Baked Pear Salad

Another winner from Skinny Taste! The combo of savor pear, salty cheese and crunchy nuts make it! I reduced the olive oil, upped the vinegar and omitted the honey – I prefer a 2:1 ration when it comes to salad dressing. 

Ingredients:
2 large ripe pears, halves and cored
1 tbsp olive oil
2 tsp dijon
2 tbsp white balsamic vinegar
5 c spinach, arugula, or fav green
2 oz gorgonzola
1/2 c toasted pecans

Preheat ovento 350.

Place a piece of parchment on a small pan. Season pears with salt and pepper, place  cut side down on parchment and spray with olive oil. Bake 30 min and let cool for 10.

Combine oil, vinegar, Dijon, salt and pepper in a small jar and shake to combine. 

Toss the greens with a little dressing. Too with cheese, nuts and pear.

Serves 2 – 4.

Banana Pecan pancakes

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Dorie Greenspan’s pancake and waffle cookbooks are my go to on Sunday morning – and she never lets us down! These are far from low-fat, but they are so satisfying, I can have just one or two. I always double the recipe and freeze extra for weekday breakfast.

3 c four
1/4 c brown sugar
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp ground nutmeg
1/4 tsp salt
3 c buttermilk
4 large eggs, lightly beaten
6 TBSP butter, melted
4 TBSP pure maple syrup
1 tsp vanilla
1 c puréed banana
2 c chopped pecans

Whisk dry ingredients in a large bowl. Add wet, stir till well combined.

Cook on a griddle over medium high heat for about 2 minutes per side.