Growing up, I hated…I repeat hated nights when my mom would say breakfast for dinner! My sisters grew up loving it & used to actually get excited about it, I on the other hand couldn’t stand it. Mainly, because there was never really any breakfast foods that I enjoyed. I definitely ranked it number 3 out of my 3 daily meals. It wasn’t until recently that I actually craved pancakes or Belgium waffles 🙂 I like pancakes & waffles because you can get creative. Pancakes you can add whatever you want into the batter, and waffles you can add whatever toppings you want. Tonight, I made very healthy banana & walnut wheat pancakes adapted from http://www.skinnytaste.com. Yum!
What you will need:
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 large banana, very ripe, mashed
- 1 cup 1% milk
- 3 large egg whites
- 2 tsp oil
- 1 1/2 tsp vanilla
- 2 tbsp chopped walnuts
- butter flavor cooking spray
Mix all dry ingredients in a bowl.
Combine milk, egg white and mashed bananas in a bowl and mix until smooth. Combine wet ingredients with the dry and mix well with a spoon until there are no more dry spots. Don’t over-mix.
Heat a large skillet on medium heat. Spray oil to lightly coat and pour 1/4 cup of pancake batter.
When the pancake starts to bubble and the edges begin to set, flip the pancakes. Repeat with the remainder of the batter.
Time to Eat 🙂
Being Italian, I have a serious love for pasta. I mean what is not to love? It cooks quickly, the variety is endless & it tastes delicious. Today I came across a couple different blogs & I found a recipe that I wanted to try; Pasta & Asparagus with a oil, garlic & cheese sauce. And for those of you who do the weight watcher diet this is only 4 points! Simply delicious.
What you will need:
- 1 lb of asparagus
- 1 pd. wheat spaghetti
- 3 tbsp of olive oil
- 7 garlic cloves, crushed
- salt & pepper to taste
- 2 egg yolks
- 1/2 cup of freshly grated Parmigiano-Reggiano cheese
In a large pot boil 4 cups water with salt. When boiling, add asparagus & cook 3-5 minutes, until tender crisp. Drain asparagus & reserve 1 cup of liquid before draining. Fill pot with salted water, cover and boil for pasta. Cook pasta according to package direction when water boils.
In a saute pan heat olive oil. Add garlic and cook until golden, add asparagus, salt & pepper and saute for about 2 minutes, tossing with oil and garlic.
In a small bowl combine egg yolks, cheese, 1/2 cup of reserved water, salt & pepper. Mix well. After pasta is drained return to pot and mix with egg mixture. Cook on medium-low about 2 minutes, until sauce thickens and sticks to pasta. Toss in asparagus and mix well. Adjust salt and pepper to taste.
Serve with additional grated cheese.
Recipe adapted from: http://www.skinnytaste.com
Ohhhh & my sweet tooth kicked in around 8 o’clock… I made myself a quick baked banana with brown sugar, cinnamon & raisins!