Nutritious Pancakes With Fruit and Oats

Nutritious pancakes
Pancakes are Ben’s favorite breakfast.  He won’t eat anything but pancakes in the morning!  Some mornings he’ll have some apple and carrot sauce or down a bottle of chocolate milk for added nutrients.  Usually I give him Organic Silver Dollar Pancakes from Trader Joe’s which I just heat up in the microwave or in a pan on the stove. On lazy mornings when we’re not rushing out the door I like to make him these nutritious homemade pancakes.

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Adding the oat flour to the egg/fruit mixture

Ingredients:

1/2 cup oat flour (I grind rolled oats in the blender first)

3 eggs

5 oz. applesauce

1/2 tsp. baking powder

1 banana

1 apple (cored, skinned, and sliced)

2/3 c. flour

Directions:

Grind up rolled oats in a blender and pour into a bowl.  In the blender add apple, banana, eggs, and applesauce.  Blend.  In a bowl or using a stand alone mixer mix oat flour, flour, and baking powder. Pour in and mix egg and fruit mixture to form a batter.

Using a tablespoon spoon the batter into a warm pan with coconut oil or butter and fry until golden.  Flip over and fry on the other side.  Serve with honey or fruit.

What I really like about this recipe is that you can add a variety of fruits and veggies in.  Zucchini, bananas, crushed pineapple, pumpkin puree, pureed beans, and carrot sauce can all be mixed in and give nutrition to a simple breakfast food!

Bananas Foster Protein Shake with Trader Joe’s Bourbon Vanilla 

bananas foster
I’ve gotten really into lifting heavy weights lately. I’m finding that it’s making the most difference in shedding my baby weight.  Of course any weightlifting routine means an increase in protein, which can be problematic if you’re a vegetarian like myself. This shake is not only high in protein and vegan.  It’s the perfect pre-workout shake!

Recipe:

In a blender combine:

1.5 tsp. Trader Joe’s Pure Bourbon Vanilla Extract

Ice

1 c. unsweetened vanilla almond milk

1 scoop Trader Joe’s Vanilla Protein Powder

2 bananas


Blend it up and enjoy either before or after a hard workout!  I added a packet of Stevia to my shake because I have a sweet tooth, but it’s not necessary.  The Bourbon Vanilla tastes amazing in cookies and I used it in Adam’s Birthday cake icing.  It’s good stuff!

Delicious and Nutritious Israeli Tahini Smoothie

tahini shake

If you follow my Instagram, which I post on daily, you know I love smoothies!  My husband and I drink them daily.  Since it’s been a while since I shared a recipe with you I decided this smoothie has to be my next recipe for the blog.  It’s officially amazing and so good for you!

If you are not familiar with tahini it’s sesame paste that is used in several Middle Eastern dishes.  It comes very thick in the jar and can be thinned out with water or lemon juice.  It’s one of the main ingredients in hummus and is amazing as a dressing.  When we were in Israel last fall they were pouring it over their ice cream.  You can find tahini in most large supermarkets, I love the Organic Tahini from Trader Joe’s-it’s the best I’ve ever tasted.

This recipe calls for half a cup of Taster’s Choice coffee in the hazelnut flavor.  In the Middle East Nescafe and instant coffee are very popular.  My husband likes Taster’s Choice and for a change he’s been trying the hazelnut flavor.  I pre-brewed the coffee.  When making a smoothie start with the liquid ingredients first and then add the solid ingredients.  I make my smoothies in a Ninja every morning, but a blender works fine too.

The recipe for this is to simply blend:

ice

1 c. of unsweetened vanilla almond milk

1/2 c. of hazelnut Taster’s Choice coffee

1 tbsn. of tahini

2 bananas

2 packets of Stevia or a tbsn. of honey (agave or maple syrup would work too)

It’s a really great way to wake up in the morning.  You have a caffeine kick from the coffee, potassium from the banana, healthy fats from the tahini, and calcium from the almond milk.  It has a deeper taste than a traditional peanut butter and banana smoothie.  The hazelnut coffee mixes with the sesame flavor beautifully.  I hope you enjoy this recipe.  I’ll be sure to share more recipes soon!

Tip:  To make the smoothie vegan omit the honey.

Shakshuka Pizza with a Beer Bread Crust

shakshouka pizza.jpg

One thing about cooking is that I like to use an ingredient or leftovers to make something new. Last week I shared with you my recipe for matbucha.  Which you can find here. You will need to make it in order to complete this recipe-as it becomes the sauce for my pizza.

Shakshuka is basically matbucha with basted eggs on top.  It’s a really popular breakfast food in Israel. Every restaurant has their own version and it’s incredibly delicious along with some pita bread or some Israeli salad.  I saw a video last year on how to make this pizza but they just used tomato paste, onion, and some spices. Tomato paste has such a strong flavor and such a richness that I think it would be overwhelming. I believe using the leftover matbucha makes for more complex flavor.

Ingredients:

2 1/2 c. of flour, plus a little extra for rolling out the dough

1 c. beer

1 tbsp. sugar

1 tbsp. salt

6 tbsp. matbucha

2 c. feta cheese crumbles

4 eggs

Directions:  Pre-heat oven to 350 F.  Mix flour, salt, and sugar together in a large mixing bowl with either a standalone mixer or hand mixer on medium for a minute.  Pour in a cup of beer and mix until a dough is formed on medium, scraping the sides down. Roll out the dough on a floured surface and transfer onto a baking sheet.  Spread the matbucha out over the dough and crack four eggs over different areas of the pizza, nesting the eggs throughout. Then sprinkle your feta crumbles all over.  Bake for 25 minutes and enjoy!!!