So I decided to use my Bob’s Red Mill Hemp Protein Powder in my breakfast this morning! Wanna see??
See! I made applesauce muffins again! I just subbed 1/4 cup hemp for 1/4 cup white flour. It was great! It made the batter a lot darker, but the finished product is only slightly darker. And it didn’t alter the taste at all! Such a great way to add a little more protein to my breakfast. 🙂
Since so many of you recommended using the oat flour in pancakes, I decided to give it a whirl! I really wanted big fat fluffy pancakes and here is what I came up with: Fluffy Pancakes. 🙂
1/2 cup all purpose flour
1/2 cup oat flour
2 tbsp Splenda / sugar
1 tsp baking powder
1/4 tsp salt
3/4 cup almond milk / buttermilk
2 tbsp butter, melted
1. In a small bowl, combine the flours, Splenda, baking powder and salt. In separate bowl combine the milk, butter, and egg; stir into dry ingredients just until moistened.
2. Pour batter by 1/4 cupful onto a greased hot griddle. Turn when bubbles form on top of pancakes; cook until the second side is golden brown. Makes about 10 pancakes.
They have this cake-like consistency that is really fabulous and yet they are still so big and fluffy. They’re incredible! I’m going to try adding 1 egg to the mix the next time I make it so we’ll see how that goes. 🙂
We had tons of salad leftover from this past weekend when my sister’s family was here so I needed to use it up before it went bad. We’ve eaten plenty of salad this week, but I wanted to add a little something to it one night so I made some tasty chicken to go on top!
3 chicken breast halves
2 tbsp cooking oil
1 tbsp Dijon-style mustard
1 tbsp lemon juice
1 tsp lemon-pepper seasoning
1 tsp dried oregano
1/8 tsp cayenne pepper
1. Skin chicken. Place chicken pieces, bone side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 15 to 20 minutes or until light brown.
2. Meanwhile, in a bowl stir together oil, mustard, lemon juice, lemon-pepper seasoning, oregano, and cayenne pepper. Brush mustard mixture on chicken. Turn chicken; brush with remaining mixture. Broil for 5 to 15 minutes more or until chicken is no longer pink.
Recipe from Better Homes and Gardens
Okay so this last one doesn’t look so great, but it’s really very tasty! Believe me!
6 skinless, boneless chicken breast halves
1 (20 ounce) jar salsa
1 large red bell pepper, chopped
2 tablespoons ground cumin
2 tablespoons lemon juice
2 tablespoons chili powder
3 cloves crushed garlic
2 (15 ounce) cans black beans, rinsed and drained
1. Preheat oven to 400 degrees F
2. Arrange the chicken pieces in a 3 quart casserole dish or a 9×13 inch baking dish.
3. Combine the salsa, red bell pepper, cumin, lemon juice, chili powder and garlic. Pour the mixture over the chicken. Pour the black beans on top and cover.
4. Bake in the preheated oven for 1 to 1 1/2 hours. Serve with rice if desired.
Wanna know something I love about having two boys who are always very very grateful to have yummy food? They are always thankful enough to help clean up the kitchen later. 🙂 Look at them washin’ and dryin’ dishes!
By the way, the house one house over from us is for sale! It’s a short sale which means it’s going for 30-40 grand less than everything else in our neighborhood. It’s a huge gorgeous house. So as Mr. Rogers always sang, “Won’t you be my neighbor?” 😉