I love breakfast for dinner. When I was in college pancakes and omelettes were a dinnertime staple. My boyfriend on the other hand is not on board with the whole idea. Sure, he LOVES breakfast….but he apparently does not like it for dinner. I just don’t understand.
But this week is my birthday week. During my birthday week I pick the dinners, and pumpkin pancakes HAD to happen. Plus my mom just got me a new griddle that I had to try out! These pancakes were perfect for dinner. They’re hearty and filling without being overly sweet, enjoy!
Whole Wheat Pumpkin Pancakes
Author: Life, Love, and Cupcakes
1 cup whole wheat flour
2 ts baking powder
1/4 ts salt
1/2 ts cinnamon
1 ts pumpkin pie spice
1 cup almond milk
3 egg whites
1/4 cup pumpkin puree
2 Tb maple syrup
2 ts vanilla
2 ts coconut oil
In a medium bowl, combine the flour, baking powder, salt, cinnamon, and pumpkin pie spice and set aside.
In a separate bowl, combine the almond milk, egg whites, pumpkin puree, syrup, coconut oil, and vanilla.
Add the wet ingredients mix until combined, taking care not to over mix.
Cook on a griddle or in a pan over medium high heat.
Top with maple syrup and chopped pecans or walnuts, if desired.
I’ve been going a little overboard with the ice cream recipes lately, so I decided I needed to mix it up a bit with a “healthier” alternative.
Watermelon is one of my favorite summer fruits so this recipe did not disappoint! It’s perfect for the end of the summer, even if the end of summer seems VERY far away here in Florida!
This recipe is also perfect for popsicles! I never pass up the chance to use my sailboat popsicle molds…
Author: Life, Love, and Cupcakes
3 cups pureed watermelon
1/2 cup sugar
big pinch of salt
1 tb freshly squeezed lime juice
1-2 tb vodka (optional)
1-2 tb mini semisweet chocolate chips (optional)
In a small, nonreactive saucepan, heat 1/2 cup of the watermelon juice with the sugar and salt, stirring until the sugar is dissolved. Remove from the heat and stir the sugared syrup into the remaining 2 1/2 cups watermelon juice in a medium bowl. Mix in the lime juice and vodka, if using.
Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions. During the last minute of churning, add the mini chocolate chips.
If making popsivles add to molds and freeze for at least a couple hours.
1. Get Back to my Training Plan – My knee has been bothering me so I took it easy last week, but I think I’m ready to get back out for a run…especially after all the chili cheese dip, crack bread, pulled pork, and rollo brownie bites last night!! 2. Keep my Shopping in Check – Last week I was really good and didn’t buy a single thing…until Thursday came and I got some exciting news that drove me to the outlets aka jcrew and banana republic…oh and of course Target. Really my goal for the week should just be to not go to Target! 3. Sort Through my Closet – I have a box of stuff that I’ve been meaning to sell for months, plus I’m sure there are plenty of things I can take to goodwill!! 4. READ – In my first post I mentioned my goal for the year to read 55 books…well I’m really failing at that since I didn’t finish a single book in January..reading is very relaxing for me, so I would really like to at least read about 1 chapter a day! 5. Go Meatless One Day This Week – I’ve seen a lot of good looking meatless recipes on pinterest and would really love to try some of these:
I picked up a tube of polenta from Trader Joe’s the other day with no idea what I wanted to do with it. I decided maybe I’d try a healthier version of shrimp and grits, which somehow transformed into this spicy dish, which I think has earned a spot in my rotation because it’s delicious, easy, and healthy!
Polenta – sliced in to 4 1/2inch patties
1/4lb Shrimp – fresh or frozen
2 links of Trader Joe’s Sweet Italian Chicken Sausage
1 tspn Cajun Spice
1 tspn Butter
Fresh Parsley, to taste
Slice polenta and cook in a grill pan on medium-high heat (can also use a regular pan, but you won’t get the fun grill marks). Heat butter in a pan over medium heat, add cajun spice and stir around until bubbly. Add sausage and cook for about a minute, then add spice and cook until they are pink and curled. Place polenta on a plate and pour shrimp and sausage over it. Serve topped with fresh parshley, and a side of grilled zucchini!
What are some of your favorite ways to cook with polenta?