What I Eat

Banana Blueberry Maple Pancakes

Serves: Two 4 inch pancakes per person

Ingredients:
Gluten free pancake mix and the ingredients to make it (The brand I buy has 1.5g sugar per pancake.)
1 banana per batch
blueberries, to taste
1 teaspoon 100% maple syrup per serving
aerosol whipped cream (The brand I buy has 1g sugar in 2 tablespoons.)

Directions:
Make pancake batter according to package directions. Mash banana and stir into pancake batter. Cook pancakes according to package directions, being careful not to burn them. Top pancakes with blueberries. Drizzle with syrup. Top with a small squirt of whipped cream. Have with a glass of milk or another good source of protein, such as a hard boiled egg. Leftover pancakes freeze well and can be reheated in the toaster.

Chicken Taco Meat

Servings: Approximately 6

Ingredients:
3 boneless skinless chicken breasts (approximately 2 lbs.)
1 cup water
0.78 ounce package taco seasoning

Directions:
Put chicken breasts in a slow cooker. Pour water over the chicken breasts. Sprinkle chicken breasts with taco seasoning. Cover and cook on high for four hours. Shred meat with two forks. Use seasoned meat for tacos. taco salads, or other Mexican dishes.

Smoothie Bowl

Serves: 1

Ingredients:
1 banana (3/4 for smoothie, ¼ for topping)
6 strawberries (5 for smoothie, 1 for topping)
3 oz. orange creme yogurt (or whatever amount is less than 10g sugar according to nutrition label)
1/4 cup milk (I used whole milk.)
fresh pineapple chunks, to taste
fresh blueberries, to taste
½ teaspoon whole or ground flax seeds

Directions:
Rinse berries and hull strawberries. Peel banana. Put ¾ banana, 5 whole strawberries, yogurt, and milk in a blender and blend until smooth. Pour into a bowl. Cut ¼ banana into four slices and 1 strawberry into six slices. Top smoothie bowl with pineapple, blueberries, sliced bananas, sliced strawberries, and flax seeds. Have with a glass of water.

Yellow Squash or Zucchini with Cheese

Serves: 1/2 to 1 cup squash per person

Ingredients:
yellow squash (pictured) and/or zuchinni
pepper, to taste
grated Romano, Asiago, and Parmesan cheese, to taste

Directions:
Slice clean squash into rounds approximately ¼ inch thick. Put squash in a baking dish and season with pepper. Sprinkle with cheese. Broil on high for 7 to 10 minutes or until cheese melts. Have with a glass of water.

Frozen Smoothie

Serves: 4

Ingredients:
1 cup strawberries, hulled and cut into thirds
1/2 cup blueberries
1/2 cup whole milk
6 oz. organic vanilla yogurt

Directions:
Rinse berries. Blend ingredients together in a blender until they are the consistency of a smoothie. Divide mixture equally into four 5 oz. paper cups. Freeze for four hours or until solid. Gently squeeze cup to remove.