Healthy Banana Blueberry Pancakes

Posted by Jennifer (the student) on June 19, 2013


I have seen many recipes like this but I never thought they would taste like real pancakes. So I tried a recipe from the Undressed Skeleton and I was so surprised how tasty and easy they were.

 Ingredients (for one serving)

  • 1 large banana (sliced)
  • 1 large egg
  • a handful of blueberries


  1. Mash banana, then add the egg and incorporate.
  2. Over medium heat, in a skillet or griddle lightly coat with cooking spray.
  3.  Ladle 1/4 cup of batter into pan for each pancake and then drop a few blueberries into each pancake.
  4. Cook until lightly golden and then gently flip.
  5. Once cooked remove from heat and top with what ever you like.
  6. Enjoy!

I topped my pancakes with Earth Balance, fresh blueberries and Larchwood Farms “Wild” Montana Huckleberry Syrup. YUM!

♥ ♥

Chef In Training

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My Dog is a Fruit and Veggie Lover!

Posted by Jennifer (the RD) on June 14, 2013

(pictured above is Kasper, salivating over a baby carrot)

Dinner preparation time is one of Kasper’s favorite times of the day.  He sits and waits for a handout as soon as the cutting board comes out.  He loves all food in general, but especially crispy fruits and vegetables!  I often wondered how veggies fit into a dog’s diet. According to an article by Sarah Winkler, published on the Animal Planet website, very well.  The article lists 10 fruits and veggies that aid in dogs’ nutrition:

  1. carrots
  2. broccoli
  3. cantaloupe
  4. celery
  5. green beans
  6. spinach
  7. apples
  8. pears
  9. oranges
  10. pumpkin

Kasper says yahoo!!!!  I can keep eating fruits and veggies!!!

 ♥ ♥

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WIAW #55

Posted by Jennifer (the student) on June 12, 2013

Hello Everyone. I have missed What I Ate Wednesdays for the last couple of months and I am so happy to be back.  I am sharing my meals from Tuesday. Thank you to Jenn at Peas and Crayons for hosting the WIAW.

This is what I ate:

Breakfast (7:30am)

I started the day with a coffee, banana-blueberry pancakes and a hard-boiled egg. (Link to pancake recipe) 🙂




Lunch (1:30pm)

Lunch a tasty Asian Salad from Healthy Junk.


Dinner (6:00pm)

I honor of the Pretty Little Liars season premiere , we ordered pizza from Fuoco Pizzaria Napletana in downtown Fullerton. Fuoco is a new restaurant and this is our first time trying them and we loved our pizza. We ordered the Margherita and the Bianca, both were so tasty. I included a photo of the pizza box because it was cute.




Dessert (8:00pm)

Cupcakes and Pretty Little Liars, the perfect combination. 🙂




Thank you for stopping by. I hope your day was full of healthy meals!

♥ ♥

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What’s Wrong With Store Bought Tomatoes?

Posted by Jennifer (the RD) on June 10th, 2013


Have you ever noticed that store bought tomatoes have almost no taste at all?  They also have a very “cardboard” texture.  According to an article in the LA Times, most store bought tomatoes are genetically mutated to make them look better and make them easier to harvest.  However, is it worth the lack of flavor and juiciness?  I don’t think so.  And furthermore, homegrown tomatoes can look just as good.  Take a look at the beauties I got from my friends’ garden.  They tasted so good!!!!  Thanks Jennifer and Fred!!!!  🙂

 ♥ ♥

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Mexican Corn on the Cob

Posted by Jennifer (the student) on June 6, 2013


At my local farmers market, there is a corn on the cob vendor that it seems to be very popular. I have never tried the corn but I have heard it is very good. We had a few friends over for dinner recently, they are big fans of that corn on the cob and I thought I would try to recreate it at home for them. I looked a many recipes and then I sort put my own twist on it, not knowing what it was supposed to taste like. Well my experiment was a success and I heard that it was better than the corn on the cob vendors. 🙂


  • 4 ears of corn
  • 2 TBSP butter, at room temperature
  • 4 TBSP mayonnaise
  • 3-4 limes
  • ½ cup cotija cheese, crumbled
  • taco seasoning, to taste


  1. A few hours before cooking the corn, blend butter, mayonnaise and lime zest from 2-3 limes, then refrigerate.
  2. Cook corn in the oven or on the grill.
  3. Once corn is cooked, brush the corn with the butter/mayonnaise mixture.
  4. Then rolled the corn in the cotija cheese and sprinkle with taco seasoning.
  5. Serve with lime wedges.
  6. Enjoy!

* I used Savory Taco Seasoning.

♥ ♥

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Peach Mango Milkshake

Posted by Jennifer (the RD) on June 5th, 2013


This is a great way to have a milk shake without having to include too much ice cream, yet still being able to have the creamy, yummy texture


  • 1/3 cup frozen peach slices (I like to freeze my own,  because I can’t always find the frozen organic variety, but you can buy them frozen)
  • 1/3 cup frozen mango slices (I like to freeze my own,  because I can’t always find the frozen organic variety, but you can buy them frozen)
  • 1/3 cup vanilla ice cream (I used Breyer’s)
  • 1 cup milk (any variety, I used Almond milk)
  • 1/4 tsp. coconut extract, optional

Combine all ingredients in a blender or Magic Bullet and blend until well blended.

 ♥ ♥

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A Neat Portion Control Aid

Posted by Jennifer (the RD) on May 31, 2013


Here’s a neat way to keep your portions in check and to help you concentrate on the nutrient density of your meals.  One of my students found these at Rite Aid.  🙂

 ♥ ♥

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My New Technique for Baking Potatoes

Posted by Jennifer (the student) on May 30, 2013


I thought I know how to make baked potatoes. I used to make them the same way my mom did by wrapping them in foil. And recently, I had a great potato out at a restaurant and I began to wonder why my potatoes were never as good. Wrapping potatoes in foil steams them and that is why the skins is not crispy and the inside is not fluffy. After some research and a little experimenting, this was the best technique I found.



  • 2-4 Medium Russet Potatoes
  • Olive Oil
  • Sea Salt



  1. Preheat oven to 400 degrees.
  2. Scrub potatoes with a vegetable brush.
  3. Puncture the potatoes several times each with a fork or knife.
  4. Rub olive oil all over the potatoes.
  5. Sprinkle the potatoes well with sea salt.
  6. Place potatoes in the oven, directly on the rack with a baking pan under to catch any drippings.
  7. Bake for 40 to 60 minutes.
  8. Test the potatoes with a knife or fork, if the potatoes are done the knife or fork will slide out easily.
  9. Remove the potatoes from the oven and let then rest 5 minutes before serving.
  10. Top with what ever you like. I topped mine with ricotta cheese and green salsa.
  11. Enjoy.


♥ ♥

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The Worst Allergy Season Ever?

Posted by Jennifer (the RD) on May 28, 2013


Pictured above is my best friend for the past week and a half…my allergy pill.  Although I HATE taking any medication at all, I really can’t remember having this bad of an allergy season.  I am completely miserable without my allergy meds this season.  Apparently, this allergy season is one of the worst on record. It is starting earlier and lasting longer too!  🙁

I read an ABC news article that had some tips to help us allergy sufferers survive this season (by the way, I haven’t been doing any of these things, but sure plan to!)

  • Don’t wait to start taking allergy meds until your symptoms are unbearable; may want to see an allergist to help pinpoint when to start
  • Ceck pollen counts online
  • Wear oversized sunglasses and wide brimmed hats to keep pollen and other allergans away
  • The only thing I have been doing is giving my dog a bath VERY OFTEN…he’s a pollen magnet.  🙂

Good luck, fellow allergy sufferers.  🙂

 ♥ ♥

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Denise’s Asian Chicken Soup

Posted by Jennifer (the RD) on May 22, 2013

My sister made this chicken soup for my mom when she was not feeling well.  It was so good I asked her for the recipe.  Turns out, it was her own creation.  It’s really good!


  • 1 quarts chicken broth or stock
  • 1 chicken breast
  • 1 cup snow peas or sugar snap peas, trimmed
  • 1 cup fresh shiitake mushroom caps, cleaned and sliced
  • handful of maifun (rice noodles) cut into 3-4 inch strands
  • 1 cup small grape tomatoes
  • 1/2 cup fresh cilantro, chopped coarsely
  • 2 tsp.  super thin slices of fresh ginger
  • salt and pepper to taste

Season the chicken breast with salt and pepper.  Saute the chicken just until no longer pink in the middle.  Set aside and shred when cool.

Heat 2 quarts of chicken broth or stock in a stockpot over medium heat.

Ad the sliced shiitake and rice noodles to the broth and simmer for about 10minutes.  Add the shredded chicken, snow or sugar snap peas, grape tomatoes, cilantro and ginger and simmer for another 10 minutes

You can also add other vegetables like bean sprouts, baby corn, or whatever you feel like having.  🙂

 ♥ ♥

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