Pancakes are a definite favorite at my house. Not only are they simple to make, easy to store for on-the-go eating, they are also versatile. You can make a number of varieties just by swapping the flours or even adding pumpkin or bananas. The possibilities are endless! Over on Eating and Living Moderately, we've been discussing IBS and the use of a low-FODMAP diet to help manage symptoms. So, in celebration of IBS Awareness Month, we wanted to revisit our pancake recipe and adjust it to make if low-FODMAP-friendly! We hope you enjoy!
We mentioned the importance of getting kids active in the kitchen in yesterday's blog post. To continue with that message, we wanted to post a great recipe that makes a great addition to a homemade, weekend brunch.
With this cold weather and the last (hopefully!) of the Polar Vortex, we've been scrambling to find meals that help warm us up. While we had little trouble finding dinner and lunch recipes, chili and soups usually do the trick for us, we did have a bit of a hard time finding a warm breakfast besides oatmeal. With a bit of searching, we found inspiration from a wonderful recipe in Miraval's Mindful Eating Cookbook.
I don't know about you, but we have a LOT of apples left from our family apple picking in October. We've been racking our brains for ideas on how to use up these fresh and delicious apples. Then we came across this recipe for an Overnight Apple Butter recipe from Cooking Light. What a perfect way to use up these apples!
Today we have a wonderful recipe that's not only simple to make, but also super delicious! This Spinach and Leek Frittata is perfect as a main course for brunch, a tasty lunch, or a quick and easy dinner. We at MDIO love making frittatas because of they're high in protein, versatile, and they make a great base for adding extra vegetables. Continue reading for the recipe!