Happy Friday! Last week I teamed up with District Weddings for a beautiful Thanksgiving shoot. District Weddings posed the following question to me: How can you eat healthy at Thanksgiving? So I whipped up the following menu that focused on volume of veggies in new ways (shredded brussels sprouts: obsessed) and also strong flavors that aren't heavy on the calories. Spices, vinegar and big impact things like caramelized onions add layers of texture and amazing tastes without 400 calories of cheese. Read my tips and see all the images.
A salad a day is totally my philosophy. One bowl of greens, mixed with whatever makes me feel and look better than if I skip. It's a habit that pays off. But let's face it: who wants to eat salad in winter? I rounded up 20 of my favorite winter salad recipes to inspire you to get back to your salad habit for a healthier holiday season.
Disclosure: Thanks to FOODIE by Mode for sponsoring this post. Salad inspiration ahoy!
When it comes to scones and pancakes, the husband is the man. That is totally his domain in the kitchen and when he says "Hey, do you want pancakes?" I'm like "OBVIOUSLY.". Did I mention they're 100% whole wheat and fluffy? That is hard to pull off. Yes, you can have both and it's something to ponder as you bake for the holidays. Please don't let people guilt you into thinking everything you make has to be paleo, raw or whatever. Simple tweaks make food delicious.
Today I'm partnering with Grain Foods Foundation to bring you an even better rendition! The husband and I tweaked the recipe for a fun winter topping of zesty winter fruit: meyer lemons (side note: obsessed). This breakfast is ridiculously delicious and a great source of whole grains for a healthy breakfast start! Make the whole batch and freeze the extras to pop in the toaster for breakfast later in the week.
Whole Wheat Meyer Lemon Pancakes with Sesame Brittle
Makes enough for 4 or 2 with extra to freeze
- 3/4 cup skim milk
- 2 tablespoons white vinegar
- 1 cup minus 1 T, whole wheat flour
- 2 tablespoons white sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground ginger
- zest of 1 lemon
- 1/2 teaspoon salt
- 1 egg
- 2 tablespoons butter, melted
- 1/4c honey
- juice of lemon
- tsp O. Blossom
- 1T brown sugar
- Dash of Cornstarch
- 2T brown sugar
- 2T butter
- 1/3 c. sesame seeds
Meyer Lemon Syrup Directions: Add ingredients and stir together with a fork.
Sesame Brittle Directions: Add brown sugar and butter to a small pan on medium heat. Add sesame seeds and stir until it looks like thickened caramel with a bubbly consistency. Pour on a silpat or waxed paper to cool. Break up into chunks.
Pancake Directions (Adapted): Combine milk with vinegar in a medium bowl and set aside for a few minutes. Whisk dry ingredients together in a large bowl. Whisk egg and melted butter into the milk mixture. Pour the wet and dry mixes together and whisk until lumps are gone. DO NOT over mix. Heat a cast iron skillet over medium heat and add a little butter. Pour 1/4 C of batter to form pancakes. Flip when bubbles appear.
Disclosure: This post is sponsored by the Grain Foods Foundation. High five to my whole wheat loving friends.