Sorry for NO POSTS THIS WEEK...my heart was heavy and no food could fix that! Ok, maybe alittle of my favorite Mango Sorbet!

Didn't you get the MEMO...it was NATIONAL Mental Health "take a break" Week! NO?? NOT REALLY, but I needed it and I took the week off!  No blog, No facebook, No emails, No nothing.  This week started off with a trip to the hospital, 3 hrs from my home, to visit my father.  DOUBLE KNEE SURGERY and a recovery that I in my 40's wouldn't want to do.  I got sick to my stomach a few times during the 3 days I was there.  With my brain fried from hospital information and my stomach churning from hospital smells, vision of scars and stitches, I opened my blog to "anonymous" words of  nonsense!  HERE IS THE TRUTH...when someone sends you "ANONYMOUS" messages...you do not have to listen to them!   It was all craziness and a sense of reality hit me.  I said to myself, it may have even been out loud, "You need a break!"   Remember the Calgon commercials....I needed to be taken away!

* But then it was 70 degrees on Friday and new life started popping up and the Sun was out and my spirit was renewed!

SO Today, I am going to enjoy a yummy breakfast made by my hubby and a cup of coffee from my favorite Keurig Coffee Maker.  Oh, did I mention, I took a break from cleaning this week also, so my day will include a marathon of Windex, Pledge and Cheer to clean those sheets!

Saturday Morning Omelette starts with

*Fresh Eggs, alittle Milk...BLEND

*Add to a Small skillet...we use a Kitchen Aid Omelette Pan (non stick)

*Put your vegetables in your skillet and sautee', then add your eggs.  We use 2 eggs for one omelette.

* Let your eggs brown on one side...add meat and cheese and flip one side over the other.

I use mozzarella cheese...Always use more vegetables than meat and cheese.  Enjoy your favorite breakfast meat but use it in small portions.  Use Cheese in small portions.  GO CRAZY with the Red Peppers, Green Peppers, Onions and Mushrooms.  Throw some spinach in and enjoy.  My favorite:

Eggs, Mozzarella Cheese, Bacon (small amount~1tsp), Red Peppers and Onions.

No matter how good something is...never finish it totally!  Get in the habit of not having to eat every bite...MOM is not always right!  "Eat everything on your plate" is NOT good advice!

Remember it is National Nutrition Month....visit the produce department of your Grocery Store and pick selections that have 5 different colors!  Yellow, Green, Red, Orange, Blue...

enjoy VARIETY in your life!

I now have to cook Gluten Free, due to medical reasons and THANK GOODNESS, it has come so far in the last 10 years.  In 1989, I was a Food Technologist for Wendys International.  I developed new menu items and answered phone questons about their nutritional analysis.  Many calls came in requesting information concerning Gluten Free menu items.  There weren't many items on the menu!  Parents had little choices, except to use rice flour and make their own foods.  THANK THE GOOD LORD, I do not have to make everything from scratch and grind my own flour :):):)  I have better things to do, sorry, but we all have our strengths.  If my family had to depend on me Growing the RICE, Harvesting the RICE and grinding for RICE Flour, they would be starving!!

DID YOU KNOW BISQUICK MAKES A GLUTEN FREE MIX?  THEY DO!!
Try this recipe:
adapted from Food Network Recipes

Cheesecake Pancakes (Gluten Free)

Try these gluten free pancakes that are filled with mini cream cheese bites and topped with strawberries

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	About Concordance™

INGREDIENTS

Pancakes

1	package (3 oz) low fat cream cheese
1	cup Bisquick® Gluten Free mix
1	cup milk (1%)
2	tablespoons of vegetable oil
1	teaspoon grated lemon peel
1	tablespoon lemon juice
1	egg

Strawberry Topping:

1 cup of Fresh Strawberries

1-2 pkgs of Truvia

1. Cut cream cheese lengthwise into four pieces. Place on ungreased plate; cover and freeze 8 hours or overnight.  (if time allows, if not just use cold cream cheese)
2. Cut cream cheese into 1/4-inch cubes; set aside. In large bowl, stir all remaining pancake ingredients until well blended. Stir in cream cheese.
3. Heat griddle to 375°F or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.).  Spray with cooking spray before heating).
4. For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
5. In small bowl, cut up strawberries and add Truvia.   Let sit for about 10-15minutes.   Serve over pancakes.

Blueberry-Sour Cream Pancakes (Gluten Free)

adapted from Food Network 

 

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	About Concordance™

INGREDIENTS

1	cup Bisquick® Gluten Free mix
1	cup milk (1%)
2	tablespoons vegetable oil
1	egg
1/4	cup sour cream
1	cup fresh blueberries
	Butter, if desired

1.  In large bowl, stir Bisquick mix, milk, oil and egg until well blended. Stir in sour cream; gently fold in blueberries.
2. Heat griddle to 375°F or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
3. For each pancake, pour 1/4 cupfuls of batter onto hot griddle. Cook pancakes until dry around edges. Turn and cook other side until golden brown. Serve with butter.

Thanks for helping me get the message out about EATING TO BE FIT!  Christie