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Power Pancakes

March 28, 2011


Difficult loss last night…let’s refuel, rest and continue our push to the playoffs!!   

Enjoy a stack of these power pancakes loaded with steel-cut oats and protein powder. 

Top with yogurt or fruit to get your morning started off on the right foot.   

Power Pancakes

from Shape Magazine October 2006

serves 4

2 cups cooked steel-cut oats

8 egg whites

2 cups water

1 tsp cinnamon

4 scoops vanilla whey protein powder

nonfat cooking spray

1 cup sliced fresh strawberries, or fruit of your choice

4 tbsp nonfat plain yogurt (optional)


In a large bowl combine the oatmeal, egg whites, water, cinnamon and protein powder.

Coat a medium skillet with cooking spray, and heat on medium high.

Place two heaping tbsp of batter on the skillet.

Cook 3 minutes or until they’re dry around the edges.

Turn and cook the other side until golden brown.

Top with yogurt, if desired and strawberries.


Pineapple Mango Upside Down Cake for Kyle Lowry

March 25, 2011


Happy Birthday Kyle!!! 

We love you !!

Enjoy this pineapple mango upside down cake, two flavors perfect for our multi talented Kyle!!



Pineapple Mango Upside Down Cake

from Martha Stewart’s Baking Handbook

1 ¼ sticks unsalted butter (plus more for pan)
1 medium ripe pineapple peeled and cut crosswise into ¼-inch-think slices
1 medium ripe mango peeled
½ cup packed light-brown sugar
1 ½ cups all-purpose flour
½ teaspoon salt
¼ teaspoon baking soda
¼ teaspoon baking powder
1 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
¼ cup sour cream

Preheat the oven to 350°F. Butter an 8-by-8-by-2-inch cake pan, line it with parchment paper, and butter parchment. Using a 3-inch cookie cutter, cut out the centers of each of the four rounds, and discard; set rings aside. Finely chop enough of the remaining pineapple to yield 1 cup (reserve remainder for another use). Place chopped fruit in a fine sieve set over a bowl to drain.

Cut the mango lengthwise into ¼-inch-think slices. Using the 1 ½-inch cookie cutter, cut out four rounds from mango slice; set aside. Finely chop enough of the remaining mango to yield ½ cup; add to the pineapple in the sieve.

In the bowl of an electric mixer fitted with the paddle attachment, beat 2 tablespoons butter with the brown sugar until light and fluffy, 2 to 3 minutes. Using a small offset spatula, evenly spread butter mixture in the bottom of the prepared pan; set aside.

In a medium bowl, sift together the flour, salt, baking soda, and baking powder; set aside. Place a reserved pineapple ring in each corner of the prepared pan. Place a reserved mango round in the center of each ring.

In the bowl of a mixer fitted with the paddle attachment, beat remaining 1 stick butter with granulated sugar on medium speed until light and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition; scrape down the sides of the bowl as needed. Beat in the vanilla. With the mixer on lowest speed, add flour mixture in two parts, alternating with sour cream and beginning and ending with flour.

Transfer the chopped pineapple-mango mixture to cake pan; discard juice. Using a small offset spatula, carefully spread fruit in an even layer on top of cut-out fruit, making sure to fill all the empty spaces, including any gaps in the corners. Using the offset spatula, spread batter evenly over fruit.

Bake, rotating pan halfway through, until cake is golden brown and cake tester inserted in the center comes out clean, about 50 minutes. Transfer pan to a wire rack to cool 30 minutes. Invert onto a cake plate; peel off the parchment paper. Serve cake slightly warm or at room temperature.

Shiitake Leek and Sesame Noodles for Chuck Hayes

March 24, 2011

 For Chuck Hayes

Congrats on your first career triple double!! 

Night after night you play your heart out and it’s you time baby…to shine!!

Enjoy these protein pumped noodles, loaded with mushrooms, leeks and ginger.  A soothing plate giving you the protein needed to drive your intensity in the next game.        


shiitake Leek and Sesame Noodles

from Rachel Ray Magazine

May 2010


  • Salt and pepper
  • 1 pound whole wheat linguine pasta or soba noodles
  • 1/2 cup vegetable oil
  • 3/4 pound shiitake mushrooms, thinly sliced
  • 2 large or 3 medium leeks—halved lengthwise, cut into thin matchsticks and well-rinsed
  • One 1 1/2-inch piece fresh ginger, peeled and sliced into thin matchsticks or finely chopped
  • 4 cloves garlic, thinly sliced
  • 1 cup shelled edamame
  • 1/2 cup sake or dry sherry
  • About 3 tablespoons black sesame seeds or sesame seeds, toasted
  • 1 tablespoon toasted sesame oil


  1. Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup of the pasta cooking water.In a large, deep skillet, heat the oil, 4 turns of the pan, over medium-high heat. Add the shiitake and cook until browned, about 7 minutes. Add the leeks and wilt for 2 minutes, then stir in the ginger and garlic for 1 minute. Stir in the edamame to heat through. Stir in the sake and season liberally with salt and pepper.Stir the pasta and reserved pasta cooking water into the skillet, then add the sesame seeds and sesame oil. Turn off the heat and toss for 1 full minute.

We are back!!

March 21, 2011

After website problems, we are up and running again!! Stay tuned for a new recipe.
Did you watch the Celtics game?
What about the Jazz?

Sending love to Lowry and Patterson!! 

Almond Crusted Pork with Honey-Mustard Dipping Sauce for Luis Scola

January 29, 2011

 For Luis Scola 

 Let’s pretend the first half of this game..never happened..really wow , what a heart ache.

A great run in the second, but not enough to put it away.  Hats off to Scola (swoon)  who gave us a spark with his 30 points.  Scola enjoy a this plate of crispy, lean pork tenderloin. Almond and whole wheat breadcrumbs give these strips a nutty texture, providing you the fuel for that extra push in the next game.





 HOU 106

DAL 111




Almond-Crusted Pork with Honey-Mustard Dipping Sauce

by Eating Well
March/April 2009
  • 1 cup coarse dry breadcrumbs, preferably whole-wheat (see Note)
  • 1/2 cup sliced almonds
  • 1 teaspoon garlic powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground pepper
  • 1 large egg white, beaten
  • 1 pound pork tenderloin, trimmed and cut diagonally into 1/2-inch-thick slices

Dipping Sauce

  • 1/4 cup honey
  • 2 tablespoons reduced-sodium soy sauce
  • 2 tablespoons Dijon mustard
  • Preheat oven to 425°F. Set a wire rack on a baking sheet and coat it with cooking spray.
  1. Place breadcrumbs, almonds, garlic powder, salt and pepper in a food processor; pulse until the almonds are coarsely chopped. Transfer the mixture to a shallow dish.
  2. Place egg white in another shallow dish. Dip both sides of each pork slice in egg white, then evenly coat with the almond mixture. (Discard any remaining egg white and almond mixture.) Place the pork on the prepared rack and coat on both sides with cooking spray.
  3. Bake the pork until golden brown and no longer pink in the center, 16 to 18 minutes.
  4. Meanwhile, whisk honey, soy sauce and mustard in a small bowl. Serve the pork with the honey-mustard sauce.

Chorizo Beef Burgers with Green-Chile Mayo for Chuck Hayes

January 27, 2011


For Chuck Hayes
“Chuck Hayes made Blake Griffin look human.”
from Official site of The Houston Rockets
A defensive machine rallying to tire Blake the entire game.  Who else but Hayes could come back play after play to tire, wear down and take away Blake’s entire game.
A true gentleman with solid ethics wins my heart every amazing play.  Chuck enjoy this hearty burger to refuel your tired legs. 
Loaded with beef, chorizo and pepper jack cheese for a spicy kick!


LAC 83
HOU 96  

Emeril’s Pork and Chorizo Burgers with Green-Chile Mayo
Emeril Lagasse
serves 4
vegetable oil for grates
1/2 pound smoked chorizo sausage, fully cooked, casing removed, cut into 1 inch pieces
1 1/2 pounds ground pork (i used beef) 

2 garlic cloves minced
2 tsp Worcestershire sauce
1 1/4 tsp Cajun seasoning
3/4 tsp coarse salt
1/4 tsp cayenne pepper
4 ounces sliced pepper jack cheese (optional)
4 large hamburger buns
1/2 cup green chile mayo
romaine lettuce

heat grill to medium.
Clean and lightly oil hot grates.  In a food processor, pulse chorizo until finely chopped.
Transfer to a large bowl and add ground pork (i used beef), garlic, Worcestershire, Cajun seasoning, salt, and cayenne; mix gently.
Form mixture into 4 one inch patties.
(you can store, covered in fridge up to 1 day.)
Grill burgers, covered until cooked through 7 to 8 minutes per side.
During the last few minutes of grilling, top burgers with cheese if desired and grill buns until lightly toasted.
Place burgers in buns and top with green chile mayo.

green chile mayo
in a food processor, combine 1 cup mayo, 1 garlic clove minced, 1 poblano chile, roasted, peeled, and seeded and 1 tbsp fresh lime juice. blend until smooth, season with coarse salt and ground pepper.

Sweet Potato and Pecan Flapjacks for Kevin Martin

January 25, 2011


for Kevin Martin 


34 points and 4 assists..another great night for Kevin Martin. Why do I love Kevin? He walks on the court ready to play, with his childish grin is able to create points for himself  easily.  Also the boy can draw fouls..who doesn’t appreciate that night after night.  Great game Kevin, to help you ease into your next big night..a heaping plate of flapjacks.  Loaded with sweet potato, toasted pecans and cinnamon these babies offer you a protein packed breakfast. Enjoy Kevin! 




HOU 129
MIN 125


Sweet Potato and Pecan Flapjacks
by Cooking Light

1 1/4 cups all purpose flour (about 5 1/2 ounces)
1/4 cup chopped pecans, toasted
3 tbsp yellow cornmeal
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1 cup fat free milk
1 cup mashed cooked sweet potato
3 tbsp brown sugar
1 tbsp canola oil
1/2 tsp vanilla extract
2 large egg yolks
2 large egg whites, lightly beaten
1. Lightly spoon all purpose flour into dry measuring cups, level with a knife. Combine flour and next 5 ingredients (through cinnamon) in a large bowl, stirring with a whisk.
2. Combine milk, sweet potato, sugar, oil, vanilla, and egg yolks, stirring until smooth; add to flour mixture, stirring just until combined. Beat egg whites with a mixer at high speed until soft peaks form, fold egg whites into batter. Let batter stand 10 minutes.
3. Heat a nonstick griddle or nonstick skillet over medium-high heat. Coat griddle or pan with cooking spray. Spoon about 1/4 cup batter per pancake onto griddle or pan. Cook 2 minutes or until tops are covered with bubbles and edges look cooked. carefully turn pancakes over, and cook 2 minutes or until bottoms are lightly browned.
yields 6 servings
serving size 2 pancakes
calories 276
fat 7.9 g
protein 7.7 g
carbs 43.7
fiber 2.8g
iron 2.7