Breakfast: Pumpkin-Banana pancakes, hardboiled egg and sliced strawberries
Lunch: Breaded and baked chicken strips, steamed carrot slices and strawberries
Afternoon snack: Puffs and organic yogurt
Breakfast: Pumpkin-Banana pancakes, hardboiled egg and blueberries
Lunch: Spaghetti, steamed vegetables and clementines
Afternoon snack: Puffs and organic yogurt
Breakfast: Pumpkin-Banana pancakes, hardboiled egg and honey dew melon
Lunch: Turkey quesadilla, black olives and sliced avocado
Afternoon snack: Sliced strawberries and peanut butter crackers
Breakfast: Pumpkin-Banana pancakes, hardboiled eggs and sliced strawberries
Lunch: Peanut butter and mashed banana roll up in a wheat tortilla, steamed baby carrots, 1/2 string cheese and whole grain Goldfish.
Afternoon snack: flavored rice cake and organic yogurt
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Pumpkin-Banana Pancakes
Ingredients:
2 very ripe bananas
1 15oz can of 100% pumpkin puree
1 TBS cinnamon
1 tsp pumpkin pie spice
2 cups pancake mix
1 1/2 cup vanilla almond milk
1/2 cup hot water
Method:
Mash the bananas. Add pumpkin puree, pumpkin spice and cinnamon. Add pancake mix. Add milk. Add water until the mixture gets a bit watery. Combine well after each addition. Cook on a lightly greased griddle. They take a bit longer to cook than normal pancakes so be patient.
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