(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.
- 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
- 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 New ‘O Blood Type’ Eating Protocol
(GLUTEN FREE, GRAIN FREE, DAIRY FREE, STARCH FREE, FRUIT FREE, PALEO, KETO)
It is a beautiful, sunny day today. You know what it means, I have to get out there and have a little walk and enjoy the nature’s beauty and soak in the sun. Don’t get me wrong, unfortunately, I am not one of those who can walk/hike for hours and hours, not yet. Mine is only about 30 minutes but still great. Have you ever stopped under a tree, looked up to the tree, leaves, the sky through the leaves, the colors of each leaf and then blue sky then another part of tree and so on. It is mesmerizing! All the colors, shape, their movement through the wind, the life it gives you, the color therapy it provides you, the hope it fills you with… Remember my HOPE TREE ?
I wanted to share few things with you today but this morning I shared a little insight (my own way of handling things for now. They may change in the future.) with a PCOS sufferer (on Facebook group) and I thought to myself, why don’t I share them here too.
This is what I wrote:
‘Normally, I rarely comment in this group but I wanted to share my story with you to let you know that I know how you feel, you are not alone. For the last 20 years I’ve been struggling with sweets and carbs. I gained weight gradually every year, my health (physical, mental and emotional) got worse every year. I knew I had to do a diet change and exercise, but I did not have any will power. I continued eating those delicious but harmful deserts to be happy (emotional eating problem). I was not happy with myself but was not strong enough to put an end to it. I tried so many diets but did not last more than 10 days.
Long story short, in August I learned that I have bigger health issues. I found a naturopathic doctor and he put me on a very strict limited diet (lots of protein and some of the vegetables – that’s it. No dairy, no starch, no fruit, no grain, no night shades vegetables etc) for 3 months. I remember during our first meeting w/my doctor, I said, I love cheese, I will finish them first and than start the diet. I went home, checked the fridge and realized I have 1 week worth of cheese. I told my husband ‘you enjoy these I will start tomorrow cold turkey otherwise it will not work for me’. I want to stop and prevent the future health issues in my body.
I am on day 25, lost 10 lb. My husband is not following the same diet with me but obviously eats when I cook what I cook.
My suggestions to you:
1-Journaling, or finding another way to vent. My way is to share my struggles and recipes/meals on my blog, kind of journaling but also sharing with those who are struggling like me.
2-Set yourself a goal with hope. Right now, my goal is to finish the 3 months with this diet. My hope is since I did so well, my diet will get a little less strict. If it does not, oh well, I will think about it when I come to that bridge.
3–Take the control in your hands. In the past I was also blaming my husband because even though I was trying to cut out gluten and bread, he was eating French bread (I loveeee ) during breakfast, I could not resist and I’d eat too. Now, he still eats, I do not. My doctor said it is the MINDSET. Once you set it, it is much easier.
4-Tell yourself POSITIVE things. You may call this affirmations, or any other thing. I tell myself when I feel down, helpless “Just 3 months, this will pass, hang in there. Wait few more hours or days, this emotional roller coaster, craving of macaron, period pain, bloating etc will all pass. God will help me” You know yourself best. What works to strengthen you, use those words.
5-Sometimes you need to find your own solutions. I looked for recipes that is complaint with my diet, does not exist. So I developed recipes myself. I am lucky in this part because, I already love and do develop recipes. Still hard sometimes, but works.
6-Turn it into a challenge or fun, or both whichever works for you to continue. I do both :) Challenge is not to give up and develop delicious, nutritious and complaint recipes. Fun part is to (sometimes taking picture of them and) share them on my blog. So it is a little bit more tolerable.
I wish you all the strength, will power and the mindset you need. You can do this if I can do it. You are not alone. I hope my blog may help you overcome some of your own struggles and/or hopefully be an inspiration.’
Sometimes, people may help you realize:
- what you have,
- what you’ve accomplished without knowing it,
- what you want/don’t want to do
The first two, I realized today when I was sharing above written comment, what a long one! What I have is the 6 insights that I shared. I was not aware that I had these until I’ve put them into words. Accomplishments are my weight loss ( I was going to say effortless but that is not true. Yes, I do not show much effort to exercise but most of my energy is going to figuring out what I will eat and still be happy which is getting easier every day) and improving blood sugar levels.
The third one, I realized again when I was chatting with another person on another Facebook group, for my ETSY shop support. YES, I have one where I, my mother and sister sell our hand made/knit items. My sister is a great talent for her patchwork creations. It is fairly a new one. I actually opened it in the beginning of 2019 but could not spend much time on it. Now, hopefully, I will put in more time and list all the beautiful baby vests and other hand knitted items my mom did. So, if we go back to what I want/don’t want to do, we were talking about branding and identity of my shop. This also made me think about my blog. While I am sharing my health struggles, insights, recipes with you, I also want to share all my knowledge with you. While I am talking (writing) to you, I want you to learn everything that I know from health perspective (what is healthy, not healthy, natural remedies…) to recipes with easy tips etc. I want to share what kind of kitchen tools ex: oven tray I use (stainless steel, NEVER aluminum), why I use it and where I found it. Because believe me, I looked for it a long time and now I have 3 sizes and I am sooo happy with them. I use them almost everyday, especially now that I am eating lots of protein and vegetables everyday, baking in the oven is the best way to go as far as batch cooking. Well, for us it is at usually 2 days worth of cooking. For one, I can get bored of the same dish easily and two, I do not believe reheating food more than once is healthy. I want to have a recipe book in the future, e-book or paperback (not decided yet) because beside this blog, I will be leaving one more thing to this world when I pass to the other. What I want also explains what I do not want for now, I guess 😉
I took a little break to drink my protein shake with immune boosting powders. While I was drinking it, I remembered two more things to share with you addition to my above suggestions.
2 things that I would like to add to my 6 insights:
1- When you take your supplements, tell yourself that they will heal you, help you get healthy, more energy, happiness, motivation for pursuing your dreams etc. This is part of positive thinking. It helps me to like taking supplements, especially if they are too much. Why not take them happily vs unwillingly, feeling miserable and with all the other negative feelings you have. I think it would do more harm than good.
2- Ooopps , I forgot this one. I am gone blank. I will come back to this and update.
On my next post, I will give you an example of 2-day worth batch cooking.
See you there!
P.s: Another relevant, short post for you to read .
immydr- How to Change Unwanted Behaviors (Habits)
My New ‘O Blood Type’ Eating Protocol
(GLUTEN FREE, GRAIN FREE, DAIRY FREE, STARCH FREE, FRUIT FREE, PALEO, KETO)
Hello my friend! Today, I would like to share a little bit of my struggles and then a new recipe :).
As you know, from my previous posts of this My NEP (New Eating Protocol) series, I am eating much more protein then I used to. In every meal, I am eating meat (white or red). I am kind of making myself to eat even though I do not want to sometimes because current 3 month new eating protocol requires me to do this. So, even though I do not feel like it, I am still eating a little bit (half palm size). For this reason, I am looking for refreshing ways to eat. I am going through recipes every day; the recipes that I have in my online library or through the web site. Ohhh, I have to tell you about my ‘online library’ . This is a great app that I can’t remember how I came across but it is part of my cooking life now. It is life saver! It keeps the recipes, the picture of the recipes and the website link if I need to refer back to. I have 476 recipes there that I saved, so you figure how long and how much I have been using it. I can add tags to recipes so that I can narrow my searches to ‘desserts’, ‘breakfast’, ‘lamb’, ‘almond meal’ or any other tag that I would like to create. It has meal plan tab where I can put the recipes in queue and then spread through out the week and see my weekly cooking/meal plan. It can also populate a shopping list for you based on that meal plan. Isn’t it great? The best thing is, it is FREE. Are you ready to learn about this amazing app? Here comes the drum rolls…It is called COPY ME THAT. This is your own recipe manager: Copy the recipe that you like from any website with a click (you can add a button to your task bar) then edit, organize, plan, and shop. Sometimes, it does not save the recipe but the link, still works great for me.
By the way, I am not affiliated with the apps, brand names (of food) and market place names that I share here. I am just sharing my experiences, findings with you.
This reminded me, remember, I shared the Kite Hill almond milk yogurt in MY NEP 4 with you saying that it is the best tasted one I found so far, but yesterday I realized that it tastes like a little heavy, oily to me now. It is interesting though because it does not have any oil in it . You can see the ingredients at the end of my Yogurt Sauce recipe post. May be my taste buds are changing which I believe strongly that this can happen to us. When I was in my early 20s, I was not able to eat any dish made with zucchini, now I love it all ex: zucchini fritters, zucchini noodles, creamy zucchini soup, grilled zucchini… you name it, I am sure I will love it. Or white cabbage. My mom used to make dishes with white cabbage when I was little, I did not like or eat them. Now I am craving Ground Turkey & Vegetables Stuffed Cabbage Leaves. I made them couple of days ago, they were soo good I wanted to eat them again and I made a similar dish with the left over cabbage and the other ingredients. Was it the same taste? Not at all, but still delicious. My husband ate 2 plates full of it. I mentioned towards the end of My NEP 4 post ‘even though you use the same spices, changes in the amount of each spice changes the taste.‘ , this is true for the method of cooking too. Last night, I wanted to eat Ground Turkey & Vegetables Stuffed Cabbage Leaves again. I had all the ingredients except the cabbage leaves. I had the cabbage but it was the inner part, and it did not have big enough leaves to stuff. So I cooked all the ingredients (in pan) in order:
1 onion, diced
3 cloves of garlic, minced
2 small shredded carrots
1-2 tsp Himalayan/Sea salt
1 lb ground turkey
Inner part of the Cabbage (almost half round cabbage) (sliced in big chunks)
1 cup riced cauliflower (traditionally we use rice but no grain/starch so cauliflower is great substitute here) I actually used 1.5 cups
Spices: paprika, cumin, black pepper (if you can use), lots of paprika. Traditionally, we use tomato paste but since it is not compliant to my protocol now, just to give it a little more reddish color, I added the paprika generously.
1/4 cup olive oil ( I actually used Avocado oil last night even though Dr B. says there is not enough research done on this oil, so he does not recommend it.)
The end result, DELICOUS! I served stuffed cabbage leaves with garlic+yogurt sauce and it was great. Last night, when I tried the garlic+yogurt sauce with this new dish, it did not compliment all that well, so I squeezed a little bit of lemon juice, vowwww, what a difference. You see ‘even though you use the same ingredients, changes in the method of cooking changes the taste.‘
I would like to share one more thing that I cherished before letting you go, my friend. I made this wonderfully fulfilling, satisfying Ginger, Coffee Butternut Squash Pudding and shared the recipe with you. I also shared the story of its creation in My NEP 4 post. What I did not share was when I prepared that squash for baking, I threw away the seeds but as soon as I did, I regretted it because those seeds were edible. I could roast and eat them. Later in the week, when I went shopping, I finally got the spaghetti squash (wonder why I say ‘finally’ 🤔, checkout the third paragraph of My NEP 4) and I did not throw out the seeds, yayyyy. I baked them while I was baking the spaghetti squash. I did not spend too much time cleaning them, did not even wash them when I scraped them from the squash. I’ve put them on the same tray lined with parchment paper and they were nicely roasted by the time squash was done. I sprinkled a little bit of Himalayan/Sea salt mix over them and enjoyed while I was watching my favorite tv series on amazon. Just like we used to eat roasted sunflower seeds or pumpkin seeds with my parents, when we were watching tv back at home.
I am so grateful, thankful that I’ve spent/shared wonderful times with my parents, still do when we can get together. Thank God, they are still alive. There may be continents between us now, but the technology now makes it easier on us even if we are away from our loved ones. To be able to talk to them, see them whenever we want/need, just like they are near us is great comfort. Love you Mom and Dad 💖
Günümüzde Fransız mutfağının klasiklerinden olsa da aslında Alman kökenlidir. Zamanında Almanların yönetiminde olan Lothringen, daha sonra Fransızların yönetiminde Lorraine adını aldı. Kiş ‘quiche‘ Almanca ‘Kuchen’den gelme, kek demektir. Quiche Lorraine, en basit ve ilk kiş tarifi olup yumurta, krema ve fume pastırmadan yapılır.
Bu kısa tarihçeden sonra isterseniz benim kiş tarihçeme gelelim. :) Amerikada yaşadığım sürece birçok dünya tadlarıyla tanıştım. Tabii sadece benim damak tadıma uygun olanları yedim ve evde pisirdim. Bunlar içinde Meksikalıların ‘ enchilada’, Japonların ‘sushi’, Amerikalıların (Teksas) ‘chili’ vs. var. Hepsi de (kiş dahil) zor görünse de aslında yemesini seven için çok kolay.
Bugün kiş tarifimi sizlerle paylaşıyorum. Diğerlerini de paylaşacağım merak etmeyin. Özellikle hindi kıymasından yaptığım chili tarifini. Son birkaç aydır Perşembe günleri ‘chili’ günlerimiz oldu. Bir bakmışım her Perşembe hindi ‘chili’ yapıyorum. Soğuk aylarda bol acılı güzel oluyor. Aslında kıymadan da çok güzel olur ama benim burada güzel dana/koyun kıyması bulmam zor olduğu için hindi kıymasından yapıyorum.
yemek kaşığı = yk
tatlı kaşığı = tk
Hamur için ;
2 cup (bardak) un
½ tk tuz
8 yk tereyağ, küçük doğranmış
1 yk elma sirkesi
4-6 yk soğuk su
– 1/4 kırmızı dolmalık biber, küp doğranmış
– 1/4 sarı dolmalık biber, küp doğranmış
– 1/4 yeşil dolmalık biber, küp doğranmış
– 1 orta boy soğan, küp doğranmış
– 1-2 kabak, küp doğranmış
– zeytinyağ, tuz, karabiber
– 4 yumurta
– 1/2 cup krema, yoksa krema kıvamında sulandırılmış yoğurt
– peynir (keçi, beyaz, kaşar hangisi varsa)
1- Soğan ve biberleri tuz ve yağ ile pişirin. Soğanlar seffaflaşınca kabağı ekleyin. Hepsi pişince karabiber ekleyip soğumaya bırakın.
2- Sebzeler pişerken su haricindeki hamur içeriklerini bir kapta birleştirip karıştırın ve azar azar su dökerek hamur haline getirin.
3- 22 cm turta kabına el yardımı ile ya da merdane ile açtığınız hamuru yerleştirin. Yan kısımlarının yeterince yüksek olmasını sağlayın.
4- Hamurun ortası ve yanlarında çatalla delikler açın. Üzerine yağlı kağıt koyun ve ağırlık yapması için nohut yada başka çeşit fasulye ile tabanını doldurun.
5- Önceden ısıtılmış 400 Fahrenheit yani Türkiyedeki fırınlarda yaklaşık 200 derece fırında 10 dakika pişirin. Kağıt ve nohutları alın, gerekirse 5 dakika daha pişirin (Ortası tam pişmemişse).
6- Pişmiş sebze karışımını pişmiş hamurun içine yerleştirin, üzerini arzu edilen peynirlerle kaplayın.
7- Krema ve yumurtaları ayrı bir kapta karıştırıp peynirin üzerine dökün. Yumurta-krema karışımının bütün sebze ve peynirleri kapladığından emin olun. Gerekirse çatalla sebzelerin arasına girmesini sağlayın.
8- Fırında 30-40 dakika ya da ortası pişene kadar pişirin.
– Glutensiz hamur için:
2 cup (bardak) kahverengi pirinç unu veya
2 yk mısır/buğday nişastası (genetiği değiştirilmemiş) ve pirinç unu = 2 bardak karışım
– Eğer yumurta karışımı yeterli gelmezse biraz daha krema ekleyebilirsiniz.
– Pişmeden önce kişin uzerine çörekotu serpebilir ya da içine taze/kurutulmus kekik, biberiye gibi otlar ekleyebilirsiniz.
– Kiş kuru gorunuyorsa (piştikten sonra) üzerine zeytinyağ sürebilirsiniz.
– İçi için istediginiz sebzeleri, önceden pişmiş olmak kaydıyla, kullanabilirsiniz. Örn; mantar, taze soğan (çiğ olabilir), tavuk, brokoli…
– Hamurun ağzına kadar sebze ve peynirle doldururken yumurta-krema karışımı için yer bırakmayı unutmayın.
Eğer Amerika’daki maceralarımı biraz merak ediyorsanız ‘Photography’ (tıklayın) bölümüme bakarak biraz fikir sahibi olabilirsiniz. Yaptığım yolculuklardan ve gittiğim cafe/restoranlardan oluşan resim albümüm.
You may wonder, why I call this chocolate pudding “Morning’, because it is meant to be a healthy breakfast replacement that tastes like chocolate pudding but, actually, can be considered as a smoothie with nutritious seeds (chia, hemp, flax), oil (coconut) and nuts (cashew). I love spices a lot and the fruit ‘orange’ a lot lately. So you will see hints of them but of course you can omit them and may be, enjoy it with fresh/frozen raspberries.
It’s sugar-free, vegan, paleo, gluten free :)
1/2 cup cashew meal
1 tbs chia seed
1 tbs hemp seed
1 tbs flax seed
2 tbs cacao
2 tbs coconut oil
1-2 tbs maple syrup
1/3 cup water
1/2 tsp orange zest
cacao nibs (garnish)
Blend all in high-speed blender until smooth.