Wednesday, March 10, 2010

Blueberry Buckwheat Pancakes



Best thing, by far to wake up to is a fresh batch of pancakes.  Once in a while, I attempt to mess with perfection and create a new variety of my favorite breakfast... today was blueberry buckwheat.  Hearty buckwheat has a slightly nutty, sweet flavor that is perfectly complimented by juicy blueberries.  Drizzle with *real* maple syrup and I better make a small batch because there will definitely not be leftovers!  

To make these, whisk together:
3/4 cup buckwheat flour
1/4 cup tapioca flour
2 teaspoons baking powder (low sodium)
1/2 teaspoon salt
1/2 teaspoon cinnamon

In a separate bowl, whisk (just until combined):
1 egg
1 egg white
1/2 TBS ghee or butter (melted and cooled)
1 tablespoon applesauce
2/3 cup almond milk (rice, soy or cows can be used as well)

Add the wet ingredients to the dry and stir in fresh or frozen blueberries (I use about 1 cup).  Spoon about 1/4 cup of the batter onto a pre-heated skillet and cook about one minute, until air bubbles appear.  Flip and let cook another 30 seconds to a minute so the pancake is browned on both sides.  Serve warm!

Buckwheat is a high protein and high fiber grain that is a great way to add variety to your diet.  As always, I opt for organic ingredients!  Enjoy!


Monday, March 8, 2010

Juicy Turkey Burgers


Sorry for the poor picture quality above, I was using my macbook pro (photo booth) for this one!  I have actually been watching after a couple teenagers this week so I was not in my kitchen and did not feel like stocking up for just one week.  Therefore, some of the ingredients are a definite repeat tonight!

I sauteed some fresh organic kale and bright red onion rings in extra virgin olive oil, sea salt, nutmeg and a handful of cranberries (could have eaten a mountain of it it!).  I was in a hurry so I tossed the organic ground turkey meat with about 1/4 cup of marinara, thyme and ground chili powder, stove top grilled them and topped with fresh slices of mozzarella cheese.

I liked the balance of this meal because the sweetness of the cranberries with the savory turkey burger seemed to help a lot with feeling satisfied after a (mostly) carb-free dinner.  I am a big believer that you have to fully satisfy your taste buds in order to be completely cravings-free after a meal.  It aligns somewhat with the ayurvedic customs of eating varying foods in one sitting: hot, cold, raw, cooked, spicy, sweet, etc.  Realistically I don't achieve all of that in each meal, but definitely keep it in mind for whenever it is possible.

Experiment with this one, it was really yummy and (shockingly) the burgers were a huge hit with the 14 and 17yr olds who are pretty picky eaters!

Thursday, March 4, 2010

Best Salad of All Time ...or at least best for now!


I wanted something quick and easy for dinner tonight because I have been exhausted this week... but of course I never want to compromise eating well so, here's what I made!
Spicy Turkey and Spinach Salad with Sauteed Kale, Cranberries and Mozzarella Cheese.  All I did to dress the salad was a quick squeeze of lemon and a drizzle of olive oil.  Totally hit the spot!  The best part though, is it is perfect for leftovers, no need for it to be hot, will taste just as yummy cold.  I am always looking for foods I can take to work easily the next day and have gotten in the habit of making a ton of veggies for dinner and saving them to top my salad for work the next day.

You will need:
1 lb organic turkey cutlets
2 tablespoons olive oil
1 teaspoon sea salt (divided use)
1 teaspoon chili powder
2 teaspoons dried thyme
1 teaspoon ground ginger

1 bunch of baby spinach
1 bunch of fresh kale
1/4 cup dried cranberries
1 cup mozzarella cheese, sliced


I sauteed (organic) turkey cutlets [seasoned with sea salt, chili powder, ground ginger and thyme leaves] in olive oil for about 2 minutes per side.  Removed them from the pan and added the fresh (organic) Kale with a touch more olive oil and a dash of sea salt for about 3-4 minutes.  


Pulled it all together by plating a heaping handful of fresh baby spinach (yes, organic), a squeeze of lemon and a quick drizzle of extra virgin olive oil.  Topped that with the sauteed kale, about a tablespoon of dried (no sugar added) cranberries, fresh mozzarella cheese and a few turkey cutlet strips on the side.

It was almost like a spring time Thanksgiving salad... if that could make any sense.