Flaxseed Pancakes for my Mudder

Pin It Now! On Saturday Hubby participated in the SoCal Tough Mudder event in Temecula.  For those of you not familiar with Tough Mudder (as I was up until a couple of months ago), it is a 10-12 mile challenge made up of 20+ grueling obstacles.  You can check out the tough Mudder site here.  Hubby loved it and is already anxious to sign up for the next TM event.  He may be a bit crazy.  As it turns out, Lindsay from Delighted Momma happened to be there watching her husband participate, as well.  Small blogger's world, right? :)

Pre-Mudder PhotoOp

Post-Mudder Victory Beer

As you can imagine, Sunday we were a bit sluggish.  While my Mudder relaxed with the pup, I got to making breakfast.  Comfort food is the best medicine, right?  Or something like that...

We received the Williams-Sonoma Bride & Groom Cookbook for our wedding last year, and whadya know, there's a pancake recipe in there.  I followed the recipe, with the only change being the addition of ground flaxseeds.  Actually, the recipe calls for blueberries, but we didn't have those on hand.  You could definitely customize this to your preference.  Sliced bananas would be a great addition.  What are your favorite pancake add-ins?

Flaxseed Pancakes
1 1/2 c AP flour
2 tbsp sugar
1 1/2 tsp baking powder
1 tsp baking soda
3/4 tsp salt
2 large eggs, separated
2 c buttermilk
4 tbsp butter, melted
1/2 c ground flaxseeds

In a large bowl, mix the flour, sugar, baking powder, baking soda and salt.  In a separate bowl, combine the egg yolks, buttermilk and melted butter until blended completely.  Add the wet mixture to the dry and stir until just combined.

Meanwhile, beat the egg whites with an electric mixer until soft peaks form when the beaters are lifted. Gently fold the egg whites into the batter just until fully incorporated.  Do not over mix, or your egg whites will lose their body.

Let the pancake making commence!

Southwestern Quinoa Quesadillas

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We are on quite the quinoa kick lately, let me tell you.  Hubby can't get enough of it, and I'm pretty smitten myself.  Forgive me, but I didn't measure a thing when I put this together.  The amounts can vary depending on your taste preference, so just experiment til it suits your fancy.

Like I've said before, quinoa is like a blank canvas.  Feel free to omit/switch ingredients as you see fit.  I was feeling a bit dangerous so I even added a teensy bit of hot sauce.

Southwestern Quinoa
Cooked quinoa
Shredded cooked chicken
Roasted corn
Small tomato, diced
Black beans, drained and rinsed
Edamame (you can find ready-to-eat at Trader Joe's)
Red onion, finely diced
Cilantro, chopped finely
Lime
Hot sauce (optional)

Combine quinoa through cilantro in a mixing bowl.  Squeeze the juice of one lime over the whole thing, salt and pepper to taste.

This is great just on its own, but even better in a quesadilla.  Heat a griddle or skillet on medium heat.  Sprinkle shredded cheese (any melty cheese that you like) on top of a tortilla on the griddle.  Spread some quinoa mixture on and top with some more cheese before you put on the top tortilla.  Grill until the cheese is ooey gooey and enjoy!

Flaxseed Banana Bread with Nutella Surprise

Pin It Now! Happy Valentine's Day to you all!  I know I've been rather absent lately - so sorry.  Are you all still with me?  Hello?  Oh good, you're still there.  We've had loads going on as we are pretty much overhauling our entire apartment.  This week is move-everything-out-and-get-the-carpets-cleaned week.  Joy.

We aren't really into the whole hoopla of Valentine's Day, especially since our anniversary and my birthday are right before, but I do like to whip up a little something for my Valentine just to remind him that I kinda like him.  Since he has to work late tonight, and since we have so much going on this week with the house, we'll make a belated Valentine's dinner later in the week (I promise to post the yummy-ness). 

So, on to today's recipe... I have to make a confession:  I don't eat breakfast.  I KNOW!  Tsk tsk!  I'm so bad.  Either I hit the snooze button one (or four) too many times and have no time to make something, or nothing sounds good.  I'm working on it, I promise.  Today's recipe is a great on-the-go breakfast.  How do I know?  I'm munching on it as we chat. :)

The last banana bread I made was very dense and heavy, which I know some people like.  I much prefer a light crumb, and this recipe definitely delivered.  The addition of ground flaxseeds gives the bread a healthy kick and honestly, you don't even know it's there.  Flaxseeds are loaded with heart healthy Omega-3s (the good fats), lignans (antioxidants) and fiber.  Tiny little seeds with a powerful punch!  I purchase ground flaxseed at Trader Joe's and keep it in the fridge.

And then, there's Nutella.  This is a treat, after all.  After stirring up the banana bread batter I had the brilliant idea to incorporate Nutella - just a little surprise in the center of the bread.  So delish!  If you're a Nutella fan freak like me, you'll be happy you gave this recipe a try. 

Flaxseed & Nutella Banana Bread
1/2 c unsalted butter, room temperature
1/2 c sugar
1/4 c brown sugar
1 egg
2 tsp vanilla
2 c AP flour
2 tsp baking powder
1 tsp cinnamon
1/2 tsp baking soda
1/4 salt
1/4-1/2 c ground flaxseeds
1 c mashed banana (about 2 very ripe bananas)
3 tbsp buttermilk
Nutella

Preheat oven to 350 degrees.  Butter and flour a 9x5 loaf pan. 

Cream together the butter and sugars until light and fluffy.  Add egg and vanilla and beat well.  In a small bowl, combine flour, baking powder, cinnamon, baking soda, salt and flaxseeds.  In a separate small bowl, mash the bananas and mix with the buttermilk.  *Note:  I didn't have buttermilk on hand, so I made my own.  3 tbsp milk with a squeeze of lemon juice.  Let stand for several minutes until thick.

Add flour alternately with the banana mixture to the butter/sugar mixture, mixing completely between each addition.  Spread half of the batter in the loaf pan.  Batter is thick, so you have to smoosh it into the corners.  Spoon Nutella down the center of the batter and spread with a spatula over most of the center.

How's THAT for an ugly photo???

Completely cover with the rest of the batter.

Finished product!

Bake for 45-55 minutes, or until tester comes out clean and the top of the loaf is beautfully golden brown.  Cool in pan for 10 minutes, then invert onto a rack to cool completely.  I have no self control and had to cut a slice while it was still hot.  It crumbled, so I had to eat the crumbles too.  Darn.

Adapted from busycooks.com