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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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Artichoke Tuna Salad

Hello All! It’s good to be back with a new recipe for you all. Having a baby has slowed my posting down a little but I’m hoping to get back to it now that we’re getting used to this whole being parents thing.

I saw this recipe in a free Allrecipes.com magazine that came with my Better Homes and Gardens. You can see the original here. I thought it sounded interesting but decided to add tuna to mine. I made a few other substitutions as well. I’ve gotten away from buying sour cream because we never use all of it before it goes bad. However, when I need sour cream I typically use plain Greek yogurt instead. It’s been a great replacement and we often use it on the rare baked sweet potato or taco.

I hope you give this recipe a try and let us know what you think.

Artichoke Tuna Salad

Artichoke Tuna Salad

ARTICHOKE TUNA SALAD

1 (14 oz) can artichoke hearts, drained and choppedartichokes

1 (12 oz or 2 of the smaller) can(s) of tuna

1/4 c. mayonnaise

1/4 c. plain Greek yogurt

3 hard boiled eggshard boiled eggs

1tsp curry powder

Salt and ground black pepper to taste

Combine artichoke hearts, tuna, mayonnaise, Greek yogurt, eggs, curry powder and salt and black pepper in a bowl until well mixed. If you like a creamier tuna salad, add a little more Greek yogurt and mayonnaise.

Serve with some fresh raw veggies for a great meal!

The addition of a little cayenne pepper would also be good if you like spicy food.

Here’s another tuna recipe you might like! Thai Inspired Tuna Salad

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Gluten Free Organic Blueberry Coconut Superfood Muffins

Whew…that’s a mouthful but I PROMISE you will not be disappointed in these muffins. With Christmas rapidly approaching you’re probably looking for ways to lessen your stress. This recipe is perfect to make ahead and have ready on Christmas morning because the last thing you should be doing is standing in the kitchen when everyone else is gathering and enjoying the morning.

Here is the original recipe. All you have to do is a quick google search to learn more about Chia seeds as they are one the superfoods found in these yummy muffins. They are packed with omega 3 fatty acids, antioxidants, and fiber. Blueberries, as we all know, are a great source of free radical fighting antioxidants as well. Plus a little extra protein to go with the coconut oil to keep your blood sugar stable. Top them with a little organic butter and you have a great start to you Christmas morning or any day for that matter.

Gluten-Free Organic Blueberry Coconut Superfood Muffins

Preheat your oven to 350 degrees (F) while you gather the following items:

Muffin Ingredients

Muffin Ingredients

Hint: Always choose organic where possible, as organic foods are grown without the use of toxic chemical pesticides and herbicides.

1 cup of coconut flour
1/2 tsp of baking soda
1/2 tsp of baking powder
1/4 tsp of sea salt
5 free-range eggs
1/2 cup coconut butter (or oil) (make sure it’s in the liquid form or it won’t blend well)
1/2 c maple syrup
1 tsp vanilla
1/4 cup chia seeds
1 cup almond milk
1 cup blueberries (fresh or frozen)

2 scoops Biotics Whey Protein

Directions:

1. Mix 1/2 cup of almond milk with chia seeds and set it aside for 30 minutes. (They will thicken up pretty quickly. Mine were ready before 30 minutes.)

Chia Seeds Thickened with Almond Milk

Chia Seeds Thickened with Almond Milk

2. Combine coconut flour, baking soda, baking powder, protein powder, sea salt, vanilla, and maple syrup and mix well.

3. Add eggs, coconut butter, chia seeds (the texture should be thick) and the rest of almond milk.

4. Blend in the frozen blueberries by hand, being careful not to crush the blueberries.

5. Pour this batter into paper muffin liners that you’ve placed in a muffin baking pan. (You’re not really going to pour the batter, it’s very thick so scoop it into the muffin cups.)  Fill them completely.

Fill the muffin cups completely.

Fill the muffin cups completely.

6. Bake the muffins at 350 degrees (F) for 35 – 40 minutes, or until they are golden brown on the outside and completely cooked on the inside. (If you oven cooks hot like mine, reduce cooking time to 30-35 minutes. Check them with a toothpick to see if they are done.)

Top with butter and ENJOY!

HAPPY HOLIDAYS EVERYONE!

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Chunky Apple Muffins (grain free!)

Chunky Apple Muffins

This past weekend we had a bunch of family in town for Dr. Court’s birthday and my baby shower. I wanted to have something quick and easy for breakfast since we had 5 people (1 bathroom!) and a baby all needing to be ready by 10am. I made an egg veggie casserole ahead of time but I thought it would be nice to have muffins or something to go with it.

Dr. Court’s assistant Kate recently shared this recipe with me so I thought I’d give it a try. Wow! I am so glad I did. They were a huge hit! I can’t wait to make them again. I feel a little guilty eating them kind of like the Paleo Breakfast Bread but I don’t need to because they’re grain free. They do have a little maple syrup but I reduced it from the original recipe by half. I also added a little protein powder to them. We use Biotics Research Whey Protein as it is not flavored and can easily be added to recipes like this. In fact, I often add it to things that I bake.

Chunky Apple Muffins

Muffin Ingredients!

Makes 12 muffins

2 c. almond flour

3 T. coconut flour

1/2 t. baking soda

2 scoops Whey Protein powder

1/2 t. salt

1 t. cinnamon

1/4 c. maple syrup

1/4 c. olive oil

2 t. vanilla extract

1 organic egg

1 large organic apple, peeled, cored and diced

 

Preheat oven to 350 degrees. Line a muffin tin with paper or silicone cups and set aside.

Combine almond flour, coconut flour, baking soda, protein powder, salt and cinnamon in a large bowl.

In a separate bowl, whisk together maple syrup, olive oil, vanilla and egg.

Add wet mixture to flour mixture and mix until fully moistened.

Fold in chopped apples.

Spoon the batter into muffin tin, dividing batter evenly between all 12 cups.

Place batter in muffin cups.

Bake for 25-27 minutes, until muffins are set and golden brown.  Allow muffins to cool in pan for 30 minutes before serving. (Mine didn’t need to cook as long as the recipe states so, I suggest checking them around 20-23 minutes.)

Enjoy with some cream cheese or butter!

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Roasted Cabbage

Roasted Cabbage

Just in time for a fall…another recipe from pinterest….I wasn’t kidding when I said it was addicting. This is a super easy side to make for two reasons 1) you probably have all ingredient for the marinade already 2) it takes minutes to throw together. As we’ve have an abundance of cabbage in our CSA lately, we’ve had this several times. It’s a great way to use the “other half” of a cabbage. I find that when using cabbage I rarely use the whole thing and then I need to find something to do with the rest. This has become a “go to” for using up cabbage. For the two of us we’ll have a wedge a piece but for a larger family you could cut the wedges in half and serve another veggie with it. I didn’t change anything from the original recipe I saw online. However, I’ve made it using soy sauce instead of Worcestershire and I’ve left the lemon out when we didn’t have any on hand and it was still tasty! I also think you could play around and add different spices to change it up a bit. The original blogger talks about making it on the grill but I’ve never tried it that way.

Let me know if you come up with another variation!

Roasted Cabbage

Ingredients for marinade

 

1 tsp olive oil

2 tbsp real bacon bits (I used 2 strips of crispy bacon for half a cabbage)

2 tbsp lemon juice

1 tbsp Worcestershire sauce

Cabbage Quartered

1/4 tsp kosher salt

1/4 tsp ground black pepper (more or less to taste)

1 Medium Head of Cabbage quartered

 

Preheat the oven to 425 degrees.

Mix the olive oil, bacon bits, lemon juice, Worcestershire sauce, salt and pepper to make the marinade.

Marinade with Bacon

Prepare the cabbage. Rinse it under water and remove any yucky loose leaves. Cut into quarters.

Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp of the marinade on top making sure to get it in all the nooks and crannies.

Spoon marinade on top and wrap up.

Wrap each wedge and bake for 20-30 minutes for crunchy cabbage and 30-45 for a softer cabbage. (We’ve done it both ways!)

 

Note: To make a whole head of cabbage I would double the recipe above. The amount above is what I’ve used for a half a cabbage.

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Cheesy Garlic Cauliflower Bread

Cheesy Garlic Cauliflower Bread

You probably remember my post from a few weeks back with the Cauliflower Pizza Crust. It was a raging success! Thank you for all the feedback! And, thank goodness for Pinterest!

I f you were like us, you might have had some cauliflower leftover. I had also pinned a  recipe for this cheesy garlic bread.  I have to say, I don’t know which one we liked more…the pizza or the garlic bread! They were both amazing but I’m leaning toward the bread. I just felt sooo bad, but I wasn’t being. I really felt like I was eating cheesy bread sticks when I dipped them in the leftover pizza sauce.  They were also really good cold and leftover! (I know, it’s crazy and I’d say it’s just because I’m pregnant but Dr. Court thought so too!) The recipe is almost identical to the pizza crust. I didn’t change a thing from the recipe I from Mom, What’s for Dinner?

Give it a try and let us know which one YOU like better!

 

Cheesy Garlic Cauliflower Bread

1 cup cooked, riced cauliflower

1/2 cup shredded mozzarella cheese

1/2 cup Parmesan cheese

1 egg, beaten

1 tsp dried oregano

1/2 tsp crushed garlic

1/2 tsp garlic salt

olive oil

 

For Topping:

2 tablespoons softened salted butter

2 cloves garlic, finely minced

1/4 cup grated Parmesan cheese

1/4 cup grated mozzarella cheese

*Optional Marinara sauce for dipping  (I highly recommend this…we used leftover pizza sauce.)

 

Preheat oven to 450 degrees.

Chop the cauliflower florets into chunks and steam them in a steamer or on the stove until slightly soft for 15 minutes. Place in a ricer or grate.

One large head should produce approximately 3 cups of riced cauliflower. The remainder can be used to make additional pizza crusts immediately, or can be stored in the refrigerator for up to one week.

 

To Make the “Bread”:

Prepare your baking stone or sheet by spreading a small amount of olive oil on it and top with parchment paper. (I also, highly recommend using the parchment paper. It made it so much easier as it didn’t stick or burn.)

In a medium bowl, stir together 1 cup cauliflower, egg, Parmesan and Mozzarella. Add oregano, crushed garlic and garlic salt, stir.

Transfer to the baking stone or sheet, and using your hands, pat out into a large rectangle.

Bake at 450 degrees for 15 minutes.

Remove from oven.

Mix 2 TBSP butter and garlic in a small bowl and.spread the butter and garlic mixture over baked cauliflower bread and top with Parmesan and Mozzarella cheeses.

Place back in the 450 degree oven until all cheese is melted.

Slice and Serve!

We had this with the Garlic Dill Chicken recipe from last week and it was fabulous!

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Garlic Dill Chicken

My sister-in-law reminded me of this recipe. It was given to her by my mother and at this point I don’t think she remembers where it came from originally. It’s super easy and full of flavor. My sister-in-law made a few adjustments to the original recipe and those are the ones I’ll share with you.

She substituted the sour cream in this recipe for Greek yogurt. I have to admit that I rarely use sour cream for anything anymore. I almost always use Greek yogurt as we always have it on hand, it has more protein and it tastes great on anything that you would use sour cream. For example, we use it on sweet potatoes, taco salads sans shell, as a topping for chili, you name it. If you would use sour cream, we use Greek yogurt in its place. Anyway, it’s great in this recipe. While I used chicken for this recipe you could also use fish and it would be just as excellent.

Garlic Dill Chicken

Ingredients for Garlic Dill Chicken

4-6 boneless, skinless chicken breasts

1/3 cup mayonnaise

1/3 cup Greek yogurt

½ tsp Garlic powder

1 Tbsp Dill weed (I used fresh dill from our CSA that I had dried)

¼ tsp Black pepper

Salt to taste

Grated Parmesan cheese

Preheat oven to 350 degrees

In a bowl mix together mayonnaise, Greek yogurt, garlic powder, dill weed, black pepper and salt.

Coat the chicken breasts with the mixture and place in a 9×13 pan.

Coat with mixture and place in pan.

Bake covered for 25-30 minutes. Remove the foil and sprinkle Parmesan cheese over the top of the chicken. Place back in the oven until cheese is melted and slightly browned and chicken breasts are cooked through.

Sprinkle the chicken with Parmesan cheese.

ENJOY!

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