We decided to kick off the new year right with a Dutch Pancake for breakfast. A dish like this is not only fun to make and share, but delicious too. The pancake will puff dramatically while baking, so be sure others are there to witness it when you pull it out of the oven. Serve it with a choice of butter, warm maple syrup, fresh lemon wedges and powdered sugar. Yum.
I like these patties as a savory breakfast or for lunch or dinner with greens. They also grab and go well if you’re on the run. Quinoa is a complete (gluten-free!) protein, so these little patties seriously satisfy. Here are easy directions for making quinoa. 1 cup of uncooked quinoa yields about 4 cups cooked. Use the search function on our site to find other healthy salads, soups and side dishes featuring quinoa. Enjoy!
Yield: One 9-inch tart My friend Debbie wrote the other day to tell me her lemon tree was exploding with lemons. Lucky girl! Deb’s tree has inspired this post for my favorite lemon tart. If life has handed you lemons, make the most of them! You might also want to try the Grilled Lemon Chicken […]
Yield: 4 servings Feel free to substitute cheeses – use cream cheese instead of ricotta or goat instead of Parmesan. I also like to add fresh chopped herbs to the cheese mixture, but that’s optional… Ingredients: 1 cup ricotta cheese (or cream cheese) 1/2 cup freshly grated Parmigiano-Reggiano cheese (or goat cheese) chopped fresh herbs […]
Yield: 4 servings This dish is a nice alternative to hot cereal or oatmeal – and just as quick. It’s also a great way to highlight fresh citrus, which is a wonderful way to infuse healthy dishes with bright flavor. Enjoy! Ingredients: 1 medium orange 2 cups water 1 1/2 cups milk 1/4 teaspoon salt 3/4 cup polenta or […]
Yield: 2 servings This hot breakfast porridge is delicious and comes together as quickly as oatmeal. Add honey for sweetness, if you wish. If you use fresh blueberries, just sprinkle them on top of your finished polenta as they may burst as you stir them (or, enjoy a purple breakfast!). Ingredients: 1 cup reduced-fat milk 1 cup […]
Yield: 4 servings Traditionally, succotash is made with lima beans. This updated version uses shelled edamame (green soybeans) instead. High in protein, fiber, vitamins and minerals, it really satisfies. Enjoy! Ingredients: 3 ounces Canadian-style bacon, chopped 1 tablespoon olive oil 2 cups chopped red onion 2 cups corn kernels 1 16-ounce bag frozen shelled edamame, thawed […]
Yield: 16 muffins or 24 mini-muffins If you turn these into mini-muffins, you will want to reduce the cooking time to about 12-15 minutes. If you don’t have a lemon on hand, orange rind works just as well, and you may substitute vegetable oil for the grapeseed oil. If you use frozen blueberries, toss them […]
Yield: 1 9-inch pie ~ 8 pieces This isn’t pizza pie like you get at the pizzeria. This is literally a vegetarian pizza topping as filling in a pie. Oh my. Take the filling and make it yours. This version includes chard, mushrooms and roasted red peppers. You could substitute some of your other favorite […]
Yield: 8-10 servings Butternut squash serves as a good substitute for the pumpkin. Ingredients: ¼ cup olive oil 2 medium yellow onions, chopped 2 teaspoons minced garlic 2 teaspoons Chinese five-spice powder 2 teaspoons cumin 1 teaspoon salt 6 cups chopped fresh peeled pumpkin 2 12-ounce jars roasted red peppers in water, drained (1 pound […]
