Happy Father’s Day with Homemade Crepes

In general for breakfast I try to go with mostly protein, it really does keep you going better.   However on special occassions I pull out the carbs and show off.

Today’s special breakfast was crepes.   These delicate little breakfast treats feel so fancy but they really take only a couple of ingredients and are very easy to make.  You make them fancy by filling them with something decadent.

Homemade Crepes with Biscoff Spread and Fruit

My favorite way to enjoy crepes is hot off the griddle with a smear of Biscoff Spread or Nutella followed with a nice topping of fresh strawberries, blueberries and mangoes.   However a crepe with just melted butter and honey can be pretty sweet too.    What is your favorite way to enjoy crepes?

Homemade Crepes filled with Biscoff Spread and topped with fruit

Easy Homemade Crepes

Prep: 5 minutes  -  Cook time: 1.5 – 2 minutes per crepe  -  Makes: 16 (6-inch) crepes

  • 1 cup all purpose white flour
  • 1/2 teaspoon salt
  • 1 1/2 cup milk
  • 2 large eggs, well beaten
  • 1 tablespoons butter, melted
  • dash of nutmeg
  • non-stick cooking spray

Optional fillings:

  •  Biscoff Spread
  • Nutella
  • fresh fruit or berries

In a mixing bowl whisk together flour, salt, milk and beaten eggs until smooth. Stir in butter and a dash of nutmeg.

Heat a 6-inch non-stick skillet on medium high heat.  Spray pan with non-stick cooking spray.

Add 2-3 tablespoons of batter to the pan and turn quickly in all directions so that the batter evenly coats the bottom of the pan.

Cook for 1 minute  flip crepe and cook for another 30 seconds -1  minute.  Place cooked crepe on a plate .  Repeat the process with the remaining batter.

Enjoy crepes immediately while warm or store in the refrigerator for up to 2 days or in the freezer for up to 3 months. To store crepes, stack crepes between sheets of wax paper and place into an airtight container of a ziplock bag in the refrigerator or freezer.


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Posted in breakfast, nutella, seasonal fruits and vegetables | Comments Off

Chipotle Black Bean and Roasted Sweet Potato Salad

Memorial Day weekend was oh so fun. There was beach time and pool time and friends and food…..lots and lots of food. As an encore the following weekend we did a girlfriends’ trip. We “kidnapped” one of my dear friends for a birthday surprise and piled in the car for a spontaneous road trip. There was plenty of fun, laughing and not-so-good-for-you food to go around. Needless to say, I have needed to spend the past two weeks detoxing from my over indulgence and lack of vegetables during my travels. Now though I am happy to say I am back on track and in full swing of a healthy summer eating plan.

cubed sweet potatoes  roasted sweet potatoes

Last week in my quest for something new and healthy I came across a recipe for Smoky Black Bean Salad. Black beans are such a great super food – full of fiber and protein. I am always on the look out for new ways to make them.

black beans, roasted sweet potatoes, toasted walnuts and green onion

I deviated from the original recipe up a bit and used delicious roasted sweet potatoes in place of the butternut squash, as well as a few other tweaks. I was rewarded with a wonderful smoky black bean and roasted sweet potato salad with just a hint of heat. The first day I served the salad slightly warm over a couple of beautiful pieces of grilled salmon. The combination was superb! The second day I served the leftovers cold over some salad greens for lunch and the combination was equally as tasty. This is really a flexible salad that will hold up well in the refrigerator for next day leftovers.

Chipotle Black Bean and Roasted Sweet Potato Salad over grilled salmonChipotle Black Bean and Roasted Sweet Potato Salad

  • 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
  • 2 tablespoons + 1 teaspoon extra-virgin olive oil, divided
  • 1/2 cup walnuts, chopped
  • Cooking spray
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • juice from 1/2 lime
  • 1 tablespoon Dijon mustard
  • 1 tablespoon mayonnaise
  • 1 tablespoon honey
  • 1 tablespoon adobo sauce
  • 2 garlic cloves, minced
  • 1 (15-ounce) can low-sodium black beans, rinsed and drained
  • 1 green onion, thinly sliced


Preheat oven to 425°.

Toss cubed sweet potatoes with 1 tablespoon oil. Arrange squash on a sheet pan. Bake at 425° for 25 minutes or until tender.

Arrange walnuts on a sheet pan and lightly spray with cooking spray. Bake at 425° for 10 minutes or until toasted, stirring once.

Combine 1 tablespoon olive oil, salt, pepper, lime juice, mustard, honey, mayonnaise and adobo sauce in a bowl; stir with a whisk.

Heat a medium nonstick skillet over medium heat. Add remaining 1 teaspoon oil to pan; swirl to coat. Add minced garlic and sauté 1 minute.

In a large bowl place roasted sweet potatoes, black beans, green onions, roasted walnuts, sauteed garlic and olive oil dressing. Toss gently until combined.

Serve and enjoy!

Chipotle Black Bean and Roasted Sweet Potato Salad over grilled salmon





Posted in beans, roasting, salad, vegetarian | 2 Comments

Brussels Sprout and Avocado Salad with Lemon Dijon Dressing

It is that time of year again…time for the office potluck Thanksgiving Dinner.  Ever year the cooks in our mist pull out the stops and create carb-heavy, delicious, tempting dishes while the non-cooks at the office bring in  bags of rolls straight from the supermarket deli.  We always end up with way too much of both.

This year I decided to break the rules and bring something unique, healthy and totally low carb.  I found a fantastic looking recipe for a Brussels Sprouts Salad on the cover of Whole Living Magazine this month and decided to go for it.

I changed the recipe slightly from what was featured in the magazine by adding red cabbage for color and modifying the dressing recipe slightly.  The result was a tasty fresh salad that was a refreshing accompaniment to all the typical rich Thanksgiving fare.  The salad was really easy to make though pealing apart all those brussels sprouts did take a little more time than I expected.  (If you are pressed for time you could just shred them like the red cabbage instead of taking the time to peal off the leaves.)

I am happy to report that the salad was a hit at lunch.    Give it a try and see if you gain  a new appreciation for these little cruciferous vegetables as well.


Brussels Sprout and Avocado Salad with Lemon Dijon Dressing

Prep: 15 minutes  - Makes: 6-8 side salads

  • 1 to 1.25 lbs fresh brussels sprouts, trimmed and leaves separated
  • 1 cup shredded red cabbage
  • 1 avocado, pealed and pit removed
  • 2/3 cup toasted pecans
  • Lemon Dijon Dressing (recipe below)

Toss together brussels sprouts, red cabbage, avocado and pecans and Lemon Dijon Dressing.  Serve and enjoy.

Lemon Dijon Dressing

Prep: 5 minutes + 4 hours to chill (to allow flavors to meld together)

  • 4 tablespoons olive oil
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon country Dijon mustard
  • 1 clove of garlic, pressed through a garlic press
  • 1 teaspoon lemon zest
  • 2 tablespoons fresh lemon juice
  • salt and pepper

Whisk together olive oil, Dijon, country Dijon, garlic, lemon zest and lemon juice.  Season with salt and pepper.  Cover and refrigerate 4 hours to allow flavors to meld together.  Whisk again before tossing with the salad.


Other Recipes You Might Enjoy!



 Spicy Sesame Roasted Brussels Sprouts


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Posted in low carb, salad, seasonal recipes, vegetarian | Tagged , | 27 Comments