Banana Pancakes

Banana Pancakes

Breakfast for dinner has become a weekly tradition at my house, and who eats breakfast for dinner without pancakes! I wanted to change up our typical pancake dinner and make it a little healthier. The first time I tried making banana pancakes they didn’t turn out quite right. With a little experimenting I came up with a kid-approved recipe!

Banana Pancakes

Ingredients:

  • 1 ripe banana
  • 2 eggs
  • 1/8 cup oats
  • 1/8 tsp cinnamon
  • 1/4 cup Strawberries to top

Directions:

  • Mash banana in a bowl, then whisk in eggs, once combine stir in oats and cinnamon. Let set for 5 minutes.
  • Warm skillet to medium heat. Use 1/4 cup scoop for each pancake. Allow pancake to completely cook on one side and it is noticeably holding its shape before flipping.
  • This recipe will make 3 pancakes.

Enjoy!

Spiced Porkloin

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Spiced Pork Loin

Prep once, eat twice! This is my rule when making pork loin. Pork loin comes in a pack of 2. When I first started cooking pork I was disappointed that I could not just buy one. Now, I rub the spices on each pork loin, place one in a baking dish to cook and the other in a bag and put it in the freezer.

Spiced Pork Loin

Makes 4, Prep Time: 10 minutes, Cook Time: 25 minutes

Ingredients:

  • 16oz pork tenderloin
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon chile powder
  • 1 teaspoon ground cumin
  • 1 teaspoon cinnamon
  • 4 teaspoons garlic infused olive oil (can sub olive oil)
  • 4 Tablespoons brown sugar, packed
  • 2 teaspoons fresh garlic, finely chopped (omit for lowFODMAP)

Directions:

  1. Preheat oven to 350 degrees.
  2. Stir together salt, pepper, cumin, chile powder, and cinnamon, then coat pork with the spice rub.
  3. Stir together brown sugar, garlic, and olive oil and pat onto top of tenderloin. Place pork in a roasting pan and cook in the oven for 25 minutes.

Tips:

  1. Line baking dish with foil for easy clean up!
  2. Pork loin comes in a package of 2. Season both, cook one pork loin and place the other in a freezer bag.

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Turkey Burgers

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Turkey Burgers

I love meals that I can decide to make at 5pm and have on the table in 30 minutes! These turkey burgers use ingredients that you likely have in your kitchen. They are simple to whip up and my husband told me they are “blog worthy”.  To make lowFODMAP use gluten free bread crumbs.

Turkey Burgers

Serves 4

Ingredients:

  • 1 lb 93/7 lean ground turkey
  • 3 Tbsp bread crumbs
  • 1.5 Tbsp Bubbies pickle juice
  • 1.5 tsp Dijon mustard
  • ½ tsp Worcestershire sauce
  • Salt and pepper to taste

Directions:

Mix all ingredients together. Make burger patties. Cook for approximately 10 minutes, flip patties and cook for another 5-10 minutes until cooked through.

Cooking tip: Make turkey burgers in a pan on the stove. Add 1/8 cup water to pan for burgers to cook and not dry out. You may need to add more water half way through cooking.

Tomato Basil Frittata

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Tomato Basil Frittata

Waking up, making breakfast and then hurrying to get to work on time is overwhelming!  I love making a frittata on Sunday and eating it throughout your week!

Note: To make this recipe low in FODMAPs use Lactaid milk.

Tomato Basil Frittata

Prep Time: 15 min, Cook Time: 35-45min

Serves: 6

Ingredients:

  • 8 eggs
  • ½ cup milk
  • 1 tomato sliced thin
  • ½ cup chopped spinach
  • 1/4 cup chopped basil
  • ½ cup cooked Alfresco chicken sausage
  • Salt and black pepper to taste

Directions:

  1. Preheat oven to 350. Spread thin coat of butter or spray on 8×8 baking dish.
  2. Whisk eggs and milk in a bowl.
  3. Pour ½ of egg mixture in baking dish.
  4. Spread spinach, basil and cooked chicken sausage in baking dish.
  5. Pour other ½ of egg mixture in baking dish.
  6. Top eggs with tomato slices.
  7. Bake at 350 for 35-45 min
  8. Garnish with basil.

Sweet and Sour Chicken

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Sweet and Sour Chicken

I grew up eating sweet and sour chicken, it is a family favorite! I have lightened up this recipe and it still tastes like home!

Ingredients:

  • 2 Tbsp Canola Oil
  • 1 lb Boneless Skinless Chicken Breasts
  • ½ tsp salt
  • ¼ tsp ground red pepper
  • ¼ tsp ground black pepper
  • 2 cups mixed peppers and onions, fresh or frozen
  • 1.5 cups chopped carrots, approx. 3 medium carrots
  • 2 cups diced tomatoes, approx. 2 medium tomatoes
  • 1 20oz can pineapple in 100% juice
  • 2 Tbsp brown sugar
  • 4 Tbsp rice wine vinegar
  • 2 Tbsp apple cider vinegar
  • 2.5 Tbsp tapioca starch or corn starch
  • 2.5 Tbsp water
  • Rice – optional

Directions:

Heat 1 Tbsp canola oil and ½ cup water in pan. Cube chicken then season with salt, red pepper and black pepper. Sauté chicken until cooked through, then set aside with any excess liquid. Use the same pan, add 1 Tbsp Canola Oil then sauté carrots, onions and peppers until onions are translucent. Add canned pineapple with juice, 1 cup tomatoes and cooked chicken. Heat all ingredients to a simmer. In a separate bowl mix tapioca starch and water. After all ingredients are simmering turn off heat and mix in tapioca starch/water mixture, let stand for 5 minutes, then serve.

Serve over rice. You can omit the rice to keep the carbohydrate content lower.

Chicken Salad

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Chicken Salad, Salad

This recipe is so yummy my son must sneak a bite while I am taking a picture! The chicken salad includes pickles which is a great opportunity to eat prebiotics and probiotics, simply use fermented pickles! Make a large batch and use leftovers for lunch.

Chicken Salad, Salad

Serves: 4

Ingredients:

  • 1 lb Boneless Skinless Chicken Breasts
  • 2 tsp Mustard
  • 3 Tbsp “Just Mayo”
  • 2 tsp Apple cider vinegar
  • 2 Bubbies pickles
  • 1 tsp Bubbies pickle juice
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 8 cups mixed greens
  • 2 cups Grapes
  • 2 cups Cucumbers

Directions:

Cook and shred chicken. Allow chicken to cool, then add mustard, mayonnaise, apple cider vinegar, pickles, pickle juice, salt, and black pepper. Mix together.

Serve 2 cups greens, ½ cup chicken salad, ½ cup grapes, ½ cup cucumbers.

Enjoy!

Smoothie Bowl

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My son has been refusing fruit recently, so I decided to be creative with lunch today. This smoothie bowl was a hit. I told him it is like ice cream and it was gone in not time!

DYK: Smoothies are a simple way to get fruits and veggies into your diet. Add protein powder and whole grain cereal, and you have a meal!

Smoothie Bowl

Ingredients:

2 cups frozen fruit (I used peaches, strawberries and blueberries)

1/3 cup coconut milk (or milk of choice)

1 scoop protein powder (20 grams protein)

1 kiwi

1/4  avocado

1/8 cup favorite whole grain cereal crushed

1 T coconut flakes

Directions:

Place frozen fruit in a bowl and thaw for 1 minute. In a blender add frozen fruit, milk and protein powder. I use my ninja single serve cup! Blend until smooth. Then pour into a bowl and top with kiwi, avocado, and crushed whole grain cereal mixed with coconut. Add variety with different frozen fruit and topping selections.

Salmon with Strawberry and Cucumber Salsa

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Salmon with Strawberry and Cucumber Salsa

Serves: 4, Prep Time: 15 minutes, Cook Time: 10 minutes

Ingredients:

Salmon:

  • 4 Salmon Filets
  • 2 Tbsp Garlic infused Olive Oil
  • 2 Tbsp Lime juice
  • ¼ tsp salt
  • ½ tsp black pepper

Salsa:

  • 1 pint fresh strawberries, diced (2 cups)
  • 1 English cucumber, peeled and diced (2 cups)
  • 2/3 cups chopped red onion
  • 2 Tbsp chopped cilantro
  • 2 Tbsp fresh lime juice
  • ½ tsp salt
  • 1 jalapeno pepper, seeded and minced

Directions:

Coat salmon with lime juice, salt and pepper. Add 2 Tbsp garlic infused oil in saute pan. Cook salmon for approx. 5 minutes on each side. When fish is done it should flake easily with a fork.

Combine all salsa ingredients in a bowl and toss to combine. Store in an airtight container and chill until ready to use. (Makes approx. 3 cups.)

Top Salmon with Salsa and Enjoy!