Monthly Archives: January 2018

Protein-packed Strawberry Pancakes

I’m a lover of breakfast food.  I can live off of pancakes, scrambled eggs, waffles and french toast! Are you with me?  Well lucky for me, my kids love anything breakfast too! and we often make breakfast for dinner which is a ton of fun but I often find that my kids gear toward the carb-rich foods and barely eat much protein.  So I created these PROTEIN-PACKED STRAWBERRY pancakes, made with strawberries, cottage cheese, oats and banana!  Oh and BEST part, they are made in a blender!  with strawberries folded in at the end.  Totally fluffy, moist and gluten free!  I just cooked up a batch today and they came and went as quickly as I took to make them!  You can use blueberries in place of strawberries if you prefer or leave out the added fruit altogether and they are just as delicious.  Enjoy!

Ingredients:

1 1/2 cups old fashioned oats

2 teaspoons baking powder

1/2 teaspoons ground cinnamon (optional)

1 medium banana

2 eggs

3 tablespoons unsweetened applesauce

1 cup cottage cheese

1 1/2 teaspoons vanilla extract

1 cup chopped fresh strawberries

Directions:

  1. Place all ingredients in a blender and blend on high until well incorporated and batter is smooth.
  2. Fold strawberries right into the batter.
  3. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake and cook until golden on each side.

Cinnamon-Maple Glazed Sweet Potatoes

Hello Sweet Potato!  Before I dive into this dish, I have a confession.  There have been one too many times where I’ve purchased sweet potatoes and never used them.  Let’s just say I’m extremely late to the sweet potato toast game-as in maybe made it once.  This morning, I saw these two beautiful sweet potatoes on my counter and knew I had to make something with them and wanted to liven them up to be more than a simple roasted or mashed potato.  These sweet potatoes are dressed with pure maple syrup, a touch of butter and cinnamon..making them a lil sweet and a lil savory.  Here are a few nutritional facts about sweet potatoes and why we should all be eating them more often (including your truly!).  Oh and don’t confuse yams with sweet potatoes.  Sweet potatoes are nutritionally superior.

  • Sweet potatoes are rich in calcium, potassium and Vitamins A & C
  • Rich in antioxidants
  • Anti-inflammatory benefits
  • contain about 140 calories and 2 grams dietary fiber per 3 1/2 oz portion, uncooked
  • sweet potatoes are satiating, meaning they help to keep you feeling fuller longer
  • eating sweet potatoes can help to satisfy your sweet tooth without the addition of refined sugar as they are naturally sweet, delicious and good for you!

How to use them:

  • add cooked sweet potato to smoothies
  • blended as a base for soup
  • add to stews
  • sweet potato toast-which I now have a simple recipe for (slice sweet potato thinly and bake at 350 for about 15-18 minutes until tender but not fully cooked.  Then stick them in the toaster to get crispy or allow to cool and place in a container with tight fitting lid and keep in the fridge until ready to use.  When ready, place in the toaster or toaster oven and toast until crispy).
  • as a vehicle for another dish like ground turkey chili or a vegetarian dish.  Simply cut the sweet potato in half, roast until tender, scoop it out and fill it!

Ingredients:

  • 3 large sweet potatoes, peeled and cubed
  • 1/4 cup pure maple syrup
  • 1 tablespoon unsalted butter, melted
  • 1  teaspoon freshly squeezed lemon juice
  • 1 teaspoon ground cinnamon

Directions:

  1. Preheat oven to 400°F.
  2. Line a 9 x 13 glass baking dish with parchment paper.
  3. Arrange sweet potatoes in an even layer in the lined dish.
  4. Combine maple syrup, butter, lemon juice and cinnamon in a small bowl.
  5. Pour the mixture over the sweet potatoes; toss to coat.
  6. Cover and bake the sweet potatoes for 40-45 minutes or until tender.
  • Make Ahead Tip: Cover and refrigerate for up to 1 day.   When ready to serve, reheat at 350°F until hot, about 15-18 minutes.

Strawberry Cream Cheese Quesadillas

I think quesadillas are totally underrated.  They can be filled with much more than chicken and cheese.  Since a quesadilla is basically a grilled sandwich-it’s perfect for using with leftovers or anything you would typically include in a sandwich. Oh and kids love them! It’s a fun a different way of serving food.  If you find your little one is no longer eating their beloved sandwich or unwilling to move past peanut butter & jelly, try making it in a quesadilla form!  My older son loves them with veggies (peppers, mushrooms, broccoli) and cheese but I also make these strawberry-cream cheese quesadillas which they love and are super delicious!  It’s actually one of my personal favorites too 🍓🍓

Easy instructions:

  1. simply spread lowfat cream cheese on a whole wheat quesadilla.
  2. top with chopped strawberries.
  3. fold the quesadilla in half and grill over medium heat for 2-3 minutes or until golden and flip.
  4. Continue grilling for an additional 1-2 minutes.
  5. Also, if you choose other fillings, simply grill the same way until cheese melts (which may require an additional few minutes on each side). Enjoy!