A Few Favorite Recipes

Yesterday, I attended a Food 101 Class at Goals in Motion. Kim hosts one of these sessions during each challenge. It's a  great time for challengers and even maintenance folks to come and learn a little more about food choices and share food hurdles and ideas for meals and snacks. 
In that light, I thought it would be a good time to share a couple of my favorite recipes. Here they are, hope you enjoy!

Banana Bread Protein Pancakes
(I found this on a blog called Peanut Butter Fingers)

Serves one

• 1/2 cup old fashioned oats
• 1/2 banana, mashed
• 1/4 cup cottage cheese
• 1 egg
• 1/2 teaspoon cinnamon

1. Spray pan with cooking spray, heat to medium. 

2. Combine all ingredients and blend with an immersion blender (or a blender) until batter is relatively smooth.

3. Pour batter in warm pan to form about 4 pancakes. Allow to cook until edges start to harden, then flip.

4. Serve with (just a little bit) real maple syrup, bananas and pumpkin spice

Crock Pot Chicken Taco Chili

(My  sister found this one on a blog called Gina's Skinny Recipes). I love it because it makes such a big batch, plus can be in the crockpot all day (I leave at 5am and get home after 5pm)

Serves 10

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning (or homemade - less sodium in homemade)
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
• 1/4 cup chopped fresh cilantro

Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and tacoseasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. This recipe is hearty with  all of the beans and chicken, so be cautious of serving size)


Yesterday, a challenger asked what to do with quinoa, as she'd heard it was good for you, but wasn't sure how best to eat it. Following is my favorite quinoa recipe:


Quinoa Cakes

(I found this in Oxygen Magazine)

Makes 4 servings

• 1 cup dry quinoa
• 1 tbsp olive oil
• 1/2 yellow onion, finely chopped
• 1/2 cup grated carrots
• 1/2 cup red pepper, finely chopped
• 6 cloves garlic, minced
• 2 tbsp ground flaxseed mixed with 6 tbsp water
• 1/2 cup whole grain flour
• 1 tbsp red pepper flake (adjust to taste)
• 1 tsp curry powder
• 1/2 tsp sea salt
• 1/4 tsp ground black pepper

1. Preheat oven to 350'F. Cook quinoa according to package directions.

2. Heat oil in skillet. Saute onions, carrots, red pepper and garlic for 8 to 10  minutes. Place veggies in large mixing bowl to cool.

3. Add cooked quinoa and all remaining ingredients to the bowl and mix well.

4. Use clean hands to roll the mixture into small balls, placing each one on a baking tray lined with parchment paper. Use a spatula to press balls into patties.

5. Bake for 15 minutes per side.