On the Go - Inside Out Pancakes

http://www.superhealthykids.com/portable-pancake-pockets/

These look so fun, delish and healthy.  We all know if you make something a little different and fun the kiddos will love it and more importantly eat it!  :)

I'm definitely going to be making these up ahead of time so they are easy to grab and go on those busy weekday mornings as well as early soccer mornings on the weekend.

Try them out yourself!  Here is the website there were found on.  Super Healthy Kids has some fabulous recipes for the whole family.

The Steps:

1. We first mixed up our batter. We used our standard pancake mix recipe. This pancake mix stays in our pantry at all times.  It beats purchasing pancake mix from the store and we always have some.
2. Then, we chopped up some strawberries and blueberries very finely. I actually used a food processor and pulsed rather quickly to cut them up, without pulverizing it.
3. Then, we poured 1 tablespoon of pancake mix onto a heated and well greased skillet.  You can then spread the mix out a bit to thin it out, so your pancakes aren’t too puffy at the end.
4. Then, we scooped a spoonful of berries to the center, and spread them out as best we could.
5. Then (this is the hardest part), drizzle the batter over the berries.  No need to pile another clump of batter on, simple drizzle to cover them up!  (watch the video for the demonstration here).
6. Then, flip the pancake to cook the other side!

Mmmmmm… wouldn’t you want these while you are waiting for a parade to start!  So fresh and delicious!


We’d love to see you get creative with other fillings!  We of course love berries for this, as berries are  super healthy food to include in your kids diets.  Both strawberries and blueberries are high in antioxidants and phytochemicals that protect those little bodies from damage, stress, and inflammation.   I tried it with some cottage cheese, since we enjoy cottage cheese on TOP of our pancake, but it was a bit difficult to work with, and kind of runny.  What fillings will you try?

For the homemade pancake mix, go here:

Shrimp Scampi "healthified"

I absolutely love shrimp scampi but don't make it or order it very often because it's usually loaded with lots and lots of butter.  Here is a healthy version of this classic that sounds delish.  I'm going to try and use my new spiralizer and make zucchini noodles instead of using whole wheat pasta.  Just another way to change it up a bit too.  :)

Total Time: 22 min. Prep Time: 10 min. Cooking Time: 12 min. Yield: 2 servings

Ingredients:
3 oz. dry whole wheat pasta
2 Tbsp. olive oil, divided use
8 oz. medium shrimp, peeled, deveined
1 clove garlic, crushed
1 Tbsp. yellow bell pepper, finely chopped
1 Tbsp. red bell pepper, finely chopped
2 Tbsp. fresh lemon juice
¼ cup low-sodium, organic vegetable broth
2 Tbsp. white wine
Ground black pepper (to taste; optional)
Crushed red pepper (to taste; optional)
3 fresh parsley sprigs, finely chopped
2 fresh basil leaves, finely chopped

Preparation:
1. Bring large pot of water to boil for pasta.
2. Cook pasta according to package directions; drain. Set aside.
3. While pasta is cooking, heat 1 Tbsp. oil in large nonstick skillet over medium-high heat.
4. Add shrimp and garlic; cook, stirring frequently, for 2 to 3 minutes, or until shrimp is opaque and firm. Remove shrimp from pan. Set aside.
5. Heat remaining 1 Tbsp. oil over medium-high heat. Add bell peppers; cook, stirring frequently, for 3 to 4 minutes or until soft.
6. Add lemon juice, broth, wine, black pepper, and red pepper; cook, stirring frequently, for 1 to 2 minutes.
7. Add shrimp, parsley, and basil; cook until heated through.
8. Divide pasta between 2 plates; top evenly with shrimp mixture.