Nut Butter Pancakes

Nut Butter Pancakes

A friend of mine posted a recipe for pancakes made only with oats, bananas, peanut butter, and eggs, and although I know I had made something similar, I couldn't find it on my blog.  That's because like dozens of other recipes I have made over the past few months, it was still in my draft folder. Not exactly the same as the one she shared, but just as deliciously healthy for you.  And gluten free for those of you that need to avoid flour. Because they are made primarily with nut butter and eggs, as well as almond flour, the are very high in protein compared to regular pancakes. I did use chocolate hazelnut butter (one with less sugar than Nutella, although that would be delicious!), so if you opt to use all almond butter or peanut butter or something with less added sugar, you may want to add in a mashed banana, or a few tablespoons of maple syrup, honey, or organic  sugar, or just add more syrup on top when eating them. I actually ate mine plain however, because they were so flavorful. I did amend the recipe to add soymilk (or whatever milk you prefer) because my husband said they were too thick to cook properly without burning them slightly.  I didn't mind, but as with all pancake recipes, you can adjust the ingredients slightly to get the pouring consistency you and your family prefer. Either way, next time you're craving a hearty pancake breakfast, definitely give this recipe a try.  You won't be disappointed!

Salmon Patties

Salmon Patties

 On very rare occasions, I am left alone to fend for myself for dinner.  Last night my husband and son where out of the house, busy with evening activities, and my daughter was home sick with a belly ache.  Usually I would just have a bowl of soup while my daughter ate cereal, or have some cheese and crackers, or a simple salad.  But last night I was really hungry and wanted something warm and interesting. I had half a dozen ripe avocados in my fridge, and with no party to make guacamole for, and way too much Halloween candy sitting around to entice anyone with (avocado) chocolate pudding, which is absolutely delicious, (simple chocolate pudding, raw vegan chocolate pudding), I knew my meal should include an avocado, so as not to waste good food. I have used avocado as a mayonnaise substitute many times in salmon or tuna salads, but I didn't feel like eating a cold sandwich.  So I thought, why not add a little cheese, an egg to bind it, and some flavorful spices and fry it up into a patty?  I knew as soon as the underside started to brown and the aroma filled the kitchen, that I had a winner.  A simple to make, super nutritious, quick dinner that is perfect for one or two people.  I like to think of it as a cross between a tuna burger and a crab cake, and the recipe can definitely be amended with different spices, finely chopped vegetables, fresh salmon, canned tuna, or even breadcrumbs.  I ate two of them with some cut up tomatoes on the side, but they would be great on a roll like a burger, or with a side salad or a little rice or quinoa. I'm looking forward to the left over one this afternoon when I get back from a walk, and am sure it will taste just as good as it did last night.  So next time you find yourself wondering what to make for dinner, and you have a ripe avocado handy, grab a few pantry items and get cooking!  Quick and easy can also be healthy, and honestly, if I'd taken the time to dress up my plate a bit better and present it differently with some garnishes, I can guarantee it would pass as something you might eat at a fancy seafood restaurant.

Dark Chocolate Pecan Bars

Dark Chocolate Pecan Bars

I came across this recipe as I was going through a bunch of the blog drafts that I have been saving for the past few months.  I knew I had made it back in the Spring, but I couldn't find any pictures saved. That's when I remembered that these were so delicious and I was so excited making them that I never took any photos before they were completely eaten (which didn't take very long at all, less than a day I believe).  So I figured I better make another batch, remember to take photos, and maybe savor them a little longer, if possible.  I do have to admit though, that the recipe shown uses cashew butter instead of pecan butter, because as I always say, you can often use whatever you have on hand at the time and substitute things in a recipe, especially nut butters, whenever needed. I didn't feel like going to the grocery store that I sometimes feel that I live at, this morning, and I had a jar of cashew butter with a "best before" date less than a month away, so I figured that would work.  And, as you can see by the photos, it certainly did.  As usual, anything made from scratch tastes better, so if I had raw nuts, like pecans, or cashews on hand, pureeing them in the food processor would have been a nice step, but jarred varieties, provided they have no, or very few other ingredients, work just as well.  I ate one large piece before going out for a walk today, and gave my kids each a piece when they got home from school.  The rest are being saved for snacks tomorrow or going into the freezer, so I can have a treat at a later date as well.  If you want to know exactly what they taste like, think of a super gooey, fudgy brownie, that melts in your mouth.  Ya, that good.

Chocolate Protein Pancake

Chocolate Protein Pancake

What do you make on a morning when you have a little time to cook yourself breakfast, but not too much time, want something chocolate, but not too sweet, and high in protein?  This pancake! I had heard that you could make a pancake out of nothing but banana and eggs, but honestly that sounded not only boring to me, but a little suspect.  I couldn't really imagine what it would taste like (banana quiche?) and unless I drowned it in syrup I imagine it would be hard to swallow.  So I added in a few of my favorite ingredients to make it chocolate (cocoa powder), heart healthy (nut butter & raw walnuts), and flavorful (cinnamon). I honestly wasn't sure how the end result would be, and if it would taste good enough to eat without butter and syrup on top (which of course makes everything taste better).  I suggest you let it cool for a couple of minutes before eating, to let the chocolate and peanut butter flavors settle, and the addition of the walnuts was a spectacular choice. I didn't have much time to eat it once I was done, but that was no problem since I devoured it in less than five minutes because it was so good.  And extremely filling. It would be a perfect breakfast to serve your kids before a busy morning of school or sports, or for anyone heading to the gym or planning to be active. And it's the type of fullness that feels like you did your body a favor and you're stronger for it.  Definitely going to be on my short list for a go to perfect first meal of the day.  You can use whatever nut butter you prefer, and even add a little honey if you want the pancake sweeter. Or be like my kids, who would inevitably cover it with butter and syrup before gobbling it up.

Mint Chocolate Chip Cookies

Mint Chocolate Chip Cookies

If you've just read my recipe for Dark Chocolate Peppermint Brownies, and wanted something equally tasty, but with a wealth of nutrition, you've come to the right place.  These cookies are my absolute favorite.  I eat them for breakfast, as a snack, or a dessert, and they are always in my freezer. I had read about using dates as the main sweetener in baked goods, and had already created recipes using beans and oats instead of flour, so I decided to combine those two approaches, use a freshly ground walnut butter as my fat and protein source, add in the amazing twist of fresh mint leaves, and (as my daughter would say) "BOOM!" I had a winner. And my daughter is probably my biggest fan of these cookies, so long as I grind the walnuts up completely.  I give them to her at least a couple of times a week, because even though at the age of 7 she knows what goes into them, and that they are one of "mommy's healthy desserts", they still taste, and look like a cookie.  A cookie she can have as the main part of a meal, and I know she's eating something her body needs.  Sure it would be better if I could get her to eat a plate of beans and rice, or turkey and mashed potatoes, with some broccoli or sliced avocado on the side, but she isn't that type of kid.  She is a girl who likes to wear suits and bow ties, cut her hair short, talk and ask questions incessantly, about anything and everything, so who am I to make her "normal", and eat what "normal" kids do.  She doesn't even eat chicken fingers, or grilled cheese sandwiches, only "not grilled" ones which is why if I ever have time, I will start working with her on her very own website, www.grilledcheesenotgrilled.com. But I digress.  These cookies are a sweet treat, but they are packed full of vitamins and nutrients, so if you have a picky eater like me, or are a health nut like me, you need to make these a part of your baking routine.  You won't regret it!

Chocolate Peanut Butter Protein Brownies

Chocolate Peanut Butter Protein Brownies

I saw a version of this recipe the other day on a Dr. Oz post and the healthful simplicity of it caught my eye.  It is very similar to both my Chocolate Almond Fudge Drop and Peanut Butter Fudge Drop cookie recipes I developed a few months back that were a huge hit with my friends and family so I had a suspicion these brownies would be just as great. Actually, I think they are better... and they are definitely quicker and simpler to make since the preparation process just involves pouring the easy to mix together batter into a pan and letting the oven do the magic. Dr. Oz's recipe called for a few different ingredients that I do not normally have on hand and that I think are even more expensive than the ones I included here, so although I would be interested in someday trying yacon syrup and organic raw cacao powder, I used maple syrup and dark cocoa powder instead.  I know that according to some research, my ingredients are not quite as healthful and full of antioxidants, but at least you can buy them in a regular store and they are still better than a lot of not so natural alternatives.  I used organic all natural peanut butter instead of almond butter, but any nut butter would work and I plan to try making them again in a few days with my homemade Nutella and see how that turns out. I have attempted to make chewy, fudgy, flavorful brownies using small amounts of whole wheat flour for years and it has never quite worked out, but these are perfect, and honestly some of the best I have ever eaten.  My kids and I ate a quarter of the pan within hours of it coming out of the oven in an attempt to "test" them, because they were way too good to not keep cutting small squares.  And they are so high in protein due to the peanut butter and eggs that I wrapped up a bunch to bring with us to our track meet last night to enjoy afterwards.  Both of the kids and I competed in a total of 11 events so if you happened to be there and were wondering why I was trying to run so fast, it was because I knew that one of these delicious and fairly nutritious treats was waiting for me at the finish line!

Springtime Quinoa with Green Peas, Feta and Mint

Springtime Quinoa with
Green Peas, Feta and Mint

It is finally Springtime here in Northeastern Pennsylvania, although this past weekend felt more like summer with temperatures reaching into the upper 70s.  The only things missing were the leaves on the trees, green grass and flowers.  Not that I was complaining.  I spent as much of the weekend as possible outdoors, raking my recently thawed garden beds, sitting on my front steps enjoying the sun and playing baseball with my kids.  And the best way to celebrate the end of what I think was one of the stormiest and coldest winters I have ever experienced, is to eat a couple of good meals outside, listening to the sounds of birds chirping, wind blowing and children yelling. :)

Although I couldn't go to my barren garden to get any of the fresh ingredients for this dish yet, I definitely plan to make it again once I have my own green peas and mint growing in abundance. The combination of the mint, the feta and the Greek olives give this salad a Mediterranean twist that tastes as fresh and wholesome as it is good for you.  If you are like my husband and I and have never been keen on the strong flavor of regular quinoa, you really should give organic red quinoa a chance.  It has a much milder flavor, while still providing a large serving of protein and fiber.  It cooks up quicker than rice and can be served warm or cold.  We ate this salad the night I made it with a side of rotisserie chicken and organic grape tomatoes, but it honestly tasted better the next day straight out of the fridge.  The perfect Spring (or Summer!) salad is only about 30 minutes away!

High Protein Banana Pudding

High Protein Banana Pudding

This is definitely another recipe geared towards my gym friends as it is high in protein and full of all sorts of energy boosting ingredients.  If you think of the type of banana pudding that you make layered with vanilla wafers or would serve at a dinner party, this is not exactly the same.  The consistency is a tiny bit slimy due to the combination of fresh bananas and chia seeds, but the flavor is ridiculously good and very satisfying.  So if you are looking for a healthy dessert, or a sweet protein filled snack before bed, this treat is perfect.  I had some last night about an hour before I fell asleep and I felt great this morning at the gym.  And my son even likes this, so it has to be good!  (And it is vegan!)

Spicy High Protein Black Bean Chili

Spicy High Protein Black Bean Chili

Today is definitely one of those rainy days that just makes you want to curl up under a blanket with a good book and a bowl of soup and stay put for awhile.  I didn't have the luxury of the blanket or the book yet, but I definitely enjoyed the soup, or in this case, chili.  I love cooking with beans because they are a meatless, high protein way to satisfy even the strongest appetite. Like most of my recipes, this one can be switched around depending on what type of beans and veggies you prefer or have on hand, because it is the basic process and seasonings that make it so deliciously simple.  Because I wanted more protein, I decided to add TVP (textured vegetable protein), which is basically just dried soy beans, into this chili, but that is completely optional. Either way, this is quick to throw together, can sit on the stove simmering for hours and will feed a family of 4-6 easily.  So feed your body, mind and spirit tonight with this bowl of healthfulness.

High Protein Pumpkin Maple Custard

High Protein Pumpkin Maple Custard

I had no idea if this recipe would even work until it was about halfway through the baking process, but it did, and it is amazing.  I came up with it basically to use up some left over canned pumpkin that I had in the refrigerator, as well as a package of silken tofu.  I have often used silken tofu to make a healthy, high protein chocolate cream pie by mixing it with melted dark chocolate and a touch of honey, so I started to think that maybe I could use it to make a pumpkin custard pie as well.  I am sure this recipe would work with even more canned pumpkin if you want a stronger flavor, but I like the subtle pumpkin flavor of this one because it lets the maple sugar take center stage.  If you cannot find the maple almond butter I used, you could definitely substitute plain almond butter with about 3-4 tablespoons of brown sugar mixed in.  This creation is definitely a healthy alternative to pumpkin pie and I promise you won't miss the crust at all!!  It is definitely not very sweet, so if you prefer it sweeter, I would recommend topping it with some heart healthy organic granola and a drizzling of maple syrup. (or maybe even some vanilla ice cream!!)

Chocolate Pre-workout Breakfast Pudding

Chocolate Breakfast Pudding

Ok, this one might seem weird to some people (like my mom) and totally delicious to others (makes me think of my father in law's breakfast yogurt creations) but I swear it is a tasty, super effective way to gain energy and stamina for the long morning ahead, which for me will hopefully include an hour long work out. I have found in the past that regardless of how much I ate for breakfast by the time I was halfway through a workout an hour or two later I would be starving and unable to perform at my best.  So I have been trying out a few new combinations to see what will give me the most long lasting satiety while still being super nutritious.  The combination of high protein Greek yogurt, stomach filling chia seeds, healthy fats in peanut butter and walnuts combined with the satisfying flavor of chocolate and cherries makes this my new go to breakfast. Enjoy it with a side of sliced bananas and kiwis (two vitamin packed fruits that are inexpensive, available all year round and safe to buy non organic).  I had this every day last week and I thought it was time I share it with you as well!