Healthy Whole Wheat Flax Seed Banana Pancakes

Now THAT’S a mouth full.

Literally AND Figuratively.

On a lovely walk with Hendrix Sunday morning Christopher and I found an amazing little place called “The Apple Market”. This place had great, locally grown produce, as well as a garden center and general grocery store area! So many local products like soups, salad dressings and syrups, some I had never seen before like Cherry and Apple!!! I found a pineapple so large that I needed to carry it with two hands for only $2.99, as well as GIANT organic Bananas for .99 cents a pound!!! This awesome market is open Monday through Sunday (unlike your typical market) and is right around the corner so I think I will try and buy my produce from here only from now on.

SO that is where I scooped up the bananas for these delicious and filling pancakes which Chris had asked for the night before. I couldn’t BELIEVE how filling they were, and so easy to make 🙂 Try them with the peanut butter syrup I whipped up 🙂

Healthy Homemade Banana Pancakes with fresh fruit and peanut butter syrup!

Healthy Homemade Banana Pancakes with fresh fruit and peanut butter syrup!

Healthy Whole Wheat Flax Seed Banana Pancakes

  • 1/2 cup whole wheat flour
  • 1/2 cup unbleached flour
  • 1 tablespoon sugar
  • 1 tablespoon ground flax seed mixed with 3 tablespoons water, let stand 5 minutes
  • 2 teaspoon baking powder
  • 2 tablespoons apple sauce
  • 1 cup skim milk
  • Dash of pure vanilla extract
  • Ground cinnamon and fresh nutmeg to taste
  • 1/2 teaspoon salt.
  • 2 ripe bananas mashed

OPTIONALS

  • Extra 1/4 ground flax seed
  • Toasted almonds or walnuts
  • 1/4 milk chocolate chips
  1. Sift together flour, sugar, baking powder, salt, cinnamon and nutmeg and any extra ground flax seed you are using. In separate bowl mix together ground flax seed mixture, milk. apple sauce, bananas and extract.
  2. Stir flour mixture into banana mixture, batter should remain slightly lumpy and bumpy. If you are using any extras like chocolate chips or toasted nuts mix in until just incorporated at this point.
  3. Heat lightly oiled frying pans and spoon 1/4 cup out for each pancake. Cook on first side until you see air bubbles on top of pancakes, flip and cook until golden brown on other side.
  4. Enjoy with cut up fruit, or this delicious peanut butter syrup I made, recipe below.

NOTE: If you like thinner pancakes add more milk, thicker, add less!!!

Peanut Butter Syrup

  • 1/4 cup smooth peanut butter
  • 1/4 cup brown sugar
  • 1/4 cup water
  • dash of pure vanilla extract
  • dash of maple extract
Thick whole wheat lumpy, bumpy banana batter

Thick whole wheat lumpy, bumpy banana batter

Almost ready to be flipped!

Almost ready to be flipped!

Healthy Banana Pancakes with fresh fruit topping and peanut butter syrup, ready to be enjoyed :)

Healthy Banana Pancakes with fresh fruit topping and peanut butter syrup, ready to be enjoyed 🙂

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Chicken Noodle Soup

I absolutely LOVE soup. I could eat soup everyday if given the choice. With that being said – Chris likes soup. I’m sure he would prefer to eat it less often, but when it tastes THIS good AND he doesn’t have to do anything in the kitchen, he never complains!

Chicken noodle soup is a great way to use leftover chicken! We had a delicious rosemary garlic rub “beer can chicken” last week, but instead of beer we used apple juice! I couldn’t tell the difference at all so I am going to try different juices” beer can chicken” style and see what happens! The leftovers from that meal provided the perfect amount of delicious seasoned chicken for a hearty chicken soup that Chris and I have come to love! This is another recipe where I am quite liberal with my ingredients, I don’t measure, just eye it and see how things turn out.

Hearty Chicken Noodle Soup

  • tablespoon or so of butter
  • 1 or 2 carrots, chopped
  • 1 or 2 stalks celery, chopped
  • medium onion, diced
  • 4 cups chicken broth
  • 2 cups vegetable broth
  • seasoned chicken, chopped [the leftovers from a 4-5 pound chicken or 2 chicken breasts]
  • a few hand fulls of egg noodles
  • basil, oregano, salt & pepper to taste
  1. In a large over medium heat melt butter. Add celery and onions and cook for about 5 minutes, until soft.
  2. Add broths, chicken, carrots, noodles and spices and bring to a boil. Reduce and simmer for at least 20 minutes! The longer you let it simmer, the better it will taste but it will be ready to serve after 20!

I used my wavy slicer to cut the veggies for this soup to make it look extra fancy [for chicken noodle soup] and Chris really liked that touch. It had been sitting in the drawer, still in the packaging, so I thought I would put it to use finally and I really have to say that veggies are EVEN MORE delicious when cut with the wavy slicer 😛 You should probably go out and buy one right now 😉

Chicken Noodle Soup

Chicken Noodle Soup

Zucchini bread and muffins

Chris has been bugging me for a couple weeks now to make him some zucchini bread because of an episode of ‘How I met your Mother’ that we watched. In the episode one of the main characters Marshall goes for Brunch with another guy and has some zucchini bread that he exclaims is “ridonkulous”.  If you haven’t seen the show yet I would definitely recommend it. It’s almost like a funnier, cruder version of Friends, except they hang out in a bar instead of a coffee shop.

Sorry, off topic 😛 Anyways, I wanted to ‘Feed two birds with one scone’, so to speak, and make Chris some easy to transport zucchini muffins, and a delicious [healthy] loaf that I could bring for dinner to our friends house the following evening.

The muffins and loaf were such a huge success that I’m not going to change the recipe AT ALL. I even got a certain someone who “doesn’t like zucchini or any vegetables” to reach for seconds!!!

I started with a recipe that I found on allrecipes.com and went from there. I wanted to make the recipe as healthy as possible so I used apple sauce in place of half the oil. I used a ground flax seed mixture in place of the eggs which made the loaf and muffins even lighter, whole wheat flour instead of all purpose and added some freshly grated nutmeg. I filled my bread pan first and then started on the muffin cups and near the end of the batter I threw in a few chocolate chips so we could test what those would taste like as well! That’s the beauty of muffins, you don’t have to have 12 of the same thing as it is really easy to portion your batter and add different optional ingredients to each.

So moist, fluffy and delicious… and gone already. I think I might have to make another batch this weekend!

Healthy Zucchini Bread & Muffins

  • 3 cups whole wheat flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons salt
  • 1 1/2 teaspoons baking powder
  • 2 teaspoons freshly grated nutmeg (yum)
  • 3 teaspoons cinnamon
  • 3 tablespoons ground flax seed mixed with 9 tablespoons water, let stand 3-5 minutes
  • 1/2 cup vegetable oil
  • 1/2 cup apple sauce
  • 1 cup brown sugar
  • 1 cups white sugar
  • 3 teaspoons vanilla extract
  • 3 1/2 cups grated zucchini (around 3 zucchinis)
  • 1 cup chopped walnuts
  • optional: chocolate chips, raisins, an additional 1/4 cup ground flax seed
  1. Grease and flour one bread ban and line muffin pan with paper cups.
  2. Sift flour, EXTRA ground flax seed, salt, baking powder, baking soda, grated nutmeg and cinnamon in large bowl.
  3. Beat ground flax seed mixture with, oil, apple sauce, vanilla and sugars together in another large bowl.
  4. Add sifted ingredients to the creamed mixture and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared bread pan.
  5. I poured about 6 regular muffins and then added some chocolate chips and filled the rest of the cups.
  6. Bake loaf for around 50-60 minutes depending on your oven [when a toothpick inserted deep into the middle comes out clean] and muffins for 15-20 minutes [or until toothpick inserted comes out clean].
  7. Cool on racks.


Delicious zucchini loaf

Delicious zucchini loaf

Delicious Zucchini Loaf

Delicious Zucchini Loaf

Delicious zucchini bread slices

Delicious zucchini bread slices

Delicious zicchini muffins

Delicious zucchini muffins

Roasted Garlic Hummus

This Delicious roasted garlic hummus is super easy to whip up, and good for you too! Roasting the garlic gives it such a wonderful flavor, and takes away some of that pungent taste you sometimes get with raw garlic! It also covers the taste of the tahini (which is essential to hummus) which some people seem not to like… We love it around here and I think YOU will too 🙂

Hummus with fresh veggies

Hummus with fresh veggies

Roasted Garlic Hummus

  • 2 cups cooked chick peas
  • 1 large head of roasted garlic – RECIPE BELOW
  • 2 TBSP tahini (sesame seed paste)
  • 3-4 TBSP Extra Virgin Olive Oil (add extra Olive Oil when roasting garlic so the oil has that extra garlic taste!)
  • Juice of one lemon
  • 1/4 TSP Sea Salt
  • 1/8 warm water (if needed to thin hummus)
  1. Rinse chick peas and add all ingredients to food processor or blender. Scrape down sides as needed. Transfer to serving dish when well blended.
  2. Sprinkle with paprika, and garnish with some parsley if you feel the need 😛

HOW TO ROAST GARLIC

  1. Pre-heat oven to 350 degrees.
  2. Cut top quarter of garlic off so garlic is exposed.
  3. Place in a tinfoil boat in an oven safe container and add about 4 TBSP of OLIVE OIL so that you will have plenty to use for this recipe. Make sure garlic is covered with tinfoil, but not sealed.
  4. Cook for about 30 minutes or until you smell the delicious garlic aroma.
  5. Let cool and squeeze out garlic and pour out oil.

You can store this roasted garlic in the fridge for up to a week!

Enjoy with cut up veggies, crackers and cheese, hunks of pita or on whatever you like.

Whenever I make this recipe I split the dip into two tubs when I’m done and throw one of them into the freezer. This way I have a delicious snack ready to go if I know people are coming over. Just take out a few hours prior to use to allow it to defrost.

Savoury, Chunky, Cream of Broccoli Soup Recipe

I absolutely LOVE soup.

Vegetable, Tomato, Potato, Pumpkin, Chicken Noodle.

For some reason I just can’t get enough of it, and until recently I had NO IDEA how easy they were to make. For some you do need an immersion type hand held blender, or food processor, but for this extremely tasty and easy to make soup all you need is a big pot and deep sided frying pan! 🙂

Soups are one of the few recipes that I do make enough for leftovers to be enjoyed throughout the week, so this recipe yields approximately 8, 1 cup portions of soup.

Best Ever Chunky Cream of Broccoli Soup

1 Bunch Broccoli

5 Cups Chicken Broth [If you have no chicken broth you can use chicken bouillon cubes, and if you have none of those you can just use water but I would recommend adding some extra spices]

1/4 Cup butter

2 Medium Onions, Chopped

2 Ribs Celery, Chopped

1 Clove Garlic, minced [You could add more if you want but this soup already has such a great flavor you wouldn’t want to mask it too much!]

1/2 Cup Flour

4 Cups Milk

1/2 Thyme

1/2 Marjoram

Salt and Pepper to taste

Delicious, Chunky, Cream of Broccoli goodness

Delicious, Chunky, Cream of Broccoli goodness

  1. Wash and trim broccoli, peeling away the toughest part of the stem. Break or cut off the florets. Slice the stems.

  2. Cook the broccoli in the chicken broth until tender.

  3. Saute the onions, celery and garlic in the butter until browned and soft.

  4. Gradually stir flour into butter mixture until it becomes much like a paste.

  5. Then, slowly add the milk, stirring constantly.

  6. Add the butter mixture, as well as the salt and pepper, and herbs to the broccoli and chicken broth.

  7. Continue cooking over low heat until soup thickens and boils. [Be patient. If you have the time for it, simmer for at least an hour until it thickens up nicely]

Delcious Soup and Baked Pita Chips, the perfect combination

Delcious Soup and Baked Pita Chips, the perfect combination

The soup was EVEN BETTER when I had it for leftovers two days after making and when paired with these delicious Oven Baked Pita Chips. The recipe for THOSE can be found here: https://chefashley.wordpress.com/2009/06/25/easy-to-make-oven-baked-pita-chips/