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Posts Tagged ‘blueberries’

  1. Whole Wheat Blueberry Pancakes

    February 27, 2012 by erinRD

    I have been craving blueberries the past few weeks of my pregnancy.
    Blueberry smoothies.
    Blueberries and yogurt.
    And these blueberry pancakes were so delicious!!
    1 cup whole wheat flour
    1 teaspoon baking powder
    ½ teaspoon baking soda
    1 teaspoon cinnamon
    ½ teaspoon salt
    2 Tablespoons brown sugar
    2 Tablespoons butter, melted
    1 (7 ounce) container Greek yogurt
    ½ cup skim milk
    1 egg
    1/2 cup blueberries

    Directions:
    1. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg and brown sugar.

    2. In another bowl, combine the egg, melted butter, yogurt and milk. Combine the wet ingredients and the dry ingredients and mix until just combined.
    3. Cook batter on a greased skillet. Add in blueberries to each pancake as you go and cook until golden on both sides.
    Serve with butter and maple syrup (and banana slices if you’d like!). Serves 2.
    Nutrition Notes: Let’s chat a little bit about blueberries because they are a powerhouse of health. They have the highest antioxidant content of any fruit. Antioxidants help build up your immune system and fight off free radicals that contribute to many diseases. Blueberries have also been shown to preserve vision, aid in digestion, promote brain health and protect against certain cancers such as colon and ovarian cancers.
    Taste Test: Delicious and super filling! I absolutely loved these pancakes!

    Category Uncategorized | Tags: ,,,,, | 6 Comments

  2. Lemon Blueberry Loaf

    January 25, 2012 by erinRD

    Adapted from Smitten Kitchen

    There’s something magical about blueberries and lemons. They go together and always make for a delicious dish!

    1 1/2 cups + 1 Tablespoon all-purpose flour
    2 teaspoons baking powder
    1/2 teaspoon kosher salt
    1 cup plain greek yogurt
    1 cup plus 1 Tablespoon sugar
    3 large eggs
    2 teaspoons grated lemon zest (approximately 2 lemons)
    1/2 teaspoon pure vanilla extract
    1/3 cup canola oil
    1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
    1/3 cup freshly squeezed Meyer lemon juice

    Directions:
    1. Preheat the oven to 350°F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch loaf pan. Line the bottom with parchment paper. Grease and flour the pan.
    2. Sift together 1 1/2 cups flour, baking powder, and salt into 1 bowl.
    3. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, vanilla and oil.

    Slowly whisk the dry ingredients into the wet ingredients. 4. Mix the blueberries with the remaining tablespoon of flour, and fold them very gently into the batter.

    Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
    5. Meanwhile, cook the 1/3 cup lemon juice and remaining 1 tablespoon sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
    6. When the cake is done, allow it to cool in the pan for 10 minutes before flipping out onto a cooling rack. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in (a pastry brush works great for this, as does using a toothpick to make tiny holes that draw the syrup in better). Cool and serve. Serves 12.

    Nutrition Notes: Meyer Lemons are kind of a cross between a lemon and an orange, which makes them fabulous to use in desserts.

    Taste Test: Perfect for breakfast or dessert! I love the citrus flavors during the winter!

     

    Category Uncategorized | Tags: ,,,, | 2 Comments

  3. Blueberry Vanilla Bean Pancakes with Blueberry Glaze

    August 23, 2011 by erinRD

    I used to hate breakfast when I was little.

    Cereal? Eh, not a huge fan. (I know – what kid doesn’t like cereal??)

    Bread and jelly? No thanks.

    Pancakes and waffles? Just ok.

    Eggs? I’ll pass.

    But something has changed.

    I love breakfast now!

    Thank goodness – because I don’t think Wholesome Husband could’ve married me. He could eat breakfast for every meal of the day.

    Blueberry Vanilla Bean Pancakes with Blueberry Glaze
    Adapted from Oh She Glows

    1 1/4 cup whole wheat flour
    1/4 cup flax, ground
    1 teaspoon baking powder
    1/4 tsp baking soda
    1/4 teaspoon cinnamon
    Pinch or two kosher salt
    3/4 cup milk
    1 vanilla bean, scraped
    1 teaspoon pure vanilla extract
    1 cup blueberries + 3/4 cup more for glaze (below)

    Blueberry glaze:
    3/4 cup blueberries processed with 1 banana

    Directions:
    1. Whisk the dry ingredients (flour, baking soda, baking powder, cinnamon, and salt) in a medium sized bowl.
    2. In a small bowl, whisk together the wet ingredients (milk, vanilla extract, vanilla bean) and then add to the dry ingredients. Whisk well until no clumps remain. You can add more milk to thin it out as desired.
    3. Preheat the skillet over low-medium heat and add some non-stick spray on the pan. Pour 1/4 cup of batter, per pancake, onto the skillet and quickly smooth out a circle with the back of a spoon. Add in blueberries to each pancake when it’s on the skillet. Cook until small bubbles appear on the surface and the bottoms of pancakes are golden.
    4. Meanwhile, make your blueberry glaze by processing 1 banana with 3/4 cup blueberries in a food processor or blender.
    5. Scoop the blueberry glaze and blueberries on top. Makes 8 small pancakes. Serves 4.

    Nutrition Notes: These pancakes boast nearly 6 grams of fiber and 8 grams of protein for two pancakes!

    Vanilla beans are food flavoring derived from the tiny seeds contained in the pod of an orchid plant!

    According to Amadeus, vanilla beans should be stored in a closed, but not air-tight, container in a cool, dry, relatively dark place. Do not store vanilla beans in the refrigerator or freezer! (The cold will dry them out and may promote a particular type of vanilla mold.) The important thing is that the temperature be relatively constant and that air circulate a bit (unless they are vacuum packed, in which case you can keep them that way until use). If you do store them in an air tight, sealed container, we recommend opening it every couple of weeks or so to let the air circulate a bit.

    Taste Test: Absolutely delicious. I love the idea of layering bananas in between the pancakes - it gave it such a unique flavor and texture! I couldn’t taste the vanilla bean as much as I would’ve liked. I’m a huge vanilla bean lover but the flavors of everything else overpowered the vanilla bean. Maybe next time I would just use some vanilla extract. If I use a whole bean, I’d like to be able to taste it! You didn’t even need to add any syrup on top – it was perfect with the blueberry glaze!

     Did you know you can make your own vanilla extract using vanilla beans and vodka?

    Category Uncategorized | Tags: ,,,, | 4 Comments

  4. Blueberry Oat Crumble Bars

    June 8, 2011 by erinRD

    YUM!

    Blueberry Oat Crumble Bars
    Adapted from How Sweet It Is

    1 1/2 cup rolled oats
    3/4 cup whole wheat pastry flour
    3/4 cup brown sugar
    1/4 teaspoon salt
    1 teaspoon cinnamon
    1 teaspoon vanilla extract
    1/2 cup butter
    1 cup blueberries

    Directions:
    1. Preheat oven to 350.
    2. In a large bowl, combine flour, sugar, oats, cinnamon and salt and mix until combined.


    3. Melt the 1/2 cup of butter and add it, along with the vanilla, to the oat mixture. Stir until moistened. This may take a minute or two! Fold in the blueberries – it’s okay if they pop a little bit.


    4. Butter and flour an 8×8 baking pan. Press batter into the pan. Bake for 20 minutes, the let cool completely – this can take up to 45 minutes!


    5. Cut into 8 bars and serve. Can be kept in the fridge or at room temperature in a sealed container. Serves 8.


    Taste Test: This was the easiest dessert (or breakfast!) dish!

    Happy Hump Day!


    Category Uncategorized | Tags: ,,, | 1 Comment

  5. Blueberry Banana Oatmeal Breakfast Cookie

    February 3, 2011 by erinRD

    What’s better than a healthy hot breakfast ready in 5 minutes? No excuses to skip breakfast anymore! …I’m watching you ;)

    Blueberry Banana Oatmeal Breakfast Cookie
    Adapted from Edible Perspective

    1 medium banana
    1 egg white
    1 teaspoon vanilla extract
    1 Tablespoon milk
    1/3 cup rolled oats
    2 teaspoons brown sugar
    1/2 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/4 teaspoon baking powder
    1 teaspoon Chia Seeds
    1/2 cup blueberries
    1 Tablespoon maple syrup

    Directions:
    1. Mash banana in a small bowl with a fork. Whisk in egg white.
    2. Add vanilla extract and milk and stir to combine.
    3. Add dry ingredients: oats, sugar, spices, baking powder and chia seeds.
    4. Microwave for about 2 minutes.
    5. Top with blueberries and maple syrup.

    Nutrition Notes: Let’s chat a little bit about blueberries because they are a powerhouse of health. They have the highest antioxidant content of any fruit. Antioxidants help build up your immune system and fight off free radicals that contribute to many diseases. Blueberries have also been shown to preserve vision, aid in digestion, promote brain health and protect against certain cancers such as colon and ovarian cancers.

    Taste Test: This was amazing! The addition of cinnamon and nutmeg were great. It took about 5 minutes to put everything together and it only used up one bowl. Love it. The variations are endless with this dish. Add any fruit to the top, use nut butters, top with almonds or walnuts…get creative and listen to your mother (and me) and eat your breakfast! :)

    Category Uncategorized | Tags: ,,,, | 4 Comments