December 7, 2012

Pumpkin Ginger Pancakes with Granola

Have you every wondered why we don't make holiday "themed" foods other times of the year?  Why should you wait until fall to make pumpkin pancakes?  Well, I don't think you should have to, but if you are going to wait, these pancakes are worth it. Richly spiced and full of pumpkin flavor they are a great weekend morning treat. Enjoy!

1 1/2 cup all-purpose flour
2 tablespoons firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
3/4 cup milk (soy works just fine)
3/4 cup canned pumpkin
2 tablespoons butter or butter substitute, melted
Pumpkin Spice Granola (optional)
Maple syrup for serving

In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, milk, pumpkin, and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.

Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter/oil. Spoon batter in 1/3-cup portions onto griddle. Sprinkle with granola. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other side, 2 to 3 minutes longer. Serve warm with butter and maple syrup.

Adapted from:

December 5, 2012

Pumpkin Spice Granola

This granola just smells like the holidays!  I had to restrain myself from digging into the stuff right out of the oven ;-)  It tastes like a combination of pumpkin pie and cinnamon how amazing does that sound?!  It is great tossed into Greek yogurt, sprinkled on pancakes, or just eaten right out of the jar.  Enjoy!

2 cups rolled oats (use gluten-free oats if needed)
1/2 cup raw walnuts, chopped
1/2 cup unsweetened shredded coconut
1 cup pepitas (pumpkin seeds, raw)
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp salt
1/4 cup agave
2 tbsp melted coconut oil (or melted butter or canola oil)
2 tbsp water
2 tsp pure vanilla extract
1/2 cup dried cranberries


Preheat the oven to 325F. 

In a large bowl, stir together the oats, walnuts, shredded coconut, pepitas, cinnamon, nutmeg, ginger  allspice, and salt. In a small bowl whisk together the agave, coconut oil, water and vanilla extract. Pour this mixture over the dry ingredients and stir until all the dry ingredients are well coated.

Transfer the mixture to a baking sheet lined with a silicone pad or parchment paper and spread into a thin, even layer. Bake for 25-30 minutes (or until lightly golden brown), gently stirring every 10 minutes to ensure even browning. Allow to cool completely before stirring in the dried cranberries. Store in an air-tight container in the fridge or at room temperature.

Yield - about 4 cups

Adapted from: and  

December 3, 2012

Southwest Quinoa Salad

I threw this together last minute for a cocktail party and received rave reviews!  Most people ate it as a dip with tortilla chips, but it can be eaten just as is or served with chopped fresh spinach for a refreshing, super healthy lunch. Enjoy!

2 cups cooked red quinoa, cooled 
¾ cup chopped red bell pepper
¾ cup frozen fire roasted corn, thawed (you can buy this a Trader Joe’s)
¼ cup finely chopped onion (red or yellow)
¾ cup low/no sodium canned black beans, drained and rinsed
¾ to 1 cup chopped fresh cilantro
½ tsp ground cumin
½ tsp ground coriander
1/8 tsp cayenne (optional)
Salt and pepper to taste
Zest and juice of ½ a lime
2 TBS rice wine vinegar (red wine or cider vinegar will work as well)
1 TBS olive oil

Combine all ingredients in a large bowl and toss gently. The salad can be served immediately or chilled for later. 

December 1, 2012

Jicama Slaw

Have I told you how much I love the food processor?!  It makes recipes such as this one come together in a snap  - along with other yummy things like hummus and carrot-apple-raisin salad just to name a few...I could just go on and on. 

I served this slaw alongside Beef Carnitas. It was so light and refreshing, plus it added a nice crunch to a meal that would have otherwise been a little mono-textured (I doubt that is a real word, but it is most fitting). This slaw would also be a great accompaniment to my Jerky Turkey BurgersSouthwest Turkey and Black Bean BurgersSpicy Tequila Lime Chicken, or Black Bean Burgers. Enjoy!

1 small jicama, peeled
3 carrots, peeled (or about 1 cup baby carrots)
3 scallions, chopped
3/4 - 1 cup chopped fresh cilantro 

2 TBS olive oil
1 1/2 TBS lime juice
1/4 tsp chile flakes
1/2 tsp chili powder
4 TBS rice wine vinegar
1/2 tsp salt
1/2 tsp pepper

Shred the jicama and carrots in a food processor. Transfer to a large bowl and stir in the scallions and cilantro. 

In a small bowl which together all the ingredients for the dressing. Pour over the jicama mixture. Adjust seasonings as needed. It's that simple!