A Thank YOU!
I wanted to thank all of you for your outpouring of love and support on my first day of culinary school. All of your kind words touched my heart in a big way. It’s an unexpected bonus from blogging.
Recipes from Readers
I often get recipes from readers – another unexpected bonus from blogging. I read and save all of them, wishing I had time to make each one. All passionate cooks probably have more recipes than time.
This recipe, though, came to me exactly when I needed it from Amy at Love with a Capitol L. I’ve been looking for a delicious and simple way to add some lean protein with my green smoothie for breakfast. I can only eat scrambled or hard boiled eggs for so many days before I want to gag. And, quite honestly, the last thing I want to eat in the morning is meat.
Long Term Weight Loss & a Healthy Breakfast
One of my ‘secrets’ to long term-weight loss is to eat a healthy breakfast with some healthy carbs, protein, and fat. I need all three to keep me my body going strong until lunch.
I wanted light, healthier, and delicious with lasting power. That’s what I got.
I’ve been playing around with different variations and right now this is my favorite. They’re thinner so that they have a more of a crepe like consistency while still being thick enough to have a nice presentation. I tried making them with less batter and the edges got too thin and paper-like.
With Valentine’s Day coming up, I think it would be fun to make them into heart-shaped pancakes using a metal cookie cutter as a mold.
Looking for more breakfast ideas?
- Jenn has a great breakfast post with many healthier options.
- Here’s a more traditional gluten free, sugar free crepe recipe.
What’s your favorite healthier breakfast that keeps you going strong?
Make sure to enter the $50 iHerb.com Shopping Spree give-away here.
Stop by the Gluten Free Progressive Dinner Party for healthier soups and stews:
- Diane from The W.H.O.L.E. Gang is making Mexican Seafood Soup.
- SeaMaiden from The Book of Yum is serving up Un-Chicken Vegan Savory Soup.
- My submission will be up on Thursday – Joe is already asking for it again so it must be good.
Serves: 1 serving
- 1 large free-range egg
- 2 egg whites from free-range eggs
- 2 tablespoons of water
- 1 tablespoon of quinoa flour
- 15 drops of NuNatruals liquid vanilla stevia
- a pinch of salt
- 2 tablespoons part skim ricotta cheese
- 1 tablespoon of your favorite all-fruit preserve (I used Strawberry.)
- Put the egg, egg whites, water, quinoa flour, vanilla stevia, and salt in your VitaMix or blender. Blend on high speed for 30 seconds until the batter is thoroughly combined. It will be watery. That’s how you want it.
- Heat a 10 inch nonstick skillet over medium low. While the pan is heating, combine ricotta cheese and preserves. Warm in the microwave for 20 seconds. Stir and set asdie
- Coat with cooking spray. Remove pan from heat and hold at a downward 45 degree angle. Pour ¼ cup of batter into the pan and quickly rotate pan to evenly distribute batter. Place back on heat and cook for about a minute, until the bottom starts to get light golden brown in places. Flip with a wide spatula and cook for another minute or so until light golden brown. Place on a plate. Repeat with remaining batter.
- Spread a thin layer of ricotta mixture on the surface of each pancake. Fold pancakes in half, then in fourths. Enjoy every last bite of your high-protein pancakes.