Tag: quick and easy recipe

Breakfast, Makeover Monday Meals

Makeover Monday Meal-Have a blue-berry Monday morning

ccanton84

 

 

Whether you have them at home or at your favorite diner, it can be said that pancakes are the ultimate weekend breakfast. Something magical happens when they’re hot off the griddle and topped with butter and syrup. It sets the tone for a great day ahead.

However, enjoying pancakes doesn’t have to be limited to the weekend. This recipe from Mom on Timeout takes 22 minutes, therefore making it doable even on the busiest mornings.

Moreover, instead of buying frozen pancakes, you can put any leftover pancakes into a freezer storage bag for another day. If you add your family’s favorite fruit topping, it’s your own Rooty Tooty fresh and fruity pancakes at home.

 

 

Fluffy Pancakes by Mom on Timeout adapted by Still A Chick Lit

 

Ingredients

2 cups all-purpose flour (gluten-free all-purpose flour, 1 to 1 gluten-free baking blend, white rice, brown rice, or sorghum flour plus 2 tablespoons xanthan gum)

2 tsp baking powder

1 tsp baking soda

½ tsp salt

2 tbsp granulated sugar (Swerve sweetener, Splenda granulated, coconut, turbinado, or raw cane sugar, pulsed fine)

2 cups buttermilk (dairy: whole buttermilk, light or low-fat buttermilk) (non-dairy: 2 cups of unsweetened almond, rice, soy, oat, or light coconut milk mixed with 2 tablespoons of apple cider vinegar or fresh lemon juice. Stir together and let sit for 5 minutes.)

2 large eggs lightly beaten (1/3 plus 1 tablespoon Aquafaba, ½ cup silken tofu pureed with ¼ teaspoon baking soda, ground, 2 untoasted flaxseed or chia seed eggs**, vegan egg replacer, or liquid egg replacer= 2 eggs)

1 tsp vanilla extract optional

2 tablespoons unsalted butter, melted and cooled (unsalted vegan butter)

¾ cup fresh blueberries

Instructions

Whisk together the dry ingredients in a large bowl.

Whisk in the buttermilk, eggs, melted butter, and vanilla extract just until combined. Some small lumps are okay. Do not overmix.

Let pancake batter rest for 10 minutes.

Heat a large skillet or griddle over medium-high heat.

Spray with non-stick cooking spray OR brush with butter or oil.

Ladle 1/3 – 1/2 cup batter onto the griddle then sprinkle blueberries over each pancake. When small bubbles begin to appear, flip the pancake to continue cooking on the opposite side until golden brown. Serve with syrup, butter, or your favorite fruit compote or syrup.

 

Notes:

** To make a vegan egg-  mix 2 tablespoons of flaxseed or chia seeds with 1/3 cup plus 1 tablespoon of cold water. Allow the mixture to sit for 5 minutes before using it.

Sign up to stay informed about new blog posts, articles, book excerpts, authors, bonus recipes, and women in business profiles, the schedule for our Still A Chick-Lit Podcast, and so much more.

Select list(s) to subscribe to



By submitting this form, you are consenting to receive marketing emails from: Still A Chick Lit, Broadway, Amityville, NY, 11701, https://stillachicklit.com/. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact
Food Glorious Food, Makeover Monday Meals

Makeover Monday Meal-Veggie Edition

ccanton84
An Easy and tasty way to get more veggies in your family’s diet

 

July is nearly over, but as the calendar changes to August with the heat still on in much of the country, you want to keep your time in the kitchen to a minimum.  This recipe comes courtesy of my sister, who spotted it in her Google feed just before Independence Day.

The recipe for this Cowboy Caviar is from the Dinner At The Zoo Blog. It works great as an appetizer, with a salad, or your favorite tortilla chips. The recipe requires a little knife work, but you can find a number of the ingredients pre-chopped at most grocery stores.  Low-sodium versions of the canned beans are widely available too. If you aren’t a fan of cilantro, you can use parsley instead. If you like it hot, add more jalapenos. If you don’t like heat, leave it out. Play with the recipe until you get it to suit your palate.

 

It’s one healthy bite that I am sure you and your family will enjoy.

Prep Time 20 minutes

Cook Time 1 minute

Total Time 21 minutes

Servings 8

Cowboy Caviar by Dinner at the Zoo

Ingredients

1 can of black beans rinsed and drained (low-sodium)

1 can black-eyed peas rinsed and drained (low-sodium)

1 cup tomatoes seeded and finely diced (plum, cherry, grape tomatoes are great to use)

1 jalapeno seeded and finely diced

1 cup corn can be fresh, canned, or thawed from frozen

1 avocado chopped

3/4 cup red and/or orange bell pepper seeded and finely diced

1/2 cup red onion finely diced

1/3 cup cilantro leaves chopped

1/3 cup olive oil

1/4 cup lime juice

1 tablespoon honey

1 teaspoon chili powder

1 teaspoon cumin

salt and pepper to taste

Instructions

Place the beans, black-eyed peas, tomatoes, jalapeno, corn, avocado, bell pepper, onion, and cilantro in a large bowl.

In a small bowl, whisk together the olive oil, lime juice, honey, chili powder, cumin and salt, and pepper.

Pour the dressing over the bean mixture and toss gently to coat. Serve as a salad or with chips.

Notes

Make-ahead instructions: Assemble according to instructions, except omit the avocado. Refrigerate for up to 8 hours. Add the avocado right before serving.

 

For more recipes and to keep up with Still a Chick Lit, subscribe to our free newsletter

Sign up to stay informed about new blog posts, articles, book excerpts, authors, bonus recipes, and women in business profiles, the schedule for our Still A Chick-Lit Podcast, and so much more.

Select list(s) to subscribe to



By submitting this form, you are consenting to receive marketing emails from: Still A Chick Lit, https://stillachicklit.com/. You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact