Out like a lamb

First things first...

I knew March was going to be a difficult month for me to keep up with the posts. So I'm *kind of* sorry I haven't been updating very much. Does it feel better if I pass the buck and say I tried to get a few other people on board to write blog posts for me, and they never followed through? No? Hmm... How about if I regale you with tales of adventure in teaching adult writing classes, doing P90X at 2 a.m., and getting to see some of my favorite bands for free because I've been writing about them. I figured that one would win since I wrote it in a list of threes and usually that can make anything sound good. Oh well. I will say that I am letting go of some of my work obligations (and taking on some others, ssshhh) so I should have more writing time available to write to you fine folks here.

There have been some recipes I want to share, and also those REVIEWS. GLORIOUS REVIEWS of headphones, motorcycle pants, gluten free flour, a flashlight, and more (I think). I want to make videos, though, so I need a friend. Once I find one, I'll be Good To Go. Any day now...

P90X is going....fine. But I'm also back at kickboxing and will be doing a challenge with them, having to attend 3 times per week, which will greatly supplement my P90X workout by switching it up, keeping it fun, and adding to the cardio days which don't feel very cardio-heavy for me, based on my needs. So I'll be a force to be reckoned with by May, just in time to turn 33.

In the meantime, here's some pancakes I made this morning. They are gluten free, vegan, and super simple.

Gluten Free Vegan Blueberry Pancakes

Dry Ingredients

• 1 C. All Purpose gluten free flour (I prefer Mama's Almond Flour)
• 2 tsp. sugar
• 1 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. ceylon cinnamon
• 1/4 tsp. salt

Mix dry ingredients first, until well blended, then add the wet ingredients one at a time:

Wet Ingredients

• 1/4 C. applesauce (alternative: 1 Tbs. ground flax meal + 3 Tbs. water. Let sit for about 5 minutes before use)
• 3/4 C. milk substitute (I prefer Almond Breeze unsweetened coconut almond milk*)
• 1/4 C. thawed frozen blueberries

Once wet ingredients are added, fold mixture until just mixed, breaking up knots of flour with purpose. Melt about 2 tsp. coconut oil on a skillet, then pour about 1/4 C. batter on pan. Let sit until edges look dry and bubbles form in the center. Flip and let cook a few minutes. I topped mine off with blueberry compote. These are the last of the batch, so they're a bit thin of blueberry swirl. I ate through the first few so fast before I realized what was happening.

*Carton milk substitute isn't the most healthy, in all honesty. Some people prefer using coconut milk from the can because it doesn't have all the additives that coconut "drink" has, and then add water to desired consistency. If you live near coconuts, you can make your own. When my ultra vegan years coincided with my ultra poor days and my ultra bad at math days, I made my own almond milk using cheese cloth, a blender, and some raw almonds. I'll post that another time, but I'm sure you can see where that one's going.