My kids love having breakfast for dinner and while I don’t mind, I like to have something a little more exciting than Krustez Pancake mix. In my searching I came across Cookie and Kate, which is a healthy, gluten-free blog and a recipe for Gluten-Free Banana Pancakes . While we wanted something healthy we didn’t necessarily need gluten-free. I made some changes that made them work better for our family.

Whole Wheat Banana Oatmeal Pancakes

• 6 small bananas mashed
• 4 tablespoons butter, melted
• 2 tablespoon lemon juice
• 2 teaspoon honey
• 4 eggs
• 1 cup Wheat Flour
• 1 cup White Flour
• 1/2 cup Oatmeal
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg

Mix your mashed banana, melted butter, eggs, lemon juice and honey in a small bowl.  In a large bowl mix all dry ingredients. Add wet ingredients and mix until just incorporated.  Let batter sit for 10 to 15 minutes. Cook on a oiled griddle for 2-3 minutes on first side and 1-2 minutes on second side. This makes 12-15 healthy sized pancakes.

These are a very hardy pancake. We served them with butter, syrup, whipped cream and homemade jam.

Did you know that Aug 6th was National Root beer Float day? Well you’re too late to celebrate on that day, but really any day can warrant a root beer float! My kids love them and I love slushies and decided to combine the two.

You need:

• Root beer
• Vanilla Ice Cream
• Ice cream maker
• Cups, spoons, straws

It’s pretty simple, pour your already chilled root beer into your already frozen ice cream maker and let it go. I could have let mine go longer, but my kids were very impatient and wanted their root beer floats!

Put some ice cream in the bottom of the cup and then pour some slushy on to and top with another scoop.



I love the shushy with ice cream, yum!

I love trying out and experimenting with dinner. For me it’s fun to try new things and see if we like them. My kids aren’t so sure, but generally put up with it. My husband it pretty adventuresome and it game for whatever I want to try, which is awesome.

I’ve done kabobs in the past, but usually only meat and usually only chicken. This night I stepped out of the box and used sausage and it was delish!

Asian Honey Mustard Kabobs:

Sauce:

• 1/4 C Honey
• 1/2 C Dijon Mustard
• 1 TBSP Simply Asia Sweet Ginger Garlic Seasoning (found at Costco)

Mix these 3 ingredients in a small bowl and set aside.

For the kabob:

• 1 package of Sweet Italian Sasauge or 5 links cut into 1 inch pieces
• 1 Red bell pepper cut into chunks
• 1 white onion cut into chunks
• 4 waxy potatoes cut into large chunks, microwaved for 7-8 minutes to partially cook
• wooden skewers

Assemble kabobs with an even mixture of sausage, pepper, onion and potato.

Heat your grill to a medium (about 350 to 375 temp). Place kabobs on grill and brush the tops with the sauce. Turn every 3 to 4 minutes brushing the tops each time. Cook until sausage is cooked through (about 15 minutes) and enjoy!