Tag Archives: healthy
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Pumpkin [Chocolate Chip] Pancakes

13 Oct

This morning, I woke up bright and early and started on my chores and decided that we needed pancakes. I was going to attempt to come up with a recipe for more protein pancakes and then realized that I have  pure pumpkin puree- hooray! (ha!)! Pumpkin pancakes it is!

Not only is pumpkin delicious but the health benefits make me wonder why I forget about it all year long! The only other times I use it is if I’m ever making store bought cake mixes which is extremely rare…but I just substitute all the additioanl ingredients for a can (for chocolate cake)! It has thousands and thousands units of Vitamin A (which is good for your vision, immune system, babies in the womb -ahem-, & bone health); it has more potassium than a banana & a bunch of other minerals; fiber!!!; & it’s an antioxidant!

Guys, these were AMAZING! Like a crispy pumpkin pie or cookie or scone or…pancake! haha! So delicious! Since I made it vegan, I was able to taste the batter and adjust measurements to my liking. In the end, I decided they needed more sweetness and added a little bit of mini chocolate chips which really made these pancakes, in my opinion. You can definitely omit the chocolate chips and add carob chips or none at all to make this fully vegan!

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Yummy pancake stacks; fluffy goodness; Honey Munster silently and awkwardly begging.

Ingredients

-1 1/14 whole wheat pastry flour [I’m sure regular whole wheat would be fine]
-2 tsp. baking powder
-1/2 tsp. salt
-2 tbsp. brown sugar
-1 1/2 tsp. pumpkin pie spice
-1 cup Pumpkin Puree
-1 1/2 cups almond milk
-1 tsp. vanilla extract
-1 tsp.-1 tbsp. of chai seeds
-1 tbsp. flax seed*
-3 tbsp. warm water*
*egg substitution

Optional:

1/4 cup mini chocolate chips or carob chips or none at all!

Directions

1. Start by mixing your egg substitution (warm water + flax seed) that way you can keep your recipe vegan and taste/adjust as you go. Set it aside. Heat up a griddle or pan and lightly spray it with EVOO.

2. Mix all your dry ingredients in a large bowl (whole wheat flour, brown sugar, baking powder, salt, & pumpkin spice).

3. Add your wet ingredients to the mix (pumpkin puree, almond milk, flax seed/water, & vanilla). Mix.

4. Taste! Here is where I thought it needed more oomph (as in sweetness). I wanted it to taste more pumpkin-y (yup, that’s a word), so I added more puree (originally I had only added 3/4 of a cup). I don’t like adding sugar so 2 tbsp. of brown sugar was enough. I considered honey and then remembered I had mini chocolate chips! My favorite! I added 1/4 cup of chocolate chips, gave it a quick stir and voila! Perfection!

5. To make the same size (or similar sized) pancakes, I use the same measuring cup or ice cream scooper to scoop & serve. Use whatever size you want- I think I use 1/4 of a cup. This gave me enough for 8 pancakes! Cook your batter on medium high heat and flip when you know they’re ready (usually about 4 minutes or so or depending on how you like your pancakes). Cook the other side and serve immediately! So delish!

Enjoy! Can you believe how amazingly HEALTHY these are?!

:]

With my leftover pumpking puree, I’m thinking of a pumpkin smoothie later for a healthy dessert or if it lasts til morning, I’ll add it, along with cinnamon & almond milk, to oatmeal for a sweet, low-calorie breakfast. Yum!

Barbecue Chicken Pizza

7 Dec

Sometimes we are extremely organized with our meals and those weeks are amazing! Other times, like this week, organized isn’t even in our vocabulary. Our house becomes a mess, our schedules hardly enable any time for each other, and our work interferes with any personal or social time! Weeks like these resort to quick stops on our way home to grab fast food or whatever is more convenient. This week is one of those weeks but since I went grocery shopping during the weekend, I’ve been attempting to cook as much as possible. So on Monday while still at work, I started rummaging our fridge (in my mind); I remembered we had whole wheat pizza crust from Trader Joe’s that Marlyna had brought us from L.A. If we didn’t use it, it’d go to waste. So pizza it is! I ran to the grocery store and grabbed a rotisserie chicken and came home. My intentions were to make homemade chicken alfredo pizza! Yum! But once I got home I had to improvise because I didn’t have all the ingredients for the sauce. So I rummaged through the fridge and found an unopened jar of Red Hot’s BBQ sauce and voila! We ended up with one of the most delicious pizzas ever made in our kitchen!

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Recipe
Ingredients:
-whole wheat pizza dough or any homemade or prepackaged dough
-1 cup chicken breast, shredded
-1 1/4 cups (or so) of Red Hot’s BBQ sauce (we loved the spiciness of this one but you can use any you like).
-1/2 cup cilantro (or as much as you like)
-1-2 cloves of garlic, minced
-1-1 1/2 cups of shredded cheese (mozarella or colby jack
-1 handful of feta cheese
-1/2 cup of greek (kalamata) olives, sliced or diced

Directions:
1. Let your pizza dough rise for about 30 minutes. (I put a bottle of wine in the freezer and worked out to keep me preoccupied). Unless you have dough that doesn’t need this step. Preheat oven to 450•F.
2. Stretch your dough into shape you want it (I pretty much am amateur at this, I need a lot more practice in kneading and stretching with my fists!) place your dough on a pizza stone or baking dish and cook the dough for about 6 minutes.
3. Meanwhile, mix your shredded chicken, BBQ sauce, and cilantro.
4. Once you take out your precooked dough, spread garlic onto the crust circumference. Then add your chicken/cilantro/BBQ spread. Add olives.
5. Add cheese over the top. Feta cheese on top.
6. Bake for 10 minutes or until cheese is bubbly is slightly browned. Cut and serve!

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Soo easy and sooo delicious! Reheated leftovers were even better! So this would make a great make-ahead dish!