Wednesday, November 28, 2012

Gingerbread Pancakes


I have never been a major fan of ginger (maybe a hint here and there in a baked good, a soup or a stir fry),  well that was until I discovered the flavor synergy that is gingerbread!  The combo of ground ginger, cinnamon, cloves,  nutmeg and brown sugar plus a splash of molasses takes the flavor to a whole new level!! That flavor in this recipe is not overwhelming but just enough.  These pancakes are easy to prepare, will give your kitchen an amazing aroma and make your taste buds very happy - perfect for the approaching winter and holiday season!  I have a hunch that I will be creating some more ginger bread themed recipes soon :)


1 cup oat flour (if you are on a gluten free diet use a brand such as Bob’s Red Mill or
you can make your own to by grinding gluten free oats in food processor)
1 teaspoon baking powder
1 Tablespoon brown sugar
¼ teaspoon ginger
½ teaspoon  pumpkin pie spice (you can use plain cinnamon if you don’t have any)
1 teaspoon molasses
¼ cup unsweetened applesauce
¼ cup egg whites
½ cup nonfat milk (I used unsweetened almond milk)
1/2 teaspoon vanilla extract


In a small bowl combine the baking powder, flour, ginger, pie spice (cinnamon) and brown sugar together.  To a larger bowl add the egg whites, molasses, vanilla, applesauce and milk and mix together. Then slowly whisk in the flour mixture until a smooth, thin batter is formed. Let the batter sit for 10-15 minutes to thicken.  (If you are making this the night before, or storing the leftover batter, you will need to add splash of milk to thin it out a bit right before cooking. Add ¼ cup (for 1 pancake) to a non stick skillet, or one coated with cooking spray and heat on high heat for 1-2 minutes each side.  Repeat with ¼ cup mixture 4-5 more times for a total of 5-6 small pancakes.

Makes about 5-6 pancakes

 Serving size: 1 pancake Calories 80 Protein 2 g Carb 13 g Fiber 2 g Sugars 4 g Fat 1.5 g Saturated fat 0 g Sodium 35 mg


Wednesday, November 21, 2012

Quinoa Stuffed Mushrooms- Recipe ReDux Post # 7

The theme for this month’s Recipe ReDux challenge is centered on “Vintage Side Dishes”- very timely with the Thanksgiving holiday approaching!  I was a bit stumped with this one because I have already “ReDuxed” a bunch of my family recipes, like Texas Hash, Dumplings, Cucumber Salad, Meatloaf and Mashed Potatoes  to name a few.  I have been wanting to re-make a stuffed mushroom recipe for awhile now and luckily when I started looking up vintage recipes on the Web, stuffed mushrooms were definitely among the “old school” favs listed- a perfect choice!  Most traditional stuffed mushrooms call for less than healthy ingredients like refined white breadcrumbs, fat laden butter and cream cheese as well as sausage and bacon.  I decided to put my own healthy twist by using the super grain quinoa, low fat cream cheese, turkey bacon and just a touch of parmesan cheese. The result was a delicious and flavorful stuffed mushroom that is actually low fat and low calorie too!  Try these as a great appetizer for your next party! And check out the some of these other great “Vintage Side Dish” recipes by the talented bloggers from the Recipe ReDux Clan!

12 large button mushrooms
½ cup cooked quinoa
2 slices turkey bacon
3 tablespoons finely chopped white onion
1 teaspoon olive oil
2 tablespoons vegetable or chicken broth
1/8- ¼ teaspoon garlic powder
3 T cream cheese
4 tablespoons shredded parmesan cheese
Preheat oven to 375 degrees.  Remove stems from mushrooms and set aside. Cook quinoa according to package directions. Coat a small pan with 1 teaspoon olive oil and add the onions.  Sauté on medium heat for 3-4 minutes until softened. Add the cooked quinoa, broth and garlic powder and cook for another 3-4 minutes.  Remove from the heat, let cool a bit, then transfer to a small bowl and then stir in the cream cheese. Place the mushrooms on a baking sheet and divide/add the filling to them. Bake for 15 minutes, until starting to brown. Remove from oven top with parmesan cheese, and bake for another 2-3 minutes until cheese is melted and lightly toasted.
Makes 12 servings
Serving size: 1 mushroom  Calories 40 Protein 2 g Carb 3 g Fiber 0 g Sugars 1 g Fat 2.5 g Saturated fat 1 g Sodium 85 mg


Monday, November 5, 2012

Fabulous Food Finds: Nature’s Best Isopure Whey Protein Isolate

I am all for using whole, natural foods in my recipes and diet so when I found myself looking for a protein powder to add a little protein power to my smoothies, oatmeal and recipes I was very excited to find Nature's Best IsopureWhey Protein Isolate when searching online.  I have tried many protein powers before but they either tasted too chalky or had too many artificial ingredients and additives.  Isopure is a great name for this product because that’s what it is, pure natural protein without any artificial colors or ingredients. “Pure naked protein” is what is appropriately stated on the container!   Whey protein is derived from milk, yet this brand has the lactose removed which is great news for those with lactose intolerance.  I have found few other lactose free whey protein powders like this one.  I also like the fact that it is unflavored and easily mixes into smoothies, oatmeal and has worked really well in a line of protein bar recipes that I have developed and will soon be revealing.  One scoop of this powder contains 110 calories 0 fat/carbs/sugars and 26 grams of high quality protein.  (A scoop is about 4 tablespoons so sometimes I’ll just add 1 tablespoon to a smoothie for 6 grams of protein, which is equivalent to about an ounce of protein). Whey protein contains branched chained amino acids (BCAAs) that are thought to aid in muscle recovery after exercise.  I buy mine online via and it costs a little over 40 dollars with free shipping, though I believe it is available at GNC and Vitamin Shoppe too. Try a tablespoon or two in my Strawberry Banana, Watermelon, or Berry-nana smoothies and look for it in some upcoming protein bar recipes I will post too!


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