whole wheat Archives - Page 3 of 4

English Muffin Grilled Cheese

October 4, 2013 ·

English Muffin Grilled Cheese sandwich is a fun twist on a traditional childhood favorite…and a clever solution for my picky eater!

Kids’ tastes in food are one of life’s great mysteries. Take cheese, for example. For the first three years of Adam’s life, cheese was one of his favorite foods. He had cheese broiled on an English muffin for lunch almost every day. These days, he has a ‘thing’ about cheese. He says he doesn’t like cheese, but sometimes he wavers. He still loves English muffins though. So I decided to try an experiment….

Filed Under: kid-friendly, main dishes, Recipes, vegetarian Tagged With: cheese, dinner, easy, quick, sandwich, whole wheat

Chocolate Banana Whole Wheat Waffles

September 15, 2013 ·

Chocolate Banana Whole Wheat Waffles are made with buttermilk, whole wheat flour and sweetened with mashed bananas. They are a delicious and healthy way to enjoy chocolate for breakfast!

While usually a pancake house, we recently branched out into the world of waffles with Sunbutter Wafffles. I was excited to find these Chocolate Banana Whole Wheat Waffles because the flavor is similar to my everyday oatmeal – cocoa powder and naturally sweetened with banana. The chocolate and banana are subtle, yet together with the buttermilk, produce a wonderful breakfast treat. These waffles are delicious and are a welcome addition to our breakfast rotation!…

Filed Under: breakfast, healthy, kid-friendly, Recipes Tagged With: banana, brunch, buttermilk, chocolate, easy, quick, waffles, whole wheat

Chocolate Zucchini Brownies

September 12, 2013 ·

Chocolate Zucchini Brownies are so chocolaty and fudgy, you would never guess they’re filled with zucchini! Plus they are made with whole wheat flour and can be made vegan. These are quite possibly, the best brownies ever!

The other night I shredded zucchini to make Chocolate Zucchini Bread again. It was so chocolaty and good, I just couldn’t resist! But then I opened my iPad and saw a zucchini brownie recipe that I had been researching. Brownies are always tasty, plus this recipe looked quick and easy. Why not try something new? Considering how delicious chocolate and zucchini are together, I had no doubt Chocolate Zucchini Brownies would be good. Now, they weren’t just good,……

Filed Under: dessert, Recipes Tagged With: brownies, chocolate, easy, low fat, quick, summer, vegan, whole wheat, zucchini

Chocolate Zucchini Bread | alidaskitchen.com

Chocolate Zucchini Bread | Bundt Cake

August 29, 2013 ·

Chocolate Zucchini Bread is a moist, chocolaty bread made with zucchini and a delicious way to use up all of that zucchini taking over your garden!

I love the entire season of summer produce, from the abundance of berries and herbs, to everything in between. However what I really look forward to is the end of summer produce. Mainly…zucchini! All summer long I compile zucchini recipes in anticipation of the great bounty of summer squash….

Filed Under: bread, breakfast, dessert, kid-friendly, Recipes Tagged With: brunch, cake, chocolate, easy, quick, snack, whole wheat, zucchini

Biscoff Buttermilk Pancakes {Alida's Kitchen}

Biscoff Buttermilk Pancakes #BiscoffSpreadsLove

August 22, 2013 ·

Biscoff Buttermilk Pancakes are light and fluffy, whole wheat, buttermilk pancakes made using Biscoff Spread.

I am excited to tell you about something that I recently discovered. It’s made with all natural ingredients, is preservative-free, vegan, and nut free. It’s Biscoff Spread, and it’s fabulous! This sweet, creamy, decadent spread is perfect over toast, with apples slices, or simply grab a spoon and dig in!…

Filed Under: Admin, breakfast, kid-friendly, Recipes Tagged With: brunch, buttermilk, easy, pancakes, quick, whole wheat

Banana Buttermilk Muffins

August 1, 2013 ·

Banana Buttermilk Muffins are healthy muffin recipe that is not only delicious, but takes 10 minutes to prepare. These are sure to become a household favorite!

While I thought it was safe to assume that Pumpkin Banana Muffins are Adam’s favorite muffin, these Banana Buttermilk Muffins may quickly take the top spot, if they haven’t already. Within the first week of making the first batch, I had to make another…and another! It seemed that Adam and Mike (and I too!) were devouring these faster than I could make them. Fortunately, they are super quick and easy to make! The hands on time takes about 10 minutes, and for some reason, these just seem easier to make than other muffins….

Filed Under: bread, breakfast, healthy, kid-friendly, Recipes Tagged With: baby/toddler, banana, brunch, buttermilk, easy, low fat, muffins, whole wheat

Pumpkin Banana Muffins

September 12, 2012 ·

Pumpkin Banana Muffins put a Fall twist on banana bread with the perfect balance of pumpkin and banana.

Pumpkin Banana Muffins | alidasktichen.com

Pumpkin Banana Muffins are a huge hit in our household. They are made with whole wheat flour, bumping the nutrition value. The pumpkin and banana make for a moist muffin, so not a lot of oil is needed. I typically make these as a combination of mini muffins (24) and standard muffins (3) and freeze half of the mini muffins.

So last week was Adam’s first day of preschool. I decided to make Pumpkin Banana Muffins as a special surprise after school. Pumpkin Banana Muffins are his favorite muffin of all time, so I knew they would be a hit. He loved school and was welcomed home with his favorite treat. It is safe to say, he had the best day!

Pumpkin Banana Muffins

Yields: 30 mini-muffins (or 15-18 standard muffins)

Ingredients

2 cups whole wheat pastry flour or all-purpose flour (or 1 cup all-purpose flour/1 cup whole wheat flour)
½ cup brown sugar, packed
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
2 bananas, mashed
1 cup pumpkin puree
¼ cup canola oil
2 eggs
1 teaspoon vanilla

Instructions

Preheat oven to 350 degrees. Spray muffin tins with baking spray and fill empty cups with water. Set aside.
In a large bowl, whisk together the flours, sugar, baking powder, baking soda, cinnamon, and pumpkin pie spice.
In a separate bowl, whisk the bananas, pumpkin, oil, eggs and vanilla, until well-blended.
Add banana mixture to flour mixture, gently folding until combined.
Divide mixture evenly among prepared muffin cups.
Bake for 11 to 13 minutes for mini muffins / 13 to 15 minutes for standard muffins, or until a toothpick inserted in the center comes out clean.

ETA 10/19/12: I have made these several times since posting and have experimented with different flours, since white whole wheat flour isn’t an ingredient I always have on hand. All whole wheat pastry flour works really well, and the recipe has been updated below accordingly.

Source: Pumpkin Banana Bread

Filed Under: bread, breakfast, healthy, kid-friendly, Popular, Recipes Tagged With: baby/toddler, baked, banana, brunch, easy, muffins, pumpkin, snack, whole wheat

Strawberry Banana Pancakes

June 22, 2012 ·

We recently picked up several pounds of strawberries from a local farm, and I’m chipping away at my long list of things to make. At the top of the list was pancakes, but not just any strawberry pancakes… Strawberry Banana Pancakes! I searched online for inspiration and found nothing, so I decided to just make something up. I took my standard pancake base recipe, combined it with my Strawberry Vanilla Pancakes and added some banana. The result is a Strawberry Banana Pancake made with a buttermilk pancake base, a good dose of vanilla, and a generous amount of chopped strawberries and mashed bananas. Such a delicious combination!

I never thought my little Adam would ever love any pancake more than Cottage Cheese Pancakes. Well, after making these Strawberry Banana Pancakes, I stand corrected. He devoured 4 pancakes with impressive speed and has been asking about them ever since.

Strawberry Banana Pancakes

Yields: 4 servings

Ingredients

1½ cups whole wheat pastry flour (or all-purpose flour)
1 tablespoon brown sugar, packed
1½ teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1¼ cups low fat buttermilk
2 eggs, lightly beaten
2 tablespoons vanilla extract
2 cups diced strawberries
2 mashed bananas (about 1 cup)
1 tablespoon oil
Cooking spray or addtional oil, for pan

Instructions

In a large bowl, whisk flour, sugar, baking powder, baking soda, and salt.
In a separate bowl, whisk the buttermilk, eggs, vanilla, oil and mashed bananas until well-blended.
Add flour mixture to banana mixture, stirring gently until just moistened (batter may be lumpy) and then fold in strawberries. Let batter sit for about 10 minutes.
Preheat nonstick skillet to medium heat and spray with cooking spray.
Spoon batter onto skillet by the 2 tablespoonfuls to ¼ cupful, depending on desired size. Cook for 3 to 4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for another 2 to 3 minutes, or until golden.

Filed Under: breakfast, healthy, kid-friendly, Recipes, vegetarian Tagged With: baby/toddler, banana, brunch, buttermilk, easy, pancakes, strawberries, vanilla, whole wheat

Pulled Chicken Sandwiches

April 17, 2012 ·

Our weather has been all over the place lately. We had a stretch of 80-degree days in March, yet just awe got some snow. It’s all a bit confusing, but we know summer is near. This has me thinking about summertime eats, which led me to these Pulled Chicken Sandwiches. These healthy sandwiches taste like a summer barbeque, but can easily be enjoyed all year long.

Inspired from my Chicken Tostada Salad, I decided to poach the chicken breasts and then used 2 forks to shred the chicken. Actually, Mike shredded the chicken while I wiped out the pan and heated up the sauce. At that point, it’s just a matter of minutes until dinner is served. The original recipe calls for shredded rotisserie chicken, which would be a great time saver (just skip to step 3). Either way, these Pulled Chicken Sandwiches can be made in less than 30 minutes, making them a great weeknight dinner, or any time!

Pulled Chicken Sandwiches

Yields: 4 servings

Ingredients

1 pound chicken breast, boneless, skinless
Salt
1 cup ketchup
2 tablespoons dijon mustard
2 tablespoons cider vinegar
1 tablespoon brown sugar
2 teaspoons Sriracha sauce (or regular hot sauce), adjust to taste
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon ground cumin
4 whole wheat buns, toasted
1 cup broccoli slaw (optional, for topping)

Instructions

Put chicken in a large sauce pan and then add enough water to cover the chicken. Add a couple pinches of salt. Bring liquid to a boil and then reduce to a simmer for about 5 minutes. Then cover, remove from heat and let sit for 12 to 15 minutes, or until chicken is thoroughly cooked.
Put cooked chicken in a separate bowl and, using 2 forks, shred chicken. Wipe out sauce pan to use for sauce.
In sauce pan, whisk the ketchup, mustard, vinegar, sugar, hot sauce, chili powder, garlic powder, onion powder, paprika and cumin until combined. Put over medium heat to bring the sauce to a simmer until slightly thickened (about 3 minutes).
Add chicken to the sauce, tossing to coat and to warm up the chicken (about 1 to 2 minutes).
Divide chicken evenly among buns and top with slaw, as desired. Serve immediately.

Notes

For a lighter alternative, use a low-carb tortilla instead of a bun and call it a taco!

Nutrition Info per serving of chicken/sauce
Calories: 200
Fat: 1.2g
Carbs: 21g
Fiber: 0g
Protein: 26.2g

Amounts for your bun or tortilla will be in addition to the above. The whole wheat bun I used was 160 calories, which was average-sized.

Adapted from Cooking Light

Filed Under: healthy, main dishes, Recipes Tagged With: barbeque, chicken, cooking light, dinner, easy, poach, sandwich, whole wheat

Mushroom and Leek Pita Pizzas

April 4, 2012 ·

After a long day of work and play, it’s nice to have some healthy quick and easy meals ideas on hand. These Mushroom and Leek Pita Pizzas fit that bill quite nicely. Mushrooms and leeks are a delicious combination, and a little garlic and crushed red pepper give this pizza a little pizazz. The whole wheat pitas serve as a sturdy crust. Topped with some low fat ricotta and lots of vegetables, these pitas turned pizzas become a healthy dinner in less than 20 minutes.

Mushroom and Leek Pita Pizzas

Yields: 2 servings

Ingredients

Cooking spray
1 cup leeks, sliced (approximately 1 leek)
2 garlic cloves, sliced
2 cups sliced mushrooms (5 ounces)
Coarse salt and fresh ground pepper, to taste
2 whole wheat pitas
¼ cup low fat ricotta cheese
2 tablespoons Parmesan cheese, freshly grated
2 teaspoons olive oil, for drizzling
Crushed red pepper flakes, to taste

Instructions

Preheat oven to 425 degrees. Line a baking sheet with parchment paper and set aside.
Spray large nonstick skillet with cooking spray and heat over medium heat.
Add leeks and mushrooms and cook until tender, about 5 minutes. Add garlic and cook until golden, about 1 to 2 minutes (watch carefully to not over cook garlic). Season with salt and pepper.
Place pitas on prepared baking sheet. Spreach each pita with 2 tablespoons ricotta cheese. Drizzle with 1 teaspoon olive oil, and top with vegetable mixture. Sprinkle with Parmesan cheese and red pepper flakes (if using).
Bake until pita is golden and cheeses begin to melt, about 6 to 8 minutes. Serve immediately.

Adapted from Whole Living