Avocado Pancakes

It was breakfast time in North Carolina.  What a way to feed four hungry boys other than pancakes?  I came up with pancakes that will definitely satisfy even a man with voracious appetite.  These pancakes are like thick crepes.  They’re dense, but very moist and delicious.  So, if you like crepes, you’ll like these pancakes.

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It’s really nice to get away from city life sometimes and go to the countryside.  It’s my way to unwind.  I love being surrounded with nature.  I love to sit on the front porch while drinking green tea with a view of blooming flowers, fruit trees, and vegetables.   Yes, that’s me and my love of nature.  Did you ever visit a vegetable garden at sunrise or before everyone wakes up?  I have.  I don’t know about you, but for me, it’s liberating.  It makes me appreciate nature’s bounty just looking at all the fruits and vegetables.  It brings me joy.  That feeling just soothes my nerves.

Anyway, here’s a picture of a basket full of organic vegetables from my sister’s garden.

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Okay, let’s have breakfast.  Prepare the ingredients.

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 Ingredients:

  • 1 cup of pancake flour
  • 1 cup of almond milk (only has 30 calories)
  • 1 egg
  • 1 avocado, pitted
  • 1/2 cup walnuts, coarsely chopped
  • coconut and vanilla flavored yogurt
  • toasted coconut for garnish
  • raspberry for garnish
  • oil for coating the skillet or griddle

Preparation Methods:

Scoop the avocado flesh and place it in the bowl and mash it .  Set aside.

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In another bowl, mix the pancake flour, eggs, and almond milk until smooth.  Add the avocado and chopped nuts.

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Mix to combine.  Let it stand for 5 minutes.  See, no coloring! It’s all natural.

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Heat skillet or electric griddle and lightly coat with oil when hot.  Scoop about less than 1/4 cup of the pancake batter into the skillet.  Cook until bubbles form and the bottom of pancakes turn brown.  Turn on the other side and cook until brown.

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Here’s a closer look at the pancakes.  You can see chunks of avocado saying hello. 🙂

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Top with coconut and vanilla flavored yogurt with twice the protein from Dannon.  Then sprinkle with toasted coconut and walnuts.  Garnish with raspberry and mint leaves.  Then, drizzle with maple syrup.  We made enough for the boys including pancakes without nuts for my children.  🙂

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Dessert Nachos

Note:  If this recipe inspired you to use as a guide to make your own, please be considerate and credit annascuisine.wordpress.com.  Thank you!

Here’s a super easy-to-make snack for children and adults alike.   They’re cinnamon flavored chips with caramel from Taco Bell that you can buy at your local grocery store.  I just added my own toppings and jazzed them up with drizzled chocolate and toasted coconut.  I wanted to add some Macademia nuts, but my children are allergic to nuts.  This is so simple, but yet so delicious and addicting.  This is now my children’s favorite snack.  They were saying “oh, so good!” with their eyes closed savoring its deliciousness. 🙂

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I wanted to show you up close how appetizing this is.  Looking at it just make you want to gobble it up.

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You can also top it with your favorite ice cream. My children wanted purple yam ice cream.

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Scoop the ice cream using the cinnamon chips or with a fork.  Go make it!  Your family will  thank you! 🙂

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

The Ultimate Hot Chocolate Oatmeal

Chocolate lovers, you would want to add this to your recipe collection.  Oh, so good!

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I’ve been reminiscing about my childhood lately and I can’t help but think about my parents, especially my mother.  I am so grateful for her perseverance with teaching my siblings and I how to cook and be responsible.  As a child, I just wanted to play with my  friends.  My mother was resolute when it came to teaching and discipline.

A mother’s cooking is special because it will stay in a child’s memory for the rest of her life.  It’s breakfast time and I was thinking about what to eat, preferably something that will give me that “pick me up”  feeling.  I remember my mother made this delicious chocolate oatmeal.  I was craving it, so I decided to make my own version using the Godiva hot cocoa that my friend gave me or the Ghirardelli premium hot cocoa chocolate mocha flavor.  Mmm…

You have probably tried everything there is for breakfast, right?  Well, you haven’t tried this.

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Ingredients:

  • 1 packet (1.58 oz.) of instant Quaker Weight Control Banana Bread oatmeal (has 7 g protein, 6 g fiber, 1 g sugar) or an oatmeal of your choice
  • 1 tablespoon Godiva hot cocoa or Ghirardelli premium hot cocoa chocolate mocha flavor
  • 1 cup water
  • Fried plantain
  • Fresh mango cubes
  • Toasted coconut
  • 1 oz. Ghirardelli dark chocolate, melted

Directions:

  1. Add water to a small sauce pan and bring to a boil over medium heat.
  2. Add the Godiva hot cocoa or Ghiradelli premium hot cocoa chocolate mocha and oatmeal. Stir.
  3. Cook for 2 -3 minutes, stirring frequently.
  4. Serve in a bowl with the mango and plantain.
  5. Sprinkle with toasted coconut and drizzle with the melted dark chocolate.  Serve immediately.

Enjoy!

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©annascuisine.wordpress.com (2013)   Unauthorized use and/or duplication of material herein without expressed and written consent from this blog’s author, Annabelle Bedell, is strictly and completely prohibited.

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Filipino Tropical Sundae (Halo-Halo)

Summer is here.  The weather yesterday was extremely humid and warm.  The heat index was in the 100′s. Our air conditioning system was blowing non-stop.  It could hardly keep up cooling down our entire house. So, I planned on making halo-halo for dessert to cool off.  To those of you who don’t know what halo-halo is.  It is a Filipino dessert that is a  mixture of shaved ice and evaporated milk added with fruits, beans and ice cream, served in a tall glass or a bowl.

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Juliet Shirey, a friend of mine came to visit, and she wanted to eat some Filipino food. So, that’s what I prepared for lunch. It was just the two of us, so I served it family style like the way we do it back home. I cooked Pinakbet a la pobre, Caldereta with pineapple (my brother Ronald’s recipe), and Tortang Talong (eggplant omelet where you soak the peeled, roasted eggplant  in beaten egg and fried) and steamed white rice.   I called  the dish “a la pobre” because I added sardines instead of meat in the ingredients. It’s for people who can’t afford meat.  The meat in Caldereta is normally cut  larger than what you see in the picture but I wanted it cut in smaller pieces.

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I haven’t had steamed rice since I changed my eating habits, but today was the exception. I can’t eat food prepared this way without rice; di pwede! :)

After lunch, I requested my friend to be a food critic.  I made her try the mango cake.  Yes, the mango cake!  Remember?  The cake I made for our anniversary.  I had three slices left. First bite, she said “oh!”  She said it melted in her mouth and the icing was perfect.  The cake is dense and I wanted to make some changes, but she said not to do it because it really goes well with the icing.

While my friend was enjoying the cake, my children reminded us about the halo-halo (mixed fruit dessert with ice cream) we were supposed to be having.  It would be the most refreshing dessert since it was very warm outdoors.  Sure, but I couldn’t find the ice shaver machine, so I used a blender as an alternative.

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There are many different recipes for halo-halo out there. I always like to make my own with tropical fruits, such as Macademia nuts, coconut strings, mango, and pineapple.  Then, sprinkle it with toasted coconut and toasted pounded rice (pinipig).  Garnish it with fried banana and drizzle with chocolate syrup.  Oh, my! What an ultimate treat!  I call it  ”Filipino Tropical Sundae”. Sounds good doesn’t it?  I forgot to drizzle some chocolate syrup on mine, so don’t forget to add it when you make one.  Here’s a photo of my Tropical sundae.  Have a great summer!

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A special thank you to Venus Bowen for providing the halo-halo ingredients.  Thank you so much, Venus Bowen.

FILIPINO TROPICAL SUNDAE

My version of the halo-halo dessert

  • 1/2 cup Almond Plus milk (has 5 grams of protein and less sugar content)
  • 4 tablespoons Evaporated milk
  • 1-2 scoops of protein powder (optional)
  • 1 cup ice cubes
  • 1 tablespoons sweet tapioca pearl (sago)
  • 1 tablespoon pineapple tidbits
  • 1 tablespoon red sugar palm fruit (kaong)
  • 1 tablespoon green sugar palm fruit (kaong)
  • 1 tablespoon azuki beans
  • 1 tablespoon cooked plantain
  • 1 tablespoon coconut sport strings
  • 1 tablespoon fresh ripe mango
  • 1 tablespoon jack fruit
  • 1 scoop of purple yam ice cream (or vanilla ice cream)

Toppings:

  • 1 teaspoon cooked pounded young rice
  • 1 teaspoon Macademia nuts; coarsely chopped
  • 1 teaspoon toasted coconut
  • 1 teaspoon coconut sport strings
  • Maraschino cherry with stem
  • chocolate syrup
  • Fried plantain for garnish

Instructions:

  • Put all the above ingredients except the toppings, Almond milk, and ice cubes in a tall glass or a sundae glass like you see in the picture. Set aside.
  • Add almond milk and ice cubes in the blender and blend until smooth.
  • Scoop the milk mixture and add in the fruit mixture.
  • Add one scoop of purple yam ice cream (or vanilla) on top of the milk mixture.
  • Sprinkle with the toppings and drizzle with the chocolate syrup.
  • Garnish with Maraschino cherry and fried plantain.
  • Mix and enjoy.

Note:   You can add sugar if you prefer.