Crepes, oh I'm going there

Well, I guess I've found another breakfast that I'm liking. See, when you put your mind to something, you can accomplish anything. (or however that saying goes...)

I've always liked crepes. Really, I have. But I usually like them for dinner and I like to put things like eggs, or meats and cheeses etc in them. However, this morning when I was going through my wake up ritual of checking emails, Facebook etc, I found this recipe, and they gave me the great idea of yogurt as the "cream", and fresh fruit as the filling. I have tons of peaches left to can tomorrow, and bananas that are turning. The light went on!

These babies turned out great!!! You could taste the vanilla in them so it gave a sweet flavor without adding sugar to my fruit.

First thing though, get it through your mind that crepes are not hard to cook. Really! Stop rolling your eyes! Use a non stick pan, and add a tad bit of cooking spray (I use an olive oil pump so I don't add all those extra chemicals to my food) then pour a small amount in the middle of that already hot non stick pan. Swirl it around so it makes a circle and then just let it cook. You'll know when its getting done when the edges start pulling away from the pan. then using a silicone spatula, just flip! cook till it has color then its done...now just do that about 20 more times. I'm not going to lie, once you get to the bottom of the batter, you'll be praying there is no more batter left!

I got this recipe from Super Healthy Kids. For the most part I've been happy with what recipes I've tried from this group of fine folks. Without further ado:

Whole Wheat Crepes

3 Eggs
1 cup whole wheat flour
1 cup milk
3/4 cup water
1 T honey
1 tsp vanilla
1/4 tsp salt
1 T butter

Put all ingredients in blender (I use my blendtec) and mix well. Let stand for 10 min, then blend again.

Spray a small non stick pan with cooking spray.

Angle pan and pour enough batter on one side to thinly and evenly cover the pan. Very quickly swirl the batter around to cover the pan in one thin layer.

Once the crepe is golden brown on one side, carefully flip it over without tearing the crepe.

Cook another minute on the other side until it is golden.

Serve with yogurt and berries, strawberries or a savory chicken filling.

Thats all there is to it! During the 10 min of waiting, I cut up my peaches and bananas. The kids didn't give me any guff about eating today. My oldest is always scared to try things she hasn't but after she tried a bite, she kept saying, "this is soo good!"

much love,

Annisa

hummm...us??

I'm a lover of wraps. . . I just am. I love the idea of putting anything I want into a wrap and having every bite taste just how I want it to!! However, eating clean does put a restriction challange into the dressings. But perhaps you can have your wrap and eat it too? Since the demise of putting ranch dressing on just about everything I put into my mouth, I've found a new love and use for HUMMUS. Hummus is great, you can make it bland, spicy, colorful, or well, bland!  I also love hummus for my family and especially kids because it is inexpensive to make, its high in fiber, and has a lot of protein. My kids love dipping things in it, and I don't even care half the time if they just suck the hummus off, because its the hummus I want them to have! Here is my personal favorite hummus recipe.


HUMMUS
2 Tbsp Olive Oil
2 Tbsp fresh lemon juice
(I've used the concentrate in a pinch)
2 Tbsp Tahini (recipe to follow)
1 clove of garlic (more if you like the flavor of garlic)
1/2 tsp salt
15 oz can chickpeas, drained and 1/4 c liquid reserved

Add ingredients, incuding the 1/4 c reserved liquid to jar in order listed and blend.
This wont be completely smooth, so blend as you will....you won't get it totally creamy.
This makes about 2 cups

TAHINI
1/4 C Olive Oil
3 C hulled and toasted sesame seeds

Add oil and seeds to jar and blend. You may have to stop and push down the sides of the blender and re-blend.
TO TOAST:
preheat oven to 350 degrees. spread sesame seeds on  pan. Toast seeds for 10-12 min. Stir seeds half way through (so at 5-6 min).

This makes about 2 cups and I keep it in the fridge for 8 weeks. You'll find that you will use the Tahini up in other clean recipes as well...don't fret. I can see the look on your face right now.....

*Recipes were taken from BLENDTEC Fresh Blends cookbook.

HOW I USE HUMMUS:

LUNCH:
I use it in wraps for the dressing. I spread it on the tortilla and then add red or yellow bell peppers, mozz cheese if I wish, spinach, tomatoes, salt and pepper.

My kids will eat the wraps too, but I put deli meat in theirs to keep them going (they love meat)

MID MORNING OR MID AFTERNOON SNACK
I also use it for just dipping vegetables. Its a great snack...you know, since we clean eaters are supposed to eat 6 times a day!

Don't love me for my skills to with lighting....

I think I wrapped this before I had more than spinach in it...not sure why.....yikes.

Eat and be well!!

XOXO