Sunday is the one day of the week where we like to mix-up our breakfast routine. This week we were thrilled to try our new FlapJacked Buttermilk Protein pancake mix! We decided that we wanted waffles instead of pancakes so we made few changes.
We made the regular batter recipe (doubled as this was for two of us). We added 1 tsp. of baking powder to make it extra fluffy! We also beat three egg whites until they formed soft peaks and folded those in after the batter thickened.
Please note, if you do this; spray your waffle maker FIRST!! We ruined our first batch because they stuck!
This mix makes a VERY LIGHT and airy waffle with a nice, crispy outside! We topped ours with fresh strawberries and a light drizzle of REAL Maple Syrup! They were so good – if we didn’t tell you our little secret (that these are really good for you) you’d never know!
Try them! You can even fool your kids with these!
Love pasta? Love noodles? Trying to cut the carbs? Get ready, I’m going to change your life! Well, not literally but maybe just a little in the food department!
My new kitchen toy is Sur La Table’s Vegetable and Fruit Spiral Slicer.
You can use this with Zucchini, Carrots, Beets, Radishes, Potatoes, Bell Peppers, Onions, Apples just to name a few! It has three different blades that come with it so you can either spiral slice or make thin or thick noodles. Last night, I chose to make a Zucchini “spaghetti” with a Basil Pesto.
- 2 cups Basil Leaves
- 1/3 cup Pine Nutes
- 2 Garlic Cloves (minced)
- 1/2 cup Grated Parmesan Cheese (not the fake stuff – REAL crumbly reggiano)
- Olive Oil
- Freshly Cracked Black Pepper
Rough Chop your Basil and toss everything EXCEPT the olive oil into your food processor. Blend until finely chopped. With your food processor running, slowly drizzle in as much olive oil as you need to make a nice paste. (I LOVE Kirkland Brand of Organic Extra Virgin Olive Oil at Costco).
- Cut 3-4 medium Zucchini with a spiralizer, a mandolin fitted with a julienne attachment, or shaved thinly with a peeler.
- Heat a large skillet over medium-high with a few tablespoons of Olive Oil. Add the Zucchini and some minced garlic, toss to coat in Oil.
- Add a few tablespoons of Pesto and toss with the Zucchini. Once the Zucchini begins to take on color, transfer to a platter. (Option, sprinkle with extra Parmesan or Toasted Bread Crumbs)
Mushroom lovers, this is for you! These mushrooms sautéed with garlic and sherry vinegar are incredibly flavorful, you’ll want to put them on everything. (Leftovers taste great in an omelette!)
Total Time: 48 min.
Prep Time: 10 min.
Cooking Time: 38 min.
Yield: 4 servings
1½ tsp. olive oil, divided use
4 (4-oz.) raw chicken breasts, boneless, skinless
4 medium shallots, chopped
4 cloves garlic, chopped
1 lb. sliced mushrooms
1 Tbsp. chopped fresh rosemary (or 2 Tbsp. dried rosemary)
2 Tbsp. dry sherry (optional)
½ cup low-sodium organic chicken broth
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)
1. Heat 1 tsp. oil in medium skillet over medium-high heat.
2. Add chicken; cook for 3 minutes on each side. Remove from pan. Keep warm.
3. Heat remaining ½ tsp. oil over medium-high heat.
4. Add shallots; cook, stirring frequently, for 3 to 4 minutes, on until translucent.
5. Add garlic; cook, stirring frequently, for 1 minute.
6. Add mushrooms and rosemary; cook, stirring occasionally, for 10 minutes, or until mushrooms release all their liquid.
7. Add sherry (if desired) and broth. Season with salt and pepper, if desired; cook, stirring occasionally, for 10 minutes.
8. Add chicken; cook for 5 minutes, or until chicken is no longer pink in the middle.
9. Place a chicken breast on each of four serving plates. Top with mushroom mixture.