Oatmeal Pankcakes

I feel weird calling these pancakes, but they totally ARE pancakes, they just use (almost) the exact same ingredients as the bowl of oatmeal that I have every single morning.  This was my first attempt at making healthy pancakes at all, and I can't believe how perfect these came out.  Light and fluffy (make sure you follow my directions or I think you would end up with cookies - much more solid and heavy) the texture is perfect, and the flavor is .. umm.. perfect. I am still in awe that I pulled this off.

Oatmeal Pancakes

dry ingredients:
1/3 c. (40g) Oat Flour
1 scant tsp baking powder
pinch of salt
1 TBS Stevia cup-for-cup (or your preferred sweetener, to taste)
Optional: 1 tsp. flax seed meal and 1 tsp chia seeds

wet ingredients:
1/3 c. unsweetened almond milk
1/8 c. (28g or equiv of 1/2 an egg) eggwhites
1/2 tsp vanilla
2 TBS canned pumpkin

Combine the dry ingredients in a bowl.  Using a whisk, stir really well to introduce as much air as possible.  In a separate bowl, whisk the wet ingredients, again, introduce as much air as possible.  Keep the wet and dry separate until the very last second before cooking.  Heat your skillet up to medium.  Very lightly grease the pan. Only when you are totally ready to pour your batter in, combine the wet and the dry.  Try not to over-stir.  Allow side 1 to cook until air bubbles appear, then flip and give it a couple more minutes.

I enjoyed mine with some sugar free maple syrup, and a side of blueberry and strawberry compote I threw together. HEAVEN.

Yield: 4 dollar sized pancakes, 206 calories for all of them.

bonus side shot of the fluffies:

Next weekend, I am going to try adding in different things.  Can you say chocolate banana pancakes?  I sure can...


Eric's Breakfast:  It's the hub's b-day so he got special pancakes this morning, which is what inspired me to make a healthy pancakes for myself.  The jealousy was a bit overwhelming ;)  Behold!  Cinnamon Bun Pancakes complete with bacon on the  side.  They smelled divine.  He said it was one of the best things he has ever eaten.  Go me ;) 

and here is a bonus shot with the cream-cheese glaze all ooey-gooey and melted into the crevices:

Grilled Asparagus Salmon Salad with Mustard Vinaigrette

Fast and easy (just the way I like it)

Grilled Asparagus Salmon Salad with Mustard Vinaigrette  

1/2  bunch thin asparagus, cut into 2-3 inch pieces
1 c. heirloom cherry tomatoes, halved
2 green onions, sliced
1 red bell pepper, sliced into 2-3 inch strips
4-6 oz salmon, fresh or canned

for the vinaigrette:
2 TBS Spicy Brown Mustard
juice of 2 lemons
1 clove garlic, minced
2 tsp Smokey African spice mix from Trader Joes (you can use any spices you want)
salt and pepper to taste
couple teaspoons of water to loosen if needed

If using fresh salmon, cook and season it your favorite way and set aside to cool (I did a 5 minute pan-sear, and finished deglaze of 1/2 lime juice, covered the pan, and let the steam finish cooking). Bring a pot of salted water to a rapid boil.  Drop your asparagus in for about 3 mins, just to par boil.  Drain, and toss in a skillet under high heat.  Add bell peppers.  Cook until skin starts to blacken (I like mine real scorched).  Set aside to cool.

Prepare your vinaigrette by adding all components and whisking.  Combine salmon, all veggies, and vinaigrette together and toss until evenly coated.  *The Vinaigrette is quite strong in flavor, so you may want to use less, or cut it with olive oil before adding it to your bowl.

about 400 calories when using 6oz. salmon

Eric's Dinner: Cheese Quesadilla aka: cheddar cheese on a flour tortilla and tossed in a skillet of butter for 3 minutes.

Spicy Pumpkin Pizza Sauce

What?  More pumpkin?

Yes indeedy.

I always make my own pizza sauce and marinara sauce.  I have a recipe earlier in the blog somewheres for a pizza sauce that has the same basic ingredients.  This recipe is FAR superior to my earlier one.  You would think that pumpkin would lend an odd, or at least off, flavor to the sauce.  Not so.  Pumpkin itself is so incredibly neutral as to be almost a non-ingredient.  What it does do though is add a creaminess and acts as a thickening agent without adding a lot of calories.  Plus, you get added fiber and loads of vitamins as a bonus.

I used this sauce as the base for pizza on a low calorie- whole wheat pita, topped with artichoke hearts, fresh basil, mushrooms, capers, and fresh mozzarella.  Another heavenly creation.

Spicy Pumpkin Pizza Sauce
2 large tomatoes, par boiled to remove skin, chopped with juices reserved
3 cloves garlic
1 packet sweetener or 1 tsp sugar
2 tsp salt
1-2 tsp red pepper flakes
2 tsp assorted dried herbs: thyme, basil, oregano, majoram

1/2 c. pumpkin

1 TBS balsamic vinegar

Lightly grease sautee pan. Add garlic and allow to lightly brown.  Add tomatoes with their juice and spices.  Cook until you can easily smash the tomatoes with a fork into a pulp.  Add remaining ingredients, mixing well.  Simmer for 10 minutes.

Makes enough for 4 pita pizzas with extra sauce on each.  100 calories total.

Eric's dinner: Box of Pastaroni -  Alfredo Style

Pumpkin Pice Cream (and other healthy frozen desserts)

Let's talk about dessert.  And ice cream.  And the melancholy fact that I no longer eat sugar (as of 2 years ago) or ice cream (as of a year ago) and watch my calorie intake like a hawk (12 months, 2 weeks, 3 days, and counting...).  This has left me with a major dessert void.

Luckily, I cook like a champ.  And I am creative, and open minded enough to try some of my weirder food ideas, at least once.

Anyway, when I got on this pumpkin kick I have been on, I started craving pumpkin pie. In a big way.  So I did what I do best and made an alternative desert that has blown my socks off.  Pumpkin Pice Cream.  Oh man sooooo good.

Pumpkin Pice Cream
3/4 c. organic pumpkin, canned - divided into ice cube tray and frozen ahead
1 c. frozen peaches
1/2 cup soy milk (or regular milk)
1/2 c. measure-for-measure Stevia or other sweetener (or sugar)
1 tsp cinnaon
1/2 tsp ginger
1/4 tsp cloves
optional topping: 1/2 c. Fiber One cereal

Blend all ingredients in a Cuisinart or similar appliance. Top with 1/2 c. Fiber One for that pie crust feeling (or crushed graham crackers if you aren't watching your sugar/fat intake)

195 calories for all of it, and its a HUGE helping!

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In the same vein (and where my Pice Cream idea stemmed from) I have been making frozen fruit soft serve "ice cream" using the same method!  Oh man, such a delight and a treat.

Fruited Soft-Serve "Ice Cream"
2 c. of any frozen fruits

1/2 cup soy milk (or regular milk)

1/2 c. measure-for-measure Stevia or other sweetener (or sugar)

Here are some combinations I have tried and all came out super good

Japanese Pear & Raspberry

Strawberry & Peach

Strawberry & Mango

Strawberry, Mango, & Peach

Banana (no need for soymilk or sugar with this)

Flavors I haven't tried yet but have every intention of trying

Japenese Pear & Green Tea (pre freeze tea in ice cube trays)

Chai Tea & .. I haven't deicded what would work best yet

Dragonfruit

Passionfruit & Peach

Nectarine

Blackberry

Durian (just kidding :) )

Eric: doesn't eat dessert for the most part, but when he does, its Dulce de Leche ice cream from Hagan Daaz. At least he has SOME good taste in foods.

Curried Pumpkin "Bisque"

I am on a pumpkin kick.  I have been having pumpkin in my breakfast oatmeal, in my dinners and my desserts (see upcoming blog posts!)

Curried Pumpkin "Bisque"
4 cloves garlic, minced
1/4 c. onion, chopped
4 slices of fresh ginger, about 1/4 inch thick
3 c. canned organic pumpkin
1 32 oz. can organic diced tomatoes
4 c. broth, vegetable or chicken, (or plain water)
1.5 tsp sea salt (or more, to taste)
3 tsp hot indian curry
2 tsp garam masala
2 tsp hot chili flakes (optional)
2-4 tsp Stevia (or other sweetener / sugar / agave nectar) to taste

Lightly sautee garlic, onion, and ginger in a lightly greased stock pot. Add the rest of the ingredients except the sweetener.  Allow to come to a boil.  Reduce heat and simmer 20 minutes.  Remove from heat and liquefy, using either use your immersion blender or regular blender (in batches). Return to heat and bring back to a simmer.  Add your sweetener to taste.

Optional ideas / additions:  add 1/2 cup of coconut milk after liquefying.  Garnish with a couple of fried fresh sage leaves.

Makes about 8 cups bisque at 340 calories for the whole pot.


With my bisque, I made the Hungry Girl Onion Rings, to which I added 1 tsp salt, 1 tsp paprika, and 2 tsp chili powder to her dry ingredients before coating the onions.  Talk about died and gone to heaven!

Eric's dinner:  a bowl of cheerios, dry.