Low Carb Almond Meal Pancakes


1 cup almond meal
2 eggs
1/4 cup water (for puffier pancakes, you can use sparkling water)
2 tablespoons coconut oil
1/4 teaspoon salt
1 tablespoon vanilla extract
1/2 teaspoon cinnamon

Recipe makes 4-6 pancakes depending on the size (4-5 inches in diameter)
They don't bubble through like normal pancakes to tell you to flip em, but they brown quickly, so just check em after a minute.

Delicious, no gluten, higher in protein. Deserves a gz try em out.

Made some bitchin' vegan chili last week and now I'm making some more... real easy to make.

1 can each black, kidney and chili beans
1 small can of green chilies
2 jalapenos, diced (I removed the seeds)
2 ears of corn (cut kernels from cob)
1 small can of tomato paste
1 can diced tomatoes (I used salsa style which is seasoned with onions, cilantro, etc)
1.5-2 cans of water (fill the diced tomato can with water)
chili powder, onion flakes to taste

I added a stalk of celery this time and I didn't have any green chilies... but I chopped up a dried california chili and put that in there.

Edit: Forgot to add, just put all into crock pot and let cook about 6-8 hours on high.

This post was edited by LegendaryIcicle on Oct 13 2011 11:11pm

Quinoa & Tilapia Cakes

Ingredients
1c quinoa (dry)
2c chicken stock/broth (optional)
4 eggs
3-4 tilapia fillets
1 sweet yellow onion
3-4 garlic cloves
salt/pepper to taste


Prep
Cook quinoa in chicken stock (or water, if no chicken stock). Usually 10-20 minutes
Bake tilapia. ~10 minutes
Let quinoa cool to ~room temp
Whisk eggs in a large mixing bowl
Finely dice the onion
Flake tilapia fillets
Mince garlic
Combine all ingredients with the eggs in the large mixing bowl, mixing until you get a batter-like consistency

Form mixture into tennis-sized balls, and flatten into patties. Salt/pepper each side, and place into hot frying pan with oil of your choice.
Cook ~5 minutes on each side.

I topped mine with a "sauce" I made out of nonfat greek yogurt, garlic, and Frank's Red Hot. These were delicious.

My batch yielded about 5 cakes. Approx macros per cake:
~250 calories - 26g carb / 23 g protein / 6g fat (more fat from frying them obv)
You can also adjust the protein by adding more tilapia.

This post was edited by d3skjet on Oct 14 2011 12:31am

turkey meatloaf:


1.5+ pounds of ground turkey (any % of fat works)
2 eggs
oats (to soak up some moisture and add substance)
1 medium onion (diced and cooked until tender)
garlic powder/spices/salt/pepper all to taste/preference
ketchup/tomato sauce+brownsugar/splenda etc for sauce topping. you can do brown sugar mixed with tomato sauce or anythign really


throw turkey in a bowl with eggs and cooked onion and oats and spices, mix

put onto a baking sheet in the shape of traditional meatloaf
put ketchup or tomato sauce or w/e on top of the meatloaf evenly with the back of a spoon

cook at 325 for 45+ minutes or until cooked to your preference

slice up and enjoy hot or cold as left over on bread

Bump

=(

I cook with a tOuch. Nn recipes.

GF made this last night, threw in some rosemary as well, was absolutely amazing, 10x better then shake n bake and other shit we've tried.

Ingredients

2 EGG WHITES
1/3 CUP ITALIAN SEASONED BREADCRUMBS
4 TBSP GRATED REDUCED-FAT PARMESAN CHEESE
1/2 LB CHICKEN BREAST
4 OZ. WHOLE-WHEAT OR SPINACH PASTA
1 CUP LOWFAT PASTA/SPAGHETTI SAUCE



Directions
BEAT EGG WHITES UNTIL SLIGHTLY FROTHY. MIX BREADCRUMBS & 2 TBSP PARMESAN CHEESE IN PIE PLATE. DIP CHICKEN BREASTS IN EGG WHITES, THEN INTO BREADCRUMBS (COAT BOTH SIDES). BAKE CHICKEN AT 400*F FOR ABOUT 12 MIN. EACH SIDE, OR UNTIL CHICKEN IS NO LONGER PINK AND BREADING IS GOLDEN BROWN. PREPARE PASTA WHILE CHICKEN IS BAKING AND WARM PASTA SAUCE. PLACE WARM PASTA (2 OZ PER SERVING) WITH BAKED CHICKEN BREASTS (4 OZ PER SERVING). TOP WITH PASTA SAUCE (1/2 CUP PER SERVING) & REMAINING PARMESAN CHEESE (1 TBSP PER SERVING). ENJOY!

Wheat bread
Power butter
Blackstrap Molasses
Cinnamon

pleasantly surprised

Chocolate chip cheesecake with chocolate graham cracker crust




1 1/2 cups graham cracker crumbs (chocolate)
1/3 cup white sugar
1/3 cup unsweetened cocoa powder
1/3 cup butter, melted
3 (8 ounce) packages cream cheese
1 (14 ounce) can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract
1 cup mini semi-sweet chocolate chips
1 teaspoon all-purpose flour
Directions

Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside.
Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips.
Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.