Primal-Paleo Eating Recipes

_Kitten_Kate

As requested....
Primal and Paleo recipes are shared in this topic.
Please include all ingredients, directions and nutritional information
Photos are always a great addition to your posts!
Thanks for adding!


Let us know about the recipes you have tried and liked! Quote the recipe and rate it!

Natihilator

bump!

Kymmu

Yay, as soon as I get over this week and the weekend If I survive I'll be baaaccckkk!!

Kymmu

Grilled Fish with Coconut Onion Sauce
Serves 4 Prep : 4 mins Cook: 10 mins
1/2 can AYAM™ Coconut Cream 270ml
3 tsp AYAM™ Oyster Sauce
2 tsp AYAM™ Chilli Sauce (Hot)
1/3 cup water
3 green onions, chopped
1 1/2 tbsp lemon juice
1 tsp grated ginger
1 clove garlic, crushed
4 fish fillets*
Combine coconut cream, oyster sauce, chilli sauce, water, green onions, lemon juice, ginger and garlic in a small saucepan, stir over high heat until boiling, and cook for 1 minute. Spray fish with oil, and fry, grill or barbecue for 3 minutes on each side or until just cooked through. Serve with Coconut Onion sauce drizzled over.

*We used ling fillets, but any fish of your choice can be used.

Per 225g serving : 813kJ (194cal), 9g protein, 11g fat, 15g carbohydrate

Kymmu

My version of Corrination Chicken.

Chicken breasts cooked and diced.
Greek full fat Yoghurt
Keen's Mustard powder
garlic
spring onions
salt and pepper
Marinate Chicken cubes in the mixture of the above ingredients overnight for best results. Make up enough to coat generously.

Create a lovely fresh salad from rocket and other interesting salad greens, add herbs of choice like mint or cilantro ( corriander) or basil to make it fragrant.
Throw in as many crisp vegetables you have on hand - capsicum, carrot, cucumber, etc
The salad is the base top with the warmed chicken and dressing.
For extra protein you could add some eggs - boiled or poached.
I like walnuts added too.
Lots of protein!

Kymmu

Avocados are a nutrient dense food in and of themselves. Did you know that they are a fruit? They are... weird, I know... but they are. Avocados top all fruit in folate, potassium, Vitamin E and magnesium. Plus, they are full of monounsaturated fat (this is a good thing... your body need this). Let me explain just a bit about each of these things:

Folate- Reduces the risk of cardiovascular disease and stroke.

Potassium- Regulates blood pressure, helps prevent heart disease and stroke. Important for cellular function within the body.

Magnesium- Essential for enzyme activity, nerve transmission, healthy bones and cardiovascular system. Helps prevent migrains and type 2 diabetes.

Vitamin E- Fat-soluble vitamin necessary for circulation, tissue repair and healing. This powerful antioxidant plays a vital role in deactivating free radicals

Monounsaturated Fat (Oleic Acid)- Improves the body’s ability to absorb fat- soluble nutrients like alpha & beta carotene and lutein from other foods.

If you’re new to buying avocados, let me tell you what to look for. A ripe avocado will “give” slightly when pressed. Do not buy any avocados that are soft and avoid any with cracks or blemishes. It is very hard to find ripe avocados in the store; they are usually rock hard... so buy them in advance of when you plan to use them.

I generally keep avocados on hand at all times, especially this time of the year because they are much cheaper. I love to eat a couple of slices with my eggs in the morning, diced in a salad, diced on top of chili or a burger, as guacamole, or in chocolate pudding. Yup, you read that correctly... I said chocolate pudding!!!!!

If you’ve got 5 minutes, a blender, and a couple of ripe avocados... then do I have a treat for you! You’re welcome.





Chocolate Avocado Pudding
2 ripe avocados
2 tsp. real vanilla extract
½ cup cocoa powder
½ cup maple syrup
¾ cup milk (coconut, almond, raw dairy... your preference)

1. Slice avocado in half, remove the pit, scoop out the fruit, and throw it in the blender with the other ingredients.
2. Blend until smooth. You may need to stop a couple of times and scrape down the sides. Add a bit more milk if necessary.

Variation Suggestions: add ½ - 1 tsp. (depending on your preference) of cinnamon, cayenne, or peanut butter. You could also substitute half of the vanilla extract with almond extract.

Kymmu

Apple and Raisin Pancakes
Posted on March 8, 2012


I’m not sure whether to call this breakfast or a snack, because I eat them both ways, but I sure do like them! I started making these for myself when I was doing the GAPS diet, but I keep making them because they’re good

Apple and Raisin Pancakes

1 apple, peeled
2 Tbsp. almond flour (or big spoonful of almond butter)
2 eggs
Pinch of salt (approx. 1/8 tsp.)
Small handful of raisins

1. Place a sieve over a bowl and grate the apple into the sieve. Using your hand, squeeze the juice out of the grated apple.* The juice will collect in the bowl. Drink the juice
2. Tip the grated apple out of the sieve, into the bowl.
3. Add the almond flour, eggs, salt and raisins.
4. Mix well.
5. Line a cookie sheet with parchment paper. Place spoonfuls of mixture onto the parchment paper.
7. Bake at 350F for 10 minutes on one side, then 6 minutes on other side. Alternatively you could fry these on a skillet, but they’re rather delicate and I don’t have the patience

*Note: I find that if I don’t squeeze the juice out of the apple then the mixture becomes too watery.

I love to eat these with a dollop of yogurt, sour cream or creme fraiche!

Kymmu

Raw Chocolate Pudding

2 avocados, peeled and scoope
1 ripe banana, peeled
1/4 cup raw honey
3 tablespoons coconut oil in liquid form or filtered water
1/3 cup raw cocoa powder
1 teaspoon vanilla extract
1/4 teaspoon sea salt

Combine ingredients in a high speed blender and puree until everything is combined. Store in an airtight container in the refrigerator for at least 30 minutes just to chill it. Enjoy as an after dinner treat or a mid day pick me up.

For anyone trying to avoid caffeine, feel free to substitute the cocoa powder with carob powder. To add that chocolaty taste, use a little bit of cocoa extract.

Perfect for anyone who is trying to limit their consumption of sweets or avoid processed sugars.

Kymmu

Dijon Corned Beef in the Slow Cooker.
3 pounds corned beef, trimmed of fat
3 tablespoon honey
1 tablespoon prepared Dijon mustard
10 whole cloves (or you can use 1/2 teaspoon ground cloves)

The Directions

Use a 6-quart slow cooker. Unwrap the corned beef, and remove the seasoning packet (use it in another recipe, such as roasted cabbage and potatoes) and trim as much of the fat from the meat as you can. In a small bowl, make a paste of the honey, mustard, and cloves. Rub this mixture on all sides of the meat. Place the meat into your crockpot, and cover. Cook on low for 8 to 10 hours, or until meat pulls apart easily with a fork. Let sit for 15-20 minutes before slicing.

I prefer to cook my vegetables separately, but if you'd like everything in one pot, feel free to add quartered red potatoes, carrot chunks, and cabbage wedges around the meat. Again, no need to add additional liquid.

Kymmu

Turkish Chicken Kebabs

1 pound chicken breast meat

Marinade:
¼ cup plain yogurt
1.5 tablespoons olive oil
1 tablespoon lemon juice
½ teaspoon cumin
½ teaspoon paprika
¼ teaspoon chili powder
Pinch of cayenne (for a bit of spice)
Heaped ¼ teaspoon sea salt
1-2 cloves garlic, minced

Sides:
Shredded lettuce
Tomato
Cucumber
Olives
Red onion
Hummus
Feta
Yogurt sauce

1. Cut the chicken into even size pieces
2. Mix marinade ingredients in a bowl. Add the chicken pieces and mix to coat evenly. Refrigerate for 1 to 2 hours.
3. Thread chicken pieces onto skewers OR simply lay the chicken pieces out on a grill rack (this is what I prefer to do). Grill about 5-8 minutes each side, depending on the thickness of your chicken, until the chicken is cooked through. You could also cook the chicken under the broiler in your oven.
4. Serve with sides of your choice.

Kymmu

Indian Spinach with Paneer Cheese
Ingredients

6 - 9 oz of fresh spinach, well washed
1 medium tomato, quartered
1 - 2 cloves of garlic
1 small onion, quartered
1 - 2 hot peppers such as serrano or jalapeno, halved (seed and de-vein the peppers if you don't want it too hot!)
1 tsp salt
4 oz of Paneer cheese or Queso Fresco, cut into cubes (Queso Fresco is much easier to find)
For tempering
2 Tbs vegetable oil (I use coconut oil or olive oil)
1 tsp whole cumin seeds
Instructions

Place the tomato, onion, garlic and peppers in a large pot and add a splash of water. Turn the heat to medium high and get the splash of water steaming, add another splash if the water dries out too quickly. When the vegetables have begun to soften, add in the spinach and cook it stirring constantly until it wilts.
Transfer the contents of the pot to your blender and blend on high until it looks like a sauce or soup. Add 1 tsp of salt while blending and, if necessary, add just enough water to make the mixture blendable.
Transfer the hot spinach mixture to a glass serving bowl and stir in the cheese cubes.
For tempering
A very common way to finish Indian dishes is the process called Tempering. To temper, you need to heat the 2 Tbs of oil in a very small pot. Use high heat to get the oil hot quickly and then quickly stir in the whole cumin seeds. Stir the seeds constantly while they fry in the oil until they become golden and smell toasty.
The final step is to VERY CAREFULLY pour the hot oil over the top of the spinach mixture and then mix it in. It will sputter and jump when the hot oil hits the food so wear a kitchen glove.
After tempering, the dish is ready to eat!
I usually serve this with s curried cauliflower.

jonski1968

[/quote]
Chocolate Avocado Pudding
2 ripe avocados
2 tsp. real vanilla extract
½ cup cocoa powder
½ cup maple syrup
¾ cup milk (coconut, almond, raw dairy... your preference)

1. Slice avocado in half, remove the pit, scoop out the fruit, and throw it in the blender with the other ingredients.
2. Blend until smooth. You may need to stop a couple of times and scrape down the sides. Add a bit more milk if necessary.

Variation Suggestions: add ½ - 1 tsp. (depending on your preference) of cinnamon, cayenne, or peanut butter. You could also substitute half of the vanilla extract with almond extract.
[/quote]


Is this one serving? Approx carbs?

Suitable for Breakfast?

_Kitten_Kate

Primal BBQ sauce-from marksdailyapple

 1/3 cup (about 3 ounces) tomato paste
 2 tablespoons melted butter
 1/2 – 1 teaspoon hot sauce
 1 – 2 tablespoons honey
 2 – 3 tablespoons apple cider vinegar
 2 teaspoons tamari
 1/2 teaspoon mustard
 2 tablespoons water
 1⁄4 teaspoon ground allspice
 1⁄4 teaspoon ground cinnamon
 1⁄4 teaspoon ground black pepper
 1⁄2 teaspoon chili powder
 1⁄2 teaspoon paprika
 1/2 teaspoon onion powder
Instructions:
In a small bowl mix together tomato paste, butter, hot sauce, honey, vinegar, tamari, mustard and water. In another small bowl mix together allspice, cinnamon, pepper, chili powder, paprika and onion powder. Mix the spices in with the wet ingredients.Brush on meat before grilling or dip cooked meat into the sauce

Read more: http://www.marksdailyapple.com/primal-bbq-sauce/#ixzz1oHbHPBod

Kymmu

Jonski - I worked out a lower carb version of the chocolate avocado Pudding.
Swap the maple syrup for an equal amount of stevia.
I personally would consider using a lot less stevia, I don't like things too sweet. it seems a bit much - taste test and see!
If you make the recipe with .5 cup stevia for 2 people the macros are as following:
Per serving,
Cals 366, Carbs 33, Fat 28, Protein 7, Sugar 6, Potassium 1209.
I hope this helps.
Cheers Kym.

jonski1968

Thanks...looked at the uk version of stevia last night...Its a whopping 1.5 gr carbs per spoonfull...So i made it with honey..(probably more but tastes better.

Very nice indeed....Could be my new breakfast twice a week...So long as i can drop the rest of my carbs throughout the day.

Thanks again

Kymmu

Chocolate crackles
What you need

2 handfuls of shredded coconut

2 heaped tablespoons of cacao

4 tablespoons of sesame seeds

2 tablespoons of coconut oil

Optional – 2 teaspoons of peanut butter

2 sachets of Natvia
I left out the sesame seeds and they were fine... With all recipes test as you go for sweetness- put on a tray in the freezer for about 10 mins...yum!

Look here for the full recipe http://livehealthysimply.com/2012/03/natvia-a-sweet-alternative-to-sugar/

Kymmu

Kym's version of Primal Spinach and Ricotta Tart.

Shell:
1.3 cups of Buckwheat.
3 eggs
a little salt and a pinch of baking powder.

Filling:
500g of Ricotta ( hubz bought the low fat one by mistake. Id normally do full cream)
one onion diced & sautéed.
2 bunches of silver- beet shredded and sautéed,
a handful of fresh basil leaves
nutmeg- I like the flavour of whole nuts grated fresh. .5 teaspoon
Salt and pepper.
1 teaspoon of minced garlic

Mix the crust ingredients and squash out flat in to your pie dish.( If you pre spray the dish with oil it will lift out later.)

In a separate bowl combine the sautéed filling ingredients and add the ricotta.
Fill up the pie crust and bake in a pre heated oven 180 for around 40 mins or till golden.
Nice with a drizzle of balsamic vinegar and a side salad.
I made it serve 5 you could easily get 6 serves for a lunch or light meal.
Macros for 5 with light ricotta:
cals 368, carbs 41, fat 14, protein 23, sugar 1, potassium 409.

saphstone

Chocolate Avocado Pudding
2 ripe avocados
2 tsp. real vanilla extract
½ cup cocoa powder
½ cup maple syrup
¾ cup milk (coco
nut, almond, raw dairy... your preference)

1. Slice avocado in half, remove the pit, scoop out the fruit, and throw it in the blender with the other ingredients.
2. Blend until smooth. You may need to stop a couple of times and scrape down the sides. Add a bit more milk if necessary.

Variation Suggestions: add ½ - 1 tsp. (depending on your preference) of cinnamon, cayenne, or peanut butter. You could also substitute half of the vanilla extract with almond extract.

OMGoodness! this is soooo yummy! thank you for posting!

AuntieMC

CABBAGE CASSEROLE

This is actually part of a Bierrock recipe. If you have never heard of bierrocks, they are hand-sized rolls stuffed with the following filling. I just make the filling now, as a casserole.

INGREDIENTS:
1 small to medium head of cabbage, chopped
1-2 onions, chopped (1 if large, two if smaller, and depending on taste)
1 lb ground meat (traditionally made with hamburger, but I use organic free range ground turkey)
sea salt
pepper
garlic powder

DIRECTIONS:
Chop up the cabbage and onion, and steam until just limp, maybe 4-5 minutes or so
Cook up the ground meat, crumbled in the pan. Put on plenty of salt, pepper and garlic powder. Especially pepper!
Mix the cooked meat into the steamed and drained cabbage and onions.
Sprinkle on plenty of salt and plenty of pepper (it is supposed to be a bit peppery, reminiscent of sausage)
Mix together, and serve hot!

I like to serve this with sliced steamed carrots. I haven't measure the salt and pepper, but it should be more pepper than is usually used in a ground beef dish, but not thick. You will see some pepper in it, but not thick with pepper. Sorry, best I can do. It is a recipe handed down, so I just learned it by watching!

Kymmu

Thanks Auntie M - looks super healthy and tasty!

Kymmu

Kym Mulvey
Five spice Chicken.( Prepare it for the next day.)

Ingredients (serves 4)
1/3 cup sesame oil
1/3 cup soy sauce
2 tablespoons natvia
1 1/2 tablespoons grated fresh ginger
3 garlic cloves, crushed
1/2 teaspoon turmeric
1 teaspoon Chinese five-spice powder
1/2 teaspoon chilli powder
1.5g chicken pieces
1 bunch choy sum, wombok, or bok choy.
Marinate chicken in spices overnight and bbq, grill or stir fry with wombok, choy sum or bok choy.

Kymmu

Beef Burger with Blue Cheese Dressing.

500g lean beef mince.
3 tbl sp chopped parsely.
2 eggs.
2 tsp mustard.
4 tsp egg based mayonnaise
100gr blue cheese- finely crumbled
salt and pepper to taste.
Blend together mince, parsley, eggs,salt and pepper.
Shape in to burger sized patties. Cook in pan till browned, serve with salad and dressing.
Dressing:
Mix together mustard and mayonnaise then fold through cheese.
1 carb per serve without the salad.

Kymmu

Teriyaki Pork
6 pork lion chops
1 sachet sugar substitute - truvia/stevia.
.25 cup of soy sauce
3 cloves of minced garlic
.25 cup of dry sherry
1 tbl sp of peanut oil.
Combine all marinade ingredients. Add pork chops and marinate in fridge for 12 hrs. Grill the chops ( broil?) or bbq till tender.
2g carbs per serve.

Kymmu

Bacon & Cauliflower Soup.
2 tbl sp butter
2 cups of cauliflower pieces
1 cup of cubed, fried bacon
2 tbl sp lemon juice
1 cup of home made chicken stock
black pepper
.5 cup of cream
parsley to garnish
Melt the butter and cook cauliflower for 5 mins. Add the bacon lemon juice, stock and pepper. Simmer till tender. Puree till smooth and add cream. Heat slowly and garnish with chopped parsley.
serves 2, 6.5g carb per serve.

completebeginnings

I think I am going to do the Bacon Cauliflower soup tonight. Thanks.

Kymmu

Morrocan Lamb Stew

1.5 pounds lamb stew meat, cut into 2-inch chunks
3 cloves garlic, peeled and mashed
1/4 cup extra virgin olive oil
2 teaspoons ground cumin
1 1/2 teaspoons freshly grated ginger
1/2 teaspoon sea salt
1/2 teaspoon turmeric
1/2 teaspoon paprika
1/2 teaspoon cinnamon
1/8 teaspoon black pepper
2 teaspoons lemon juice
1 cup stock (beef or lamb)
2 small/medium potatoes, cut into bite-size pieces
Grated rind of 1 lemon
8-10 black or kalmata olives, pitted and sliced
1/2 cup pitted prunes or dried apricots, chopped
Chopped cilantro for garnish (optional)

1. Make a mixture of the garlic, olive oil, cumin, ginger, salt, turmeric, paprika, cinnamon and pepper and lemon juice.
2. Place lamb pieces in a casserole dish and marinate for several hours or overnight.
3. Heat oven to 300F
4. Mix the stock and potatoes in with the lamb
5. Cover the casserole dish and place in the oven.
6. Cover and bake at 300F for about 2 hours or until meat is tender.
7. Stir in the olives, prunes/apricots* and lemon rind, and bake uncovered for a further 20-30 minutes.
8. Serve with optional cilantro/ corridander.

*Note: I’ve tried this recipe with both prunes and apricots, and I can’t decide which one I like better! Both are really tasty.

Kymmu

ADDICTIVE BRUSSELS SPROUTS SALAD


The second I laid eyes on this salad, Brussels sprouts jumped to the top of my grocery list. I had to have it. I’m not sure I’ve ever been this motivated to make a salad before! Toasted walnuts, crunchy brussels sprouts smothered with finely grated Parmesan cheese and lightly coated in a mustard dressing! HECK YES.
Apparently the recipe serves 8. In actuality, the whole bowl served ME. Like– almost in one sitting. I’m getting the feeling that I’ll be binging on this salad for the next few months. You’ll see what I mean when you find yourself dipping your fork directly into the bowl of leftovers in the fridge. You can’t say I didn’t warn you!
And we are off!

Cut the ends off the sprouts. Pull off any yucky leaves and rinse/soak in a bowl of water.

Get the walnuts toasting in a little pan on the stove. Keep your eyes on it. Takes about 5- 8 mins on med. heat.
You can use a food processor, mandolin or a knife to shred the sprouts. Mandolin shredding was kinda scary!

My eager fingers were a little too close to the blade.
Put the olive oil, apple cider vinegar & mustard in a little jar. Salt & pepper should be thrown in too!

SHAKE IT UP. Instant dressing!
Because I used a mandolin, there were little leaves that didn’t get sliced. I chopped the rest up with a knife.
Finely grate your cheese. Use the good stuff! It really pays off.
Put the shredded sprouts into a big mixing bowl. Add the cheese & walnuts.
Pour the dressing over the top. MIX MIX MIX.
Dig in.
Don’t be shy.
Addictive Brussels Sprouts Salad
serves 8
(recipe adapted slightly from Shauna at Gluten Free Girl)

24 Brussels sprouts, shredded
1/2 cup Parmigiano-Reggiano, finely grated
1 cup toasted walnuts, in pieces
9 tablespoons extra virgin olive oil
3 tablespoons apple cinder vinegar
2 teaspoons Dijon mustard
salt & pepper
Shred the Brussels sprouts in a food processor, mandolin or chop with a knife! Toss the sprouts in a bowl, top with toasted walnuts & grated cheese. In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up! Pour the dressing over the salad and stir thoroughly! Best served immediately, although I ate leftovers the next day and it still held up well!

Kymmu

ADDICTIVE BRUSSELS SPROUTS SALAD


The second I laid eyes on this salad, Brussels sprouts jumped to the top of my grocery list. I had to have it. I’m not sure I’ve ever been this motivated to make a salad before! Toasted walnuts, crunchy brussels sprouts smothered with finely grated Parmesan cheese and lightly coated in a mustard dressing! HECK YES.
Apparently the recipe serves 8. In actuality, the whole bowl served ME. Like– almost in one sitting. I’m getting the feeling that I’ll be binging on this salad for the next few months. You’ll see what I mean when you find yourself dipping your fork directly into the bowl of leftovers in the fridge. You can’t say I didn’t warn you!
And we are off!

Cut the ends off the sprouts. Pull off any yucky leaves and rinse/soak in a bowl of water.

Get the walnuts toasting in a little pan on the stove. Keep your eyes on it. Takes about 5- 8 mins on med. heat.
You can use a food processor, mandolin or a knife to shred the sprouts. Mandolin shredding was kinda scary!

My eager fingers were a little too close to the blade.
Put the olive oil, apple cider vinegar & mustard in a little jar. Salt & pepper should be thrown in too!

SHAKE IT UP. Instant dressing!
Because I used a mandolin, there were little leaves that didn’t get sliced. I chopped the rest up with a knife.
Finely grate your cheese. Use the good stuff! It really pays off.
Put the shredded sprouts into a big mixing bowl. Add the cheese & walnuts.
Pour the dressing over the top. MIX MIX MIX.
Dig in.
Don’t be shy.
Addictive Brussels Sprouts Salad
serves 8
(recipe adapted slightly from Shauna at Gluten Free Girl)

24 Brussels sprouts, shredded
1/2 cup Parmigiano-Reggiano, finely grated
1 cup toasted walnuts, in pieces
9 tablespoons extra virgin olive oil
3 tablespoons apple cinder vinegar
2 teaspoons Dijon mustard
salt & pepper
Shred the Brussels sprouts in a food processor, mandolin or chop with a knife! Toss the sprouts in a bowl, top with toasted walnuts & grated cheese. In a small jar, add the olive oil, apple cider vinegar and mustard with a sprinkle of salt & pepper. Put a lid on the jar and shake it up! Pour the dressing over the salad and stir thoroughly! Best served immediately, although I ate leftovers the next day and it still held up well!

Kymmu

I found this recipe and thought I would share it.
I would only use full fat milk, so the nutrient guide would need to be adjusted slightly.
I like spring onions and capsicum in mine - this is an idea to go from.....
I like to add tumeric and cracked black pepper to my eggs for their anti-cancer boosting nutrients.
Make this ahead of time and then refrigerate for a quick, protein-packed breakfast that's also portion-controlled. Top with salsa (optional) and serve with toast for a complete breakfast.
Also a great go to snack at any time of the day!

Minutes to Prepare: 15
Minutes to Cook: 15
Number of Servings: 9

Ingredients

5 eggs
2 Tbsp low-fat milk
1 cup diced tomato
2 oz. goat cheese, crumbled
2 cups chopped broccoli, fresh (or frozen and thawed)
salt and pepper to taste

Mini Vegetable Frittatas

Directions

Mix eggs and milk in a bowl. Add crumbled goat cheese and chopped vegetables. Season with salt and pepper.
Spoon mixture into muffin tins coated with cooking spray. ( coconut oil for me).
Baked at 350 degrees for about 15 minutes or until "set" and golden on top.

You can refrigerate and reheat these in the microwave for a quick breakfast or snack. Microwave on high for approximately 30 seconds. Serve warm.

Makes 9 "mini" frittatas.
Servings Per Recipe: 9
Amount Per Serving
Calories: 71.3
Total Fat: 4.0 g
Cholesterol: 107.0 mg
Sodium: 88.6 mg
Total Carbs: 3.9 g
Dietary Fiber: 1.4 g
Protein: 5.3 g

Number of Servings: 9

Kymmu

alyson820 posted this recipe on mfp.



2 oz. low-fat cream cheese
2 eggs (whites only)
1 packet truvia
1/2 teaspoon cinnamon

77 calories for 4 pancakes

Blend all ingredients until smooth and cook as you would with regular pancakes. Add whatever toppings you'd like to kick it up a notch! I love adding a few chocolate chips and topping with berries.

I would change out the low fat to full cream cream cheese.....you may like raw honey instead of truvia.....These look GREAT!

Kymmu

Here is the Chicken That got Demolished When I went out. I really like this one!

You may have to go to the spice market or section of your store to stock up but it's totally worth it!! Also I made a mega batch of the spice mix, labelled it and stored it the freezer in an airtight container so next time it's very quick you've done all of the grinding, and the flavours stay fresher for a lot longer.

The recipe it's from a book called "Fabulous Food minus the Boombah" and is written By an Australia comedian -called Jane
Kennedy.
She calls it Chinese Chop- Chop Chicken.

1 Large Organic Chicken
1 tble sp oilive oil ( I use coconut)

Chinese Spice Rub:
1 tsp fennel powder
1 tsp ground cinnamon
1tsp Szechuan peppercorns
1 tsp ground ginger
1 tsp ground corriander ( cilentro)
1 tsp tumeric
1 tsp 5-spice powder 1tsp ground star anise
1 tsp sea salt.

Preheat oven to 210 deg. Celsius
Mix all of the spices to create a rub

Rinse and Pat the chicken dry with paper towel. Then rub all over with oil. Sprinkle the spice mixture all over the chicken and place on an oven tray. Roast for 1 hr or till cooked.Check by piercing the thigh with a skewer to see if the juices run clear.
Serve with steamed bok choy, tossed with a splash of sesame oil...