PUMPKIN ZUCCHINI PANCAKES

YUM! These pancakes are easy, delicious, and give you two different vegetables to start off your day!

They are not too sweet, but can be dressed with honey…ooh, cinnamon laced honey would be amazing! Or a nice cream cheese glaze, or traditional pure maple syrup. I LOVE FALL TIME FOOD!

Recipe

Pumpkin puree - 2 C

Honey – ¾ C

Eggs – 4

Almond extract – 2 teaspoons

Milk – 1 C

Zucchini, shredded – 1 ¼ C

Salt – 1 teaspoon

Baking soda – 1 teaspoon

Cinnamon – 2 teaspoons

Nutmeg – 2 teaspoons

Soft White Whole Wheat pastry flour – 3 C

Mix pumpkin through zucchini. Blend dry ingredients together (salt through flour). Combine wet and dry ingredients.

Cook on a griddle or in a frying pan in oil/butter over medium-low heat.

ENJOY IN GOOD HEALTH!

TROPICAL LIME FRUIT SALAD

I bought some ripe peaches. So naturally, I had to make a delicious salad to go with dinner.

This fruit salad is dressed with an amazing lime syrup, which you will love on so many other things too. Pancakes, Oatmeal, cake…whatever.

Recipe

Peaches, rinsed, pitted and chopped – 2

Bananas, peeled and sliced – 2

Mango, pitted and chopped – 1

Avocados, pitted and peeled and chopped – 2

Lime syrup

Fresh squeezed lime juice – from 3 limes

Lime zest – from 1 lime

Honey – 2/3 C

To make the syrup, mix over medium heat on the stove, and cook until slightly reduced and thicker. Combine all chopped fruit, then dress with lime syrup. And eat as much as you want before you let your family eat it. Because you  may not get any after they try it!

ENJOY IN GOOD HEALTH!

MINT AND FRUIT WHEAT BERRY SALAD

I just think sometimes, skip the grinding and use the whole grain! Right? So…here’s a nice cooked wheat berry salad. VERY WHOLE. I mean, it really doesn’t get much whole-r than this.

So really, after I ate this for dinner, I felt full, satisfied, healthy, happy, and my stomach digested so well. No uncomfortable bloating (for eating whole wheat), or weird gurglings.

You should try this. It’s like rice, but it’s not rice. It’s wheat. Did I mention it’s a whole grain?  

Recipe

Wheat berries, cooked – 5 C

Water, salt – 2 qts water and 2 tsp salt

Peach, pitted and chopped – 1

Mango, pitted and chopped – 1

Mint leaves, chopped – ½ C

Goat cheese, crumbled – 1 C

Pour the dried wheat berries into 2 quarts of salted water. Bring to a boil, and boil for 3 minutes. Reduce to medium-low and simmer about 30-45 minutes, or until berries are tender.

Remove berries from heat, drain and rinse with cold water. Add in chopped fruit, mint leaves and goat cheese. Toss carefully. Salt as needed and ENJOY IN GOOD HEALTH!

CREAMY POTATO HAM SPINACH CASSEROLE

I don’t know about you, but I love potatoes. And though they are a starch, and not so popular right now with our carb-a-phobe society, I still champion them. They are a whole food, after all. And so delicious, versatile, and my kids will eat them. So that’s a major plus.

Try this recipe I just concocted today. A great experiment gone right!

Recipe

Potatoes, washed and diced into ¼ inch cubes – 7

Spinach, fresh – 6 C

Ham, chopped into ½ inch cubes – 2 C

Garlic cloves, peeled and crushed – 3

Nonfat Greek Yogurt – ½ C

Mayonnaise – ½ C

Milk – ½ C

Sour Cream – ¾ C

Gouda cheese, sliced – enough to cover casserole top

Set oven to 350.

Boil potatoes in a large pot, while steaming the spinach on top simultaneously. When potatoes are soft, drain both potatoes and spinach (separately). Add in ham, stir and then spread into a 10 X 14 pan.

Mix nonfat greek yogurt, mayo, milk, sour cream and garlic. Mix into potato/spinach/ham mixture. 

Bake at 350 for 20 minutes. Remove from oven and top with cheese. Bake an additional 5-10 minutes, just until cheese melts.

 Enjoy in Good Health!

ARTICHOKE CREAM CHEESE DIP

My son, Sully, asked me to make this for dinner. It was a hit! Super easy, super yummy, all natural ingredients, and no preservatives. What other convincing do you need?

Recipe

Cream cheese, softened – 12 oz

Diced onion – 1/3 C

Mayonnaise – ¼ C

Nonfat Greek Yogurt – ¼ C

Marinated artichoke hearts, quartered – 2 ½ C

Garlic cloves, peeled and pressed – 4 small

Preheat oven to 350.

In  a food processor, process artichoke heart quarters until finely chopped. Place in a bowl, add the rest of the ingredients and stir until well combined.

Place in an oven-proof glass dish and bake at 350 for 10-15 minutes, or until warmed through.

Serve with whole-grain crackers, pretzels, or chopped veggies. YUM!

ENJOY IN GOOD HEALTH!