Yogurt Pancakes Recipe

I'm not sure why I wanted to use yogurt in pancakes this weekend but I really wanted pancakes.  We've been on a bit of a yogurt kick so the fridge is full.  I'm thinking about making my own but that's for another day.

I'm linking up again at Tuesdays with a Twist.  Join me!




Delicious Yogurt Pancakes
adapted from about.com

Ingredients:

1 cup flour (organic, non-bleached)
1 tsp. cinnamon

1 Tbsp. sugar

1/2 tsp. baking soda

1/4 tsp. salt

1 cup plain or vanilla yogurt 

(nonfat, low-fat, or whole milk all work here)

2 eggs

2 Tbsp. melted butter or oil (I used Coconut Oil)

Oil or spray oil for cooking

Directions:

Heat a griddle or large frying pan over medium high heat. Meanwhile, combine flour, sugar, baking soda, cinnamon, and salt in a medium bowl; then whisk yogurt and eggs together; add yogurt and eggs to flour mixture and stir to combine. Stir in melted butter or oil.

Spray oil on hot griddle and spoon batter into even cakes – about 8 – and let cook until bubbles form on the surface of the cakes, about 2 minutes. Flip and cook until golden brown on the other side, about another 2 minutes.

This recipe makes about 8 pancakes so it can easily be doubled or tripled.

Coconut oil has many health benefits and gives any recipe a nice flavor.  Check out some of the great deals at Tropical Traditions:

Virgin Coconut Oil, Gold Label, 2-jar pack - 1 quart each




Virgin Coconut Oil, Green Label, 2-jar pack - 1 quart each





Special Price! - Organic Coconut Flakes - 1-lb Bag





Sharing this recipe at Tuesdays with a Twist, The HomeAcre Hop and HERE. 

Ways to Eat Mung Beans

Mung Beans are delicious AND healthy! Last week at Back to the Basics I shared how to Sprout Mung Beans.  It's so easy!!!  
After 2-6 days of sprouting (depending on your taste) they're ready to eat. 

There is still time to enter Mary's Basics Vegan Triple Play Lip Balm Giveaway!!!

Below are several delicious recipe perfect for Meatless on Monday #29

Salad

Salad greens and cooked red beans topped with sprouted Mung Beans.  

Add dressing.  I used Creamy Chipotle Dressing!

Veggie Tacos

Whole grain tortilla, greens, red onion and tomatoes 

topped with sprouted Mung Beans.

Optional: add sour cream or salsa.  I used Creamy Chipotle Dressing!

Smashed White Bean "club" with Sprouts

from Meatless on Monday #2

Protein-packed

Quinoa, cooked red beans and turkey sausage 

topped with sprouted Mung Beans.

Sauce is optional.

Mung Bean sprouts according to Livestrong:
Mung bean sprouts have a low calorie density, or energy density, with only 31 calories per 104 g serving. Low energy-dense foods can help you lose weight or prevent weight gain because they are relatively low in calories compared to their serving size, so you can fill up on them without eating too many calories, according to MayoClinic.com. Low energy-dense foods tend to be low in fat and high in dietary fiber, and mung bean sprouts have almost no fat and nearly 2 g dietary fiber per serving.

A benefit of mung bean sprouts is that more than 90 percent of their weight is water, and you can use them, like other vegetables, to help you stay hydrated, according to the University of Michigan. Mung bean sprouts are a cholesterol-free food, and their dietary fiber can lower levels of bad LDL cholesterol in your blood.

Sharing these delicious recipe at the Creative HomeAcre Hop , Tuesdays with a Twist, The HomeAcre Hop and  HERE

Creamy Chipotle Dressing

I was in a huge rush last week and we needed something quick and healthy from the grocery store. *Between wrap parties, the gym, self-defense training and filling seed orders (and the Chiropractic office) it's been a busy year so far.*
I'm linking up with the very first Tuesdays with a Twist!


So I rushed into the grocery store, grabbed a baked chicken, salad greens and a jar of Creamy Chipotle Ranch Dressing.  YUM!!!  We loved the dressing...Until I read the ingredients.  YUCK!  It was full of chemicals.

I usually make my own dressing anyway.  
My husband LOVES the Apple Cider Viniagrette but like I said, we were in a hurry.  I made a few modifications to the recipes I found online.  Let me know what you think!

Creamy Chipotle Dressing

adapted from Home with Mandy

Ingredients:

4 garlic cloves, minced
1 teaspoon salt
2/3 cup mayonnaise

½ cup plain yogurt
¼ cup milk

½ cup water
4 small chipotle in adobe, minced
6 tablespoons minced fresh cilantro leaves
1 large lime, juiced


Directions:
Add all ingredients to your blender and blend until smooth.

Store in a glass jar.  This is why I Save my Jars!

*Use all milk if you prefer.  I don't like my dressing thick so feel free to reduce the liquids*

THIS is the dressing I used for the Veggie Burger Tacos!

Depending on the day I'm linking up HERE and Tuesdays with a Twist!

Veggie Burger Tacos

This is Meatless on Monday # 28 (I forgot last week)

I made Red Bean Veggie Burgers again yesterday for the coming week.  I'm impressed with how well they freeze so I made a double batch.  This time I got a little creative because I needed to use up several items in the pantry/fridge and we were all our of bread.
Normally I don't run out but it's been one of those weeks.
**Don't forget to enter the Vegan Lip Balm Giveaway!**

Instead of using the entire recipe for regular sized patties I took 2 handfuls and made smallish balls, flattened them a little and cooked as I would the large patties.  It was delicious and the husband was impressed.

Veggie Burger Tacos

Ingredients:
Veggie Burger mixture
Tortillas
Lettuce, Tomato, Onion
(Whatever veggies you like)
Chipotle dressing
*Homemade version coming tomorrow*

Directions:

Prepare your mixture according to the directions below.  
Take 2 handfuls and make smallish balls, flatten them a little and cooked as you would the large patties.

Mini Veggie Patties

Place your tortillas on your plate and add veggies.  Place the cooked mini-veggie patties over the veggies and drizzle with Chipotle dressing.

Enjoy!

Regular size Veggie Patties

Red Bean VeggiePatties
Ingredients:
2 cups cooked red beans
3/4 cup cooked Quinoa
3 eggs
3/4 cup bread crumbs
2 tablespoons minced onions
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon hot pepper flakes (cayenne)
1/2 teaspoon cayenne powder (optional)

Directions:
Roughly mash the red beans with a fork leaving some whole red beans in a paste-like mixture. 
Mix the cooked quinoa, bread crumbs, onion, garlic, cumin, salt, hot pepper flakes, and egg into the red beans using your hands.

Form the bean mixture into 5 or 6 patties.

Heat the olive oil in a large skillet.

Cook the patties in the hot oil until heated through, 2 to 3 minutes per side. Add cheese if you would like.

Sharing at The Creative HomeAcre , Tuesdays with a Twist  and HERE.

No-Bake Energy Balls

Gradually I've been adding to several recipe categories:
No-Bake
4-Ingredient 
Inflammation-Fighting
Meatless on Monday

No Bake recipes are my FAVORITE!!!! 

No-Bake Energy Balls

adapted from Gimme Some Oven

Ingredients:
1 cup (dry) oatmeal 

(old-fashioned oats)
2/3 cup coconut flakes
1/2 cup peanut butter
1/2 cup wheat germ
1/2 cup carob chips
1/3 cup honey or maple syrup
1 tsp. vanilla extract

Directions

Stir all ingredients together in a medium bowl until thoroughly mixed. Let chill in the refrigerator for half an hour. Once chilled, roll into balls of whatever size you would like. (Mine were about 1" in diameter.) Store in an airtight container and keep refrigerated for up to 1 week.

Makes about 20-25 balls.

Optional additions:

Chia Seeds

Sunflower seeds 
Dried cranberries or raisins

OR *Substitute Almond butter for peanut butter*

Sharing this recipe HERE and The Creative HomeAcre

Mary's Basics Giveaway!!

I'll be back later on today to share a recipe I worked on over the weekend.  Right now there's a giveaway going on !  Don't miss it!

I'm joining these AMAZING blogs to share this giveaway:
Jenny from Black Fox Homestead
Carol from Everything Home with Carol
Lisa Lynn from The Self Sufficient HomeAcre

A New Giveaway!

I told you last week that Mary from Mary's Heirloom Seeds is sponsoring another giveaway starting today! This time the products are from her all natural products offered on Mary's Basics! Please stop by to visit her website. We will be giving away two lip balm collections that are sure to please! Two lucky winners will be picked on April 17th and announced on Thursday April 18th. :) So let's get crackin' here! Be sure to actually follow through with the entry likes and comments for your chance to win! Enter by midnight on April 16th!
Mary's Basics Vegan Triple Play Lip Balm!

 The Vegan Triple Play Lip Balm assortment includes 1 each of the Coco Delight, Peppermint, and Sweet Orange!
 a Rafflecopter giveaway

Today I'm over HERE!

Good Morning!

Today I'm a guest over at Frugal Local Kitchen!

Stop by and say "Hey!"

4-Ingredients Oatmeal

Oatmeal is one of the easiest breakfasts and I don't even have to make it.  Husband makes oatmeal for breakfast EVERY morning.  I'm not exaggerating here people...Every morning!  Sometimes it gets a little boring so I jazz it up a bit.

This recipe is my favorite!

Cinnamon Almond Oatmeal
Ingredients:

Old-Fashioned Oats
Water
Almond Slices
Cinnamon
Honey

Directions:
Prepare your oatmeal according to the package: Boil water and stir in oats.  Cook about 5 minutes over medium heat.  Stir occasionally.

Sprinkle hot oatmeal with Almond slices.  Drizzle with honey.  Sprinkle with cinnamon.  Enjoy!

Did you get a chance to check out the SPROUT specials at Mary's Heirloom Seeds?  I'll be sharing quite a few SPROUT recipes at the end of the week.  Get SPROUTING with me!

Happy Monday!

Join me as I party at Wildcrafting Wednesday and Over HERE!