Thursday, May 27, 2010

Red Leaf Lettuce with Roasted Corn & Pico De Gallo

It's almost time to get into the swim suit. And I'm feeling the effects of too many "treats" basking around my bottom half.

SO, it's back to 2 salads a day for a while. Do thoughts of salads make you cringe? I know it's hard in McDougall world to find a dressing that's fat free and palatable - I don't care for the bottled fat free varieties. But I DO love rice vinegar paired with different PICO DI GALLO.

You can make your own pico de gallo or buy it pre-made at the store - it is one of my staples. And the kids don't like the chunkiness so they don't touch it - but recently my hubby tasted my salad and was like, "Oooh - that pico de gallo rocks!" Now I think I'll be sharing with him.

In addition to salads, I use it to top baked potatoes, brown rice and even oatmeal!! Just kidding on the last one. I wanted to make sure you are paying attention.

I learned from Susan V that you can roast corn on the cob super easy by throwing them in the oven with their husks still on. 350 degrees for about 30 minutes. And because I LOVE corn on the cob I almost always have leftovers on hand for this salad. But if you don't, you can use frozen corn or * gasp * canned if you must. ; ) Read more about how to roast corn here.

Red Leaf Lettuce with Roasted Corn & Pico De Gallo
This isn't so much a recipe as it is a combination idea - use your own amounts. To make this more filling you can add warm brown rice too. Warm rice on a cold salad? Try it! It's so dang good.

red leaf lettuce (or whatever kind you like/have on hand)
1 cob of roasted corn, sliced off the cob
pico de gallo
sprinkling of seasoned rice vinegar
salt & pepper

Monday, May 17, 2010

The White Pig Blueberry Pancakes

Throw away all your pancake recipes EXCEPT this one.

Don't let this picture be the judge of whether or not you try these pancakes. I was in a hurry - as usual. So if you are too, then you need to make these DELICIOUS pancakes - that only have 6 ingredients!! I'm ditching my old recipe for this one - and the ENTIRE family is in agreement!
These pancakes are SO tender and fluffy - you will save time, money, and fat.

I got this recipe from my Vegetarian Times magazine May/June 2010. It is from a vegan Bed & Breakfast located in the Blue Ridge Mountains of Central Virginia called "The White Pig."

The White Pig Blueberry (or Strawberry) Pancakes
serves 6

This recipe states that you can substitute spelt or gluten-free flour, along with any kind of dairy free milk. These are scrumptous with blueberries and/or strawberries - and whatever else your imagination can dream up.

2 cups all-purpose flour
6 Tbs. Sucanat natural cane sugar
2 Tbs. nonaluminum baking powder, such as Rumford
1/4 tsp. salt
2 cups unsweetened soymilk
2 cups blueberries

Whisk together flour, sugar, baking powder, and salt in a large bowl. Slowly whisk in soymilk, adding more if necessary, for a smooth, spreadable batter. (I used water to thin them out to desired consistency)

Happy Breakfast!!

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