Veggie-filled Pancakes, Fun Salads and Some Sesame Oil

In an attempt to be more healthy, I've been adding pureed vegetables and fruit to my pancakes, and eating a lot more salads. I am of the opinion that salads should be exciting affairs, so I tend to add a plethora of different vegetables and protein. My new favorite "dressing" is good old-fashioned hummus. I prefer plain tahini flavor, but I'm sure any variety will do. If more flavor is desired, a little bit of balsamic vinegar will do the trick.

This past week I splurged and bought some Sesame Oil. It has added some amazing flavor to my Asian and Curry sauces. 

 

Sweet Potato Coconut Pancakes with Cream Cheese Cinnamon Butter

2 Servings (includes 2 servings of vegetables and fruit)

1 cups Flour

1 tsp Baking Powder

1 Tbsp Sugar

1 Egg

1 cup Milk

1/2 tsp Cinnamon

1/2 cup Sweet Potato, peeled, cubed, boiled and smashed

1/4 cup Coconut Flakes

Butter

Cream Cheese

Fruit of your choice

Peel, cube and boil sweet potatoes. Set aside.

In a medium bowl, combine wet ingredients, beating well. Add dry ingredients and stir well.

Cook in a buttered frying pan.

Combine cream cheese, butter and cinnamon. Layer over pancakes. Serve with bananas or berries.

Healthy Sesame Chicken

1 Serving (includes 2-3 servings of vegetables)

Chicken (breast or tenderloin), cubed

Garlic

Black Pepper

Basil

Corn Starch

Olive Oil

Sesame Oil

Ginger

Honey

Plum Jam

Lemon or Orange Juice

Red Wine Vinegar

Vegetables of your choice

Rice

Cube chicken. Sprinkle with spices and corn starch. Sauté with olive oil. Add vegetables to same frying pan.

Cook rice according to package instructions.

In small sauce pan, combine sesame oil, ginger, honey, jam, juice and vinegar. Bring to a boil and then remove from heat. Stir in chicken. Serve with vegetables and rice.

Spinach and Anything-in-the-Frig* Salad with Hummus and Balsamic Vinegar

1 Serving (includes 3 servings of vegetables)

Spinach

*for example:

Onion

Broccoli

Bell Pepper

Tomato

Cucumber

Green Beans

Chickpeas or other beans

Chicken

Quinoa

Couscous

Pasta

Barley

Hummus

Balsamic Vinegar

Start with spinach and add anything else you wish. Top with 1-2 Tbsp of hummus and just a dash of balsamic vinegar.

Chickpea and Veggie Curry with Barley

Multiple Servings (includes 3 servings of vegetables and fruit)

2 cups Barley

5 cups of Water

Garlic

Onion, chopped

Sweet Potato, peeled and cubed

1 can of low sodium Chickpeas

Red Bell Pepper, chopped

Fresh Basil

1 can of Coconut Milk

1 Tbsp Corn Starch

½ tsp Sesame oil

2 Tbsp Curry Powder

1 tsp Paprika

1/2 tsp Ginger

1/2 tsp Coriander

1 tbsp Honey

Raisins

Cook barley according to package directions. Set HALF the cooked barley aside for another meal. Can be frozen or placed in refrigerator.

In a large frying pan, sauté garlic, onions, pepper, and sweet potatoes. When sweet potatoes are almost tender, add chick peas and basil and continue to cook for a few more minutes and then remove from heat. Add cooked barley.

In a small sauce pan, combine coconut milk, corn starch, spices and honey. Bring to a boil and simmer until the sauce thickens. Poor HALF the sauce over barley mixture, save the other half for another meal. Add Raisins. Serve warm or room temperature.

Barley and Chicken Curry

1 Serving (includes 2 servings of vegetables)

Olive Oil

2 Chicken tenderloins, cubed

Corn Starch

Garlic

Black Pepper

Basil

Onions

Mushrooms

½ cup Barley

¼ cup Curry sauce

Sprinkle chicken with spices and corn starch. Sauté with vegetables in olive oil. When browned, add barley and continue to cook until well warmed. Pour on curry sauce.