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panini’s & poppyseed pancakes

I was exhausted last night, but luckily had dinner waiting for me when I came home!  Brant whipped up some Tomato, Basil, Mozzarella Panini’s with Sweet Potato Fries.

On seeded whole grain bread, which was amazing!

I had him spread some Roasted Red Pepper & Artichoke spread from Trader Joes on mine.  This spread is incredible, try it!

It was delicious once pressed.

Paired with sweet potato fries, even more amazing!

To make the fries he just cut them up and sprinkled them with seasonings.

While he cooked, I sipped on a Pomtini!

A great, quick Friday night dinner!

I had a snack yesterday afternoon that I just have to tell you guys about because it was so good.  Apple clusters from Trader Joes!  They are delicious!

Has anyone noticed my obsession with Trader Joe’s, yet? 🙂

Anyways, on to breakfast this morning, which was also made by my husband!  Poppyseed Pancakes from 101cookbooks.com, which were so different and so good!

Poppyseed Pancakes

adapted from 101cookbooks.com

We cut the recipe in half to serve 2 (with 2 pancakes still leftover)

Ingredients:

  • 1 cup white whole wheat flour
  • 1/2 teaspoon aluminum-free baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon fine grain sea salt
  • 1/6 cup poppy seeds
  • 1/4 cup sunflower seeds, toasted until deeply golden
  • 1 1/8 cups organic buttermilk
  • 1 large organic egg, lightly beaten
  • 1 tablespoon butter, melted
  • 1/2 cup rolled oats (added)

Directions:

1. Combine all ingredients in a medium bowl and mix.  Be careful not to over mix!

2. Heat up your skillet (or pan) and cook pancakes!

3. Cook until golden brown.

4. Serve with citrus maple syrup (recipe to follow) or syrup of your choice!

Citrus Maple Syrup

from 101cookbooks.com

Ingredients:

  • 1-2 oranges, peeled and chopped into small bits
  • 1 lemon, peeled and chopped into small bits
  • 1/4 cup turbinado sugar (or other natural cane sugar)
  • 1/4 cup pure maple syrup

Directions:

1.  Cut up oranges and lemon and place in a small pot with sugar ad syrup.

2. Heat over medium heat until sugars melt and become syrup.

3. Simmer until pancakes are ready to keep warm!

Serve warm pancakes with a dollop of plain greek yogurt (if desired) and citrus syrup.  Garnish with sunflower seeds.

This was a great pancake recipe.  I am normally not a pancake or waffle fan, so when we make them, I like them to be different and more filling.  This was perfect!  Heidi has phenomenal recipes on her website – check them out.

We are off to explore for the day.   See you later on.  Happy Saturday!!

got to love chocolate

Ok, so I’m a chocoholic…I would say that I eat chocolate at least once a day in some form or another.  Breakfast this morning was a chocolate lovers paradise!

Stew Leonards whole grain toast smeared with homemade chocolate almond butter!!  I whipped up this almond butter last night, since I was craving something healthy, sweet and chocolatey.

(oopps – guess I couldn’t wait to take a bite before I snapped this photo! :))


Almonds do have a high fat content, but they are very good for you!  They are a great source of monounsaturated and polyunsaturated oils, protein, potassium, magnesium, calcium, iron, zinc and vitamin E.  They are great for your body, and for your heart!  A small handful of almonds is a great snack because they will fill you up, and are easy to bring on the go.

I bought some raw almonds at Trader Joe’s last week, so I decided to try to make my own almond butter!  It is a very easy process, and if you buy your almonds somewhere like Trader Joe’s (where they are cheap!) then you’ll save yourself some money as well.  Buying almond butter at a store can be upwards of $10 a jar!  I purchased a 1 pound bag of raw almonds for $5.49, and only used 1 cup for this recipe!  I still have over 1/2 of the bag left.

Homemade Chocolate Almond Butter

Ingredients:

  • 1 cup Raw Almonds
  • 5-6 ounces Dark Chocolate
  • Splash of Agave Nectar

Directions:

  • Take 1 cup of raw almonds and throw them into a food processor (or blender).

  • Process on high, until the almonds form an almond meal (a flour-like consitency).

  • Add 5 blocks of chocolate bar (or about 5-6 ounces of chocolate).  I added 3 blocks, then went back for 2 more to make this butter more chocolatey!

  • After the chocolate is blended into the almonds, add a few squirts of agave nectar for sweetness.  I used Almond flavored, since I had it in my cabinet, but anything will do.

(this flavor of almond agave nectar is delicious!  It has a slight almond flavor, definitely not too overpowering.  I’ll give it a try in tea sometime!)

  • Continue to blend until the mixture creates a butter-like consistency.  It will be a big drier than store bought nut butter, but still spreadable and even more delicious!

Well, it is delicious straight out of the jar!  And, it was even more tasty on my whole grain toast!

Next up for breakfast was a new smoothie flavor that I have been dying to try!

Chocolate Cherry Smoothie

Ingredients:

  • 1 cup Frozen Cherries
  • 1/2 Banana (next time i’d use the whole!)
  • 1 tablespoon ground Flaxseeds
  • 1 scoop or packet Amazing Grass Kidz Chocolate SuperFood
  • 1/2 cup Almond Milk
  • Squirt of Agave, if desired
  • Handful ice cubes
  • Water if needed

Directions:

  • Add all ingredients above to a blender and blend until smooth!  I needed to add about 1/2 cup water to make the consitency drinkable.

Trader Joes Frozen Cherries – they have great prices on their frozen fruit, so I always have a freezer full of it!

Yummy banana thrown in there!

Ground flaxseed

The Amazing Grass products are definitely an aquired taste for me.  I cannot get over the wheatgrass flavor, but I do love the chocolate products (of course!).  I used the Kidz Chocolate Superfood here because I find the taste to be more chocolatey than their other products.  It is great in smoothies, and a great way to get some veggies into your breakfast!

I am a big fan of almond milk in my cereal, smoothies, and tea!

Almond agave

Add a handful of ice, and blend!

That was my kind of breakfast. 🙂