Goin’ Nuts!

I love nuts. I feel kind of weird making a post about nuts but it’s necessary. The American Heart Association recommends that we eat about four servings of unsalted nuts a week. Eating nuts benefits heart health and lowers your cholesterol. Some nuts contain Vitamin E, fiber and unsaturated fats. Nuts are as much as 80 percent of healthy fat. Even though the nuts are considered “good fat” we have to be mindful and portion control. I am the total hypocrite as I type about portion control. You put a bag of almonds, cashews, pecans, walnuts, peanuts ..I sound like Bubba from the movie Forrest Gump..HaHa..all I’m saying is that it could definitely be a problem..and let’s not forget the honey roasted sunflower seeds! I won’t lie to you all my portion control with nuts is never really successful. The one handful of nuts that I am suppose to have turns into two handfuls..sometimes three! Someone save me! I have decided that since I have a slight discipline problem with my nut intake I will stop buying them for snacks as much. I looked up some recipes on Shape.Com that included nuts so that I can still eat what I love but switch it up to have more control and make things more exciting. I found a recipe for pistachio pancakes that I think even the little kids will love. Let me know how your pancakes turn out!

Pistachio Pancakes

1/4 cup pistachios, finely chopped
1/2 tablespoon butter, melted
1/3 cup plain, nonfat Greek yogurt
1/4 cup nonfat milk
1/4 teaspoon vanilla extract
2 egg whites
1/2 cup plus 1 tablespoon white whole-wheat flour
1/2 teaspoon baking soda
1/2 teaspoon sugar
1 dash salt
4 drops green food coloring
Cooking spray

1. Combine pistachios and butter in a small bowl and set aside. In a medium bowl, mix yogurt, milk, vanilla extract, and egg whites. In a large bowl, combine flour, baking soda, sugar, and salt. Gradually pour yogurt mixture into flour mixture and whisk until evenly blended. Fold in food coloring and pistachio mixture.
2. Spray a non-stick skillet with cooking spray and set over medium heat. Pour in 1/4 cup batter and cook 1 to 2 minutes. Flip and cook another 1 to 2 minutes.




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