Wednesday, July 27, 2011

Whole Wheat Pancakes

I am not a fan of flour most of the time, but for my kids I will have waffles, pancakes, and mini-muffins around the house for quick breakfasts, and easy snacks.  I use whole-wheat flour all the time, and will always add some flax seed to help lower the Glycemic Index, as well as add some Omega 3s :-)  This is by far my favorite pancake recipe, it is so easy to make and freezes amazingly.  I usually double the recipe and than freeze whatever we don't eat that morning. Enjoy!

Whole Wheat Pancakes
1 egg
1 Cup Whole Wheat Flour
3/4 Cup Milk
1 Tbsp Sugar Substitute (I use Ideal)
2 Tbsp Natural No Sugar Added Applesauce
3 Tsp Baking Powder
1/4 tsp Salt
2 Tbsp Ground Flax Seed

1. Beat egg in a bowl until fluffy.  Beat in remaining ingredients just until smooth.  Add more milk if too thick.

2. Cook pancakes on griddle or pan on stove  with each pancake being a little less than 1/4 cup of batter. 

3. To freeze remaining pancakes, once cool line up pancakes on cookie sheet and flash freeze in freezer for one hour.  Stack Pancakes in freezer friendly bowl, and freeze.  To warm up pancakes: put on microwave friendly plate and microwave for about 30 seconds per pancake, flipping over once.

Monday, July 11, 2011

Peanut Butter Jelly Sushi Rolls

I saw this recipe in a magazine a few months ago and decided to try it last week. My 3 year old really enjoyed it and loved rolling out the bread!

Peanut Butter Jelly Sushi Rolls
Bread (I use the Brownberry Double Fiber bread)
Natural No-Sugar Added Peanut Butter
Sugar Free Jelly

1.  Cut the crust off the slices of bread, and roll the bread flat, either with a rolling pin or a can
2.  Spread peanut butter and jelly on the bread
3. Roll the piece of bread and cut into 4 bite-sized pieces

Thursday, June 23, 2011

Chocolate Peanut Butter Banana Ice Cream

3 Frozen Bananas
1 tsp cocoa powder
2 Tbsp Peanut Butter
splash of milk

1. Peel bananas and chop into chunks and freeze overnight.
2. Put 1/2 the frozen bananas into a food processor and then add cocoa powder and peanut butter and a splash of milk and top with the rest of the frozen bananas
3. Pulse the mixture, scrapping down the mixture frequently.  When it starts to become creamy blend until you reach your desired consistency.
- you might need to keep adding  a few more splashes of milk to keep it blending.  also you can add as much peanut butter to your taste and the same with the cocoa powder

4. Enjoy! You can also make more to freeze, but the consistency won't be the same. The possibilities are endless with this, you can mix it up with so many different flavors!

Wednesday, June 15, 2011

Turkey Meatloaf

I LOVE this dish, I like regular meatloaf but it is lacking flavor sometimes, this is full of favor and my husband and kids LOVE it!  Tonight we are having this with sweet potato chips, and broccoli...Yummy :-)

Turkey Meatloaf

2 lbs ground turkey
2 cloves garlic
1 Tbsp salsa
1/4 cup egg substitute
1/2 cup chopped bell pepper (I love pepper so I always add lots more)
1/2 cup chopped red onion
1 Tbsp dried basil
1 Tbsp dried oregano
Salt and Pepper to taste

1. Mix all ingredients in a bowl and then form into a pan
2. Bake at 350 degrees for 45 minutes or until done.

Tuesday, June 14, 2011

Canada 2011

Well, we had an amazing time on our annual Canadian vacation.  We left on June 4th and got back to our house June 11th.  I spent about the week prior to going packing and organizing. We stay in cabins that were built in 1939, that are fairly small so had to think about food for kids, medicine, etc.  Our biggest challenge was how to keep babies from crawling all over the cabins; our solution was a big baby play yard with a blanket on the floor.  This worked well, but took up the whole kitchen! All-in-all it was a lot of fun, lots of work, but well worth it.  Cameron caught some fish, Elise started blowing kisses, and Elliott enjoyed dancing in his highchair! Can't wait to go again next Spring!  :-)

Jedd, Cameron, and me
Jedd and Cameron with his first walleye

Elliott and Elise

Wednesday, June 1, 2011

Sugar Free Raspberry Vinaigrette Dressing

1/4 cup olive oil
1 cup seasoned rice vinegart
1 (10 ounce) jar seedless raspberry jam

Combine the ingredients in a food processor and process until smooth. Store in the fridge.

Tuesday, May 31, 2011

Pumpkin Apple Muffins

My kids LOVE these muffins. I make a super huge batch and then freeze them!

Pumpkin Apple Muffins

1 1/3 Cups All Purpose Flour
2/3 Cup Whole Wheat Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Pumpkin Spice
3 Tbsp Apple Sauce
1/2 Cup Agave
1 Egg
1/2 Cup Milk
1/2 Cup Pumpkin Puree
1 Medium Apple, peeled and grated

1. Preheat ovenb to 350 degrees
2. Combine the dry ingredients in a bowl and mix
3. In a Seperate bowl, whisk the remaing ingredients.
4.  Add the flour mixture to the wet mixture, slowly, until just combined.
5.  Grease a mini-muffins tin and fill each with 1 Tbsp batter.
6. Cook for 15-20 minutes