Eric's Protein Pancakes

Hi Blog.  It's me, Siri, your Maker.  I used to be very involved with you... we were practically in a relationship.  We would go out on a date almost 5 times a week.  It was a magical time full of exactly that: TIME.  I don't know why I have less of that valuable commodity now?  As a parent, you're always thinking things will get easier as your kids get older but that's not exactly the case.  Sure, you don't have to wipe their butts (as much) or buckle their seat belts, but other needs emerge that feel just as - if not more - demanding.  LIKE SCHEDULING THEIR CARPOOLS.  That could be a full-time job, I swear.  Any given week I have 10 different text chains with 10 different sets of moms for 10 different sets of activities.  It's exhausting.  Of course, carpools aren't solely to blame for my lack of dating you, Blog.  In truth, it's a combination of things: picky eaters, priorities and ever-growing social media platforms to name a few.  I'm just one person and I can't do it all!  

So it's not you, Blog, it's me.  I still love you, and I still want to talk about pancakes. 

So let's talk about pancakes!  (You're like, thank god, enough of this rambling nonsense.)  I grew up as a pancake kid.  My mom and dad both made excellent ones and they were always a go-to on the weekends.  I could eat 10 in one sitting, no joke.  (Sigh... I long for a time when eating that many pancakes would never cross my mind as excessive... but I digress.)  Nowadays I'm much more of a savory breakfast person, but I think that's why I love these pancakes so much.  They're full of protein with a touch of sweet, and you can control how sugary you want them to taste with your toppings (peanut butter and maple syrup being my favorite).   

This recipe belongs to my friend's husband, Eric - hence the name - and I was recently treated to them in Minnesota at their lovely home.  They have this method down to a science and mostly eyeball measurements, so I did my best to guess what the specifics were... but after making them myself at home, I think I got pretty close!  The beauty is, you can really make these your own.  Want thicker pancakes?  Cut back on the milk and egg whites.  Not feeling the spinach?  Add mashed bananas instead.  Want something extra?  Fold in nuts, chocolate chips or apples.  So.  Many.  Options. 

When Eric and his wife Meghan make them, they do so in bulk and the recipe yields about 40 pancakes (which they eat all week long).  When I made them at home, I cut the recipe in half so that's the recipe I am going to post.  But again, play with this... you can't go wrong.  

Eric's Protein Pancakes

Yields: about 20 pancakes

Printable Recipe

5 eggs

1 1/2 (heaping) cups oats

1 (heaping) cup spinach

1 cup cottage cheese

1 tsp vanilla

4 oz. egg whites

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup milk

Cooking spray

Toppings (optional): maple syrup, butter, whipped cream, peanut butter, nutella, berries, bananas

Place all ingredients in a blender.  Blend until everything is smooth (a couple of minutes).  Heat pancake pan or griddle to medium heat and spray with cooking spray.  Pour out desired-size pancakes onto griddle and cook a few minutes per side, flipping carefully (test to make sure sides are done by gently inserting spatula underneath pancake).  Top with optional toppings and enjoy!           

Brazilian Cheese Bread

Have you ever been to a Brazilian restaurant and had these bad boys?  Do I sound really cool and hip when I say things like "bad boys"?  Anyhoo (there I go again), they are light and fluffy balls of goodness filled with ooey, gooey cheese.  Cheese Balls.  Best part?  They are gluten-free.  Way bester part (because I enjoy gluten)?  They are SO EASY TO MAKE.

I know what you're thinking.  How is baking your own cheese bread easy?  Just trust me.

I mean, look at the ingredients...

I count 6, and two of those 6 ingredients are cheese (Mozzarella and Parmesan).  No kneading, no rising, no effort at all.  Just a quick mix until a sticky dough is formed, a plop onto a baking sheet (wet your hands while you do this for less mess), and a perfect roll will form in your oven.  

They are best eaten warm, but you can easily reheat them later or the next day (or the next).  Please make them this weekend and then we can all be cheese ball experts!  

Recipe I followed HERE.   

Veggie & Chickpea Tacos

A couple of weeks ago, I had two of my sisters over for dinner.  They are vegetarian, gluten-free and one doesn't eat sugar, onions or garlic.  To say the least, I had to think carefully about what I served them, especially because I happen to be a meat-eating, sugar-toothed gluten lover.  It was a Tuesday night and naturally I was craving tacos, so I thought... veggie tacos!  For some added protein, I threw chickpeas into the mix.  I used corn tortillas (gluten-free) and resisted the overwhelming urge to add garlic (however did end up making crispy onions to serve on the side).    

I loosely followed this recipe from the lovely Baker Chick for the chickpeas and slaw (using bagged broccoli slaw instead of cabbage).  Then, I roasted some julienned zucchini, sweet potatoes and yellow onions in the oven (olive oil, salt and pepper, 400 degrees, 20 minutes or so) and added those to the tacos.  Finally, I *lightly fried sliced leeks in veggie oil until they got brown and crispy, and I sprinkled those on top of everything.  Queso fresco, avocado, radishes, hot sauce... done.

*I enjoy saying "lightly fried" because it makes it sound healthier when, in fact, there is nothing "light" about it.  I'm frying food, period.

These were SO tasty, and also filling.  I didn't miss the meat or the gluten (but maybe the garlic, because I have a problem).    

Georgia's 'Nola Bars

You guys, I just realized that the last recipe I posted was...yes...a granola bar recipe.  So after careful consideration, I've decided to turn this blog into a granola bar blog.  I'm changing the name to Granolously Delicious.  I will post 365 granola bar creations each year.  All of this is fake news.

Ok but real talk...I don't typically like to post similar recipes back to back (and by that I mean with almost a month in between each), but under these circumstances I have no choice.  What circumstances, you ask?  The ones where my sister Georgia sent me delightful, homemade granola bars in a care package with a recipe attached.  Now, I must share them with you. 

You see, her granola bars, or 'Nola Bars as she refers to them, are sort of famous amongst her friends and our family.  They are downright delicious.  Full of nutritious, wholesome ingredients, easy to make and no baking required.  I highly recommend you try them out!

Next up?  Filet Mignon Granola Bars (no, just no).  

Georgia's 'Nola Bars

Yields: 24

Printable Recipe

1 cup honey

2 cups nut butter

2 tsp vanilla extract

2 tsp cinnamon

1 tsp salt

2 cups "add-ins" (nuts, mini chocolate chips, dried fruit, etc)

2 1/2-3 cups quick cooking oats

Line 9x13 baking pan with parchment paper.  Combine first 5 ingredients a large bowl.  Stir in "add-ins" until evenly distributed.  Add oats 1/2 cup at a time until mixture is crumbly but still forms ball when pressed together (add more honey if it's too crumbly).  Press mixture firmly into pan and refrigerate for 2 hours before cutting into bars.  

*Georgia recommends keeping them stored in the refrigerator.  

Corn and Avocado Salsa

The lyrics, "back to life, back to reality" have been playing in my head all morning long as I pack up five weeks worth of STUFF we've accumulated in California over the summer.  We've been away from home for a long time.  There has been a lot of sweet family moments mixed with extreme sibling rivalry, large home-cooked dinners mixed with lots of take-out, busy packed days mixed with endless hours of summer boredom.  Now that it's all said and done, I'm ready to get back to routine.

Also, I'm not ready.  I've had moments of sheer panic over the past few weeks.  Moments where I've questioned just about everything in my life.  Is my middle child really ready for kindergarten?  Do they all have "cute enough" back to school clothes?  Did I sign them up for enough activities?  Did I sign them up for too many activities?  Am I volunteering enough?  Am I blogging enough?  Posting enough on Instagram?  Am I keeping up with my cookbook writing?  Am I going to fail?  Am I keeping up with my friends while I'm gone?  Am I planning enough things for September?  Am I planning too many things in September?  Am I neglecting my husband?  

Are you sick of these questions yet?

Then, as if she knew I needed it, a friend sent me this article, titled "What if All I want is a Mediocre Life?"  It's written so beautifully.  She writes, "what if I am most happy in the space of in between, where calm lives?"  I have to remind myself, it's okay to not have the answers to all of those questions above.  It's okay to take baby steps, each and every day, towards a life of balance.  It's okay that this lovely, refreshing, deliciously simple Corn and Avocado Salsa is the only thing I've posted in weeks.  Right?  Tell me it's okay.  (Recipe HERE)  

Now I'm ready to get back to my mediocre life, my mediocre reality. 

(And I'm ready for school to start...)

Zucchini Noodle Shrimp Scampi

I love how zoodles (zucchini noodles) are everywhere.  Most grocery stores now carry a selection of spiraled veggies, like squash or beets.  My favorite, however, are definitely zoodles.  Mostly because they are fun to say.  Oodles and oodles of zoodles, zoodles!  I smell a children's song coming on.  

A couple of weeks ago I made a shrimp scampi dish using zoodles and it was so good, I've since made it a few more times.  I used this recipe, omitting the scallops (although I have had the dish WITH them and it's delicious).  It's the perfect light and vibrant spring dish!

I hope you all have super weekends.  I have something to share with you soon, and I can't wait :)

Roasted Carrots and Asparagus w/ Avocado

I've made dishes similar to this one before (seen here) but I just can't get enough of the carrot/avocado combination.  I can't, I tell you, I can't!  Even though our weather is seventy degrees one day and snowing the next, I'm channeling springtime with these vegetables: sweet carrots and crisp asparagus, roasted in garlic, red pepper flakes and cumin, and then topped with a zesty greek yogurt, creamy avocado and crunchy pumpkin seeds.   It's a delicious blend of flavors and textures, and I think you'll love it as much as I do.    

Roasted Carrots and Asparagus w/ Avocado 

Adapted from here

(Serves 4)

Printable Recipe

1 bunch asparagus, ends trimmed off

1 bunch small carrots, stems removed

2 cloves garlic, minced

1/4 tsp red pepper flakes

1/4 tsp cumin

Salt and pepper

Extra virgin olive oil

1 cup greek yogurt

Zest of one lime

1 avocado, sliced

Handful of pumpkins seeds

Preheat oven to 400 degrees.  Coat a rimmed baking sheet with foil.  Place carrots and asparagus in a large bowl, and add garlic, cumin, red pepper flakes and a couple tablespoons of olive oil.  Season with salt and pepper and toss to coat.  Pick the carrots out of the bowl and place on baking sheet.  Roast for 10 minutes, then add asparagus and roast for another 20.  Remove from oven and place on a serving dish.  While the carrots are roasting, add the lime zest to the yogurt and stir.  Top veggies with sliced avocado, dollops of yogurt and pumpkin seeds.  Season to taste.  

Buddha Bowls

I'm still not exactly sure what a Buddha Bowl is.  I saw this article on Buzzfeed and became intrigued.  I think they are supposed to be hearty bowls full of raw or roasted veggies and healthy grains that make our bellies so full we end up looking like little buddhas.  Does that sound right?  While I'm not sure I want to look pregnant when I'm not, I am on board with hearty and delicious bowls of goodness, aren't you?  So I made my own with brown wild rice, roasted kale, broccolini and sweet potato, crunchy seasoned garbanzo beans and avocado.  While a lot of these bowls have a tahini-based sauce, for this I simply drizzled some good olive oil and sriracha on top of the finished dish and it, was, sublime.      

To get a nice crunch on the garbanzo beans, it helps to remove there outer skin.  This is tedious, I won't lie.  I'm weird, however, and enjoyed it... but I also enjoy pulling every single last hair out of a hairbrush.  I'd even enjoy it if it was your hairbrush.  Yeah, I'm weird AND disgusting.  Anyway, it helps to rinse the chickpeas (garbanzos, is their a difference?) under water while removing the outer layer with your fingers and discarding in the sink.  Trust me, make a double batch of these for snacking... they are delicious and much healthier than playing with stranger's hairbrushes. 

Buddha Bowls 

Makes 2 bowls

Printable Recipe

1 bunch kale (I used black kale), stems removed and chopped

2 cups diced sweet potato

1 bunch broccolini, stems removed

Extra virgin olive oil

Salt and pepper

1 can garbanzo beans, drained, rinsed and outer skins removed

1/2 tsp cumin

1/2 tsp chili powder

1/4 tsp salt

1 clove garlic, minced

1 Tbsp vegetable oil

2 cups cooked wild rice or brown rice

1 avocado, halved and sliced

Olive oil and hot sauce for drizzling (optional)

Preheat oven to 400 degrees.  On a large rimmed baking sheet, place sweet potatoes, kale and broccolini.  Drizzle everything with olive oil and sprinkle with salt and pepper.  Roast in oven for 20 minutes, flipping veggies halfway through.  Remove, cover with foil and set aside.  In the meantime, place garbanzo beans in a bowl and add cumin, chili powder, salt and minced garlic.  Toss to coat.  In a skillet, heat vegetable oil over medium heat.  Add beans and sauté for 10-15 minutes, stirring every couple of minutes, until beans have a nice crunch.  To assemble bowls, add rice first, then roasted veggies, beans and avocado.  Sprinkle with olive oil, hot sauce and season to taste with salt and pepper.  

Slow Cooker Vegetable Curry

I occasionally take barre classes, and there is one particular instructor that ends each class by saying, "make healthy food choices, don't ruin all of this hard work!"  Every time she says it my face turns red because I'm afraid it's obvious how much I've been thinking about food the entire time I was tucking and burning.  And not exactly "healthy" food.  I can't help it!  I was born this way!  I've said it before but it's like an obese German man from olden times sits in my brain and directs my thoughts towards brownies and burritos and bacon.  Thankfully, I'm able to control this man (most of the time), but it doesn't quiet exactly him.  We should probably name him, don't you think?  Gus?

So the other day, I wanted to make something in the crock pot with brisket or short ribs and wine and super rich flavors but then I heard my instructor's voice in my head.  It's like she's on one shoulder and Gus in on the other.  (I really hope she doesn't read this.)  Instead I made this Slow Cooker Vegetable Curry that was delicious and still tasted like comfort food!  And don't worry, Gus, I WILL be making something with short ribs later in the week...     

Recipe here!

Roasted Cauliflower with Brown Butter

For 3 days now I've tried to write this post, and every morning I am interrupted by these tiny humans who call me Mom.  They need so much - I find it extremely rude.  They're like, mom can I have my vitamins and some breakfast and some milk - NO not in that cup - and WAIT I can't find my vitamin can I have another and I have poop in my diaper and I'm going to touch it and I'm coooold and need a blanket and so on and so forth.  Rude, right?  I'M TRYING TO WRITE A BLOG POST HERE.

  So today I woke up early to tell you about this roasted cauliflower that is finished with a nutty, brown butter, toasted pine nuts and zesty lime juice.  It's worth waking up early for and it's definitely worth making!  The original recipe called for pumpkin seeds, which I didn't have, so I used pine nuts and loved it.  I also added some lime zest before serving.  Cauliflower is my JAM, so I'm always excited to find a new way to prepare it (more favs here, here and here).  

Now if you'll excuse me, somebody just said mom 77 times in a row so I must go.

Recipe here.

Silky Zucchini Soup

Remember that one time I was on the Today Show making soup, and I used my favorite tool (the immersion blender), and I sprayed soup all over the cameras and Matt Lauer?  It feels just like yesterday, oh, because it was (you can view the recipes and segment here).  You might not believe me, but I really DO know how to use that thing... I just like to give the national TV people something to slo-mo once in awhile.  Anyway, this silky smooth zucchini soup was a result of my PROFESSIONAL immersion blending, and it was delicious.  Dairy-free, vegan (if you don't use the butter... I used the butter) and superb.  

Recipe here.

Edamame & Sugar Snap Pea Salad

When I travel, I pretty much plan out exactly where I'm going to eat for every meal of the day, oh I don't know, months in advance.  The reason for this is simple.  If you were to crack open my brain, you would see little thought bubbles with images of food inside, menus from various restaurants (that I've memorized), a little fat man (I'm convinced) that controls my lack of willpower, etc.  No really, I'm a scientist, you would actually find all of that.  The point is, I love food, and I know exactly where I want to eat when we land in LA... one of those places being Lemonade.  It's funny what you end up missing when you move, and the market-fresh, seasonal salads at Lemonade is right up there with the sunny weather.  Luckily for me, I own their cookbook!  So I can make the dishes I love in the comfort of my own kitchen (I swear this isn't a commercial).  Like this fresh, vibrant, crunchy Edamame and Sugar Snap Pea Salad with a Sesame Vinaigrette.  Perfect for your next summer BBQ.

You can find the recipe here and purchase the cookbook here!

One Pot Mexican Pasta

Everyone always assumes that because I write a food blog and cook a lot, my kids must be fabulous eaters.  EHHHHHH.  (That's the sound of an annoying buzzer.)  WRONG!  I have picky, picky eaters.  Right around 18 months, each of them have rejected all foods that are healthy (I'm exaggerating, but you get the picture).  It's hard!  I've felt everything from frustration, anger, shame and embarrassment over it.  But on my good days, I realize... they are still growing, they won't be like this forever, and so I go about trying and sneaking, sneaking and trying.  Trying new foods, and when that doesn't work, sneaking them into their meals.  (*Ordinarily, that photo above would be much more beautiful with cilantro, green onions or jalapeños sprinkled on top... but, green things, yeah.)   

Cue this cheesy, one-pot Mexican pasta with a whole lot of, wait for it, SQUASH!  I sneak frozen squash into the ground turkey and it sort of melts into the dish, creating a slightly sweet counterbalance to the spicier Mexican flavors.  Obviously, the best part about this dish is you can make it in under 30 minutes in ONE pot.  And another great thing about this recipe?  I used Chickpea Pasta for some added protein and fiber, which also makes it gluten-free!  (Of course, you can use any pasta that you would like).  My son and toddler loved it. The stubborn middle child?  Well, we had a 1950's style showdown.  She sat there, crying, begging for a treat, resisting even ONE bite, and I held firm and drank a bottle of rose by myself.  

One Pot Mexican Pasta

Serves 6-8

Printable Recipe

1 Tbsp olive oil

1 lb. ground turkey

1/2 pkg. taco seasoning

12 oz. frozen squash, thawed

8 oz. pasta

2 cups chicken stock

1 8 oz. jar taco sauce

1 1/2 cups shredded Mexican cheese blend

In a large pot, heat the olive oil over medium heat.  Add the ground turkey, and cook until no longer pink.  Add the taco seasoning and squash, and cook for a few more minutes, until everything is combined.  Add the pasta, chicken stock and taco sauce and bring to a boil.  Stir everything up, cover the pot, lower to a simmer and cook for another 10 minutes.  Uncover, add cheese, and simmer until cheese has melted and sauce has thickened.  I added a little more cheese on the top before serving.  Top with anything you like!  

*This sort of tasted like a delicious, homemade Hamburger Helper!  

Baked Zucchini Chips

After making these Brussels Sprout Chips the other day, I've been craving other healthy snack options (don't worry, friends, my next post later today is about BUTTER).  I've fried veggie chips before but I wanted to see how baking them would work, so I followed this tutorial and made some Baked Zucchini Chips.  They were deliciously light and crispy, however, one large zucchini does not yield very many chips, so I would make more next time.  I also think I set my mandolin setting too thin - on '2', next time I'll go up to '3' because I'm crazy like that.  Mmm, just looking at this picture makes me want more.  Also I want to dip them in tzatziki sauce (just try spelling that word without Google).   

Also, Homemade Potato Chips, Kale Chips, Eggplant Chips and Baked Tortilla Chips.

Brussels Sprout Chips

Do you know what I consistently want?  Honey BBQ Fritos Twists.  Like, I want them all of the time.  If I could eat a bag every day without feeling guilty or disgusting (or gaining a thousand pounds)... I would.  And because of this, I don't think I've opened a bag since college.  I'm too afraid of what might happen once I taste that sweet and spicy crunch.  WHY IS IT THE PERFECT CRUNCH?  Nope, no... I must not go there.  Instead, I will make things like Brussels Sprout Chips, which are delightful and flavorful AND nutritious.  It is somewhat tedious, I admit, to rip off the outer leaves, but you can also slice them thinly with a knife for a similar effect and texture.  Check out this recipe if you would like to avoid Honey BBQ Fritos Twists taking over your life as well.  

Crispy Buffalo Cauliflower

Raise your hand if you love buffalo flavored anything!  Wow, I see 17 million hands!  Because I have 17 million followers!  Ok but really, I don't know many people who don't love buffalo sauce.  However, typically it's associated with rich foods like wings or burgers.  Not anymore, my friends, not anymore.  How about a crispy, buffalo VEGETABLE!  Cauliflower!  The hearty florets are lightly coated in a garbanzo bean flour & water batter (which makes them gluten-free, yes?), seasoned with garlic powder and a little salt, baked until crispy, smothered in buffalo sauce and baked some more.  They are so delicious, and would be even better dipped in a Greek-yogurt based blue cheese sauce (last night all I had was ranch on hand, still yummy).  I followed this recipe - enjoy!!

More buffalo: Bufalo Chicken Burgers, Buffalo Chicken Chili, Buffalo Chicken Chop Salad and Buffalo Deviled Eggs

Sweet Potato "Tacos"

Doesn't that look good?  It's a baked sweet potato topped with taco-seasoned ground turkey, steamed broccoli and a Mexican-blend shredded cheese.  It looks good, right?  Well I had probably five bites of it before my whining 17 month-old (who is currently on a high chair boycott) took over my lap and took over my dinner.  She's only happy these days when she's eating like a big kid, in a regular chair with a giant fork.  This is difficult, because she is teeny tiny.  Therefore, she takes over my lap, and takes over my dinner (a Real Moms Wear Grey moment for sure).    

However, the parts I did enjoy were very enjoyable... this is a nice alternative to your regular Taco Tuesday cuisine.  Inspired by this Weelicious recipe, you basically ditch the taco shells or tortillas and use a potato as your vessel!  You're supposed to dig out half of the flesh so you can easily eat it like a taco, but I was too lazy last night and frankly just wanted to eat the potato.  Top it with whatever you please!  (Click here for baking instructions, and remember these Sweet Potato Skins?!)

Cauliflower Pizza Crust

You guys, my picky eater ate vegetables, and I totally tricked him into it.  I didn't even have to lie!  I said, hey Jack, want to help me make pizza?  He said, yes, of course, and so we made the crust together.  Crust, that is, made up entirely of cauliflower.  Of course, I had turned the vegetable into "dough" before he came to help, so all he saw was this:

...and he never asked me what it was.  No lies!  But I'll tell you what that is, it's cauliflower.  An entire head of florets, coarsely chopped and then pulverized in a food processor.  Next, any excess water is squeezed out (I used a paper towel) to ensure a crispy crust, and then the cauliflower is combined with cheese, spices and egg whites.  Pizza dough!  

The crust is crispy and cheesy and delicious.  I made a plain cheese version for the kids and topped ours with thinly sliced zucchini and sautéed mushrooms.  This would be fun to make for the Super Bowl, and then you don't have to feel guilty about eating an entire bag of potato chips dipped in an entire bowl of french onion dip!    

Recipe here.