Healthy Pancakes

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My boys LOVE pancakes.  And I really love making it for them.  I am constantly trying to tweak recipes to make them healthier.  There is a fine line between healthy and gross.  I keep trying until the food is still yummy but healthy.  These pancakes meet both criteria and they were a huge hit with my boys.


Healthy Pancakes
 
1 cup white flour
1/2 whole wheat flour
1/2 almond meal (very fine)
4 tsp baking powder
2 tsp flax meal
1/2 tsp salt
2 eggs beaten
2 cups fat free milk
1 cup pumpkin puree
2 tsp melted butter
Optional:  blueberries (fresh or frozen), chocolate chips, nuts
  1. Combine all dry ingredients
  2. Add egg and milk and whisk until the batter is smooth.
  3. Add the melted butter
  4. Heat griddle and oil with nonstick oil spray
  5. Use laddle or ice cream scoop to portion out pancakes.
  6. Add any optional ingredients.
  7. Flip when small bubbles form on top of pancake.  Depending on heat of grill 1-4 minutes
  8. Finish cooking 1-2 minutes
  9. Top with butter, syrup, or whipped cream

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Healthy Banana Muffins

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My husband and my oldest love muffins for breakfast.  A couple of days ago they both said “we haven’t had muffins in a while.”  I whipped these up super fast.  I adapted my recipe from The Ambitious Kitchen.  I omitted the chocolate chips because we are still eating halloween candy, and I added almond flour for protein and taste.  Everyone loved them!


Healthy Banana Muffins

1  c whole wheat flour

1/2 c almond flour

1 tsp baking soda

1/4 tsp salt

3 ripe banas

1/4 c raw honey

1 T olive oil

1 egg

1/2 c yogurt (I used blueberry because that is what I had – I think any flavor or type would work)

1 T milk of choice

Preheat oven to 350 degrees.  Spray mini muffin tin with spray.  In a medium bowl, combine both flours, baking soda and salt.  Combine the rest of the ingredients in a blender.  Blend until well mixed.  Pour wet ingredients into dry.  Stir until combined.  Add two tablespoons of mixture to muffin tin.  Bake for 15-20 minutes until beginning to brown.  Cool for 5 minutes before removing.  Enjoy!

NaBloPoMo November 2014

DIY Almond Milk

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I love almond milk in my smoothies.  I always put it in my Basic Smoothie recipe and any variations.  There are some great store brands of almond milk.  I always prefer the ones that you can find in the freezer section versus the shelf stable ones.  Over Passover 2014 I was really trying to stick to my normal diet despite all the restrictions and temptations.  I couldn’t find any kosher for passover almond milk so I made my own.  I used the recipe from www.thekitchn.com.  I really love the consistency and freshness of it.  You have the ability to make it thick or thin – sweet or regular.

unnamed-2I soak my 1 c of almonds in a mason jar for 24 – 48 hours.  You then drain and rinse the almonds.

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I take 1/2 cup of the soaked almonds and combine with 1 cup of water in a blender.  Blend until it has a milky appearance.  You then strain the entire contents of the blender through a nut bag (worst name for a piece of kitchen equipment ever!).  Repeat with the rest of the almonds.  I find that if I try to do all the almonds and water at once it is a big mess.   Keep in refrigerator until using.  Mine usually lasts just under a week.

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NaBloPoMo November 2014

Low-Carb Breakfast #1 – Egg, Cheese & Tomato Open-Faced Sandwich

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Whether I want to admit it or not – the only way I can consistently feel good, loose weigh/maintain weight is to eat low-carb.  For me – I can eat certain carbs in the morning – but I have to make sure I eat protein with them.  Since I have made this change I find that a bowl of cereal doesn’t cut it anymore.  If I eat at 8:00am I am starving by 10:00am.  With a low-carb breakfast I am able to drink water throughout the morning and make it to lunch time.  If I make the “right” choice first thing in the morning, I am more likely to make good food and exercise choices throughout the day.

Ingredients

2 slices ezekiel bread

2 eggs

2 oz cheddar cheese

2 slices tomato

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Easy-peasy recipe – toast bread, top with cheese and tomato.  fry eggs to liking.  top with eggs.

NaBloPoMo November 2014

Basic Green Smoothie

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Basic Green Smoothie

Ingredients:

1-1/2 c almond milk

1 c spinach or kale

1 c frozen fruit

1/2 frozen banana

1 scoop protein powder (optional)

Method:

Put greens and almond milk in blender.  Blend until most of greens are chopped up.  Add frozen fruit and protein powder.  Blend until desired consistent.

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This is my go to basic recipe.  I have found that I enjoy these portions of fruit to liquid.  It is important to blend the greens and the liquid before adding the frozen fruit.  This gives you the best chance of really chopping up the greens so you can drink it and not chew your smoothie.  The addition of the protein powder keeps me full until lunch time.

Enjoy!  I will post variations – but I always go back to my latest basic.

NaBloPoMo November 2014

Favorite Smoothie Equipment

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As I try to recover from my lack of will-power over my kids halloween candy – I am refocusing on starting my days out right.  That can only mean one thing…. SMOOTHIES!!!  I have been making smoothies for myself and my family for the last 15 years.  I have come along way with adjusting the taste, consistency and ingredients.  I started out using orange juice and sorbet!  Not exactly the picture of a healthy treat.  Over the last 6 months, I have been focusing more on almond milk, frozen fruit, greens and sometimes protein power.  Before I share my thoughts on exact recipes I wanted to share my favorite equipment.

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I have been very happy with this powerhouse of a blender, the Ninja Master Prep, which has been serving me well for the last two years.  At under $50 it is a great deal.  There are so many blenders out there and a variety of different prices.  I like this blender because the blades come out of the base, which makes cleaning really easy.  It comes with two bowls.  I use the big one for smoothies and the small one for blending nuts and making pesto.

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I usually drink my smoothies on the go.  Most often I am driving my kids to school – so it is the perfect grab and go breakfast.  My favorite container for my smoothies is a regular mason jar.  The colorful smoothies look super pretty through the mason jar glass.  The jar is sturdy, easy to clean in the dishwasher and I always have a ton of them!

I also love my stainless steel straws.  I have a thick straight one (seen in the first picture) and a thinner bent one (seen in the bottom picture).  The thick one is better for chuck smoothies and the thinner one is better to fit through the stainless steel lid.  I have experimented with different straws and containers – and this is what works for me.

Come back tomorrow for my basic smoothie recipe

NaBloPoMo November 2014