Banana Pancake Cereal
1 cup 1% milk, buttermilk or almond milk
1 cup unbleached all purpose or whole wheat flour
1 ripe banana
2 large eggs
1 teaspoon oil
1 teaspoon vanilla
2 teaspoons baking powder
1/4 teaspoon salt
1 cup fresh mixed berries, for topping
1 large banana, sliced
optional whipped cream and colored sprinkles, for topping
Add milk, flour, 1 of the bananas, eggs, oil, vanilla, baking powder and salt to a blender and pulse until smooth and throughly mixed.
Pour pancake batter into a condiment squeeze bottle. (Or use a ziplock bag and cut a tiny whole in the corner as well.)
Heat pan to medium high heat and spray with oil.
Squeeze little small pancake dots the size of a nickel and cook until top is dry and forms bubbles.
Toss the pancakes with a spatula and cook for a few more minutes.
Occasionally toss the pancakes around to help cook more evenly until slightly browned.
Transfer to 4 bowls and add sliced bananas, fresh berries and your favorite toppings (I like to drizzle honey).
Serving: 2/3 cup pancakes 1/3 cup fruit, Calories: 272kcal, Carbohydrates: 50g, Protein: 9.5g, Fat: 4.5g, Saturated Fat: 1.5g, Sodium: 378.5mg, Fiber: 5g, Sugar: 16.5g Blue Smart Points: 5 Green Smart Points: 6 Purple Smart Points: 5
Macaroni Salad with Tomatoes
Make Ahead, Pasta, Pasta, Salads, TO TRY
6 oz uncooked elbows, wheat or gluten-free
2 medium tomatoes, diced
1/4 red onion, finely chopped
1/4 cup Hellmann’s light mayonnaise
1 tbsp white vinegar
dash garlic powder
1 tsp oregano
2.5 oz sliced black olives
salt and pepper
Cook pasta in salted water according to package directions.
Drain and rinse under cold water.
In a medium bowl, combine mayonnaise, vinegar, tomatoes (and any juice from the tomato), olives, onion, garlic powder, oregano salt and pepper. Mix well.
Add elbows and mix well.
Serving: 3/4 cup, Calories: 125kcal, Carbohydrates: 21.5g, Protein: 3.5g, Fat: 3.5g, Saturated Fat: 0.5g, Cholesterol: 2.5mg, Sodium: 165.5mg, Fiber: 1.5g, Sugar: 0.5g Blue Smart Points: 4 Green Smart Points: 4 Purple Smart Points: 4 Points +: 3
Don’t they look AH-mazing?!! Pesto is one of my FAVORITES about summer, and now there’s no guilt of the pasta 🍝.
2 medium-large zucchini
2 cloves garlic
1/2 yellow onion or white onion
extra virgin olive oil or butter
salt and pepper, to taste
pesto sauce (or other pasta-like sauce of choice, if any)
2 each small tomatoes (optional)
1/4 tsp garlic powder (optional)
1 tsp onion powder (optional)
Wash your zucchini, and then use spiralizer* to create zucchini noodles. *See notes below
Add a small amount of olive oil or butter to a saute pan or skillet over medium-high heat.
Next, if using garlic and onions, add them to the pan and cook until the onions are translucent.
Now add the zoodles and gently toss them every minute or so throughout the cooking process which should only be about 5 minutes. Do not cover the pan while cooking – that will make them extra wet. Allowing steam to be released is good.
Once finished cooking, plate the zoodles and sauce or top them anyway you see fit and enjoy immediately. There will be a bit of excess liquid in the pan. If you do not wish to have all the liquid in your dish, you can either strain your zoodles or use tongs to plate them – leaving much of the liquid behind. We like to serve our zoodles with a few dollops of pesto and chopped fresh tomatoes.