Healthy Recipes

5 comments

1 Barbara { 01.18.09 at 5:50 pm }

Hi Diane,
I see you have a post regarding your Oatmeal Kitchen Sink Pancakes but I don’t see a recipe, I’d love to try them. If you have a chance can I get a copy of the recipe? Thanks, Barbara

2 Diane { 01.19.09 at 1:42 pm }

It’s under WTSC tri program. But here you go!

Oatmeal Kitchen Sink Pancakes

Ingredients:
2 ½ cups Uncooked Old-Fashioned Oatmeal
1 tsp Baking Powder
1 tsp Vanilla Extract
1 Cup Rice Milk with Vanilla OR 1 Cup Skim Milk
1 Cup Frozen Blueberries OR 2 Bananas
1 Cup Nuts Of Your Choice
6 Eggs or 1 Cup Egg Whites
Add ¼ cup Ground Flax Seed

Beat eggs until they are frothy.

Mix all ingredients together in a food processor. If you like chunkier pancakes, you can leave the nuts out, or grind them a little first, then mix them in by hand after all of the other ingredients are processed.

You may need to add some water to get the consistency you want.

Make pancakes, flip, and eat 

3 Doug { 01.25.09 at 9:26 am }

Do you make this much after an ironman workout? This seems like enough to feed the whole team!

I’m going to make them this morning! mmmm…

4 Diane { 01.25.09 at 1:47 pm }

You make the batch and freeze them in packages of 3 pancakes so you have them for later . Yes, it would be alot in one sitting !!

5 Diane { 01.25.09 at 1:48 pm }

Here’s another recipe Cheryl just sent that she got out of Oxygen Magazine. I haven’t tried it yet, but it looks good and healthy.

Energy Muffins. Makes 16
Ingredients:
• 2 cups egg whites
• 1½ cups oats or 1 cup instant oatmeal or 1½ cups quick oatmeal
• ½ cup whole wheat flour
• 1 cup unsweetened applesauce
• 1 cup 1% cottage cheese
• ½ cup whey protein powder
• 1½ tsp baking powder
• 25 almonds
• 1 tbsp vanilla extract
• ⅛ tsp or pinch of salt
• 1 cup strawberries (see below for variations)
INSTRUCTIONS:
Pre-heat oven to 350ËšF. Pour ingredients into a blender and blend until smooth. Mix in fruit by hand, if desired, or include in the blender. Pour into regular-sized stick-free muffin cups. Cook until toothpick comes out clean (about 40 minutes).
NUTRIENTS PER MUFFIN:
Calories: 120, Total Fat: 2 g, Sat. Fat: 0 g, Trans Fat: 0 g,
Cholesterol: 5 mg, Sodium: 125 mg, Total Carbs: 17 g,
Dietary Fiber: 3 g; Sugars: 3 g; Protein: 9 g; Iron: 1.20=2 0mg
FOR CHOCOLATE BANANA MUFFINS:
Substitute ½ cup sliced banana for the strawberries. Add 1 tbsp unsweetened cocoa powder. Use chocolate flavored whey protein powder. Add ½ to 1 tsp banana extract for extra banana flavor.
FOR BLUEBERRY MUFFINS:
Substitute 1 cup blueberries for the strawberries and 222 g unsweetened blueberry applesauce for the regular unsweetened applesauce.
FOR APPLE CINNAMON MUFFINS:
Substitute â…” cup diced apple for the strawberries. Add cinnamon.
FOR RASPBERRY MUFFINS:
Substitute â…” cup raspberries for strawberries and 222 g country berry unsweetened applesauce for the regular unsweetened applesauce.
FOR PEACH MUFFINS:
Substitute 1 cup diced peaches for strawberries and 222 g mango-peach unsweetened applesauce for the regular unsweetened applesauce.

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