Multigrain Pancakes

Ingredients:
1/2 c white flour
1/2 c whole wheat flour
1/4 c quick cooking oats
2 Tbsp cornmeal
2 Tbsp brown sugar
1.5 tsp baking powder
1/2 tsp salt
1 cup milk (or more, depending on how then you like your pancakes)
1/3 cup plain yogurt
1 Tbsp oil
1 egg

Directions:
1. Preheat griddle/pan
2. Mix all dry ingredients in one bowl and wet ingredients in another. Stir together gently.
3. Cook.

Morning Glory Muffins

I modified this recipe from the back of my Gold Medal flour bag. So good!

Ingredients:
2 eggs
1/2 c oil
1/4 c milk
2 tsp vanilla
1 c all purpose flour
1 c whole wheat flour
3/4 c packed brown sugar
2 tsp baking soda
2 tsp cinnamon
1/2 tsp salt
1.5 c shredded carrots
1 c shredded apple
1/2 c shredded zucchini
1/2 c coconut (I used unsweetened, unsulfered)
3/4 c sliced almonds

Directions
1. Heat oven to 350. Grease muffin tin - I made 12 regular size and 12 mini muffins
2. Mix eggs, oil, milk and vanilla. Add flours, sugar, soda, cinnamon and salt and mix gently. Stir in carrots, apples, zucchini, coconut and 1/2 cup of almonds.
3. Place batter in muffin tins and top with remaining almonds.
4. Bake 20-25 minutes or until toothpick comes out clean.

Black Eyed Pea Stew with Rice

Perfect for New Years Day - gotta eat those peas to ensure a good year!

Ingredients
2 cups fresh black-eyed peas
1 tablespoon olive oil
1 cup finely chopped yellow onion
8 ounces turkey sausage halved lengthwise and cut into 1/2-inch pieces
2 cups vegetable or chicken broth

2 cups water

1 teaspoon salt
1/2 teaspoon crushed red pepper
1/2 teaspoon freshly ground black pepper
2 bay leaves
1 tablespoon cider vinegar
1 (28-ounce) can no-salt-added diced tomatoes
3 cups chopped fresh kale

cooked brown rice

Directions
1. Heat oil in a large saucepan over medium heat. Add onion to pan; cook 3 minutes or until tender. Add sausage; cook 4 minutes or until lightly browned.

2. Stir in broth; bring to a simmer, scraping pan to loosen browned bits. Stir in peas, salt, peppers, and bay leaves. Cover and simmer 45 - 60 minutes or until peas begin to soften.

3. Uncover and cook 15 minutes or until liquid begins to thicken.

4. Just before serving, stir in vinegar, tomatoes, and mustard greens; simmer 10 minutes or until peas are tender, stirring occasionally. Discard bay leaves.

5. Serve over brown rice.

It's really good with cornbread.