Strawberry Basil Pancakes #RecipeMakeover

I love pancakes. And my toddler has inherited that love. They used to be something I only made occasionally – on a lazy weekend morning or special occasion – but with Jake requesting them they’ve been in the rotation much more frequently. And, of course, my favorite recipe includes a heavy dose of sugar – and then I slather them in syrup.

Perfect candidate for a recipe makeover!

Instead of sugar, this version is packed with protein – eggs and Greek yogurt make these a great, filling option for the morning. Instead of being slathered with syrup, they’re topped with a compote of fresh strawberries and basil – and just a little honey.

The result is a fresh, filling breakfast that satisfies the pancake cravings in a much healthier fashion.

StrawberryBasilPancakes

Strawberry Basil Pancakes
(adapted from Better Homes and Gardens)
Serves 4

3 cups sliced strawberries
1 Tbsp. honey
1 Tbsp. fresh basil, chopped

1 cup whole wheat flour
1 1/2 tsp. baking powder
Pinch of salt
4 eggs, lightly beaten
1 cup plain Greek yogurt

In a bowl, combine strawberries and honey. Let sit for 30 minutes, stirring occasionally, until the strawberries start to give up their juice. Stir in the basil just before serving.

In a large bowl, whisk together the flour, baking powder, and salt. In another bowl, combine the eggs and yogurt. Mix the wet ingredients into the dry until all moistened.

Drop batter by 2 Tbsp. heaps into a lightly-greased frying pan and spread out a bit. Cook until the edges are dry and flip, cooking an additional minute or so.

Serve pancakes warm, topped with the strawberry basil compote.

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Chicken Sausage and Marinated Summer Veggies

Current craving: all the veggies. I’ve eaten more salad and grilled vegetable sandwiches recently than I ever have in my life. I’m not sure if it’s a pregnancy thing or just the mid-summer bounty, but it’s been delicious.

While aimlessly flipping through Pinterest, this recipe caught my eye because of all of the veggies. I adapted it slightly to fit what we had in the garden/what looked best at the store, but you could really do this dish at any time of the year with whatever produce is in season.

I served it along with a loaf of warm, crusty bread – it was an awesome summer dinner.

ChickenSausageSummerVeg

Chicken Sausage and Marinated Summer Veggies
(slightly adapted from Beachbody)
Serves 4

2 tsp. olive oil
2 Tbsp. balsamic vinegar
2 Tbsp. lime juice
2 cloves garlic, minced
Salt and pepper, taste
2 zucchini, coin sliced
2 yellow squash, coin sliced
1 cup cherry or grape tomatoes
1 green pepper, chopped
1 red onion, sliced
4 cooked chicken sausages, coin sliced
2 Tbsp. fresh basil, chopped

Whisk together olive oil, balsamic vinegar, lime juice, garlic, salt and pepper. Toss all the veggies with the balsamic mixture and let sit for 30 minutes, stirring halfway.

Preheat your broiler to high.

Stir the chicken sausage into the veggies and transfer to a sheet pan. Broil for 10-15 minutes, until vegetables are soft, turning halfway.

Basil Pesto

We have so much basil in the garden. SO MUCH. I’m sure we always have a lot at this point in the year, but this year it feels like an especially large haul. The obvious way to use up a lot of it? A batch of pesto.

I combined two recipes here – the ingredient amounts from one and the method from another. The extra step of toasting the pine nuts and garlic is so worth it here – this is a great, go-to pesto.

Now, to use it up!

BasilPesto

Basil Pesto
(adapted from Crumbly Cookie and Self Magazine)
Makes about 1 cup

1 clove of garlic, unpeeled
3 Tbsp. pine nuts
1/2 cup freshly grated parmesan
2/3 cup extra virgin olive oil
3 cups basil leaves

In a small nonstick skillet over medium heat, toast the pine nuts until golden. Transfer to a food processor. Add the unpeeled garlic to the skillet and toast for 1 minute, flip and toast for another minute. Peel and add to the food processor, along with the parmesan and olive oil.

Process until smooth. Add the basil and process again, until a paste forms.