When Tuna woke up on Saturday morning and wanted to make pancakes, I wasn’t about to try and change his mind.

Because it meant I would get pancakes too.

Tunes got even more points for makin’ them right – i.e., with chocolate chips.

He based his healthy chocolate chip pancakes off of THIS recipe.

Ingredients:

I know for a fact that this main dish/side dish is super healthy because I found it in my Eat-Clean Diet book.

I’m so glad I did because it is most definitely delish. Did I mention this recipe is also sups easy to make?

The perfect trio.

I am really liking these quinoa bakes, if you can’t tell!

Ingredients:

• 2 tsp olive oil
• 1 onion, chopped
• 1 carrot,chopped
• 3 stalks celery, chopped
• 1/2 cup bell pepper (any color, I used red and green) chopped
• 1/2 cup corn
• 3/4 cup uncooked couscous
• 3/4 cup uncooked quinoa
• 3 cups vegetable stock
• 1 tsp salt

Directions:

Preheat oven to 350°F. Spray casserole dish with olive oil.

Cook couscous and the quinoa.

While the grains are cooking, heat olive oil in a medium skillet. Add onion, carrot, celery, pepper, and corn. Cook until onion is translucent.

In a large mixing bowl, combine cooked grains and veggies. Stir in vegetable stock and salt. Pour mixture into casserole dish.

Cover casserole dish with lid. Bake in the oven for 30-40 minutes. Grains are cooked when all water has been absorbed.

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!

I was nervous about this one.

Why? Because it was an experiment.

I need to keep experimenting with food….because this recipe is AWESOME – if I do say so myself.

Looking at Pinterest gave me the usual inspiration that it does with recipes like this one and this one.

I subbed out some of the ingredients that I don’t like (parm, cream of mushroom soup), with some like cheddar and vegetable stock.

When it went in the oven, I wasn’t so sure.

But I’m starting to think that anything with cheese on it is going to be good. So it turned out alright.

Actually, it turned out like I’m going to be baking it and devouring it quite often.

This dish screams coming back for thirds seconds.

Ingredients:

• 1 cup uncooked quinoa
• 2 cups cooked broccoli
• 1 3/4 cups reduced fat shredded cheese (cheddar, monterey jack)
• 10 oz vegetable stock
• 1/3 cup reduced fat chipotle mayonnaise
• 2 tbsp skim milk
• 1/2 tsp Splenda
• 1/4 tsp black pepper
• 2 tbsp wheat bread crumbs

Directions:

Cook quinoa.

Preheat oven to 350ºF.

Spray a shallow 9×13 glass Pyrex casserole dish (that’s just what I used, you could probably use any pan) with cooking spray.

In a large bowl, combine the vegetable broth, mayonnaise, milk, 1 1/4 cup shredded cheese, Splenda, and pepper until mixed. Stir in the quinoa and broccoli.

Pour mixture into casserole dish. Sprinkle 1/8 cup cheese on the top and bake for 30 minutes.

Take out the dish, sprinkle 1/8 cup cheese and bread crumbs on top for some crunch. Put back in the oven and take for 10 more minutes (40 minutes total).

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!

So in true CNG style, this is basically the easiest “recipe” ever.

Step 1: Take a dark chocolate chip.

Step 2: Shove it inside of a raspberry.

And you’re done!

I used big ol’ chips that broke apart the raspberries a bit, so next time I shall use the mini kind.

These yummy bites aren’t even a guilty pleasure because dark chocolate is good for you.

They were the perf little snack to bring to book club last week and disappeared shortly after my arrival. 🙂

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!

This is an oldie redone into what I had left in the pantry.

Blueberries out, pecans in.

It’s crazy how the same batter can taste so different featuring just one extra ingredient.

My family of beach-goers chowed down on this for breakfast. Heated, served with cream cheese? The best.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1/2 cup wheat germ
• 1 cup old fashioned rolled oats
• 1 cup pecans
• 1/3 cup splenda or sugar substitute
• 3 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp salt
• 1 2/3 cups low fat vanilla yogurt
• 3 eggs (use 2 eggs, 1 egg white)
• 1 tsp vanilla extract

Directions:

Pre-heat oven to 350°F and grease a bread pan with cooking spray.

Mix dry ingredients in a medium bowl: oats, flour, cinnamon, baking powder, salt, sugar, and wheat germ.

Beat together eggs, yogurt, and vanilla extract. Gently stir in the dry ingredients.

Fold pecans into the batter and pour into the bread pan. Bake for about 50 minutes.

Let the bread cool before serving.

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!

Yum.

Making this post is reminding me how utterly delicious this dish is.

Tuna and I both looked at each other when we took the first bite with wide eyes – because we didn’t expect it to be as seriously good as it was!

It rich and light at the same time, which is perfect for a summer din din.

This recipe was inspired by Quick Dish.

Ingredients:

• 4 tbsp butter
• 1 large shallot, minced
• 3 cloves garlic, minced
• 2 small zucchinis, diced
• 1 1/2 cup of diced tomatoes
• 2 cups uncooked orzo
• 2 tsp tomato paste
• 3/4 cup shredded mozzarella cheese
• 1/2 lb shrimp
• 2 tbsp freshly chopped chives
• salt and pepper to taste

Directions:

Heat 2 tbsp of butter in a large skillet. Add the minced shallots and sauté for 3 minutes. Add the garlic and sauté for 1 minute.

Add the zucchini to the skillet, sprinkle with salt and pepper, and sauté for 6 minutes.

Add half of the tomatoes and sauté another minute.

In a separate pot, cook the orzo.

Once the orzo is cooked, add it to the skillet with the sautéed veggies.

Lastly, add the cheese, the other half of the tomatoes and remaining 2 tbsp of butter. Toss everything to combine.

Add chopped chives as garnish and serve!

Thanks as always to Jenn @ Peas and Crayons for hosting What I Ate Wednesday!