Whole Wheat Blender Pancakes

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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.

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Whole Wheat Blender Pancakes

Ingredients

  • 1 c. whole kernal wheat (white or red wheat)
  • 1 c. milk
  • 1/2 c. milk
  • 1 egg
  • 1 tablespoon sugar
  • 1 tablespoon baking powder
  • 1/4 c. olive or canola oil (you can do a little less than this sometimes I don't measure the oil and just pour about 2-3 tablespoons in experiment a little)
  • 1 teaspoon of salt

Instructions

  • Blend the first two ingredients (milk and wheat kernels) in the blender for 2-3 minutes until well blended then add 1/2 cup of milk and blend for another minute.
  • Then add egg, sugar, baking powder, oil, and salt. Blend all the ingredients together until well blended.
  • Cook on a hot griddle and Enjoy!
http://debsfaves.com/whole-wheat-blender-pancakes/

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.

Recipe source: Janet Cox

Spaghetti Squash

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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.

Herdez for the Win (salsa business)

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I have tried a lot of different salsa’s over the years and I recently came across this brand and I LOVE it. It’s simple and delicious. My two favorite things about this salsa is 1. it is DELICIOUS, if you are not eating fresh salsa this is my next favorite and 2. it only has 5 ingredients tomatoes, onions, serrano peppers, iodized salt and cilantro (this is for the red salsa the green salsa has 6 ingredients, the green salsa does have xanthan gum in it which I don’t love but the red salsa does not). I love that they are clean (meaning not full of processed cruddy added ingredients) and I love that they taste delicious. My local grocery store sells this salsa and so does Wal-Mart and it is the cheapest there. My Target sells the salsa verde but not the red salsa.

Here’s a couple suggestions on how to use the salsa:

Try the red salsa in place of dressing on your next salad, you won’t need any other dressing and this is super healthy and delicious, I love it on my salads.

Cook a spaghetti squash and top the squash with this salsa. (I will do a post on spaghetti squash soon)

Throw 4-5 chicken breasts in your crock pot. Lightly salt and pepper this chicken and then put 1.5-2 cups of the salsa verde on top of the chicken. Cook on low for 6-7 hours until chicken is fully cooked and shreds easily. When the chicken is done shred it up and use it on top of taco salad, in tacos, in burritos etc. It’s delicious and easy. It’s one of my favorite meals lately.

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