Almost Wheat Pancakes and Beet Salad

You may have noticed that Karla and I have started passing along recipes that we have tried and enjoyed. I hope you will like them too...

I am just finishing up my Children's Nutrition course. Both of the required course books included lots of great kid friendly, healthy recipes. So, since my husband and the girls are all fans of a big breakfast on the weekends that always includes pancakes, here is an easy more nutritious alternative to a box mix that my kids loved.

Almost Wheat Cakes

INGREDIENTS
1 cup whole wheat pastry flour

1 cup unbleached white flour

2 tablespoons toasted wheat germ

2 tablespoons baking powder (non-aluminum may be purchased in natural food store)

2 cups nonfat milk (or 1 cup nonfat milk and 1 cup plain nonfat yogurt)

1 egg, beaten
1 tablespoon canola oil

1 teaspoon vanilla extract

DIRECTIONS
1. Mix first four ingredients together

2. Combine milk, egg, oil and vanilla and blend well.

3. Stir lightly or put in blender (do not overmix; mixture should be slightly lumpy)

4. Lightly grease a pan or griddle with canola oil (I used a little coconut oil)

5. Drop mixture by spoonfuls and turn when surface bubbles and bottom side is brown.

6. Serve with pure maple syrup, honey, sugarless jam, fresh fruit mixed with plain nonfat yogurt or fruit-flavored yogurt (without sugar), apple butter or unsweetened applesauce.

When a couple of golden beets showed up in my box of organic fruits and vegetables two weeks ago, I have to say, I didn't really know what I was going to do with them. I like beets, but had never cooked them myself. My friend C. was industrious enough to look up a recipe using the beets when she received her Door to Door Organics order and passed this salad recipe along. I tried it myself and loved it so much I had it for dinner and then lunch the next day.

Beet Salad

INGREDIENTS
4 bunches fresh small beets, stems removed
2 tablespoons olive oil
1 tablespoon lemon juice
2 tablespoons white wine vinegar
1 tablespoon honey
2 tablespoons Dijon mustard
1 teaspoon dried thyme, crushed
1/2 cup vegetable oil

salt and pepper to taste
2 medium heads Belgian endive
1 pound spring lettuce mix
1 cup crumbled feta cheese

DIRECTIONS
Preheat oven to 450 degrees F (230 degrees C).
Coat beets lightly with oil and roast for approximately 45 minutes, or until tender. Allow to cool thoroughly, then peel and dice.

For the dressing, place lemon, vinegar, honey, mustard, and thyme in a blender. While blender is running, gradually add 1/2 cup of oil. Season to taste with salt and pepper.

Place spring lettuce mix in a salad bowl, pour desired amount of dressing over greens, and toss to coat.Rinse endive, tear off whole leaves, and pat dry. Arrange 3 leaves on each plate. Divide dressed salad greens among them, and top with diced beets and feta cheese.

Note: I didn't bother with the endive. I just put the spring mix on my plate, topped with the feta and beets and added the dressing.

Shannan