2 c all-purpose flour

1⁄2 c sugar

1⁄2 tsp salt

2 tsp baking powder

2 tsp baking soda

1⁄2 tsp cinnamon

1⁄2 tsp vanilla

3 eggs

1 c Plain Greek Yogurt

3⁄4 c Non-fat Milk

1 c canned pumpkin

Directions
1.       In a large bowl, combine the flour, sugar, salt, baking powder, baking soda             and cinnamon.
2.       In a separate bowl, beat the eggs; add the yogurt, milk and pumpkin.
3.       Combine the egg mixture and the flour mixture and stir until just blended.
4.       Use a ¼ cup to pour pancake mixture onto a greased medium-low heat                 griddle.
(Pancakes will cook too quickly on too hot of a pan. Keep the heat low to fully cook the pancakes)

This recipe is a great way to add vegetables and protein into your breakfast. The pancakes taste great with out syrup because the pumpkin adds so much moisture and flavor. If there is extra batter, cook all the pancakes, cool to room temp, and freeze. The pancakes are great to pull out of the freezer, pop in the toaster and take to go on a busy morning.

2 cups leafy greens (Baby Spring Mix, Spinach)

¼ cup black beans

¼ cup corn

2 Tbsp Salsa

½ avocado cubed

Optional 2 tbsp shredded cheese

This mixture is great to keep in mind because it is quick to through together, most of the ingredients you can keep on the shelves, and its packed with nutrients and color.

I absolutely love ginger bread cookies!  I find them so comforting for my physical body but also for my spirit.  This afternoon I got the craving to bake some!  This is a fun way to   celebrate the Fall Equinox and fill your home with the smell of fresh spices and a taste of fall!

I had many request from all the ladies at my event to post this yummy recipe.  Betsy Mitchell is a holistic chef and owner of Conscious Cuisines.  Last night she prepared strawberry pies as one of the healthy snacks at our event. They were sooooo yummy! 

Betsy's passion is spreading wellness by helping families with meal plans and teaching them how to prepare healthier meals.  She offers healthy organic prepared meals that are available by pick up or delivery and she also offers catering for parties or events.  If you are interested in her services you can visit her website http://www.consciouscuisinelafayette.com/ or email her at betsymagnolia@hotmail.com.  Her weekly menu is sent out on Sundays via email.  If you would like to be added to her email list send her a message and she will be more than happy to add you :0)  Her food is truly amazing!  You can taste the love and passion in every bite!

Tired of feeling bloated?  Want to jump start weight loss?  Want to improve your energy level?  

Protassium broth is an excellent source of minerals.  It helps flush out excess sodium and toxins.  And aids the body in rebuilding healthier cells and gives the Immune System a boost.  This broth is great to help relieve bloating and aid the body in weight loss. 


Preparing Vegetables:  
It is best to soak the vegetables with an organic vegetable wash (Nature's Sunshine Concentrate works great) before cooking them.  Soaking the vegetables will kill any bacteria on them.  Rinse thoroughly.

Vegetables: (Chop vegetables into medium size chunks)
Note: feel free to modify this recipe to your liking.  A variety of vegetables will give you more nutrients; however, you will still get benefits if you just use some of them.

2 cups chopped celery and celery leaves
2 cups potato peelings
2 cups chopped carrots and tops
2 cups chopped beet tops
2 cups turnip and tops
1 bunch of parsley
1 bell pepper
1 bunch of Scallions (green onions)
1 bunch of Spinach
Cabbage, Onions, Kale and Mustard Greens
Garlic chopped according to your taste
1-2 t Olive oil
2 quarts distilled water

Instructions:
Bring water to a boil (distilled water). Add vegetables, cook for 15 minutes at high temperature. Remove from heat, cover and allow vegetables to simmer for another 15-20 minutes. Drinking the broth is the best way to fast, however, eating the vegetables is allowed.

For best results drink the broth for a few days