DAY 7-

February 15, 2010

Moist Blueberry Pancakes

2          cups     whole wheat flour

2          tsp        baking powder

1/2       tsp        salt

1/4       tsp        ground cinnamon

1/8       tsp        ground allspice

2          cups     soy milk

2          Tbs      maple syrup, plus more for serving

3          medium           bananas

4          oz        apple sauce (1/2 cup)

2          cups     blueberries

Maple Syrup

In a large bowl, combine the flour, sugar, baking powder, salt, cinnamon, and allspice and set aside.

Mash well two of the bananas and mix with the soy milk; stir in maple syrup and apple sauce. Pour the wet ingredients into the dry ingredients, mixing with a few swift strokes until just combines. Chop the remaining bananas. Fold bananas and blueberries in until just incorporated.

Heat a lightly oiled griddle or skillet over medium heat. Cook pancakes and serve with maple syrup.

 Quinoa Salad

1 cup quinoa, uncooked

1/3 cup dried cranberries

1/4 cup diced red onion

1/4 cup chopped fresh parsley

1/3 cup sliced almonds

Orange Vinaigrette:

Zest of 1 orange

1/4 fresh orange juice (about 1/2 orange)

1/4 cup extra virgin olive oil

salt and pepper

Bring 2 cups of water to a bowl and add quinoa. Cover; reduce to a simmer for 12 minutes. Turn off heat and leave quinoa covered to cool for 5-10 minutes.

Meanwhile, make the orange vinaigrette. Combine ingredients and whisk well. Season to taste.

When quinoa is ready, fluff with a fork as you would rice. Combine quinoa with cranberries, red onion, almonds, and parsley and toss with vinaigrette. Serves 2.

Simple Shells and Mixed Salad

Simple Shells:

1/2       lb         whole wheat pasta shells

1/4       cup      Extra Virgin Olive Oil

2          large     fresh tomatoes, chopped

1/2       cup      fresh basil, chopped

Salt and freshly ground black pepper, to taste

Add the pasta to a large pot of salted boiling water and cook until al dente.

Drain pasta and immediately mix in oil, tomatoes, and basil. Season with salt and pepper.

Serve warm or at room temperature.

Servings: 4

Mixed Salad:

Use whatever is left of the lettuces you bought at the store and put whatever veggies are left in the fridge, such as-

Red leaf lettuce. Green leaf lettuce. Sliced almonds. Shredded carrots. Avocado. Tomato. Herbs. Mushrooms. Peppers.

Use any leftover vinaigrette dressing you have from a previous recipe.

(This might also be a good night to have a bowl of leftover soup.)

Previous post:

Next post: