What’s for Breakfast? Whole Wheat Cinnamon Pancakes

I woke up on Sunday and wanted to have something different for breakfast. I know Mal loves pancakes, so I got on the Internet and looked up some different recipes for whole wheat pancakes.

Typically when I use whole wheat flour, the end product isn’t exactly light and fluffy like it is when I use white flour. That being said, I am both skeptical and optimistic when I look at whole wheat recipes. I found this recipe in a 2009 post on a blog called skinnytaste.com. If I wasn’t skeptical before, I definitely was after reading the name of the blog. We love eating healthy but when it comes to something like pancakes we have the same mindset: go big or go home.

This recipe caught my eye because it included cinnamon, a spice that has a host of health benefits – it contains antioxidants and some studies have showed that it can also lower blood sugar – and tastes pretty good too.

Like I said this recipe came courtesy of skinnytaste.com. Here’s what you need:

  • 2 cups whole wheat flour
  • 4 1/2 teaspoons of baking powder
  • 1/2 teaspoon salt
  • 2 teaspoons cinnamon
  • 2 teaspoons sugar
  • 2 eggs
  • 2 cups + 2 tablespoons skim milk
  • 2 teaspoons vanilla
  • Cooking spray (I used Pam baking spray)

Here’s how you make them:

Combine dry ingredients in a large mixing bowl


Combine eggs, milk and vanilla in another bowl and add to dry mixture and stir just until mixed


  • Spray skillet with cooking spray and heat over medium heat
  • Add about 1/2 cup of batter to skillet and once you see bubbles on the outer side of the pancake, it’s time to flip it
  • Cook for about another minute or so and then remove the pancake from the skillet
  • Repeat until all the batter is done
  • Enjoy!

Here’s how they ended up:

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These were as light and fluffy as anything I’ve ever made with white flour. By far the best whole wheat pancake recipe I’ve ever used. Top them with some powdered sugar and cinnamon and a tablespoon of maple syrup and you’ve got yourself a delicious and astonishingly healthy breakfast.

Do you have a go-to pancake recipe? Have you ever tried gluten-free pancakes? Let me know in the comment section below!


What’s for Dinner Tonight: Turkey Enchiladas

This is one of my favorites. A healthy version of a typically unhealthy Mexican dish: enchiladas. This version uses ground turkey breast instead of beef, which cuts out a whopping total of over 400 calories and almost 50 grams of fat, as well as reduced fat cheddar cheese. I also used corn tortillas instead of flour, but only because I prefer the flavor of corn tortillas. With that, here we go:

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This recipe is brought to you by Fitness Magazine (with a few personal tweaks):

Here’s what you need:

  • 3 tablespoons olive oil (divided into 1 tablespoon and 2 tablespoons)
  • 1 onion, chopped
  • 1 pound ground turkey breast
  • 1 zucchini, chopped
  • 2 jalapeno peppers, seeded and chopped
  • 1 8-oz can of no-salt-added tomato sauce
  • 1 teaspoon of cumin
  • 1 teaspoon of dried oregano
  • 1/4 teaspoon of ground cinnamon
  • 8 corn tortillas
  • 1 handful of reduced-fat cheddar cheese

Here’s how you make them:

  1. Preheat oven to 375 and coat a baking dish with cooking spray
  2. Heat 1 tablespoon olive oil in a large pan; once oil is hot add onion and cook until softened (about 5 mins)
  3. Add turkey, zucchini, 2 tablespoons olive oil, jalapenos, 1/2 cup tomato sauce, cumin, oregano and cinnamon; cook for about 8 mins and set aside
  4. Wrap corn tortillas in damp paper towels and heat in a microwave for 30 seconds (to make them a bit softer; don’t worry if they rip when you try and roll them – they always do); spoon some of the turkey mixture into each tortilla, roll them up and place them seam-down in the baking dish
  5. Drizzle the rest of the tomato sauce on top of the enchiladas and sprinkle with the cheese; bake for 30 minutes
  6. Remove from oven and let the dish sit for about 5 minutes before serving (I cut up an avocado as a side dish and added some low-fat sour cream as well).

Like I said this is one of our favorite dishes. It’s guilt-free Mexican food and it’s delicious. It is a bit more time-consuming than some easier dinners, but if you have a bit of time it’s absolutely worth it.

Next up on the blog: Naples Half Marathon Race Recap. Stay Tuned!

What’s for Dinner Tonight? Lemon Basil Shrimp

Ok I’m going to try something new. I’ll post a few pictures of what we eat for dinner each night, along with the recipe and some commentary about the nutritional benefits of the food. So to kick things off we have Lemon Basil Shrimp served on a bed of spinach:

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Luckily I had some “help” in the kitchen…

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This recipe is so easy and it takes no more than 20 minutes to make. Here’s what you need to make it for two people, though you can easily cut it in half if you’re cooking for one:

  • 2 servings of pasta (I used gluten free; Mal used normal whole wheat)
  • 1 tablespoon of olive oil
  • 20 shrimp (or so)
  • 2 tablespoons of capers (drained)
  • 2 tablespoons of lemon juice (about half a lemon’s worth)
  • 1/4 cup of chopped fresh basil
  • 2 handfuls of fresh baby spinach

Here’s how you make it:

  1. Cook pasta and drain
  2. While pasta is cooking, heat oil in a pan and sauté shrimp until they are done (about 3-5 mins depending on their size)
  3. Put one handful of spinach on each plate and sprinkle with any leftover lemon juice and some cracked black pepper
  4. Combine the cooked pasta, shrimp, capers, lemon juice and basil in a large bowl and top each serving of spinach with half of the mixture
  5. Top with a pinch of Parmesan cheese

So easy, so delicious and so good for you! You’re getting great, healthy protein from the shrimp, whole grains from the pasta, vitamin c from the lemon and a ton of folate – an important vitamin – from the spinach. What a nutritional powerhouse of a meal!

What’s on your plate tonight?