recipes

{Recipe} Peanut Butter Breakfast Shake

by Sally on September 16, 2014

Peanut Butter Breakfast ShakeBreakfast is not my fifth grader’s favorite meal of the day. (My first grader, on the other hand, practically jumps directly from his bed into a seat at the kitchen island with a spoon in his hand.)

I invented this breakfast shake one morning to sweeten the deal. It’s something fun and filling. I also love that it’s full of calcium, potassium, and protein to start his day.

You can easily adjust this recipe to your tastes and needs by:

  • Subbing in a non-dairy milk such as almond or soy
  • Using your favorite kind of nut butter
  • Adding just one date (or omitting them completely) if you want less sweetness

Keep in mind that you’ll need a high powered blender to really pulverize the dates. I first heard of blending dates into a shake from Katie of Mom’s Kitchen Handbook, whose Creamy Dreamy Banana Date Shake is another sweet and satisfying favorite.

For more breakfast ideas, listen to the new episode of my podcast with Dr. Dina Rose, The Happy Bite, which is all about breakfast this week. Want more breakfast recipes? Try my Scrambled Egg Muffins and Yogurt & Flaxseed Waffles.

Peanut Butter Breakfast Shake

Back-To-School Peanut Butter Breakfast Shake
Author: 
Serves: 1
 
Ingredients
  • 1 peeled, frozen banana
  • 1 cup milk
  • 1 tablespoon natural peanut butter
  • 2 small pitted dates
  • ½ teaspoon vanilla
Instructions
  1. Place all ingredients in a blender and blend until smooth.
  2. Serve immediately.

Peanut Butter Breakfast Shake

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16 Yummy Ways To Get More Whole Grains

by Sally on September 5, 2014

Johnnycakes from Real Mom Nutrition

Switching from refined grains to whole grains is really a no-brainer for health. Unlike refined grains (think bread and pasta made with white flour), whole grains contain all the naturally-occurring parts of the grain. That means more protein, fiber, vitamins, and minerals–and according to research, maybe even a lower risk of cardiovascular disease and type 2 diabetes (plus a healthier body weight).

In honor of Whole Grains Month, I’m participating in the Whole Grains Council’s “Make the Switch” recipe contest, along with 15 other bloggers. Our task was to create a delicious recipe starring a whole grain. So my intern Hannah and I created this recipe for Spiced Johnnycakes With Apple Compote, which are a fun, seasonal alternative to regular pancakes. They feature whole grain cornmeal. (We used Arrowhead Mills Organic Yellow Cornmeal.)

Spiced Johnnycakes from Real Mom Nutrition

Spiced Johnnycakes With Apple Compote
Serves: Makes 8-10 pancakes
 
Ingredients
  • 2 cups fine-ground yellow or white whole grain cornmeal
  • 1 tablespoon brown sugar
  • 1½ teaspoons of salt
  • ½ teaspoon cinnamon
  • ⅛ teaspoon nutmeg
  • 2 cups boiling water
  • ½ cup milk (estimated)
  • Butter (for the pan or griddle)
  • Maple syrup
  • Compote:
  • 3 cups chopped apples
  • 2 tablespoons water
  • Juice of ½ a lemon
  • 2 tablespoons maple syrup
  • pinch of clove
  • pinch of cinnamon
Instructions
  1. In a medium bowl, whisk together cornmeal, brown sugar, spices, and salt. Pour in boiling water and mix until you form a paste. Let batter sit for one minute.
  2. Gradually add in milk one tablespoon at a time and stir, stopping occasionally to check the consistency of the batter. It should feel like thin mashed potatoes.
  3. Melt 1 tablespoon butter in a cast-iron skillet or on a griddle. Using a measuring cup, pour ¼ cup of batter onto the skillet for each johnnycake, spreading them out to about a 4-inch diameter. Cook on each side until golden brown, about 3 minutes each side. Re-butter griddle or skillet for each new set of johnnycakes.
  4. For the compote, core and roughly chop apples. Place water and apples in medium saucepan and bring water to a boil over medium-high heat. Once boiling, reduce heat to low and cover. Allow compote to simmer for about 10-15 minutes or until apples have softened. Add lemon juice, syrup and spices.
  5. Serve Johnnycakes warm with apple compote and a drizzle of maple syrup.

Turns out, Hannah and I are facing some stiff competition in this contest. Check out the other recipes and be prepared to start pinning:

If you head over and vote for your favorite, you’ll be entered to win $500 and a pretty great selection of whole grain products.

The five recipes that earn the most votes will be entered into a “cook-off” next month, with prizes for the top three.

MakeSwitch_logo

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{Recipe} An Easy & Delicious Cinnamon Quick Bread From 100 Days Of Real Food

September 3, 2014

Like so many others, I’ve followed Lisa Leake’s blog 100 Days of Real Food for several years. For those who don’t know the backstory, what started as her family’s experiment to eat no processed foods for 100 days (bringing separate food to parties, eschewing all white flour and sugar, and avoiding anything in a package with […]

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{Recipe} Whole Wheat Zucchini Muffins

August 14, 2014

This is a guest post by my intern, Hannah Bills, who blogs at Pretty Normal Diet. Over the last few months, Hannah has been helping me create recipes, take photographs, and brainstorm ideas, plus fetching my coffee and picking up my dry cleaning (kidding about that last part).  Hello all! My name is Hannah, sometimes known at Real Mom Nutrition […]

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{Recipe} Roasted Balsamic Brussels Sprouts

August 7, 2014

Poor, maligned Brussels sprouts. They’ve long been a punchline, shorthand for “yucky healthy food that nobody wants to eat”, and a dinnertime villain in children’s books–most likely because they were served boiled-to-mush one too many times by well-meaning parents. Now Brussels sprouts are finally getting their due. Roasting has become one of the most popular ways […]

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{Recipe} Real Simple Blueberry Jam

July 28, 2014

Blueberries are, hands-down, my favorite fruit. To me, it’s not really summer until I’ve picked many, many pounds at a local farm–then eaten so many that I get a stomachache. Still, I usually end up with leftovers. So I make muffins, pancakes, and fruit leathers and tuck a few bags away for the winter. I also love […]

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Why I Love My Old-School Recipe Book

July 23, 2014

Did you have a scrapbook as a child? I did. In the pages of mine are ticket stubs to U2 and Depeche Mode concerts, photos from church camp, and dried corsages from high school homecoming dances. I don’t know if kids today keep scrapbooks (at least the paper kind) but I’m so thankful for mine. It’s like a roadmap […]

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Dinnertime Survival Trick: Make Bacon In Your Oven

July 9, 2014

Throughout the pages of my new book Cooking Light Dinnertime Survival Guide are tricks that help me save time, money, and sanity. I call them “Crazy Tricks That Actually Work”. I’m sharing a few of these on my blog. I’ve been known to say that I could be a vegetarian if it weren’t for bacon. (My kids […]

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The Easiest Frozen Treat Ever

July 5, 2014

It’s all about staying cool right now, which means stocking your freezer with some cold, frosty goodies. Frozen grapes are the perfect one-ingredient frozen treat: Rinse, de-stem, place them in a freezer-safe bag, and lay them flat in your freezer. Be sure your kids can easily reach them for self-serve summer snacking. They taste like […]

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Snack Girl To The Rescue! (Plus How To Make Brown Rice In Your Oven)

June 28, 2014

Are you a fan of the popular blog Snack Girl? You should be. Author Lisa Cain dishes up recipes and strategies for healthy eating in a way that’s smart, funny, and best of all, totally nonjudgmental. You’re not getting Wisdom From On High, from someone who naturally prefers kale over cookies (and can’t believe everyone […]

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