Pesto & Pancakes (not together)

Here’s some of the meals I prepped for last week.

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If you recall, making bulk grains in the rice cooker was one of the things on the checklist.  I used this wild rice in Kyle’s breakfast burritos (with lentils, salsa, and cheese) and in my lunch salads (with lots of veggies).  And then in this dinner, of course.

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Pesto Wild Rice [vegan, gluten free, FODMAPs friendly]

Ingredients:

  • 2 cups cooked wild rice
  • 1 cup corn
  • 1/2 cup pesto (FODMAPs people omit garlic or use garlic infused olive oil)

Directions:

Cook rice.  Mix in corn and pesto.  Serve warm or chilled.

I used this vegan pesto because I had some left over, but if you want to make your own (it’s super easy, so you should!) here are some of my [vegan] pesto recipes:

spinach hemp seed pesto
tofu enhanced pesto
nutty bell pepper pesto

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To accompany the rice I baked 3 filets of Dover sole using this same recipe (if it aint broke, right?).

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Everything was wonderful.  The lemon in the pesto complimented the lemon in the fish marinade and it was a perfect light summer-y meal.

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The other meals for the day included more prepped stuff.

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Like pancakes with peanut butter and a fabulous salad beast.

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Kyle is a savory breakfast person, so I made him breakfast burritos every single morning and he never got sick of them.

I fluctuate in my sweet vs savory allegiance so I like having both options.  By making pancakes in advance, I had either to choose from.

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Even though I made 6 pancakes, they only lasted me two days.  One day I had 4 with peanut butter and the other day I had 2 with a fried egg.  And peanut butter.  I’m a peanut butter field these days.  My poor almond butter is being neglected in a major way.

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That ugly burnt guy in the first photo was the last to be picked, but it tasted fine.  The rest were perfect, promise.  I got distracted by P while cooking them but fortunately I remembered to flip it just in the nick of time.  A little black around the edges but no big deal.

Gluten Free Pancakes [gluten free, FODMAPs friendly]

Ingredients:

  • 2/3 cup brown rice flour
  • 1/3 cup almond flour
  • 1 tbsp coconut sugar
  • 1/2 tsp baking powder
  • pinch of salt
  • 1 egg
  • 1/2 cup unsweetened vanilla almond milk
  • 1/2 cup water

Directions:

Mix dry ingredients together and then add in wet.  Stir to combine.

On a hot greased pan, pour ~1/4 cup batter and reduce heat.  Flip once you can see the edges have started to cook.

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I’ll get to the rest of the prepped meals later.

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Comments (8)

  1. Samantha @ Sweetly Striving

    Everything looks so delicious! I absolutely love having fish in the summer time. It’s the perfect light meal for hot days.

  2. Hannah @ CleanEatingVeggieGirl

    That rice sounds delicious and SO easy to make! Thanks for sharing. I am a major pesto fan :). Oh, and who knows…pesto pancakes might be good! ;)

  3. Dee @ The Hungry Fit Chick

    The pesto wild rice looks great! I tried some pesto quinoa the other day – it’s hard to go wrong with pesto! I haven’t tried making my own pesto though, can’t wait to give it a shot.

  4. Sara @ sarasmiles

    I like the taste of burnt. I know I’m wierd.

  5. Brigid

    How do you reheat the pancakes? Just in the microwave? Premaking a bunch sounds like a good work breakfast (that would allow me to sleep in a little later).

  6. Elise (Post author)

    yup. i always mean to make a ton to freeze, but i dont make batches for more than a few days worth. so they never make it to the freezer. just a quick reheat in the morning. topped w whatever. good to go!

  7. Elise (Post author)

    i kinda like burnt too actually :P

  8. Elise (Post author)

    i thought the same thing after i wrote the title…ha!

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