Tasty Tuesday

Recipe –2 small servings:

4 eggs
2 bananas
1 cup oats
2-3 tablespoons greek yogurt
1/4 teaspoon baking powder
1/2 teaspoon organic vanilla powder
Coconut oil to cook the pancakes in

Directions:

Add all the ingredients to a blender or food processor and pulse until smooth Heat a non-stick pan – I prefer to make them on high heat – and add a little coconut oil. When the oil has melted pour a circle of the pancake batter onto the pan, I used about 3 tablespoons per pancake Cook the pancake for about a minute or two until it is golden brown on the underside – flip it – and give it about a minute on the other side. The cooking time depends on how thick you make your pancakes.

Source:  http://amillionmiless.com/2014/05/fluffy-healthy-pancakes/

Roasted Vegetable Pita Sandwich Yield: Serves 4

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Ingredients:
2 small zucchini
sliced 2 red peppers
sliced 8 ounces baby portobello mushrooms
sliced 1 small onion
sliced 1 tablespoon olive oil
2 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper
4 whole wheat pitas
Lettuce
1/2 cup crumbled feta cheese
Tzatziki Sauce, for serving

Directions:
1. Preheat oven to 400 degrees F. Place vegetables on a large baking sheet and drizzle with olive oil and balsamic vinegar. Season with salt and pepper and toss well. Roast for 20 minutes, stirring occasionally.

2. Heat pitas and either slice them open and stuff them with lettuce, roasted veggies, feta cheese, and tzatziki or place everything on top of the pita and eat! Note-feel free to use your favorite veggies!

http://www.twopeasandtheirpod.com/roasted-vegetable-pita-sandwich/

Ingredients:

1 pound fresh tilapia or catfish fillets
3 limes
1teaspoon chili powder
2 tablespoons cooking oil
1/3cup all-purpose flour
1/2teaspoon salt
8 -6 inches flour tortillas
1 cup shredded cabbage
1/2cup shredded carrots (2 small or 1 medium)
1 jalapeno or serrano pepper, thinly sliced

Directions:

Rinse fish and pat dry.
Cut into 1-inch pieces.

For lime sauce, juice two of the limes into a bowl (cut remaining lime into wedges for serving).
Stir mayonnaise and chili powder into juice. Transfer 1/3 cup of the sauce to another bowl; toss fish in it. Set aside remaining sauce.

In a large skillet heat oil over medium heat.
In a shallow dish combine flour and salt.
Working with about a third of the fish at a time, toss fish in flour mixture and add to hot oil.

Cook for 2 to 4 minutes or until fish flakes, turning to brown evenly and adding additional oil as needed.

Drain fish on paper towels.

Wrap tortillas in paper towels; heat in microwave for 30 seconds.

Top tortillas with fish, cabbage, carrots, and jalapeno. Drizzle with Lime Sauce and serve with lime wedges.

Nutrition Facts (Fish Tacos with Lime Sauce) Per serving: 652 kcal cal., 39 g fat (5 g sat. fat, 15 g polyunsaturated fat, 5g Monounsaturated fat), 67 mg chol., 557 mg sodium, 41 g carb., 2 g fiber, 2g sugar, 31 g pro. Percent Daily Values are based on a 2,000 calorie diet

Source: http://www.bhg.com/recipe/seafood/fish-tacos-with-lime-sauce/​