Bonjour, my dears. I had some very tasty treats today, so let’s chat…
Breakfast: So I think I found a way to make my beloved oatmeal pancakes even better. Yes, you read that right. Last night while I was lying in bed going insane trying to fall asleep, it came to me. OAT BRAN. Yes, I bring you the oat bran pancake.
Oat Bran Pancake
makes 1 serving
- 1/3 cup oat bran
- 1/3 cup liquid egg whites
- 1 banana, halved
- 1 tsp chia seeds
- 3/4 tsp baking powder
- lots of cinnamon
- pinch salt
- splash vanilla
- Smash half of the banana in a bowl
- Add the oat bran and other dry ingredients
- Stir in the vanilla and egg whites, and combine everything well
- Let mixture sit for about 2-3 minutes to let it thicken a little
- Cook pancake till golden brown on both sides
- Top with the other half of the banana, 1/8 cup light syrup, and 1/2 Tbsp PB
WOW. That’s all I can say. This thing was HUGE and puffed up more than my usual oatmeal pancake. I could barely finish it! This whole plate, toppings included, has about 330 calories which is the perfect amount to keep my full for 4+ hours. (FYI: the pancake base (oats+egg white+seasonings) has 140 calories, so you can make it as high or low-cal as you want.) YUUMMMM. Wanna see the fluffy inside?
Lunch: Big ole salad with just romaine, strawberries, feta and raspberry vinaigrette. On the side is half of a flat out wrap filled with deli chicken, miracle whip light, tomatoes, and fresh basil.
Dinner: I like to call dinner an experiment. I’m not quite sure what to call it, but it was very loosely based on this recipe. I sort of just remembered the basic ingredients and threw this together. It turned out pretty well!
Baked Salmon over Veggies and Orzo Broth <—longest name ever
measurements and times are approximate, as usual!
Makes 2 servings
- 2 salmon fillets
- 1 cup chicken broth
- 1/4 cup dry orzo
- 1 small package sliced, white mushrooms
- 1 small zucchini, chopped in large-ish pieces
- 1-2 jarred roasted red peppers, chopped
- 5-6 small green onions, sliced
- handful fresh basil leaves, chopped
- seasonings to taste: Worchestershire sauce, hot sauce, salt/pepper, garlic powder, onion powder, and parmesan cheese
- Season the salmon with salt, pepper and garlic powder – bake at 400 to desired doneness
- Bring the broth to a boil in a high-sided skillet, add the orzo. Let the orzo boil for a few minutes, then add the zucchini, mushrooms, and red peppers.
- Let the veggie/orzo mixture boil/simmer until veggies are tender and orzo is al dente.
- Stir in the green onions and basil.
- I added some more broth at this point to make it more “soup-like.”
- Add seasonings, tasting and adjusting along the way.
- Pour “soup” into two bowls, top with a little parm and the cooked salmon. Flake the salmon into the soup as you eat. Yum!
That’s all for today, friends! I’m excited for that 2% pineapple Chobani later! Hehe.
Let’s try some questions:
- Do you like to follow recipes or “create” meals and see what happens?
- Do you like feta cheese? I loooove, love, love it, but some people I know absolutely hate it.
- Ever tried an oatmeal pancake? In case you haven’t noticed, I could probably eat them every day for the rest of my life 🙂