Healthy 6 Ingredient Blueberry Pancakes

        When I found out I was pregnant with my now 17 month old son Matteo, I decided I was going to be dedicated in raising him to eat mainly organic, low processed, healthy foods as much as I am able to.  In a world that is full of fast food, dye colored treats and sugar loaded parties, it can be tough, but I truly believe that if kids are taught as early as possible to eat healthy foods and junk is not an option, then they will make better decisions in their years ahead.  We recently attended a party and when Matteo was given a bite of cake, he turned his head and reached for the bowl of fruit that was on the table instead.  That was truly a proud mom moment for me! 
        Below is a recipe I came up with for a healthy pancake with only 6 ingredients and none being oils or added sugars! Matteo loves these every morning and while I switch up flavors at times and put pumpkin or apple sauce in the batter, blueberry pancakes seem to be his favorite!  These pancakes are sweet enough from the ripe banana and sweet blueberries that no syrup on top is necessary! Less sugar the better, especially for breakfast! Matteo eats these just as they are with some extra blueberries or raspberries on the side of course! 
Please Click Here for Printable Version!

Ingredients:

* 1/3 cup of Organic Quick Oats

* 2 TBSP of Organic Buckwheat Flour

* 1 Ripe Medium Sized Organic Banana

* 2 organic Eggs

* 1/4 Cup of Organic Blueberries

* Cinnamon as preferred 

Procedure:

* Heat up a non stick frying pan on medium heat and lightly rub some organic butter on the bottom.

*In a mini food processor or blender, add the oats, buckwheat flour, eggs, banana, and cinnamon and blend together until the banana show no lumps.

* Add the blueberries and blend again for a few seconds

* pour batter into the heated frying pan and cook like you would any other pancake.  

I always make one at first and throw it out and that lets me know the pan is ready to make the rest.  You can make these any size you like.  I like to make them about the size of a silver dollar for Matteo.  

~*~ENJOY~*

Sweet Pepper and Zucchini Frittata

A frittata I guess you can say is sort of like an omelet in a way because it is filled with different veggies and requires many eggs.   Some differences are that it is not folded over like an omelet, doesn't  typically have melted cheeses inside, and is traditional not made for breakfast.  In Italy My relatives served frittata during dinner time along with other foods of course.  This is because Lunch time in Italy is the largest meal of the day and at night for dinner something lighter is served.  Pasta for example is almost never served for dinner.   Frittatas were always a common snack or lunch item in my house growing up.  My mom would make it with  all different types of vegetables such as peppers, zucchini or spinach.  She would make sandwiches out of it or we would just eat it with some crust slices of bread.  What I love about  making frittatas is that you can eat them at room temperature,  use whatever fresh vegetables are in season or whatever you have in your fridge at the time.  A frittata is quick and simple to make, but does require some technique practice.  Once you get the feel for making a perfect frittata, you will find yourself making them more often than you realize. 
Please Click Here for Printable Version: 

Ingredients:

* 9 Large Eggs
* About 2 cups of thinly sliced Zucchini (I like to buy the small zucchini, but if your store only has large ones then cut the circles in half after you slice them.) 
* 1/2 of a Red Bell Pepper
* About 1/4 Cup of Sliced Cooking Onion
* Freshly Grated Parmesan Cheese is optional (I leave it out)
* 5 TBSP of good quality Extra Virgin Olive Oil
* Salt and Pepper to Season

Materials:

* A 12 Inch Skillet
* a 10-12 inch Round Plate
* A Rubber Spoon or Spatula

Procedure:

* Cut your Zucchini into semi thin slices.

* Cut your Red Pepper into small thin slices.

* Cut your onion into thin slices.

* Pour all 5 TBSP of Extra Virgin Olive Oil into a 12 inch Skillet on Medium Heat.

* Saute the Zucchini, Peppers, and Onion for about a minute.

* After about a minute, lower the temperature to about a Medium-Low heat and Season with Salt and Pepper and continue cooking until tender. This takes about 8 minutes (I like to taste the veggies to make sure they are salted enough).

* Meanwhile, Crack the Eggs in a bowl and whisk them well with a fork.  Season the Eggs with Salt and Pepper.

* Once the Veggies are Tender, pour the Egg into the Skillet (There should be no need to add more Olive Oil, because there should be just enough left in the pan already).

 

* Now it is time for the technique to come in! Take your spoon or spatula and gently lift up the set potions of your frittata and let any egg mixture that is not set run into the space you have created.  This will help everything cook evenly.  If there is a bunch of egg still in the center, then I make tiny slits in the middle to let the egg seep in the pan and form a layer.  

 
 * Once the egg is just slightly runny on top, take your plate, put it over the frittata in the skillet and carefully flip it over onto the plate.

 

* Quickly slide it back into the pan and let it cookie for just 1 more minute and then slide it back onto the plate (I quickly rinse my plate off before sliding the frittata back onto it).

 

* I like to use my pizza cutter and slice it into 8 even pieces and serve it alongside some crust Italian Bread or make sandwiches out of it.  You can enjoy this hot or at room temperature and then refrigerate whatever you do not eat.  

 

~*~ Enjoy~*~

Mediterranean Style Fried Eggs

While spending some time in Italy and Greece these past three summers, I've become accustomed to making my fried eggs the Greek and Italian way.  In America we fry our eggs in fatty, greasy butter, but in Italy and Greece they fry theirs in a good quality Extra Virgin Olive Oil.  They also have a special technique for making these eggs fluffy and perfectly runny.  After much practice and observing, I finally have masted the perfect Mediterranean Style Fried Egg.  It may sound silly that something so simple as a fried egg takes practice, but believe me, I have had my share of over cooked or under cooked yolks and burnt bottom whites.  Ever since we got back from Greece, my husband has asked for these eggs every Saturday morning with some crusty Italian bread and we do not miss the American butter fried eggs one bit!
Please Click Here for Printable Version:

Ingredients:

* 1-2 Good Quality Large Eggs for an 8 inch Frying Pan 

   3-4 Good Quality Large Eggs for a 10 in Frying Pan
   5-6 Good Quality Large Eggs for a 12 inch Frying Pan
* Good Quality Extra Virgin Olive Oil
* Salt and Pepper to Season

Directions:

* First you need to get your eggs at room temperature.  This allows the eggs to cook evenly.  Most of the time you will notice that the egg white is burned before the egg yolks are even warm! In order to avoid that, make sure your eggs are at room temperature before you start frying them.  To do this I pour some warm water in a bowl and soak the refrigerated eggs in the water for about 5-8 minutes.

* Pour Olive Oil into the Frying Pan, about 1/8 of an inch deep and turn your stop top to a Medium High Heat until the Oil is Hot.
~*~ Test the Oil by lightly splashing it with some water.  If it Sizzles, then you know it is ready!

* Once the Oil is Hot, turn the heat down to Medium Heat. 
* Carefully crack each egg into the frying pan, without breaking the yolks.

* Sprinkle some salt and Pepper over the eggs.

* Now comes the special technique! Get a small spoon and keep spooning the hot oil on top of the egg yolks.  The hot oil is going to make sure the top of the egg gets cooked.  

* Once you start to see white forming over the sides and tops of the yolks, then you know they are done.

* Remove the eggs onto your dish with a Large slotted Spoon or a spatula that has holes on the bottom to drain the oil. 
* Serve with some toasted Crusty Italian Bread!

~*~Enjoy~*~

Whole Wheat and Honey Pumpkin Muffins

Lately I have been running late to work, not only because of the many morning meetings I've had so far this year, but because I cant seem to get out the door 10 minutes earlier!  I normally make toast with honey and butter or peanut butter and banana in the morning because I am such a breakfast person, but when I'm in a rush I settle for one of Wegman's Whole Wheat Pumpkin Muffins and a Vanilla Lattè.  Since running late has been a norm for me lately, I decided to try and make my own Whole Wheat Pumpkin Muffins and found a perfect recipe on Pinterest (of course).  This recipe not only has Whole Wheat and Pureed Pumpkin, but it also has Honey and fall Spices.  I even added a few chocolate chips to half the batter for the husband.  These are the perfect make ahead, running late, kind of breakfast treat.  If you want to be a little healthier about it, you can even replace the oil with apple sauce, although I think the texture comes out better with the oil.  
Please Click Here For Printable Version:

Ingredients: (makes 12 muffin)

• 3/4 cup of Libby's Canned Pumpkin Puree
• 1/2 cup of Vegetable or Canola Oil (you can substitute for apple sauce as a healthier alternative)
• 1/4 cup of Honey
• 1/2 Cup of Packed Domino Dark Brown Sugar
• 2 Large Eggs
• 1 1/2 Cups of Whole Wheat Flour (I use King Arthur)
• 1 tsp. of Pumpkin Pie Spice
• 3/4 tsp. of Baking Powder
• 1/2 tsp. of Baking Soda
• 1/2 tsp. of Salt
• Milk Chocolate Chips (Optional)

Procedure:

• Pre-Heat the Oven to 350 Degrees F.
• Line a Muffin Pan with Muffin Liners
• In a Large Bowl whisk together the Pumpkin Puree, Eggs, Brown Sugar, Oil, and Honey until blended.

• In a Smaller Bowl, whisk together the Flour, Baking Powder, Baking Soda, Pumpkin Pie Spice, and Salt.

• Add the Dry Mixture to the Large Bowl of Wet Ingredients and mix until all the ingredients are blended together.

• At this point you can toss in some Chocolate Chips if you wish or you can do what I did and made half without Chocolate Chips and Half with them. 

• Scoop even amounts of the mixture into each Muffin Cup.

•  Bake for 20 minutes

~*~Enjoy~*~