Whole wheat banana pancakes

I like changing our breakfast menu often so as not to be bored. ┬áToday I made banana pancakes since I had these bananas that were really ripe. These pancakes are certainly different from regular pancakes. They are slightly more dense than the regular ones, but good nonetheless. These were sweet enough so we could eat them plain – they didn’t need any syrup or whipped cream! We had strawberries and oranges on the side ­čÖé


2 medium sized bananas

2 eggs

3/4-1 cup whole wheat flour (depending on how much is needed)

sugar – to taste (about 3-4 tbsps., or more if you have a really sweet tooth!)

1/4 tsp baking powder

butter – to grease the pan


Puree the bananas and eggs together with a stick blender until smooth. Add sugar one tablespoon after another making sure that it isn’t too sweet, that will partially depend on what kind of bananas you use. If you would like to eat your pancakes with syrup, you might not want to add the sugar at all.

Add the baking powder and then add flour little by little (starting at 1/2 cup) until the batter has a dropping consistency. The amount of flour needed will depend on the type of flour you use – how fine it is ground, etc.

Do a taste test to make sure that the batter is sweet enough. Be careful though, because if you add too much sugar, you can end up having darker pancakes – the sugar caramelizes and burns faster.

Heat a skillet on medium heat and grease it with some butter. Pour about 1/4 of a cup of batter onto the skillet  and spread it out slowly. After a few minutes turn it over, make sure it is slightly browned and let it cook for another minute or two.

Serve with fruit like blueberries and strawberries and if required, with a dollop of whipped cream.

This recipe makes enough pancakes to serve two – about 5 medium sized pancakes.


Kale chips

Ewwww…that is the reaction I get from the husband. But he is over-reacting! How do I know? Because I don’t remember him putting even put one of these in his mouth ­čśŤ Most people I know don’t like kale. I must admit that I’m not super-fond of it either. However, I do enjoy them in this form.

Kale is very high in beta carotene, vitamin K, vitamin C, and┬áreasonably rich in calcium.┬áKale also┬ácontains sulforaphane, a┬áchemical with potent anti-cancer properties. Need I say more about it’s nutritional value?

There are some people who claim that these chips are akin to potato chips. they are L-Y-I-N-G! It is┬ásacrilegious┬áto put potato chips and kale chips in the same category. They are both nice in their own ways. Ever since I start low-carbing, I’ve enjoyed kale chips as a snack. The best part is that they are really simple to make. I hope you take the step towards making these ­čÖé Also, you must keep in mind that the more fresh the kale, the better tasting the chips will be.


1 bunch kale (I get the triple washed packet from Trader Joe’s)

1 tbsp olive oil

salt, pepper and paprika – to taste


Preheat the oven to 300F.

If you have the washed and chopped variety of kale, it does take less time to put this together. I simply air dry the already chopped kale from the packet for a little bit before continuing with the rest of the recipe.

If you are buying a whole bunch of kale, make sure you remove the ribs, tear them into bite sized pieces, wash and THOROUGHLY dry them. This step is very important, because even if the kale has an iota of water, you will have soggy kale, no chips!

Once the kale is completely dry, put it in a bowl, drizzle it with olive oil and season it with salt, pepper and paprika.

Lay the leaves on a baking or cookie sheet and bake them until crisp, turning about half way through – approximately 10-20 mins. Every oven is different so make sure to keep an eye on it after about 10 mins. they do have a tendency to burn quickly.

You can serve these as snacks or finger foods. You can store these chips in an airtight container for a few weeks. The chips in the pictures are slightly darker because I had to bake them a second time, they got soft because I failed to notice that my airtight container had lost its seal ­čśŤ