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1 lb brussel sprouts de stemmed and halved 2/3 cup fresh cranberries 1/3 cup gorgonzola cheese crumbled 1/3 cup pecas 2/3 cup barley or any other grain (brown rice or quinoa is great too) 1 tbsp maple syrup 1 tbsp balsamic vinegar olive oil salt and pepper Cook barley or quinoa or brown rice according to directions. Heat the brussel sprouts, cranberries and olive oil in a skillet over medium. Season with salt and pepper. cook for 8 - 10 minutes. Add balsamic vinegar and maple syrup to coat and remove from heat. Toss grains, sprouts, cranberries ad pecans in a large bowl and top with the cheese 
Breakfast time!! Whole Wheat Banana Pancakes - Made with Greek yogurt, ripe banana, whole wheat flour, and not much else. They don't even taste healthy! Recipe may be doubled for a large family. yield: 7-8 PANCAKES prep time: 5 MINUTES total time: 25 MINUTES - Ingredients: 1 and 1/3 cups (167g) whole wheat flour (or white whole-wheat) 1/4 teaspoon salt 2 teaspoons baking powder 1 teaspoon ground cinnamon 1 large egg (or 2 egg whites) 1 cup (240ml) milk* 1/2 cup mashed ripe banana (about 1 large banana) 2 Tablespoons dark brown sugar (or light brown) 1/4 cup (63g) Greek yogurt* 1 teaspoon vanilla extract 1/2 cup add-ins like chocolate chips or fruit, optional Directions: Toss the flour, salt, baking powder, and cinnamon together in a large bowl. Set aside. In a separate medium bowl, whisk the egg, milk, and banana together. Whisk in the brown sugar and yogurt until no lumps remain. Whisk in the vanilla until combined. Make a well in the dry ingredients and pour the wet ingredients in. Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense. Add any mix-ins you prefer, but again - do not overmix the batter. Heat a griddle or skillet over medium heat. Coat generously with cooking spray, oil, or butter. Once very hot, drop about 1/4 cup of batter on the griddle. Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute. Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes. Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked. Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months. *Recipe tested with both skim and vanilla almond milks. Soy milk, 1%, 2%, buttermilk, coconut milk, or rice milk are OK. *Recipe tested with plain 0% Greek yogurt. Regular yogurt, any milk fat and your choice of flavor, is OK 
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Sharon and Cassie, we are mother and daughter, living the healthy life. We love to share our health tips and recipes with everyone!Sharon's Famous Health Muffin Recipe Archives
September 2015
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