Meet me in the kitchen

Ingredients:

• 2 tablespoons vegetable oil
• 4 spring onions
• 1 garlic clove (crushed)
• 1 piece fresh ginger (peeled and chopped)
• 1 carrot (matchstick cut)
• 1 red pepper (matchstick cut)
• 1 zucchini (matchstick cut)
• 1 1/3 cups sugar snap peas
• 4 tablespoons teriyaki sauce

Directions:

• Heat a large pan on high and add vegetable oil.
• Add spring onions, garlic and ginger, and stir-fry for 1 minute. Then reduce the heat.
• Be careful not to brown the veggies ... keep the heat down!
• Add carrot and red pepper, and stir-fry for 2 minutes.
• Add zucchini and sugar snap peas, stir-frying for another 3 minutes.
• Toss the ingredients using a spatula.
• Add teriyaki sauce and cook on high heat for a further 2 minutes. All the vegetables should be cooked, but not too soft.

Ingredients:

• 1 1/4 cups whole-wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon brown sugar
• 1/2 cup mashed baked sweet potato
• 1 egg
• 1 1/4 cups skim milk
• 1/2 teaspoon cinnamon
• 1 banana (diced)

Directions:

• In a medium bowl, mix together the flour, baking powder, salt and brown sugar.
• Add the sweet potato, egg and milk, and mix until smooth.
• Add the cinnamon. Stir in the diced banana.
• Place a large pan over medium heat and spray lightly with cooking spray.
• Drop large spoonfuls of batter onto the pan — pancakes should be about 3.5 inches wide. Cook until bubbly, about 2 minutes. Flip and continue cooking until golden brown.
• You can also top with slices of banana or other seasonal fruit.