish.
Meanwhile, chop all of the veggies. Place avocado oil in a sauté pot along with the garlic, tomatillos, jalapeño, cumin, salt and pepper.
Sauté for around 10 minutes. Add the veggies into a food processor/blender, and process until smooth.
Add the spinach and sliced cabbage to the hominy soup, and turn the burner back on to low.
Simmer these veggies for around 15 minutes.
Shred the chicken, and add it to the large pot, along with the mixture from the food processor. Stir well, and reheat until you’re ready to serve.
Serve the vegetarian or chicken poloze verde warm with your choice of garnishes, such as sliced radishes and/or avocado, fresh lime wedges, pumpkin seeds, and fresh cilantro. You may also choose to add shredded goat cheddar cheese.
Other healthy Mexican dishes
- Huevos rancheros
- Chicken enchiladas
- Calabacitas
- Carne asada tacos
- Pico de gallo or salsa fresca
- Chicken fajitas
- Steak fajitas
Other great chicken dishes from different cultures
- Chicken paillard
- Hungarian chicken paprikash
- Greek chicken souvlaki
- Thai chicken stir fry
- Sweet and sour chicken
- Mediterranean chicken
- Easy pesto chicken
- Chicken Bryan
- Chicken marsala
- Chicken cacciatore
- Chicken gumbo
- Cajun blackened chicken
- Chicken katsu
Pozole Verde Recipe
-
Total Time: 0 hours
-
Yield: 8
-
Diet: Gluten Free
Description
This Mexican stew with chicken or fava beans hits all the right notes and will wow your guests or family. Get ready to fall in love with this pozole verde recipe.
Ingredients
- 25-ounce can of hominy
- whole chicken, cut in four parts (use 1 cup fava beans if vegetarian)
- 1 tablespoon avocado oil
- 4 cloves garlic, minced
- ½ onion, sliced
- 5 tomatillos, chopped
- 2 poblano peppers, sliced and deseeded
- 1 jalapeño, sliced and deseeded
- 1 tablespoon cumin
- ½ teaspoon sea salt
- ½ teaspoon pepper
- 2 cups red cabbage, shredded
- 3 cups spinach
- optional garnishes: shredded goat cheddar cheese, sliced radishes and/or avocado, chopped onions, fresh lime wedges, pumpkin seeds and fresh cilantro
Instructions
- Open up the can of hominy, rinse well in a colander and add to a large pot (big enough to hold a whole chicken).
- Take a whole chicken and cut into four parts: two leg/thigh portions and two bone-in breasts. Add the pieces to the pot. (No meat? Use one cup of fava beans with the shredded cabbage and spinach later in the recipe.)
- Cover the chicken with water and stir, making sure all the chicken is fully submerged. Bring it to boil. Lower to medium-low temperature and cook for one hour.
- After the hour, turn off the stovetop and remove the chicken from the soup mixture and let it cool in a dish.
- Chop all of the veggies. Place avocado oil in a sauté pan along with the garlic, onion, tomatillos, poblano and jalapeño peppers, cumin, salt and pepper. Sauté for around 10 minutes.
- Add the veggies into a food processor/blender and process until smooth.
- Add the spinach and sliced cabbage to the hominy soup, and turn the burner back on to low. Simmer these veggies for around 15 minutes.
- Shred the chicken and add to the large pot, along with the mixture from the food processor. Stir well and re-heat until ready to serve.
- Serve the vegetarian or chicken pozole verde warm with your choice of garnishes.
Prep Time: 20 min
Cook Time: 1 hr 20 min
Category: Main Dishes
Method: Stovetop
Cuisine: Mexican
Nutrition
- Serving Size: 281g
- Calories: 239
- Sugar: 4g
- Sodium: 558mg
- Fat: 6.3g
- Saturated Fat: 1.2g
- Unsaturated Fat: 4.1g
- Trans Fat: 0g
- Carbohydrates: 18.1g
- Fiber: 3.7g
- Protein: 26.9g
- Cholesterol: 78mg
The post Mexican Chicken Pozole Verde Recipe appeared first on Dr. Axe.
Read more »
Alternative news
- Boost Gut Health With Sauerkraut
A recent study from UC Davis suggests that sauerkraut is more than just a tangy topping — it may also help protect gut health. Researchers found that fermented cabbage contains beneficial metabolites that help maintain intestinal cell integrity, unlike raw cabbage or fermentation brine. Both store-bought and homemade sauerkraut showed similar gut-protective effects. The fermentation process fosters the production of bioactive compounds, including lactic acid and amino acids, which may explain sauerkraut’s digestive benefits. Scientists are now working to identify which specific metabolites are most beneficial and plan to test their effects in human trials. A small daily serving might support long-term gut resilience and reduce inflammation.
Try Dr. Weil’s Homemade Sauerkraut today!
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Read more » - Microplastics May Contribute To Antibiotic Resistance
Microplastics — tiny, often microscopic pieces of plastic debris — are pervasive across the planet. These particles have infiltrated food chains, accumulated in oceans, gathered in clouds and on mountaintops, and have been found within our bodies at alarming rates. Now, researchers from Boston University have found that bacteria exposed to microplastics are better able to demonstrate resistance to multiple types of antibiotics that are commonly used to treat infections.
In laboratory experiments with Escherichia coli (E. coli) bacteria, the researchers found that microplastics provide an ideal surface for bacteria to attach and colonize. Once attached, bacteria produce a biofilm — a sticky, protective layer that helps shield them from environmental threats, including antibiotics. They theorize that exposure to microplastics helps select the cells that better form biolayers. The research team now plans to extend their studies to real-world settings such as refugee camps, where sanitation tends to be poor and plastic waste is abundant.
Try this recipe today: Strawberry, Fennel & Arugula Salad
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The post Microplastics May Contribute To Antibiotic Resistance appeared first on DrWeil.com.
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