Ingredients
1/2 cup oats
1/2 cup cottage cheese 2% fat small curd
6 egg whites
1/2 - 1 teaspoon honey
1/4 teaspoon cinnamon
1/4 teaspoon vanilla
Directions
Combine all ingredients in blender.
Preheat the oven to 300 degrees F so that you can keep your pancakes warm while you are cooking. I place mine in a glass baking dish.
I like to make the pancakes thin like crepes, so I use a small pan. I spray it with cooking oil spray between each pancake, but don't worry because there is VERY little fat in the pancakes. I spoon about two tablespoons into a hot pan and twirl the pan so the batter spreads evenly. When the pancake bubbles or the edges look crisp, it is ready to flip. It cooks for about three minutes on the first side, and two minutes on the second side.
You can top with whatever you like. If I want to splurge, I top with strawberries, bananas, and whipped cream. Sometimes I make strawberry sauce with chopped strawberries, water, and a little bit of sugar boiled in a pot on top of the stove. You can also top with maple syrup, or orange marmelade, or blueberries, applesauce, or even chocolate chips. If you prefer savory over sweet, sometimes I even put scrambled eggs, Morning Star vegetable sausage, and a little bit of maple syrup inside the pancake and roll it up. The possibilities are endless!! Enjoy!! :)
Sunday, June 12, 2016
Honey Dijon Baked Salmon
Ingredients
(serves two, you can double the recipe to serve four)
- four 6 to 7 ounce wild salmon fillets, skin on
-1/4 cup low-fat mayonnaise
- 1/8 cup Dijon mustard (I like Whole Foods 365 dijon mustard much better than any other brand I've tried)
- 1/8 cup honey
- 2 tablespoons finely chopped scallion (green part)
- salt and freshly ground black pepper to taste
Instructions
Preheat the oven to 375 degrees F. Line a baking sheet with tin foil and spray lightly with cooking oil spray to avoid sticking. Place the salmon on the foil, skin-side down.
Combine the mayonnaise, mustard, honey, and scallions in a medium bowl and stir together. Salt and pepper the top of the salmon, and then spoon about half of the sauce, or slightly more than half, on top of the salmon until it is covered in a medium/thin layer. Save the remainder of the sauce for dipping.
Place the salmon in the oven and roast for about 7 minutes. Then, turn the oven to a broil, and broil the fish for about 4 minutes. Make sure to keep an eye on the salmon so it does not burn or over cook. Timing can vary between gas and electric ovens so be mindful of this.
Serve with remaining sauce and enjoy :)
**This recipe is from Valerie Bertinelli and The Food Network**
(serves two, you can double the recipe to serve four)
- four 6 to 7 ounce wild salmon fillets, skin on
-1/4 cup low-fat mayonnaise
- 1/8 cup Dijon mustard (I like Whole Foods 365 dijon mustard much better than any other brand I've tried)
- 1/8 cup honey
- 2 tablespoons finely chopped scallion (green part)
- salt and freshly ground black pepper to taste
Instructions
Preheat the oven to 375 degrees F. Line a baking sheet with tin foil and spray lightly with cooking oil spray to avoid sticking. Place the salmon on the foil, skin-side down.
Combine the mayonnaise, mustard, honey, and scallions in a medium bowl and stir together. Salt and pepper the top of the salmon, and then spoon about half of the sauce, or slightly more than half, on top of the salmon until it is covered in a medium/thin layer. Save the remainder of the sauce for dipping.
Place the salmon in the oven and roast for about 7 minutes. Then, turn the oven to a broil, and broil the fish for about 4 minutes. Make sure to keep an eye on the salmon so it does not burn or over cook. Timing can vary between gas and electric ovens so be mindful of this.
Serve with remaining sauce and enjoy :)
**This recipe is from Valerie Bertinelli and The Food Network**
Subscribe to:
Posts (Atom)