Fig and Ricotta Pancakes

When I was a child, I took piano lessons in a sweet woman's home. Outside the door was a fig tree and I'm not sure which I remember more...the piano notes or the taste of freshly picked figs. I'm still debating on the idea of adding a fig tree to my tiny Brooklyn apartment. Maybe I will settle for fig pancakes instead.

What's great about pancakes is they're REALLY hard to mess up. Dry plus liquid, add egg and baking powder, cook and there you have it...a pancake. What I'm trying to say is this isn't an exact science, so make them how you like them. Don't want figs? Fine, add another fruit. This your show. 

Ingredients
1/2 cup all purpose flour
1/2 cup whole wheat flour
1 tbsp sugar
1/2 tsp baking powder
2 eggs
1 cup low fat ricotta cheese
1/2 cup milk
1 cup fresh figs, sliced 

Preparation
Mix all dry ingredients in a bowl. Add eggs, milk, and ricotta. Mix until incorporated. Heat a small amount of butter or oil in a frying pan over medium heat. Add your desired amount of pancake mix to the pan and immediately top with sliced figs. Note: I pressed the figs into the pancake batter in the pan to make sure they didn't fall out while flipping. Allow to cook until slightly browned on one side. Flip and cook through. Makes about 6-8 pancakes (6in diameter).

Pumpkin Pie Oatmeal

Likely the most well-known vegetable making its debut this time of year is pumpkin. Not many fall veggies are known for both their decorative looks and their nutrient value. Lucky for us, pumpkins are multi-purpose.

Pumpkins are an excellent source of beta-carotene, a carotenoid that acts as an antioxidant and is converted to vitamin A in the body. Vitamin A plays a vital role in eye health, helps to support the immune system, and is known to help maintain healthy skin. Pumpkins are also a source of fiber coming in at 3g of fiber per cup (when cooked and mashed). Two great reasons to add more of this orange vegetable to your plate. 

No need to scoop, roast, and mash your own pumpkin. Instead, pick up a can of pumpkin puree (note, this is not pumpkin pie filling which contains added sugar and spices). It's the convenient and user-friendly ingredient featured in this simple, fall breakfast.

Pumpkin Pie Oatmeal

Makes 2 servings

Ingredients
1 cup old fashioned oats
1/3 cup pumpkin puree
1/4 cup non-fat or low-fat plain greek yogurt
1 tbsp pumpkin butter*
1 tsp cinnamon
1 tsp pumpkin pie spice

For topping
1 tbsp walnuts
1 tbsp granola of your choice

Preparation
In a microwave-safe bowl, pour oats and enough water to cover the oats. Microwave on high for 1.5 - 2 minutes, or until oats are cooked. Add pumpkin puree, greek yogurt, pumpkin butter, and spices. Top with walnuts and your favorite granola. 

*Pumpkin butter can be homemade or store bought. I used Trader Joe's brand, but there are many other brands available. Example 1, 2, and 3.

 

Everyday Smoothie Bowl

I've always been a fan of vegetables for breakfast. This probably stems from the lack of vegetables in the traditional breakfast meal. Whether it's cereal, toast and peanut butter, or a good 'ole southern-style breakfast of biscuits and gravy, eggs, and sausage, you rarely see veggies included in the mix. 

Let's break the mold every once and a while. 

This Everyday Smoothie Bowl is exactly that - one you can make every day (with minimal planning) because you probably already have the majority of the ingredients in your cabinet and fridge. 

bananas
strawberries
frozen blueberries and/or mixed berries
spinach
greek yogurt
honey
Optional: coconut and chia seeds 

Everyday Smoothie Bowl
makes 1 serving

Ingredients
1/2 cup frozen mixed berries
1/2 cup frozen blueberries
1 cup greek yogurt
2 tsp honey
1 large handful of spinach
1/4 cup cold water
1/2 banana, sliced
5 fresh strawberries, sliced
Optional: 2 tsp chia seeds plus 1 tbsp unsweetened shredded coconut

Prep
Put first 6 ingredients in the blender and blend until smooth. Pour into a bowl of your choice and top with sliced banana and sliced fresh strawberries. Top with coconut and chia seeds if desired. Enjoy with a spoon.

Carrot, Raisin, Walnut Scones with a Maple Brown Sugar Glaze

Turns out, having a back-up of your blog content is necessary when you redesign your site. Rookie move. 

These scones were too good to leave behind, so here it is - take 2. 

I baked these delicious little guys on a lazy Saturday morning. Key word - lazy. Missing a few ingredients (and having no desire to leave the house to purchase them) meant making minor substitutions. Follow the Eating Well recipe or switch it up: 

No eggs? Try substituting ground flax seed instead. 1 tbsp ground flax plus 3 tbsp water. Mix in a small bowl and let sit for 5-10 minutes. Use as you would an egg.
Note: Ground flax is an excellent source of omega-3 fatty acids and  is a source of fiber. Keep a bag handy for topping oatmeal, yogurt, or adding to your favorite smoothie.  

I used walnuts instead of pecans. It's a flavor preference and they were readily available. Toasted or not, nuts add flavor, crunch, and a hefty dose of heart-healthy fats per serving.

The coconut is an added bonus in this recipe, but again, totally optional. I left it out. 

For the Maple Brown Sugar Glaze, mix equal parts brown sugar and 100% pure maple syrup in a saucepan. Heat over low heat until the sugar dissolves. Drizzle over scones.

Now that's what I call a Saturday.