Sometimes you can get stuck in a rut of the same cereal or bagel so Beth Roth from "The Gathering Place" stopped by the Channel 3 Studios to show us a couple fresh ideas that'll get you ready to conquer the day!
Click on the video box (to the right) to view how to make oatmeal pancakes with blueberries and quinoa. These are just some of the meals that will be featured in an upcoming cooking program at The Gathering Place.
Here are the recipes for both dishes so you can try your hand at making them at home...
Oatmeal Pancakes with Blueberries
1 cup plain low-fat yogurt
1 cup low-fat milk (may substitute low fat buttermilk).
1 tsp. vanilla
2 Tbsp. canola oil
2 cups blueberries
1/2 cup all-purpose flour
1/4 cup whole-wheat flour
1/4 tsp. salt
1 Tbsp. sugar
1/2 tsp. baking powder
3/4 tsp. baking soda
3/4 cup quick-cooking (not instant) oats
2 egg whites, lightly beaten (may substitute 1 whole egg)
1) Preheat the oven to 200 degrees.
2) In a medium bowl, sift together all-purpose and whole-wheat flours.
3) Add the remaining dry ingredients and mix well.
4) In a separate bowl, beat the egg whites, yogurt, milk, vanilla and oil.
5) Add the wet ingredients to the dry ingredients, making sure not to over-mix.
6) Stir in the blueberries.
7) For the very best results, allow the batter to rest, covered in the refrigerator, for 30 minutes.
8) Spray a griddle or large, flat pan with cooking spray. Heat to medium-high.
9) Pour 1/4 cup batter for each pancake and cook for approximately 2 to 3 minutes.
10) When bubbles appear on the upper surface, flip the pancakes. Continue cooking until the second side is golden brown, about 2 minutes.
11) As you make more pancakes, keep the finished pancakes in the warmed oven on a cookie sheet, separated with parchment paper.
Makes 5 servings.
Nutrition information per serving: 260 calories, 8 g total fat (1 g saturated fat), 39 g carbohydrate, 9 g protein, 3 g dietary fiber, 440 mg sodium.
Warm and Nutty Cinnamon Quinoa Recipe
½ cup juice (apple, pear)
1 ½ cup water
1 cup quinoa
1 tsp vanilla
½ tsp ground cinnamon
1 apple, peeled (optional) and coarsely chopped
½ cup raisins
½ cup dried fruit (apricot, prunes, dates)
1/3 cup chopped pecans, 1/3 cup pumpkin seeds toasted*
4 tsp agave nectar or honey
1) Combine juice, water, quinoa, vanilla, and cinnamon in a medium saucepan.
2) Bring to a boil over high heat.
3) Reduce heat to medium-low; add apple, raisins, and dried fruit combination, cover and simmer 15 minutes or until most of the liquid is absorbed.
4) Turn off heat; let stand covered 5 minutes.
5) Stir in blueberries; top with pecans.
6) Drizzle 1 teaspoon agave nectar over each serving.
**While the quinoa cooks, roast the pecans in a 350 degree toaster oven for 5 to 6 minutes OR in a dry skillet over medium heat for about 3 minutes.
New American Plate four-week cooking series runs Mondays, Feb. 14 to March 7. Free to those touched by cancer.
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Beachwood, Ohio 44122
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