Monday, January 17, 2011

Banana Oat Pancakes!

I was looking at recipes for banana muffins and I thought.. I'm going to challenge myself, I hould make fluffy-ish whole wheat pancakes with what I have on hand. I've also had a recent obsession with honey, YUM! So I've decided to have a decadent breakfast, without feeling too guilty. This variation on the classic pancake really is more dense (as are other whole wheat pancakes), to combat that, I made sure to add a little extra baking soda and powder. I think this recipe is full of flavor and really filling. :) Shall we begin??

Banana Oat Pancakes!
1 Cup of Whole Wheat Flour
1 tsp of Baking Powder
1/2 tsp of Baking Soda
1 tsp of Vanilla
1/4 cups of chopped Banans (about 1/3 of a large banana)
1 Egg (or vegan alternative, egg substitute)
1/4 cup of Unsweetened Almond Milk
2 tsp of Organic Blue Agave Nectar
2 tsp of Honey
1/4 cup of Toasted Rolled Oats (not instant!)

1. Toast your oats over medium heat for about 5-7 minutes, you'll be able to smell it!
2. Combine your dry ingredients (please try to do this, it'll end up lumpy and not really delicious!
3. Break out your food processor and coarsely blend up your oats. (you can use a blender if your kitchen is missing a food processor)
4. Make sure your oats are cooled, and mix them into your dry mix.
5. Add your eggs first, mix, then add your wet ingredients, including all you sweetners, make sure you don't over mix!
6. Add in your coarsely chopped bananas, mash some in and keep some pieces, it'll add some yummy texture! Your pancake batter might look like it has a LOAD go! of oats in there, but you won't be able to see it when you cook it up! Your pancakes will rise nicely :)
7. Preheat and grease up your pan with either pam, butter or whatever you choose :) Preheat your pan/skillet to medium heat.

There you go!
A tip to know when your pancakes will be ready: Your batter will begin to bubble on the edges and then you can flip! After probably 2 minutes, your pancakes will be ready.

Serve with you choice in topping, I chose the Canto way, peanut butter and a slight drizzle of condensed milk.

If you choose peanut butter, to keep the light healthyness going, I recommend "Better'n'Peanut butter" Spread, it's a lighter peanut butter alternative. It' really delicious and easy to spread. (refridgerate after use)
Finally, you can also use wholesome Agave Nectar to serve with and a pad of light margarine :)
Enjoy guys!

Tuesday, January 4, 2011

Proscuitto Wrapped Chicken Breast

Nomiliciously Italian and Healthy Proscuitto Wrapped Chicken Breast!
Try this healthy and meaty recipe, hardly greasy but super delicious! Pair this with some yummy peas and some garlic bread. This made for an excellent Date Night meal for my picky boyfriend hehe. Shall we begin?
btw: be careful, don't get salmonella and KEEP YOUR HANDS CLEAN or wear disposable gloves

You'll Need.....
4 Chicken Breasts
1 Package of Proscuitto
1 Package of Mozzarella Balls (you'll need 2-3 per Chicken Breast)
a Meat Bashing Tool (Mine looks like an evil hammer)
Olive Oil
Meat Thermometer

1. Preheat your oven to 350(f)
2. Prepare your baking pan, You can grease it with Olive Oil or place the silicon mat under it.
3. Prepare to bash your chicken! Place a little bit of plastic wrap over your chicken (that should be laying on your cutting board....make sure that it's there!!) now BEAT YOUR CHICKEN into .5 in. thick
4. cut a little slit into your chicken and place 2-3 mozzarella balls into your pieces of chicken
5. AFTER YOU WASH YOUR HANDS, Season up your chicken then wrap your chicken with your Proscuitto. (just one to two pieces per chicken)
-If your chicken doesn't wrap up cleanly, use butcher string to tie up your reluctant poultry
6. Bake your chicken for about 20minutes. My chicken was rather moist, just make sure the internal temperature comes out to be 180(f) MAKE SURE OF IT!