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The Ultimate Mother’s Day Breakfast – healthy and with love

I have never been big on gifts. For any occasion. B-day, Christmas, Women’s Day or Mother’s Day. Maybe because I grew up in a household where those things weren’t that important. My mom prefers to receive a living plant than a bunch of dead-in-a-few-days flowers. Maybe because of her I’m the same way.

But every single year no matter what we celebrated the most important thing was to be nice to the person who was celebrating her or his day.

A simple hug or a few words assuring that you remember.

So for those who still haven’t decide what to give to their mothers on Mother’s Day, I say: “make her a delicious breakfast to bed. and give her the day off”. She’ll appreciate it more than anything!

If it’s homemade and a little healthier than usual it’s even better.

Something like whole wheat buttermilk blueberry banana pancakes with turbinado sugar.

I assure you, that will make her day!

Recipe:

dry ingredients:

1 1/2 cup whole wheat pastry flour,

1 1/2 tsp. baking powder,

1 tsp. baking soda,

4 tsp. turbinado sugar,

1/4 tsp. salt,

1/4 cup flaxseed meal,

wet ingredients:

1 1/2 cup buttermilk (homemade will work great)*

2 1/2 Tbsp. butter, melted, cooled,

2 eggs,

fruit filling

1 cup fresh blueberries,

1 ripped banana, sliced

Directions:

In one bowl mix very well dry ingredients.

In second bowl mix very well wet ingredients.

Combine dry ingredients with wet. Do not overmix it. Now wait for at least 10 minutes for the batter to rest and let the baking soda and powder to start working its magic.

In the meantime heat the griddle on medium high. Melt about 1/4 Tbsp butter on it.

Sliced you banana so it’s ready to use.

When the griddle is ready spoon about 1/4 cup of the batter on it, more for bigger pancake.

Now sprinkle it with a few blueberries and sliced banana. (picture below does not show bananas because it’s from a different recipe, but you get the idea 🙂 )

Wait until bubbles appear on the top and the batter doesn’t look runny anymore.

Flip on the other side and fried for another minute or until light brown.

Garnish with the leftover fruits, maple syrup, honey, jam, icing sugar or whipped cream… . Whatever is your mother’s favorite topping 🙂 

I do like mine plain served with black coffee.

All-purpose flour will work if you do not have whole wheat pastry flour. You can use regular white or brown sugar in place of turbinado sugar.

I used to make them without that healthy twist before and they looked like that: 

* Homemade buttermilk:

you’ll need milk and fresh lemon juice. For each cup of milk you need 1 Tbsp of lemon juice. So for this recipe you need:

1 1/2 cup of milk

1 1/2 Tbsp lemon juice (2 Tbsp. are fine, too)

Pour the lemon juice into the milk. VERY GENTLY stir just one time. Let it sit for at least 10 minutes before using.

Happy Mother’s Day!!!

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Almond milk dark chocolate peanut butter smoothie

I am not the biggest fan of drinking any kind of nut milk just by itself. When I had to stop breastfeeding for the first month I had to feed my daughter with almond and coconut milk because she wouldn’t drink the formula or cow milk. Btw, today she a milkaholic where milk means the real stuff 🙂

A few weeks ago, when I had to start taking iron supplement I’ve decided to change my diet a little bit, as well.

The easiest way for me was to make all kinds of smoothies but instead of regular milk or fruit juice I’ve decided to start using almond milk. Homemade almond milk. I buy all our nuts in bulk and the first few times I bought already blanched and cut almonds. Though, after comparing prices of not blanched and blanched (and cut) almonds I stopped acting lazy in this case 😉

The recipe couldn’t be any easier to make and to find on the Internet. So being a little redundant, here is the recipe:

1 cup raw almonds (soak overnight, peeled and rinsed)

3 cups of filtered (bottled) water

Blend, extract milk from the pulps by using a nut milk bag, a clothe, strainer…

Honestly I still don’t drink that milk by itself but in a smoothie is really delicious. I think, I’m hooked to it. In addition I do not strain pulps from the liquid. I love the thick texture and more nutty flavor it creates in smoothies. I did it once just to have a picture of it for this post 🙂

I kept it, though and later added to my smoothies.

As for the recipes I almost never remember the quantity of fruits and veggies I use. I always have the idea of what I want to incorporate in a smoothie and I follow the plan. Almost always, though, when I try it there is something missing in taste so I start adding a little bit of this and a little bit of that to make it taste better.

The same happened this time.

More or less the ingredients were:

1 cup of fresh made almond milk (with pulps, of course),

1 apple,

1/2 small banana,

1 Tbsp, fresh squeezed lemon juice (more if desired),

1/4 cup chia seeds,

1 Tbsp, Dark Chocolate Dreams,

fresh mint leaves, to garnish (they would work perfect if blended together, as well).

A little more about Dark Chocolate Dreams – I bought that stuff thinking that it will help me to eat more peanut butter but when I tasted it at home I didn’t like it at all. As a somebody who really doesn’t like throwing food away I kept it. Finally I found a great use for it. Smoothies. I use it instead of sugar or honey or any other sweetener. It works beautifully for that purpose.

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Homemade granola bars


My husband loves to snack on granola bars.

He likes to snack in general. Watching movie – snacking. Bored – snacking. Working in front of the computer – snacking. So he always likes to have things to snack on. Chips, granola bars, pop-tarts, chocolate chips cookies, trail-mix. If for some reason we do not have any of those things he will go through our kitchen cabins every 10 minutes trying to find something. It looks like he has an amnesia and he doesn’t remember that 10 minutes ago he did the same and in those 10 minutes nothing has changed in our kitchen. No snack magically appeared.

One day we decided to try to make granola bars. It’s cheaper and much healthier. Granola bars I made are packed with calories but, at least, I know and can pronounce every single ingredient.

chilling in the fridge before cutting into bars


cut and ready to eat

Ingredients for the granola bars:

  • 1 cup oat flour (or 1 cup oats finely ground in blender or food processor)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 salt
  • 1/2 tsp ground cinnamon
  • 2 Tbsp unsalted butter, room temperature
  • 1/2 cup unpacked brown sugar
  • 1 large egg
  • 1/4 cup honey
  • 1/4 cup unsweetened apple sauce (I used homemade)*
  • 1/2 tsp vanilla extract
  • 2 cups quick oats
  • 1/2 cup raisins
  • 1/2 chopped mixed nuts (of your choice)

for the glaze

4 oz milk chocolate bar

or

6 oz semisweet (or milk chocolate) chocolate chips

1 Tbsp milk

Directions:

1. Preheat oven to 350°; line a 9 x 9 baking pan with a parchment paper, long enough to go up over the sides. Lightly spray with oil.

2. In a medium bowl, whisk together oat flour, baking powder, baking soda, salt and cinnamon.

3. In a large bowl, with a mixer cream together the butter and the sugar on medium speed.  

4. Add the egg followed by the honey, applesauce* and vanilla extract.

5. Working by hand, stir in the flour mixture and the oats until just combined and no streaks of flour remain; stir in raisins and nuts.

6. Spoon oats onto prepared baking dish, flattening to make even. Bake for about 23-25 minutes, or until light brown at the edges. They will seem soft and undercooked, but once they cool they will set completely.

7. While the granola cake is cooling melt over double bath and constantly stirring the chocolate bar or chocolate chips with 1 Tbsp milk.

8. When everything is evenly melted and there is no remaining pieces of chocolate pour the mixture over the top of the granola cake and spread it around with a knife.

9. Let it cool overnight or in the fridge for a few hours.

10. Cut into desire pieces.

The first time I made it I forgot to add the oats at the end and we ended up with mushy mixture with granola like taste that we had to eat with a spoon.

The second time I used regular oats instead of quick and for my taste it came out too dry.

Next time I’m going to try out this recipe: no-baked chewy granola bars. Will see which one are better 🙂


* to make an applesauce just enough for this recipe
:

In a saucepan, combine peeled, cored and cut into small cubes 1 apple, 3 Tbsp water (I always use orange juice), 1/4 tsp cinnamon. Cover, and cook over medium low heat for 15 minutes, or until the apple is soft. While cooking check if more water (juice) is needed. If yes, add 1 Tbsp. Allow to cool, then mash with a fork or potato masher.

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Recipe adapted from Skinny taste.