raspberry hybrid crepes

While there isn't actual any chemical cross-breeding going on in my kitchen, I have taken two of my favorite breakfast recipes and made something pretty wonderful.

Oatcakes + Crepes = Oatcrepes? Oat-Crepes? Oat Crepes? Something like that.

Raspberry Oat-Crepes

scant 1/4 c whole wheat flour

1/8 c oats

1/2 tsp baking powder

1 tsp vanilla

1 tsp sugar

1/4 c skim milk

1/4 c egg whites

12-14 raspberries (frozen or fresh)

Mix dry ingredients. Add wet, whisk until well-combined. Pour half of batter into a lightly greased skillet, spread thin (pick up the pan and let the mixture roll around until it covers the majority of space). Add 6-7 raspberries sporadically to the batter. Flip when slightly bubbly. Repeat with remaining batter and berries.

Best served with a dollop of whipped cream or chocolate creme chantilly or lemon-zested whipped cream. I just had mine with some lemonade, and it was delicious. :)

crepes 'n' cream!

So... my napping mind devised up this amazing concoction, and I HAD to make it.

Make 1 crepe {1 tablespoon egg whites, 1/8 cup skim milk, 1/8 cup whole wheat flour, 1/2 tsp vanilla, 1/2 tsp sugar}, let cool for a couple minutes, and serve a la mode. I used Edy's frozen yogurt cookies 'n' cream. HEAVEN. Heaven. I am not kidding.

this one didn't even last long enough to take a picture. that good. maybe next time?

what can you do with a grilled chicken?

I decided after last week's debaucle of eating things like microwaved veggie burgers (and one unfortunate "quesadilla" made of a tortilla and a slice of swiss cheese... super gross) for every meal that I would start cooking and eating real food. I grilled up a batch of chicken breasts on Tuesday night and have been getting creative ever since.

Here's are two lovely lunch and dinner meals with chicken!

"That Pesty Chicken!"

Pesto Chicken Pasta. Probably the best meal I've ever made. Thanks to Father and Dani for inspiring it... Take one grilled chicken breast (seasoned with lemon pepper and garlic salt and Italian spices), add it to some cooked pasta (I used this DELICIOUS grape-shaped vineyard pasta my Granny gave me this summer), spritz with olive oil, stir in some stir-fried broccoli/carrots/peapods/whatever-veggies-you-like, and add a couple spoonfuls of store-bought (or homemade! But I prefer Trader Joe's) pesto.

"That's A Wrap!"

A chicken avocado spinach swiss wrap. Delicious. And self-explanatory.

Best pressed by a Griddler or panini press!

bonjour again, toast

it's fall. time to open the windows, breathe the crisp air, hike a trail, grill a burger in the bed of a truck, take in the blue skies, and admire the trees.

time for some cinnamon-laced french toast.

emphasis on the cinnamon.

i'm sensing a pumpkin spice french toast in the near future...