Nut and Grain Pancakes

This is my regular, go to recipe for healthy pancakes. The kids prefer them without the crunchy nuts, but I think that's my favorite part. I often make a double batch, and freeze the left overs for weekday breakfasts.


1 c white whole wheat flour
1 c oatmeal
1 c pecans or walnuts (whatever I have on hand)
(I grind the oatmeal and nuts in my food processor. You could use nut flour and oat flour if you have them on hand)
1 tbs baking soda
1/2 tsp salt
1 c milk
1 c sour cream
1/4 c vegetable oil
1 egg
1 tbs lemon juice
1 tbs vanilla


Heat up the griddle. Mix all dry ingredients in one bowl, and wet ingredients in another. Combine, mixing until everything is moist. Cook on the griddle, flipping when bubbles are evident.

Salmon Quinoa Cakes

2 c cooked quinoa
2 eggs, beaten
1 tbs garlic salt
1 can sockeye salmon (365 brand)
¼ c mayo


Mix all ingredients thoroughly. Shape into patties. Bake at 425 on parchment paper lined baking sheet for 20 minutes, flipping at 10 minutes.   These were fantastic.  I should try them with crab!

Homemade Healthy Granola

2 c oats
1 c chopped pecans
1 c chopped cashews
¼ c sunflower seeds
½ tbs wheat germ
1 tbs flax seeds
¼ tsp salt
½ tbs cinnamon
2 tbs vegetable oil
¼ c agave nectar


Preheat oven to 325 degrees.  Mix dry ingredients.  In a separate bowl, mix oil and agave nectar, then pour over dry ingredients.  Spread granola on parchment paper on a baking sheet.  Bake for 30-45 minutes, stirring occasionally.   Remove from oven.  Break up large clumps with a wooden and allow to cool.

Quick Tomatillo Cream Sauce

1 onion, diced
1 lb diced tomatillos
2 tbs garlic salt
1 tbs oregano
1 c sour cream

Saute onions in large saucepan over medium high heat until soft.  Add tomatillos and garlic salt.  Cook until thickened, puree with stick blender.  Add 1 c sour cream. Great on chicken or turkey, or as a dip.

Lemon Curd

I've made this many times, and it's always a huge hit. It's great on bread or scones, and even on ice cream. It's from Dorie Greenspan's baking book.



1 ¼ c sugar
6 tbs cut into 6 pieces
1 large egg
6 large egg yolks
Juice of 4 lemons
Lemon zest

Mix all ingredients in a sauce pan and mix together until well moistened.  Put on medium low heat and cook, stirring constantly, until moisture thickens.  It’s done when you can draw a line in the bottom and the mixture doesn’t flow back into it.  Remove pan from heat and scrape into a heatproof jar.

Banana Nut Bread

1 c white whole wheat flour
2 c oats
1 tsp baking soda
1 tsp baking powder1/4 ts salt
½ c brown sugar
2 large eggs
½ tsp lemon juice
¾ c walnuts, chopped
1 tsp allspice
1 c mashed bananas
½ stick of butter
¼ c sour cream
1 ½ tsp vanilla

Mix together oats, flour, baking soda, baking powder, and allspice in a bowl.  In a mixer, whisk together butter and sour cream until fluffy.  Slowly add sugar until well blended.  Add eggs 1 at a time.  Beat in mashed bananas, lemon juice, and vanilla.  Mix in flour mixture and walnuts.  Bake in greased loaf pan at 350F for 1 hour 5 mins.

Park City Chicken

Adapted from Rachael Ray
3-4 chicken breasts, cut into bite size pieces
2 tbs McCormick’s Smokehouse maple
½ tsp chipotle powder
1 tsp cumin
1 onion, diced
2 tbs agave nectar
1 cup cashews

Cook chicken in oil with seasoning on medium high heat. Served with veggies.