​Lemon. And pancakes. Pancakes so good syrup isn't needed.

After numerous local write-ups and reviews, I finally had a taste of the Lemon Ricotta Hotcakes at Hell's Kitchen. I now know what all the fuss is about. However, I ordered Heuvos Rancheros instead of the hotcakes, so I was left with just a taste from a friends plate. This morning I couldn't help but think about this delicious dish and how I could re-create it...and with a healthy twist.

My attempt was a success so I need to share the recipe with you. One batch makes roughly 6 pancakes, or 3 servings (2 if you've got an appetite). Total caloric damage? Only 365 calories. Add a few strawberries and round it up to 400. Not bad for a weekend indulgence!

Lemon Ricotta Pancakes
Adapted from the "Joy of Cooking"

3/4 C. AP Flour (I used GF Bob's Red Mill)
1/4 C. Ground flaxseed (mmm good ole fiber -- you can sub flour if you don't have flaxseed)
1/3 C. Granulated sugar
1 1/2 tsp. baking powder
1 tsp. baking soda
1/4 tsp. sea salt
3/4 C. ricotta cheese
1/3 C. milk
1 egg
3 Tbsp. melted butter
Zest of one large lemon
1/4 C. lemon juice
1 tsp. lemon extract

Mix your dry ingredients with a whisk: flour, flaxseed, sugar, baking powder, baking soda, and salt. In another bowl combine the remaining wet ingredients. Slowly add the wet ingredients to the dry mixture until well mixed (no lumps with this recipe).

Scoop roughly 1/2 cup of batter per pancake and cook on a medium heat griddle or frying pan. (I recommend between 350-375 degrees for griddle.) Serve with berries and powdered sugar. If you must, use real maple syrup.

Should I feel guilty that these remind me more of dessert instead of muffins? Nah, there's oatmeal in them, so it's healthy. These didn't rise quite as much as a regular muffin, but don't worry, they still taste delicious.

1 C. ground oatmeal (I used a stick blender)
1/2 C. flour
1/2 C. sugar
1/4 C. powdered sugar
2 tsp. baking powder
1 tsp. salt
1 egg
1/3 C. oil
1/2 C. milk
1 tsp. vanilla extract
1 C. finely chopped strawberries
4 oz. cream cheese, room temperature
2 tsp. sugar
1 tsp. milk

Combine the dry ingredients first; the oatmeal, flour, sugars, baking powder, and salt. In a separate bowl, whisk together the egg, oil, milk, and vanilla. Pour the wet mixture and the strawberries into the dry mixture and quickly stir together until combined. Try not to overmix. Scoop the batter into greased muffin tins - about two-thirds full. In a small bowl, blend together the cream cheese, 2 teaspoons sugar, and 1 teaspoon milk. It can be a little lumpy. Place a dollop of the cream cheese mixture on top of the each filled muffin cavity. Take a toothpick and drag it through each muffin to help create a swirl effect. Bake at 350 degrees for 15-20 minutes, or until toothpick inserted into the batter portion comes out clean (if you stick the cream cheese mixture, it will be runny). Cool and remove from the pan. 

Tis the month of eating healthier to kick of a bigger and better year -- here's my contribution thus far -- a Breakfast Smoothie. Gym visits will hopefully follow...Haha.

Breakfast Smoothie
Serves 1

1 banana
Frozen berries (mine were defrosted - approx. 1/3 C.)
Frozen peaches (approx. 1/3 C.)
Large handful of mixed greens (spinach, kale, etc.)
1/4 ripe avocado
Large dollop of yogurt (optional)
1 Tbsp. flax seeds (optional)
Milk to thin (optional)

Place all ingredients except the milk into a blender or stick blender container. Sometimes I leave the frozen fruit until the end, otherwise the smoothie gets really thick and is harder to blend. Process until smooth. Add milk if you would like a smoother, more liquid consistency. The more milk, the easier it is to drink through a straw. Serve immediately.

Don't feel guilty about making this! Yum!

1 C. whole wheat flour (or white flour works)
3 tsp. baking powder
1/2 tsp. salt
1 Tbsp.brown sugar
1 egg
1 banana, mashed
3/4 C. milk
2 Tbsp.melted butter
1/4 to 1/3 C. mini chocolate chips

Whisk together the first 4 dry ingredients until combined. In another bowl, whisk together the egg and banana. Add egg/banana mixture to the dry ingredients and also add in the milk and butter. Stir until combined, but not too much. Stir in chocolate chips.

Drop into 1/4 cup or 1/3 cup portions on to a heated griddle. Flip when bubbles appear on top side of the cakes. Serve with syrup and additional banana and chocolate chips (optional). 

Breakfast this AM was on a mission to make my own version of the Egg and Cheese on Ciabatta sandwich from Panera Bread. I could eat their sandwich everyday. Here's my take on this simple weekend treat. Note: the White Cheddar cheese makes or breaks this sandwich. I'm still on a mission to find the right one.

2 slices bread (I had Whole Foods Seeduction bread - a must try)
1 egg
1 slice of Vermont White Cheddar (this was Whole Foods - may try something from the deli next time such as Boars Head)
Salt and Pepper
Butter

This is pretty straight forward -- heat up a skillet over medium high heat. Add a dab of butter and let it melt. Crack the egg into the pan, sprinkle with salt and pepper. I like to add water to the skillet at this point to limit the amount of "fried" brown crispy edges on the egg. Flip egg and place cheese on top of cooked side. Cover skillet with lid and let cheese melt. Place on bread - you can toast the bread or slather with butter and toast in the pan with the egg too.

Hope you try this one!

I can't believe I'm making this post. This recipe has been a personal favorite of mine for years, and I wanted to keep the fame to myself by never sharing. But it's too easy and delicious.

World, you are welcome.

One of my all-time favorite cookbooks holds this beloved recipe. It's the most unusual cookbook but has some of the most amazing recipes I've ever tried. It's called The Best of France by Evie Righter. I'd highly recommend her other book The Best of Italy too. If you've ever w

anted to try any of the classics, these are the recipes to start with...French Onion Soup, Creme Brulee, Meatballs, Alfredo sauce, etc.

So here it is. You can switch up the ingredients any way you like. Today I used ham, onion, spinach, and cheddar cheese. Try using bacon, leeks, tomatoes, Gruyere, Parmesan, fontina...the possibilities are endless. My favorite part about this recipe is that its egg-hater friendly. As much as I detest eggs, there are only 3 in the entire dish, and the texture is perfect. Word of advice, you may want to make two...

1 recipe pastry dough (store bought refrigerated or frozen in a tin are perfect)
3 eggs
1 C. milk
1/2 C. heavy cream
2-3 tsp. Dijon mustard
Freshly grated nutmeg (vital!!!)
Salt and Pepper

For the filling:
1 C. diced ham
1/2 C. thawed frozen spinach, drained and squeezed dry
1/3 C. minced onion

Preheat the oven to 450 degrees and prepare the pastry dough by pressing into a pie pan and pricking with a fork to help vent (if using the frozen shells already in the pan, no extra steps needed!). Bake the crust for 10 minutes or until lightly browned. Remove from oven and allow to cool. Reduce oven temperature to 375 degrees.

In a large bowl, whisk together the egg, milk, cream, mustard, nutmeg and salt and pepper. Sprinkle the toppings into the cooled pastry shell and pour the egg mixture over the toppings just up to the rim of the crust.

Place pie dish on a baking sheet and bake 30-45 minutes until the quiche starts to puff and brown. I like to cook the quiche well so that the middle no longer jiggles. Remove from oven and serve warm.