Meals have been a bit of a rushed affair around here for the last thirteen months or so but a bit of time has been shaved off my meal prep now that Kate is eating most of the same meals as us.  It takes some careful planning up front but it assures that we’re not eating too many grilled cheese with a side of cookie meals and it’s fun to see her try new things.  Another result of her being ready for more complex meals is that we decided to introduce a little wild salmon and humanely raised chicken back into our diet after six years as vegetarians.  It was a really tough decision and we thought about it for months but in the end I think it was the right one for us.  Neither Chris or I is a fan of seafood but this Thai Salmon was a modest hit with the adults and went over really well with Kate.  My second attempt with some previously frozen fillets from a discount supermarket almost ended with both of us throwing up from the fishy smell but I’m going to keep on trying.  If anyone has any recommendations for non-fishy, mercury free and fish friendly fish recipes I’m all ears.

I’ve also been thinking more about including less refined flours in our diet so before Good to the Grain came in the mail yesterday I thought I would try tweaking a run of the mill blueberry pancake recipe to make it a little more hearty and they were really, really good. I thought I should write it down for easy recall on early Sunday mornings.

Healthier Blueberry Buttermilk Pancakes

1 large egg

1/2 cup all purpose flour*

1/2 cup whole wheat flour

1 cup low fat buttermilk

1 tbsp. white or brown sugar

2 tbsps. vegetable oil

3 tsps. baking powder

1/4 tsp. salt

1 tbsp. ground flax seeds

finely grated zest of one lemon

a splash of pure vanilla extract

1/2 cup fresh blueberries**

Butter, for the pan


Beat egg in medium bowl until fluffy. Beat in remaining ingredients except butter until smooth. Heat pan or griddle to medium. Grease with butter if desired.  Pour slightly less than 1/4 cup batter into hot pan.  Cook pancake until bubbly on top and dry around the edges. Turn and cook the other side until golden.

*You could try using a higher ratio of whole wheat flour if you’re so inclined.

**I usually use frozen and I hate to be a snob about it but these really were way better with the fresh berries.


I also made french toast for the first time after a bit of a hiatus because I’m never happy with my results but after reading another great post from Dinner: A Love Story  on the topic I realized what I had been missing all these years was just a teaspoon of sugar in the batter.  It makes a huge difference.  Huge.

Perhaps not the healthiest meal of all time but one of the tastiest is this Penne with Roasted Asparagus and Balsamic Butter.  Another Kate favourite.

Any recipes floating your boat lately?