Banana Pancakes

No oils. No eggs/cholesterol. No added sugar. And it was still delish! The PB flavor doesn't really come through. They mostly just taste banana-ey. I was thinking blueberries in them would be SO yummy!

Banana Pancakes

1 banana, mashed
1 1/2 tablespoons peanut butter
1 cup "milk"
1 1/2 cups whole wheat or other whole grain flour
2 teaspoons baking powder

mix wet. mix dry. mix together until combined. Use the back of a spoon to spread in pan when cooking- batter is thicker than most, but if you spread it thin it doesn't make a super thick pancake- unless of course you like that! In which case don't spread it as thin :) I cook over medium.

Enjoy!

ps- SHAY: How is the pregnancy going? Feeling well?

ps- EVERYONE: Our veggie lovin friend Katie had her baby yesterday! Yahoo! I don't want to steal her thunder, but I did want you to know! Yay for babies!

Raspberry Syrup

3 cups raspberries (I just put the whole bag of frozen raspberries in)
3/4 cup sugar (I used agave)
1 tsp. lemon juice

Blend.  Serve on pancakes, waffles, french toast, oatmeal, 8 grain hot cereal, homemade or plain yogurt, on cream puffs or cheesecake... ok, I'm getting carried away.  But really, it would make anything taste better.  This is the first thing I made in my Blendtec and I have put it on pretty much everything since then.  It is to die for!

Multi-grain hot cereal

I finally had the time to track down all the different grains needed for this multi-grain hot cereal from The May Files blog, and we are fans!  If you are in the Orem area, Sunflower has amarinth, kamut, and millet and Real Foods has amarinth, whole barley, rye, spelt, and red quinoa.  I didn't go to my usual, Winco, but I know they have some of these things too.

It looks a little bit like birdseed here, and quite honestly, if you make it in the microwave it tastes a little bit like bird seed.  But if you make it in the rice cooker as she suggests, it comes out perfect.  It may as well be oatmeal, but you have 8 different kinds of whole grains.  Jocelyn loves xylitol and cinnamon, Cory likes his with raisins/craisins and agave or maple syrup.

Here is the recipe and some of her directions that are helpful.

She also has a recipe for blender pancakes that you can use this grain mix in.  Here is her original blender pancakes recipe and here is the one that she uses this mixture for.  She just uses one cup of this multi-grain mixture instead of the 3 grains listed in the original recipe, and that's the only difference!  It's so very handy to have all those grains pre-mixed and be able to get breakfast on the table quickly.

Happy Shake Recipe

I just realized I never posted the actual recipe, although I did explain where to get it.  But here's an easy link to try if any of you are interested.  I have this for breakfast every day and I crave it when I miss a day!  Click here for the recipe.

Hearty Green Smoothie

I just made this Hearty Green Smoothie this morning and I thought it was great.  I liked that it is a little more well rounded than my usual green smoothie in the morning.  It has spinach, a carrot, oats, almonds, a banana and an apple.  I thought it was much better colder, but maybe that's a personal preference.  I'll probably do frozen fruit next time so it's cold enough right when I make it, but for now, I just made a big batch and put it in the refrigerator.  Enjoy!

Here's a bad cell phone pic of mine, but there's a much better one on their site.  It really is green, not radioactive yellow. :)

Yummy Breakfast

I followed these instructions and had a great breakfast of oatmeal with sunbutter drizzled with agave the other day! Jocelyn loved it too.

Kefir

Sorry for all the posts today.  I'm on Spring Break, can you tell?

So, I have been trying to include Kefir into our diet more.  Even though it is dairy and we've been trying to get off dairy 100%, Cory and Jocelyn are about to begin an aggressive pro-biotic treatment through this specialist that we've been working with, and I thought I'd do whatever I could to help it out.  Have any of you done those little shots of pro-biotics that they have in the refrigerated section of whole foods stores?  Just wondering if they would help/work.

So we made these waffles (I won't repost, but here's the link), which were a hit.  We used Maple Syrup for the sugar which gave it a nice flavoring. My cousin tried it and didn't think they were that great, but we thought they were good... I guess take my review with a grain of salt.

And then I've been making extra smoothies with Kefir in them and freezing them for popsicles.  This particular kind has blueberries, blackberries, strawberries, banana, almond meal, ground flax seed, etc.

In my research, I've also found that you can substitute Kefir in any recipe that calls for Buttermilk.

But what I'm wondering is how you gals feel about Kefir?  I'm so new, but it seems that doing the little bit of dairy in Kefir is worth it if you want/need the pro-biotics.  Also, my question is, does cooking the Kefir alter the effectiveness of the pro-biotics?  I can't find the answer anywhere online.  Thanks in advance for educating me!

Homemade Raisin Bran

(Please forgive the bad cell phone picture)

1 and 1/4 cup water

3/4 cup coarse ground wheat flour (I don't have a grinder, so I just used regular wheat flour)

1/2 cup wheat bran

1 tsp. salt

Mix together, and pour onto 2 baking sheets with silicone baking mats, or the like.  Tap the pan to spread it as thin as possible (I used a spoon to help get it thin enough) and bake at 375 degrees for 20 minutes or until brown and crispy.  It will get crispier as you take it out of the oven and it sits for awhile.  Break it up into little pieces and add 1/4 cup of raisins.

I got this recipe from an old High School friend, and my almost 3 year old was a gigantic fan! She helped me break the flakes apart and put one in her mouth for every one that went in the bowl.

An Indulgent Sunday Breakfast

Hello veggie loving darlings. Our breakfast this morning was good. SO good. Way better than I thought it would be actually. It looks like just another breakfast bar, but we thought it was very special. Try it if you like. I call it indulgent because it has more sugar than we all would like, but there are a lot of great things in it too- and my kids won't eat nuts, but they loved this, so I figure it's worth it. Promise me if you try it that you won't healthify it too much. I know, I know. We all LOVE to do that to recipes- but just don't with this one will ya?

And to give credit where credit is due this recipe is from Ellie Krieger over at the Food Network. I got two of her cookbooks from the library and am absolutely in love. She's their "healthy," chef and for the most part I think she does a truly great job. I got the books "So Easy," and "The Food You Crave," (which is a collection of favorite recipes made healthy. Tonight we are trying her macaroni and cheese which has 20 ounces of pureed winter squash in it, and significantly less cheese than normal recipes... it's baking as we speak and smelling SO good)

Walnut and Dried Cherry Bars

1 cup quick cooking oats
3/4 cup whole wheat flour
1/4 cup toasted wheat germ (I toasted normal wheat germ in a pan over med heat for a few minutes- worth the extra effort in my opinion)
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup honey (okay I didn't put the entire 1/2 cup but it was close)
1/3 cup unsweetened applesauce
1/4 cup canola oil
1 egg, beaten
1 egg white
3/4 cup chopped dried cherries or cranberries
1/2 cup chopped walnuts
1/4 cup fruit only apricot preserves

Preheat to 350. Spray 8x8 pan. Stir dry together. Stir wet together until well combined. Stir walnuts and dried fruit in wet. Stir wet into dry until well combined. Spread in pan. Bake 30-35 min. When bars are nearly done heat preserves in small saucepan until runny. When bars come out immediately spread preserves on top. Cool and cut into bars.

They are very filling so one bar and a piece of fruit is a very satisfying breakfast! Yumm! And for pete's sake do NOT cut the preserves out of the equation. That was a stroke of genius!

Burton Breakfast Hash

Hey guys! It's MEEEEEE blogging from my HOOOOMMMEEE! I wasn't without the internet that long but it sure felt like it. I will not normally be posting during the day, I will save the computer for when the boys go down at night, but I couldn't resist doing one tinsy post before I head off to work, just for the pure joy of POSTING again.

This particular recipe (an Ashlee Original) is dedicated to Katie:

Burton Breakfast Hash - serves all 4 in my family with a little leftover

4 medium russet potatoes
4 tablespoons olive oil, divided
1/3-1/2 cup onion, chopped finely
4 tablespoons minced garlic
1 bell pepper, diced
2 eggs
Kosher Salt and Black Pepper
1 can of black beans, rinsed and drained

Wash, dry, and chop potatoes (skins on) into small cubes. Rinse and pat dry with towel. Spread on microwave safe plate and microwave for 8 minutes until they are just fork tender stirring once during cooking to ensure the guys in the middle get cooked as much as the guys on the outside. (they will cook more later so don't get them ALL the way done).

Meanwhile, heat half of the oil in a large nonstick pan on med heat. Add onions and cook till soft. Add garlic and cook 1 min. till fragrant. Add bell pepper and cook 2-3 min more. Break eggs over the veggies and scramble. Remove from pan and set aside.

Heat remaining oil over med to med-high heat. Turn pan to coat with oil. Add potatoes when they are done in the microwave. Fry potatoes in pan stirring occasionally to brown all sides of the potatoes. Season with Salt and Pepper. When potatoes are done frying add the set aside egg/veggie mixture and black beans. Heat through.

Serve with:
Salsa
Sour Cream
Hot Sauce
Barbeque Sauce

Aly and I do a dollup of SCream and Salsa, Jack does strictly BBQ Sauce, and Corey does HSauce and Salsa.

We love this for breakfast and occasionally have it for dinner. Yumm!

Whole Grain Buttermilk Biscuits

You may already have a recipe like this, but if not I thought I would share. This is a family favorite. I make 'em for breakfast or to go with dinner like I did tonight. If you make it go ahead and compare it to a standard recipe for normal biscuits. You'll be pleased with this much lighter, higher-fiber version I promise.

Whole Grain Buttermilk Biscuits

1 3/4 cups whole wheat flour
1/4 cup wheat germ
1/2 teaspoon kosher salt
2 teaspoons baking powder
1/2 teaspoon baking soda
3 tablespoons chilled butter or trans fat free margarine-for you vegan types ;) - it works too I tried it.
1 cup lowfat buttermilk or sour milk (ya'll know how to make sour milk I presume)

Preheat oven to 400 degrees. Combine dry ingredients. Cut in butter with pastry cutter or knife.

(Kate did you ever get a pastry cutter? Everytime I use mine I hope that you got one at some point)

Stir in milk until moist dough forms, and don't worry-it should be pretty wet. Cover and refrigerate 30 minutes so that it's workable. Turn dough out on floured surface and pat out to 1/2 inch thick. Using floured cup or biscuit cutter cut out your biscuits. Place on to baking mat and bake 8-10 minutes until golden.

Baked Oatmeal

Baked Oatmeal

1/2 C. Applesauce
1/2 C. Sugar
2 Eggs
1 C. Milk
1/2 tsp. Salt
1 T. Baking Powder
3 C. Quick Oats (I used regular not quick and it turned out fine)
1/2 C. Raisins (optional) I didn't add raisins. But craisins might be really nice?!
2 T. Brown Sugar
1/2 tsp. Cinnamon

Mix applesauce and sugar together. Add eggs, milk, salt, baking powder and oatmeal. Pour into a greased 8x8 pan or similar sized casserole dish. Sprinkle with brown sugar and cinnamon. Bake at 350 degrees for 35 minutes. You can either make this in the morning and bake it right away or make it the night before and refrigerate it overnight. Serves 6-8.

I forgot the brown sugar/cinnamon topping and it still tasted really good. Not too sweet at all. I just wanted to try something new for breakfast, and break into a grain other than wheat. I HATE to eat a bowl of oatmeal for breakfast, but I liked this. We put some apple pie filling that I had canned on top and it was yummy. I know that adds sugar, but I feel less guilty when it's something homemade like that.

Ash opted for apples cooked on top, and I think that really any sort of fruit, dried or otherwise would taste nice in this.

Thanks Everyone!

Katie

Smoothie

This is what I eat every morning for breakfast. Feel free to mix it up with differet kinds of fruit etc.

1 cup soy milk (if you use vanilla soy milk then do not add the the tsp of vanilla)
1 tsp vanilla
1 tsp Cinnamon
2 tbsp flax seed or powder
2 dates (pitted) or a small handful or raisins
1 banana
3/4 cup of frozen fruit
1 banana

I love this smoothie and hope you will too.

Got Muffins?

I just wanted to post a couple more muffin recipes that we've tried and liked lately. The first fits in lovely with the "orange veggie" thing we have going.

Pumpkin Spice Muffins
1 1/4 c. oats
1 c. whole wheat flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. nutmeg
1/2 tsp. cloves
1 tsp. cinnamon
1/2 tsp. salt
1 c. canned pumpkin
3/4 c. brown sugar (I do think this could be decreased....they were plenty sweet)
1/2 c. applesauce
1/4 c. milk
1 egg
1 tsp. vanilla

Topping:
1/4 c. oats
1/4 c. whole wheat flour
1/4 c. brown sugar
1 tsp. cinnamon
1/4 c. butter

Combine dry ingredients, then wet and mix together. Sprinkle with topping. Bake at 350 degrees for 18-20 minutes. This makes a whole lotta muffins. But they're scrumptious.

The second recipe, admittedly pales in comparison to this one....but it seemed very healthy. And they did taste good.....they just didn't have the pizzaz of the pumpkin ones.

Cinnamon Oatmeal Muffins:
1 1/2 c. whole wheat flour
3/4 c. oats
1 Tbsp. baking powder
1/4 tsp. salt
2/3 c. brown sugar
1 tsp. cinnamon
3/4 c. milk
1/3 c. Applesauce
1 1/2 tsp. oil
2 eggs (or 3 egg whites)

Same story as always. Blend the wet, blend the dry, mix together....and then do the hokey pokey. :) Bake at 400 10-12 min.

Both of these recipes came from a cute little blog called fivelittlepeaches. It's also where I got the baked oatmeal from, to give credit where it is due.

And, a question please: I read recently that the cinnamon you commonly buy at the grocery store is not actually real cinnamon, and isn't as good for you as real cinnamon. (I guess it's called cassia? And the real stuff is cinnamonum verum and much more expensive?) But there were no sources given. Anyone know anything about this?

Pumpkin Waffles

Ingredients
2 1/2 cups whole wheat flour or white flour
1/3 cup brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons cinnamon
1 teaspoon ground ginger
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
2 Tablespoons soy yogurt
2 cups soy milk
15 oz pureed pumpkin, fresh or canned
1/3 cup oil
2 teaspoons vanilla

Directions
Sift together dry ingredients. In a separate bowl, vigorously whisk together wet ingredients until well emulsified. Pour wet into dry and combine. Cook for 3 1/2-4minutes. Make sure to spray the waffle iron.

I was out of ginger, nutmeg and cloves. So, I just added another 1 1/2 tsp of cinnamon to the recipe. I put a little bit of butter and Agave over the warm waffle and it tasted like pumpkin pie. SO SO SO YUMMY!

You do not need to use soy milk or soy yogurt. That is more for a "vegan" diet. Cow's milk and regular yogurt will do the job.

Strawberry Sauce

Sorry to be posting so much guys! Katie and Whitney both requested this recipe though so I am happy to oblige:

Strawberry Sauce-- excellent over pancakes and waffles :)

3 heaping cups strawberries (as it is Feb. I used frozen... hoping they were harvested last summer)
1-2 tablespoons sugar or other sweetener (depending on the sweetness of the berries)
2 tablespoons fruit juice (it suggested oj, I used apple)
1/8 cup water

Place all but water in saucepan over med-high heat. Stir until sugar is disolved. Add water. Bring to boil. Reduce heat to med-low simmer, stirring occasionally to break up the berries and until sauce thickens.

Breakfast Cookies

Hello! This is a recipe that I adapted from Ellie Krieger at the Food Network. Ellie is their "healthy," chef. I like to poke around at her stuff... some if it is great but others still need to be healthified in my opinion. Still, you gotta love those food network people. I rarely dislike a recipe I try from them.

So I am going to type the way I am making it with what she used in ( ) at the side. That way if you want to healthify it in a different way you can. I still have yet to mess with the sugar. I probably will the next time I make it. I usually just change things slowly each time I do it to prevent me from going overboard you know?

Breakfast Cookies - One cookie, a banana, and a big glass of water makes a satisfying and yummy breakfast!

1 1/4 cups whole wheat flour (3/4 c w w f, 1/2 white flour)
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 pinch kosher salt (1/4 teaspoon salt)
2 tablespoons trans fat free margarine (2 tablespoons butter)
1/4 cup applesauce (1/4 cup canola oil)
1/4 cup brown sugar
1/4 cup white sugar
1 egg white (1 egg)
1 small jar (1/4 cup) carrot baby food
1 teaspoon vanilla
1 cup rolled oats (1/2 c oats, 1/2 cup bran cereal flakes)
1/3 cup raisins
1/3 cup chopped nuts - we used pecans, walnuts would be really good too

Mix dry. In mixerstand blend butter, applesauce and sugars on high 1 min. Add egg white, carrot and vanilla, beat 30 sec. Add flour mixture, beat 30 sec. Add oats, raisins and nuts, mix on low until just incorporated. (Dough will be sticky and less cohesive than normal cookie dough). Form 12 balls on prepared cookie sheet. Wet hands and flatten to 1/4 inch thick. Bake about 12-15 minutes- should still be soft when you take out.