I adore pancakes! What could be better? Pure carbs drenched in syrupy carbs, and if you’re lucky, served alongside pure smoky cholesterol [i.e. bacon]? Yum.
I’ve always been reluctant to buy pancakes in a box, though. I felt as though I would be cheating the pancake gods somehow by not making them from scratch. But alas, I have succumbed! However, these are at least kinda healthy. One serving (3 pancakes) has about 180 calories and provides 20% of the recommended daily value of fiber.
The maple syrup I had in my fridge was expired but I did have blueberries, with which I decided to make a sauce instead.
(Yield: More than enough for 1 hungry Sasha)
1 c pancake mix
2/3 c water
1 ripe banana, diced
1/4 c chopped walnuts
3/4 c blueberries
1 tbsp water
1 tbsp lemon juice
1 tsp sugar
Combine pancake mix and water, and add the banana and walnuts. Spray a griddle with cooking spray and cook pancakes according to package directions.
For sauce: combine all the ingredients in a saucepan and cook over low heat, stirring occasionally, for about 7 min, until berries fall apart and a syrup forms.
It is not often that I get to have a long breakfast at home, the kind that entails actual cooking, not just opening a Quaker packet, and Italian espresso. Fortunately today was one of those mornings and I made myself this omelette.
Eggs are indeed a power food. One egg contains all types of vitamins and minerals (mostly in the yolk), six grams of protein and only 70 calories. And although there is a considerable amount of cholesterol in egg yolks, it has not been officially proven that eating too many eggs is unhealthy.
Besides nutrition, a great thing about omelettes is that you can use whatever ingredients you have – vegetables, herbs, meats and/or cheeses. So here is a basic recipe for a beautiful, yummy omelette.
(Yield: One omelette)
A pat of butter
1/2 c baby spinach leaves
1 egg + 1 egg white
A splash of milk
Salt/pepper to taste
Chopped tomato and Parmesan cheese for garnish
Melt the butter in a small non-stick pan on low heat. Add the spinach and cook just until wilted, 1-2 min. In a bowl, whisk together eggs, milk, salt and pepper. Pour into pan. With a spatula, swish the egg from the outside towards the middle for about the first 20 seconds until it starts to set (this will help it cook evenly). Then let it cook for about another minute until the egg is almost fully solidified. Then fold it in half and cook for another 30 seconds. Plate, garnish, serve with toast, and enjoy the rest of your day : )