You can make the pancakes plain with just the ingredients above, but I like to go the extra mile. These pancakes are so good if you add in mango and kale. I've also tried them with acorn squash, with mixed berries, and with banana. You can't go wrong!
Today, I'll let you in on how I make them with mango and kale. I used frozen mango and frozen kale, but you can just as easily make the pancakes with fresh fruits and veggies!
First, mix all your dry ingredients. I'm super simple, and just use a fork. Nice and easy.
Next, measure your cup of milk and mix it with the kale and mango. (My kale and mango was already chopped because I used frozen, If yours is fresh, you will have to wash/peel/chop everything before this step.) I like to use an immersion blender because it's easy and quick, but you could use any blender for this part.
Then, beat the egg. Once that's done, add in the vanilla and your kale/mango/milk mixture.
Almost done! Now, it's time to mix together your wet and dry ingredients.
Make sure your pan is buttered really well, even the sides of the pan. Then, pour your batter into the pan. You may need to spread it around a little with a rubber scraper or spatula to even it out.
Pop it in the oven at 425 degrees F for 18 minutes, and then you're done! I like to cut mine with a spatula and remove them from the pan almost immediately. They like to stick to the pan so make sure to really get your spatula underneath so you don't lose the bottom half of the pancake.
Enjoy! They are good on their own or with syrup or your favorite pancake topping. Full disclosure: I usually make these for my toddler, but they are so good I always sneak a few for myself!
Is salsa a condiment or a dip? Either way, it's my favorite so I find ways to sneak it into lots of different dishes! This one doesn't require cooking, but it's a quick, easy, healthy, delicious lunch.
So what do you need?
How did I make it? First I toasted the bread. I used Vermont Soft Whole Wheat bread. I like the Vermont brand because it doesn't have as many preservatives as other brands, and it has barely any sugar...only 1 gram of sugar (but 0 added grams.) Most grocery stores carry it.
Next, I added a few slices of cheese. I used Horizon extra sharp cheddar, but any type will work.
Then, I put some spinach on the sandwich. Adding in some green whenever I can!
Now, it's time to add the salsa. Although I love salsa, I'm also particular about it. I want it to taste fresh and not super salty. Green Mountain Gringo Mild Salsa is my absolute favorite, but for this sandwich I used Number 9 Medium Salsa. It was my first time trying the brand, and I was super impressed! It only has 90 mg of sodium which is low for salsa, and it tasted super fresh!
If you want to take your Salsa Sandwich to the next level, try it with avocado and/or fresh cilantro. It's also great on a wrap!
As sad as I am to say goodbye to summer soon, autumn has it's upsides. Fall foods are definitely delicious! Plus, the cooler weather makes it easier to use the oven without heating up the house or putting the air-conditioning into overdrive. One fall food I love? Sweet potatoes are in season August through November! Sweet potatoes are a super versatile food and a great source of Vitamin A. They can be served in sweet or savory dishes. The sweet potatoes I’m going to share with you today can be eaten on their own, mixed with raw spinach in a salad, served with chili, added to tacos or a burrito...the list goes on.
Since I'm not one for measuring, here is your ingredient list. I tend not to use a lot of oil or salt, but this can easily be cooked to your own taste. My staple ingredients are marked with a *.
The first few things you need to do are:
-Preheat the oven to 400 degrees Fahrenheit
-Wash and peel the sweet potatoes. (Mine are unexpected shapes because I got them from Misfits Market. They remind me of a planet, a moon, and a star.)
Next, cut the sweet potatoes into bite-sized cubes
Then, put your sweet potato cubes in a big bowl. Add the olive oil, salt, white pepper, onion powder, garlic powder, and smoked paprika. Mix everything together with a wooden spoon until it looks like the smoked paprika is evenly coating all your sweet potato cubes. I suggest judging by the smoked paprika because it’s easier to see on the sweet potatoes than the other spices.
Once everything is mixed, line your cookie sheet with parchment paper. Spread out the sweet potato cubes on the parchment paper.
Bake for about 30 minutes. Check the doneness periodically. (I usually do this by eating a cube or two. When I like how they taste, they are done!) The sweet potatoes will brown a little if you cook them for longer.
How did you serve your sweet potatoes? Let me know! They pair well with so many dishes.
I’m Rachel, an art teacher by day and a freelance artist and pretend chef by night. You can find my art locally and online, and my cooking adventures in my blog and on Facebook.