Kennedi Henderson

Kennedi Henderson is one of the stars of "Disney Live On Tour! Pirate and Princess Adventure."

When busy Kennedi Henderson's schedule permits, the singer/actress/entertainer gladly steps into the kitchen to create a variety of dishes.

"When I'm at home, I'll cook larger meals and freeze a lot of it," said Henderson, who's starring in "Disney Live on Tour! Pirate and Princess Adventure." The production runs March 14 to 17 at Rosemont Theatre in Rosemont, Ill. FYI: Call (800) 745-3000 or visit ticketmaster.com or disneyjuniorlive.com

"I like to eat and I look up recipes online all the time," she said, adding there's a "smorgasbord" of recipes on the Internet.

Among favorite dishes Henderson creates are stir fry vegetables and  whole wheat vegan pancakes. Good, solid breakfast foods are also favorites.

Henderson said she was inspired to cook from her mother. "My mother always cooked when I was growing up," the entertainer said. Healthy foods and recipes are Henderson's forte.

"I eat all natural, unprocessed and organic foods," she explained. That's a cleaner way of eating which works best for her.

Henderson said every once in awhile she'll splurge, though.

"Cake is my weakness. I have a major sweet tooth."

Among her most requested meals while growing up was macaroni and cheese, which her mother made frequently.

Now that she's a vegan, Henderson said she enjoys trying assorted ingredients.

"Once a week I like to try and get a new ingredient, something I've never used before."

The following recipe is from Henderson.


1 cup whole wheat pastry flour

1 cup soy or almond milk

1 tablespoon flax meal

1 teaspoon baking powder

1 teaspoon powdered stevia

1 teaspoon cinnamon

Coconut oil

Optional add ins/toppings: raisins, blueberries, nuts, almond or peanut butter, shredded coconut, cacao nibs, maple syrup, banana

DIRECTIONS: First, mix your flax meal with two tablespoons of water and let sit until thickened. Then mix the dry ingredients and add milk and flax mixture. Heat pan to medium high and add just enough coconut oil to coat the bottom. Using a 1/4 cup measuring cup, drop batter onto pan and let cook until they begin to bubble. Flip and cook an additional minute. Repeat with the rest of the batter. Add toppings and enjoy!

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Entertainment Editor/Features Reporter

Eloise is A&E Editor and a food, entertainment and features writer for The Times, subjects she has covered for over two decades in and around the Region. She was the youngest of eight in a Chicago household filled with fantastic cooks and artists.