Good Morning!

What better way to start the day than with some pancakes? Making breakfast – especially on the weekend – is so gratifying. It oddly (sadly?) makes me feel really accomplished.  Today’s menu consisted of quinoa pancakes. I’m vegetarian and it can be hard to get enough protein in my diet. There are about 24 grams of protein in 1 cup of organic white quinoa – mixing some into pancakes is an effortless way to start the day.

As I was trying this recipe for the first time, I wanted to make it easy on myself; so, I used Aunt Jemima pancake mix as my base. Combine the mix, cooked quinoa and water and voila, the batter is ready. Don’t forget to add a touch of butter to the skillet before you put the batter down so the quinoa doesn’t burn.

Ingredients for 10-12 pancakes:

½ cup Aunt Jemima pancake mix

½ cup cooked quinoa

¾ cup water

The pancakes were slightly on the savory side which made for a delicious change. I added blueberries and syrup to sweeten it up. The texture was almost identical to that of a regular pancake; still soft and fluffy – you can’t even tell it’s a healthier option.

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What’s Cookin’? – Shutterbean’s Honey Mustard Fried Chicken Sliders

I like to wander blogs and magazines for dinner inspiration. One of my go-to’s is Tracy Benjamin of the beautiful blog, Shutterbean. She’s a Bay Area food and photography blogger who makes healthy and sometimes indulgent, simple food that is really beautiful. Her step-by-step photos and lighthearted writing makes each recipe seem totally within reach.

This week she shared scrumptious looking sliders. I don’t eat a lot of chicken nor am I a huge slider fanatic but what I am is a honey mustard LOVAH. And I also figured, if I’m going to cook chicken, it might as well be fried. I think they’d be great for an easy night in or next time I host book club. I think I’ll add avocado to it.

Here’s the link to the recipe and a photo that’ll make you drool. I’ll share my own version when I get around to making it!

shutterbean 9.8