How to Make Muesli Pancakes


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Breakfast is the most important meal of the day, kick-starting your metabolism. Start your day with a wholesome, nutritious breakfast, and your body and brain will be functioning efficiently all through the day. Some healthy breakfast choices include oatmeal, pancakes, muesli, fruits, and milk. Pancakes are easy to make and homemade pancakes taste even better. Muesli in itself is a highly nutritive dish. Made with rolled oats, nuts, fruits, and eaten with milk, it provides you with the necessary carbohydrates, fiber, and proteins your system requires. If you like muesli, have you tried making muesli pancakes? If not, now you can. It’s incredibly simple to make and will certainly be a hit with your family. You can buy pre-packaged muesli from the stores. Have a look at the recipe below.

Recipe for Muesli Pancakes
(Serves 4)


  • 1 ½ cups flour
  • 1 tbsp baking powder
  • 2 cups milk
  • 1 egg
  • 3 tbsp oil
  • 1 cup muesli
  • 2 tbsp sugar
  • ½ tsp salt
  • Cooking spray


  • In a large bowl, add flour, sugar, muesli, baking powder, and salt.
  • Add milk, egg and oil to this dry mixture and mix it thoroughly. Make sure the batter is not too lumpy.
  • Lightly grease a skillet with the cooking spray and place over medium heat. Using a ladle, scoop out the pancake batter and pour on to the skillet to make individual pancakes.
  • Cook till the top side begins to sizzle, then flip them over. Continue cooking till both sides are a lovely golden brown.
  • There you are! Your muesli pancakes are ready. Serve them with maple syrup.

Recipe Variations

  • Serve the pancakes with a dollop of butter.
  • Instead of maple syrup, you can use honey or jam.
  • If you want to keep blood sugar in check, omit the sugar.
  • Cutting back on fat too? Do not use oil while making the pancakes. You will still need some to grease the pan or skillet though, if you do not use cooking spray.
  • You can use whole wheat flour instead of all-purpose flour. Or combine wholewheat flour and cornmeal in the ratio 3:1. For a healthier version, add one tbsp of wheat germ or bran as well. These will provide good fiber content.
  • You can also use the ready-made pancake mix instead of preparing the batter at home.
  • Add a few drops of vanilla extract to the pancake batter for a unique flavor.
  • Muesli usually contains fruits, but you can still try out some of these suggestions. Cut thin slices of banana, apple, peach, plums, raspberries, or strawberries. In a microwave-safe dish, arrange the slices and sprinkle sugar on top. Microwave on high till the fruits soften. Add a dash of cinnamon powder over the fruits and arrange these fruits over the pancakes. Or instead of the microwave, cook the fruit slices in the skillet and then place them on the pancakes.
  • Add walnuts to the pancake batter for a crunchy, more wholesome dish.
  • Indulge your kids. To the pancake batter, add chocolate chips. Be careful with the added sugar or the pancake may turn out to be very sweet. Kids will definitely love the chocolaty taste and eat them without much hassle!
  • Here’s another interesting kid-friendly variation. Using pancake molds to make pancakes is an excellent way to get your kids to eat this healthier version of their favorite breakfast recipe. You get molds in all shapes from hearts to animals, cars, and even cartoon characters. Get creative and decorate the pancakes to make faces! Use fruit slices to make the eyes and nose and honey or maple syrup for the hair and lips (and even whiskers).
  • Don’t have molds? Do this. Make one big pancake and two much smaller pancakes. Use the bigger pancake as the face and the smaller ones as ears, and place them accordingly (like a Mickey Mouse). Decorate the face appropriately.

So there you have, an easy and nutritious breakfast recipe with a whole lot of variations. Try it out this weekend as a change from your everyday breakfast menu, and trust me, your family will be impressed and hungry for more!


Turkey Meatballs with Tomatoes and Basil Recipe


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Prep time: 20 minutes                        Cook time: 35 minutes



1 1/2 pounds ground turkey (ground turkey thigh meat if available)
1/2 cup bread crumbs
1/2 cup sour cream
1 egg
2 tablespoons minced fresh basil
2 teaspoons Kosher salt
2 teaspoons minced fresh rosemary
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon fennel seeds
1/2 teaspoon red pepper flakes
1/3 cup flour, for dredging
1/4 cup olive oil
2 large garlic cloves, minced
1/2 jalapeno chile, seeded, minced
3 tablespoons chicken stock or white wine
1 1/2 pounds fresh tomatoes, roughly chopped (can sub one 28-ounce can of crushed tomatoes)
1/4 cup fresh basil, sliced thin


1: Place the ground turkey, bread crumbs, sour cream, egg, minced basil, salt, minced rosemary, oregano, thyme, fennel seeds, and red pepper flakes in a large bowl. Using your (clean) hands, gently mix together. Place dredging flour in a shallow bowl. Form 1 1/2 to 2-inch diameter meatballs, and roll them in the dredging flour, and set them aside. You should have approximately 18 to 22 meatballs.

2: In a large, shallow sauté pan, heat the olive oil over medium high heat. Gently add the meatballs to the pan. Do not crowd the pan, you may need to work in batches. Once the meatballs are sizzling in the hot oil, reduce the heat to medium low and gently cook them on at least 3 sides, until the meatballs are browned all over and cooked through, about 10 minutes per batch. (Gentle heat will make it take longer for the meatballs to brown, but will ensure that they get cooked through.) Use tongs or a slotted spoon to remove the meatballs from the pan to a bowl.

3: Add the garlic and jalapeno to the pan and cook for 1 minute. Add the chicken stock or white wine, increase the heat to high and boil it down to the point where a wooden spoon leaves a marked trail through the pan.

4: Return the meatballs to the pan and coat with the pan sauce. Add the fresh tomatoes and toss to coat. Cook for 4 minutes or until the tomatoes just begin to break down. Do not overcook the tomatoes. Turn off the heat and toss in the fresh basil.
Serve with fresh mozzarella, parmesan or pecorino cheese. Serve alone or with pasta, rice, or in a sandwich roll.

Yield: Serve 4 to 6.

The Best Chicago Pizzas


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If you visit Chicago, you have to try deep-dish pizza. Thick, doughy crust topped with loads of cheese, sauce, and toppings makes this pizza truly unique. One slice is enough to leave you feeling stuffed, but also wanting more. Many stores have tried to replicate the deliciousness that is Chicago pizza, but only a few have truly succeeded in making the best pizza in town.

Lou Malnati’s

Lou Malnati’s deep-dish pizza is incredible. The first Lou Malnati’s opened in 1971, and they have been making great pizza ever since. Their crispy, “Buttercrust” is deliciously sweet and savory all at once. Topped with your choice of toppings, this pizza will not disappoint. They offer a host of topping options, from almost any vegetable you can think of to several different meats. They also offer low-fat cheese and a gluten-free crustless pizza for those with dietary restrictions. This is a pizza best enjoyed within the city limits in one of their fun and fanciful storefronts, but if you don’t live in the area or aren’t visiting any time soon, you can get the pizza shipped to anywhere in the United States. Order one today and see what all the fuss is about.


Giordano’s world famous stuffed pizza is also a Chicago favorite. This pizzeria was opened in 1974 and the franchise has grown to incorporate several neighborhoods of Chicago, as well as many suburban locations. The crust is less crispy and doughier, and the cheese just melts in with the crust, creating a pizza experience best enjoyed with a fork and knife. With the sauce on top of the cheese and toppings, this is truly a unique pizza, and definitely one of the best pizzas in Chicago. You can top your pizza with almost anything you can think of, and you can’t go wrong with any choice. Looking for a gift for a pizza-lover in your life? Giordano’s also ships partially baked and frozen pizzas anywhere in the United States.

Gino’s East

Opening in 1966, a full five years before Lou Malnati’s, Gino’s East is definitely a staple of the Windy City. These hand-made deep-dish pizzas are absolutely crave-worthy. Gino’s East hasn’t changed their recipe at all in the past 45 years, and all that care and experience gives you one of the best pizza experiences Chicago has to offer. The golden crust, chunky tomato sauce, and aged cheese may look similar to other deep-dish pizzas, but the taste is distinct. Something about the combination of sauce, spice, and cheese makes this pizza truly unique. Like Lou Malnati’s and Giordano’s, Gino’s East pizzas are also available for local delivery and shipping outside the delivery area.

Chicago Pizza and Oven Grinder

From the 1920’s to it’s rebirth as the Chicago Pizza and Oven Grinder in 1972, the building that houses this Chicago favorite has seen quite a bit of history. From the St. Valentine’s Day Massacre to a fire in 1971, this building could regale you with stories about Chicago if only it could talk. The Chicago Pizza and Oven Grinder does not ship or deliver pizzas, but a visit to the building is totally worth the trip. Be prepared to wait in line, though, because this place is popular. When you do get a table, be sure to check out the creative pizza pot pies, a pizza with the dough on top and all the fillings underneath. It is delectable. Whether you’re visiting or you live down the street, this is definitely a restaurant you have to try.

Most of these establishments offer thin crust pizza and other menu items if deep-dish pizza doesn’t appeal to you. However, when you’re in Chicago, you absolutely have to at least taste this Windy City legend.

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