I’ve been craving sweets lately (which sucks when you’re avoiding carbs, since everything sweet is carb-laden). Liquid stevia has become my best friend; we get it at Trader Joe’s, and one bottle will last both of us a couple of months.
I’m also prone to “food tantrums” (where nothing sounds good or what does sound good is an irresponsible choice). They used to be terrible and resulted in plenty of fights between Joey and me. I’m much better now (probably from a combination of being older and wiser and having some great medication), but I’m still prone to getting frustrated when I don’t know what I want or want something I can’t have.
Anyway, this morning, I was in desperate need of some pancakes. We’d already tried protein pancakes a few days ago, but Joey wanted to try making a chocolate version. I looked over a few recipes out in the blogosphere, but I didn’t follow anything close enough to reference, so this is mostly a result of trial-and-error.
Makes 6 pancakes
- 4 eggs
- 2.5 tablespoons coconut flour
- 1/2 tablespoon unsweetened cocoa powder
- 1 scoop of Protein powder (We used MHP Paleo Protein in Vanilla Almond flavor)
- 1/2 teaspoon baking powder
- 5-7 drops liquid stevia
- 1/4-1/2 cup unsweetened almond milk (start with a quarter cup and increase as needed)
- butter (to grease the pan)
- Heat a non-stick skillet or griddle over medium-high heat
- Add all ingredients in a large mixing bowl
- Whisk until thoroughly blended and lump-free
- Use butter to grease non-stick skillet or griddle
- Pour batter onto skillet (we cooked them three at a time based on our skillet size)
- Cook on first side until you begin to see the bubbles on the surface of the pancake pop without re-forming.
- Flip and cook until done throughout
This recipe makes six pancakes that are about 3″ in diameter.
We had ours topped with peanut butter. They’re also good with freshly whipped heavy cream and/or sugar free syrup! To make them without the chocolate flavor, just omit the cocoa powder and increase the coconut flour by 1/2 tbsp.
Enjoy. Today, we’ve conquered the bedroom closet. Another two garbage bags full of clothes off to Goodwill, and we were able to whittle the contents of a very large closet down to this:
Tonight, we’ve got a huge bag of our socks to match up and put away (or toss). We’re getting there, little by little.
I was going to blog yesterday, but I started feeling kind of crappy and didn’t end up doing much of anything. We had our Chinese, but it seems to have not agreed with me. I got Szechuan Tofu (the sauce isn’t greasy). On a joyous note, our second box set of MST3K came yesterday!!!!!! So we watched two of them last night and we’re watching the third today:).
Yesterday’s breakfast was notable; I made Heather’s Protein Pancakes!
I had to make a couple of adjustments because of what I had on-hand. I don’t have any rice protein powder (but I ordered some!!), so I made this with four egg whites, 1/4 cup pancake mix, a little vanilla and sweetener….and one TBSP unsweetened cocoa. These were freakin’ AWESOME. In fact, I’m thinking I’m going to make them again for dinner tonight. Heather, as always, you are the bomb. If you ever come through Charlotte, I’d love to meet you!
We went to the C&E Gun Show today…it’s being held at “The Park” (Charlotte Merchandise Mart) today and tomorrow. It was a little lackluster, to be honest, but I did get a really cool replica Israeli Army paratrooper bag (it’s like a messenger bag). I’d been wanting something Army-ish to carry.
Well, I’m going to go post over at my food blog, Eating Back to Good, and then I’m going to have some more MST3K lovin’!!
- 1 egg + 2 whites, beaten together
- fresh peppers and onions (I used green and red peppers)
- leftover fajita vegetables (super-easy…sautee peppers and onions with taco seasoning until charred to a crisp..hehe)
- diced or sliced fresh tomatoes
- 2 tbsp parmesan cheese
- 2 tbsp fat free sour cream
- hot sauce
- taco sauce
- toss fresh peppers and onions in a pan with leftover fajita veggies on medium heat. Add fresh tomatoes after a minute or so. They don’t need as long.
- when fresh veggies are still crunchy but have lost a little color, add eggs and scramble. When almost firm, add hot sauce to taste and 2 tbsp parmesan cheese
- serve topped with taco sauce and sour cream
I ate mine atop a torn whole-wheat tortilla.
This week has been pretty stressful; with my manager on temporary assignment at our sister company, I’ve been finding myself in more meetings and conference calls than I’m used to. School started this week, which left me really overwhelmed at the beginning of the week, until I got a grasp of the expectations. A week like this is a perfect example of why, sometimes, we need to take some time to do absolutely NOTHING.
This morning, I woke up at 7:30. I watched tv and journaled some, and then Joey made coffee and I made breafkast:
The ingredients of this omelet are:
- 1 egg + 2 whites and a splash of soymilk
- 1/2 cup peppers (green, red, yellow)
- 1/2 cup onions
- 2 tbsp cheddar cheese
- hot sauce
- 2 tbsp fat free sour cream
My morning is being spent enjoying coffee, surfing the interwebs, and watching Jack Hanna’s Animal Adventures and MST3K. And playing with the Kins. We hadn’t done Sock of Death in a while, so we played that this morning and my scab-free days are over.
Sometimes, we just need to take some time to rest our bodies and our minds, to let go of the stress for a while and let ourselves enjoy the peace:).
Today’s schedule includes relaxing through lunch, hitting the Wally World, the gym, and then relaxing this evening and making Sweet Potato Gnocchi!