Tuesday, March 31, 2015

Spinach Pancakes

From: Weelicious

I made these pancakes for Piper this week.  She loves them.  I tried to get SJ to eat them, too, by telling her they were Hulk pancakes, but she was having none of it.  I ate a few, too.  :)


  • 1 cup packed fresh spinach
  • 1 cup buttermilk
  • 1 large egg
  • 1 tablespoon oil
  • 1 cup white whole wheat flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt


1. In a blender, combine the spinach, buttermilk, egg, and oil and blend until smooth. 
2. In a separate bowl, whisk together the remaining ingredients. 
3. Whisk the wet ingredients into the dry ingredients until just combined. 
4. Heat a large pan or griddle over medium heat and grease with butter or oil. 
5. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes. 
6. Flip the pancakes and cook for one minute longer and serve.
*Mixture can also be used in a waffle iron following manufacturers directions.

Monday, March 30, 2015

crockpot turkey chili

I've been refining this for a while now to make it easier and easier, and I think I've finally gotten there... loosely based on this recipe.

  • 1 pound lean ground turkey or chicken sausage, or a blend of the two
  • green/red/yellow bell peppers, finely chopped
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 can (28 ounces) crushed tomatoes, undrained, plus a chopped fresh tomato or two if you have some to use up
  • some beans, equaling about two cans -- black, kidney, white, pinto, whatever
  •  2 c reduced-sodium chicken broth
  • a bag of frozen corn
  • 1 tablespoon chili powder and/or a couple adobo chiles with some sauce
  • pepper, cumin, garlic powder
In a large nonstick skillet, cook the turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Add all spices.

Transfer to a 4-qt. slow cooker. Stir in everything else.

Cover and cook on low for 4-5 hours or until heated through.

Serve with sour cream, cheese, cilantro, etc.

Tuesday, March 24, 2015

Lemony French Lentil Salad

This was another "Clean Eating" recipe that I tried a few weeks ago and really liked.  It wasn't as good after a day or two when all the dressing was absorbed and it kind of lost some of the lemony zing.  It would be better eaten the day it's made, I think.  So, this would be a good dish to take to a pot luck where everything is going to be eaten that day.   Or, just make more dressing and drizzle some more on the next day to revive it.  It was a good lunch, though, and I will make it again.   Oh, and I used the pre-cooked French Lentils (the black ones) from TJ's instead of cooking green lentils, because I always overcook my lentils and end up with mush.


  • 2 cups dry green lentils,
  • 1 can of chickpeas , rinsed, drained
  • 1 bunch of radishes, chopped or sliced
  • ¼ cup fresh basil leaves, chopped (optional, thyme leaves loosely packed, discard stems)
  • 1 bay leaf
  • Garlic 
  • 2 teaspoons kosher or sea salt
  • 3 tablespoons extra-virgin olive oil


  • ¼ cup fresh lemon juice (about 2 medium lemons’ worth)
  • 2 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey or agave nectar
  • 1 clove garlic, pressed or minced
  • ¼ teaspoon fine-grain sea salt
  • Freshly ground black pepper, to taste

  • Put the lentils, salt, garlic and bay leaf in a medium pot in 3 cups water and bring just to a boil.
  • Reduce heat to low and allow the lentils to simmer for 30- 40 minutes, or until softened all the way through, adding water as they cook if necessary.
  • Cool lentils to room temperature then place in the refrigerator until chilled.
  • In a large serving bowl, combine the lentils, chickpeas, radishes and herbs. Drizzle in the dressing and toss to combine. Serve with avocado, crumbled cheese or fresh greens if you'd like.

Slow Cooker Balsamic Chicken

This is one of the recipes that I was given when I signed up for a "Clean Eating Challenge Group" awhile back.  I liked it the first time, so I'm making it again!  The first time I followed the recipe as written.  This time I only had one can of diced tomatoes, so I added one can of crushed tomatoes as well.  I know that it will come out saucier than last time, but the flavor should be about the same.  I'm also starting with frozen chicken thighs this time, so I'm sure it will take longer to cook.  

·         4-6 boneless, skinless, chicken breasts
·         2 14.5 oz cans diced tomatoes
·         1 medium onion thinly sliced (Not chopped)
·         4 garlic cloves
·         1/2 cup balsamic vinegar (for gluten-free use White Balsamic Vinegar which doesn't have caramel coloring)
·         1 tbsp. olive oil
·         1 tsp each: dried oregano, basil, and rosemary
·         1/2 tsp thyme
·         ground black pepper and salt to taste

Pour the olive oil on bottom of slow cooker, add chicken breasts, salt and pepper each breast, put sliced onion on top of chicken then put in all the dried herbs and garlic cloves. Pour in vinegar and top with tomatoes.
Cook on high 4 hours, serve over Whole Wheat angel hair pasta OR spaghetti squash. Enjoy!

Friday, March 06, 2015

spinach tortellini soup

This was good, and it relies entirely on pantry staples...

1 tablespoon olive oil
1 small yellow onion, diced
2 cloves garlic, minced
12 oz frozen artichoke hearts [[I didn't have and substituted an elderly sliced leek]]
64 oz vegetable broth [[I didn't need use this much]]
2 (14 oz) cans cannellini or Great Northern white beans, rinsed and drained [[I used homemade ones that I made in the oven, plus a lot of their extra liquid]]
3 cups cheese tortellini (refrigerated or frozen) [[I used one package of TJ's frozen spinach tortellini]]
2 cups fresh spinach leaves, roughly chopped
1/3 cup basil pesto
Salt and black pepper, to taste
Grated Parmesan cheese, for serving, optional


1. In a large pot, heat the olive oil over medium heat. Add the onion and garlic and cook until tender, about 5 minutes. Stir in the artichoke hearts and cook for 2-3 minutes. Add the vegetable broth, beans, tortellini, and spinach leaves. Cook until tortellini is soft, about 7 minutes.
2. Stir in the basil pesto and season with salt and black pepper, to taste. Serve warm with Parmesan cheese, if desired.
Note-you can also use jarred or canned artichoke hearts, just drain before using.