Monthly Archives: October 2011

No Plan Meal Plan Give-away: extended to 10/29/11

NPMP Give-away!

No Plan Meal Plan helps you eat healthy and tasty meals with less time and stress.  It includes 4 recipes per week with shopping list and weekly planner.  Because I can always use great recipe ideas, email me your favorite fast and healthy recipe and get entered to win a free 3-month subscription!  Email me at

Real (Delicious) Buckwheat Pancakes

Buckwheat pancakes are awesome.  Real ones, that is.  Most buckwheat pancakes and pancake mixes you find are about 2/3 refined white flour, so the buckwheat you’re getting is pretty minimal.  This is a shame, since buckwheat is incredibly good for you.  I have a tricky stomach, and I know for certain that buckwheat leaves me feeling awesome.  (It has no relation to wheat whatsoever, by the way.  Technically, it’s a seed).  So if you’re up for some real buckwheat pancakes, try these out.  The ratio of buckwheat to white flour is flipped, so you’ll get 2x the goodness, plus I add rolled oats.

1 cup buckwheat flour
1/4 cup regular flour (I use gluten free, you can use brown rice flour, oat flour, etc)
1/2 cup rolled oats – not instant
1/2 cup whole milk
1 cup apple cider
1 tablespoon maple syrup
1 very ripe banana, mashed up with a fork
1/2 teaspoon salt
2 eggs, separated
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon vanilla
Butter for frying

1) Combine the milk, apple cider, banana, oats and buckwheat flour.  Let them sit and soak while you prepare the other ingredients and heat your pan.
2) Combine all other dry ingredients in a large bowl and whisk together.  Heat a large fry pan with a tablespoon of butter over medium heat. 
3) Separate the eggs: put the yolks in with the milk/cider combo, and put the whites in a mixing bowl – you’re going to beat them to soft peaks using a hand mixer.  When you have them at soft peaks, so they’re light and fluffy, set them aside temporarily and combine the other milk/cider/buckwheat/oats with the [...]

By |October 13th, 2011|Recipes|

Cancer – Control your Risk

I didn’t know a single person with cancer until I was in high school, and 12 years later my 6th childhood/college friend was recently diagnosed.  Carcinoma, leukemia, testicular, brain, melanoma, and Hodgkin’s.   This is too many people – all in my small network and all in their mid 20s to early 30s when diagnosed – for me to comprehend!   All young, and all male.  It’s hard not to be scared by it all.

Cancer seems scarier than other health issues, I think, because we don’t feel like we have any control over it.   I’ve done a lot of reading over the past year and a half or so to try to understand the link between diet and cancer, and what I now know is encouraging.  Here is a nutshell of what I know for sure:

  1. Cancer will exist in all of us at some point in time.  Cancer is really just a cell with mutated DNA that has lost its ability to stop replicating.  This isn’t uncommon at all.
  2. Our cells are quite intelligent – there are multiple processes in place to repair cell DNA, stop the replication, and either kill the cell or turn it into a normal one.
  3. Chemicals found in plants – especially fruits and vegetables – help cells do this. 
  4. We can create environments in our bodies that either encourages or discourages the proliferation of cancer.  Two main factors: our level of inflammation and our alkalinity are especially important.  Diet heavily impacts both.

If you’d like to learn more about how to eat in a way that encourages healthy cells and discourages cancer growth, I’d recommend two things: 1) watch Forks over Knives, and 2) read Natural Strategies for Cancer Patients, by Russell Blaylock.  The book is [...]