About me

My name is Sarah and I am currently a student at the Culinary Institute of Charleston studying Sports and Health Nutrition. I am originally from New Orleans, and my city's dedication to its cuisine helped foster my own love of cooking. I graduated from the College of Charleston in 2008 with a degree in media communication and a degree in studio art (photography was my concentration). I spent a few years after college sort of lost, unsure of what I wanted to do with my life. During that time I began to explore cooking in earnest. It combined my sense of creativity with my aptitude for for science and my love of solving puzzles. I had tended toward more nutritious eating for some time, but did not really bring that to my cooking until after college. Struggling in that post college slump, I moved to my parents new home in Fort Worth, Texas. Just before moving, my mom read an article in the City Paper about Trident's new addition to the CIC program, the Sports and Health Nutrition track. It struck me as interesting, but as I was moving away, I let it go. While in Texas, I began focusing more earnestly on healthy cuisine, and after reading more about the new program, I decided that I wanted to move back to Charleston and enroll. I began in the fall of 2011, and now, one semester down, I know this is where I was meant to be and this field is what I had been searching for. This blog is an outlet for my ideas and findings on healthy cooking and healthy lifestyle. Enjoy!

Thursday, February 2, 2012

Healthy Pancakes, yay!!

So I was sad we weren't able to have our breakfast presentation in class tonight due to that craziness on the bridge, I had so many fun breakfast ideas for ya'll! I don't want to give everything away, but so any people asked about pancakes and I worked out this recipe just for my wonderful group so I wanted to post it. I made them with oatmeal and buckwheat, so while they are still high in carbs, both buckwheat and oats are very high in complex carbs, the ones we want to keep us going, almost 75% in buckwheat! The natural sugar in the banana, along with the cinnamon and vanilla, provide the sweetness in the pancake, and I top themwith just thin slice strawberries!

Oatmeal Buckwheat Pancakes

1/2 cup buckwheat flour

1/2 cup rolled oats

1 tsp. baking powder

1/8 tsp salt

1/4 tsp. cinnamon

1 cup skim milk

2 bananas, mashed

1 egg, whisked

1 tsp. vanilla extract

4 large strawberries, sliced thin

Heat skillet over medium heat. In blender or food processor, grind buckwheat flour and rolled oats until fine grain. Add baking powder, salt and cinnamon and pulse to combine. Add in milk, banana, egg and vanilla and blend until well combined and smooth. Drop pancakes on griddle in roughly 1.5 oz portions (i just eye them by size, about 3" diameter). Cook about 3 minutes, flip, and cook another three minutes until golden. Serve with sliced strawberry.

Makes 4 servings (3 baby pancakes, 1 strawberry per serving)

Nutrition

Calories: 176

Fat: 1.7 g

Cholesterol: 1.3 mg

Sodium: 231 mg

Potassium: 389 mg

Carbohydrates: 36.8 g

fiber: 4.7 g

sugar: 12 g

Protein: 5.3 g