chocolate chip banana pecan pancakes

m was being adventurous and found this chocolate chip banana pecan pancakes recipe. i’ll admit i was skeptical bcuz i’ve never been a fan of the chocolate and banana combo.

but these pancakes combines the flavors and textures of the ingredients perfectly so you have some melted chocolate, soft warm banana and crunchy pecans with each bite. skip the whipped cream and syrup on this one – it’s so tasty with just the right amount of sweetness that you don’t need anything else!

it’s a wonderful – and healthy – way to start the morning (or weekend afternoon)!

Ingredients

  • 1 cup all-purpose 100% whole wheat flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • a pinch of sea salt*
  • 3/4 cup skim milk
  • 3 tablespoons unsalted butter, melted
  • 2 eggs
  • 1 tablespoon white sugar
  • 1 teaspoon vanilla extract
  • 1 large banana, diced
  • 1/2 cup miniature semisweet or bittersweet chocolate chips
  • 1/4 cup chopped raw pecans
  • cooking spray
  • walnuts, optional

Preparation Continue reading “chocolate chip banana pecan pancakes”

crispy breaded shrimp with cannellini beans

who said you can’t have crunchy breaded food without deep frying? this crispy breaded shrimp defies it all! with just a little whole wheat breadcrumbs and a quick bake in the oven, the crunch is there – and without all of the grease! top it over a bed of arugula and cannellini beans, you have a yummy and healthy meal. enjoy – i certainly did!

Ingredients

  • 1/2 cup whole wheat bread crumbs
  • 2 tablespoons chopped fresh rosemary
  • 5 tablespoons olive oil, divided
  • sea salt and ground black pepper
  • 1 pound peeled and deveined medium shrimp
  • 6 clove garlic, chopped
  • 1 can (19-ounce) cannellini bans, rinsed
  • 2 bunches arugula, thick stems removed (about 8 cups)

Preparation Continue reading “crispy breaded shrimp with cannellini beans”

15 cooking tips from restaurant chefs

below are some tricks from chefs to produce a quality, tasty dish with minimal mess and high efficiency  that will benefit any home cook: Mise en place French for “everything in place” for chefs means you have everything measured, peeled, chopped, pans greased, etc. and within reach. A sharp knife is essential Sharpen it on a regular basis and hone in between sharpening. Dull knives are dangerous and make cutting much more difficult. Taste as you go You should know what the dish tastes like before serving it. Salt as you go Sometimes a little more salt or a dash … Continue reading 15 cooking tips from restaurant chefs

grocery shopping tips

some cool times from racheal ray on your next visit to the supermarket – from money saving tips, to how to understand product placement in the store, to how to choose freshest produce. Avoid health & beauty items. Health and beauty items are cheaper at beauty supply stores or drug stores with one exception: laundry detergent: stores will cycle through the lowest price available for that item once every 12 weeks, in which case you should stock up and buy three-month’s worth. Beware of endcap product placement. Some bargains are on the store’s endcaps (the sections at the end of … Continue reading grocery shopping tips

health benefits of apple cider vinegar

for no specific reason, i got into the habit of buy apple cider vinegar – over white vinegar and balsamic vinegar. after i started, i had no reason to stop. i do like the smell and taste of it over the other vinegars. maybe it’s that i am allergic to apples so i take it wherever i can? anyhoo, i was happy to come across this article on health benefits of apple cider vinegar. Beat workout exhaustion Exercise and sometimes extreme stress cause lactic acid to build up in the body, causing fatigue. Amino acids contained in apple cider vinegar … Continue reading health benefits of apple cider vinegar

healthy food blogs

found this list of healthy blogs and taking a quick brows, they are really impressive. i can’t wait to learn more from them! 101 Cookbooks. This is the blog that always comes up first when people talk about healthy eating blogs. Half of the appeal is the gorgeous photos! But along with healthy recipes the blog also has a page on building a “natural foods pantry.” My Life Runs on Food. Sanura Williams’ blog is another a treasure trove of inspiring food photos with quick, healthy recipes. Her blackeye pea and pearl barley salad is a totally unexpected take on the New … Continue reading healthy food blogs

healthy ingredients swap

with simple food swaps, everything you already eat can have a place in a healthy lifestyle by replacing high-calorie and unhealthy ingredients with good-for-you items that taste just as delicious. * Caesar Salad Swap out: Bottled Caesar dressing Swap in: Simple homemade Caesar dressing Ingredients 1/4 cups pasteurized egg substitute 1 clove garlic, minced 1-1/2 teaspoon anchovy paste 1/2 teaspoon Dijon mustard 1/4 teaspoon Worcestershire sauce 2 tablespoons freshly squeezed lemon juice 2 tablespoons extra virgin olive oil 1/4 cup fresh Parmesan 8 cups romaine lettuce coarsely cut Preparation In small bowl, whisk together egg substitute; garlic, anchovy paste, Dijon mustard, Worcestershire sauce and … Continue reading healthy ingredients swap

how to make healthier cookies

i rarely bake but when i do, i like to substitute healthier ingredients when i can. here are some tricks of the trade for making healthier Christmas cookies: Tip 1: Cut Back on Butter Try substituting canola oil for at least some of the butter in your recipe or try recipes that call for fat replacements which can be anything from fruit purees to reduced-fat dairy products like low-fat milk or buttermilk. Tip 2: Use Some Whole-Wheat Flour If a recipe calls for all-purpose flour, I swap out half of it for white whole-wheat flour. White whole-wheat flour for baking … Continue reading how to make healthier cookies

vanilla-pomegranate parfaits

i wanted to find a healthy dessert that would be somewhat refreshing after a large meal and then i saw this recipe. it just called my name and it was perfect! while i did make the both the compote and pudding, i ended up serving the compote with vanilla greek yogurt because i was using palm sugar in my recipe and it changed the color of the pudding from white to brown. for the sake of presentation, i wanted the contrast red with white. the greek yogurt ended up being a great substitute because it’s lack of sweetness went perfectly … Continue reading vanilla-pomegranate parfaits

roasted garlic & meyer lemon-rubbed turkey

i am not ambitious enough to cook a whole turkey but i wanted to try this rub! so i looked up directions on how to roast chicken and applied it to this recipe. for my first time cooking a whole chicken, the recipe was a success! the chicken was so moist and tender. even without the gravy, it was so good! give this recipe a try! Ingredients For the garlic-lemon rub 2 heads garlic 3 Meyer lemons (see Tip) 1/4 cup low sodium white miso (see Note) 2 tablespoons canola oil 1 tablespoon chopped fresh thyme 1/2 teaspoon freshly ground … Continue reading roasted garlic & meyer lemon-rubbed turkey

how to roast chicken

i found a tasty turkey recipe but only want to roast a chicken. how different is the cooking method? not too much but to be sure i don’t overcook, here are steps to roast a chicken: Roasting Tools All you need is a roasting pan (or a baking sheet in a pinch) and an instant-read thermometer. Using a roasting rack set over the pan will help the chicken cook more evenly, since air can circulate freely. With a roasting rack, the chicken won’t be resting in its own drippings, which will give you crispier skin. For easier cleanup, you can … Continue reading how to roast chicken

common cooking questions

here are answers to some common cooking questions: How do you keep pasta from clumping? Make sure you’re boiling it in plenty of salted water (4-6 quarts per pound of pasta) in a large enough pot. Don’t overcook. Do not rinse after boiling unless you’re using it in a cold dish. If you’re not otherwise saucing it, toss with a tablespoon of extra virgin olive oil (the good stuff). How do you know if wine has gone bad? If wine smells vinegary or mildewy (like wet newspaper), it’s gone bad. If wine (red or white) looks brown, it’s gone bad. … Continue reading common cooking questions