It may be true that you are what you eat, but I think it's also true that you eat what you stock.
I grew up eating a pretty healthy diet thanks to my health-freak dad (and I mean that in a good way) and my background training as a figure skater. I was a normal kid/teen who still craved a little junk food here and there, but you can cut junk food out really easily when you simply don't have money for it – a lesson I learned in college with my $125/month food budget. These days, I'm working on bringing more and more good-for-you foods into the home because I think if we have these good foods around, we're more likely to eat more healthily. One of the things I brought home recently that would make dad proud was a package of Bob's Red Mill Buckwheat Pancake Mix, which I bought during my healthy-food-shopping-spree the other day.
I decided yesterday that we needed a super healthy breakfast, so I whipped up some buckwheat pancakes using my new mix.
I remember my dad trying to get the rest of the fam to eat his buckwheat pancakes, but we always preferred the generic boxed stuff (can't remember the brand at the moment). Buckwheat pancakes definitely have a distinctive taste that and one may even consider an acquired taste, but they are definitely healthier for you. If you prefer whole wheat and whole grains over bleached-white products, you may like these, too.
I decided to pair the pancakes with another healthy recipe – Ellie Krieger's Strawberry Sauce. I got a good deal on strawberries the other day at the grocery store and they looked to be on their last legs, so I figured this sauce would be the best option.
I thought breakfast was quite good. Just look at all that lucsious, red strawberry sauce! The sauce was sweet, but not too sweet. It paired well with the pancakes, too. The buckwheat pancakes were nice and thick. Hubby didn't really like them, but he's not nearly into healthy foods like I am. Next time, I think I'll try to do a mix of regular pancake mix and the buckwheat stuff as a nice compromise. Still, I'm glad we had this for breakfast today. It was nourishing, but not heavy and gave us lots of good energy for the day.
The recipe for the pancakes (and waffles, if you'd like) is (are) available on the back of the package of the mix and on Bob's Red Mill web site here (click).
by Ellie Krieger from her cookbook The Food You Crave
2 pints (16 ounces) fresh strawberries, hulled, or 4 cups frozen unsweetened strawberries, thawed
1 teaspoon fresh lemon juice
2 tablespoons pure maple syrup
Place the strawberries in a food processor and process them into a chunky puree. Transfer the puree to a small saucepan over low heat and heat just until warm. Stir in the lemon juice and maple syrup.
Done and done!
Btw, I've been watching FitTV a bit lately and they have some really good shows! Getting Fresh with Sara Snow was on in the background while I was blogging this post and the woman has some great tips! Check it out if you have a moment.