Maple buckwheat crepes

Buckwheat is such an interesting and nutritious ingredient. Did you know it's packed with iron? In my books, it's a super food.

When I was little, my grand mother often made us buckwheat crepes. As children, we didn't really care for them so she would drown them in maple syrup. Growing up, I developed a finer taste in things, and so buckwheat has become on of my flours of choice.

You make the buckwheat crepes, add a bit of salty butter, a drizzle of maple syrup, and you've got yourself a little party in your mouth. Maple syrup is just so out-of-this world delicious that I want to spread it over everything I eat. Oh wait, I already do. That's a fact.

Oh, and this crepe recipe is egg free! So if you need to make some for a person with allergies, this is a perfect choice. :)

Do you like maple syrup or are you more of a honey person?

INGREDIENTS

2 cups of buckwheat flour
2 cups of milk
1/2 cup of Oil (I use canola)

This recipe makes about 12 small sized crepes or 6 big ones.

DIRECTIONS

1. I use the my Kitchen Aid blender to mix everything together. I just dump all the ingredients in and blend. I find the mix easy to pour into the pan that way.

2. Before I start making the crepes, I make sure the pan is already hot (heat on medium). I don't know why but when I pour the mix into the pan as it's heating up, my first crepe always ends up sticking to the pan. Annoying. Trust me.

Maple banana nut breakfast lentils

A few days ago, I decided to try my luck at making lentils and you know what? They're ridiculously easy to make. Seriously. Just dump about 1/2 cup in a pot, add water about an inch over the lentils and boil until soft (you may need to add water as it's cooking). Adding a bit of salt as they're cooking adds flavor so I strongly suggest it, although not necessary.

So anyway, here I am, serving my lentils to my family, when my husband asks: "Hey sweety, are there any bananas left?" And I'm like: "Say-waaaaa? Bananas? In your lentils? Really?" He goes on to saying that's how he ate lentils at home, back in Mexico. So I figure, why not?

As I'm sure you've all guessed, I found it delicious; unusual, but delicious. The next morning, I decided to mix it up. I'm usually more of a toast person, boring I know, but quick and reliable! The only problem with toast is that it's not really long lasting energy and I always end up hungry 1 hour later. So you can guess what happened next... I decided to turn the left over lentils from the previous night's dinner into my protein packed breakfast. I wanted this to be a well balanced meal so with the fruit, I added some yogurt and sweetened it with some maple syrup. Oh goodness, what a treat it turned out to be.

INGREDIENTS
Lentils (cooked)
Plain yogurt
Maple syrup (to taste)
Banana
Nuts (get creative)


Just mix all the ingredients together and serve; warm or cold, it's just as good! Let me know what you think if you try it!

Do you have any unusual breakfast treats?

Blueberry delight breakfast

What kind of quick & easy breakfast do you have?

After a day of blueberry picking and a good night's sleep, family tradition is to make this recipe, which I chose to name blueberry delight. Nothing better than a quick, easy and delicious breakfast!

INGREDIENTS:
Fresh Blueberries
Slice of bread
Milk


Amounts are subjective.

First, mix the ingredients together.


I like to add a bit of sugar, but you don't have to.