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Orange Power Smoothie

We officially hit summer here. And by that, I mean it is HOT! Thankfully, a couple splash pads and our HOA pool have opened. But I still feel hot most of the day. I try to exercise first thing in the morning. First, it just gets it out of the way and starts my day off with accomplishing something. Second, workout endorphins can’t be beat to get your moving through the day. Third, at least it is the coolest part of the day. But after I workout, I’m still hot and struggle to cool down.

Enter smoothies for breakfast. After a good workout, it is so refreshing to get a nice cold drink. Water on an empty stomach isn’t my favorite. I love to make a big glass of a cold, filling smoothie. This orange power smoothie is so colorful and mild tasting, it’ll be a hit with your kiddos too. Enjoy!

Orange Power Smoothie (Serves about 2)

Orange Power Smoothie<

3 carrots, peeled and chopped
1 ½ cups ice cubes
½-1 cup water (as needed)
2 cups frozen mango pieces
1 banana, peeled
½ cup plain low fat Greek yogurt
1 tablespoon honey
¼ teaspoon grated ginger (can use ground ginger)

1. In blender, process carrots, ice, and ½ cup of water on high until mostly smooth (this could take a couple minutes). Scrape down the sides of blender.

2. Add remaining ingredients to blender. Continue to process on high until smooth, adding more water as needed to obtain desired consistency. Serve cold.

Nutritional Information (amount per serving):

Calories: 271
Protein: 12 g
Fat: 1 g
Saturated fat: less than 1 g
Cholesterol: 4 mg
Carbohydrates: 59 g
Fiber: 7 g
Sodium: 96 mg

Recipe notes: You may need to adjust the honey if it isn't sweet enough for you. Also be sure to use a different sweetener if feeding this to a child under 1.

Source: slightly adapted from America's Test Kitchen

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Gingerbread Pancakes

Christmas is coming. Gingerbread is an integral part of most families’ traditions, although rarely for eating. Most of us make gingerbread houses, but do we make gingerbread to eat? Not generally.

I’ve been experimenting with different gingerbreads for breakfast, and my family has been loving it. It’s such a flavor boost. I’m hooked. Enjoy!

Gingerbread Pancakes (Makes about 10 pancakes)

Gingerbread pancakes

1 ¾ cups + 2 tablespoons whole wheat flour (9.4 ounces)
½ tablespoon baking powder
¾ teaspoon baking soda
½ teaspoon salt
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground ginger
¼ teaspoon ground nutmeg
¼ teaspoon ground cloves
¼ cup packed brown sugar
2 eggs
3 tablespoons molasses
1 ½ cups skim milk or nonfat buttermilk

1. Combine all dry ingredients in a bowl. Add wet ingredients and mix until just combined. Add milk gradually, adding just until it reaches the right consistency.

2. Heat a griddle to 350 degrees or a skillet over medium high heat. Spray with cooking spray. Cook pancakes about 3 minutes per side, until lightly browned. Serve warm.

Nutritional Information (Amount per pancake):

Calories: 144
Protein: 6 g
Fat: 2 g
Saturated Fat: .5 g
Cholesterol: 38 mg
Carbohydrates: 29 g
Fiber: 3 g
Sodium: 318 mg

Recipe Notes: I find most pancake recipes underestimate the amount of liquid needed. Add milk to the consistency you like for pancakes. I prefer thin pancake batter. These pancakes are kind of “hefty” as it is, so I don’t need the batter to be thicker than necessary.

Source: adapted from Williams-Sonoma

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