December 14, 2018

Not just for breakfast…Strawberry Banana Oat Pancakes by Helen Agresti

Strawberry Banana Oat Pancakes

Breakfast is our favorite meal of the day. Therefore, I’m super excited to share our latest healthy pancake recipe with you. I couldn’t resist adding my usual go-to healthy ingredients.  I included oats, chia seeds, and flax meal for additional fiber and Omega 3′s.  The egg whites and unsweetened almond milk provide an extra boost of protein.  These healthy and scrumptious pancakes can be stored in the refrigerator for up to 2 days or in the freezer for 2 weeks.

Ingredients
(makes 10 pancakes)
1. ½ c whole-wheat flour
2. ¾ c old fashioned oats
3. 1 tablespoon dark brown sugar
4. 1 teaspoon baking powder
5. ½ teaspoon baking soda
6. 1 ¼ c almond milk, unsweetened vanilla
7. 1 teaspoon pure vanilla extract
8. ¼ teaspoon salt
9. 1 teaspoon chia
10. 1 teaspoon flax meal
11. 4-5 fresh strawberries, sliced
12. 1 banana, sliced

Directions:
1. In a medium size-mixing bowl, add the first 10 ingredients and mix with an immersion blender until smooth.
2. Heat griddle on medium heat, lightly coat with nonstick cooking spray.
3. Pour ¼ c of batter per pancake onto griddle.  Add a few slices of bananas and strawberries prior to flipping (cook 2-3 minutes on each side).
4. Top with leftover banana and strawberry slices (or any other fruit on hand). Then, lightly drizzle with maple syrup.

Recipe courtesy of Helen Agresti, RD. Helen Agresti is a Registered Dietitian with Professional Nutrition Consulting, LLC.  She lives in Pennsylvania with her husband and 5 children.  For more Nutrition advice and healthy recipes follow her on twitter @HelenAgresti. For more information and recipes, go to www.pronutritionconsulting.com

Pretzel Chicken Nuggets by Shirley Plant

Prepare a healthy post-school snack or dinner fast!

Gluten- Free Pretzel Chicken Nuggets with Dipping Sauce
 
Ingredients
•    1lb boneless, skinless chicken cut into strips or bite sized pieces
•    2 cups Mary’s plain or curry flavoured gluten-free pretzels
•    1/4 cup tapioca starch
•    1 tsp sea salt or garlic powder
•    1/4 tsp pepper
•    1 egg
•    2 tbsp honey
•    2 tbsp grainy Dijon mustard

Ingredients
Dipping Sauce
•    1 cup peaches
•    1/4 cup water
•    2 tbsp tomato paste
•    2 tbsp honey
•    1 tbsp lemon juice
•    1 tsp grainy Dijon mustard
•    1 tsp garlic

Directions
1.    Place pretzels in a plastic bag and with a rolling pin crush into small pieces
2.    In a bowl mix tapioca, salt and pepper
3.    In a bowl mix egg, honey and mustard
4.    Take a few pieces of chicken at a time and dredge in tapioca mixture, then in in egg mixture, then put into plastic bag and shake and coat with pretzels
5.    Place on a parchment lined cookie sheet and bake 350F for 15-20 minutes depending in size of chicken pieces
6.    Mix sauce ingredients together in a blender or food processor and dip chicken into sauce.

Recipe by Shirley Plant- Nutrition Coach and Author of Finally Food I Can Eat
www.deliciousalternatives.com. Follow her on Twitter via @sherrecipes

Quinoa Cookies by Shirley Plant

If you’re looking for a fun and unique recipe that’s sure to be a party pleaser? Check this out!

Quinoa Cookies

Ingredients
1 ½ cup cooked quinoa
1 cup hazelnut or almond flour
¼ cup ground flaxseed
2 tsp ground pure vanilla bean powder or pure vanilla bean
3 tbsp honey
½ banana
2 tbsp melted coconut oil
handful dried cranberries or other dried fruit

Directions
Cook ¾ cup quinoa in 5 cups of water. Drain and let cool
Mix all ingredients in a bowl
Spoon onto a parchment lined baking sheet. Bake 350F for 20 – 25 minutes

Recipe by Shirley Plant- Nutrition Coach and Author of Finally Food I Can Eat
www.deliciousalternatives.com. Follow her on Twitter via @sherrecipes

Looking for a kid’s activity?

Looking for an activity to do with the kids this summer? Introduce them to cooking! Here’s an easy kid-friendly recipe to get you started:

 

Healthy Rice Crispy Balls

Ingredients:

2 cups all natural puffed rice cereal
2/3 cup brown rice syrup
1/2 cup unsweetened all natural peanut butter, nut butter or sunflower seed butter
2/3 cup pepitas

Directions:

Melt peanut butter and brown rice syrup in a pot on the stove- do not boil. In a bowl mix puffed rice and pepitas. Pour hot syrup over top and mix in. Form into balls and store in the fridge

Recipe by Shirley Plant- Nutrition Coach and Author of Finally Food I Can Eat
www.deliciousalternatives.com. Follow her on Twitter via @sherrecipes