On the day you went to preschool. Plus pancakes.

by Betsy on September 16, 2014

pancakes

On the day you went to preschool, Mommy snuck into your room early that morning and watched you sleep. She took a photo, of course.

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On the day you went to preschool, you had to hang your new dress on your closet doorknob.

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On the day you went to preschool, you had to wear your hair in pigtails and wear knee socks. Of course you did.

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On the day you went to preschool, your mom felt all different kind of emotions but most of all she was so proud of you. She did cry her eyes out a couple nights before. Oh yes, like a baby.

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On the day you went to preschool, your little sister followed you into school carrying your lunchbox. She asked where you were all day.

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On the day you went to preschool, your mom and dad took your little sister out to breakfast for pancakes. Your dad took the day off of work so he could see you on your big day… and go out for pancakes. We talked about you the whole time at breakfast.

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On the day you went to preschool, you walked right into your classroom, took a seat, and started coloring. You didn’t shed a tear.

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On the day you went to preschool, you grew up. However, you ran to your mom when your dad brought you home. That my dear, was a moment your mom will never forget.

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Instead of going out for pancakes, try making these at home. Make extra so you can store them in the fridge and pop them in the toaster on school mornings. Quick, delicious and healthy! 

Pumpkin Cinnamon Pancakes

Ingredients:

3 eggs

1 cup rolled oats

1/2 cup quinoa

1 cup canned unsweetened pumpkin puree

1 teaspoon ground cinnamon

1 ripe banana

2 tablespoons ground flaxseed

1 teaspoon vanilla

Directions:
1. In a blender, blend together all of the ingredients. The consistency should be a little runny, similar to “normal” pancake batter. If needed, add a little water or milk of your choice. Warm a frying pan on medium heat and melt a little coconut oil/butter to coat the pan. Scoop out batter 1/4 cup at a time to make each pancake. Top with ground cinnamon, fruit, nuts, real maple syrup, etc. Enjoy!

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I have been asked to cook for a local family. Yes, can you say “Dream Job!” I am so excited. Every week, I am going to spend an entire day at their home and cook them all their meals for the week. Have I done this before? Nope. Did I go to the culinary? Nope.

Do I love to cook? Oh yes. I also love to challenge myself and try something new. I am going for it.

It is so easy to get stuck in a routine. Overtime, you may get bored. I challenge you to challenge yourself. Try something new. Take a moment to think about one thing you could do to challenge yourself. Maybe that one thing could be getting in the kitchen making dinner for your family. Try out this easy recipe.

Lemon Broccoli Chicken over Angel Hair

Ingredients:

2 Tbsp Flour, whole wheat

½ tsp Salt, table, divided

¼ tsp Pepper, black, freshly ground

1 lb chicken breast, boneless, cut into strips

2 tsp coconut oil

3 cup(s) Chicken, broth, fat free, reduced-sodium, divided

2 tsp minced garlic

2½ cup(s) Broccoli, uncooked, small florets

zest of one lemon

4 Tbsp Parsley, fresh, chopped

2 Tbsp Juice, lemon, fresh

Directions:
1. On a plate, combine 1 1/2 tablespoons of flour, 1/4 teaspoon of salt and pepper; add chicken and turn to coat.
2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken and cook, turning as needed, until lightly browned and cooked through, about 5 minutes; remove to a plate.
3. Put 1 cup of broth and garlic in same skillet; bring to a boil over high heat, scrapping up browned bits from bottom of pan with a wooden spoon. Add broccoli; cover and cook 1 minute.
4. In a small cup, stir together remaining 2 cup of broth, 1 tablespoon of flour and 1/2 teaspoon of salt; add to skillet and bring to a simmer over low heat.
5. Cover and cook until broccoli is crisp-tender and sauce is slightly thickened, about 1 1/2 minutes. Stir in chicken and lemon zest; heat through.
6. Remove skillet from heat and stir in parsley and lemon juice; toss to coat.  Serve over angel hair pasta.

Recipe adapted from Weight Watchers.

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