I’m constantly in the process of adding more protein in my diet. When my diet is well-balanced and high in protein it always keeps me fuller longer, and keeps my energy levels balanced throughout the day. While I do love my crockpot chicken and smoothies, I also like to mix things up every now and then and here is one of my favorite ways.
This “pancake” is more of a sweet omelet consistency than an actual pancake but I promise it tastes good and is packed with protein. I like to use shakeology for my protein base to up the nutritional value and add in extra vitamins and minerals but any brand works. You could even blend a handful of spinach into the egg whites to add some extra greens.
3/4 cup egg whites
1/2 scoop protein
1/2 tsp. baking powder
In a mixing bowl whisk together all ingredients.
Meanwhile heat a skillet sprayed with coconut oil over medium heat.
Pour the egg white mixture in the pan cover and cook 1-2 minutes.
Flip your “pancake” and cook 1 minute longer.
Top with toppings of your choice (my favorite is peanut butter but almost anything would be great!).
Back in the day I was the low calorie queen. I was a crazy calorie counter for years before I finally found peace with food. This meant the fewer calories the better and it often came at the expense of my health. One of my favorites still stands out in my mind. Little packaged meringues that you could eat like 20 of for 100 calories. Heaven to me back then. Little did I know they were loaded with chemicals and fake sugar too. Not only was I undernourished on calories, but I was over-nourished on chemicals and all things artificial. This recipe however is the perfect balance. Instead of processed foods I reach for high quality ingredients that I also love and naturally crave. These meringues are going on that list. They are filling and delicious and take only 3 ingredients to make. They do take quite a while to bake so make sure you plan ahead on time. Other than that they are paleo approved, gluten free, and amazing! I hope you love them just as much as I did.
3 egg whites, at room temperature
dash of salt
6 fresh strawberries
fresh berries of your choice
unsweetened coconut (optional)
Preheat your oven to 200 degrees.
In a food processor blend the fresh strawberries until pureed.
In a mixing bowl beat your egg whites and salt on high speed until stiff peaks form.
Gently fold the strawberries into the egg white mixture.
On a greased baking sheet scoop the egg whites into circles and be sure to make an indentation in the middle for your berries using the back of the spoon.
Sprinkle with coconut if desired.
Bake for 1 and 1/2 hours at 200 degrees.
After 1 1/2 hours turn off the oven and let the meringues cool inside of the oven (about 1 hour longer).
Remove from the and fill with fresh berries.
Makes 4 large meringues.
Did you have any “not so healthy” habits in your past???
Happy January 1st! I will be posting an article later this week on why I don’t do resolutions but I will be doing some goal setting in it’s place! I spent my News Years Eve working, and this morning am headed to New Year’s Day brunch with my family. It’s a yearly tradition. So I thought in honors of New Years brunch I would leave with a brunch recipe: pancakes. Before we get to our recipe I wanted to share with you some highlights of Sophie’s first big snow. Boston got a bunch of snow on Saturday night and while I dread it, it turns out, Sophie loves it!
Being the spoiled puppy that she is I shoveled a path for her in the backyard but she preferred the snow!
She’s so fluffy the snow sticks to her fur. Totally doesn’t phase her.
I learned a very important lesson in the process of making this recipe: Gingerbread pancakes do not photograph well. It also doesn’t help when you burn them! But I promise you they’re delicious and 100% Paleo and Gluten Free! So make them for, brunch, breakfast, dinner, whatever you may be doing today and have a very happy New Year!
1 tbs. coconut flour
1 tbs. almond flour
1 tbs. coconut sugar
1/2 tsp. baking powder
1/2 tsp. ginger
1/4 tsp. cloves
1/8 tsp. cinnamon
1/8 tsp. all spice
1/8 tsp. xanthan gum
1/2 tbs. blackstrap molasses
3 egg whites
In a mixing bowl combine all of your dry ingredients (flour, sugar, and spices).
Next mix in your molasses and egg whites and stir well.
Preheat a skillet with coconut oil.
Pour your batter into 3 smaller pancakes and bake until the edges start to round and cakes bubble and flip.
Cook until done and enjoy!
Makes 1 serving.
Happy New Year!
How are you celebrating the new year??? What did you do last night?