A New Coconut and Flax Protein Pancake

I have been experimenting a bit with pancake recipes again lately.  Eggs and omelets just don’t cut it every day for breakfast…

I do like the flavor that coconut flour brings to my morning cakes, but today I wanted something a little different so I added a bit of vanilla whey protein powder and ground flax to the mix.  They turned out really well… nice texture and great taste. 

The cake fluffs up quite nicelly, too… no need for baking powder this time.

I served it with a bit of sugar free syrup and some fresh strawberries… if I had thawed frozen berries, I wouldn’t bother with the syrup at all.  You could also top these with your favorite nut butter or a bit of honey or maple syrup too.

Coconut and Flax Protein Pancake
Makes 1 serving

• 1 Tbs milled flax seed
• 1 Tbs coconut flour
• 1 Tbs vanilla whey protein powder
• 1/4 cup egg whites (2 egg whites)
• splash of water
• dash of cinnamon

1. Mix together the flax seed, coconut flour, protein powder and egg whites in a bowl.
2. Add a splash of water and cinnamon and mix again.
3. Pour into a heated non-stick pan and cook for about 3 minutes.
4. Flip and cook the second side for about another 2 minutes.
5. Remove to plate and serve.

Per serving.
Weight Watchers P+ = 3.
Calories 142; Protein 15g; Carbohydrate 8g; Fat 5g; Fibre 5g.

Flipped and cooking the second side.

Plated and ready to enjoy.

There you have it!  Gluten free, grain free, low in carbs and high in protein.  Just right up my alley.  I know my WW buddies will appreciate the N.I. in these especially, and forgive me for the sugar free syrup!

Do you like coconut flour pancakes?

My Love Affair with Curry Continues...

I am such a big fan of curries… veggies, meats, sauces… and I even like my devilled eggs with a good dash of curry powder.

The spice turmeric has been given a lot of press recently and some studies show that it can reduce inflammation, fight infection and some cancers, and help with digestive problems.  Turmeric is a main ingredient in most Western curry powders. 

And apparently, according to some nutritionists, you should eat it along with black pepper to gain the most benefits.

I am thrilled to know that it is good for me, cause I just plain old LOVE it...  Love the taste, love the smell, and the heat from eating it!

Here are 5 of my favorite curry recipes…   I should tell you that I no longer use canola oil in my cooking, so if you happen to see that in any of my recipes, please note that I am now using either coconut oil or olive oil in its place.

Curried Vegetables

Curried Chicken Salad

Butter Chicken without Butter or Cream

I make this a lot… and now just use a couple of heaping spoonfuls of curry powder instead of the brand name paste.  It’s really just as good!

Carrot, Kale and Red Pepper Soup with Shredded Chicken

Low Fat Sweet Potato and Carrot Soup

There are several other curry recipes on the blog… just seach CURRY and you will find them.

Recently I asked some other foodies to share their favorite recipes  that have turmeric in the ingredients, too, and here is a few that I got in response.  Be sure to check them out… I will be trying some of them for sure!

From Laura at Sprint 2 the Table:

Eggplant Curry

Tempeh Mole Muffins

Smoked TVP Vegan ‘Bacon’ Bits

From Ariana at Ari’s Menu:

Curried Chicken Salad without Mayo

From Debbie at Live From La Quinta:

Tofu Scramble

From Jennifer at The Fit Fork:

Mini Turmeric and Tomato Frittatas

Are you a curry fan?  Care to point me to your favorite recipe?

Acorn Squash Bowls with Eggs

I am always trying to come up with new ways to have eggs for breakfast!  I had a  lovely little orange acorn squash in my veggie basket on the counter and decided to make Acorn Squash Bowls with Eggs… a fun change.

They turned out so well, I just had to share!  If you don’t have ham or don’t eat it, don’t let that deter you… just crack your eggs directly into the squash ‘bowls’.  A few herbs or crumbled bacon pieces would add some lovely flavor, too.

Acorn Squash Bowls for Eggs
Makes 2 servings

• 1 small acorn squash
• 2 thin slices of deli ham
• 2 eggs
• Salt and pepper to taste

1. Preheat the oven to 350°F.
2. Wash the squash and then cut it in half crosswise.
3. Scoop out the seeds and then cut a bit off the outside of each squash half so they will sit securely on a plate.
4. Microwave the squash till soft, about 6 minutes.
5. Place the pieces of squash, cut side up, on a baking sheet.
6. Place a thin slice of deli ham in each ‘bowl’ and then crack an egg on top.
7. Bake for 25 minutes for a slightly soft yolk.  Alter the amount of cooking time (a couple of minutes more or less) based on the firmness of yolk you prefer.
8. Remove to serving plates and sprinkle with salt and pepper to taste.

Per serving.
Weight Watchers P+ = 4.
Calories 165; Protein 12g; Carbohydrate 17g; Fat 6g; Fibre 5g.

Wash and cut the squash, then scoop out the seeds.

Place a slice of deli ham and an egg into each ‘bowl’.

I like a soft yolk so baked them for 25 minutes… adjust to your personal taste.

The sweet squash really complements the flavors of the ham and eggs.

Are you a squash fan too?