If you miss carbs, but love pancakes, then this is the recipe for you. Just a mashed banana, 2 eggs and cinnamon to your liking and that’s it. This makes 2 medium, so double or triple for your needs.
Mash the banana and mix in eggs and cinnamon.
Heat pan to medium heat and butter or oil pan.
Add a small dollop of the mixture and let cook 2-3 mins per side. It will be runny to start. Smaller pancakes here flip better!
Top with your favorite ingredients. I like butter and just a small bit of pure maple syrup. Add fruit and you’re all set for a high protein breakfast!
Found on Pinterest. No idea the original post.
Started the day off right with our favorite, Waffles of insane greatness and hot cocoa!
Have a wonderfully loving Valentine’s Day! 😍
Once again pork was on sale at the market. I was going to make the fig pork roast again, but decided to just make an herb rub, roast in the oven and enjoy!
2-3 lbs pork tenderloin
Herbs de Provence
Salt and pepper
Heat oven to 450.
Rub roast with a bit of olive oil, salt and pepper. Sprinkle a good amount of herbs de Provence all over the pork until it’s quite coated and pat herbs in.
Place in roasting pan and drop a few pearl onions around the roast for extra flavor.
Roast in oven for 15 minutes, then lower to 325 and roast for 30-45 more minutes or until meat thermometer shows 144-155 degrees.
Take out of oven and let rest, lightly tented with foil, for 10 mins. Slice and serve!
My husband, seeking greater efficiency in nacho consumption, came up with this splendid idea! Instead of piling all the nacho ingredients, simply fill scoop chips and enjoy!
We still used our favorite ingredients, lean beef with taco seasoning, shredded cheese (at the bottom of the chip to melt under the beef), salsa, sour cream, peppers, tomatoes, cheese sauce, etc. whatever you enjoy but make sure to chop everything nice and small, then layer your chip and enjoy! This didn’t take much time to make a plate full either!
I found these cute mini Brie wheels at the store today. Perfect for just a small portion of Brie when a whole wheel is too much. Pop out of the container and eat as you usually would. Wrapped in pastry, warmed so it’s soft and gooey, add preserves, slice on salads or sandwiches, etc.
I warmed it, served with fresh fruit and crackers. Perfect snack or for lunches!
I stumbled upon this recipe through Pinterest. Right away I added it to my meal plan list. Everything about this recipe sounded delicious, so I had to give it a try! And it turned out great. Delicious, tender, perfect! Give this one a try!
4 lb boneless center-cut pork loin
fresh sprig rosemary
coarse salt and freshly ground pepper, to season
3/4 cup fig preserve, plus more to serve
8 cipollini onions
2 anjou pears, quartered lengthwise
2 heads garlic, top trimmed 1/4 inch
2 Tbsp extra virgin olive oil
Preheat oven to 450°F.
Trim pork of excess fat; place rosemary sprig on top of roast and tie with kitchen string at even intervals.
Season pork roast with salt and pepper and brush with fig preserve. Place the roast rosemary side up in a shallow roasting pan. Roast 15 minutes.
Reduce oven temperature to 325°F. Arrange onions, pears and garlic (cut side up) around roast and drizzle with olive oil. Cook 1.5 to 2 hours or until a meat thermometer reads 155°F.
Transfer roast to cutting board and tent. Let rest for 15 minutes before slicing. Discard the string and slice into thick slices. Transfer onions, pears and garlic to serving platter. Serve with the roast pork, rosemary and additional fig preserve.