Whole Wheat Blueberry Pancakes

It's no secret that my family loves our pancakes!!  I think this is my 6th blog post on a different flavor of pancakes.  And these whole wheat blueberry pancakes are the bomb!! 

My family seems to go in waves of what fruit they like best...we go strong on one type for a few weeks, then we move on.  For awhile, we were all obsessed with blueberries!  So we put them in everything - oatmeal, muffins, pancakes, you name it.

Pancakes are our Sunday morning tradition.  This healthier, clean version may not be as easy as just pouring it out of a bag and mixing with water, but they are totally worth it.  And honestly, they are SUPER easy.  So experiment away!!  Be sure to check out my other versions here...

Yields about 30 mini pancakes

Whole Wheat Blueberry Pancakes

2 cups white whole wheat flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon honey

2 large eggs, beaten

1 3/4 cup milk

1 cup fresh blueberries

organic butter or coconut oil for frying 

In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.  Add the honey, eggs, milk and whisk until everything is combined.  Carefully fold in the blueberries.  Heat a griddle or pan over medium heat.  Add butter or coconut oil to melt and coat the bottom.  Spoon batter onto griddle or pan, using about 1/4 cup.  When bubbles start to form on the top, flip the pancakes and cook on the other side.  Remove from pan, repeat with butter and batter.  Serve with maple syrup. 

To freeze: place pancakes in a freezer bag.  Heat for a minute in the microwave to serve!

Chocolate Banana "Ice Cream"

I'll admit, I was totally skeptical about this recipe when I first saw it.  There's a secret ingredient in this chocolate banana ice cream that you don't typically think of when you are making a dessert. Avocado!  Seriously!  

But I tried it.  And I'm SO glad I did.  Not only is it delicious and you cannot tell there is avocado, but my kids LOVED it!  They kept asking for more chocolate ice cream, please!!  The avocado simply makes it extra creamy...and amazing.   

So easy to make - throw all of the ingredients into a food processor and blend.  If you are like me, you might sneak a taste or two (or a bowl) before you put it in the freezer because it's THAT good. Hey, just call it soft serve! 

Makes about 3 cups 

Chocolate Banana "Ice Cream"

3 medium frozen bananas, sliced'
1 ripe avocado
1/4 cup cocoa powder
2-3 teaspoons pure maple syrup or honey

In a bowl of a food processor, combine all of the ingredients and mix until smooth.  Taste for sweetness and add more syrup if necessary.  Pour into a freezer container and freeze for about 2 hours before serving.

(Source: adapted from Diet Taste)

Spinach and Strawberry Salad with Poppy Seed Dressing

WOW - how pretty, right?  And it's so simple - sometimes simple is best!  I did three ingredients for this salad - spinach, strawberries and chopped almonds.

The poppy seed dressing is amazing!!  I was trying to come up with one that did not contain milk or mayo to keep it lighter.  It is perfect.  A bit tangy and sweet and SO good.  

As I was preparing and eating this salad, I kept thinking of all the different add-ins I could do. Crumbled feta, avocado, red onion, grilled chicken, even bacon.  But like I said, sometimes simple is best and I loved this salad as is.  But I definitely will be experimenting with more flavors in the future!
 

Serves 2-4

Spinach and Strawberry Salad with Poppy Seed Dressing 

10 oz of baby spinach

1 cup strawberries

1/4 cup chopped almonds

For the dressing 

1/2 cup olive oil

1/4 cup apple cider vinegar

1/4 cup honey

1 tablespoon sesame seeds

1 tablespoon poppy seeds

1/2 teaspoon dijon mustard

Microwave Apple Cinnamon Chips

If you read my post on my Microwave Sweet and Spicy Sweet Potato Chips, then you know I didn't have a mandoline when I first made those.  But I bought one!  And now I'm on this kick to try all sorts of other types of "chips"!  

These apple chips are yummy!!  They are more like those chewy apple slices, not the crispy ones.  I did not core mine, but you can before you slice them.  I liked the look of the little "flower" in the middle.  Pretty, right?

I usually buy Gala or Figi apples, but you can use your favorite kind.  My kids loved watching how the edges curled up when I took the slices out of the microwave.  What they didn't love was the harder pieces in the middle because I didn't core them.  Lesson learned for next time!  It might make for a prettier picture, but that was sort of lost on the kiddos...

Serves 2

Microwave Apple Cinnamon Chips

2 apples, washed and dried
cinnamon, to taste

Core the apple if you like and thinly slice into 1/8-inch rounds using a mandoline or a sharp knife.  Line your microwave tray or a microwave-safe plate with a paper towel or parchment paper.  Place a few of the apples in a single layer (you'll make a couple of batches) and dust with cinnamon.

Microwave for 4 1/2 to 5 minutes until the edges of the apples start to curl up.  Watch closely around the 3 1/2 or 4 minute mark - the smaller pieces may start to turn brown in the middle.  Remove from microwave and let stand until cooled.  Repeat with remaining slices.  Serve immediately.

Whole Wheat Strawberry Banana Pancakes

I have an incredibly picky 3-year who will only eat pancakes and dry (no milk) chocolate cheerios.  While I don't mind the cereal thing, it's nice to know that I can make a huge batch of healthier pancakes on a Sunday morning to have all week for him.

This is the same base recipe I use for my Whole Wheat Banana Pancakes and my Whole Wheat Strawberry Pancakes - and in this recipe I just combined the two!

I make my pancakes pretty small - about 4 inches across and we get around 30 pancakes from this recipe.  I use a small cookie scoop to drop the batter onto our griddle.  You can serve these topped with more fruit and a drizzle of maple syrup or honey.  Your whole family will love them! 

Makes about 30 

Whole Wheat Strawberry Banana Pancakes

2 cups white whole wheat flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon honey

2 large eggs, beaten

1 3/4 cup milk

1 cup diced fresh strawberries 

1 ripe banana, slightly mashed

butter for frying

In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.  Add the honey, eggs, milk, strawberries and banana and whisk until everything is combined.  Heat a griddle or pan over medium heat.  Add butter to melt and coat the bottom.  Spoon batter onto griddle or pan, using about 1/4 cup.  When bubbles start to form on the top, flip the pancakes and cook on the other side.  Remove from pan, repeat with butter and batter.  Serve with maple syrup and more fruit if desired. 

To freeze: place pancakes in a freezer bag, layered with pieces of wax paper.  Heat for a minute in the microwave to serve!

Strawberry Banana Baked Oatmeal

OMG - possibly my newest favorite breakfast.  Dare I say even better than the Blueberry and Almond Baked Oatmeal I posted a few weeks ago??

The strawberries and bananas go together so well - and that touch of chocolate is amazing.  The almonds add crunch and just overall, I'm pretty obsessed with this dish.  And honestly, isn't it gorgeous?  So pretty to take to a brunch.

I typically have to double this.  The last time I made it, I did not and I think between my kids and I, we ate the entire thing.  There was one measly little piece saved for my husband.  It was pretty much gone before he even knew I had made it!

It's incredible served warm with a drizzle of maple syrup.  But I've also eaten it straight out of the fridge, no plate, just a fork, me and this dish.  Told you I was a bit obsessed...

Serves 8-10

Strawberry Banana Baked Oatmeal 

2 cups old fashion oats
1/3 cup coconut sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup almonds, chopped
1 cup fresh strawberries
1/4 cup dark chocolate chips
2 cups milk
1 egg
1/3 cup honey
1 teaspoon vanilla extract
1 banana, sliced

Preheat oven to 375 degrees.  Spray an 8 x 8-inch baking pan (or pie dish) with non-stick cooking spray and set aside.

In a large bowl, mix the oats, coconut sugar, baking powder, cinnamon, salt, half of the almonds, half of the chocolate chips and half of the strawberries.

In another bowl, mix the milk, egg, honey and vanilla extract.  Add the oat mixture to the baking dish and pour the milk mixture over the whole thing.  Add the remaining almonds, chocolate chips and strawberries in a single layer on top.  Top with the sliced banana.  Bake for 30-40 minutes or until the top is golden brown and the milk has set.

Loaded Apple "Nachos"

So much fun to make these!!  The kids love them - they usually think they are pretty special when I put this out for a snack.

The thing is that although it looks fancy, it's one of the easiest things in the world to make!  Slice up the apples, arrange them as pretty as you like and drizzle or sprinkle on your toppings.    

Any nut butter would do, or any type of nut.  You can use semi-sweet chocolate chips, raisins, dried cranberries...make them with whatever toppings you and your littles one love!

Serves 4

Loaded Apple "Nachos"

2 apples, sliced
2 tablespoons peanut butter
1 tablespoon shredded unsweetened coconut
1 tablespoon chopped almonds
1 tablespoon dark chocolate chips
drizzle of honey

Slice the apples and arrange on plate.  Microwave the peanut butter for 15-20 seconds or until melty.  Drizzle on top of the apples.  Sprinkle with remaining ingredients and top with a drizzle of honey.

Peanut Butter Banana Overnight Oats

Overnight oats are part of my weekly meal prep every week, no exceptions.  I mean, why wouldn't they be?  They take about 5 minutes of prep for almost a week's worth of breakfast! 

These are my newest obsession.  One of my favorite flavor combinations - peanut butter and banana.  SO GOOD!!  I do not add any sweetener to these.  You can add a honey or agave when you first make them.  Or try them warmed up with a drizzle of pure maple syrup.  I think the bananas, peanut butter and vanilla make these sweet enough already.  

The great thing about overnight oats is that they keep you full!  Especially with all of these ingredients.  Are you following the 21-Day Fix?  Each serving is 1.5 yellow, 1 purple, .5 orange, and 3 teaspoons.  

 Serves 4

Peanut Butter Banana Overnight Oats

2 cups old fashion oats
2 cups skim milk
1/2 cup natural creamy peanut butter
2 tablespoons chia seeds
1 teaspoon vanilla extract
1 teaspoon cinnamon
1-2 teaspoons honey or agave (optional)
2 bananas (used the day you are eating the oats)

In a medium bowl, combine all the ingredients except for the bananas.  Ladle 4 equal servings into mason jars or other airtight containers.  Cover and refrigerate overnight.  Warm in the microwave for 45 seconds to a minute, then top with 1/2 a banana, sliced, on each serving.

Blueberry and Almond Baked Oatmeal

I've been meaning to try a baked oatmeal dish for sometime now and had the perfect excuse this weekend - brunch!  A group of Beachbody coaches in the area were getting together for a quarterly event called Super Saturday and we decided to make it pot luck.

I found a basic recipe and went from there, using ingredients that I had on hand.  In this case, it was a bag of frozen blueberries, almonds and dark chocolate chips.  You could so easily substitute other berries or a different nut in this.

Oh man is this good!!  I doubled this recipe (so just know you can do that and it turns out great!) so I had some for the brunch and some for at home this week.  We ate it cold, but I bet it would be fantastic warmed up with a drizzle of maple syrup.

That touch of dark chocolate chips is ridiculous in this!  There's not much, and feel free to leave out if you like, but getting that extra hint of sweetness just makes this dish.  SO good!!

Serves 8-10 

Blueberry and Almond Baked Oatmeal

2 cups old fashion oats
1/3 cup coconut sugar
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon salt
1/2 cup almonds, chopped
1 cup frozen blueberries
1/4 cup dark chocolate chips
2 cups milk
1 egg
1/3 cup honey
1 teaspoon vanilla extract

Preheat oven to 375 degrees.  Spray an 8 x 8-inch baking pan (or pie dish) with non-stick cooking spray and set aside.

In a large bowl, mix the oats, coconut sugar, baking powder, cinnamon, salt, half of the almonds, half of the chocolate chips and half of the blueberries.

In another bowl, mix the milk, egg, honey and vanilla extract.  Add the oat mixture to the baking dish and pour the milk mixture over the whole thing.  Add the remaining almonds, chocolate chips and berries in a single layer on top.  Bake for 30-40 minutes or until the top is golden brown and the milk has set.

Peanut Butter Greek Yogurt Fruit Dip

I think everyone has their own version of this dip.  With or without cinnamon, more peanut butter, less honey or vice versa.  This is how I make it - and honestly I really had to watch how much of everything I put in, in order to actually "write" this recipe.  Because I usually just throw it together without measuring.  Which honestly, you can't mess it up...  

It's so delicious with crisp apples or bananas, strawberries or your favorite fruit.  Kids love it!  And it's good for them!  Don't you love it when it's kid AND mom approved??

Greek Yogurt Fruit Dip

1 (6 oz) container plain Greek yogurt
2 tablespoons peanut butter
1 1/2 tablespoons honey
1/2 teaspoon cinnamon

Combine the ingredients together, mix well and serve with fruit.  Store covered in the fridge.

Cinnamon-Raisin Quick Bread: 100 Days of Real Food

This is one of the most exciting blog posts I have ever written!  I had the privilege of being selected as a Cookbook Ambassador for Lisa Leake's 100 Days of Real Food.  It's the coolest thing!!  She sent me a free signed copy and I get to share a recipe from the book with you.  So much fun!!    

Lisa's book was released on August 26th and when I received it in the mail, I was ecstatic!  I only recently started cutting processed foods out of our diet (and to be honest, we are still not 100% there).  I started following 100 Days of Real Food on Facebook and Pinterest because it seemed like a good starting point.  I was not wrong!  Her blog has helped us transition easily to eating more whole, clean foods in such a real, honest way. 

The cookbook is GORGEOUS!!  And so much great information.  She shares how and why she started on the 100 day challenge to cut out processed and refined foods.  Grocery lists templates, how to navigate the grocery store and what to look for in dairy, meats, etc.  The recipes all look delicious and are quick and easy for super busy families (like me and mine!!).  The Cinnamon-Raisin Quick Bread is in the lunch box section - which includes tips for packing real-food lunches.  And just in time for school to start again!    

   

I think it was a hit in our house...what do you think?  I was kicking myself for not making a double batch!  But, it's also so easy that I'll for sure be making it again and again.  I found my two-year old son dragging one of his play table chairs across the kitchen floor so he could reach the bread on the counter more than once...    

So this is what you came for, right?  Lisa's recipe for Cinnamon-Raisin Quick Bread.  Lucky you, a sneak peek from the book!  I cannot wait to cook my way through it.  We've already made the Veggie Corn Chowder as well and it was a hit with the whole family.  Enjoy!!  

    

You can find 100 Days of Real Food on Amazon.  

To learn more about the book, watch this video:

Easy Fruit and Nut Bars

I recently discovered Lara Bars and I'm almost mad I did because - why are they so expensive?  I usually buy them when they are on sale at Target or my Kroger for a $1 a piece.  Then, I discovered that you can make your own!  And it's TOO easy! 

Three ingredients - almonds, dates (preferably Medjool) and another dried fruit.  I used raisins.  But apricots, cherries, even cranberries would be great and give you all sorts of different flavor options!  The dates I found at Publix, they have these shelves underneath their produce and I just happened to be looking down.  $3.99 for a nice size plastic tub - I was able to make bars 3 different times with that amount and have about 1/2 cup leftover!

 Yields 8 bars

Easy Fruit and Nut Bars

1 cup almonds
1 cup raisins
1 cup pitted, dried dates (Medjool dates)
2 tablespoons mini chocolate chips (optional)

Combine the almonds, raisins and dates in a food processor.  Pulse a few times to break them up.  Process continually for 30 seconds. Scrape the edge of the bowl.

Process continually for 1-2 minutes until a ball is formed.  If using chocolate chips, add with about 30 seconds left so they don't get completely chopped up.

Dump mixture into an 8 x 8-inch baking pan and press down firmly to form an even layer.  Chill for 1 hour or overnight.  Cut into 8 large bars or 16 squares.  Keep bars in fridge for a few weeks or in the freezer for up to 3 months.

(Source: Adapted from the kitchn)

Banana Raisin Bites

Mm...mmm...little bites of goodness!!  Simple to put together and the ingredients are everything you have in your pantry and fridge.  No sugar (except for the chocolate chips, which are optional).  

Perfect for little mouths - my kids love these!  And sure to curb your sweet tooth craving, but you don't have to feel guilty about eating them.  I also don't see why you couldn't eat these for breakfast on the go - just a mini version of a healthier muffin!

Bananas, unsweetened applesauce, oats, milk, raisins and chocolate chips (again, optional but I just can't help myself!).  If you omit the chocolate, you can use 1/2 cup of raisins.  I use all organic ingredients when I can!

Yields about 16 cookies

Banana Raisin Bites

3 ripe bananas, mashed

1/3 cup unsweetened applesauce

2 cups oats

1/4 cup skim or almond milk

1/4 cup raisins 

1/4 cup chocolate chips

1 teaspoon vanilla extract

Preheat oven to 350 degrees.  Combine all of the ingredients in one bowl and stir until everything is mixed together.  Using a small cookie scoop, drop the batter on a cookie sheet.  Bake for 15-20 minutes until they turn slightly golden.  

Whole Wheat Banana Pancakes

These are the best pancakes (seriously, the best)!  I make a ton and freeze them so the kids have them for the week.  Such a good Sunday morning breakfast - and no sugar!!  Just all clean ingredients...love that.

They are perfectly soft and fluffy and crispy on the edges.  We do a lot of butter in between each batch to get the edges just perfect.  Then there is no need to butter them when serving.  They are SO good this way!!  Depending on how many people you are feeding you may want to double the batch - especially if you are planning to freeze.  I use all organic ingredients when possible.  

Yields about 18 pancakes

Whole Wheat Banana Pancakes

2 cups white whole wheat flour

2 teaspoons baking powder

1 1/2 teaspoons baking soda

1/2 teaspoon salt

1 tablespoon honey

2 large eggs, beaten

1 3/4 cup milk

2 ripe bananas

butter for frying

In a large mixing bowl, whisk together the flour, baking powder, baking soda and salt.  Add the honey, eggs, milk and banana and whisk until everything is combined.  Heat a griddle or pan over medium heat.  Add butter to melt and coat the bottom.  Spoon batter onto griddle or pan, using about 1/4 cup.  When bubbles start to form on the top, flip the pancakes and cook on the other side.  Remove from pan, repeat with butter and batter.  Serve with maple syrup. 

To freeze: place pancakes in a freezer bag, layered with pieces of wax paper.  Heat for a minute in the microwave to serve!

(Source:  Adapted from 100 Days of Real Food)

"Skinny" Pineapple Cupcakes with Greek Yogurt Coconut Icing

I never realized how many different things you can use Greek yogurt for - it's like magic!!  Amazing.  I kept seeing posts on Pinterest for just using a box cake mix mixed with Greek yogurt for a skinnier version of regular cake.  Guess what...it works! 

I was in the mood for something tropical tasting as I had a can of crushed pineapple that keeps staring at me in my cupboard, waiting to be used.  Sort of reminds of a hummingbird cake.  These cupcakes turned out so moist and delicious - I will never go back to oil and eggs again!

I topped them with shredded coconut, you know, in keeping the tropical theme.  And I used Greek yogurt in the icing too!!  As a substitute for butter.  And I used about 2 1/2 cups less confectioner's sugar than I normally use in my cream cheese icing.  The icing was perfect and held up just fine (maybe a little thinner than you are used to but believe me, it works).  Hope you enjoy these "skinny" cupcakes!

Yields 18 cupcakes

"Skinny" Pineapple Cupcakes with Greek Yogurt Coconut Icing

1 box butter yellow cake mix
1 cup nonfat Greek yogurt
1 (8 oz) can crushed pineapple (including the juice)
1/2 cup water

For the icing
1 cup nonfat Greek yogurt
1 (8 oz) brick of neufchatel cheese, room temperature
1/2 cup confectioner's sugar
1 teaspoon vanilla extract
1 cup unsweetened shredded coconut

Line 2 muffin tins with liners (to equal 18 muffins) and preheat the oven according to directions for cupcakes on the box of cake mix.  Combine all of the ingredients for the cupcakes in a large bowl and beat with an electric mixer until combined and there are no lumps.  Fill the muffin cups about 3/4 of the way full.

Bake according to time on the cake box (mine was 18-21 minutes) or until golden brown and a toothpick inserted into the center of one of the cupcakes comes out clean.

To make the icing, combine the ingredients and beat with an electric mixer until combined.  Spread evenly on each cupcake.  Top with shredded coconut, using about 1 tablespoon per cupcake.

Greek Yogurt Chicken Salad

I'm a big fan of chicken salad.  My favorite has always been made with mayo, grapes, pecans and a squeeze of lemon served on a croissant.  But...since we've been doing a Clean Eating challenge with my Beachbody team, I needed to get rid of the mayo and the croissant if I wanted chicken salad.  I've been using Greek yogurt as a substitute for all my oils, sour creams and mayonnaise for the past couple of weeks so decided to swap it out in my chicken salad - SO good!!  

Greek yogurt is a little tangy, but the sweetness of the grapes and apples off set that a little.  This is just absolutely delicious.  My husband doesn't even like chicken salad and he loved this.  Such a great lunch - make on Sunday and have an tasty, healthy, clean eating lunch for the next couple of days!

Serves 4

Greek Yogurt Chicken Salad

2 large boneless, skinless chicken breasts
1/2 cup non-fat Greek yogurt
1/3 cup diced celery
1/3 cup diced apple
1/3 cup grapes, cut in half
Juice of half a lemon

Pan steam the chicken by filling a deep skillet with about an inch of water, add chicken and bring to a boil.  Cook for about 20 minutes or until done throughout.  Shred, place in a medium bowl.  Add the Greek yogurt, celery, apple, grapes and lemon juice.  Stir to combine and salt and pepper to taste.  Serve on toasted wheat bread or on top of lettuce.

Maple-Honey Coconut Granola

You can't believe how easy it is to make your own, healthy granola.  It's such an amazing snack on top of yogurt or even as cereal with milk!

I chose raisins and dried apricots, but you can do any kind of dried fruit you like!  Cranberries, dates, cherries, etc.  Add almonds or walnuts, even chocolate chips (after it's done baking or you might have a mess on your hands!).  

My two-year is constantly grabbing the container off of the counter and grabbing handfuls of it.  I love that we've done a lot of "cleaning" up in our house as far as our food choices and it doesn't seem to bother anyone!  My husband mixes the granola into greek yogurt with a little PB2 or a dollop of peanut butter.  SO good!!

Serves 4

Maple-Honey Coconut Granola

2 1/2 cups old fashioned oats

1/2 cup raisins

1/2 cup dried apricots, roughly chopped

1/2 cup unsweetened shredded coconut

2 tablespoons flax seed

1/2 teaspoon sea salt

1/2 cup coconut oil, melted

1/3 cup maple syrup

2 tablespoons honey

2 teaspoons vanilla extract

Preheat oven to 350 degrees.  Combine all the wet ingredients in one small bowl and the dry ingredients in another larger bowl.  Pour the wet over the dry ingredients and mix until everything is coated.  Pour onto a large baking sheet in an even layer and bake for 15 minutes.  Shake or stir the granola on the baking sheet and bake for another 10-15 minutes until the granola becomes golden.  It may still be a bit "wet" but once it is out of the oven for a couple of minutes, it will become crunchy.