Melt some butter in a non-stick frying pan, and add a spoonful of the mixture at a time, forming 3 or so separate pikelets in the pan at a time. Cook until brown on the bottom, and which time the first bubble or two should have burst on the top, and then carefully flip over and brown on the other side. Move to a plate, add toppings and devour! (Or keep in the fridge and use as needed).
Sometimes one just wants finger food, and pikelets topped with whipped cream, a drizzle of maple syrup and maybe some berries just hits the spot. So simple to make too! Method: Use the Healthy Pancakes recipe, except up the xanthum gum to 1/2 tsp, and swap the oat flour for buckwheat flour (this second part is optional).
Melt some butter in a non-stick frying pan, and add a spoonful of the mixture at a time, forming 3 or so separate pikelets in the pan at a time. Cook until brown on the bottom, and which time the first bubble or two should have burst on the top, and then carefully flip over and brown on the other side. Move to a plate, add toppings and devour! (Or keep in the fridge and use as needed).
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Got left over cooked rice? Need a quick lunch? A fried rice is fast and tasty! Not for the amine sensitive though. ![]() Ingredients: Cooked rice Chopped onions and garlic (optional) Boiled eggs, chopped Chopped fresh parsley and/or chives Bacon Cooked chicken or other meats Soy sauce Salt Anything else you like, so long as it is small or finely chopped/grated - eg grated carrot, thinly sliced zucchini Method: Heat some butter in a frying pan. Fry bacon until cooked; remove and chop up. Add onions and garlic and saute for a couple of minutes. Add rice and stir to coat well in butter. Continue to fry and stir, adding herbs, cooked meats, salt and soy sauce to taste and any other veges etc, until everything is hot/cooked and rice is well fried. Add chopped eggs close to the end, and mix in gently. Serve! Inspired by fellow vege gardener Katrina P, I decided to experiment with a way of doing pumpkin soup I hadn't tried before. It turned out delicious!
This recipe comes from Trim Healthy Mama, and is something I'd been wanting to try. They were different than I'd pictured, but good topped with Raspberry Cream. A friend had given me some egg replacer, and I wanted to try that, so I used it in this recipe. I ended up adding more water than the box said, as the mix was so thick it would barely move. Ingredients: Old fashioned oats, low-fat cottage cheese, egg whites, baking powder, sweetener, vanilla
Method: 1. Put 1 cup of oats into blender and blend until the oats turn to powder 2. Turn of the blender and add 1 cup of egg whites (about 7 egg whites, or use bought 100% egg whites) and 1 cup cottage cheese. (I used 2 1/2 tsp Organ egg replacer, available from Countdown, plus 5 1/2 TBSP water) 3. Add 2 tsp baking powder, 1-2 tsp stevia sweetener blend, and dash vanilla. Blend well 4. Heat non-stick griddle or frypan to medium temp. Spray with a tiny bit of oil spray, or moisten with the slightest amount of butter. 5. Ladle mix onto skillet or pan in desired pancake sized shapes. You may use an egg flip to help spread the pancakes out a little since the mixture is quite thick. (An understatement - it's very thick, even after I added more water! though I don't yet know what it would be like with actual egg whites) 6. Once the bottom of the pancakes are golden brown and the tops have bubbles, carefully use your egg flip to free edges from sticking then turn the pancakes to brown on other side. 7. Transfer pancakes to a paper towel for a minute before placing on a serving platter. Makes about 9 medium sized pancakes, or 3 serves. Top with a handful of berries or fruit, a couple of generous tablespoons of yoghurt, and a swirl of sugar-free syrup. Or serve with fried eggs. The first time I tried them, in Week 3, I topped mine with Raspberry Cream An omelette is a quick and easy light meal, and something I enjoy for lunch from time to time. 3 eggs makes a good sized omelette for one person, though to be honest that number is based on the fact it cooks well in my smaller frying pan. Any fewer and it would be too thin and burn in the middle. So you might want to adjust depending on your equipment. An omelette is very easy to make, when you know how. It also is flexible - you can add herbs or fillings to your heart's content. Here are the basic instructions - dress it up as you like. ![]() Basic ingredients: 3 eggs 2-3 tbsp. milk salt to taste 1-2 tsp herbs of choice - I like chives Butter or coconut oil Method: Melt some butter or coconut oil in a frying pan over medium heat. Whisk all other ingredients together in a small bowl. When pan is heated, pour omelette mixture into pan. Cook gently until bottom is brown and top is almost set. Ease the edges loose and fold omelette in half, sliding folded omelette to centre of pan. Cook a little longer on both sides until done. Optional: add other ingredients, such as a little grated cheese, or make the omelette more substantial by adding chopped bacon or other cooked meats, diced cooked potatoes etc; place these on top after pouring in the mixture. |
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