Healthy Brain Booster Pancake Recipe

Ingredients

• 1 1/4 cup – almond milk, unsweetened
• 1 3/4 cup – oats
• 1/4 cup – flex-seed, ground
• 1 medium – banana
• 1 tablespoon – honey
• 1 teaspoon – vanilla extract
• 1/2 teaspoon – cinnamon
• 1/4 teaspoon – sea salt
• 1 1/2 teaspoon – baking powder
• 2 large – egg
• 1 tablespoon – coconut oil

Directions

1. Place all ingredients, except eggs, coconut oil and blueberries into a good quality blender. Blend until oats are ground and everything is mixed well.
2. Add eggs and pulse until incorporated.
3. Heat a griddle over medium heat and melt a teaspoon or two of coconut oil or butter. Pour about 1/4 cup of batter onto the griddle for each pancake. Drop 3-4 blueberries onto each pancake before flipping. Brown on both sides (about 2-3 minutes per side) and serve hot with more blueberries and pure maple syrup. If the batter is too thick to pour, add a tablespoon or two of almond milk to thin.
4. Enjoy!

BACKED VEGETABLE OMELET

TOTAL TIME :1 Hr 10 Min

INGREDIENTS:

1 1/3	cups shredded Monterey Jack cheese
2	cups chopped broccoli or 1 package (10 ounces)frozen chopped broccoli, thawed and drained
3	medium tomatoes, coarsely chopped (2 cups)
2 2/3	cups shredded Cheddar cheese
1 1/3	cups milk
1/3	cup Gold Medal® all-purpose flour
1/2	teaspoon salt
4	eggs 1Heat oven to 350ºF. 2Layer Monterey Jack cheese, broccoli, tomatoes and Cheddar cheese in ungreased square baking dish, 8x8x2 inches. Beat milk, flour, salt and eggs until smooth; pour over cheese. 3Bake uncovered 40 to 45 minutes or until egg mixture is set. Let stand 10 minutes before cutting.

CREAMY CONFETTI

PREP TIME: 15 MIN. SERVINGS: 5

INGREDIENTS 

1	tablespoon butter or margarine
1	small yellow, orange, red or green bell pepper, chopped (1/2 cup)
2	medium green onions, sliced (2 tablespoons)
2	cups fresh or frozen whole kernel corn
1	cup frozen baby lima beans
1/4	cup half-and-half
2	tablespoons chopped fresh marjoram leaves or 1/2 teaspoon dried marjoram leaves
1/4	teaspoon salt
1/8	teaspoon pepper Recipe  1Melt butter in 10-inch skillet over medium-high heat. Cook bell pepper and onions in butter 2 to 3 minutes, stirring occasionally, until crisp-tender. 2Stir in remaining ingredients; reduce heat to medium-low. Cover and cook 5 to 6 minutes, stirring occasionally, until vegetables are tender.

SLOPPY JOE CONFETTI TACOS

PREP TIME: 20 MIN. SERVINGS: 6

INGREDIENTS:

1	lb lean (at least 80%) ground beef
1	box (4.6 oz) Old El Paso® taco shells (12 shells)
1	can (15.5 oz) sloppy joe sauce
1	small red bell pepper, chopped (1/2 cup)
1	can (11 oz) Green Giant® Niblets® whole kernel sweet corn, drained
1	can (2 1/4 oz) sliced ripe olives, drained
1	cup thinly sliced romaine lettuce
1/2	cup shredded Colby-Monterey Jack cheese (2 oz) RECIPE: 1Heat oven to 350°F. In 10-inch skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. 2Meanwhile, heat taco shells as directed on box. 3Stir sloppy joe sauce, bell pepper and corn into ground beef. Cook 2 to 3 minutes longer, stirring occasionally, until mixture is hot and bubbly. 4Spoon about 1/4 cup beef mixture into each warm taco shell; top with olives, lettuce and cheese. NUTRITION INFORMATION: 1 Serving (1 Serving) Calories 360 (Calories from Fat 160), Total Fat 18g (Saturated Fat 6g, Trans Fat 2 1/2g), Cholesterol 55mg; Sodium 800mg; Total Carbohydrate 31g (Dietary Fiber 4g, Sugars 7g), Protein 20g; Percent Daily Value*: Calcium ; Exchanges: 1 1/2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat; Carbohydrate Choices: 2; *Percent Daily Values are based on a 2,000 calorie diet.

VEGETARIAN CONFETTI

PREP TIME: 10 MIN.

2	medium carrots, shredded (1 1/2 cups)
1	medium bell pepper, chopped (1 cup)
1	small zucchini, shredded (1 cup)
1/4	cup fat-free Italian dressing
1/4	teaspoon pepper 1Mix all ingredients in glass or plastic bowl. Refrigerate any remaining salad no longer than 48 hours. Nutrition information: 1 Serving (1 Serving) Calories 25 (Calories from Fat 0), Total Fat 0g (Saturated Fat 0g, Cholesterol 0mg; Sodium 210 mg; Total Carbohydrate 7 g (Dietary Fiber 2 g, Protein 1 g; Percent Daily Value*: Calcium ; Exchanges: 1 Vegetable; *Percent Daily Values are based on a 2,000 calorie diet.

ASIAN CHICKEN SALAD RECIPE

PREPARATION TIME: 20 MIN.

Ginger-Soy Dressing

1/3	cup vegetable oil
1/4	cup white wine vinegar
2	teaspoons soy sauce
1	tablespoon sugar
1/2	teaspoon pepper
1/2	teaspoon ground ginger
1/4	teaspoon salt

Salad

	Vegetable oil
1	package (5.3 oz) cellophane noodles (bean threads)
1/2	head lettuce, shredded
3	cups cut-up cooked chicken or turkey
4	medium green onions, sliced (1/4 cup)
1	medium carrot, shredded
1	tablespoon sesame seed, toasted 1In tightly covered container, shake all dressing ingredients until well blended. 2Heat oil (1 inch) in 4-quart Dutch oven to 425ºF. Fry one-fourth of the noodles at a time in oil about 5 seconds, turning once, until puffed; drain. 3In large bowl, mix lettuce, chicken, onions and carrot. Pour dressing over salad. Add half of noodles; toss. On serving plates, spoon salad over remaining noodles. Sprinkle with sesame seed.

Thai-Style Coconut Chicken

1	tablespoon vegetable oil
1	lb boneless skinless chicken breasts, cut into bite-size pieces
1	teaspoon grated lime peel
1	teaspoon grated gingerroot
1	clove garlic, finely chopped
2	fresh serrano chilies or 1 jalapeño chili, seeded and finely chopped
1/4	cup finely chopped fresh cilantro
1	can (about 14 oz) coconut milk (not cream of coconut)
1	teaspoon packed brown sugar
1/2	teaspoon salt
1	tablespoon soy sauce
1	cup sugar snap pea pods
1	medium green bell pepper, cut into 1-inch cubes
1	medium tomato, chopped (3/4 cup)
1	tablespoon chopped fresh basil leaves
	Hot cooked jasmine or white rice, if desired 1In nonstick wok or 12-inch nonstick skillet, heat oil over high heat. Add chicken; stir-fry 2 to 3 minutes or until chicken is no longer pink in center. Add lime peel, gingerroot, garlic, chilies and cilantro; stir-fry 1 minute. 2Pour coconut milk over chicken. Stir in brown sugar, salt, soy sauce, pea pods and bell pepper. Reduce heat to medium. Simmer uncovered 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir into tomato. 3Spoon into shallow serving bowls; top with basil. Serve with rice. nutrition: 1 Serving (1 Serving) Calories 430 (Calories from Fat 230), Total Fat 26g (Saturated Fat 17g, Trans Fat 0g), Cholesterol 85mg; Sodium 650mg; Total Carbohydrate 14g (Dietary Fiber 4g, Sugars 8g), Protein 35g; Percent Daily Value*: Calcium ; Exchanges: 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 5 Lean Meat; 0 High-Fat Meat; 2 Fat; Carbohydrate Choices: 1; *Percent Daily Values are based on a 2,000 calorie diet.