A Fistful of Blueberry Pancakes

YOU CAN MAKE THIS!!!!

Good Morning Readers!

This morning I am powering up the pancake recipe by adding 2 fistfuls of blueberries. As you know I am on a mission to show that eating healthy is easy and fun....

Before we begin, did you know that the blueberry is the #1 most powerful antioxidant? What does that mean for you and me.....by incorporating blueberries into our daily nutrition plan, we are protecting our bodies from a multitude of health issues to include heart disease and cancer, and in addition slowing the aging process...now who does not want that? So let's get cooking.....

Have ready your griddle, spray with PAM, heat on low, otherwise your pancakes will cook too fast on the outside and be gooey on the inside, and a bowl. Nothing fancy....my tools here are a bowl, a fork, and a stirring spoon for mixing.

You Will Need:

1 very (turning brown) ripe banana

1 whole egg

1/2 tsp vanilla

1/2 cup old fashion rolled oats

1 scoop whey vanilla protein

1/2 tsp baking powder

1/2 tbsp flax meal

1/2 tbsp wheat germ

1/2 tbsp oat bran

Vanilla soy milk (yes you can use n/f milk instead)

2 Large fistfuls of blueberries

1 Handful of blueberries to sprinkle on top

In your bowl, smash ripe banana with your fork until it stirs well and juices release, add your whole egg and fork stir into banana until well combined, add 1/2 tsp vanilla and stir again. Put the oats in your electric blender and grind until flour consistency and add to the wet ingredients in the bowl, add your vanilla protein powder, the flax meal, wheat germ, and oat bran, and stir well. The mix will be thick at this point. Add just enough soy milk to make the mixture pourable (careful not to make runny), so add a bit, stir and check. I like my mixture a bit "thick pourable". Now add the 2 fistfuls of blueberries and gently stir into the mixture. Pour 2 equal amounts of batter onto your prepared griddle, cook on one side a few minutes, (check for color by gently lifting an edge), if to your liking, flip over and cook the rest of the way. This recipe makes two large pancakes. Place one pancake on your plate and sprinkle with a few blueberries. I sometimes drizzle a little honey across the top. I eat one and save one for the next morning so I do not have to cook. Really, this only takes about 10 minutes to throw together....you will be done before your tea or coffee is done brewing. Also, a time saver since you have an extra that you can have tomorrow, or for a snack later.

Let me know what you think of this Power Pumped Blueberry Version???

Stay Healthy!!!
Darla:)

Stay Healthy Oat Protein Cookies...YUMMMMM

Why Buy Them When You Can Bake Them!!!!

In today's economy where health bars/cookies can be anywhere from .88 cents to over $3.00, it is so worth a little bit of time to save sooooo much money. Even at .88 cents, your investment in the health bar/cookie is almost $20.00 per month if consumed daily. Also, being creative in the kitchen is so much fun, a fabulous stress relief, and you can involve your family and friends in the adventure. There is nothing better than a sample of a fresh cookie right from the oven...I think we can all agree on that. A fabulous note...you are in control of what you are consuming and even understand what you are eating. No lengthy food labels where words that seem to not exist in Websters ever venture into self baked healthy goods. The fats and sugars have been greatly reduced in this recipe, as well as any empty calorie white product ingredients. Guilt free enjoyment awaits the first batch out of the oven:) and the perfect power snack that you can carry with you on the go, giving no excuse to not fuel that body!!! Now let's get started.....

Stay Healthy Oat Protein Cookies

Created by Darla Benfield

6 Tbsp "Real" butter @ room temp (no margarine...fake chemicals)

2/3 cup vanilla fat free yogurt

1 1/2 cup brown sugar

1 whole egg

1 Tbsp Pure Vanilla Extract

2 1/2 cups ground old fashioned rolled oats

1 cup vanilla whey protein powder (I have not tried this with a soy product)

3 cups old fashioned rolled oats

1 1/2 tsp baking soda

2 large handfuls of Craisins (dried cranberries)

1 large handful flaked coconut

1 12 oz bag semi sweet chocolate chips or white chocolate chips (you may choose to use 1/2 bag)

Preset oven temperature to 300 degrees. Have ready a cookie sheet and line with parchment paper. If no paper, then spray the cookie sheet with PAM. I personally like easy clean up by tossing the paper when I am done.

Dry Ingredients:

Place oats in your blender, and grind until flour consistency and until you reach 2 1/2 cups in a separate mixing bowl. Add the 1 cup of vanilla protein powder, and 1 1/2 tsp baking soda.

Wet Ingredients:

Place soft butter in your mixer bowl, along with vanilla yogurt and cream together. Add the brown sugar and continue to blend until creamy. Add the egg, and continue to mix thoroughly. Add the pure vanilla extract, and continue to cream together.

Together:
Time to add the dry ingredients to the wet ingredients. Slow the mixer down, and slowly pour the dry ingredients into the wet ingredients until thoroughly combined. Now, add 3 cups old fashioned rolled oats, mix; add the coconut and mix; add the Craisins and mix; and lastly add the chocolate chips and mix slowly. You should have a wonderful cookie dough ready for baking at this point.

I use a large tablespoon to make large cookies. This recipe will create 20 large cookies or approx 80 tsp size.

Scoop a large tablespoon of the dough onto your prepared cookies sheet and continue this process until the sheet is full. Place in your pre-heated oven and bake between 15-18 minutes. Be careful not to overcook these, as they will be dry. There should be a slight give to touch the top of the cookie in the oven and only very little browning. They will continue to cook on the sheet when you remove them from the oven. Transfer to a cooling rack and repeat the baking process until all the dough is used. Don't forget to lick the bowl:)

Enjoy and Stay Healthy!!!
Darla Benfield, LCPT, LCMT