Mom's Pancakes Made Healthier

I grew up eating these pancakes every single Sunday, and there was no other pancake in the world that could top this recipe in my eyes.  But I thought I should give it a healthier twist by at least making it with whole wheat flour and organic evaporated cane sugar. So, here it is!

1 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup milk
3 tablespoons unsweetened applesauce
1 egg

Preheat griddle to 350 degrees

Mix all of the dry ingredients together in a large bowl.  Create a well in the center of the mixed dry ingredients and then slowly add the milk in the center of that well while whisking it all together.  Add
the applesauce and egg, whisk ingredients completely together.

Pour about 1/4 cup of batter onto buttered griddle.  Flip after bubbles form all over on the top of the pancake.  Cook another 1 minute (check to make sure it's done)

This makes approximately 8-9 pancakes.  The recipe can easily be doubled. 

My favorite topping is taking 1 cup of fresh or frozen blueberries and warming them on low in a small saucepan with approximately 1-2 tablespoons of real maple syrup.  Top pancakes with this and enjoy!

Picnic Food

I always say that if you want to eat healthy when you're going somewhere, bring something healthy, especially to a picnic. Today my family and I were getting together with some old friends so of course I offered to bring a green salad (my good old stand by) and a black bean and corn salsa/salad. I say salsa/salad because it really can be both. I got the idea from my amazing friend Beka, then changed it up a bit to be more Mexican flavored, and got a few more ideas from this recipe from Rachael Ray. http://www.foodnetwork.com/recipes/rachael-ray/black-bean-and-corn-salad-recipe.html I have to give credit where credit is due, so thank you ladies!

Here's my variation on both of their recipes.

Black bean and corn salad
1 1/2 cups black beans made from dry beans or 1 can, 14 ounces, black beans, rinsed and drained
2 cups fresh corn kernels
1 small green bell pepper, seeded and chopped
2 large heirloom tomatoes, seeded and diced
1/2 red onion, chopped
1 1/2 teaspoons ground cumin
1 tablespoon lemon or lime juice
2 tablespoons cilantro, chopped
1/2 teaspoon each of salt and pepper

Mix all of the ingredients together in a large bowl, cover and refrigerate for at least 1 hour. Just before serving, drain off any of the excess liquid. I put a plate over my bowl and just barely left enough of an opening over the side of the bowl to drain the extra liquid into the sink. Serve by itself or with tortilla strips or chips. If you're really ambitious you can bake your own healthier tortilla strips. Enjoy!



Now onto the salad! It couldn't be any easier. 

Spinach Salad
1 large container baby spinach
1/2 red onion, sliced
1 cucumber, sliced
2 cups grape tomatoes

Dressing:
1/4 cup olive oil
2 tablespoons vinegar
1 tablespoon evaporated cane organic sugar
1/2 teaspoon each of salt and pepper

Put all of the salad ingredients into a large bowl. Pour all of the dressing ingredients into a mason jar, seal it, and shake away. Pour the dressing over the salad when you're ready to serve. Give it a little toss to coat all of the spinach and enjoy!

Completely optional for the spinach salad would be a few slices of cooked and crumbled uncured turkey bacon and two hard boiled eggs, sliced. Yummy!