Protein pancakes

These protein pancakes are fantabulous. They're low in fat, gluten free and high in protein and so tasty. You could call them  Almond Butter BananaPancakes - 

I made them, yummy, very good. Thank you to Southern In Law for the receipt. 

I insist you try it - and if you don't have almond butter, use peanut butter or a seed butter.

 

serves 2, easily multiplied/divided

gluten free, low fat, clean eating friendly, sugar free 

2 ripe Bananas, mashed

Just over 1/4 cup Bob's Red Mill Mighty Tasty Cereal or Polenta/Cornmeal

1/3 cup Almond Flour (or you can use Protein Powder instead of it if you are the Protein Powder type)

2 tsp Chia Seeds 

1/2 tsp Baking Powder

1/2 cup Egg Whites

Optional: cinnamon/spices, added honey/maple syrup for extra sweetness, nuts/chocolate chips/mix ins.

Get out a nonstick fry pan, spraying lightly with oil if needed.

Mash your bananas and add in your chia seeds and egg whites. 

Mix in your Mighty Tasty cereal and almond flour.

Combine everything until smooth and pour 1/4 of mixture at a time onto your pan over a medium/low heat. 

Cook until bubbles start to appear, flip and then cook until golden on the other side. 

Watch your heat - if they brown too fast, turn your heat down. - or if they're not cooking quickly enough, turn it up. 

Devour immediately or freeze for a quick and easy breakfast - they will also keep in the fridge for a few days. 

You can eat them with marple syrup, Peanut or Almond Butter, or a personal tipp:  mix nut butter with a smidge of coconut butter - then you have nutbutter coconut banana pancakes ;) 

Continue Reading...

Carrot pulp marmalade

                            

CARROT PULP MARMALADE

3 oranges

4 cups of water

3 cups of carrot pulp

4 tablespoons of lemon juice

3 cups of honey

1/2 teaspoon of ground ginger

1 package of store-bought dried pectin

Peel all three oranges and cut the rinds into very narrow slices. Cook the slices in four cups of water until they're tender ... then let 'em sit at least seven hours (or overnight).

                        

Once the peelings have had a chance to stand for seven (or more) hours, add the carrot pulp to them and boil for 10 minutes.

       

 Next, chop the oranges into a bowl and remove all seeds. 

     

Then introduce the oranges, lemon juice, honey, and ginger to the pulp/peelings mixture and boil for 20 minutes more.

        

If—after 20 minutes-the marmalade has begun to jell on its own ... terrific! Pour the mixture into hot, sterile canning jars and seal. Otherwise—if the jam hasn't thickened-you should stir in the dried pectin at this point. (I don't know why, but sometimes you'll need the pectin and sometimes you won't. All I can say is, when in doubt . . . use the pectin.) Boil the pectin-enriched marmalade for another 10 minutes, stirring constantly. Remove from heat, but continue to stir for an additional seven minutes. Finally, pour the marmalade into hot, sterile canning jars and seal.

           

Thank's for the recipe Mother earth news!! 

Continue Reading...

Home Made chilli-chocolate Nutella !!!

Ingredients:

 150grams of hazelnuts 

200grams of chocolate (milk or dark. I chose very dark 85%) 

1/2 cup cocoa powder 

Some coconut butter, vegetable or seed oil 

optional: honey, agave or icing sugar. if you like it sweeter 

optional: a little cayenne pepper or chilly powder

 a clean jar 

Preheat your oven to 180째C or 350째F Pour your hazelnuts into a baking tray and roast them on the middle shelf for about 10mins.

 While your nuts are toasting, break up your chocolate and melt. I made my own bain marie  by putting a metal bowl inside one of my pans. You can use any heat resistant bowl you like put the chocolate in and place it into a small pan filled with water. Bring the water to boil and your chocolate in the smaller bowl starts to form a heavenly chocolate fondu texture. 

Keep and eye on your hazelnuts, once they start to go brown, they're ready. Take them out and leave them to cool a little. I used hazelnuts with skins on so the skins started to come off from the roasting. I took a couple of minute to go through them by hand to remove some of the skins, but didn't bother about every single one.

 Throw them all into a food processor. Your nuts should start to look something like this:

After, add your cacao, optional spices and sweetener

pour in your melted chocolate 

add 2 tablespoons of Vegetable or Coconut oil

Let the mixture twirl for a little longer

 after a few seconds add a little more oil if needed

Twirl until you are pleased with your spreads texture. You want a smooth, molten mixture a little like Nutella, not a sort of thick cookie dough. 

When you're happy with it, pour your deliciousness into a clean jar and seal it up tight. Store in the fridge and eat for breakfast on some warm homemade bread.

I felt like baking a Gluten Free Bread the other day, which tastes delicious with our homemade Chilli Nutella!!

Best is to not put the Nutella in the Fridge so that it doesn't get too hard! Although it will always melt on steaming Bread!! :) 

Continue Reading...

Creamy green Persimmon Smoothie - super delicious -super healthy

            

                                        

 

This smoothie is great for breakfast, an afternoon snack or if you feel like something creamy and sweet anytime.

What I love about mixing bananas and avocados in a smoothie is, that the smoothie gets perfectly creamy! It's the perfect mix! The sweetness  of the banana and its texture complements perfectly with that of an avo. Just heavenly.

This time I've added Persimmon I bought at borough markets. I love persimmons. Try them if you don't know them! They also make excellent Sorbet. You can do that with the blender too. I will post a recipe for that soon.

     

It's a healthy food combination too as avo and bananas can be put together without problems. Read this post about optimal food combinations for your health. You can add nut milks as it's neutral, although it won't need it.
I prefer this smoothie without.
Don't add any proteins to this mixture (like protein powders or whole nuts or seeds) as Persimmon is a fruit and fruit should not be eaten with anything other than fruit or greens. If that confuses you, read my post about food combining.
Both banana and Avo are exemptions and also count as fruit. This is why this combo is fine.

For my Persimmon super power smoothie, one glass of it you'll need:

- 1 big beautiful glass

- half a cup of filtered water

- half small avo

- some staranise and clove if you like.. or nutmeg (I like their flavours and cloves are one of the highest antioxidant foods out there! Be careful with them as they are super bitter. Make sure you grind them well)

- 1 Persimmon

- some spirulina (not too much here again, as Spirulina does not taste great!)

- Baby spinach

- a little Himalayan pink Salt

- half frozen banana (I use a frozen Banana as I like to keep the temperature of the smoothie down. Instead of the frozen banana you can always use a normal banana and use ice instead of the water mentioned above)

Start with the water(or ice), star anise and clove, spinach, frozen banana put everything into the blender start low speed and end up with high speed, add the rest of the ingredients.

Pour into your glass when everything is perfectly blended and smooth.

Enjoy.

It's soo yummy !

Continue Reading...