Protein Pancakes!Protein Pancakes!Protein Pancakes!
We have created a very filling breakfast that sounds a little odd but very delicious, Protein Pancakes! They are very simply to make by mixing 5 ingredients together then heat pan and make 3 large or 5 small pancakes. The ingredients are:
-½ cup EGG WHITES (14 g of Protein, 60 Cal.)
-½ cup OAT BRAN (7 g of Protein, 150 Cal.)
-½ cup NONFAT COTTAGE CHEESE (14 g Protein, 90 Cal.)
-Splash of Vanilla and Cinnamon for taste
TOTAL: 300 Calories (35 g of Protein!)
If you do not have oat bran, you can use any oatmeal on hand, it will all work the same way. These pancakes are so amazing because they have as much proteins as a steak, chicken, or salmon dinner! Therefore perfect for vegetarians who need to find alternate ways of getting their protein. As well they make such a huge portion, you feel as though you are eating a whole stack of decadent high calorie pancakes! These pancakes are great to eat after a workout session because the protein will help rebuild your muscles, or even just eat them when you are in the mood for something “bad” because they almost seem too good to be true, but they honestly are! Enjoy :)
-½ cup EGG WHITES (14 g of Protein, 60 Cal.)
-½ cup OAT BRAN (7 g of Protein, 150 Cal.)
-½ cup NONFAT COTTAGE CHEESE (14 g Protein, 90 Cal.)
-Splash of Vanilla and Cinnamon for taste
TOTAL: 300 Calories (35 g of Protein!)
If you do not have oat bran, you can use any oatmeal on hand, it will all work the same way. These pancakes are so amazing because they have as much proteins as a steak, chicken, or salmon dinner! Therefore perfect for vegetarians who need to find alternate ways of getting their protein. As well they make such a huge portion, you feel as though you are eating a whole stack of decadent high calorie pancakes! These pancakes are great to eat after a workout session because the protein will help rebuild your muscles, or even just eat them when you are in the mood for something “bad” because they almost seem too good to be true, but they honestly are! Enjoy :)
Quinoa Summer Salad
Ingredients
1 1/2 cups of quinoa
3 cups of broth
1/2 Red Pepper
1/2 Yellow Pepper
1 Tomato
1/2 Cucumber
1 or 2 Green Chilli (depending how hot you like your food)
2 tablespoons of fresh Coriander/Cilantro
2 tablespoons Olive Oil
Salt
Pepper
serves 6
1. Cook the quinoa according to the instructions on the packet. Some quinoa requires you to rinse before using it some doesn’t. This particular brand didn’t so I put it in a medium sized saucepan and poured the broth over it and covered with a lid.
Bring the quinoa to a boil then turn the heat right down so it simmers and cook for another 15 minutes.
2. Dice all the vegetables into small pieces and chop coriander/cilantro while quinoa is cooking.
3. When the quinoa is done put it in a bowl and mix in vegetables,chilli and olive oil but set aside the coriander for now as I find it wilts a bit if the quinoa is warm.I like to put my salad in the fridge for a bit as it is summer salad and I like it a bit cold.
4. Once the quinoa has cooled enough for you, stir in coriander/cilantro and season with salt and pepper and its done.
SO SO easy,tasty, healthy and good for you. Also as you can see you can put virtually anything with quinoa. Just think of it as rice but much better for you.Get creating your own quinoa recipes!
1 1/2 cups of quinoa
3 cups of broth
1/2 Red Pepper
1/2 Yellow Pepper
1 Tomato
1/2 Cucumber
1 or 2 Green Chilli (depending how hot you like your food)
2 tablespoons of fresh Coriander/Cilantro
2 tablespoons Olive Oil
Salt
Pepper
serves 6
1. Cook the quinoa according to the instructions on the packet. Some quinoa requires you to rinse before using it some doesn’t. This particular brand didn’t so I put it in a medium sized saucepan and poured the broth over it and covered with a lid.
Bring the quinoa to a boil then turn the heat right down so it simmers and cook for another 15 minutes.
2. Dice all the vegetables into small pieces and chop coriander/cilantro while quinoa is cooking.
3. When the quinoa is done put it in a bowl and mix in vegetables,chilli and olive oil but set aside the coriander for now as I find it wilts a bit if the quinoa is warm.I like to put my salad in the fridge for a bit as it is summer salad and I like it a bit cold.
4. Once the quinoa has cooled enough for you, stir in coriander/cilantro and season with salt and pepper and its done.
SO SO easy,tasty, healthy and good for you. Also as you can see you can put virtually anything with quinoa. Just think of it as rice but much better for you.Get creating your own quinoa recipes!
Quinoa
Another superfood that you must incorporate into your diet...Quinoa! Quinoa contains the perfect balance of all eight essential amino acids. It is gluten-free and a great source of protein. Nothing else packs a punch of nutrition quite like quinoa. Quinoa is not actually a grain, it's a seed, which means it's high in protein and fibre and provides balanced energy and satiety. All you need is 15 minutes to cook this superfood and it is a wonderful replacement for refined rice. Any time you would use rice you should try to use quinoa instead. It is just as satisfying and way more nutritious for you. Ever since we at sabrela have got into quinoa we have been discovering many new recipes that use quinoa as their first ingredient. Stay tuned for many recipes to come that incorporate this superfood!
To get you started here is an amazing healthy quinoa patty recipe:
-2 1/2 cups cooked quinoa, room temperature
-4 large eggs, beaten
-1/2 teaspoon fine-grain sea salt
-1/3 cup finely chopped fresh chives
-1 onion, finely chopped
-1/3 cup freshly grated Parmesan or Gruyere cheese
-3 cloves garlic, finely chopped
-1 cup whole-grain bread crumbs, plus more if needed
-1 tablespoon extra-virgin olive oil
Directions:
First, combine the quinoa, eggs, and salt in a medium bowl. Stir in the chives, onion, cheese, and garlic. Add the bread crumbs, stir, and let stand for a few minutes. Form mixture into twelve 1-inch thick patties. (Add more breadcrumbs if the mixture is too wet; add water if too dry.) Mixture can be kept covered in the refrigerator for up to 2 days.
Next, Heat oil in a large, heavy skillet over medium-low heat. Working in batches, add patties, cover, and cook until bottoms are deeply browned, about 7 to 10 minutes. Increase heat to medium if there is no browning after 10 minutes and continue to cook until patties are browned. Flip patties with a spatula and cook the second sides until golden, about 7 minutes. Remove from skillet and cool on a wire rack. Repeat with remaining patties.
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