Whole Wheat Pumpkin Pancakes

Whole Wheat Pumpkin PancakesFall is here! Cool weather, crunchy leaves, and comforting food make this my favorite season of them all! As soon as fall hits, a switch flips in me almost immediately, and I become a crazed cooking maniac. All of my favorite soups, stews, and breads must be made immediately, and anything pumpkin gets made time and time again. Fall really is an amazing time of year. What better way to kick off the start of the season then with a hearty pumpkin pancake for breakfast?! I’m pretty sure there is no better way!

These whole wheat pumpkin pancakes are one of my daughter’s favorite fall breakfast, and for good reason. With warm fall spices, whole wheat flour, and delicious pumpkin, it’s like every great thing about fall rolled into one. Topped with maple syrup or honey pumpkin butter, these are sure to get your fall season off to a great start!Whole Wheat Pumpkin Pancake

Whole Wheat Pumpkin Pancakes

Yields 22 Pancakes


1 1/2 Cup Whole Wheat Flour

1 1/2 Cup All Purpose Flour

1 Tablespoon Baking Powder

1 Teaspoon Baking Soda

2 Teaspoons Ground Cinnamon

1/2 Teaspoon Ground Ginger

1/4 Teaspoon All Spice

1 (15 Ounce) Can Pure Pumpkin

2 Cups Milk

2 Large Eggs

2 Tablespoons Honey

Preheat a griddle or skillet to medium high. In a large bowl, stir together all dry ingredients. Add in wet ingredients and whisk until thoroughly combined with the dry. Lightly grease griddle or skillet, and pour batter into circles onto the griddle using a 1/4 cup measure. Cook for 2-3 minutes, flip pancakes over, and then continue to cook for 2-3 minutes on the opposite side. Serve and enjoy!

Whole Wheat-Pumpkin Pancakes

Low Fat Whole Wheat Zucchini Bread

Low Fat Whole Wheat Zucchini BreadI’ve already mentioned my gardening troubles, so I clearly am not one of those people handing zucchini out to everyone I know, just to try and clear out my overflowing garden. Thankfully most of the people I know are one of “those people”, so I’ve still been able to make all of my favorite zucchini recipes this year despite my lack of growing any. Yay for overflowing gardens!

My favorite zucchini recipe of all time is, without a doubt, zucchini bread! I make it all summer long, and instead of being the zucchini pusher, I end up being the zucchini bread pusher. I think that makes me pretty cool, but most people probably just think I’m crazy. Oh well! I’m pushing my bread on you now!

This bread is moist, not overly sweet, and full of flavor. The best part…it’s lower in fat (and it has veggies), so I’m pretty sure it’s ok to count this as breakfast….kinda.


Eat it, enjoy it, and clear out your zucchini overload. Just be sure to pass some zucchini, and this recipe on to everyone you know that is as terrible at gardening as me. They’ll thank you…hopefully with a loaf of bread!Low Fat -Whole Wheat Zucchini Bread

Zucchini Bread

Yields 2 Loafs


1 1/2 Cups Whole Wheat Flour

1 1/2 Cups Unbleached, All Purpose Flour

1 1/2 Cups Sugar

2 Cups Zucchini, Grated

3 Large Eggs

3/4 Cup Unsweetened Applesauce

1/4 Cup Oil

2 Tablespoons Vanilla

3 Teaspoons Cinnamon

1 Teaspoon Baking Soda

1/4 Teaspoon Baking Powder

1/4 teaspoon Salt

Preheat oven to 350 degrees. Coat two 9×5 loaf pans or 8 mini loaf pans with non stick cooking spray. In a large bowl, add in all ingredients and stir well until thoroughly combined, and no lumps remain. Distribute batter evenly into loaf pans, and place on the center rack of your oven to bake. For the 9×5 loaf pans, bake for 45-60 minutes or until a skewer inserted into the middle of the loaf comes out mostly clean. For the mini loafs, bake for 20-25 minutes or until a skewer inserted into the middle of the loaf comes out mostly clean. Remove from oven and allow to cool in the pan for 10-15 minutes. Run a knife around the edges of the bread, before removing the loaf from the pan. Serve and enjoy!Low Fat -Whole Wheat Zucchini Bread.



Grilled Parmesan Garlic Chicken

Grilled Parmesan Garlic ChickenWe eat a lot of chicken at my house. I’m always looking for recipes to switch it up, and keep it appealing, so that we don’t resort to less healthy meat choices too often. When I stumbled upon a recipe for parmesan garlic chicken wings, I was instantly sold. I love anything with cheese and garlic. I tried them, that same week, and it truly was love at first bite!

Since discovering, this recipe, it has become a frequent request from my husband, and a frequent craving by me. Unfortunately, chicken wings really aren’t healthy. I decided to make it just a little healthier by switching to boneless, skinless chicken thighs. I was equally impressed, so I went one step further and decided to try chicken breast. While, it did lose a bit of the unhealthy appeal that the fattier versions has, it was still ridiculously delicious. We are now able to enjoy one of our favorite chicken dishes, much more often, and both my husband and I couldn’t be happier!Parmesan Garlic Chicken

Parmesan Garlic Chicken

Adapted from Steamy Kitchen

Yields 8 Servings


2 Pounds Boneless, Skinless Chicken Breast

1 Teaspoon Dried Oregano

1 Teaspoon Dried Rosemary

1/2 Teaspoon Dried Cumin

3/4 Teaspoon Kosher Salt

1 Tablespoon Extra Virgin Olive Oil

1 Tablespoon Melted Butter

2 1/2 Tablespoons Fresh Basil, Minced

2 Medium Garlic Cloves, Minced

1/4 Cup Parmesan Cheese, Grated

1/2 Teaspoon Seasoning Salt

Preheat your grill to a medium high heat. In a small bowl, combine oregano, rosemary, cumin, and kosher salt. Sprinkle both sides of chicken evenly with the seasoning mixture and grill until thoroughly cooked through, being careful to not over cook. While the chicken is cooking, combine remaining ingredients in a medium bowl. When chicken is cooked trough, remove from grill, and toss* with parmesan garlic mixture. Serve and enjoy!

*Note: I find the easiest way to toss chicken with the parmesan garlic mixture is to place all the mixture and chicken into a large bowl, fitted with a lid, and shake until all the chicken is coated. You can use a zip loc, or just a pair of tongs if you’d prefer though.Grilled Parmesan Garlic Chicken.




Whole Wheat Waffles

-Whole Wheat Waffles-

I’m a morning person…kind of. I love to get up early, have my coffee, and….well that’s all. I love getting up and drinking coffee. I don’t love getting up and immediately having to make breakfast. I just want coffee and snuggles with my girls for the first hour or so. Unfortunately, they aren’t on the same page as me. They seem to wake up famished every morning, and I’m pretty sure they have made a pact with one another that I should get my coffee, but it’s best that I drink it cold. *sigh* I haven’t quite figured out a way to always get hot coffee, but what I did figure out is a way to deal with their early morning hunger that doesn’t involve me cooking at the break of dawn.

Hello Waffles!

No, I’m not talking about the kind you find in the freezer section of your local grocer. These are delicious, hearty, homemade whole wheat waffles. I make up big batches of whole wheat waffles and freeze them. This way, my famished girls can get a healthy, homemade breakfast, and all I have to do is sip my coffee (that’s still managed to get cold) while they warm up in the oven. The best part is, you can get these ready to freeze at any time of the day. Lazy mommy win!

.Whole Wheat Waffles.

Whole Wheat Waffles

Adapted from King Arthur Flour


1 1/2 Cups Whole Wheat Flour

2 Teaspoons Baking Powder

1/2 Teaspoon Salt

2 Teaspoons Ground Cinnamon

2 Tablespoons Honey

1 Large Egg

1 Teaspoon Vanilla Extract

1/4 Cup Unsweetened Applesauce

2 Tablespoons Butter, Melted

1 1/2 Cups Milk (I use fat free)

Whole Wheat Waffles

Preheat your waffle iron. In a large bowl, mix all dry ingredients. In a separate bowl, mix all wet ingredients. Add your wet ingredients to the dry and stir well until combined. There may be a few lumps. Cook as directed in your waffle iron instructions. Serve and Enjoy!

.Whole Wheat Waffles

To freeze:  Once cooked, I lay waffles flat on a baking sheet and place in the freezer. When waffles are most of the way frozen, I place them into a freezer bag. To reheat them, I place them in my oven at 325 degrees until warmed through, or if I’m feeling particularly lazy, I’ll toss them into the microwave for a minute and then in the toaster for another minute or two. They really are best reheated in the oven though. I usually double or triple this recipe for freezing.