Grains

Protein-Packed Oat Pancakes

~ nourishedpeach ~ Leave a comment

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First, I apologize if you think it looks sloppy but the above photo is an action shot, you see.  The butter was not strategically placed where you see it.  That, my friends, is a shot of the butter melting down the warm, fluffy pancake and I couldn’t resist sharing it.

Let me preface this post by saying I have never been a huge pancake fan.  Actually I have always straight up disliked them and believe me I have tried and tried.  My husband, on the other hand?  Quite the pancake connoisseur.  He’s got pre-recs people.  They need to be soft and fluffy on the inside with that ring of slight crunch around the edges with just a hint of sweetness.  I try to come up with a different pancake recipe each time I make them; mostly because I just have not come up with one that knocks my husbands socks off..or I can even take more than one bite of, for that matter.  Until these.  They have converted me, people, an achievement that I’m not sure the worlds greatest pancake fairy could accomplish.

These are the real deal.  I knew I’d never be trying to concoct another pancake recipe again when my husband exclaimed “these are it, perfection”.  If you cook them just long enough you’ll get that perfect ring of golden crunch around the outside with that fluffy, smooth, better-than-any-pancake-I’ve-ever-had texture on the inside.  And the flavor is what was so pleasing to me.  I think what I dislike most about typical pancakes is that cakey, white flour, bland taste that comes with them.  These, on the other hand, have a tiny bit of nuttiness from the oat flour and that hint of cinnamon is the perfect compliment.  The very best part?  They are packed with protein and nourishment…and there’s no refined sugar or flour so you can feel extremely good about starting your day with these.  They are great for freezing, too.  I just make an entire batch and freeze each leftover cake on a cookie sheet in a single layer.  Once they are frozen I transfer them to a plastic freezer bag to store.  I pull them out in the mornings and zap them in the microwave for about 2 minutes and they taste as good as new…perfect quick breakfast that my toddler adores.

Protein-Packed Oat Pancakes

Notes:  This recipe can easily be halved.  Be sure to use gluten free oats if you would like to make this recipe gluten free.  Also, if you do not have oat flour its very simple to create a flour from old fashioned oats.  Simply place 2 3/4 cups of oats in the food processor and process until they become a flour-like texture.  You can also do this in large quantities and store in an airtight container until next time you need it.

Ingredients

4 Eggs

2 Cups Greek Yogurt

1 Cup Milk (preferably whole or 2%)

1 Tablespoon Honey or Pure Agave Nectar

2 3/4 Cups Oat Flour

1 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/8 Teaspoon Cinnamon

Butter or Coconut Oil

Directions

In a large bowl whisk together eggs, yogurt, milk and honey until combined.  Stir in oat flour, baking soda, salt and cinnamon.

Heat a dab of butter or oil in a large skillet or griddle.  Add pancake batter, 1/4 cup at a time, and cook until tiny bubbles form on the top of the cake.  Flip and cook for an additional minute.  Makes 15 pancakes.

Protein Packed Granola

~ nourishedpeach ~ 2 Comments

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I am always trying to create new ideas for healthful, protein rich breakfasts and snack ideas for my toddler, specifically, and this recipe is one I will continue to utilize (it doesn’t hurt that my husband and I love it, too).  It is a great replacement for store bought cereals that are loaded with refined flours, sugar and additives.  This granola is packed with real protein, fiber and antioxidants and is sweetened with pure maple syrup which contains great amounts of manganese and zinc.  All in all it’s a great treat to have on hand, whether you eat it for breakfast with milk poured over it or you grab a cluster for a mid afternoon fix.

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Protein Packed Granola

Inspired by this recipe

Notes:  quinoa flakes and flax meal (ground flaxseed) are available at every market I’ve been to…you can typically find them in either the gluten free or health food aisle.  also, i use 1/3 cup maple syrup here but the granola is not overly sweet.  if you prefer a sweeter granola go for the 1/2 cup.

Ingredients

2 1/4 Cups Quinoa Flakes

1/4 Cup Flax Meal

1/2 Cup Sliced Almonds

1/2 Teaspoon Cinnamon

1/4 Teaspoon Salt

1/2 Cup Peanut Butter (no sugar added)

2 Tablespoons Coconut Oil or Butter

2 Egg Whites, beaten

1/3-1/2 Cup Pure Maple Syrup (no sugar added)

Dried Fruit such as blueberries, cranberries, etc, optional

Directions

In a small microwave safe bowl melt peanut butter and coconut oil or butter for 20 seconds or until oil/butter is just melted.  Set aside to slightly cool while you measure out the dry ingredients.

Preheat oven to 350 and line a baking sheet with nonstick foil or parchment paper.  In a medium bowl, combine quinoa flakes, flax meal, almonds, cinnamon and salt.

Add maple syrup and egg whites to the peanut butter mixture and whisk until combined.  Pour mixture over the dry ingredients and stir well to coat.  Pour mixture onto baking sheet and bake for 20-25 minutes or until golden and slightly crispy.  Remove from oven and stir in dried fruit, if desired.  Cool completely before storing in an airtight container for up to 1 week.

Spaghetti with Fresh Tomatoes

~ nourishedpeach ~ 1 Comment

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This is the perfect dish for those early home grown tomatoes that aren’t as sweet and ripe as the ones produced later in the season; they’ve still got that fresh flavor, a hint of sweetness and are wonderfully juicy.  We picked up a few at the farmers market this past weekend and I couldn’t have put them to better use.  This dish is so light and fresh and would be perfect paired with grilled chicken.  It literally took about 25 minutes to prepare from start to finish; you’ll be amazed at how something so effortless can taste so effortful.

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Spaghetti with Fresh Tomatoes

Ingredients

16 Ounces Quinoa Pasta or Brown Rice Spaghetti + 1 Cup Cooking Liquid

1/4 Cup Olive Oil

6 Cloves Garlic, chopped

2 Medium Tomatoes, chopped

1/3 Cup Half and Half

1/4 Cup Chopped Basil

1 Cup Fresh Shredded Parmesan Cheese

1-2 Teaspoons Crushed Red Pepper Flakes

Salt and Pepper to taste

Directions

Cook spaghetti according to package directions.  Once pasta is cooked reserve 1 cup of the pasta water and set aside; drain the pasta.  As pasta is cooking heat olive oil in a large pan over medium heat.  Add garlic and sauté for 1 minute, being careful not to burn it.  Add tomatoes and juices and simmer over low heat for 8-10 minutes or until tomatoes begin to break down, stirring occasionally.  Stir in half and half and let simmer for another 2 minutes.  Add pasta to the pan and stir to coat with the sauce.  Stir in basil, parmesan, red pepper flakes and salt and pepper to taste.  Serves 4.

Shrimp and Kale Risotto

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If a risotto isn’t in your kitchen’s repituar I highly suggest you make it happen.  People can be so turned off by the “sophisticated” name and taste of the dish that they are afraid to try it at home.  What they don’t realize is that is is one of the most fundamentally simple dishes there is to prepare.  And my favorite part about it (aside from it’s light yet rich, comforting taste) is that if you have the method down, which basically just consists of stirring (yes, literally), you can do a million and one different takes on this dish.  Swap out your favorite proteins, vegetables, herbs and spices and you have a entirely new tasting one pot meal.  I’m telling you, you have got to try this…you’ll be amazed at how fast and easy it is to prepare and the taste will absolutely impress each lucky duck sitting at your table.

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Shrimp and Kale Risotto

Note:  Aborio rice can be found in any supermarket in the rice aisle.  Also, both pinot grigio and chardonnay work well for the wine in this recipe.  Last, this can be a gluten free dish if you ensure that your chicken stock is GF (most are).

Ingredients

5 Cups Chicken Stock

2 Tablespoons Olive Oil

1 Cup Diced Onion

1 1/2 Cups Aborio Rice

1/2 Cup Dry White Wine

1 1/2 Cups Fresh or Frozen Chopped Kale

1/2 Cup Fresh Grated Parmesan Cheese

1 Pound Shrimp, peeled and deveined

Salt and Pepper To Taste

Chopped Parsley, optional for garnishing

Directions

In a medium saucepan bring chicken stock to a boil.  Turn heat down and keep at a low simmer.

In a large saucepan heat olive oil over medium heat.  Add onion and sauté until it begins to soften, about 4 minutes.  Add rice and toast, stirring constantly, about 2 minutes.  Add wine and let simmer until the liquid is cooked out, about 2 minutes.  Add 1/2 cup of the simmering chicken stock and stir constantly until liquid is absorbed, about 2 minutes.  Continue adding the stock, adding 1/2 cup at a time, stirring very frequently and allowing each addition of the stock to absorb before adding the next 1/2 cup.  Continue this process for 15 minutes.  Add kale and shrimp and continue adding the stock, 1/2 cup at a time until the rice is tender, creamy and the shrimp is cooked through, about 5 additional minutes.  Stir in parmesan cheese and salt and pepper to taste.  Top with fresh parsley, if desired, and serve.  Serves 4

Asian Chicken Wild Rice Salad

~ nourishedpeach ~ 3 Comments

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I love this salad.  Like, so much that I made it yesterday and I am eating the last of it as I write.  The recipe makes enough for 8-10 servings, you guys.  I mean we did have it for dinner last night and my husband took some for lunch today but seriously, me, pull yourself together.

About five years ago a client of mine gave me a bag of amazing, beautiful wild rice that was grown on her family’s farm…and she included a recipe very similar to this one with it.  It is an awesome recipe and I have been making it regularly ever since then but just last night I decided to turn it Asian.  Why, you ask?  Apparently you are unaware that I was born in Thailand in my past life and love and adore anything with Asian flavor..hence, why I am able to eat enough servings of this stuff to feed a small country.  I will never make it the old way again…it’s seriously craveable.

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Asian Chicken Wild Rice Salad

Note:  this salad gets better with age so make it in advance if you are able.

Ingredients

1 Large Garlic Clove, grated or pressed

1/3 Cup Rice Wine Vinegar, unseasoned

1/2 Cup Olive Oil

1/2 Tablespoon Sesame Oil

1 Tablespoon Dijon Mustard

3 Teaspoons Agave Nectar or Honey

3/4 Teaspoon Salt

1/4 Teaspoon Pepper

2 Cups Cooked Chopped Chicken

1 1/2 Cups Wild Rice

1 Red Pepper, diced

1/2 Cup Sugar Snap Peas, sliced

4 Green Onions, Chopped

Chopped Walnuts or Almonds, optional

Diced Avocado, optional

Directions

Cook wild rice according to package directions substituting chicken stock for half the amount of water recommended.

Make vinaigrette:  In a small bowl combine garlic, vinegar, olive oil. sesame oil, dijon, agave or honey, salt and pepper.  Whisk until well combined.

Make salad:  Combine chicken, wild rice, red pepper, snap peas and green onions in a large bowl.  Pour vinaigrette over and mix to coat well.  Chill.  Serve topped with diced avocado and nuts, if desired.  Makes 8-10 servings.

Quinoa Cakes

~ nourishedpeach ~ 1 Comment

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I have to be honest.  My main reasons for eating quinoa are for the health benefits and the sense of fullness it gives me, not necessarily the taste.  I’ve tried it in pilafs, casseroles, baked goods, salads, you name it and while it is not horrible tasting, I am just never wowed by the flavor of a dish with quinoa in it.  Until I met these quinoa cakes.

About a year ago I had some leftover cooked quinoa in the fridge so I decided to throw a bunch of ingredients with it and fry them on the stove into “cakes”.  I typically do this with leftover rice so thought I would give it a try.  The taste was shockingly good but the texture wasn’t perfect, they fell apart on me while cooking them.  After a few other attempts and some changes in the ingredients and process they are just what i was hoping for.  Nutty, cheesy, crunchy on the outside gooey on the inside wonderfulness.  They contain an insane amount of protein, magnesium, iron, fiber and vitamins and are the perfect meal in one little cake. Your kids will love them dipped in anything…we prefer a dolop of sour cream and salsa right on top.

One last note….my freezer is never without these.  I make a batch, freeze them and pull a few out for quick lunches.  They reheat wonderfully in the oven or microwave.

Quinoa Cakes 

Ingredients

3 Cups Cooked Quinoa, cooled

1 Cup Oats

1 Cup Shredded Cheddar Cheese

2 Cups Fresh Spinach Leaves, chopped

1/3 Cup Cooked Corn Kernels

5 Eggs, lightly beaten

2 Teaspoons Onion Powder

1 1/2 Teaspoon Baking Powder

1 Teaspoon Salt

1/2 Teaspoon Pepper

Directions

Preheat oven to 400 and grease a baking sheet with butter or oil.  Combine all ingredients in a large bowl and use your hands to mix well.  Form mixture into patties using either 1/4 cup or 1/3 cup measuring spoon so that they are all about the same size.  Place cakes on greased baking sheet about 2 inches apart.  Bake for 15-20 minutes or until bottoms turn golden.  Flip over and bake the other sides for 5 additional minutes.  Makes 10-12 cakes.