Blueberry Super Pancakes

• 1 cup of whole wheat flour
• 1/2 cup all-purpose flour (or more whole wheat)
• 1 1/2 tsp baking powder
• 1 1/2 cups non-dairy milk (I used unsweetened coconut)
• 2 tbsp ground flaxseeds
• 3 tbsp hemp (or sunflower) seeds
• 1 tsp vanilla
• 1/4 tsp almond extract
• 2 tbsp maple syrup
• 2 tbsp oil (canola, coconut, etc.- your choice)
• 1/4 tsp cinnamon
• 1/2 cup blueberries (if using frozen, defrost them in a strainer under warm water)

1. Preheat your griddle over medium heat. Combine the flours and baking powder in a medium bowl. Set aside.
2. Place all remaining ingredients, except for the blueberries in a blender and blend until smooth. Pour the wet ingredients over the flour mixture and stir to combine. Some small lumps are ok- you don't want to over-mix the batter or the pancakes will be tough. Fold in the blueberries.
3. Cook on a heated griddle, flipping when the edges are bubbly.

To serve, spread margarine (I use Earth Balance) on top of warm pancakes, dust with powdered sugar, and squeeze a bit of lemon juice over the top.

Today was a normal Monday. I was planning to go to the gym after taking my older son to preschool. I had a little bit of a sinus headache but felt pretty good anyway. After I had a green smoothie and gave the kids breakfast, I decided I needed a break today. I've been feeling burned out and I needed a little TLC. Today quickly turned into an exfoliate-and-deep-condition kind of day. I even took a 20 minute nap (I'm usually a militant non-napper) and woke up feeling a thousand times better.

Do you ever have mini spa days at home? What are your favorite things to do to nurture yourself when you need a little extra TLC?

• 3-4 cups of hearty or creamy soup of choice (ideas above)
• About 1/2 pound sliced stale bread (sourdough is great)
• 1 garlic clove, cut in half
• Olive oil

1. Preheat oven to 375ºF (190ºC). Brush the bread with olive oil and place it on a baking sheet. Bake until golden brown, about 10 minutes. Remove from the oven and rub each piece with the garlic clove.
2. Lightly oil a gratin dish or Dutch oven. Break the bread into pieces and scatter them over the bottom of the pan. Pour or ladle the soup over the top of the bread. Place the pan on a baking sheet (to catch any overflow) and bake for about 45 minutes or until the top is golden and bubbling. Let cool for about five minutes before serving.