Sunshine Salad

The sun was shining so brilliantly this morning, I was inspired to come up with something orange-flavored and colorful for our lunch today.  I call it Sunshine Salad. 

Sunshine Salad
Makes 2 servings

• 1 cup garbanzo beans
• 1 navel orange, peeled and sliced
• 2 medium carrots, chopped
• 1 small red bell pepper, seeded and chopped
• 2 Tbs chopped onion
• 1/2 cup of cucumber, sliced thinly and slivered

Dressing

• 2 tsp olive oil
• 1 tsp mustard
• 2 Tbs apple cider vinegar
• 1 tsp honey
• heavy dashes of salt, cinnamon, and cumin 

1. Mix all salad ingredients together in a large bowl.
2. Mix the dressing ingredients together in a separate, small bowl.  Then pour over the salad ingredients and stir to blend.
3. Refrigerate for about an hour.
4. Divide into 2 bowls to serve.

Most of the salad ingredients are zero point veggies and fruit.  The beans must be counted, of course, along with the dressing ingredients.

Per serving, without zero point vegetables and fruit.
Weight Watchers P+ = 4.
Calories 159; Protein 6g; Carbohydrate 21g; Fat 6g; Fibre 4g

If you put all the ingredients into the Recipe Builder on the Weight Watcher web site, it will take all of the ingredients into the equation to calculate the P+ values, so I have done that as well.

Per serving, all ingredients.
Weight Watchers P+ = 6.
Calories 231; Protein 7g; Carbohydrate 39g; Fat 6g; Fibre 8g

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Pumpkin Pancakes

We just about always have pancakes for breakfast on Saturday mornings.  The Pancake King prepares them from a mix he likes, and they are delicious.

When we want to have them for dinner, which we do from time to time, I like to make them, and am always on the lookout for a new method or recipe.  I came up with this when I had some pumpkin on hand to use up.  You could use canned pumpkin if you don't have fresh on hand.



Pumpkin Pancakes
Makes 5 servings of 2 cakes per serving

• 1 cup white flour
• ¼ cup brown sugar
• 1 ½ tsp baking powder
• ½ tsp salt
• ½ tsp cinnamon
• ½ tsp ginger
• ¼ tsp nutmeg
• 1 cup fat free milk
• 1 egg
• 1 Tbs canola oil
• 1/3 cup pureed cooked pumpkin

1. Combine dry ingredients
2. Combine wet ingedients
3. Mix wet and dry…
4. Use ¼ cup measure to make 10 cakes in the usual method.

Per serving.
Weight Watchers P+ = 5.
Calories 186; Protein 5g; Carbohydrate 32g; Fat 4g; Fibre 1g.

The leftovers should be refrigerated or frozen and can easily be reheated.

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Berry-ful Bliss!

This recipe meets all my basic food requirements.

It is delicious.

It is pretty.

It is nutritious.

It includes my favorite food groups...  strawberries, chocolate and nuts!

I call it Berry-ful Bliss.

Berry-ful Bliss
Makes 1 serving

• 4 large strawberries, sliced
• 1 Tbs Nutella
• 1 Tbs sliced almonds (1/4 ounce) 

1. Arrange the strawberries in a serving dish.
2. Place the Nutella in a small microwavable container.  Melt on reduced power.  Watch that it doesn't burn.
3. Drizzle the Nutella over the strawberries and top with the almonds. 

Per serving.

Weight Watchers P+ = 4.
Calories 165; Protein 3g; Carbohydrate 18g; Fat 10g; Fibre 4g.

Start with delicious ingredients.

Put the strawberry slices into a pretty dish... this is a martini glass.

If the Nutella is thicker than you would like, add a bit of milk to thin it.

Prepare to be wowed!  And make one for a friend, too.

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