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Switching It Up [Whole Wheat Salsacakes]

Posted Jan 16 2013 12:53pm

So today I thought I’d switch things up a bit…  How about a What I Wore Wednesday?!

What I wear when I wake up…  Fuzzy Shrek-like slippers, courtesy of Steve Madden.


What I wear to the gym…  Typically stretchy pants and a tank-top.  I received these yesterday from pv.body [my first pink package].


Who am I kidding, I can’t do a WIWW post!  I live in slippers and stretchy pants, regardless of whether it’s morning, noon, or night.  Unless I’m at work and then I manage to put on a dress or a skirt.  I commend all of y’all who can do fashion posts, but I’ll stick to sharing my Pinterest fashion finds ;)   Moving onto food…

Thanks to Jenn from Peas & Crayons for hosting another tasty link-up!


Coffee is a morning must.


While Charlie oftentimes will choose chicken for breakfast…  I much prefer pancakes.

At first bite I wasn’t all that enthralled with almond butter, but after devouring this breakfast it may have redeemed itself.  Despite being the the crunchy variety, it’s still super creamy and makes for a perfect coating all over the pancakes.


I used this recipe but added strawberry preserves into the mix.


Peanut Butter and Jelly Oatcakes topped with peanut butter frosting and a slather of almond butter and a spoonful of strawberry preserves.

Snacky style lunches are my favorite.  They take little effort to put together at the crack of dawn and they allow me to have a little bite of everything- crispy and crunchy, savory and sweet.  Side note: I heart VitaTops but VitaCakes are itty-bitty and gone in 2-bites, which leaves me wanting more.

1:16:13 Lunch

Fresh fruit and veggies, yogurt, a turkey sandwich, crackers, and a mini VitaCake .

I’m not entirely sure what to call this, but by the time I ate it as my afternoon snack all of the cereal had absorbed the milk-yogurt mixture and it reminded me of bread pudding…  Berry Good Cereal Pudding?!


different varieties of cereal + TJ’s Very Cherry Berry Blend + a mixture of Silk light soymilk and plain Chobani .

As if my pancake obsession couldn’t get any more predictable, brinner was what was for dinner.  But this time I switched things up and made my first batch of salsacakes, inspired by this girl’s comment on my breakfast pancake picture posted on Instagram .  I was blown away with how tasty they were and cannot wait to try making more savory styles in the future!


Whole Wheat Salsacakes

¼ cup oats

¼ cup white whole wheat flour

1 teaspoon baking soda

2 eggs [or ½ cup egg whites]

2 tbsp- ¼ cup water

a spoonful of salsa

*use less water for thicker pancakes, more water for thinner pancakes*


1.  In a bowl, add all of the ingredients and whisk until the batter is smooth.  Note: I add the dry ingredients first, then the wet ingredients.

2.  Spray a medium-sized skillet with non-stick cooking spray and place over medium heat.

3.  For each pancake, spoon 2 generous tablespoons of batter into the pan.  Cook each pancake until a few bubbles form and burst, approximately 1 to 2 minutes.

4.  Flip the pancakes with a spatula and cook until browned on the underside, 1 to 2 more minutes.

5.  Serve the stack of ‘cakes with your favorite toppings and enjoy!


Salsacakes topped with plain Chobani + salsa + avocado.

And as always, I have to end the day on a sweet note.


A crumbed Pumpkin Coconut Oat Muffin + dark chocolate chips + Joe’s O’s + Silk.

P.S. Since I had a double dose of pancakes yesterday, I switched things up this morning and tried my hand at stuffed french toast.  One word: heavenly!


Almond butter raisin stuffed french toast with plain Chobani + strawberry preserves.

Question:  What’s the tastiest thing you’ve eaten lately?

Question:  What type of clothes do you tend to wear?  Comfy and casual, simple and stretchy for me!

— Allison

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