Go ahead and serve yourself a stack! This pancake recipe is full of fiber and omega-3's to start your day off right. You will most definitely satisfy a craving for a homestyle breakfast. We topped these with 100% pure maple syrup, seasonal blueberries and blackberries, Greek yogurt, and walnuts. Yum!
1 cup whole wheat flour
1/2 cup rolled oats
1/4 tsp salt
2 tsp baking powder
1 tsp cinnamon
1 tbsp ground flaxseed
2 tbsp turbinado sugar (or regular sugar)
1 large egg
1 cup almond milk
1/4 up Greek yogurt
1 tsp vanilla extract
Canola or coconut oil for cooking
Toss dry ingredients in a medium bowl and whisk together- flour, oats, salt, flaxseed, sugar, baking powder, and cinnamon. In a separate bowl, mix together wet ingredients. Pour wet ingredients into dry ingredients and stir gently until combined. Do not overmix.
Heat griddle to medium heat. Lightly coat pan with with oil, and top 1/4 cup batter onto griddle. Cook until bubbles begin to form on top and sides (about 1 minute). Flip and cook through on other side. Lightly grease griddle in between cakes.
Tip: Watching caloric intake? Use spray cooking oil for portion control!
Sometimes you just need comfort food. Chicken and rice is a one pot meal, satisfying, therapeutic, and has plenty of variations. So what's different about this recipe vs. your mom's chicken and rice? Brown rice and extra veggies! That's an easy swap to improve your health.
4 chicken thighs (I prefer for flavor, but feel free to use chicken breast)
3-4 carrots, sliced
3 stalks celery, sliced
1 medium onion, diced
1 cup quick cooking brown rice
1 tbsp flat leaf parsley, finely chopped
1/2 tsp salt
1/2 tsp black pepper
1 tbsp olive oil
In a large pot, heat oil on medium heat. Add all vegetables and sautee until onions translucent. Add chicken to the pot with 6 cups water, salt, and pepper. Cover, and let simmer for about 25 minutes. Remove chicken and let cool. Add brown rice to pot and let cook for 10-15 minutes. Remove and discard chicken skin. Shred chicken with fork and add back into the pot to heat through. Serve hot with garnish of parsely and avocado. Makes 4 servings.
Tip: For other variations, experiment with these flavors: lime + sriracha, cumin + cilantro, lemon + fresh garlic
If one of your goals is to eat more fish, then add this recipe to your files. For the little bit of time it takes to prep and bake this dish, you will be amazed at how delicious it is! Serve with side salad, fresh green beans and quinoa/brown rice for a satisfying meal that is packed with omega-3s.
Four, 4-6 oz pieces of wild salmon
1 cup pistacho meats
One large orange, zested
1 tsp chopped garlic clove
Salt and black pepper
Crush the pistachios in a Ziploc bag with a rolling pin or bottle. Add garlic, orange zest, salt and pepper and mix to combine. Place a thick layer of the pistachio mixture on salmon filets and bake (skin side down) at 450 for 12-13 minutes. Finish with a squeeze of fresh orange juice and chopped parsley. Makes 4 servings.
Tip: Line baking sheet with foil for easy clean up.
Recipe founded by www.camillestyles.com!