Whole Wheat Pancakes

Whole Wheat Pancakes

Ingredients:

• 1 cup whole wheat flour
• 1 cup unsweetened almond milk
• 1 whole egg
• 2 egg whites
• 1/4 cup low-fat or non fat milk
• 1/2 teaspoon vanilla 
• 1/2 tablespoon extra virgin olive oil

Directions:

Mix all ingredients in a large mixing bowl.

Pour the batter on to a non stick pan using olive oil spray.  Keep the heat at medium to medium high. (Be sure not to put on high to prevent burning)

Cook until they are cooked through and serve, topped with your favorite toppings.

I used  3/4 cup plain Greek Yogurt and 1 cup fresh blueberries and top off the a drizzle of Pure Maple Syrup!!

*Feel free to add 1 cup Fresh blueberries in your mixture if you would like! This image above shows the blueberries mixed in! The kids LOVE THEM!!! 

Mediterranean Grilled Cheese Sandwich

Mediterranean Grilled Cheese Sandwich

Ingredients

2 slices rustic white bread or sourdough bread (I used Whole Wheat)

1 Tbsp extra virgin olive oil, divided

2 oz. Mozzerella Cheese (sliced)

1 oz. Wisconsin Feta cheese, crumbled

2 cups fresh spinach

4 Roma tomato slices

2 Tbsp diced black olives

1 Tbsp finely chopped red onion

2 tsp chopped fresh basil

1/4 tsp finely minced garlic (about 1/3 clove)

Freshly ground black pepper

Directions

Heat 1 tsp olive oil in a non-stick 10-inch skillet over medium-high heat. Once hot, add garlic and spinach and saute until spinach begins to wilt, about 30 seconds. Remove from heat, stir in basil and set aside. To assemble sandwich, spread Mozzarella and Feta cheese over one slice of bread into an even layer. Layer tomatoes in a single layer over cheese. Spread spinach mixture over tomatoes then sprinkle olives and red onions over tomatoes. Season with freshly ground black pepper and top with remaining slice of bread.

Spread 1 tsp olive oil evenly over skillet, add sandwich and heat over medium-low heat. Cook until bottom is golden brown, about 3 - 4 minutes, then remove sandwich from pan. Spread remaining 1 tsp olive oil evenly along skillet, carefully rotate sandwich to opposite side and return to pan over medium-low heat. Cover skillet with lid and cook until bottom is golden brown, about 2 - 3 minutes. Serve immediately.

This may be my new favorite lunch!!! 

Black Bean, Corn, and Edamame Salad

Black Bean, corn, and edamame salad!

Ingredients:

• Black beans- 14 oz
• Corn- 2 ½ cups
• Edamame- 2 cups
• Red onion- 1 medium chopped
• Cilantro fresh- 1 tbsp chopped
• Red peppers 1 ½ copped
• Olive oil- 3 tbsp
• Black pepper ½ tsp
• Cumin- ½ tsp
• Lime juice-1 tbsp
• Himalayan salt- ½ tsp
• Cayenne pepper- 1/2 tsp
• Raw honey- 1 tbsp

Directions:

1. Cook Edamame as per package states. While cooking edamame, brown red pepper and corn in same pan on high for 5 min or until brown.  Add in black beans and cook on medium for another 2 min.
2. After Edamame is cooked, drain water and add into mixture of corn, black beans, and red pepper and take off stove.
3. Add cilantro, black pepper, cumin, lime juice, salt, cayenne, and raw honey and mix ingredients all together.
4. Put in fridge and let cool for at least 2 hrs prior to eating!

Enjoy!!