Category: RECIPES

Chocolate, Walnut Pull-Apart Cookies

Paleo, Keto, Grain free, Gluten free, Starch free, Sugar free, Dairy free

As you know from my last post, I am working on our Etsy Shop that I opened with my mom and sister. I must say that it is a looooong, time consuming process to list the items we have. Of course, I am new at this. That is probably why. I am still learning about the keywords, tags, traffic attracting titles, photography …… Hopefully I am getting better and better everyday. We have a lot of baby and adult knit wear, hand knit scarves & hats, hand knit body wash cloths/scrubbers, pillow cases and more to list. I am trying to post them ahead of time on Facebook & Instagram to inform that lots of new items are coming. It is a lot of work but I must say I enjoy it, just like I enjoy developing recipes, cooking and sharing them with you. I know I actually shared pictures of Vanilla Almond Cake and Chewy Chocolate Cookies on Facebook & Instagram and promised to post the recipes but I could not write them yet. Today’s post was supposed to be short and just the recipe, but once I start writing, I guess I can not stop myself.

Ok, let’s get back to our Chocolate, Walnut Pull-Apart Cookies.

I finally found a good ice cream which is complaint with my current elimination diet: Grain free, Sugar free, Dairy free, Starch free, Fruit free. It is coconut milk based Vanilla Ice cream. I actually like chocolate ice cream with lots of nuts. So, I make these nutty, chocolate cookies and crumbled them on the ice cream. It was out of this world, soo yummy. So, I said to myself, I have to share this easy, no fuss cookie ASAP. I realized while I was writing the post that I did not even use any baking soda or powder in this recipe. I was so focused on prepping and putting the cookies in oven as fast as possible, I forgot. Result: Great tasting cookies. Actually, when I make my 3 ingredient-Pancakes (recipe on Instagram), I do not use any baking soda or powder too. This recipe is my life saver. As you know I do not eat any kind of bread but when I feel the need, this is ready within minutes. Anyways, back to cookies and some pictures.

First the picture of the giant cookie to be pulled apart after cooking :)

immydr- Chocolate, Walnut Pull-Apart Cookies

Now the recipe:

Ingredients:

  • 1 cup Almond flour
  • pinch Salt
  • 2 tbs cacao
  • 2 tbsp olive oil
  • 1/3 cup organic Walnut pieces
  • 1 large organic Egg
  • 20 drops Organic Liquid Stevia in 1 tbs water

Instructions:

  • Mix all the dry ingredients.
  • Open a well in the center and put the wet ingredients and cracked egg in the middle. First mix the wet ingredients as much as you can and start to add in the dry ingredients from the sides into the center, just enough to combine it all.
  • Spread* the cookie dough on a parchment paper lined tray, sprinkle the walnuts on it and press gently. The thinner the dough spread, the crunchier cookie.
  • Bake in preheated 350F oven for 18-20 minutes or more depending on how crunchy or soft you prefer. Please check the cookie after 15 minutes to decide how much more you’d like to bake since time varies based on the thickness of the dough and your taste.

*I was going to spread the dough by putting it in between 2 parchment papers and rolling pin, but I thought it was not big enough a dough to go through that trouble, so I removed the top parchment paper, wetted my hands and spread it by pressing down. It did not stick to my wet hands. May be I should call this cookie ‘Cookie for lazy days’. I’ve cut a lot of corners to make it.

Now, pulled-apart cookie picture :)

immydr – Chocolate, Walnut Pull-Apart Cookie

And this one is the “Ready to serve” picture. Bon Appetit!

Stevia Sweetened Chocolate Chip Cookies

(Gluten free, Grain free, Dairy Free, Starch Free, Fruit Free, Paleo, Keto)

I have been using stevia (liquid form, no after taste) for a long time and I am very happy with it. I usually use it in my tea, or pudding kind of desserts. This is my first time trying it in cookie making. I used to use maple syrup but I can not use it during my current eating protocol, so I wanted to try it. I think, it turned out pretty good, hubby approved ☺.

These cookies are not too sweet. It has been a month today and I did not eat any sugar (or sugar substitute except the stevia in these cookies and I think few more times in my tea (just 2 drops) ) or any food that can convert into sugar. So my taste buds to sweets are very sensitive now and I did not want to change that, but you can always increase the stevia to make it sweeter to your taste. I actually taste(d) the cookie dough before baking to see if the sweetness is enough for me.

immydr-Stevia Sweetened Chocolate Chip Cookies

Serving : 9 (1 tbs cookie dough)

Ingredients:

  • 1 cup Almond Meal
  • pinch Salt
  • 1/4 teaspoon Aluminum free Baking Soda
  • 2 tbsp Avocado Oil (can be any other oil, I sometimes use coconut oil)
  • 1/3 cup organic Walnut pieces
  • 1 large organic, grass fed chicken Egg
  • 20 drops Organic Liquid Stevia in 1 tbs water
  • 1/4 cup or to taste Unsweetened Chocolate chips ( I found these at Trader Joe’s)

Instructions:

  • Mix all the dry ingredients.
  • Open a well in the center and put the wet ingredients in the middle, well. First mix the wet ingredients as much as you can and start to add in the dry ingredients from the sides into the center, just enough to combine it all.
  • Bake in preheated 350F oven for 15 minutes or more depending on how crunchy or soft you prefer.

Tip: When we want to preheat our oven, we actually turn on the broil (making sure there is nothing in the oven) and it heats up to desired temperature much more faster. Then turn on the oven to the temperature you want. Isn’t it great? My husband figured it out.

I took this picture right before I’ve put the cookies in the oven. Do you see that it says “HI”? That is my broil, heating the oven for me to 350F. When my husband saw the pic, he said our stove says ‘Hi! (Hello!) .

I developed this recipe because:

1-My husband does not like coconut oil in cookies. I love it. Did you see my Chocolate, Pecan Cookie recipe?

2-I can not use maple syrup any more or any other sweetener for that matter except Stevia and Monk fruit. Unfortunately, I could not find any Monk fruit powder/extract without Erythritol yet and Dr B. said it is not healthy. There are researches that shows Erythritol actually causes weight gain and it has been shown to be an effective pesticide.

Enjoy the cookies with no guilt!

PROTEIN PANCAKES

(Gluten free, Grain free, Dairy Free, Starch Free, Fruit Free, Paleo, Keto)

I love pancakes, waffles and crepes not only because they are very tasty and fun to eat for me but also, I can eat them in place of bread. I usually do not make those sweet so that I can eat them both with sweet and savory toppings. I developed this protein pancake recently and love it. You can find my other pancakes, waffles and crepes that I was using in the past here, RECIPE INDEX. I just realized that I did not post any of my waffle recipes yet. That is coming soon, don’t worry!

Now, let’s have a look at my protein pancakes.

immydr-Protein Pancakes

Ingredients:

  • 1/2 cup Almond Flour
  • 2 tbsp Coconut Flour
  • 2 scoop (1/4 cup) Whey Protein powder
  • 3/4 tsp Baking powder
  • 2 eggs
  • 1 tbsp organic olive Oil
  • 1/2 tsp or less salt to taste
  • 1/2 cup Organic Almond Milk

Instructions:

  • Some recipes call for mixing wet and dry ingredients separately and then combining them together. I mix the dry ingredients, open a well in the center, put in the wet ingredients and try to mix as much as I can and then add in the dry ingredients from the sides into the center. Less mess and dishes to wash.
  • On nonstick pan, I drop 1/4 cup of the ingredient in each (3) side, making sure they do not touch each other, hence the oblong shape pancakes instead of round. So in 2 attempts, they are all ready.

I used these for my Smoked Salmon Bruschetta. They taste as amazing as they look!

My NEP 8

My New ‘O Blood Type’ Eating Protocol

(GLUTEN FREE, GRAIN FREE, DAIRY FREE, STARCH FREE, FRUIT FREE, PALEO, KETO)

Today, I feel good physically and emotionally, so I am very grateful and HAPPY :) They say if you have your health, you are a billionaire. God forbid, if you have ears but can’t hear, have eyes but can’t see … wouldn’t you give millions or billions (assuming that you have it obviously) to have those senses. I already have them, so I should be very thankful for this wealth that I have been granted and I should take good care of them (my physical and mental health). I did not do enough in the past, because even though I knew gluten or sweets were not good for my body, I LOVED the taste or the fake pleasure it gave me, so I continued to eat. I did not exercise, had a very sedentary life style because I was lazy. Now, I HAVE TO do them because my body is not able to tolerate it anymore, it is overwhelmed with the toxicity, inflammation, stress. I thought I was eating healthy, organic but I did not pay attention to my body’s signals. Even though I am eating healthy, why do I keep gaining weight every year? Why do I feel more tired, no motivation even depressive sometimes? The signs were there but I did not listen to them. At last, when these signs turn into a big health issues that makes me end up at a doctor’s office, then I do what I NEED TO DO for my health. Now, of course, I can not expect the decades of damages reverse in few months, that would not be realistic but I believe that human body is soo amazing and can heal, if God wills and I do my part. I learned that even though I eat clean and organic foods, if the food is not good for my body, it can be toxic to my body. If I was allergic, it would be very obvious but there are cases where your body can be sensitive to those foods or they can be mucus forming, inflammation causing to your body which are not good for your health. That is what I learned 25 days ago and changed my eating accordingly. Well, actually what I am doing right now is more like an elimination diet that we removed everything that can be damaging based on my blood type and physical symptoms (health issues). I weighed myself this morning and I lost 10 lb in 25 days. I did not believe it and got on the scale second time and Yes, 10 lb lighter ME! yayyyy

Few days ago, I was listening a podcast and I learned that human body has 200 trillions of cells and everyday millions of our cells die and millions of them renew itself . There is only one organ that always has the same cell numbers and never changes: Our brain cells. Everyday it does not matter how many brain cells die, new ones are created making up the same number. But the only enemy is ALCOHOL. It is the only factor that can reduce the brain cells number. When we drink alcohol until we get drunk, the damage that it makes to brain cells are not reversible. I don’t drink but I felt bad for those who does and I actually see this in my close circle. Yes, they may be older but still why? I can live may be up to my 80s, 90s or 100s (my great great grandmother that I’ve been named after lived until 105 years old) but why not with a great mental and physical health so that I can enjoy my life until the very end. Why be dependent on anyone? This part is very important too. One of the reason that I would like to be very healthy is I do not want to age badly and be dependent on anybody else: don’t want to be burden to anybody. I also want to enjoy the life. There are lots of things that I would like to do while I can. I don’t know how long I will live, but I would like to enjoy every day that I have left and work towards my dreams every day.

I was not really feeling all that well for 3-4 days physically and emotionally. When I am not well physically, It affects me emotionally and rationally too. I become agitated, pessimistic, depressive, ungrateful, bitter… I guess you get the idea. This is not in my hands though. It is a chain reaction. Anyways, those days are over now, in the last few days I feel much better. I am soo happy and express this to my husband and obviously he is very happy too because my misery effects him too. That is why he is my biggest supporter to get my health back and in the mean time his health too.

Now, let’s look at what I ate today.

Today’s Menu:

Breakfast: Leftover Chicken Soup

I, sometimes, do not want to eat eggs in the morning. In those days, leftover meals are great option.

Lunch: Leftover almond meal & coconut flour crusted carrots, zucchini and cauliflowers.

Last night, I wanted to make something different as a side for my baked wild salmon. I’ve put my usual vegetables; asparagus and broccoli on the same tray but on a separate tray I prepared the crusted vegetables. I simply mixed the 3 tbs almond meal and 3 tbs coconut flour with some spices (paprika, salt, fresh thyme. You can also add black pepper and cayenne). I whisked up 2 eggs in another shallow bowl. I dipped the vegetables in eggs first than in the meal/flour mix and spread on the parchment paper lined tray. My cauliflowers were in very small pieces, so I mixed the leftover eggs and meal/flour mix and combined with the cauliflower pieces . I’ve put spoonful of the mixture (4 rounds on the tray in the picture) on the tray. I drizzled some oil over them. It took a little longer to cook than the salmon but we still ate them afterwards. The salmon was already in the oven for 15 minutes by the time I finished the prep of these veggies.

They were tasty but not crunchy. Ohhh, if I could use parmesan cheese, they would be really crunchy and tasty but oh well. I prepared my plain yogurt sauce (almond milk yogurt and minced garlic with lots of salt) to dip in.

You can see that two of the salmon has black peppers on them, for my hubby and the other one is mine. Common preparation was: lemon juice, salt, drizzle of oil, paprika, turmeric and a little bit of cumin. I drizzled oil on the vegetables (asparagus and broccoli) and salt only on asparagus. Put in preheated oven (400F) for 25 minutes and it is ready. We like well done.

I prepared lemon juice, minced garlic, salt and oil dressing for the broccoli and drizzled on it when we were eating. This is my go to meal when I do not have any prepared food.

Dinner: Ground lamb sautéed with onion and spices, mixed with organic baby kale right before serving. My husband did not want kale ad spaghetti squash so he cracked 2 organic, grass fed eggs on his ground lamb+onion. We usually eat this for breakfast but he wanted to eat it tonight as dinner.

Left over spaghetti squash.

Vibrant green salad made with finely diced red onion, cucumber, parsley and avocado dressed with lemon juice, salt and drizzle of olive oil. Lately, I love this kind of finely chopped salads eaten with spoon instead of fork. Below you will see similar salad to tonight’s.

Here is my secret to this Vibrant Green, Refreshing Salad:

Base is always same:

  • Finely diced red onion or sweet onion
  • Finely diced cucumbers
  • Minced garlic if you want to eat that day
  • Lemon juice, olive oil, salt

Then you add finely sliced greens. In the picture it was organic Arugula and organic Spinach. I use whatever I have at home. Tonight it was parsley. Other days, I use kale, watercress etc. You can use only one green or mix in as many as you want. I think this is a great way to eat your dark leafy greens.

Well, it is time to wind down for me. I will drink my ginger tea and have my beauty and health sleep. Did you know that the sleep between 10 pm and 3 am is the most important time for your body?

Sleep well, sweet dreams!

Ground Turkey and Vegetable Meatballs

(GLUTEN FREE, GRAIN FREE, DAIRY FREE, STARCH FREE, PALEO, KETO)

You may know by now that I do not like to waste any food and develop new recipes to use every bit of food I have in my fridge. For example: My creamy Chicken Soup . So I had some leftover stuffing mix from my Ground Turkey & Vegetables Stuffed Cabbage Leaves . I did not have any big cabbage leaves left to stuff and did not want to buy a new one. I already had the inner part of the cabbage in my fridge. So when the stuffed cabbage leaves/rolls were finished, next day I made meatballs from the leftover stuffing mix. All I did was to add an egg and 1-2 tablespoons of almond meal. I have placed the meatballs on a tray lined with parchment paper and cooked under broil. When one side is cooked, I flipped over and cooked the other side. I think this is a way faster method to cook.

By the way, if you wonder what I did with the leftover cabbage, you can read about it in my NEP 7 post and an insight about how much cooking method matters. This new recipe is a great example of it.

I normally have a go to Turkey Meatballs recipe but now we have a second one that we like when we want to incorporate more vegetables into our meatballs.

Now lets look at my new meatball recipe:

Ingredients:

1 onion, shredded or finely diced

3 cloves of garlic, minced (Last time when I was in Whole Foods, they had organic peeled garlic and the price was almost same with 3 bulbs of organic garlic. So I bought them. I’ve put them in a glass jar and keep in fridge. soo convenient.)

2 small shredded carrots

1 cup riced cauliflower ( I get organic riced cauliflower from Trader Joe’s, freezer section. I always keep 1-2 packs in my freezer for last minute rice pilaf or now on for my meatballs .)

1-2 tsp Himalayan/Sea salt (some salts are much saltier than others- that’s why I say one to two tsp.)

1 lb ground turkey

2 tbs almond meal

1 egg

1 tsp baking soda

Spices: paprika, cumin, turmeric and black pepper, cayenne, oregano (if you can/wish to use)

Instructions:

Mix all ingredient with a spoon and distribute on a parchment paper lined tray with spoon too, so no messy hands.

Cook under broil, frequently checking. When one side is cooked, flip them over and cook the other side.

Meatballs are ready. Enjoy!

Yesterday, the weather was soo beautiful. We went our for a little walk. I took lots of gorgeous pictures. This time of the year is great for foliage in New England. Some of the pictures that I would like to share with you.

Creamy Chicken Soup

(GF, Dairy free, Grain free, starch free, paleo, keto)

Today, I wanted to make something from all the leftovers that I have in my fridge + the things that may go bad if I do not consume. I also wanted to drink hot soup since it is a cold day and I know for a fact that whatever I put in a good homemade bone broth, everything tastes good. Result: Yummy Chicken soup!

immydr- Creamy Chicken Soup (no cream)

My husband does not really like too many ingredients in a soup. He likes mostly plain, creamy soups and I am just the opposite. Everything I find, I like to put into the soup. So we meet in the middle and I make soups with 3-5 healthy, nourishing ingredients. I realized something that is really helpful though. He does not really like vegetable soups. He likes creamy tomato soup, creamy chicken soup, mushroom soup etc or red lentil soup, white bean soup etc… you get the idea. But not a vegetable soup UNLESS I do it in a bone broth ex: fish, chicken or lamb. So I made a chicken soup today and he liked it :)

Ingredients:

  • Bone broth – made from the roasted chicken that I made few days ago. It was very flavorful because of the spices that I used during roasting.
  • Chicken meat – leftover from the roasted chicken. If you’d have looked at the roasted chicken, you’d say, it was finished, no more meat. But actually there were still some meats here and there. I’ve put the whole chicken, in a pot, boiled once and then simmered about an hour. I try to simmer as long as I can (40 minutes-1.5 hours) depending on how much time I have. Then I used my big colander to drain. Once the chicken was cool enough, I separated all the little meat chunks as much as I can from the bones. I had almost one and a half cup. If I am not going to use all the broth (some people may think that this is not a real broth but I think I still get some benefits/nutritions out of this broth), I put them in a glass jar and keep them in fridge and consume within a week. Sometimes, if they are really gelatinous, I freeze them in ice cube tray and keep in freezer to use in soups or other dishes when needed.
  • green onion
  • frozen broccoli
  • baby kale
  • spices: turmeric, salt & a little bit black pepper to taste (it already had a lot of spices infused from the roasted chicken meats+bones)
  • 2 egg yolks
  • 1 half lemon juice

Instructions:

First I heated the broth and chicken chunks and then added the broccoli and green onions.

Once the broccolis are soft enough but still have the vibrant green color, I added the kale and spices. When the kale is wilted, again still vibrant green color, soup is read for the last step. Remove soup from heat.

Mix the egg yolks in a small cup and add in the lemon juice. Mix well and then add in a few tablespoons of the chicken soup (just the liquid part) whisking/mixing vigorously with a fork or small whisker. Then add this mixture to the soup and stir well.

When you do this last step, you will see that the soup will look creamy and taste creamy, but no cream or dairy. Isn’t it great?

Mission accomplished! Delicious, healthy, nutritious, creamy and yet light, warming soup. Enjoy!

Turkey Meatballs

(GF, Grain free, starch free, paleo, keto)

Ingredients:

1 lb organic ground turkey

1 medium diced onion

2 tbs heaping almond meal

1 tsp baking soda (makes it lighter, fluffy)

1 egg

Spices (turmeric, paprika, salt, cumin)

Instructions:

Mix all ingredient with spoon and distribute on parchment paper lined tray with spoon too, so no messy hands.

Cook under broil, frequently checking. When one side is cooked, flip them over and cook the other side.

Voila! Meatballs are ready.

When I broil these, I also put tri-color bell peppers cut in half (seeds cleaned) next to them and broil at the same time. Flip the peppers over when one side is done. They may not cook at the same time with the meatballs, so be careful. These meatballs and broiled/grilled bell peppers go really well together.

The other day, I had some leftover stuffing ingredients from my Ground Turkey and Vegetables Stuffed Cabbage . I mixed in an egg & some almond meal and a new meatball recipe (full of vegetables) was invented. It tasted really good .

Ground Turkey and Vegetables Stuffed Cabbage

(Gf, Grain free, Starch free, Paleo, Keto)

Ingredients:

1 lb ground turkey

1 onion, diced

3 cloves of garlic, minced

2 small shredded carrots

1 cup riced cauliflower (traditionally we use rice but no grain/starch so cauliflower is great substitute here)

1-2 tsp Himalayan/Sea salt

Spices: paprika, cumin, black pepper (if you can use)

1/4 cup olive oil

1 head of Cabbage (round cabbage)

Instructions:

  • You need to boil the cabbage leaves a little so that you can stuff them easily. You can either submerge the whole/half cabbage in a boiling water in a big pot and carefully remove leaves as it softens or remove leaves when raw from the cabbage and than submerge into the boiling water until it is soft enough. Make sure you cut the hard triangular rib from the base of each cabbage leaf with a small paring knife after blanching them so that you can roll them without tearing the leaves.
  • Once the leaves are ready, mix all the other ingredients with a spoon and start rolling the leaves. So based on the shape of the cabbage leaves, you can stuff the leaves. They do not have to perfectly rolled up. You should have seen mine; there were triangle shaped ones, rolled up one, small or large ones etc. The important part is you want to make sure, the seam side faces down and placed in pan tightly.
  • Layer the bottom of the pan with the cut up cabbage ribs and other leftover pieces of cabbages. Place the stuffed cabbages in the pan and cover with cabbage leaves again. Traditionally, we would pour some tomato and pepper paste mixed with water over this but since I can not use both, I just filled the pan with hot water until it goes above the cabbage rolls. I also put a plate on top to keep them in place while cooking.
  • Close the lid. Once you see the first bubbles (boiling), turn down the heat and cook until the filling is thoroughly cooked and easy to cut through (cabbage leaves are so soft, melts in your mouth). Some people likes to bake them, I prefer cooking on stove.
  • Serve them with yogurt mixed with minced/crushed garlic, and dried mint. If you want to add a little heat, a little bit cayenne or red pepper flakes would make it happen. Before you add the dried mint, if you crush the mint in between your fingers, you can smell the fragrance and liven your yogurt dip up.

Tip for leftover stuffing ingredients: I mixed in an egg & some almond meal and a new meatball recipe (full of vegetables) was invented. It tasted really good . You can also check out my plain, easy Turkey Meatballs recipe.

Yogurt Sauce

(Gluten free, Grain free, Dairy Free, Starch Free, Fruit Free, Paleo, Keto, Vegan, Vegetarian)

immydr – Yogurt Dip

Ingredients:

  • 2 cups Nondairy Yogurt
  • 1 Shredded organic Persian cucumber (short ones)
  • 2 or more cloves to taste Minced garlic
  • 1 tsp or to taste Himalayan / Sea salt
  • Dried mint to taste
  • Paprika, garnish

Instructions:

Well, there is no special instructions here. Mix all ingredients except the paprika since it is for garnish and enjoy!

I should say that my ingredient amounts are only to give you a starting point but you can always make this side dish according to your taste. You can experiment with more/less shredded cucumber, garlic or mint. Traditionally, this dish is called “Cacık” and a little bit of water would be added to this dish to make it more runny but I do not like it that way so I do not add it. You may also heard close version of this as ‘Tzatziki sauce’. I always buy organic garlic but sometimes they are really strong and sometimes I do not feel the taste enough so I adjust accordingly.

I use organic Persian cucumber because of their size. When I get the English cucumber, I can not use the whole thing at a time and I do not like to keep the half of it in refrigerator when cut. I used Kite Hills almond milk yogurt. I dry my own mints. I love and always buy fresh mints hoping/dreaming that I would make myself a Virgin Mojito or a mint lemonade etc but never do and end up drying them on a tray to use in my cooking. Once all the leaves are dry and crumbles when I touch, I crush them in between my hands & keep them in a glass jar.

My husband loves yogurt and eats it at every meal. I like this yogurt sauce because it is a great way to consume garlic and mint. It also goes great with meat dishes especially lamb, gyro and some vegetable dishes. I sometimes don’t add the shredded cucumber and add turmeric, and a little bit black pepper (to my husband’s dish) to compliment the zucchini fritters or baked vegetables such as cauliflower, carrots, broccoli etc.

I wanted to see if Kite Hill yogurt has sugar in it. This is what I found online as Nutritional Facts. I usually buy the 32 oz one.

Ingredients: Almond Milk (Water, Almonds), Locust Bean Gum, Xanthan Gum, Agar, Live Active Cultures: S. Thermophilus, L. Bulgaricus, L. Acidophilus, Bifidobacteria

Some people may have allergy/sensitivity to Xanthan Gum. I don’t and Dr B said it is ok for me.

Smoked Salmon Bruschetta w/Protein Pancake

(Gluten free, Grain free, Dairy Free, Starch Free, Fruit Free, Paleo, Keto)

immydr – Salmon Bruschetta

As I have been writing about My New Eating Protocol, new recipes are being developed almost every day. Today, we will start with my breakfast item. I enjoyed it sooo much, I ate 3 of these, can you believe that?

The main character of this beauty is the pancake (my complaint bread) and the taste combination of the rest of the ingredients. In each of the bruschetta, you (I) have to put all ingredients together, on top of each other, to have the ultimate pleasure. I mean it, the pleasure.

Do you see how the pancake is topped with cream cheese (dairy free), wild smoked salmon, Arugula micro greens, few thin slices of red onion, and secret/invisible ingredients: light drizzle of olive oil, sprinkle of Himalayan salt and few drops of lemon juice. The last three ingredients are really important, do not underestimate them.

I have been using Kite Hill dairy free yogurt and cream cheese. I tried 365 brand yogurt but did not like it unfortunately. Kite Hill cream cheese and yogurt does not really taste like the grass-fed, organic full fat yogurt I used to eat but at least, with minimal ingredients, the taste is still better than the others I tasted. Plus, I usually consume the dairy free versions with some additional flavors. For example; I eat the yogurt with minced garlic and some spices and sometimes with shredded cucumbers; traditionally called “Cacık“. I eat the cream cheese with minced garlic, fresh thyme or other spices if I do not have thyme and enjoy it with my almond crackers.

These pancakes are not ordinary pancakes. Remember, in my NEP 3 , I said ‘If I am going to eat, I have to eat the most nutritious greens/vegetables to heal myself and combine them with the most nutritious spices, other vegetables, oils and nuts.‘, well this is also a statement for my other dishes that I forgot to mention too. In this case, the pancakes. What is the specialty of these pancakes? They are PROTEIN PANCAKES. Each has 11 gr protein. They have a little (2 gr) fiber in there too. You will also see that there isn’t any kind of sweetener in the ingredients. Actually, even in the past, when I was using maple syrup or coconut sugar, I’ve never put sweetener in pancakes or waffles because I like to eat them both with sweet and savory toppings. Lately, I am using these as bread substitute. Very easy to mix in together and cooks fast on stove.

MY PROTEIN PANCAKES

immydr – Protein Pancakes

Serving: 6

Ingredients:

  • 2 tbsp, Coconut Flour
  • 3/4 tsp, Baking powder
  • 2 egg , Eggs
  • 1/2 cup, Almond Flour
  • 1 tbsp, Organic Olive Oil
  • 1/2 tsp or less to taste, Salt
  • 1/2 cup, Organic Almond Milk
  • 2 scoop (1/4 cup), Whey Protein powder

  • Some recipes call for mixing wet and dry ingredients separately and then combining them together. I mix the dry ingredients, open a well in the center, put in the wet ingredients and try to mix as much as I can and then add in the dry ingredients from the side into the center. Less mess and dishes to wash 😊
  • On nonstick pan, I drop 1/4 cup of the ingredient in each (3) side, making sure they do not touch each other, hence the oblong shape pancakes instead of round. So in 2 attempts, they are all ready.

I am not really counting calories, but still check on my carbohydrate consumption time to time. For those who are interested in the nutrition facts, According to myfitnesspal.com: Each pancake has 5 gr carbs, 2 gr fiber, 11 gr protein, 2 gr sugar and has 117 calories.