Category breakfast

Hi Friends!

Time for another month of Secret Recipe Club!

Can you believe it?

This month I was assigned to the blog Dancing Veggies and I decided to make some Greek Baked Eggs! I loved this blog because there were TONS of vegetarian recipes to choose from. I had a great time browsing around.

I was inspired to try the eggs because hubby and I are all about greek food! Plus I just got some brand new Greek Seasoning from my Foodie Penpal!

I made a few changes to the recipe, namely adding salmon because I had some leftover and thought it would work well!

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Greek Baked Eggs & Salmon

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You haven’t had eggs until you’ve had eggs Greek style!

• Author: Author: Lindsay
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 1 1x

Ingredients

Scale1x2x3x

• 1/2 a red pepper
• 2 Tbsp onion
• 1 clove garlic
• 1 giant handful of spinach
• Greek seasoning, to taste (or use oregano and cayenne pepper)
• 1 piece of salmon, cooked and flaked
• 2 eggs
• 2 Tbsp tomato
• 1 Tbsp crumbled feta

Cook ModePrevent your screen from going dark

Instructions

1. Saute the pepper, onion, garlic and spinach with the seasoning until the spinach is wilted.
2. Add the salmon and stir to combine.
3. Transfer to a greased ramekin.
4. Top with two eggs.
5. Bake at 350 degrees until eggs reach desired doneness.
6. Remove from oven, top with feta and tomato and serve!

*if you don’t feel like baking your eggs, you could cook them in a pan and set them on top!
*if you like olives, add some of those to the mix!

Thanks to Dancing Veggies for some great recipe inspiration! This may be my new favorite way to eat eggs 🙂

Enjoy!
–Lindsay–

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Hi Friends!

As promised, I’m back today to give you the recipe for the banana crunch pancakes I made for lunch on Monday…oh, and again for lunch yesterday!

I’ve been teasing you on instagram & facebook with pictures like this:

That wasn’t nice, was it?!

Well have no fear…I’m here to share today. But first, let’s talk about a few things:

• I made these pancakes as kind of my own version of my all-time favorite Banana Crunch Pancakes from a restaurant we eat breakfast at sometimes called First Watch.
• I’ve tried to replicate these before using banana slices like they do and failed miserably…the banana slices were always sticking to the pan, or burning, or creating pockets so the batter right around them didn’t cook. I decided to see if I could solve this problem by just mashing the banana up to begin with to give them the banana flavor without having to deal with the slices. Success!
• Their version uses sliced almonds…I used chopped pecans a)because I had them and b) because chopping is a lot easier than slicing when it comes to nuts.

Oh, and the most important thing. If you make these and expect them to be light, airy and bisquick-like you are going to be VERY disappointed. You’ll probably cry. These are not light, airy pancakes. They’re dense, and chewy, and packed with protein, healthy fats and whole grains! They’re actually quite similar to my all-time favorite Whole Wheat Oatmeal Pancakes but with a few changes of course.

Are you ready for the recipe?

Whole Wheat Banana Crunch Pancakes

by Lindsay L

Prep Time: 5 min

Cook Time: 15 min

Keywords: stovetop breakfast healthy vegetarian agave greek yogurt oats banana

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Ingredients (8-10 pancakes)

• 2/3 c mashed banana (2 medium)
• 1/4 c Skim milk
• 1/4 c Chobani non-fat greek yogurt
• 1 egg
• 1 Tbsp agave nectar
• 3/4 c white whole wheat flour
• 1/2 c oats
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 – 1 tsp cinnamon
• 1 Tbsp ground flaxseed
• 1/4 – 1/2 c chopped nuts
• 1/4 – 1/2 c Love Grown Foods Simply Oats Granola

Instructions

1. Combine the wet ingredients in a small bowl.
2. Stir in the dry ingredients until just mixed.
3. Let sit while griddle heats up.
4. Ladle onto a hot, greased griddle.
5. Top with chopped nuts and granola and press lightly down into batter with your fingers.
6. Flip when bubbles form and cook through.

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Note: These pancakes will be moist, especially from the banana so I leave them on the griddle for a while, and press down on them with the spatula to help them cook.

I definitely suggest topping these pancakes with yogurt (read: more chobani!!) and sliced fruit. SO GOOD!

When I made them for lunch yesterday, I topped them with peach Chobani and a fresh peach. AMAZING. I really liked the peach/banana combo.

Either way, you really can’t go wrong 🙂

Enjoy!
–Lindsay–

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Hi Friends!

Happy Monday 🙂 Today I have a delicious new breakfast to share with you guys. As I’m sure I’ve mentioned on here before, quinoa is not my favorite. However, I know how healthy it is and what a great source of protein it is, especially for vegetarians, so over the past year I’ve been making an effort to eat it more often. This means I’m always searching for different recipes in hopes of finding some I really like.

The good news is, I’ve found a few over the past several months. The great news is I have one to share with you today!

As we all know, I’m a huge breakfast fan. In fact, a lot of days I eat it for multiple meals. Last week I made breakfast quinoa…and ate it for lunch….and it was delicious.

I cooked the quinoa in milk with some strawberries and it topped with with peanut butter, almonds, sliced bananas, a few chocolate chips and a drizzle of agave. Holy YUM!

Berry Breakfast Quinoa

by Lindsay L

Cook Time: 20 min

Keywords: stovetop breakfast healthy vegetarian low-sodium fruit quinoa

Ingredients

• 1/4 c quinoa, dry & rinsed
• 1/2 c milk
• 1/2 c berries
• dash cinnamon
• 1/2 tsp vanilla

Toppings

• nuts
• fruit
• chocolate chips
• nut butter
• agave/honey

Instructions

1. Combine the quinoa, milk, berries, cinnamon and vanilla in a small saucepan.
2. Bring to a boil, then reduce heat and simmer 15-20 minutes until liquid is absorbed.
3. Add toppings and serve warm.

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This recipe could easily be doubled to make a larger batch to eat throughout the week. I looked at some recipes that added the berries in after cooking, but I decided to just throw mine in while it was cooking. As a result, the berries kinda disolved into the quinoa making it a pretty pink color!

The only thing you need to keep in mind is that adding the berries means there’s a little extra liquid as they dissolve so you may need to cook the quinoa a bit longer than usual so all the liquid can be absorbed. Play around with the toppings to find a combo you like! Next time i’m adding greek yogurt!

Dig in, friends!

So tell me, what’s your favorite way to eat quinoa? Have you ever made a sweet version like this?

–Lindsay–

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Hi Friends!

First things first! The Lean Green Bean got a facelift!

Out with the old…

In with the new…

If you’re reading in a reader right now, be sure to click over to my homepage, check out the new look and let me know what you think! I’m completely and totally in love with it. I’ve been thinking about doing a redesign for a while now and finally took the plunge. I worked with Rita at Blog Genie who is nothing short of AMAZING. Seriously…if you’ve been thinking about redesigning your blog, getting a new header, switching from blogger to wordpress…pretty much anything blog related, I would HIGHLY recommend her. She has the patience of a saint. I had NO IDEA what I wanted my new header to look like and we went through about 10 drafts that were all drastically different before I was happy. She never complained, always answered my emails promptly and with smiley faces to boot 🙂

The only thing that isn’t done yet is drop down menus, which i’ll be working on for the new few days! So stay tuned for that 🙂

SO, just in case that wasn’t enough excitement for you for one day, I’ve got an amazing recipe to share with you also!

I’ve been on spring break this week, which means hubby and I have gotten to eat lunch together a few times! On Monday, I did a little sweet potato experiment that turned out WONDERFULLY!

Let’s take a look shall we?

What is that, you may ask?

Deliciousness in a sweet potato shell.

Sweet Potato Egg Boats

by Lindsay L

Prep Time: 10 min

Cook Time: 20 min

Keywords: bake microwave entree breakfast healthy vegetarian low-sodium black beans avocado feta sweet potato

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Ingredients (4 boats)

• 2 large sweet potatoes
• 4 eggs
• 1 can no-salt-added black beans, rinsed
• 1/4 c feta, crumbled
• 1/4 c salsa
• 1 medium tomato, diced
• 1/2 an avocado, diced
• shredded mexican cheese for sprinkling

Instructions

1. Preheat oven to 400 degrees F.
2. Poke the sweet potatoes with a fork and microwave 4 to 5 minutes, flipping once.
3. Slice in half length-wise and let cool slightly.
4. Scoop out the middle of each sweet potato boat and set aside.
5. Add 2 Tbsp black beans, 1 Tbsp feta and 1 Tbsp salsa to each boat.
6. Place the boats on a baking sheet.
7. Carefully crack an egg on top of each boat.
8. Bake for 10-20 minutes, depending on how well done you want your egg.
9. Top with a sprinkle of cheese, tomato and avocado.
10. Serve over the sweet potato innards that were scooped out and the remaning black beans.

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If your egg spills over the side, don’t worry. It happens to the best of us!

Enjoy 🙂

Happy Thursday!

–Lindsay–

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Hi Friends!

Happy Tuesday! If you’re a long-time reader of my blog, you’re probably quite aware of how much I love smoothies. I LOVE them. Always have. I love the endless combinations, I love how quick and easy they are and most recently, I love how healthy you can make them.

Confession: In December of 2010, I posted about making my first green monster. Then I promptly forgot about them and reverted back to my normal fruit-filled smoothies.

If you looked at my smoothies from last summer, they would look something like this:

Packed with fruit, fruit juice and ice…and that’s about it.

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Sometime during the summer of 2011, I decided I needed to get a little more serious about boosting the nutritional value of my smoothies. But I’m a creature of habit, so I wanted to ease into it!

In August, I added chia seeds to my smoothie for the first time and ate it out of a bowl because I loved how thick they made it!

In the fall of 2011, I was running a lot (for me) and I was having trouble finding things my stomach could handle eating after running. In October, I tried adding oatmeal to my smoothies for some post-run fuel.  It worked out perfectly for me.

In December and January, I gradually started adding spinach to my smoothies again. It started with a very small handful….and that handful gradually increased in size over the following weeks. At the same time, I made the switch from using flavored Greek yogurts in my smoothies to plain, non-fat Greek yogurt. I started by switching to half flavored-half plain, and then eventually phased out the flavored kind all together.

Pretty soon I was buying giant tubs of spinach & plain Greek yogurt at Costco to fuel my smoothie habit 🙂

Using these methods, I was even able to get the hubby hooked on green monsters. And yes, I call them green monsters. Even though mine are not totally green, and still have fruit in them….the fact that there is a green vegetable in my smoothies is a MAJOR accomplishment for me!

We’re now in March of 2012. I’ve decided that peaches are my favorite fruit for hiding the spinach taste. If I use just peaches instead of a berry-peach combo, and some extra spinach,  the smoothies get particularly green!

Most days though, I’m happy with my combination of a few frozen peaches and berries, a giant handful of spinach, several scoops of plain greek yogurt, some ice cubes, a splash of OJ and some chia seeds.

I know a lot of people add protein powder to their smoothies. I’ve tried a few brands but I’m SUPER picky about the taste of protein powders. I hate the chalky taste that most have, and I really hate the flavors, even chocolate and vanilla. But, if any of you use a really good kind that has no taste, I’d be all over that…. so let me know!!

So tell me: Are you a smoothie drinker? What do you do to make yours healthier? Leave the link to your favorite recipe if you have one!

Today’s Workout- Quick Med Ball Abs!

–Lindsay–

PS. I participated in a UK-US Food blogger swap and my goodies finally came in the mail the other day!!! Check out what I got from across the pond:

Loved these!

All sorts of fun bars!
So far I’ve tried the cocoa mint one and loved it!

Big thanks to Nicky at Kabocha Fashionista for hooking me up 🙂

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Hi Guys!

It’s Monday, and boy do I have a treat for you! Have you ever baked something and had it turn out so well that it just makes you kinda ridiculously happy? That’s how I feel about these. I feel like I’ve been in a little bit of a cooking rut lately, makings some things that are edible, some things that are good, but nothing GREAT. Well let me tell you, I’ve definitely busted out of that rut with these….and it brought a big smile to my face 🙂

Let’s back up…Over the weekend I whipped up some breakfast/snack bars using my new favorite ingredient- chickpea flour! I made a small batch because I wasn’t sure how they would turn out…but I loved them! You can’t tell there’s chickpea flour in them at all. I’m so excited to share them with you guys. I used my Pumpkin Oatmeal Bars as a starting point…but I wanted to make them healthier, and I didn’t have any pumpkin so I had to work around that.

These are gluten free as long as you use oats that are, and can easily be made vegan if you use a flax egg!

Healthy Breakfast Bars

by Lindsay L

Prep Time: 5 min

Cook Time: 20 min

Keywords: bake breakfast snack healthy vegetarian low-sodium banana chickpeas cranberry peanut butter

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Ingredients (12 bars)

• 1 c garbanzo bean flour
• 1 c oats
• 1/2 c oat flour
• 1 tsp cinnamon
• 1 tsp baking soda
• 2 Tbsp chia seeds
• 1/2 c natural peanut nutter
• 1/2 c brown rice syrup
• 2 egg whites
• 1 tsp vanilla
• 1 c mashed banana
• 1/2 c chocolate chips
• 1/2 c dried cranberries

Instructions

Mix wet ingredients in a medium-sized bowl.

Add dry ingredients and stir until combined.

Stir in the cranberries and chocolate chips.

Pour mixture into a greased 9 x 13 pan and bake at 375 degrees for 15 – 20 minutes.

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These bars are moist and delicious and packed with protein and fiber! You can customize them by adding different kinds of dried fruit, leaving out the chocolate chips or you could try subbing pumpkin or applesauce for the mashed banana! Also, when I first tested these I made a quarter batch, so this recipe can easily be halved or quartered. They could also be baked in a variety of different sized pans to get your desired thickness.

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I plugged this recipe into sparkpeople because I was curious about the nutrition facts and look what popped out:

 I was so pumped to see so much fiber and protein in them. The sugar is a little high, but some of it is natural from the banana, and if you left out the chocolate chips and used an unsweetened dried fruit instead of craisins it would be lower.

So there you have it. My new favorite morning snack 🙂

Today’s workout:

t’d been a while since I did a good tabata so I put one together that was all legs and by the end I was FEELIN THE BURN! One of my favs so far!

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Enjoy!
–Lindsay–

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Hi Friends!!

**EDIT: This post originally contained a giveaway which is now over so giveway info has been removed**

It’s a new week, a new year & we’re kicking things off right over here on The Bean! Today I’m FINALLY going to share the recipe for the Oatmeal Pancakes I’ve been tweeting about incessantly for the past few weeks.

I’m not kidding when I say I literally made these pancakes four times in one week when I first started my winter break in December. They’re so good. It’s been my experience that this either makes 3 giant pancakes or 7-8 smaller ones. I usually eat half the batch for breakfast and the other half for lunch. They’re great topped with more Greek yogurt and some fresh fruit, or some frozen fruit that’s defrosted to make a sort of fruit syrup.

So here you go- my new fav pancakes:

Whole Wheat Oatmeal Pancakes

by Lindsay L

Prep Time: 10 min

Cook Time: 10 min

Keywords: stovetop breakfast snack healthy vegetarian greek yogurt

Ingredients (6-8 pancakes)

• 2/3 cup Greek Yogurt (flavored or plain)
• 3 Tbsp skim milk
• 1 Tbsp applesauce
• 1 egg
• 1/2 c white whole wheat flour
• 3/4 c oats
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1 Tbsp ground flaxseed
• 1 tsp cinnamon

Instructions

1. Mix the wet ingredients in a small bowl.

2. Add the dry ingredients and stir until just combined

3. Cook on a hot griddle or pan!

Notes:

*If you’re looking for an extra dose of deliciousness, stir some granola into the batter and add some sliced bananas while they’re cooking!

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So there ya have it! I highly suggest you make yourself a batch of these ASAP!

Good Luck!
–Lindsay–

Today’s Workout:

1000 Workout-Legs

My legs were exhausted by the end and the next morning they were SORE. I loved it. I’ll be doing this one again for sure. Took me about 45 minutes but I wasn’t going as quickly as I could have.

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Good Morning!

I hope that those of you who celebrate had a wonderful Christmas filled with love and laughter. Today’s guest post comes from a relatively new bloggie friend of mine. I think Kelly & I found each other through our WIAW posts. Now we chat daily on Twitter and I love her blog and all the delicious recipes she whips up! Plus she’s totally adorable 🙂 Check out these delicious bagels she makes for her fam!

Hi Friends!

I’m Kelly and I blog over at Laughter, Strength, and Food. My blog is basically a collection of the little ramblings that go on in my daily life. I love to touch on health, fitness, food, and, definitely, fun! I want to thank Lindsay for giving me the opportunity to do a guest post for her while she’s enjoying the holiday with her family! She is a pretty amazing person and I’m truly honored!
Today, I want to share with you one of my favorite recipes. It’s a recipe that, no matter when I break it out, reminds me of Christmas.

Let’s start with a little back story. A few years ago, I started giving homemade gifts to my grandparents and my aunts and uncles. To be totally honest, this all started because there was that time when I was a poor college student.
Poor college student = cannot buy 1,000 gifts for Christmas.
Now, I know that my family never expected me to spend a lot of money on them, but my family is pretty important to me, so I always want to try and do something special for them. And…so begins the homemade gifts. I figured if I couldn’t spend a lot of money, I would spend a lot of my time. Besides, things are better when they have a touch of work and love in them, right!?

My gifts have included caramel apples, peppermint fudge, cinnamon roasted almonds, granola, and, my favorite…these pumpkin spice bagels that I’m sharing with you today.
Oh, and don’t let the use of dough and long ingredient list make you nervous. I used to be afraid of dough and recipes with a lot of steps, but these are really easy to make and are almost fool-proof!!

[print_this]
Pumpkin Spice Bagels
(from Taste of Home)
Ingredients:
2/3 cup + 2 tablespoons water, divided
1 package active dry yeast
1/2 cup canned pumpkin
1/3 cup packed brown sugar
1 teaspoon salt
1-1/2 teaspoon ground cinnamon
3/4 teaspoon ground nutmeg
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
3 cups of whole-wheat flour
1 egg white
1 tablespoon cornmeal

Directions:
In a small bowl, mix 2/3 cup water and yeast and dissolve. Pour into a large bowl and add pumpkin, brown sugar, salt, and spices (through cloves). Mix together until blended.
Add flour (approximately 3 cups) and mix until a stiff dough forms. Place dough on floured surface and knead for 6-8 minutes. The dough will feel ‘gummy’ and should ‘spring back’ when pushed with your fingers. When finished kneading, form dough into ball and place in a bowl sprayed with cooking spray. Flip ball of dough so the top of the dough is covered with the spray. Let rise for at least an hour.
Preheat oven to 400.
When dough is done rising, punch dough down and knead a few times. Divide dough into 6 pieces. Roll each piece into a ball and then shape into a ring.
Fill a large Dutch oven approximately half full of water and bring to a boil. Drop bagels into boiling water, two at a time, and boil for 45 seconds on each side. Remove to a cookie sheet covered with a paper towel to drain.
Spray clean cookie sheet with cooking spray and dust with cornmeal. Place bagels on cookie sheet. IN a small bowl, mix 2 tablespoons water with egg white and brush over top of bagels.
Bake for 15-20 minutes, or until bagels are crisp on the outside.
Yield: 6 bagels
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My family loved these bagels and now we have them every Christmas morning! I hope you and yours enjoy them as well!
Happy Holidays!!

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So tell us, what’s your favorite kind of bagel??

Enjoy!
–Lindsay–

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Yesterday was one of those mornings where I really needed some coffee….You know what I really didn’t need? For my coffee maker to throw a hissy fit and leak all of the coffee onto the counter and down under the refrigerator, instead of into the pot so I could drink it!

Needless to say, by the time I had that hot mess all cleaned up, I was running late and didn’t have time to make another pot. So I suffered through class without it and then came home and set to work brewing my second pot of coffee for the day.

The good news is, I have a nice little stockpile of coffee right now thanks to Foodbuzz. As part of the Foodbuzz Tastemaker’s program I was provided with two bags of Peet’s Coffee to taste and pair with breakfast dishes. (*I was provided with this coffee free of charge, however, all thoughts and opinions are my own.)

Cafe Domingo is a “blend of Central and South American coffees that is smooth, balanced and medium-bodied with more pure coffee taste. Peet’s coffee experts describe it as a medium roast cup with hints of toffee sweetness and clean crisp finish.”

Cafe Solano is a “blend of African, Indo-Pacific and South American coffees that is lively and aromatic. Peet’s experts describe it as a world blend with floral notes and a subtle fruit essence for a lively, yet rounded cup.”

I am no coffee expert. Would you believe I didn’t even drink coffee until finals week of my senior year of college? I basically just buy whatever kind the hubby wants and I only drink 1/2-1 cup per morning…some mornings I just skip it all together, although that’s harder to do in the winter because I always seem to be wanting to drink something warm!

I was immediately drawn to the description of the Cafe Domingo so I tried that first and really enjoyed it. The flavor was subtle, yet pronounced and was very smooth.

As I was thinking about what kind of foods go well with coffee, I realized that I generally tend to enjoy drinking coffee more on the weekends, when I’m eating things like eggs and pancakes, instead of cold cereal.

I wasn’t really in the mood for anything sweet yesterday, so after rummaging through the pantry and coming up with 1/2 a loaf of garlic bread (not garlic bread like the kind that goes with spaghetti…more like a baguette that was garlic flavored) I settled on a breakfast bread pudding of sorts.

Savory Breakfast Bread Pudding

by Lindsay L

Prep Time: 15 min

Cook Time: 45 min

Keywords: bake breakfast healthy vegetarian egg

Ingredients (8×8 pan)

• 3 cups diced bread, slightly stale
• 1 red pepper, diced
• 1/2 c onion, diced
• 1/2 c mushroom, diced
• 3 cloves garlic, minced
• 3 Morning Star breakfast patties
• 4 eggs
• 1 c skim milk
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• black pepper, to taste
• 6 slices fresh mozzarella cheese

Instructions

1. In a medium-sized bowl, combine the bread, peppers, onion, mushroom, garlic and breakfast patties.

2. Whisk the eggs and milk in a small bowl until well combined.

3. Pour the egg mixture into the larger bowl, add the seasonings and stir until everything is well coated.

4. Pour the mixture into a greased 8×8 baking pan and top with slices of cheese.

5. Bake at 375 degrees for 40-50 minutes or until eggs are set.

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It turned out better than expected!

This would be really good with any combination of vegetables, and I definitely would have added some spinach if I had some!

I also tried the Cafe Solano blend and although I didn’t like it as much as the Domingo, it was still good! It tasted a little bit sweeter to me and had a little bit less of a “coffee” taste.

What’s your favorite thing to eat with coffee?

Enjoy!
–Lindsay–

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Hi Friends!

Today I finally had the chance to try out my last Swanson product (that i was sent for free). When I chose the Organic Buckwheat Flour, I really had no idea what I was going to do with it. If you’ll recall, I had a bad experience with buckwheat groats so I thought I’d just ease into things with the flour already ground for me.

The only other time I’ve had buckwheat was a couple months ago when my parents were in town. We went out to brunch and I had Buckwheat Crepes. They were delicious but I could tell that a bunch of sugar had been added, especially to the fruit on top. I thought about making them at home…then promptly forgot about them.

When my flour arrived and I checked out the back of the bag, I was happy to see that crepes were one of the recipes on there. It must be a popular choice! Today when I got home for lunch, I decided to test out that recipe and whip up some crepes of my own.

I followed the recipe on the bag, with a few changes….and to my delight, they turned out perfectly! I’ve made crepes once before and it didn’t go nearly as smoothly as this did!

Buckwheat Crepes

by Lindsay L

Prep Time: 2 min

Cook Time: 10 min

Keywords: pan sear breakfast healthy vegetarian egg buckwheat

Ingredients (10 crepes)

• 2/3 c buckwheat flour
• 1/3 c white whole wheat flour
• 2 eggs
• 1 1/4 c skim milk
• 1 Tbsp honey
• Fresh fruit & Greek yogurt for filling

Instructions

1. Combine the flour and eggs in a medium bowl and stir with a fork.

2. Slowly stir in the milk and whisk until smooth.

3. Pour about 1/4 c batter into a hot pan (I sprayed mine with Pam). Tilt and rotate the pan to spread the batter out.

4. Cook for about 30 seconds or until a spatula slides underneath easily.

5. Flip the crepe over and cook on the other side for about 10 seconds.

6. Remove from pan and repeat.

7. Stuff with greek yogurt and fresh fruit and dig in!

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I did have a few lumps in my batter but it wasn’t a big deal. This made about 10 crepes. You could easily cut the recipe in half.

I filled my crepes with Greek yogurt and fresh fruit from the farmer’s market. SO. FREAKIN. GOOD.

I think I’m falling in love with buckwheat. I even ate one crepe plain. I’m not sure everyone would enjoy that, but I thought it was delicious 🙂

So tell me, do you like buckwheat? What’s your favorite way to use it?

Enjoy!
–Lindsay–

P.S. I went a little buckwheat crazy today and also used it in some bread. That’s coming soon in a guest post! Stay tuned!

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