Savory Corn Pancakes and Pan-Browned Brussles Sprouts

This weekend was good. Restful and free from scheduling -- thank goodness! Friday night, we had planned to head downtown for the monthly arts fest -- but at the last minute, our inner homebodies swayed us in another direction. You see, we only have one TV. We've always thought it was enough (and still do, really). But lately, we've been wanting one in the bedroom. Or just upstairs so we can enjoy different programs at the same time (we often don't agree on what to watch). I, for example, want to view yoga DVDs while Stephen wants to watch Shark Week. So, we caved and bought a nice, sleek 26-incher.

And from THAT, we decided to also move around our bedroom furniture. I didn't get great photos because we also want to paint and finish several other things in this room. But it went from this layout . . .


To this . . .


Yeah. The house is a constant project. If you'd like to see more of our humble abode, just head over to our house tour.

Saturday, we woke early and headed out on mid-length runs -- mine was an 8-miler, Stephen's was a 9. Great day for a run, too. The temps were in the upper 60s with pretty much zero humidity. A marathon training girl could get used to it! Unfortunately, though, it looks like summer is back today. It's already steamy. Anyway, my favorite part of Saturday was the afternoon/evening. We trekked to Ithaca to visit some of our best friends.


I even took my first set of maternity photos! They turned out beautifully :)


Sunday I was "supposed" to run 19 miles. However, I decided that the plan I am following is too advanced. I have officially dropped down to the same plan I did last year (Hal Higdon's Intermediate I). I gave myself a day off from running because I'm already caught up with my long runs according to that plan. Instead, I biked 25 miles around my neighborhood. It was fun to change things up a bit.

And now, the recipe I promised you on Friday!


Savory Corn Pancakes and Pan-Browned Brussles Sprouts

What you'll need . . .

• 2 scallions, thinly sliced
• 1 15-ounce can of corn kernels, low or no sodium
• 1/2 cup almond milk
• 1/2 cup whole wheat flour
• 1/2 cup stone-ground cornmeal
• 2 eggs (we used Bob's Red Mill replacer equivalent, follow package instructions)
• 1 egg yolk (we added two tablespoons water)
• 1 teaspoon black pepper

Method . . .

1. Whisk together the flour and cornmeal in a medium bowl. Set aside.
2. In a food processor, blend a little more than half the can of corn kernels and the almond milk. Pulse until smooth.
3. Beat in eggs and yolks (or replacer and water).
4. Pour wet ingredients into the dry. Stir until just combined.
5. Fold in scallions and rest of corn kernels. Add pepper.
6. Heat skillet, add some oil, and cook as you would for normal pancakes.
7. We topped ours with melted brie and raspberry jam. Just sayin' :)

To make the Brussels sprouts, all you need to do is cut fresh ones in half. Also cut half a medium onion into slices (and set aside). Steam the Brussels sprouts on the stove or in your microwave. Then, in a pan over medium-high heat, pour in a bit of olive oil and add the onions and cook until glassy. Add in the Brussels sprouts and turn up the heat a bit. Add in a splash (1 teaspoon) of lemon juice and salt, pepper, and garlic powder (to taste). Continue cooking until browned.


Other Monday morning stuff:

• This week is our Healthy Living Celebration! We're super excited because we've received TONS of stories from readers about what inspired them to get up off the couch and live the healthy life. Check back for some major inspiration starting this afternoon.
• If you haven't yet, enter our SHUTTERBUG GIVEAWAY for your chance to win a pretty trivet.
• We posted yesterday -- and we usually don't post on weekends. Check out Exercise: What's Too Much? if you missed it!

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