Happy Canada Day… eh?

We Canadians are fairly modest in our national pride but on Canada Day, July 1st, we do wave the flag and love to celebrate our day with red and white… we wear it, we decorate with it, and we eat it!  It is our 146th birthday this year.

Oh Canada!

Here are some of my favorite red or red & white eats…

Paleo Pops

Vanilla and Strawberry Protein Pops

Balsamic Strawberries

Quick and Skinny Fruit Crisp

Strawberries with Shortcake and Whipped Coconut Cream…  I will be sharing more about this with you later in the week.

What is your favorite red or red & white food?

Egg Stuffed Portobello Mushrooms

I am so excited about this new dish that I could barely wait to post this idea and share it with you!  I am always on the lookout for new ways to enjoy my morning eggs, and this idea is fabulous.

I just know it would make a lovely dinner, too.

Last week my local produce market had Portobello mushrooms on sale… I picked up a package and then set it back down. I couldn’t really think of anything special to do with them so didn’t bother to buy them. 

Then my friend Kate sent me these pictures of some Portobellos she recently cooked.  You can bet I will be going back to get some now! 

Special thanks to Kate for allowing me to share her pictures and this idea here.

Egg Stuffed Portobello Mushrooms
Makes 2 servings

• 2 Portobello Mushrooms
• Salsa, about 1/4 cup
• 2 eggs
• Bit of coconut oil
• Salt, pepper, granulated garlic powder

1. Scoop the gills out from the underside.
2. Lightly brush the tops with liquid coconut oil, then season them with salt and pepper, and some granulated garlic.
3. Place them top down on a grill pan, fill the underside with salsa, and then crack an egg on top.
4. Bake them in the oven at 400° F for 20 to 30 minutes, depending on how solid you like the yolk of your eggs. 

 

Make sure to leave some room in the caps for the eggs when you put the salsa in the caps.

 

Bake or BBQ till eggs are cooked and the mushroom caps are heated through.

Beautiful!  Enjoy.

 

Thanks so very much,Kate.  I can hardly wait to try this out for myself. 

 

Are you a mushroom fan?  Portobellos?

More Grain Free Low-Carb Coconut Pancakes

I love coconut flour pancakes.  Have you tried them yet?

I am so happy to have found coconut flour use instead of wheat flour in various 'batter' recipes.

I made a slight tweak to my usual coconut pancake recipe,  and substituted 1/4 cup of egg whites for the 4th egg in this batch.  It lowers the fat content and raises the protein content slightly, and has the same great taste and texture of my originals.

If you haven't worked with coconut flour before, do flex your patience muscle.  It can very in moisture content from batch to batch... and you may need to add a bit more water to the recipe to get a nice consistency to your batter... but do start with a singe tablespoon and then add more after you mix it all very well, but only if you really need to!

Vanilla and Cinnamon Coconut Pancakes
Makes 4 pancakes

• 1/4 cup coconut flour
• 3 large eggs
• 1/4 cup egg whites 
• 1 Tbs water
• 1 Tbs vanilla
• 1/2 tsp cinnamon

1. Beat eggs and egg white together in a large bowl.
2. Add the coconut flour, water, vanilla and cinnamon, and mix well.
3. Lightly coat a skillet with non-stick spray and set over MEDIUM heat.
4. Use a 1/4 cup measure to spoon the batter into the pan.  Allow to cook 4 to 5 minutes till the edge dries a bit. It will not bubble like a regular pancake. 
5. Flip over and cook the second side for 3 or 4 minutes.
6. Remove to a plate to keep warm while you cook the rest of the cakes.
7. Serve with fresh fruit and a bit of syrup if you like.

Per serving of 2 pancakes without toppings.
Weight Watchers P+ = 4.
Calories 187; Protein 15 g; Carbohydrate 11g; Fat 9g; Fibre 6g

I love to have pancakes for breakfast occasionally and these are a great way to get them in without succumbing to grains!

Have you used coconut flour before?  Any tips to share?