Category Archives: Mastermind 23

Place all the ingredients into a blender and blend until smooth. Heat a large skillet with 1 tbsp of fat (coconut oil, butter, cooking spray etc). Ladle 2 tbsp of batter (or more for bigger pancakes) to form 1 pancake on the greased pan. Cook for about 3 minutes, or until the bottom batter starts to form bubbles and the underneath is golden. Flip and cook for another 2-3 minutes until cooked through.

To serve:

Drizzle with maple syrup, a dollop of yogurt, pumpkin seeds or granola. Enjoy!

**You can make big batch and freeze the pancakes in a ziplock freezer bag to reheat whenever you need a quick breakfast.

Combine all the ingredients besides the fruit in a mason jar. *If you would like thicker oats, you can add in ¼ cup of greek yogurt to this mix in place of half the almond milk. Stir until evenly incorporated. Portion into jars and store in the fridge overnight. Serve with sliced banana and peanut butter in the morning. Option to double or triple recipe for breakfast meal prep!

Preheat the oven to 425 degrees. Line a sheet tray with parchment paper and place the diced squash, olive oil, smoked paprika, curry powder, salt and pepper. Toss until evenly coated and bake for about 35-45 minutes until tender and charring. 

Meanwhile, heat a large skillet on high heat with 1 tbsp olive oil. Add the finely diced onion and pepper. Cook on high for 5 minutes, then reduce the heat to medium low. Continue to cook, stirring occasionally, until the onions and peppers have browned and caramelized (about 20 minutes total). Right before they are finished cooking, add the minced garlic and cook for 1 minute. Season with salt and pepper. 

When the squash is finished cooking, combine it with the sauteed onion and pepper mix. This is perfect on its own, or you could top with a fried egg or goat cheese. Enjoy!