We love these pancakes, they are 100% whole wheat, and they are healthy and delicious, my kids gobble them up. Enough said try them for yourself you’ll love them Here’s the recipe we double this and sometimes even triple it for our family size.
For a healthier topping option try eating the pancakes with a fried egg on top (I had them just this morning this way and it was delicious), or try all natural peanut butter, homemade jam, local honey or agave.
We have spaghetti squash coming out our ears from our garden and it’s so delicious. I’ve been roasting one of these at least a couple times a week. It’s the perfect way to cut back a little on your carbs without sacrificing flavor plus it’s a delicious vegetable. It’s so easy to roast it like I did in the picture and then store it so it’s ready whenever you want to eat it. It really is a perfect substitution for pasta. It tastes delicious and right now it is in season so it’s usually a good price.
Here’s how I like to cook it:
Turn your oven on to 350 degrees. Cut the spaghetti squash in half, scrape out all the seeds, drizzle olive or avocado oil on it, salt and pepper it (I use my Himalayan pink salt), put it on a baking sheet and pop it in the oven. I cook it for about an hour to an hour and a half depending on how big the squash is. You just want it to be soft all they way through when you insert a knife and I like it to be roasted a bit on the top.
For storing: If you don’t use your spaghetti squash for dinner that night scrape all of it out and pop it in a Tupperware and store in the fridge (you could freeze it too until you are ready to use it).
My favorite ways to eat it:
I love pouring spaghetti sauce on top and adding a little chicken, it makes the perfect healthy dish.
It’s also delicious topped with my favorite Herdez salsa that I just posted about.
It’s delicious plain as well, straight out of the oven after it’s been roasted, or as a side dish to any meal.
I personally think it could be used in most dishes that call for spaghetti noodles and it would be the perfect healthy replacement. Give it a try, you won’t be sad.
I love roasted veggies! What’s awesome is the combinations and possibilities are endless because there are so many yummy vegetables to choose from. I chose this combination because they were all from my garden but I often do sweet potatoes, red potatoes, onions, asparagus, and Adelle’s Chicken Apple Sausage from Costco (if you want to add meat). You could add green beans, peppers, carrots, zucchini, summer squash, etc. Like I said the possibilities are endless and you can come up with whatever combination of vegetables you like. This is one of the easiest recipes you’ll ever make and you’ll thank me over and over for it. It’s the perfect side for any meal and it’s super healthy which I love, sharing it even makes it even more enjoyable.
Cube, quarter or leave whole (depending on size) any vegetables you like (examples are: potatoes, sweet potatoes, carrots, onions, peppers, asparagus, snap peas, green beans, squash, zucchini, put together a combination you like).
2 Tablespoons of Olive or Avocado oil
1/2-1 Teaspoon of course ground pepper
1/2-1 Teaspoon Himalayan pink salt (I buy mine at Costco) give or take depending on how many vegetables you are roasting you can also just use regular salt.
1/4 Teaspoon of granulated garlic or garlic powder or 3-4 garlic cloves
Pre-heat oven to 400 degrees. Put all the vegetables in a casserole dish. Drizzle the oil on the vegetables and add the salt, pepper, and garlic. Toss with your fingers or a fork until the vegetables are evenly coated.
Bake for 45 minutes to 1 hour depending on how soft you like your vegetables. (cooking time will also vary depending on how many vegetables you are roasting).
*If you want to make this a whole meal you can add a meat such as the chicken apple sausage suggested in the post, I buy mine at Costco and they have a variety of chicken sausage to choose from. I cut mine into circles and throw it in with the veggies before they are cooked. Stew meat would also be a delicious addition, I would cook the stew meat prior to throwing it in with the vegetables.