Cheesy Jalapeno Cornbread

Cornbread is so easy to make - especially if you purchase a box of cornbread mix. I try to always have a box on hand, to make meals easy during the week. You just add in whatever flavors you'd like and within minutes you've got a savory or sweet bread. I've made a variety of cornbread - blueberry, extra cheesy, smoky, and of course super spicy. This is my version of a southwestern cornbread. Slightly spicy and a bit cheesy. I like having some texture, so the corn kernels are great to have. I love serving cornbread with something wet, like chili or gravy. I will slice a piece, and toast it a bit (so it is nice a crunchy on the outside) and then crumble it on top. Or I'll just lightly butter it and scarf it down. I apologize in advance that there are no pictures of the cornbread sliced - it was eaten before I got a chance to take a picture. I guess it means it was good :)

I've made this cornbread with unsweetened almond milk and it turns out just fine. Also I do recommend using the sugar, it really helps bring out the sweetness in the corn. It's subtle, but sure makes a huge difference! I used Jiffy cornbread mix, but any brand will do. I've tried many varieties and they are all good. I just make sure to purchase the ones that are plain (with no added flavorings).

Cheesy Jalapeno Cornbread

Cook Time: 15-20 minutes
Prep Time: < 5 minutes
Serves: 9  

Ingredients:

• oil spray
• Box of cornbread mix
• 1/3 cup skim milk
• 1 egg
• 1/2 cup grated sharp cheddar cheese
• 1/2 jalapeno, minced w/ seeds (optional)
• 1/2 cup frozen white corn kernels
• 1 tbsp sugar
• pinch of pepper

Preheat the oven to 400F. Prep a 9 x 9 pan with oil spray and set aside.

In a large bowl, combine the rest of the ingredients. Mix until it had all come together. 

Pour the mixture into the greased pan and place in the oven for 15-20 minutes

Once the corn bread is golden brown and completely cooked, allow it to cool for about 5 minutes before cutting and serving.

Nutritional Info per Square:
Calories: 135 ; Fat: 4.5g; Carbohydrate: 21g ; Fiber: 1g ; Sugar: 6g ; Protein: 3.5g

Hawaiian Chicken and Rice

I was feeling like having a little something exotic for dinner - something sweet and savory. First thing that came to mind was fruit with chicken. I had a gorgeous pineapple on hand, so I through together a simple Hawaiian Chicken dish. Same flavors of a Hawaiian Pizza but instead of using ham, I used chicken breast. Easy to put together and it definitely hit the spot. I think the only thing I would change is that I would add a bit of spice to it next time. Maybe Sriracha or something. Oh and some nuts! I'd love a nice crunch in there. Got to get back to the baby - it's his feeding time! Enjoy!

Hawaiian Chicken and Rice

Cook Time: 25 minutes
Prep Time: 4-8hrs (marinating) & 20 minutes for the meal
Serves: 5

Ingredients:
Marinade:

• 1 tsp sesame oil
• 1 tbsp tamari
• 1/4 cup fresh pineapple juice (reserved from cutting the pineapple)
• 1.5lbs boneless, skinless chicken breast, diced

• 1 tsp coconut oil
• 1 vidalia onion, diced 
• 2 cloves of garlic, minced
• 2 cups fresh pineapple, diced (approx.)
• 1/2 tbsp tamari
• pepper to taste

Garnish (optional):

• sesame seeds
• fresh parsley, minced

In a zip top bag or bowl, combine the marinade ingredients and the chicken. Seal well and allow it to marinate from 4 hours to 8 hours in the fridge. 

Once the chicken has marinated, begin cooking the diced onion in the coconut oil over medium heat.

After sauteing the onion for about 3 minutes, add the garlic and the marinated chicken (throw away any excess marinade). Cook for about 10 minutes or until the chicken is cooked through. 

Add the pineapple pieces, tamari and pepper. Cook for another 5-10 minutes, until the pineapple is softened slightly and warm. 

While the chicken is cooking, you can begin cooking the rice.....

Rice:

• 2 cups of long grain white rice
• 4 cups water
• 1 tsp sea salt
• 2 cloves of garlic, minced
• 1/2 tsp coconut oil
• 1/2 tsp sesame oil
• 1 cup fresh pineapple, diced
• salt and pepper, to taste 

Using a rice cooker:

add the rice, water, garlic, oils, pineapple and salt & pepper. Stir everything well. Turn on and allow to cook all the way through.

Cooking on the stove:

Heat a medium/large pot over high heat. Add the rice, water, garlic, oils, pineapple and salt & pepper. Stir everything well.

Allow it to come to a boil, then cover the pot and reduce the heat to low. Let the rice cook for about 10 minutes, or until the liquid is absorbed.

With a fork, fluff the rice well. Serve the rice piping hot along with the chicken.

Nutritional Info for 1 serving of Chicken (about 2/3 cup):

Calories: 215 ; Fat: 3.5g ; Carbohydrate: 12g ; Fiber: 1.5g ; Sugar: 8g ; Protein: 32.5g 

Nutritional Info for 1 serving rice (about 2/3 cup rice):

Calories: 190; Fat: 1.5g ; Carbohydrate: 39g ; Fiber: 1g ; Sugar: 3g ; Protein: 3.5g

Broiled Tamari Ginger Salmon Steaks

I love going to the store and check out to see what looks fresh and delicious. I'm a big stickler on eating seafood that looks and smells fresh. I like to cook any seafood I bring home that day. While strolling along the seafood section at Whole Foods, I noticed no only is the salmon on sale, but it is a bright ruby red. Perfect. I knew exactly what was for dinner tonight! I made a simple marinade once I got home and let the salmon absorb the flavor for about a half hour. After marinating in the fridge, I place the salmon steaks on a well oiled cookie sheet and let them broil for a bit. A simple dish with simple flavors - but stellar turn out. I purchase the salmon in steak form, as they are much more appealing visually - at least to me. The parts that are charred looking were actually the tastiest (and fattiest). Tons of good fats in salmon (high in Omega 3's) and vitamin D. So don't be shy about enjoying the fatty crunch pieces, they are good for you. I split the piece in half and saved half of it for tomorrow's lunch. Planning on having a mixed greens salad with ginger dressing and the salmon right on top - YUM!

Be aware - salmon steaks usually have some bones in them, so be careful when you are eating. My salmon steaks we slightly less than an inch thick and cooked for 7 minutes. They turned out perfectly - not dry at all!  I left the skin on the outside of the steaks, which is optional. Also - Always try to buy wild-caught salmon, as it is the safest to eat (low mercury).  

Broiled Tamari Ginger Salmon Steaks

Cook Time: <10 minutes

Prep Time: < 35 minutes

Serves: 4 (5oz portions)

Ingredients:

• 2 tbsp Tamari
• 1 tbsp honey
• 1 tsp freshly grated ginger
• pepper to taste
• 20oz of wild caught salmon steaks (approx 2 pieces)
• 1 tsp of oil (for the pan)

In a shallow bowl mix the Tamari, honey, ginger and pepper. Place the steaks in the marinade and cover. Place in the fridge for 30 minutes or so. 

Once the salmon has marinated - Preheat the broiler and prep a lined cookie sheet with some foil. Grease the foil well with the oil. 

Place the salmon on the grease cookie sheet and broil for about 7-10 minutes, depending on the thickness of the steak. 

Once the salmon is completely cooked, allow the salmon to rest a few minutes and then serve.  

Nutritional Info per 5oz portion:

Calories: 290 ; Fat: 13g ; Carbohydrate: 3g ; Fiber: 0g ; Sugar: 2g ; Protein: 37g 

Skinny Vegetarian Black Bean Tostada

Tostadas are usually very high fat and not exactly something you want to be eating if you are trying to lose the extra baby weight (Me!). I love the open-faced factor - It's like a mini Mexican pizza. Instead of frying the tortilla, I just warm it through. I used corn tortilla because they are much thicker and hold up better. I didn't want the liquid from the beans and eggs to break it down. I made these as a quick week night meal, but these would be perfect for breakfast as well. Since these are basically a just assemble-and-serve meal, you can customize it to fit your family's likes and dislikes. Topping ideas: shredded cheese, salsa, sour cream, hot sauce, lime juice, tortilla chips, fresh diced red onion, etc. Customize it how ever you'd like. I really like the avocado and tomato only. The heat from the egg softens the avocado, making it buttery and delicious. My husband added cheese, salsa and tortilla chips to his. With the yolk being slightly runny, I punctured the egg and let the yolk run all over the top of the tostada. OOOHH it's so good. 

The corn tortilla I got were green chile flavored - which was awesome. They were really tasty and 90 calories each. I purchased them at the Fresh Market, I'm not sure if they are available in other stores. It was the first time I had seen them. If you prefer to scramble the eggs, that would be good too. I've made these same tostada a million times, in a million different ways, and scrambled eggs are awesome. 


Sorry for the foggy/poor lighting photos, these were taken while tropical storm Isaac was hitting South Florida.

Skinny Vegetarian Black Bean Tostada

Cook Time: < 25 minutes
Prep Time: < 10 minutes
Serves: 8 tostadas

Ingredients:

Black Beans:

• 1 tsp oil
• 1/2 large onion, diced
• 1/2 bell pepper, diced
• 2 cloves of garlic, minced
• 1 tbsp red wine vinegar
• 1 tsp dried oregano
• salt and pepper, to taste
• jalapeno flavored hot sauce, to taste (optional)
• 1 tbsp tomato paste
• 2 cups cooked black beans (or canned beans, drained and rinsed)

Tostada:

• 1 medium tomato, diced
• 1 haas avocado, diced
• 8 corn tortillas, warmed
• oil spray
• 8 cage-free eggs, fried 
• fresh cilantro, minced

Heat the oil in a medium pot, over medium heat. Saute the onions, peppers and garlic for about 5 minutes.

Add the vinegar, oregano, salt, pepper, hot sauce, tomato paste and black beans to the pot. Stir well, reduce heat and cover. Allow the beans to simmer for about 10 minutes or longer. 

While the beans are simmering, prep the tostada ingredients. Begin frying the eggs (in the oil spray) and cooking to your desired done-ness. (I did mine medium, I like to poke the yolk and let it run into the beans and veg). Salt and pepper the egg if you'd like. 

Warm the tortilla in microwave or on the stove top. If you are using the microwave, about 10 seconds per tortilla. On the stove, just heat the tortilla on a dry skillet until they are warm and loose.

To assemble the tostadas - Place the corn tortilla on a plate, top with 1/3 cup of black bean mixture, 1/8 of the diced tomatos and avocado (add a bit of salt and pepper if you'd like) and top with the fried egg. Sprinkle with a little cilantro. 

Serve piping hot and have a few toppings on hand for customizing.

Nutritional Info per Tostada:
Calories: 270 ; Fat: 9.5g ; Carbohydrate: 29g ; Fiber: 7g ; Sugar: 1g ; Protein: 16g

Skinny and Speedy Cuban Moros (Rice and Beans)

Moros is a typical Cuban side dish of rice and beans cooked together. Usually it is cooked with pork belly chunks and can take awhile to cook. This is a lighter, vegetarian version that is cooked up in less than 20 minutes. I love eating Moros with any meal, but most versions that are available at restaurants are so greasy and heavy, it makes it hard to really enjoy. I've taken matters into my own hands and made this lovely side dish figure-friendly and easy enough to serve any night of the week. Not only is this a complete protein (yeah Veggies!) but it is a great side dish for any meal. 

If you decide to eat this as a main dish, this will serve 2. I usually will end up eating this as a main meal or lunch because it's really filling and really hits the rice/beans craving right on the nose. If you decide to make a larger batch, you'll have to adjust the cook time. Next day lunch anyone? 

Skinny and Speedy Cuban Moros

Cook Time: < 20 minutes
Prep Time: < 5 minutes
Serves: 4

Ingredients:

• 1 cup cooked black beans (or canned - rinsed and drained)
• 1 cup dry white rice
• 1 clove of garlic, minced or smashed 
• 1 dried bay leaf
• 1/2 tsp of ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 1 tsp red wine vinegar
• 1 tsp oil
• 2 cup vegetable stock
• salt and pepper to taste

Garnishes:

• fresh cilantro, minced
• fresh lime juice

In a rice cooker - place all of the ingredients in and stir well. Turn on and let cook until done. 

Remove the bay leaf (and garlic if smashed) and serve hot.

On the stove - Heat a medium/large pot over high heat. Add all of the ingredients in and stir well.

Allow it to come to a boil, then cover the pot and reduce the heat to low. Let the rice cook for about 10-15 minutes, or until the liquid is absorbed.

Remove the bay leaf (and garlic if smashed) and serve hot. 

Nutritional Info for 1/4 of the recipe:

Calories: 180 ; Fat: 1.5g ; Carbohydrate: 32.5g ; Fiber: 4g ; Sugar: 0g ; Protein: 6g 

Tex-Mex Meatloaf

Meatloaf - one of my husband's favorite dishes to eat. He doesn't care how I flavor it, as long as it is meaty, tasty and sliced thick. I don't blame him. I enjoy a good piece of meatloaf, I just don't like how greasy some of them can be. I try to make mine as lean as possible and bring some moisture to the loaf by having plenty of veggies. I also have a special loaf pan that has small holes in the bottom, to allow the excess fat to drip into another loaf pan. It's perfect for reducing the saturated fat in the meat. This version of meatloaf is very flavorful and slightly spicy. No need for gravy or anything extra - it's perfect as is. 

The jalapeno is optional, if you aren't fond of spicy foods. The spices that are in the meatloaf help keep the flavors on par, so the jalapeno isn't missed if you choose to omit it. I served this dish with some mashed potatoes (skinny) and simple steamed green beans. Very filled and diet-friendly. 

Tex-Mex Meatloaf

Cook Time: 50 minutes @ 350F
Prep Time: < 5 minutes
Serves: 6 (cut into 6 slices)

Ingredients:

• oil spray
• 1 lb grass-fed lean ground beef
• 1/2 large onion, diced
• 1/2 medium bell pepper, diced
• 1 jalapeno, diced (seeds and ribs removed, if you like)
• 1 egg
• 1/2 cup whole wheat bread crumbs
• 1.5 tsp Worcestershire sauce
• 1 tsp ground cumin
• 1 tsp ground chili powder
• 2 tbsp fresh cilantro, minced
• salt and pepper, to taste

Preheat oven to 350F. Prep a loaf pan with some olive oil spray and set aside.

In a large bowl, combine all of the ingredients by hand. Make sure to not over mix.

Place the meatloaf mixture into the loaf pan and spread evenly.

Transfer the loaf pan to the oven and bake for about 50 minutes or until the meatloaf is completely cooked through. 

Allow the meatloaf to set for about 5-10 minutes before slicing and serving. 

Nutritional Info per serving:
Calories: 250 ; Fat: 15g ; Carbohydrate: 9g ; Fiber: 1.5g ; Sugar: 0 ; Protein: 15.5g

Light Goat Cheese and Mushroom Frittata

I really enjoy starting my day with eggs. My usually egg dish consists of 2 eggs over medium and a slice of toast with mashed avocado on top. Always delicious and never fails, but I wanted to change things up a bit this morning. Since I'm trying to lose my excess baby weight, I opted to use egg whites and a couple whole eggs, rather than all whole eggs. This helps keep the frittata figure friendly and still gives the frittata substance. Don't get me wrong, I could eat an all egg white frittata, but since I'm nursing I need to be getting adequate amounts of fat - which in this case comes from the yolks of the organic cage free eggs. Yolks are not bad! They contain the majority of the vitamins, minerals and much needed fats - especially if you purchase quality eggs. What the chicken eats and how it is raised can effect the nutritional quality of the egg. So not only is it more humane to purchase cage free eggs, but it is a bigger nutritional punch too! I like to make sure whatever I eat is benefiting my body in some way, and having a yolk or 2 is a great way to make sure I'm getting my Omega fats in early in the morning. 

This recipe was made to feed my husband and I, but you could easily double it to feed your family. If you don't like goat cheese, then use a cheese you enjoy or omit it completely for a dairy-free version. I personally love warmed goat cheese on anything (even a leather shoe). I make this a super quick breakfast by having some pre-chopped onions and mushrooms on hand, so all I have to do is sprinkle into the pan and cook. All I did was reserve some of the diced onion and mushroom left from the previous nights' meal. Makes for a fuss-free breakfast, not having to chop anything.  

Light Goat Cheese and Mushroom Frittata

Cook Time: <10 minutes
Prep Time: <5 minutes
Serves: 2

Ingredients:

• olive oil spray
• 1/4 of a large onion, diced
• 1/2 tsp of dried Italian seasoning
• salt and pepper, to taste
• 4oz baby bella mushrooms, diced
• 1oz herb goat cheese
• 3 organic cage free egg whites, scrambled
• 2 organic cage free whole eggs, scrambled

Heat a medium-sized oven safe skillet over medium heat. Spray with a little olive oil spray and begin cooking the onions.

Saute for about 3 minutes, then add the sat, pepper, Italian seasoning and mushrooms. Cook for another 3 minutes, or until the mushrooms have cooked down a bit.

While that is cooking, in a small bowl beat the egg whites and whole eggs together (if you'd like, add a bit of salt and pepper as well) until slightly frothy. 

Add the goat cheese and the beaten eggs to the pan. Swirl the pan a bit to make sure it is completely coated with the egg mixture. Allow it to cook for about a minute on the stove and then transfer the pan to the oven. Broil on low for about 2-4 minutes. It should be slightly golden on top and should be firm throughout.

Cut into wedges and serve hot. 

Nutritional Info per Serving:
Calories: 145 ; Fat: 8g ; Carbohydrate: 3.5g ; Fiber: 1g ; Sugar: 1g ; Protein: 15.5g

Vegan Chocolate and Banana Oat Bars

I like to make my own snacks, since buying pre-wrapped snacks can really be pricey and contain too many unnecessary ingredients. These Oat Bars are dairy-free, egg-free, gluten-free, vegan-friendly and are nut-free. Wow! So practically anyone can eat these! Made from very basic ingredients, these bars are easy to make and tasty to eat. You can customize them to your liking by adding toasted nuts, a tsp of flavoring, dried fruit (instead of chocolate) and spices. By making your own snack bars, you are saving not only money but you are getting exactly what you are craving in your bar. I'm a huge chocoholic - which is why these have plenty of mini chips, so I can get some in every bite. I didn't have to add any sugar to these because the bananas and chocolate chips have enough sweetness to make these perfect. 

The mini semi-sweet chocolate chips I used are by Enjoy Life. They are dairy-free chips that melt wonderfully. If you are concerned about gluten, make sure you purchase oat that are for sure not processed in a facility that may contain gluten. Although oats are gluten-free, they can sometimes be contaminated.  These can be stored in the fridge, wrapped tightly for about a week. You could freeze them as well - just make sure to wrap each one individually. 

Vegan Chocolate and Banana Oat Bars

Cook Time: 30 minutes
Prep Time: < 5 minutes
Serves: 9 squares

Ingredients:

• 1/2 tsp coconut oil
• 2 large ripe bananas, mashed
• 3oz mini semi-sweet chocolate chips
• 1/2 tsp fine sea salt
• 1 tsp pure vanilla extract
• 1 cup unsweetened almond milk
• 1 1/2 cup organic rolled oats 
• 2 tbsp organic ground flaxseed

Preheat oven to 350F. Grease a 9 x 9 baking pan with a little coconut oil. Set aside

In a medium sized bowl, mash the bananas until practically a puree. 

Add the rest of the ingredients and mix well. 

Pour the mixture into the greased baking pan and bake at 350F for about 30-35 minutes, or until the oat bars are set. 

Allow the oat bars to cool before cutting into 9 pieces. 

Serve them at room temp or warmed.

Nutritional Info per bar:
Calories: 140 ; Fat: 5.5g ; Carbohydrate: 31g ; Fiber: 5g ; Sugar: 8g ; Protein: 2.5g 

Whipped Skinny Potatoes

Who doesn't love whipped potatoes?! Whipped potatoes were a staple in my house growing up. My mom would boil the potatoes, then add a stick of butter, about a cup of milk and salt/pepper. Very easy recipe but very fattening. Potatoes are not to be feared or avoided. I'm a big stickler in having everything in moderation - especially my favorite comfort foods. Potatoes are often seen as a fattening food or not diet friendly, but in reality it's what you put on/in them or how they are cooked, as to what changes their nutritional value. Potatoes are rich in nutrients, just like all other veggies. Sure they are a starchy vegetable, but they still provide valuable vitamins and minerals. I recommend eating them as a side item, rather than a meal. I find that combining a small portion of starchy foods with protein and fat, helps my body metabolize it better. Eating a predominantly starchy meal leaves me feeling sluggish (known as the"Itis"). So eat your potatoes in moderation and enjoy them guilt-free!

I found over the years I really like my potatoes to have a tang to them. Sometimes I add sour cream, but I really like using Greek yogurt instead. It's super thick and tangy, which is perfect for whipped potatoes. I used about 1 cup of milk for the amount of potatoes cooked. I like pretty thick whipped potatoes, but if you prefer a thinner version, just add a bit more milk.

I used KerryGold's Garlic and Herb Butter in this recipe - this is one of my favorite butters!! It is super flavor packed and from grass-fed cows. Most grocery stores now carry it, so check it out, it's truly an awesome butter to have on hand.

Whipped Skinny Potatoes

Cook Time: < 30 minutes
Prep Time: < 10 minutes
Serves: 6

Ingredients:

• 2.5lbs of russet potatoes, peeled and halved
• 2 tbsp herbed butter 
• 2/3 cup 0% plain Greek yogurt
• salt and pepper, to taste
• 2-3 tbsp fresh parsley, minced
• 1 cup organic skim milk (approx)

Fill a large stock pot with water and a bit of salt. Place the peeled and halved potatoes inside. Bring to a boil and allow the potatoes to cook until fork tender. 

Drain the potatoes well and transfer the potatoes back to the stock pot. Add the rest of the ingredients except the milk (gradually pour the milk into the potatoes as you are whipping them). 

Using a hand blender (or whatever device you'd like), whip the potatoes on low and begin pouring in the milk in 1/3 cup increments. Depending on how wet you'd like you potatoes, add more or less milk. Also make sure to taste the potatoes to check for any adjustments in seasoning. Try not to over whip, it will make them gummy. 

Serve the whipped potatoes piping hot, along side whatever main dish you have prepared.

Nutritional Info per Serving (approx. 2/3 cup):
Calories: 210 ; Fat: 3.5g ; Carbohydrate: 38g ; Fiber: 2.5g ; Sugar: 4g ; Protein: 8g

Beefy Kale and Mushroom Ragu

Serving a simple Ragù can warm any belly. What's great about this recipe is that you can serve it as is or you can use it to top pasta, fresh greens, crusty bread, or rice. I decided to use it over gnocchi since that's what I was craving at the time. This Ragù isn't very saucy, it's mostly meat and veg. If you prefer to have a more saucy sauce, just add an additional 1/2 cup or cup of tomato sauce. I made my own sauce by simply combining fresh herbs to plain tomato sauce. It's tastes so much better when there is fresh basil in it :) . 


I used a fresh gnocchi that was sold at my local store, took about 4 minutes to cook. Very easy stuff. If you don't want to make your own tomato sauce, then use whatever type of prepared tomato sauce you enjoy.  

Beefy Kale and Mushroom Ragù 

Cook Time: < 25 minutes
Prep Time: < 10 minutes
Serves: 4 


Ingredients:

• 2 cups organic tomato sauce
• 2 tbsp fresh basil, minced
• 1 tbsp fresh parsley, minced
• 1/2 tsp fresh oregano, minced
• 1 tsp olive oil
• 1/2 large onion, diced
• 2 cloves of garlic, minced
• Salt and Pepper, to taste
• 4-5 large Kale leaves, stems removed and chopped into bite-sized pieces
• 6oz cremini mushrooms, cleans and sliced 
• 3/4 lb lean ground grass-fed beef

Optional:

• 1- 17.5oz package of gnocchi
• freshly grated Parmigiano Reggiano
• fresh minced parsley

In a small pot, heat the tomato sauce, basil, parley and oregano over medium-low heat. Salt and pepper to taste. Stirring occasionally. Allow the sauce to simmer for about 10-15 minutes. Taste and adjust seasonings as needed. 


In a large skillet, heat the oil over medium heat. Add the onion and saute for 3 minutes, then add the garlic. Saute for another 3 minutes, or until the onions are soft and the garlic is fragrant. Salt and pepper, to taste (lightly)

Add the chopped kale and mushrooms into the pan. Mix well into the onion mixture. The kale leaves will gradually decrease in size. Cook for about 4 minutes or so. Remove the mixture from the pan and set aside. 


In the same large skillet, add the ground beef, still at medium heat. Crumble and brown until completely cooked through (5-8minutes). Salt and pepper, to taste if you'd like. Drain the excess fat. 

Add the kale mixture to the ground beef and toss well. Pour the tomato sauce over and allow the mixture to cook for 5 minutes. Taste and check seasoning. Adjust if necessary. 


Serve the Ragù piping hot. Enjoy it over whatever you'd like or as it. 



Nutritional Info for 1/4 recipe (not including optional ingredients): 
Calories: 220 ; Fat: 7g ; Carbohydrates: 19g ; Fiber: 5g ; Sugar: 5g ; Protein: 22g

Whole Wheat Lemon Ricotta Pancakes

My husband's favorite go-to brunch item is the Lemon Ricotta Pancakes from Cheesecake Factory. We will go there Sunday mornings just for those (or the Baja Hash, but that's a different story...). They are light, airy and simply delicious. I had never tried ricotta pancakes before those, and I think they are absolutely the best.  Instead of going out for these yummy pancakes, I decided to make them myself (since having a newborn can make things a bit difficult). The lemon has a very clean taste and the pancakes are slightly sweet. I used wheat flour, rather than the typical white flour to bump up some of the nutrition and fiber. I also used a light amount of oil, sweetener and light versions of dairy. This recipe makes 5 good sized pancakes. Adding a bit of fruit on top can help bulk up with meal a bit more. I adapted this recipe from one I found on Eating Well's website and I'm VERY pleased with the out come. My husband agreed, these are some of the best pancakes I've ever made. I can't wait to experiment more with other flavors. 

Using Whole Wheat Pastry Flour vs. Whole Wheat Flour is what makes this lighter than it would normally be. Also by sifting the flour, you are aerating it, allowing a more fluffy texture. If you prefer a sweeter pancake, I would bump up the honey to 1-2 tbsp. I highly recommend spreading out the batter when you place it on the hot pan. I smoothed mine out fairly thin, and found they were perfect in the middle (and it made the pancake look huge!).

Whole Wheat Lemon Ricotta Pancakes

Cook Time: < 20 minutes
Prep Time: < 5 minutes
Serves: 5 (1/3 cup) pancakes (approx. 6in diameter)

Ingredients:

Dry: (sifted)

• 3/4 cup organic whole wheat pastry flour
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp organic nutmeg 
• 1/8 tsp salt

Wet:

• 3/4 cup part-skim ricotta cheese
• 1 egg
• 1 egg white
• 1/2 cup skim milk
• 1/2 tsp pure vanilla extract
• 1 tsp honey 
• zest of 1 lemon
• 1 1/2 tbsp lemon juice 

• 1 tsp organic coconut oil (divided - for the pan)

Optional:

• powdered sugar
• pure maple syrup

Preheat a large skillet over medium heat. 

In a small side bowl, sift the dry ingredients together. Set aside.

In a large bowl, whisk the wet ingredients together until well combined. (Do not use the coconut oil, it is for greasing the pan).

Gradually incorporate the dry ingredients into the wet, until combined. Try to not over mix. The batter will be a bit thick.

Take a 1/4 tsp of coconut oil and place it in the center of the hot skillet. Then place a 1/3 cup of the pancake batter over top and smooth out slightly. Allow the pancake to cook about 3-5 minutes. These pancakes don't really bubble on top like other recipes do, so just pay close attention to not overcook. 

Then flip the pancake and allow to cook a few more minutes, until cooked through. Repeat these steps until all of the batter is used.

Serve the pancakes warmed. Top with whatever you'd like or enjoy as is. 

Nutritional Info per Pancake:
Calories: 155 ; Fat: 5g ; Carbohydrate: 19g ; Fiber: 2.5g ; Sugar: 3g ; Protein: 8g 

This recipe is adapt from: Eating Well