Arugula smoothies and quinoa pancakes

Yes, it’s so “Sheila” to gravitate towards putting arugula in my smoothies and quinoa in my pancakes, but it worked!

Arugula, pear, walnut, and ginger smoothie
adapted from the NYT

1/2 cup freshly squeezed orange juice (1/2 large or 1 small orange)
1 large handful arugula
1/2 ripe pear
1 small handful walnuts
1 inch cube fresh ginger, peeled
2 tablespoons plain greek yogurt
3 ice cubes


Now, for this next recipe. Believe it or not, first time making pancakes! I generally don’t really like them, and have decided that I’m okay with leaving the responsibility to someone else. But, I was intrigued by this NYT recipe, and used the excuse of Sasha visiting to attempt a chocolate chip and banana version tonight. Definitely not pretty (my fault for not knowing how to properly temper a cast iron skillet), but they were nicely fluffy and tasted great. We halved the original recipe, which was definitely a good call (we ended up with 12 or so small pancakes, which was more than enough). Sadly one of the uglier photos to grace this blog:

Quinoa pancakes
adapted from the NYT

3/4 cup white whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 tablespoon sugar
pinch of salt
1 large egg
3/4 cup plain yogurt
1/2 teaspoon vanilla
1 1/2 tablespoons canola oil
1/2 cup cooked quinoa
3/4 to 1 cup of add-ins (banana slices, chocolate chips, berries, etc.)

Sift together dry ingredients (flour, baking powder, baking soda, sugar, and salt). In another bowl, beat egg. Whisk in remaining wet ingredients (yogurt, vanilla, oil). Mix dry and wet ingredients. Fold in quinoa and add-ins.

Heat cast iron skillet (or griddle) over medium heat. Brush with oil.  Drop heaping tablespoons of batter onto skillet. Cook until bubbles begin to break (3-4 minutes), then flip and cook until nicely browned. Remove from heat. Continue with remaining batter.

Serve hot with agave, maple syrup, and/or almond butter.

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