Pancakes

Another pancake breakfast...



Organic whole grain pancakes with pureed blueberries, raspberries, pomegranate and rhubarb. Sooooooo good.

Weekend

Breakfast - Vegetable egg scramble (serves 1)
2 brown eggs
1 cup chopped raw spinach
1/4 cup chopped raw mushrooms
1/4 cup diced green pepper
1/4 cup diced red onion
Olive oil for the pan
A dash or two of ground black pepper and paprika

Sometimes I add some grated cheese on top but this morning I opted not to.

For lunch, I actually made another weekend breakfast choice...

Lunch - Whole grain pancake with stewed fruit (serves 3)
Pancake
1 cup whole grain pancake mix
1 cup skim milk
1 brown egg
1/8 tsp olive oil for the mix and a bit for the pan

Stewed fruit
4 small gala apples
1/2 cup rhubarb
1/2 cup mango (optional)
1-2 tsp unrefined granulated sugar or Agave nectar
3/4 - 1 cup water

Peel and dice apples (the smaller, the less time it will take), place in small pot with the water and sugar of choice. Cook on medium-low heat - I have never timed this process but I would estimate around 30-45 minutes. Once the fruit is nice and soft, spread a generous portion on top of the pancake.

Dinner - Spinach salad with mini pita tuna melts (serves 2)
Spinach Salad (per serving)
1 cup raw spinach
1/8 cup chopped mushroom
1/8 cup diced green pepper
1/8 cup diced red pepper
1/8 cup diced red onion
1/4 cup sliced zucchini
1-2 tsp poppy seed dressing
Grated cheese (optional)

Mini Pita Tuna Melts
6 mini whole wheat pitas
1 can low sodium tuna
1/4 cup chopped green onion
1/8 cup diced green pepper
1 tbsp mayonnaise
Grated cheese

Mix up tuna, mayo, onion and pepper. Spoon portion onto each pita evenly. Sprinkle grated cheese on top. Bake at 350 F until cheese is melted (5-10 minutes).