Cinnamon Oatmeal Smoothie

Having trouble rolling out of bed in the mornings in time to make breakfast? Need something quick to fill you up and start your day? Try either of these oatmeal smoothies, packed with fiber, healthy fats and protein. Almost tastes like eating oatmeal cookies n' cream for breakfast!

Benefits of eating rolled oats:

• Provides high levels of protein and fiber, which will keep you feeling full and satisfied.
• Has positive effect on cholesterol levels.
• Contains lignans which protect against heart disease and cancer.
• Contains antioxidants beneficial for heart disease.
• Boosts immune system.
• Stabilizes blood sugar.
• Gluten friendly.
• Protects against breast cancer.
  

Cinnamon Oatmeal Smoothie

1/4 c rolled oats, uncooked
1 c almond coconut milk

2 tbsp plain Greek yogurt

1/2 tsp ground cinnamon

Dash of turmeric

1 tsp agave nectar (or 1 packet stevia)

1 apple, cored

3/4 c ice cubes

Oatmeal Smoothie #2

1/2 c rolled oats, uncooked

1 tbsp almond butter (or peanut butter)

1 c almond milk

1 tbsp flax seeds

3/4 c ice

1 tsp vanilla extract, optional
1 packet stevia

Combine all ingredients in blender until smooth. Sprinkle with cinnamon, if desired.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Dutch Baby (German Pancake)

I was running so much this weekend that I did not get to have my traditional Saturday morning breakfast, which usually consists of pancakes or waffles. I went to the gym Saturday morning and ran out the door with a strawberry smoothie. And Sunday I slept through breakfast. I know...I know...it was a long weekend. So this morning I wanted to start my day off with a Dutch baby pancake.

I am not sure why the name Dutch baby bothers me so - but it is quite a delightful and filling breakfast treat. It is extremely simple to make and can be dressed up with powdered sugar, fresh fruits, fruit compotes or with just plain maple syrup. I love the crunchy edges and the soft center...reminds me of eating a funnel cake.

A Dutch baby is also known as a Poffertje, a German pancake, a Bismarck, or a Dutch puff.  It is baked in a cast iron skillet or a metal pan, puffs up during baking, and falls soon after being removed from the oven.

Make sure your ingredients are room temperature if you are cooking your Dutch baby in a cast iron pan or you will crack the surface.

Dutch Baby

2 tbsp sugar
3 large eggs
1/2 c whole milk
1/4 c all-purpose flour
1/4 c whole wheat pastry flour
1 tsp vanilla
1/4 tsp of cinnamon
Dash of nutmeg
Dash of salt
1/2 stick unsalted butter + 1 tbsp unsalted butter

Fruit topping:
1 large apple, cored and cut into 1/2 inch slices
Dash of brandy
1/4 tsp cinnamon
Powdered sugar, for serving (optional)

Place a 10 inch cast iron skillet on the middle rack of your oven and preheat the oven 450 degrees F.

Add the eggs to blender and whisk until pale and fluffy. Blend in the remaining ingredients.

Add 1/2 stick of butter to the cast iron skillet and swirl to melt. Quickly pour the batter into the skillet and place it into the oven, baking the pancake for about 18-25 minutes, until puffed.

As the pancake is cooking, add one tablespoon of butter to skillet and heat it. Add the apples, brandy and cinnamon and cook for about ten minutes, until they caramelize. Once the pancake is finished, pour apples on top and sprinkle with powered sugar.

Dutch Baby (healthy alternative)

2 eggs
2 packets Stevia
1/2 c almond or coconut milk
1/2 c white whole wheat flour (or spelt flour)
Dash of salt
1/8 tsp nutmeg
1/4 tsp cinnamon
2 tbsp melted butter + 2 tbsp more for pan
1 tsp of orange zest
Fresh fruit, for serving (optional)

Place 5 inch cast iron skillet in the middle rack of your oven and preheat to 450 degrees F.

Add the eggs to blender and whisk until pale and fluffy. Blend in the remaining ingredients.

Add 2 tbsp butter to the cast iron skillet and swirl to melt. Quickly pour the batter into the skillet and place it into the oven, baking the pancake for about 18-25 minutes, until puffed.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Red Velvet Waffle

I keep hearing about this place in South Charlotte called Terrace Cafe and people are raving about their red velvet waffles. Somehow the thought of having a red velvet waffle did not  interest me much - but considering I used to eat red velvet cake in the mornings, I guess it is not so hard to imagine. Cream cheese butter or icing, syrup and a red velvet waffle seems like enough sugar for a diabetic coma. But I am going to try a sugar-free version and see what the talk is about. Instead of cream cheese icing I will drizzle a little Greek yogurt with stevia over my waffle. This can be eaten for breakfast but would definitely make a nice dessert.

I hadn't used my waffle iron in quite a while and could not remember if it had an indicator to let me know when the waffle was ready. So if that be the case with your waffle iron, the general rule is to take the waffle out after the iron has stopped steaming.

Tips for using your waffle iron:

1. Before you begin cooking, coat the grid plates with nonstick cooking spray or wipe with a paper towel lightly coated with oil.
2. Once the waffle iron is hot, ladle the batter onto the waffle iron. Be careful not fill the entire grid plate with batter or the batter will overflow and cleanup will be a chore.
3. For easy cleanup, unplug the waffle iron while it is still warm. Slightly dampen 2-3 paper towels, place them on the grill plate, and close the iron. Once the steam has stopped, open the iron and remove the paper towels. Do not immerse the waffle iron in water.

Red Velvet Waffle

2 c all purpose flour
1 1/4 c sugar
1/4 tsp salt
1 tsp baking soda
5 tbsp unsweetened cocoa
1/4 c unsalted butter, melted 
2 c buttermilk
2 lg eggs
2 tsp vanilla extract
2 tbsp red food coloring

Preheat waffle iron and spray with non stick cooking spray.

Combine flour, sugar, salt, baking soda, and cocoa in a medium sized bowl. In separate bowl mix the butter, buttermilk, eggs, vanilla extract and red food coloring. Combine the wet and dry ingredients until moistened. Ladle batter onto the waffle iron and cook until waffle iron stops steaming.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Orange Whole Grain Buttermilk Pancakes

Is anybody working during the day anymore? I called myself beating the SuperBowl shoppers and stealing a few minutes during my lunch hour to go to Wally World to get some groceries for the weekend and it was packed! Inevitably, I always run into someone I know at Walmart. And today, I saw an old friend who I had not seen in ages. So all’s well that ends well.

I got back from my shopping trip and had not thought to pick up anything for lunch. So I decided to make some pancakes. These pancakes are so fragrant that I was dying for them to finish. And trust me, they did not disappoint!

Orange Whole Grain Buttermilk Pancakes

2 eggs
2 c buttermilk
1/4 c safflower oil  (or 4 tbsp butter)
2 tsp grated orange zest
1 c all purpose flour (or spelt flour)
1 c white whole wheat flour (or whole grain pastry flour)
2 tbsp sugar (or 2 packets stevia)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
½ tsp vanilla
Dash of Grand Marnier liqueur

Combine dry ingredients in a medium bowl. In a separate bowl, combine wet ingredients. Slowly incorporate them together. Do not over mix.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Blueberry Pancakes

Weekends used to be reserved for my pancake breakfasts but I have recently turned into a pancake whore. I just can't get enough of them. Spelt flour pancakes, whole wheat flour pancakes, buttermilk pancakes, soy milk pancakes, zucchini pancakes, lemon ricotta pancakes, with whipped topping, with caramelized fruit...

I used to love waking up on Saturdays as a child because Saturdays meant cartoons and big breakfasts. One of the things I remember fondly was having blueberry muffins. I probably shouldn't be telling on my mother but she would get the ones from Betty Crocker - and that is what we she would serve with our scrambled eggs, grits and bacon. They may not have been made from scratch but they were so moist and delicious. Other than having blueberry muffins as a child, I never tried eating fresh blueberries until I started using them to spruce up my protein shakes about a year ago. And since I cannot get off of this pancake craze, instead of using the blueberries in my protein shake today, I decided that I would toss them into my pancakes.

Blueberries are known as a superfood due to their extremely high nutritional value. They are packed with Vitamin C, high in antioxidants, help promote urinary tract health, help slow the deterioration of vision, promote healthy digestive systems, and they are an excellent source of manganese. Manganese plays a role in bone development and in converting proteins, carbs and fats from food into energy. One of the reasons I enjoy blueberries is because it helps me get my daily fruit serving in without the high sugar content.

If you are in a hurry, you can make the batter the night before and keep it in the fridge. If it is too thick, use a little milk to change the consistency of the batter. Or you can cook them and keep them, well wrapped, in the refrigerator for a few days (or in the freezer for up to a month).

Whole Wheat Blueberry Pancakes

1¼ c whole wheat pastry flour
¾ c spelt flour
2 packets Stevia
1½ tsp baking powder
1 tsp baking soda
2 tbsp ground flaxseed
1 c Greek yogurt
1 c soy or 2% milk
2 tbsp melted butter
1 tsp vanilla flavoring
½ c blueberries, rinsed and dried

Blueberry Buttermilk Pancakes

1 c all purpose flour

1 tsp baking powder

1/4 tsp sea salt

2 tbsp sugar
1/2 tsp baking soda
1 lg egg

1 1/2 c buttermilk

2 tbsp butter melted

1/2 c blueberries

Whisk the wet ingredients together. Combine the dry ingredients. Combine the wet and dry ingredients together; careful not to whisk too much. The batter should be lumpy.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Place a few blueberries on the pancakes as they cook.

Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Pear Pancakes

It seems like forever since I have done a blog entry...perhaps because it has been! I just realized the last time I did any writing was in November. The holidays were great and very restful. But sadly, my oven (that caught ablaze a few months back) finally went to heaven. So there was not a lot of cooking and baking going on during the holidays, as would normally be the case at my house. And although it was very different, it was kind of nice to be able to go to holiday parties and dinners and just eat - without the responsibility for anything but maybe a dip...no cakes, no pies, no turkeys, no hams, no greens. It was pretty awesome actually. But I must admit, I did miss the traditional cooking smells around my house and I missed the blogging. So it's a new year and time to get back in the swing of things.

Last week marked my 1 year anniversary of being on my sugar free diet. I am still amazed at how I went from eating homemade buttermilk biscuits, cinnamon rolls or muffins with breakfast, eating cake and pie for dessert, having homemade ice cream and cookies in between (on a daily basis, I might add) to eating NO sugar....zero, zilch, goose egg, nada. It has been quite a ride; but one I don't regret taking.

A girlfriend of mine, who is supportive of my clean eating journey, brought me a book over the holidays called Clean, written by Alejandro Junger, M.D. It is a great read. Several of you make resolutions to get fit at the first of the year. And if that is your goal this year, read this book and think about cleansing the body, along with your workout regimen. In the very first chapter he hits on what my problem has been for years--racing to the doctor, getting prescription drugs  and antibiotics for whatever ails you, thus breaking down the immune system and filling your body with toxins. All you really need to feel great is proper rest, diet and exercise. I won't bore some of you who think you could never  live without sweets or dairy; but I am a witness to the fact that cutting out the "junk" in your diet will make you more alert and energetic, have less allergies, clearer skin, better digestion...the list goes on. If you get a chance, read the book. Knowledge is power.

It is a chilly 29 degrees outside so I am intentionally not scheduling any meetings until the end of the week when it is back in the 50s. So I thought I would have a nice breakfast before heading up to the office to work. I just hope it does not make me too sleepy, as it is hard coming off of such a long vacation and trying to be productive. Focus!

Pear Pancakes

1 pear, grated
1 c whole milk (OR substitute soy or coconut milk)
1 egg
2 tbsp melted butter
1 tsp vanilla or brandy flavoring
1 c all purpose flour (OR substitute 1/2 c spelt flour + 1/2 c whole wheat flour)
1/2 tsp baking powder
2 tbsp sugar (OR substitute 2-3 packets stevia)
Dash of salt
2 tsp cinnamon
1 tsp nutmeg

Combine dry ingredients in a medium bowl. In a separate bowl, combine pear, egg, milk, flavoring and melted butter. Slowly incorporate the wet and dry ingredients. Do not over mix.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

*If you prefer fluffier pancake you can 1) substitute buttermilk, 2) whisk the sugar into the wet ingredients. This adds some air bubbles into the mix and makes them lighter and fluffier, or 3) separate the egg and mix the yolk in with the rest of the liquid. Combine the wet and dry ingredients as usual, then beat the egg white until stiff and fold into the batter at the last minute.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Pumpkin Pancakes

Fall must be around the corner as my girlfriend Kendra has started her pumpkin spice latte ritual as of yesterday morning. She has an addiction to pumpkin spice latte...to the extent that she has been known to raid all of the local Target stores until she has purchased every tin she can get her greedy little hands on. She seems blissfully unaware that they will likely expire before she can finish them all. But, whatever the case, I think she is comforted knowing that she will never run out of pumpkin spice during the cold and holiday season. No one else in the city will ever know what it tastes like; but a least my friend will be content.

I feel inspired by Kendra this morning - who not only had pumpkin spice latte yesterday, but also a pumpkin cream cheese muffin for breakfast. She's really digging this pumpkin thing, eh? So I am having pumpkin pancakes to set my lazy Saturday plans in motion.

It is supposed to be a cold, gloomy day all day. So in terms of my agenda...the only thing I know for sure is there will be lots of good eats, a few light naps and some good movie watching today.

 Pumpkin Pancakes

1/2 c whole wheat flour
1 c spelt flour (or AP flour)
2 tsp baking powder
1 tsp baking soda
½ tsp salt
3 tbsp light brown sugar (or 1 packet Stevia)
2 tsp ground cinnamon
1 tsp ginger
¼ tsp of cloves
½ tsp nutmeg
1 1/2 c buttermilk
1/4 c orange juice
1 tsp pure vanilla
1 tsp brandy
1/2 c pumpkin puree
2 eggs
2 tbsp melted butter, plus extra for griddle

Combine dry ingredients in a medium sized bowl with a whisk. Combine wet ingredients in a separate bowl. Incorporate wet and dry ingredients, mixing just until blended. Batter will be lumpy.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Granola Bars

I spoke to several friends over the weekend who have children starting school over the next few weeks; some as early as tomorrow. Sadly, summer is almost over and that means no more "summer hours", casual dress, and even worse... no more breezing down the street with no traffic. I can see those yellow buses now. Ugh!

If you are looking for an afternoon snack or breakfast treat for your children, try this quick, easy, chewy, versatile granola bar. You can make them with cranberries, almonds, walnuts, figs, dried apricots, butterscotch, chocolate, sunflower seeds, pumpkin seeds...whatever tickles your fancy! Well...maybe not the chocolate for the younger children lest they be bouncing off the walls in class!

Granola Bars

2 1/3 c old fashioned rolled oats
1 1/2 c mixed dried fruit and nuts (any combination you choose)
1/2 c unsweetened coconut
2 tbsp flaxseed
1/2 c honey
2 tbsp almond butter
1 tsp vanilla
1/4 c chocolate chips or chopped chocolate

Preheat oven to 350F. Line a 9×13 inch pan with parchment paper.

Combine ingredients in large bowl, mixing well. Use a spatula (or your hands) to press mixture into prepared pan. Bake 10-12 minutes. Remove from oven and score bars with a sharp knife. Return pan to oven for 10 minutes more, or until golden. Remove from oven and cut completely when cooled.

Wrap each bar in parchment paper and store in an airtight container at room temperature.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Oatmeal Raisin Pancakes

I have been in the mood for cinnamon all day today so I started out my morning with these oatmeal raisin pancakes. These pancakes are nutty, have a nice texture, and taste just like an oatmeal raisin cookie! If you desire less texture and prefer a smoother batter, soak the oats in the buttermilk overnight and add the remaining ingredients the following day.

Oatmeal Raisin Pancakes

2 eggs
1 1/2 c whole wheat flour (or combine whole wheat with spelt or AP flour)
1/2 c old fashioned oats
2 c buttermilk
2 tbsp brown sugar (or one packet Stevia)
2 tsp baking powder
1 tsp baking soda
1 tsp salt
3/4 tsp ground cinnamon
1/2 tsp ground nutmeg
4 tbsp butter, melted
½ tsp vanilla extract
1/3 c raisins, finely chopped

Place oats in buttermilk and let stand. Whisk dry ingredients in a separate bowl. Combine buttermilk mixture with dry ingredients. Add butter, flavoring and raisins and mix well. Batter will be lumpy.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Green Smoothie

I know it is hard for some of you to fathom that I went from baking cakes, cookies, pastries and making ice-cream every day to now blogging about weird green stuff in a tall glass. I am almost certain some of my dessert fans may delete me from their bookmarks but I assure you I will still be sharing those recipes as well. But hey, what's wrong with having options? 

So as many of you know, I have fallen in love with kale in just about anything and try to incorporate it into my meals at least once a day. I recently started making a raw kale salad and now I have graduated to using it in green smoothies, my new favorite thing. There are so many smoothie variations you can make. But for the green smoothies I prefer apples or pears, kale or spinach, and ginger. The rest depends on what I have in the fridge. I tend to toss a little flax and a scoop of protein shake powder in there too. Other options for greens include celery, chard, romaine, beet greens, and collard greens. You'll want to leave the skin on the fruits that have edible skin to ensure you get the essential nutrients and vitamins your body craves.

Now I know what you're thinking. Trust me, three years ago you could not have convinced me that I would be raving about a glass of blended fruits and vegetables either. But, with the right combination, you hardly know the veggies are even in there.

Several years back my father was on a health kick and was telling my son that they would be eating beets, spinach, Fuji apples and carrots for breakfast in the form of a shake. Needless to say, those visits became a little bit more infrequent as my son is in love with cows and pigs. Though he did admit that the smoothies were not as bad as he'd anticipated.

Some of the benefits of drinking green smoothies are better digestion, more energy, fewer mood swings, less cravings, stabilized blood sugar, and more radiant skin. Who doesn't want that?
 
So come on...take a deep breath...open your mouth...take a sip...not so bad, is it? Save for the fact that it has this vibrant green color, you would hardly know it is good for you because it really tastes delicious.

 
Green Smoothie

2 c fresh baby spinach or fresh kale, rinsed
1 Granny Smith green apple, cored
1 banana, peeled (optional)
1 tsp grated fresh ginger
1 tsp ground flax seed
1 c plain organic yogurt
Ice cubes, if desired
Almond or soy milk, if desired

Wash and cut fresh fruit, removing core and seeds. Add fruit and grated ginger to blender with kale (or spinach), flax and yogurt. Blend a few seconds. Add ice cubes and blend until you reach desired consistency. Incorporate milk to thin smoothie, if necessary. Drink up!

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Zucchini Pancakes

I was never really a breakfast person…until now. I am eating every two or three hours now so eating breakfast is essential, even if it is just a bowl of steel oats or Cream of Wheat. But Saturday mornings require more than just a bowl of hot cereal! So what I am really enjoying is experimenting with different flours, flavors and toppings with my pancakes.

One of the benefits of eating every two hours is that you'll keep your metabolism running constantly. It will also allow you to keep your blood sugar levels steady. If you eat too heavily at one meal, it can cause blood sugar levels to rise, which can promote fat storage. Eating smaller meals prevents this and keeps you satisfied, yet not completely full.

I have some zucchini in the fridge and am wondering what to do with it. I was thinking initially of making some chocolate zucchini muffins. But instead I decided to put zucchini in my pancake batter. Very good decision, if I must say so myself.

It is a mid-July 60 degree morning outside, which is highly unusual. It has been in the 90s or higher for the longest; and even in the mornings it is stifling out. It is overcast, no humidity…definitely a good day to get out and do some running around...my allergies are most appreciative. But sadly, as it always is after I eat my pancakes...(yawn). Suddenly my errands, grocery store trip and workout is looking a little bleak. Guess that is part of the Saturday ritual as well!

Zucchini Pancakes

1/2 cup spelt flour (Substitute: All Purpose flour)
1 packet stevia (Substitute: 3 tbsp granulated sugar)
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 egg
1/2 c Organic Greek yogurt
1/4 - 1/2 c soy milk (Substitute: Almond or 2% milk)
1/3 c grated zucchini
2 tbsp melted butter
½ tsp vanilla

Combine dry ingredients in a medium bowl. In a separate bowl, combine egg, yogurt, milk, zucchini, vanilla flavoring and melted butter. Slowly incorporate the wet and dry ingredients. Batter should contain some lumps. Do not overmix.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Granola

I typically end up making my own version of the items I spend the most money on in the store every week. But somehow I never thought to make my own granola until I saw it posted by one of my fellow bloggers at A Chica Bakes. I have tried many versions of granola but like the Bear Naked Banana Nut the best. I am addicted to that stuff! It is one of those items that my grocery store does not have in abundance. So if I go in and buy two bags and eat them in two days, there won't be any more when I go back!

Granola is eaten as a snack or breakfast food and generally consists of rolled oats, cinnamon, honey, oil, nuts and dried fruit. You can also use granola as a topping on yogurt and some desserts. For a variety, add chia seeds, goji berries, pumpkin seeds, sunflower seeds, coconut...you decide.

I love granola...and can afford to snack on it often, as I would love to gain a few pounds (bet you don't hear that every day)! But if you do not have the same goal, eat at your own risk!

Granola

2 c old fashioned rolled oats
1 tsp cinnamon
1 tsp salt
3 tbsp vegetable oil
1/4 c honey
1 tsp pure vanilla extract
1/3 c slivered almonds
1/3 c chopped walnuts
1/3 c golden raisins, cranberries, dates or figs
1/3 c banana chips (Recipe below), dried apricots, mango or cherries

Note: For healthier version use 3/4 c unsweetened applesauce and 1/3 c agave nectar.

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

Toss the oats with cinnamon and salt. In a medium bowl, stir together the oil, honey, and vanilla. Whisk until completely combined. Pour liquid mixture over the oats mixture and combine. Pour the mixture onto the prepared baking sheet. Spread it out evenly and bake for 30 minutes. Use a spatula or wooden spoon to stir granola every 10 minutes, until done, for even cooking. Remove from oven.

Sprinkle the nuts and fruit over granola. Mix well with hands. Allow granola to cool. Mixture will begin to crisp as it cools. Transfer to an airtight container. Granola will keep for one week.

Banana Chips

2 ripe bananas
2 tbsp lime juice

Preheat oven to 200 degrees.

Peel bananas and cut into thin slices. Coat with lime juice. Spread bananas (without touching) on cookie sheet, lined with parchment paper.

Bake for 2 hours. Rotate cookie sheet every 30 minutes for even baking. Cool. Chips will crisp after fully cooled.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Overnight Steel Cut Oats

I never liked oatmeal growing up unless it was in the form of an oatmeal cookie. But I recently fell in love with steel cut oats and have made them a weekly breakfast item at my house. Steel-Cut Oats are whole grain groats, the inner portion of the oat kernel, which have been cut into only two or three pieces. Steel-cut oats have a very different texture from rolled oats and are much more coarse. And they have this delightful nutty flavor. Because of the way they are cut, they take a lot longer time to prepare. Initially that turned me off from wanting to try them. But when I don't have time to slow cook them, Trader Joe's has a quick version, Trader Joe's Quick Cook Steel Cut Oats, that cooks in 8 minutes.

Steel cut oats are rich in B-vitamins, calcium, protein and fiber, while low in sodium and unsaturated fat. One cup of steel-cut oats contains 8 grams of insoluble fiber.

Steel cut oats can be dressed up in many ways. Top it with nuts, cinnamon, toasted coconut, maple syrup, fresh fruit, figs or raisins. I also add flax seed to my oats. Flax seed can be purchased whole, ground and in oil form. I add flax seed to oatmeal, salads, shakes and yogurt. Flax seed has been reported to lower blood pressure and cholesterol, increase vitality, regulate blood sugar, enhance immune system, and act as a natural laxative.

Try some steel cut oats for breakfast...a very filling, nutritious breakfast treat!

Overnight Steel Cut Oats

1 c steel cut oats
1 3/4 c soy milk
1 tbsp Splenda brown sugar blend
6 oz unsweetened applesauce
1/2 tsp cinnamon
1/4 teaspoon nutmeg

In a glass bowl combine oats, brown sugar, applesauce, and spices. Stir in soy milk; cover and chill overnight.

Before serving, transfer steel oats to a medium saucepan. Heat just to boiling. Reduce heat and simmer for 5 minutes. Spoon into bowls and sprinkle with topping of your choice.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.

Buttermilk Spelt Flour Pancakes

Aaaah Saturday mornings. I am supposed to be doing some house cleaning but have gotten a little full from breakfast and am watching Salt. Great movie, I might add.

I used to live for Saturdays and Sunday mornings after church so I could hit up Cracker Barrel and get my pancakes, stewed apples, catfish and grits. My favorite Cracker Barrel special was Grandma's Pancake Breakfast. It has not been on the menu in quite some time but I still ordered it whenever I would go. Those pancakes are something special.

Going to "The Barrel" was an experience. It was never a short trip because no matter which day you went it would be packed. You spend a moment or two on the porch, sitting in one of those oversized rocking chairs, playing checkers. Then you frustrate yourself, losing countless games, playing with the pegs at the table and getting the title of being just plain dumb. And you can't leave until you get some nostalgic candy from the candy store - Kits, BB Bats, Now 'n Laters, Peppermint candy sticks, Atomic Balls. Good times...good times.

But I rarely eat out now because I am taking more control of what I am consuming. While a lot of restaurants are offering healthier options, you definitely won't find things like spelt flour and stevia on the menu. And I must say these pancakes here are as good as any I have had at my special breakfast place.

Spelt flour is similar to wheat, in appearance, and has become popular because of its sweet, nutty flavor and due to its high protein and nutrition content. I have been using it as a substitute for All Purpose flour. Spelt contains gluten, so spelt is not suitable for a gluten-free diet. Spelt flour can be found in most local health food stores.

Stevia is a South American herb that is used as a sweetener. The body does not metabolize the sweet glycosides from the stevia leaf or any of its processed forms - so there is no caloric intake. Additionally, stevia doesn't adversely affect blood glucose levels and may be used freely by diabetics. So you will hear me speaking of stevia a lot on the blog and will talk about it more indepth at some point.

But back to the important stuff...these pancakes. I love my pancakes to have a crisp edge and a fluffy center. These fit the bill perfectly! I am looking forward to Sunday breakfast already...got some leftover batter to tend do.

 Buttermilk Spelt Flour Pancakes

Pancakes:
1 c spelt flour
1/2 c whole wheat flour
1 tbsp sugar (Substitute 1 packet Stevia for sugar-free version)
1/2 tsp salt
2 tsp baking powder
1 tsp baking soda
1 1/2 c buttermilk
2 eggs
2 tbsp melted butter

Combine dry ingredients in a medium bowl. In a separate bowl, combine eggs, buttermilk and melted butter. Slowly incorporate the wet and dry ingredients. Batter should contain some lumps. Do not overmix.

Preheat griddle or cast iron pan. Brush with butter. Ladle batter onto griddle or into pan. Cook on the first side until bubbles form and begin to pop. Flip the pancake and cook until golden brown. Keep cooked pancakes warm until ready to serve, in a 200 degree oven.

All photographs are actual pictures of the recipe listed, prepared by Sweet Treats 'n Good Eats, and cannot be used without the owner’s consent.