Tag Archives: Lemon

Protein Pancakes and Refrigerator Jam

Protein Pancakes with Chia Refrigerator Jam

Protein Pancakes with Chia Refrigerator Jam

Protein Pancakes with Chia Refrigerator Jam

I am so thankful I saw a friend post this pancake recipe on Facebook! They are delicious! With only 3 ingredients you wouldn’t expect them to be tasty and I certainly didn’t expect them to cook up just like regular pancakes. Okay, okay…they aren’t quite as fluffy as regular pancakes but I’m willing to take a flatter pancake to not crash and be starving an hour after eating the other carb and gluten laden pancakes. This is also a great recipe for those of you who say to us, “I’m so sick of eggs. What else can I eat for breakfast?”

This same person posted a refrigerator jam recipe too. And I thought it would be delicious on the protein pancakes. I was right! I couldn’t find her original post with the recipe but a quick google search for chia refrigerator jam and I had a number of recipes to choose from. I’ll show you below the combination that I came up with. It was delicious and super refreshing but in the future for pancakes I would omit the lemon. As we’re in blueberry and raspberry season now, I would use one of those if I were you!

Protein Pancakes: Protein Pancake Ingredients

1 banana

2 eggs

1 scoop protein powder

Optional:

½ tsp of cinnamon

Dash of sea salt

Instructions:

Mash banana with a fork, add the eggs and protein and mix together.

Mel t butter in a skillet on med/low heat.

Pour in batter and cook 2-3 minutes on each side.

Mashed Bananas Protein Pancake Batter Protein Pancake

Strawberry Chia Seed Jam:Jam Ingredients

1 lb strawberries, hulled and washed

1 tablespoons maple syrup

3 tablespoons chia seeds

Zest of one lemon

Quarter of a lemon wedge

Instructions:

Put the strawberries in the base of a food processor or blender and pulse until desired consistency. Transfer pureed berries to a small bowl and combine with maple syrup, chia seeds, lemon zest and juice of lemon wedge.

Transfer jam to a glass container and cool to room temperature before storing in refrigerator. Jam will thicken as it cools.

Jam will last up to two weeks in the fridge.

Lemon Zest Strawberry Strawberry Chia Jam

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Fennel, Grapefruit and Parmesan Salad

 

My mother in law made this salad a couple of years ago and I thought it was fantastic. I had always meant to ask her for the recipe but kept forgetting until this year when we began participating in a CSA. We happened to have an abundance of fennel and our neighbors with whom we’re splitting the CSA don’t really care for it.

Fennel, celery and parsley all from our CSA!

This recipe is so easy and so tasty I don’t know why I didn’t get it sooner. It just tastes like summer!!  I hope you enjoy it as much as we do.

Fennel, Grapefruit and Parmesan Salad

2 large fennel bulbs
2 lemons
1 grapefruit (or navel orange)
1 3 oz. piece of Parmesan cheese
1/2 cup Italian parsley chopped

Cut off feathery tops of fennel at the base of the stalks and remove outer layer of the bulb.  Thinly slice and arrange on a platter.  Cut grapefruit or orange into segments and place on top of fennel.  Using a vegetable peeler, shave strips of Parmesan over the top.  Drizzle with good quality olive oil and the lemon juice.  Sprinkle with salt and serve.

For a twist you can add artichokes, celery and/or black olives.  Instead of lemon juice you can use white balsamic or white wine vinegar.

 

 

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