Who doesn’t love pancakes? Usually, such a breakfast treat would be reserved for weekends when there is generally more time to cook, and a little leeway to indulge. I’ve long since wondered what mystery ingredients are in those “ready to pour” containers and have usually opted for a pre-made multi-grain mix or in most cases, settled for cereal.The protein powder and egg whites make this breakfast a great way to get a head start on your protein intake and start your day right. I’ve tried many protein powders, and I can always detect them in my smoothies. With this recipe, the protein powder goes unnoticed. I love this delicious pancake alternative because it is the perfect combination of naughty and nice; the high protein content makes it nutritious, yet the fact that it’s pancakes makes me feel like I’m actually getting away with something! The deep color of the pancakes reflects well the flavor o blueberries, blackberries and raspberries that have been blended well into the batter.I hope you enjoy this recipe as much as I did! Enjoy!Serves: 1
Cook time: 10 minutes
1/4 Quick cook steel cut oats
1/3 cup light coconut milk
1/4 cup mixed berres (fresh or frozen)
1 serving protein powder
1/4 cup all purpose flour
2 egg whites
1/2 teaspoon honey
1/4 teaspoon cinnamon
Non-stick spray or cooking oil
Overnight: place 1/4 cup steel cut oats in a container along with 1/2 cup water, or until the oats are covered. They will absorb the water over night. Refrigerate till morning (you may skip this step and just use instant oatmeal).
In a blender combine oats, coconut milk, 1/4 berries, protein powder, egg whites, honey, and cinnamon. Blend ingredients well for 30 to 60 seconds, or until the consistency is like a smoothie.
Heat skillet on high and once heated, coat skillet with cooking spray or oil and pour batter directly from blender. I found that my protein pancakes took a little longer on each side than normal pancakes. You’ll want to wait till the pancake is nice and firm before flipping.
I have always found the combination of cucumber and melon to be a nice clean scent. I was curious about how they might taste together. Both cucumbers and melons are so refreshing on a hot day– lots of flavor from the melon, and a nice light flavor from the cucumber. Desiring to keep this recipe simple, I used few ingredients. This medley is in a category of it’s own for it’s combination of sweet, salty and tart flavors. I hope you and enjoy it as much as I did!
4 cups of melon, cut into 1 to 1.5″ cubes
2 cups of cucumber, seeded and diced
1/2 cup plain feta crumbled
1/4 fresh mint leaves
Sea salt (himalayan)
Combine melon, cucumber, mint (roughly chopped) and feta tossing well. Mix in 1 to 2 tablespoons of grapeseed oil, and the juice of 1/2 lemon. Mix in 1/2 tablespoon of sea salt. Refrigerate and serve chilled. Garnish with additional mint leaves.
As a child I became a bookworm very shortly after I learned to read. Books were a way to cozy up during cold weather and let my imagination run wild. My all time favorite children’s novel is The Boxcar Children by Gertrude Chandler Warner. The book starts out with four hungry orphans, Henry, Jessie, Violet & Benny, of which no one knows who they are and from where they came. Family or no family, they were most importantly hungry and homeless. The story carries on as the four children, so closely knit find a way to survive and take care of one another as they live in an old abandoned boxcar. One scene that is really heart warming, is when the children use their creativity and ingenuity to build their own makeshift kitchen. Then, from a little meat and small vegetables, they make a delicious stew. As they enjoy their dinner, you can almost taste the slow-cooked goodness as the smell of the warm brown stew wafts off the pages and into the room with you. It was here that my imagination and love for writing married with my curiosity about food. On this chilly cloudy day, it was the perfect time use my own imagination to cook up a delicious and hearty stew that takes me back to my childhood. I hope you enjoy my recipe!
4 stalks of celery minced
3 carrots roughly chopped
1.5 cups of potatoes in 1 inch cubes
2 to 3 vegetarian or chicken bouillon cubes (Veggie or chicken broth as substitute)
21 seasoning salute
2 TBSP chopped Parsley fresh or freeze dried
1/4 minced white onion
1 TBSP minced garlic
2 tsp olive oil
1 cup lentils (Can also be made with chicken breast pieces or steak. If meat is used, it will need to be added after step 1 and allowed to cook a little while longer)
1. Place large dutch oven over medium high heat and brown 1 tbsp garlic, and minced onions in 1 tsp extra virgin olive oil for about 2 minutes.2. You will now add your liquid. Add bouillon cubes to water once it is boiling. Bouillon cubes will come with instructions for how much water to use. Use 5 to 6 cups of water and appropriate cubes, or about 40oz of broth.3. Add celery, carrots and potatoes and stir. Add 1 tsp of all seasonings except parsley, Add 2 tbsp of parsley.
4. Lower heat to simmer.
5. Since lentils only take about 20 minutes to cook add these about halfway through the process.
6. Leave at a slow simmer for 30 to 45 minutes, or until carrots and potatoes are nice and tender.
7. Top with a few sprigs of parsley or minced chives and serve with french baguette.
I recently participated in a huge vegan soup collaboration, and I made this soup. You can find it here: