Pages

Tuesday, March 27, 2012

Strawberry Banana Breakfast Cookies

This is yet another Pinterest find.  I spend far too many hours on Pinterest while wearing Colin asleep in his sling. I should be reading.  Or bettering my mind.  Or doing something other than looking at recipes that make me hungry all the time. 

While I've gotten pretty good at cooking and eating with him in the Baby K'tan, it's not always ideal, and I don't want to be smashing pots and pans and waking him up.  That's why the food I eat during the day is mostly whatever can be eaten quickly, usually while standing up in the kitchen, and without utensils.  That's where these cookies come in.  They are nutritious, made with whole grains, fruit and some spices.  More like a breakfast bar than a cookie, except without preservatives and added sugar.  They are perfect for snacks, and I'll also keep the recipe for Colin's breakfasts and lunchboxes once he gets teeth.   

Strawberry Banana Breakfast Cookies
makes 14 cookies

recipe inspired by A Sweet Simple Life

2 small or 1.5 large bananas
1 cup oats
1/4 cup unsweetened applesauce
1/4 cup sliced almonds
1/2 teaspoon cinnamon
1/4 teaspoon ginger
pinch nutmeg
1/2 teaspoon chia seeds or ground flaxseed(optional)
1/2 teaspoon vanilla extract
1/2 cup strawberries, chopped

Preheat oven to 350 degrees.  Line a baking sheet with a non-stick liner, parchment paper or cooking spray.

In a medium bowl, mash the bananas.  I find a wooden spoon to work best.

Add remaining ingredients and stir until combined.

Using a cookie scoop or a tablespoon, portion onto a baking sheet.  These won't spread so you can fit the entire batch on one sheet.

Bake for 20 minutes or until lightly browned on the edges.

Allow to cool on cookie sheet.




Monday, March 26, 2012

Arroz con Pollo

When I was in college, we used to go to a dive Mexican restaurant to drink giant margaritas.  Along with those margaritas I would often order Arroz con Pollo.  I have to say, my memory of that dish might be a little hazy, but I think my version is way better.  And I'm not just saying that because due to some timing issues and a baby who needed a bath and to be put to bed, I didn't eat dinner last night until almost 9 and inhaled my bowl.  That is late for someone who is usually starving by 7. Also, I sometimes eat lunch at 11 in the morning and today it involved ants on a log.  I'm either 8 or 88.  But I digress.

Arroz con Pollo
inspired by Eat Live Run

Serves 6

1 1/2 pounds chicken breasts , sliced in half lengthwise to form thin filets (you can use any cut of chicken here)
Olive Oil
1-2 onions, chopped
1-2 green bell peppers, chopped
2 cloves garlic, minced
2 teaspoons cumin
1 teaspoon paprika
1/4 teaspoon saffron, crushed
1 bay leaf
1 1/2 teaspoons salt
1/4 teaspoon pepper
28 oz. can of crushed or diced tomatoes
2 cups rice (I used brown)
3-4 cups chicken broth
1 cup peas
1/2 cup green olives, sliced

Preheat the oven to 350 degrees.
In a large oven-proof pot (an enameled cast iron dutch oven is perfect), heat the olive oil over medium high heat.
Sear the chicken breasts by cooking a couple minutes on each side. You don't need to fully cook them here, they'll bake in the final dish.
Remove chicken breasts to a plate and lower the heat on the pot to medium.
Saute the onion and green pepper for 3-4 minutes until softened.  Add in the garlic and cook for one minute.
Stir in the spices (cumin through pepper).
Pour in the tomatoes and three cups of the chicken broth.  
Bring to a boil, and stir in the rice.
Turn off the heat, return the chicken to the pot and cover.
Put the covered pot into the oven and cook for 30 minutes.  Check the liquid level to make sure there is enough to cook the rice.  Add more broth or water if necessary.
Cook until the rice is done and the chicken is cooked through and shreddable.  Spell check is saying shreddable isn't a word.  That won't stop me.   
Stir in the peas and olives and serve with hot sauce.  And maybe have a giant margarita for me.

My cooking snafu with this dish, and part of the reason we didn't eat until late, was that I forgot to bring the liquids to a boil before adding the rice and sticking it in the oven.  This meant that the rice took forever to cook.  We ultimately removed the chicken and finished the rice and sauce on the stove before adding everything back in, so make sure you don't skip that step!









Friday, March 23, 2012

Vegetable Lasagna (Vegan, too!)

This lasagna is filling, creamy and delicious.  Sometimes you want to go all out with cheese, in which case try the Classic Lasagna.  Other times you want to try something a little different, and this recipe, while still Italian comfort food, won't put you straight into a food coma.  I used zucchini, yellow squash, baby bella mushrooms and onions for the vegetable layer, but feel free to use whatever you like or have aging in your vegetable drawer.  Ever since the Mushroom Millet Bowl, I've been loving mushrooms.  They add an almost meaty consistency to this sauce. 

I really liked this lasagna, and Jon said he did too, although he added a healthy sprinkling of Asiago cheese to the top of his.  The only thing I would change for next time would be to add fresh basil to the tofu spinach mixture, almost making a spinach pesto.  Will report back when I do!

Vegetable Lasagna
inspired by Daily Garnish

Ingredients:
3 medium zucchini
2 medium yellow squash
16 oz. baby portobello mushrooms, sliced
1 medium onion, chopped
3 garlic cloves, chopped
1 28 oz. can crushed tomatoes
1 Tablespoon frozen basil (or 1 tsp. dried, or 1/4 cup fresh)
1/4 teaspoon crushed red pepper
1/4 cup sherry (optional)
1 block firm tofu
1 package frozen spinach
Olive oil
1 1/2 Tablespoons nutritional yeast
1 teaspoon dried oregano
1 teaspoon kosher salt
1 box lasagna noodles (I used the Barilla no cook noodles)

In a large pot, heat olive oil over medium.  Add in zucchini, squash, mushrooms and onion and saute for 5-10 minutes.  Add in garlic. 

Pour in crushed tomatoes, basil, red pepper flakes and sherry.  Allow to simmer for 10-15 minutes. 

Meanwhile, press tofu to remove excess water.  I do this by layering it between paper towels on a cutting board and putting my cast iron skillet on top.  Anything heavy will do.

Defrost the spinach and drain well.  I put mine in a sieve lined with paper towels, wrapped the paper towels over the top and put a heavy can on for a few minutes.  We're all about draining liquid around here today, apparently.

In the bowl of a food processor, combine tofu, spinach, nutritional yeast, oregano and kosher salt. 

Time to construct your lasagna.  Spread a layer of sauce in the bottom of a 9x13 baking dish.  Add a layer of noodles, and then spread a third of the tofu spinach mixture over the top.  Repeat twice. After the final layer of noodles, cover with remaining sauce.

Cover lasagna with foil and allow to sit for at least 30 minutes.

Bake at 375 degrees for 45 minutes, covered.

Allow to sit for 5-10 minutes after removing from the oven.







Wednesday, March 21, 2012

Carrot Cake Cookies

Carrot is my favorite type of cake.   This whole going dairy-free thing has opened up some new doors for baking.  Mostly for how to replace butter.  You'd think since I'm not cooking with butter that I would refrain from watching Paula Deen, but you would be wrong.  

There are several vegan bakers out there on the big world of the internet, and one of my favorites is Angela at Oh She Glows.  She uses real ingredients, and her recipes taste great.  Nothing is worse than a healthy cookie that tastes overly healthy. Or one that's full of scary substitute chemical ingredients. 

I was having a major sweet craving yesterday, which led me to attempt a strawberry chocolate sorbet in the blender.  The noise of frozen strawberries in the blender scared the baby, so I felt like a terrible mother and still had no dessert.  Today I took a different approach, and the results were much better.  

These are like a combination of little bite sized cake and cookie.  I loved them.  My taste tester announced he doesn't like coconut, so his review is biased.  

My comments on the ingredients are in italics.  

Itty Bitty Carrot Cake Cookies
recipe from Oh She Glows

Ingredients
  • 1/2 cup whole wheat pastry flour
  • 1/4 cup regular oats
  • 1/2 tsp baking powder
  • 1/4 tsp kosher salt
  • Pinch of ground cinnamon
  • 1/4 cup unsweetened coconut (I used sweetened, and cut back a little on the maple syrup)
  • 1/4-1/3 cup chopped walnuts (I used almonds)
  • 1/2 cup shredded carrots, packed
  • 1/4 cup raisins, soaked in water overnight (I soaked mine in hot water for 10 minutes)
  • 1/4 cup pure maple syrup, room temperature
  • 1/4 cup coconut oil, warmed for about 25 seconds in microwave
  • 1/2 tsp fresh ginger, grated
  • 1/2 tsp pure vanilla extract
Preheat oven to 350.
Prepare a baking sheet by lining with parchment or a Silpat.  
Whisk together flour, oats, baking powder, salt and cinnamon.
Stir in the nuts, coconut, raisins and carrot.
In a separate bowl, combine the coconut oil, maple syrup, vanilla and ginger.
Add the wet ingredients to the dry and stir until combined.
Using a tablespoon or a cookie scoop, drop onto baking sheet.  Use your hands to roll into balls (it helps to have wet hands).
Bake for 12 minutes and allow to cool for 10 minutes on baking sheet.

Makes 14 cookies.  



Tuesday, March 20, 2012

A New Twist or Two on Chicken Salad

My friend Jackie is a great cook, and loves finding new recipes as much as I do.  Our Pinterest boards are full of them.  The other day she emailed me some links for chicken salad recipes, and while I didn't follow them exactly, I used the ideas and did my own thing.  They were both delicious, I highly recommend keeping these in mind next time you have a chicken salad hankering. 

I know you can all make chicken salad, but these little changes kick things up a notch.  I started with a rotisserie chicken and cut all the meat off.  Split in half gave me about 2 cups of chicken for each recipe.

Avocado Chicken Salad
2 cups shredded/cubed cooked chicken
1/2 avocado, cubed
1 cup grapes, halved
2 stalks celery, chopped
1/4 lemon, juiced
salt and pepper
Mayo, optional for extra creaminess




Hummus Chicken Salad
2 cups shredded/cubed cooked chicken
1/2 cup hummus
1/2 avocado, cubed
1/4 bell pepper, chopped
2 stalks celery, chopped
1/4 lemon, juiced
salt and pepper






Friday, March 16, 2012

Spinach and Artichoke Hummus

I love spinach and artichoke dip.  It's one of my favorite bar foods, and I will frequently make it at home for parties or appetizers-for-dinner nights.  Spinach and artichokes are healthy, but sadly, cream cheese, mayo and sour cream are not especially.  While making my weekly batch of hummus (it's scary how fast we go through it around here), I thought adding spinach and artichoke might be a good change from the usual garlic and lemon flavor.  It was.  Not only are the flavors delicious, but adding these ingredients ups the nutrition and volume considerably. 



Spinach and Artichoke Hummus
Yield: 6 cups

2 cans or about 3 cups chickpeas
1/4 cup tahini
1/2 lemon, juiced
2 garlic cloves
Olive oil
Water
Hot sauce
Salt
1 package frozen chopped spinach, thawed
1 can artichoke hearts, drained

In a food processor, combine tahini and lemon juice and a little water.  Process until well mixed.
Add in garlic, mix well.
Add in chickpeas in 2-3 batches, processing between each.  Add a little olive oil and water to help it combine.
When smooth, add in salt and hot sauce to taste.
Add in spinach and artichoke hearts and pulse a few times until just combined.




Thursday, March 15, 2012

Puttanesca Spaghetti Squash

We have decided that nearly any recipe that calls for spaghetti can be substituted with spaghetti squash.  For the most part the pasta is just there to carry the sauce, so when the sauce is hearty and flavorful like this one, spaghetti squash is the perfect accompaniment.

I was inspired by this recipe I saw on Pinterest.   Can we just take a moment to reflect on the wonder that is Pinterest?  Aside from the fashion and decorating, it's a fantastic resource for recipe ideas.  In any case, I put my own spin on this dish, but used the basic Puttanesca flavors.

Puttanesca is rumored to have been the recipe that Italian prostitutes would cook to lure customers to their home.  I don't think any prostitutes these days are making spicy pasta dishes for their customers, but this is so good they should consider bringing that marketing technique back.

Puttanesca Spaghetti Squash
Serves 6


1 spaghetti squash ~4 lbs, roasted
olive oil
1 onion, chopped
4 cloves garlic, chopped
2 teaspoons anchovy paste (I found this in the canned fish section at the market.  An advantage to the paste is you don't have to look at weird anchovies but you get all the salty goodness.)
1 lb. sausage (I used garlic chicken sausage, but regular spicy Italian sausage is traditional)
1 Tablespoon dried Italian herbs (I used a combination of basil, oregano and thyme)
1/4 teaspoon crushed red pepper
salt and pepper

1/4 cup red wine (optional, but I had some around)
28 oz. can crushed tomatoes
1 cup olives, roughly chopped
Parmesan cheese, for serving

To roast the spaghetti squash:
Preheat oven to 400 degrees.
Prick squash all over with a knife.
Place whole on a baking tray and roast for an hour.
Allow to cool enough to handle before slicing in half lengthways.
Scoop out the seeds and discard.
Using a fork, scrape up the flesh into spaghetti-like strands.

In a large pot, heat the olive oil over medium heat.
Add in the onion, garlic and anchovy paste and cook for a couple minutes.
Add in the sausage and brown.  If you use chicken sausage like I did, it's already cooked so you just want to brown and heat it.  If you use traditional Italian pork sausage, saute until fully cooked.
Add in the herbs and spices and stir.
Pour in the wine and cook for a couple minutes.
Add in the crushed tomatoes and olives.
Allow to simmer for 10-20 minutes.
Before serving, stir in the spaghetti squash.
Top with cheese.








Wednesday, March 14, 2012

Barbecue Chickpea Wrap

Perhaps you are finding yourself in a bit of a lunch rut, staring down that same turkey sandwich or salad every day.  Or you might be in need of a very quick and simple dinner.

This is another Pinterest inspired recipe from here.  For the past few weeks I've been cooking a pound of chickpeas at the beginning of the week.  Half goes into the huge quantities of hummus I've been making, and the rest are for recipes, salad toppers and snacking.

Of course, this is just one of a million ways you can use chickpeas in a wrap.  Add them to pretty much any flavor combination for a good protein and fiber source.  Keep these ingredients and swap out the barbecue sauce for hot sauce for a buffalo flavor, add them in to Greek salad ingredients, or use them in place of chicken or tuna for salads.

Barbecue Chickpea Wrap
Serves 1
1/3 cup chickpeas
4 grape tomatoes, quartered
1/2 avocado, chopped
1-2 Tablespoon red onion, diced
1 Tablespoon barbecue sauce
Touch of mayo (optional, especially if your avocados are very ripe)
Greens or spinach leaves

Whole Wheat Wrap







Tuesday, March 13, 2012

Eat Your Greens

So, it turns out that March is National Nutrition Month according to the Academy of Nutrition and Dietetics.  Now, some of the recipes I share are on the indulgent side.  To me, nutrition is about eating as many whole, real foods as possible and balancing your diet.  I think a balanced diet includes both kale and cheesecake.

The challenge for National Nutrition Month is to Get Your Plate in Shape.  To do so, I try to add something green to my meal whenever possible. Shamrock Shakes do not count.  Lately, I've been buying baby spinach and adding it to as many of my dishes as possible.  It's an easy way to add some vitamins and nutrients without changing my whole meal.  Here are a few quick ideas to add some green to your breakfast.


Green Smoothies
Don't be scared, we've had these before.  I promise they don't taste like drinking pureed spinach.  A few of my favorite combinations are:
Banana, Spinach, Frozen Strawberries, Blackberries, Blueberries, Almond Milk
Banana, Spinach, Almond Butter, Almond Milk
Banana, Spinach, Pineapple, Coconut Oil, Coconut Milk


Greens and Eggs
Stuff some spinach in an omelet, mix it up with a scramble, or wilt alongside a fried egg.



Salad or Sandwich Topper
I personally prefer traditional breakfast foods in the morning, but I know not everyone does.  Try stuffing a pita with hummus and spinach, maybe add a slice of turkey.  This salad was a bed of greens with tomato, avocado and hummus served with a turkey pita. 






http://www.eatright.org/uploadedImages/National_Nutrition_Month/2012_NNM_Widget_Small.jpg

Monday, March 12, 2012

Mushroom Millet Bowl with Kale

Not that long ago I thought I didn't like mushrooms.  It turns out what I don't like are slimy mushrooms.  I think we can trace this back to a trip to England I went on with my parents when I was 15.  We stayed primarily in bed and breakfasts, and every day the proprietors would serve a "full English breakfast," which included, among other things, canned mushrooms.  Canned mushrooms are the ultimate in sliminess.  By the end of the trip I stuck to toast and tea in the morning. 

Non-slimy mushrooms, on the other hand, I like quite a bit.  This saucy, hearty bowl reminded me of the mushroom demi glace that you sometimes get at steakhouses.  I bet this would actually be delicious served over steak, but it was great (and vegan) on it's own. 

There are a couple ingredients in this recipe you might not be familiar with.  I'd never cooked with millet before.  It's a grain, and high in nutritious elements such as manganese, phosphorus, and magnesium.  You can find it in the Bob's Red Mill section of your market.  Nutritional yeast is deactivated yeast with a slightly nutty, cheesy flavor.  It's also a food source for Vitamin B12.  I get it in the bulk bins at Whole Foods.

Mushroom Millet Bowl with Kale
original recipe from Oh She Glows

1/2 cup uncooked millet
1/2 tsp extra virgin olive oil
2 cups chopped sweet onion
3 garlic cloves, minced
16 oz. sliced baby portabella mushrooms
1 tsp minced dried rosemary
2 tbsp nutritional yeast
1.5 tbsp tamari or soy sauce
1/2 tbsp cornstarch
1 1/4 cup vegetable broth
1 bunch fresh chopped kale, stems removed (I used one salad spinner full)


Prepare millet, either according to package directions or as follows:
Toast millet in a dry skillet over medium heat for a few minutes until it starts to turn golden brown.  Do not leave it, it burns easily!
In a saucepan with a lid, bring 1 cup of water to a boil.  Add millet and a pinch of salt.  Reduce to a simmer and cook for 20 minutes until all liquid is absorbed.

In a large skillet or saute pan, heat oil over medium heat.
Add in chopped onion and garlic and cook for a few minutes.
Add the sliced mushrooms and cook for about 15 minutes.
Stir in the rosemary, nutritional yeast and soy sauce.
In a bowl or measuring cup, whisk together cornstarch and broth. 
Add broth mixture and kale to the pan.
If you have a lid (this is why I used the saute pan), cover for a few minutes to help kale wilt. 
Allow to simmer uncovered over medium low heat until sauce has thickened.
Serve over millet.



Tuesday, March 6, 2012

Crock Pot Chicken Tortilla Soup

I may have mentioned before that raw chicken scares me.  I've made great strides against this somewhat irrational phobia in recent years, but I still avoid touching it if possible.  That is why this recipe is perfect for me, I don't have to touch anything raw and at the end of the day I get a tasty and healthy meal.  That's a success in my book.  I've made vegan Tortilla Soup before, which was great, but I was feeling something a little heartier.

The only injury sustained while making this soup was burning my tongue while I was taste testing.   This has become something of a pattern lately.  I'm either eating at lightening speed because we are on the verge of a baby meltdown, or it takes me hours because I keep getting pulled away and grab a bite as I walk through the kitchen.  Even eaten a little too hot, this was delicious, definitely a keeper. 


Crock Pot Chicken Tortilla Soup

1 14 oz. can tomato sauce
1 teaspoon cumin
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1 pound chicken breasts
1 onion, chopped
1 red bell pepper, chopped
1 jalapeno, chopped (I forgot to buy this, but it would be a good addition)
1 14 oz. can black beans, drained and rinsed, or any combination of beans you like
1 14 oz. can diced tomatoes in juice
1 cup corn
vegetable broth or water, as needed
Optional garnishes: avocado, lime, cilantro, tortilla strips or chips, cheese, sour cream

Combine tomato sauce, cumin, chili powder, garlic powder, cayenne and salt in the bowl of a crock pot.
Add in uncooked chicken breasts and turn to coat.
Cook on high for 1 hour, and then low for 3 hours.
Using two forks, shred chicken.  It should shred very easily.
Add in remaining ingredients and cook for 3-4 hours on low.

You can certainly add all the ingredients at the beginning and cook it all day, but it might be easier to remove the chicken to shred and then return to the soup.  I like the two step process because the chicken gets completely infused with the sauce.  And I don't have to wash an additional cutting board.  We're trying to make things easy here. 



Monday, March 5, 2012

Crock Pot Butternut and Kale Stew

Another crock pot recipe, you say?  Another reddish/brownish bowl of mush?  I know, crock pot stews don't photograph particularly well, but they are delicious and this one is also super nutritious.  I hope you aren't totally bored of crock pot ideas, though, because I have another one cooking away for dinner tonight.  Plus, this is just another opportunity to make crock pot jokes.  Not only that, this is a very affordable recipe, it yielded 8 servings for us, barely over $1 per bowl. Who doesn't need some more convenience in their cooking once in a while, right?



Crock Pot Butternut and Kale Stew
recipe based on Eat Live Run

1 onion, chopped
1-2 carrots, chopped
3 cloves garlic, minced
1 jalapeno, minced
2 tsp garam masala
1 butternut squash, peeled and chopped
1 28-oz can diced tomatoes in tomato juice
2 cups vegetable broth
1 cup red lentils
2 15-oz cans chickpeas, drained and rinsed
1/2 bunch kale, ripped into bite sized pieces
salt and pepper

Combine all ingredients except kale and salt and pepper in a crock pot.  This filled mine to the brim.
Cook for 8+ hours on low.  Mine wasn't as thick as I wanted after 6-7 hours, so I turned the heat up and left the lid ajar for an hour.
Add kale for last 30-60 minutes.
Season with salt and pepper.

Especially good garnished with cilantro if you are still having a weird cilantro obsession like me.

This recipe makes a lot.  If you don't like eating leftovers as much as I do (this gets better as days go on!), stick it in the freezer in gallon sized ziploc bags.

Sunday, March 4, 2012

Two Months Later

We're taking a break from our regular food chat today to talk a little about what life has been like for the past 2 months with Baby Colin.  Don't worry, I can't go more than a few minutes without talking about food, so we'll touch on that, too. If you are sick of hearing about babies, feel free to skip over, I'll be back with recipes soon. 

Colin is two months old.  The fastest two months of my life, but at the same time I can barely remember what life was like before he was in it.  On Sunday morning at 4 AM I told him about the night he was born and how I didn't think I could ever be happier than I was in that moment, exactly two months ago.  I was wrong, because every day he makes me happier.  I also can't believe how much he's grown!  My little 7 pound 13 ounce peanut is now pushing 14 pounds.  We have already packed up all the newborn and 3 month clothes.  We like to eat around here.  He's changed so much, his suspicious newborn looks are few and far between now, replaced by big toothless grins and lots of baby coos and squeals.  I feel so incredibly blessed.  I have no doubt that being his mom is exactly what I was meant to do.  

Even though he brings me immeasurable joy every day, we aren't without challenges.  There have been a few tears shed on both our parts over the weeks.  And countless loads of laundry.  Also, I can't keep up with trimming the baby nails and look like I've been attacked by an angry cat. 

I decided to cut out dairy in my diet after it seemed to be bothering him a bit.  After doing some research and speaking to a lactation consultant, I learned that a lot of babies are sensitive to cow's milk protein, so it's a good idea for nursing mothers to cut out dairy, at least in the beginning.  If you've been reading for a while you may have noticed that my cheese smothered dishes have been conspicuously absent, baking is nearly nonexistent, and we are eating more meat.  I found that when I cut out cheese I was craving protein and fat, so I'm eating avocados and hummus like it's going out of style.  I joke that I'm a meat-eating vegan these days.

In other news, Colin is big enough to go in the jogging stroller, but we got our first snowstorm of the year this week, so we're sticking with walks in the Ergo for now.  The bulk of my exercise consists of the hours of bouncing and swaying I do every day while holding him.  I'm not worried about my arm muscles!

I love every second I spend with Colin, I tell him all the time he's the perfect baby. I may be a little biased, but he's perfect to me.  



Friday, March 2, 2012

Oatmeal Banana Whole Wheat Vegan Pancakes

That recipe title is quite a mouthful.  Get it?  A mouthful?  I make myself laugh. You probably all think I'm weird.

In any case, I had a craving for pancakes last weekend.  The baby and I were on our own for the weekend while Jon went on a ski trip.  It was freezing cold and windy so we stayed cozy and warm inside the whole time.  Such occasions call for pancakes.  Unfortunately, we were out of eggs and I wanted to skip the butter (more on that to come).  I did a few google searches for ideas and came up with Oatmeal Banana Whole Wheat Vegan Pancakes.  Hardly more ingredients than a bowl of oatmeal, but so much better.  No added sugar or fat make these healthy pancakes perfect for any day.  Or every day, in my case. 

Oatmeal Banana Whole Wheat Vegan Pancakes
yield: 6 pancakes
I'll let you decide how many people that serves. 

Ingredients:
3/4 cup milk (I used almond and rice milk- I've made these 4 times in the past week!)
Heaping 1/2 cup oats
1/4 cup whole wheat flour
1 teaspoon baking powder
1/4 teaspoon vanilla extract
1 banana

In a blender (I used my immersion blender and it worked very well for this), combine all ingredients.  Blend until well combined.
Cook on a griddle heated over medium heat about 3-5 minutes per side.  You'll know they are ready to flip when small bubbles form and the edges look dry.
Serve with maple syrup, peanut butter, or both.






photo 1-1 photo 1-2