Category Archives: Breakfast

Fluffy Blueberry Pancakes

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Servings: 6, Serving Size: 1 pancake

Calories:  195, Protein: 4.14 g, Carbohydrate: 28.7 g, Fat, total: 7.23 g,  Saturated Fat: 19.8 mg,  Sodium: 349.0 mg 

Ingredients:

1 cup all-purpose flour

1 egg

1 tsp baking powder

½ tsp baking soda

¼ tsp salt           

1 cup buttermilk

¼ cup sugar

¼ cup butter, melted

¾ cup blueberries

Directions:

If you do not have buttermilk on hand, relax, you can make your own.  Add 1.5 tbsp of white vinegar into a 1 cup measuring cup. Fill the measuring cup with milk-you can use whole milk but I prefer low fat or skim (less fat, and less calories). Stir gently to evenly distribute the vinegar, throughout the milk.  Let it sit for 5 minutes, giving it time to coagulate slightly.

In a large bowl, combine the flour, salt, baking powder, baking soda, and sugar. Mix together using a spatula.

In another bowl, mix together egg, buttermilk and melted butter. (Try not to over mix). Pour this into the flour mixture, distributing evenly with the help of a spatula until thoroughly combined.

Spray a skillet with cooking spray, and place on low-medium heat. 

Use a 1/2 cup to scoop the batter unto the griddle. Next, take a handful of the blueberries and drop them individually on top of the batter. (This is the absolute best way to make blueberry pancakes because the blueberries stand out and look incredibly juicy. Also when you flip the pancake over, they gain direct contact with the skillet, and get an even distribution of heat).

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After about 2-3 minutes, when the edges, start getting brown, flip the pancake over for an additional minute.

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Serve hot with light syrup/whipped cream.

Veggie Lover’s Overstuffed Omelet

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Servings: 2, Serving Size: 1/2 omelette

Calories:  140 Protein: 9 g, Carbohydrate: 10 g, Fat: 7 g, Potassium: 533 mg, Sodium: 303 mg, Fiber: 4 g

Ingredients:

½ cup spinach, chopped

½ cup mushrooms, cooked

1/3 cup olives

¼ cup of cherry tomatoes, halved

2 eggs

1 tbsp skim milk

1/3 cup white onions, chopped

½ tsp rosemary

Salt and black pepper to taste

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Directions:

In a small bowl, combine the eggs, milk, rosemary, and onions. Add a dash of salt and black pepper. Whisk together then set aside.

Spray an oven-safe skillet/ pan with cooking oil, place on low-medium heat, and then pour the eggs in. When the bottom starts to solidify, remove from the heat and add the rest of the toppings.

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Place the skillet in the oven, on the broil setting for 2 to 3 minutes. Remove from the oven, and fold over. Transfer onto a plate.

You can sprinkle your favorite cheese on top for an extra yum factor.