Blueberry Lime Crepe Cakes

This is the new name and version of high protein – low carb pancakes. They are so easy!

One bowl with a fork, or a blender, and one pan will do the trick.

Batter Ingredients:

¾ cup          water

½ cup         gluten free pancake batter

2         eggs (organic of course)

1 scoop    protein powder (I use unflavored whey - vanilla would be well too)

1 tbsp         Barlean’s Forti Flax (ground flax seeds)

1 tsp        coconut oil

butter and/or coconut oil for cooking

Topping

½ cup         frozen blueberries (of course you can use fresh as well)

1 tsp        maple syrup, honey or sweetener of choice

Celtic Sea Salt to finish

Fresh lime to top it off

Cooking the Crepe-Cakes

Starting with the water, combine all ingredients into a Vita Mix or blender on the lowest speed. If you do not have a blender, then use a bowl and a fork to blend/whisk all the ingredients.

Heat a skillet on medium to high heat. Place a pat of butter, coconut oil, or my favorite, a little of both, in the skillet.

Cook all the cakes you want. When you are cooking your last cake and have already turned it, add the blueberries around the edge. You can also remove the cake and then cook the blueberries. They only need to be in the pan for a minute or so. Add your sweetener of choice and maybe a little more coconut oil or butter just for some more decadence.

Remove from the skillet and top off the cakes. Top with salt and squeezes of fresh lime.

OMG, these are soo good!!!   

Apple Beet Celery Salad

Personally, I like a light breakfast and then my heavier meal comes at brunch or lunch time. One of my favorite light breakfasts or afternoon snacks is my Apple Beet Sesame Seed Salad. This salad is made by grating the beet and apple on the very smallest slanted grid on the grater. This grid creates beet slices that are very small and juicy, and the apple comes out almost like applesauce. I add some ground sesame seeds (the white hulled kind) and top with walnuts. Since I hate grating, I don’t make this often, but I must admit that I love, love, love it.

This morning I had these beautiful beets that were of the lighter variety, white with red lines going through them. They are called Di Chioggia Beets. They are sweet like the red variety with a slightly less earthy taste. I grated it along with a half an apple I had in the fridge and added some chopped celery. I topped it with walnuts and enjoyed a most delicious light morning meal just before my coffee.

Ingredients

½     beet – finely grated

½     large apple 

1      celery stalk- chopped fine

Top with rinsed walnuts

Mix all together and enjoy!

Lunch Made Simple

What is all the fuss about healthy eating being too much trouble or too expensive? It just is not true. Today I was so hungry, yet kept putting off eating because I did not want to take the time to make anything at all. Last evening I had done a major shop so I had a stocked pantry and fridge for some good meals. I thought to myself, “Oh, I will just get a bite of cheese and a couple olives from the fridge. Within a few minutes I pulled out a couple leaves of freshly washed Romaine, and an avocado that was ripe and ready. The cutting board and knife were whipped out and before I knew it this beautiful plate became available to me. I don’t think it took more than 5 minutes, including very little clean up.

I got a little carried away because I wanted to take a picture so I put a little more on my plate than I could really eat. The rest is waiting for a dinner appetizer.

So Simple!!

Ingredients

Lettuce leaves of choice

Avocado slices

Goat Cheese (alternative: hard boiled egg)

Walnuts

Olives

Salt, pepper, cayenne.

This is also a great pack and go item. You do not even need to cut the avocado and cheese before you go. Throw them in your pack with a knife and napkins and enjoy them almost anywhere. All it takes is assembling – no cooking!