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JENSHAINES
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Some recipes I've enjoyed lately

Saturday, January 21, 2012

I'm on a no dairy, no gluten kick, and I'm also trying to follow a combination of the Eat to Live plan and the Mark Hyman Ultrametabolism plan. I eat these smoothies for breakfast every day, although I vary the fruits, and I had the pancakes for breakfast last Sunday and the waffles today. I like to have something else for breakfast one day per week. Adding quite a bit of flax to each recipe supplies great fiber, omega 3s and heart healthy fats and protein. I am filled up all morning with any of these:

"Green" smoothie:

1 1/2 TBS whole flaxseed
2 cups spinach, washed - I'm lucky in that I get winter spinach in my area, which is quite sweet, but baby spinach probably works, too
1/2 cup frozen blueberries
1/2 banana or 1/3 large pear or 1/2 mango or other 1/2 portion of fruit
1 cup unsweetened rice milk
1 tsp cinnamon

1. First grind the flaxseed. This is NOT the same as using 1 1/2 TBS ground flaxseed - there is more flaxseed doing it in this order. Also, grinding your flaxseed fresh keeps it fresh - it can go rancid quickly.
2. I have a cheapo blender - for my blenders sake, I fill it in this order: frozen berries, unfrozen fruit, spinach, flax, cinnamon, milk. I pulse several times and then hit the "smoothie" speed until everything is very smooth. The smoothie will still be a bit "chewy", but I rather like that.

Nutrition values: 255 calories, 46 carbs, 9 g fat, 7 g protein - I believe there are about 14 g fiber, but not sure, since I haven't put this through the recipe calculator - I know the other nutrition counts via my nutrition tracker.

Flax Waffles

Nutrition Info
Calories: 205.2
Fat: 12.3g
Carbohydrates: 21.2g
Protein: 5.2g
Ingredients

2 TBS, flaxseed - use 2 TBS whole, and then grind it
2 TBS cornmeal
enough buckwheat flour to fill up a 1 cup measure after the ground flaxseed and cornmeal have been put in it
1 TBS sugar or equiv.
1/2 tsp salt
1/2 TBS baking powder
1 tsp cinnamon

1 large egg
1 cup unsweetened rice milk
1/2 tsp vanilla extract
1 TBS sunflower oil or equiv.

4 tsp oleic sunflower oil or equiv. - divided
Directions

1. Heat Belgian waffle iron.
2. Mix together dry ingredients
3. Mix together wet ingredients.
4. Blend wet into dry ingredients, stirring just enough to combine.
5. Per waffle, brush 1 tsp sunflower oil or equiv. on waffle iron. You can also use cooking spray, but it may stick.
6. Cook 5 full minutes. This is usually longer than the waffle iron will say it's "ready" but this is necessary to get the waffles crisp. Repeat for other waffles.

Serving Size: makes 4 Belgian waffles (partial - I can never make mine fill the whole waffle iron))

Number of Servings: 4

Recipe submitted by SparkPeople user JENSHAINES.

Note: I serve these with 1/2 cup frozen mixed berries, heated on the stove, so they become a syrup. You can omit the sugar, if you wish, from the recipe.

Buckwheat pancakes with blueberries and flaxseed

Nutrition Info
Calories: 217.0
Fat: 8.6g
Carbohydrates: 29.9g
Protein: 7.5g
Ingredients

2 TBS flaxseed
2/3 cup buckwheat flour
1/2 TBS baking powder
1 TBS sugar
pinch of salt

1 egg
1 cup unsweetened rice milk
1 TBS sunflower oil or equiv.

1 cup frozen blueberries

cooking spray
Directions

1. Grind the flaxseed.
2. Mix the dry ingredients in one bowl.
3. Mix the wet ingredients in another bowl.
4. Pour the wet into the dry and mix until just combined.
5. Stir in the blueberries.
6. Heat a griddle or pan with cooking spray at medium high heat. When ready, use 1/4 cup scoop to make pancakes and turn heat down to medium.
7. Cook buckwheat cakes 3 minutes on each side. Cover the pan for the first side, and take the lid off for the second side.

Serving Size: Makes 3 servings of 2, 1/4 cup pancakes each

Number of Servings: 3

Recipe submitted by SparkPeople user JENSHAINES.

Note: These are best with some maple syrup or other sweetener over them, but mashed heated banana would also work. Also, needless to say, you can put in any other kind of fruit that you wish to, if you don't have or want blueberries.

Final note: I've made both of these recipes with egg replacement, and it works. I put actual eggs in because I'm not clear I want to be eating egg replacer anymore, and I don't really find the flax gel to work.

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Member Comments About This Blog Post
  • NIGHTSKYSTAR
    sounds good thank you!
    2946 days ago
  • JANICEMC
    Wow: Thanks for sharing. I'll have to try them. And thanks for including the nutrients. GF is not something I've explored yet, but you know me, always up for an adventure.
    2947 days ago
  • JENSHAINES
    I really like them, Char. They're very "whole grain" feeling - which Dave and I like - if you're not used to that, though, it may take some getting used to. All my recipes will be gluten-free - at least for a long time.
    2948 days ago
  • CMEEHERNANDEZ
    Going to print the waffle and pancake recipes out since they don't use wheat. Thanks for them!
    2948 days ago
  • JENSHAINES
    Thanks for coming by, Sherbie!
    2948 days ago
  • no profile photo SHERBIE7806
    Thanks for sharing! I needed a kickstart!
    2948 days ago
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