Sunday, January 8, 2012

Healthy Banana Pancake Mix


This is a very delicious, healthy and easy pancake recipe! Courtesy of one of my moms!

Combine:
1 cup rolled oats
1 cup whole wheat
3/4 cup flour
1/4 cup brown sugar
2 TBS dry milk powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Whisk together:
1 egg
2 cups milk
2 TBS vegetable oil
1 tsp vanilla extract

Stir in:
1-2 ripe bananas

Pour egg mixture into flour misture and stir just until moistened. Let batter sit for 5 minutes.

Heat a lightly oiled griddle over medium high heat. Drop batter by large spoonfuls onto the griddle and cook until ubbles from the edges form and edges are dry, about 2 minutes. Flip and cook until browned on the other side.

Tuesday, February 15, 2011

Mmmmmm Lentils and spinach! I have both of these


This one is from "Everyone Likes Sandwiches"
lentil spinach soup
1 c lentils (brown, green or black)
5 1/2 c homemade vegetable stock
1 onion, diced finely
2 stalks celery, diced
1 large carrot, diced
6 cloves garlic, minced
1/2 t dried chili flakes
1 bunch spinach, stems removed & well rinsed
salt & pepper
grated cheese (optional)

In a large pot combine stock, lentils, onion, celery, carrots, garlic and chili flakes and bring to a boil. Simmer until lentils and vegetables are tender, about 20-30 minutes. Add in spinach and add in salt and pepper if necessary. Simmer for another 5 minutes. Serve and sprinkle with cheese, if desired.

Monday, January 24, 2011

The Best So Far! Aloo Gobi


Aloo (potatoes) Gobi (cauliflower) from Post Punk Kitchen
1 T oil
1 large onion, diced
1 inch piece ginger, minced
2 large potatoes, diced
1 large head of cauliflower, broken into florets
3-4 T curry paste (I love Patak’s)
1 tin light coconut milk
1 T brown sugar
salt
1 can of chickpeas, drained & rinsed
1/2 c frozen peas
sriracha (optional)
In a large, heavy pot, heat oil and add in ginger and onion, saute for 3 minutes. Add in potatoes, cauliflower, and curry paste and let cook for 5 minutes, stirring occasionally. Pour in coconut milk along with enough water to just cover the vegetables. Add in the chickpeas and a good pinch of salt. Cover and simmer for 30 minutes or until the potatoes are cooked. Stir in the peas and taste, adjusting seasoning if necessary. Need more spice? Throw in a squirt or two of sriracha. Need more sweet? Add a bit more brown sugar or honey. Serve with rice and naan.

Wednesday, January 12, 2011

Recipe #2 Black Bean Turtle Soup


Black Bean Turtle Soup (Full Plate Diet)

Yields Makes 5 - 1 cup servings

Calories: 256
Fat: 3.9g
Sodium: 484mg
Total Carbs: 44.5g
Dietary Fiber: 10.9g
Protein: 13.3g

•1 tablespoon canola oil
•1 1/2 cups chopped onion
•4 cloves garlic, chopped
•1 1/2 teaspoon cumin
•1 tablespoon chili powder
•1/2 teaspoon dried oregano leaves
•1/8 teaspoon cayenne pepper
•1/2 teaspoon salt
•1 cup diced red bell pepper
•1/2 cup diced yellow pepper
•4 1/2 cups black beans, low-sodium canned, drained
•1 1/2 cups water

In a large pot over medium heat, cook onion in oil until tender, about 3-4 minutes. Stir in garlic, cumin, chili powder, oregano, cayenne pepper, salt, and diced peppers. In a blender, puree 1 1/2 cups of beans with half (3/4 cup) the water on high setting, about 30 seconds. Add bean mixture to pot. Add the rest of the water (3/4 cup) and remaining whole beans, unblended to the pot and stir together. Reduce heat and simmer for 15 minutes, stirring often.

This recipe is another wonderful recipe from Full Plate Diet! Very easy and also re-heats quite well. I changed the 1/2 cup yellow pepper to 1 cup and feel it was perfect!

Thumbs Up!

Recipe #1


Well, I think I will try blogging about my high fiber recipes I have been trying to help lose more weight without feeling hungry or deprived. Sooooo here goes with Recipe #1 is from Full Plate Diet (as is the picture!)I changed the cooking of the carrots and celery --- both should cook with the onions for just a little bit):

Tuscan Minestrone Soup

Calories: 89
Fat: 2.3g
Sodium: 442mg
Total Carbs: 16.4g
Dietary Fiber: 3.4g
Protein: 3.9g

1/3 cup diced onion
1 teaspoon extra-virgin olive oil
4 cups water
1 cup carrots, sliced into 1/2" pieces
1/3 cup celery, sliced into 1/2" pieces
1 cup zuccini, sliced into 1/4" pieces
1 cup diced canned tomatoes
2/3 cup cooked whole-grain elbow macaroni (used penne pasta in picture)
1 cup kidney beans, low-sodium canned, drained
1 teaspoon salt
1 teaspoon dried sweet basil
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1 bay leaf

Cook macaroni in plain boiling water, no oil or salt added, according to the package directions, until al dente. Saute onion in oil until tender, about 3-4 minutes. Add carrots and celery and cook for 3-4 more minues. Add water and cook until tender, about 15 minutes. Add remaining ingredients and simmer until vegetables are done, about 15-20 minutes more. Remove bay leaf and serve hot.

REVIEW: I love love this soup! It reheats quite well and is perfect for lunch the next day! I added some sliced avocado to the lunch version and feel it added a little more sweetness and color to the lunch version.

Thumbs Up!

Thursday, April 15, 2010

Wednesday, August 19, 2009

A-li-he-li-s-di Tso-i-ne-i-ga


Happy Wednesday the day after the "Big Event". I have no pictures so I am posting a wallpaper from the Cherokee website and am really wanting to add a couple of thoughts here:
- Language
- Heritage Seed Project
- Culture and Tourism

And my basic words for the week:
Hello-O si yo
How are you?-To hi tsu?
Fine-O s da
And you?-Ni hi na
Okay-Ho wa
Thank you-Wa do
Yes- vv ii
No-Thla
I don’t know-Thla ya gwan ta