grains

Say goodbye to Aunt Jemima! Once you taste these homemade pancakes, I think you'll agree they're much better than the boxed kind! Add a bit of vanilla or fruit (frozen blueberries work well) to make them extra special. If you want, mix up the dry ingredients in advance and give it away as a gift (with instructions on how to finish making the pancakes) or just store it for even quicker pancakes on Sunday mornings.

Basic Pancake Mix

all-purpose flour

sugar

baking powder

baking soda

salt

milk

eggs

vanilla (optional)

vegetable oil

In a bowl, mix together all the dry ingredients.

Make a well in the centre and pour in the milk.

Start with 1 1/4 cups milk, adding up to another 1/4 cup if necessary, as you mix it with the flour.

Add the two eggs, vanilla if using and oil, whisking until mixed but still a bit lumpy.

Heat a frying pan (if it is not non-stick, you will need to melt a bit of butter or oil in it) and when hot, pour in some pancake mix.

How much depends on how experienced you are at flipping pancakes and how big you want them. We do about 1/4 cup a time for small, easy-to-flip pancakes but you could make this as much as 1/2 cup of pancake mix.

If you are adding fruit, I like to sprinkle it on top of the pancake now.

When the pancake starts to bubble on top and is golden brown on the cooked side, turn it and continue cooking until both sides are golden brown.

The first pancake is always a bit of a test so adjust the batter by adding more flour if you need to make it thicker or more milk if you want a thinner pancake. In either case, just add a few spoonfuls at a time until you get it right.

Repeat the cooking process with the remaining batter. You may need to adjust the heat as pan tends to get hotter as you keep making pancakes.

Keep the cooked pancakes covered with a tea towel, to keep them warm while you finish cooking the rest.

A fun little munchy! Kids will enjoy helping and this gets them in the kitchen to help and have fun. Adapted from How It All Vegan cookbook.

Ants on a Raft

cracker (savory or try grahm crackers)

peanut butter (or any other nut butter you prefer)

raisins cranberries

Spread the nut butter on the crackers. If the kids are old enough, let them help with a dull knife.

Top with raisins or dried cranberries, or both!

If you like, you can add jam or fruit spread on top of the nut butter for another layer of fun.

FUN! We tried whole wheat Saltines then tried La Panzanella mini-croccatini crackers with sesame seeds. We liked the crackers spread with peanut butter and/or with sunflower seed butter. ~Tasty Dish~ doesn't like raisins and I subbed dried cranberries on her crackers (red ants). ;) Reviewed for Veg Tag/February. Thank you, Sharon!

I've been looking for recipes to use up my copious quanities of oats in my cupboard and came across this one on the Quaker site. It's very good, easy to make, and very portable!

Chewy Fruit &amp; Oatmeal Bars

brown sugar

(8 ounce) container low-fat vanilla yogurt low-fat yogurt

skim milk

vanilla

cinnamon

salt (optional)

oats (quick or old fashioned, uncooked)

In large bowl, combine sugars, yogurt, egg whites, oil, milk, and vanilla; mix well.

In medium bowl, combine flour, baking soda, cinnamon, and salt; mix well.

Spread dough onto bottom of ungreased 13x9-inch baking pan.

Bake 28-32 minutes or until light golden brown.

I'm having a love affair with oatmeal right now!  This turned out a bit more cake-y than I expected but it tastes great and is still plenty chewy.  I added dried cranberries and dried cherries.  Great as a breakfast bar, dessert and cookie.

Easy, nutritious, keeps for a long time (in a sealed container), easily "tweaked" to fit your personal tastes. A REAL kid-pleaser. Great for bringing snack on your child's turn at preschool/daycare. Although it may be wise to omit the ingredients containing peanuts (when considering a choice for nuts and regarding the peanut butter chips) as the allergy to peanuts is increasingly common and potentially life-threatening. Also great for a cooking activity with small children...wash their hands and let them throw handfulls of the ingredients together.

Kiddos Favorite Trail Mix

goldfish crackers or 1 cup other cheese crackers

cashews nuts

chocolate candies (or other chocolate candy)

peanut butter chips butterscotch chips

Throw everything together in a sealed container.

Store in cool, dry area (to prevent melting of chocolate candies/chips and other soft ingredients).

what could be bad? I added raisins, peanut M&Ms and honeycomb cerial (had them in the pantry) left out the chips. Kids and I loved it. It made a great car trip snack.

I make these on camping trips and hikes. they are great energy-boosters and are even more delicious. also try substituting cereal with trail mix.

River Snacks

(8 inch) flour tortillas

peanut butter

frosted flakes (sweetened crunchy cereal) or 1/2-3/4 cup granola cereal

(optional)

Spread tortilla evenly with peanut butter.

Drizzle honey over cereal. Roll and enjoy.

This was great! I used a whole wheat tortilla, just 1/2 tsp natural PB (has a very strong flavor so less is OK!)-sugar free maple syrup drizzle & multigrain Cheerios. I also added half a sliced banana & sprinkled on some cinnamon to finish. Delicious, fast & easy. Thanks so much for sharing!

These are wonderful and are almost too healthy to be true. Lots of calcium, protein, fiber, etc. I usually eat them without any topping and just keep popping them in my mouth! Yum. But a good jam will do them nicely as well.

Oatmeal Cottage Cheese Pancakes

oatmeal

cottage cheese

Spray skillet with cooking spray and cook just like&quot;silver dollar&quot; pancakes, a few small ones at a time.

A few years ago I followed a recipe for cottage cheese pancakes that used whole wheat flour. I was searching for that when I found this recipe. I don't even want the other one anymore!<br/><br/>I used modifications suggested: two whole eggs instead of whites, and added a bit of cinnamon. While making them, I forgot I was supposed to blend it all and just mixed it in the bowl by hand, which still worked fine.<br/><br/>Thanks for this new favorite!

I will warn you, most adults will not like these cookies because of the finished texture, which is spongy, but if you are looking for something super healthy for younger kids, this is the recipe for you. You can't get much healthier than these, and the young ones will eat them up!

Healthy Banana Oatmeal Sponge Cookies for Kids

banana

applesauce

raisins

(I use old-fashioned rolled oats, but imagine you could use quick-cook oats instead).

Drop by tablespoonful onto ungreased baking sheet.

Flatten to desired thickness and shape, as cookies WILL NOT spread on baking.

I already reviewed this recipe, but I had to write in again with a helpful hint! I added 1/2 c of peanut butter the second time I made these, and they're WAY better. I also omitted the raisins (personal preference). The protein and fat makes them last longer in my kiddo's tummy. I realize this isn't AS healthy, but still pretty healthy.

Just thought this up one morning and couldn't find any others like it on the site.  Still in the tinkering/perfecting process so any suggestions are welcome :)  (Thanks to Maito for some wonderful suggestions already!)  Also, note that the type of oats you use will change the consistency of the oatmeal... quick oats will yield a cake-like oatmeal, whereas old fashioned oats will be a little more liquidy

Chocolate Chip Cookie Baked Oatmeal

old fashioned oats

brown sugar Splenda sugar substitute

chocolate chips

chopped nuts (optional)

skim milk (See note about water or milk combo)

water

Preheat oven to 350 degrees.  Grease well an individual sized oven-proof dish/ramekin (at least 12 oz, this will bubble a bit).

In a small bowl, combine first 5 ingredients (oats through chocolate chips, plus nuts if you're using them).

In a separate bowl, combine remaining wet ingredients (milk through vanilla).

Mix together wet and dry ingredients.  Pour into baking dish.

Bake 30-40 minutes or until top is crispy and oatmeal is relatively firm (quick-oats will firm up more than old-fashioned).  Let cool 5-10 minutes.

NOTE:  Alternately, all milk can be used, but this may make the oatmeal a little looser in consistency, since oats absorb water a little better than milk.  If you choose to use all milk, quick oats may be a better choice :).

Also, If you want a larger serving size, use 3/4 cup oats and increase water to 1/2 cup.

Quite good. Definitely more baked oatmeal than chocolate chip cookie, but wonderful flavor. I used a whole egg instead of the Egg Beaters.

Whole Grain Pancakes with Blackberries recipe | Epicurious.com

whole wheat flour

Tbsp. sugar

kosher salt

buttermilk

unsalted butter (for pan)

Room-temperature butter, fresh blackberries, and pure maple syrup (for serving)

Barley Porridge with Honeyed Plums recipe | Epicurious.com

unhulled barley

almond milk

cardamom

honey, divided,

plums,

These muffins are INCREDIBLE. What a great way to get fruits AND veggies. My seven year old is in love--and the dog ran off with a pan full, too!

Banana Carrot Muffins

eggs,

bananas

orange juice

(16 ounce) can carrots, drained or 2 cups grated carrots

flour

butter

In medium bowl, combine flour, soda and salt.

Using a fork or an old fashioned potato masher, mash carrots and bananas thoroughly.

Mix the carrots and bananas into the egg-sugar mix.

Bake at 350&deg;F for approximately 30 minutes, until light golden.

To bake in microwave, bake approximately 5 minutes at 50% power for a high powered microwave; 7 minutes at 70% power for low powered microwave.

I can't Review this yet but it's something I'll be trying tomorrow. It sounds tasty! On a side note: Unless you follow the recipe exactly as the OP states I see no reason to give bad reviews! I find it unnecessary and unhelpful. It doesn't make sense to Review a recipe if you don't follow instructions! Rant over...happy cooking :-)

Ethiopian Flat Bread (Injera)

c Self-rising flour (750 ml)

c Whole wheat flour (125 ml)

c Cornmeal or masa harina (125 ml)

tb Active dry yeast one package (15 ml)

c Warm water (875 ml)

These protein-packed and fiber-rich stuffed peppers are the perfect vegetarian meal.

Slow Cooker Stuffed Bell Peppers in Marinara Sauce

tomatoes

tomato paste

yellow onion, diced

garlic (5 cloves)

bay leaves

basil

balsamic vinegar

oregano

red pepper flakes

black pepper

medium bell peppers (any color)

black beans, drained and rinsed

quinoa,

zucchini,

Place the crushed tomatoes, diced tomatoes and their juices, tomato paste, onion, garlic, bay leaves, basil, brown sugar, balsamic vinegar, oregano, red pepper flakes, salt, and pepper in a slow cooker, and stir thoroughly. Remove 1 1/2 cups of the mixture and set aside. 

Slice off the tops of the bell peppers, remove the seeds and scrape them with a spoon to hollow them out. Place the bell peppers cut-side up inside the marinara sauce.

In a medium bowl, mix the black beans, quinoa, zucchini, and the reserved 1 1/2 cups of marinara sauce. Divide the filling evenly among the prepared bell peppers.

Make and share this Easy And Quick Homemade Pizza recipe from Food.com.

Easy And Quick Homemade Pizza

fast rise yeast

water (120*)

tomato sauce

italian seasoning

garlic powder

pepper

pepperoni slices

mozzarella cheese

monterey jack cheese

parmesan cheese

Turn onto floured surface; knead for 2 minutes.

Place in a greased bowl; turning to grease top.

Punch down; place on 12in, greased pizza pan.

Topping: Mix first 5 ingredients and spread over crust.

Put a few pepperoni slices on top of sauce.

Sprinkle with 1/2 the mozzeralla; 1/2 the monterey jack, and 1/2 the parmesan.

Bake at 400* for 20 minutes or until light brown.

This recipe is AWESOME! When I made it instead of pepperoni I added prosciutto and it tasted really good!

Make and share this Crepes recipe from Food.com.

Crepes

Heat a lightly greased 6 inch skillet; remove from heat.

Spoon in 2 Tbsp batter; lift and tilt skillet to spread evenly.

To remove, invert pan over paper toweling.

Here's a few we like: Any flavor fruit jam, sweetened fresh peaches, cream cheese and pineapple, ham and maple syrup.

These were PERFECT! My SO said these were better than any he has ever had in a restaurant. I used some sliced fresh strawberries and powdered sugrar and whipped cream. This was a great Saturday breakfast. Actually, I have been asked to make them again tomorrow morning! I prefered the ones I cooked until just doughy, not crispy. I am going to try them tomorrow with an apple filling (cooked with some brown sugar and cinnamon).I bet they will be great also. Thanks Inez :)

This simple Japanese meal consists of chicken and egg cooked in an umami-rich sauce served atop freshly cooked rice. 

Oyakodon (Japanese Chicken and Egg Rice Bowl)

chicken breasts

onion

dashi powder

mirin

soy sauce

scallions

hot, cooked rice,

nori seaweed (optional)

Cut 12 ounces chicken into 1/2-inch pieces. Quarter 1 large yellow onion, then thinly slice each piece across the grain.

Bring 1 1/2 cups water to a boil over medium-high heat in a large frying pan. Add 1 instant dashi packet and simmer for 3 minutes. Remove the packet. (If using instant dashi powder, add 1 teaspoon to the boiling water and whisk to dissolve, no need to simmer.)

Add 1/4 cup mirin, 1/4 cup soy sauce, and 1 tablespoon packed light brown sugar to the pan, stir to dissolve the sugar, and bring to a boil. Add the chicken and onion and simmer briskly uncovered, stirring occasionally, until the chicken and onion are cooked through and tender, and the liquid is reduced by half, 10 to 12 minutes. Meanwhile, lightly beat 6 large eggs together. Thinly slice 2 medium scallions.

Pour the beaten eggs into the pan, starting from the middle and pouring towards the outside edges in a circular motion (this ensures to cook the egg evenly). Gently shake the pan to make a marbling of the egg and seasonings for a melting texture. Cover and simmer on medium low heat until the eggs are just softly set, 3 to 5 minutes. Remove the pan from the heat.

Divide 5 cups rice between 4 bowls and flatten the rice slightly. Gently scoop the egg and chicken mixture over the rice, doing your best to keep it together in large portions. Spoon some of the cooking liquid over the top so the rice absorbs the flavour. Sprinkle with the scallions and tear 1/2 nori sheet on top if desired. Serve immediately, as the egg will set further as it sits.

A tamarind-based stew with shrimp, fish, and vegetables.

Shrimp and Fish Sinigang  (Tamarind Stew) 

garlic

jalapeño pepper

green beans

daikon radish (about 8 ounces)

beefsteak tomatoes

tilapia fillets

shrimp

(40 grams) packet Sinigang sa Sampalok (tamarind stew mix)

rice,

Finely chop 1 medium yellow onion and 4 garlic cloves. Trim the stem and seeds from 1 medium jalapeño, then finely chop. Trim 4 ounces green beans and cut into 1-inch pieces. Trim the stems from 2 bunches Shanghai baby bok choy and separate the stalks. Peel and cut 1/2 daikon radish into 1-inch pieces (about 2 cups). Quarter 4 small tomatoes through the stems into wedges. Cut 8 ounces tilapia into 1-inch pieces. Devein 8 ounces shrimp but leave the shells intact.

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