Thursday, November 11, 2010

The healthiest pancake on the planet! Don't judge me or my food until you've tried this!

Admittedly when my friend Beth sent me this recipe for a heart healthy pancake made from very odd ingredients, I was hesitant but after trying them, I think I've found a way to enjoy the food that made me fat once again!!

Blend up 1/2 Cup Oatmeal to powder (I use a magic bullet)
1/2 Cup Non-Fat Cottage Cheese
4 eggs whites or 4 oz egg whites
Handful of fresh spinach

Makes one very huge pancake. I doubled the recipe for me and my wife and it made three plate-sized pancakes!

Blend ingredients together and pour on a medium heat skillet. Let cook a little longer than a normal pancake because you have to cook all those egg whites! I topped mine with some pure applesauce and ground cinnamon. Also tried a little sugar-free syrup. I will be experimenting with this recipe often so check back. I am adding blueberries next! This might make for an interesting color combo with the green spinach and the purple blueberries! JUST TRY IT!!!

Thanks Beth for the recipe!!

Saturday, June 5, 2010

Granola Bars (without the Hippies)

2 Cups Rolled Oats
3/4 Cup Brown Sugar -OR-1/3 Cup Splenda
1/2 Cup Wheat Germ-OR-1/4 Cup Wheat Germ and 1/4 Cup Milled Golden Flax seed3/4 Teaspoon ground cinnamon
1 Cup All purpose flour-OR-1 Cup Ground Whole Wheat Flour
3/4 Cup raisins or craisins (Optional)
3/4 teaspoon Salt
1/2 Cup Honey -OR-1/3 Cup Agave Nectar
1 beaten egg
1/2 Cup Vegetable Oil-OR-1 Cup Applesauce
2 teaspoons vanilla extract

Preheat Oven to 350-Generously spray 9x13 glass baking pan with non stick spray

In a large bowl, mix together the oats, brown sugar, wheat germ, cinnamon, flour, raisins and salt. Make a well in the center and pour the honey egg, oil and vanilla. Mix well using your hands. Pat the mixture evenly into the prepared pan leaving 1 1/2 inches on the edges.

Bake for 30 minutes until the bars begin to turn golden at the edges. Cool for 5 minutes then cut the bars while they are still warm. Don't allow to cool completely before cutting or they will be too hard to cut.

You can also add some chocolate chips and peanut butter if desired. We use some sugar free chocolate flakes that are super good in them. I didn't care for the peanut butter because I couldn't taste it. We do the healthy recipe option and they taste really good!
Make 24 granola bars. Super good fuel for a workout or a hike! The kids eat them like candy. They only last a couple days at our house.

Wednesday, June 2, 2010

Healthy Cucumber Salad (Gurken Salat)

This has recently become one of our favorite sides to have with pretty much any dinner. It's always been a favorite of mine since my time in Austria. I gave this recipe a little bit of Mediterranean flare though and we love it!

2 Large Cucumbers sliced as thin as possible
1/2 of a red onion cut however you like
A pinch of salt
1 tablespoon black pepper
1 tablespoon Oregano
1/2 tablespoon of Rosemary
2 tablespoon Extra Virgin Olive Oil
4 tablespoons balsamic vinegar
2 Tablespoons sugar
1/2 Cup Nonfat Plain Yogurt
1 Tablespoon Minced Garlic
Crumbled Feta (Optional)

This is the easiest to make too. Cut the cukes and salt them lightly. Let them sit a few minutes to drain any water of of them after they sweat. In a separate bowl mix all other ingredients together and pour over the drained cukes. It makes a creamy sauce that is just awesome! They are good eaten immediately but 10 times better when refrigerated overnight. If you like some spice you can add a pinch of Cayenne pepper to the top as a garnish. We tried it tonight with crumbled feta too but I think i like the taste better without it. You have to try this salad. You will LOVE IT!

Wednesday, May 26, 2010

Oven-Roasted Turkey Breast Week

We bought a big old shank of oven roasted turkey breast this week and have been having fun making up some new recipes. Here's a few we tried this week. First up-Avocado Club Wrap.

On a whole wheat tortilla, we added the turkey, onions, tomatoes, jack cheese, cucumbers, and apples. The apples gave it a nice sweet crunch. We also made a fresh guacamole with a tablespoon of fat free sour cream, an avocado and some garlic powder, chili powder and pepper. It was awesome and very filling.
Next up, on the same tortillas, we made a turkey pizza. Sounds weird but it was very good! We used an olive oil and oregano as a sauce and added feta, a little cheddar cheese, some corn off the cob (which was my favorite part), olives, green peppers and onions and fresh tomatoes. We are very liberal with our pepper. I added some crushed red pepper to mine and loved the added spice! This is one of my favorites now. Bake the tortilla until it's crispy!!

This turkey and mixed green salad was very good. It's nothing special but the turkey breast was really good on it. Some Hidden Valley Fat free ranch and pomegranate vinegar made for an awesome taste. Again, I love the crushed red pepper and the turkey together.

Wednesday, May 19, 2010

Greek Pitas

This is one of our favorite dishes. It is great with Greek marinated chicken, beef, or lamb. We used ground lamb for this one. Add artichoke hearts, onions, feta cheese, peppers, pepperoncinis and tomatoes for a Greek flavor or use the pitas for a sandwich or taco. Cuts down the carbs from two big pieces of bread if you're watching carbs. We added a fruit salad with mango, apple, bananas, watermelon and oranges. Also a stuffed mushroom and a salad on the side with some pomegranate vinegar dressing. Make these pitas your own. The lamb gave it a nice Greek flavor.
The yogurt sauce is a great addition-just mix all these together
1/2 C Nonfat Plain yogurt
1 tbs minced garlic
1 tbs minced onion
1 tsp oregano
1 tbs lemon juice
salt and pepper to taste

Whole Wheat Pitas
1 1/4 C Warm Water
1 tbs. oil or 3 tbs. flax
1 tsp. salt
2 tsp sugar or honey
2 3/4 C Whole Wheat Flour
1/3 Cup Gluten
1 1/2 tsp yeast

Dissolve sugar or honey in warm water. Sprinkle yeast on top and let work. Combine flour, flax,salt, gluten and flour together. Once yeast has started to work add flour mixture a little at a time until a soft dough is formed. Knead for a few minutes.
Put dough in oiled bowl and let rise covered for 1 hour
Punch down and divide into 8 pieces-Form into balls and roll 6 or 7 in circle-not too thin.
Set on floured counter and cover lightly with towel and let rise 25-35 minutes
Preheat Oven to 500 degrees with baking stone (or metal cooling rack)inside. Place 2 or 3 pitas on stone bake for 4 minutes. They will puff up like little pillows. If they don't puff up it may because they were rolled too thin. Pull from oven and cover with damp cloth until cool. Refrigerate any leftover pitas in fridge or put in freezer for longer storage.

Yields 8 Pitas-they are really good reheated wrapped in a damp towel in the microwave.