BELLY ENDEAVORS Blog

If you’re looking for a fabulous recipe that will add healthy fiber to your diet, you’ll want to try this recipe. I make two batches at a time (~16 pancakes) and freeze these individually.  I defrost a pancake or two each morning, heat in the microwave for 25 seconds and then top the pancake with a tablespoon of organic peanut butter.  I don’t use any syrup but you may choose to.   

First off, buy Red Mills Gluten Free Oatmeal.  These pancakes are packed with nutrition: healthy carb’s, and protein.  Modify the recipe to work for your taste.

1 1/4 cup oatmeal
3/4 egg whites (can use Egg Beaters)
8 tablespoons plain organic yogurt
1/4 teaspoon of baking powder
5 tablespoons of Splenda (I don’t use)
Spray Pam

Optional:
2 tablespoons of flax seeds
1 tablespoon crushed walnuts
1/2 teaspoon cinnamon or allspice 
1 teaspoon vanilla
1/2 cup blueberries
sugar free syrup

Makes about 8 small pancakes.

Place the oatmeal into a blender or processor and blend until the oatmeal is like flour (sometimes I leave it a little chunky for a different texture).  Add in all the other ingredients, blend.  Let sit for 10 minutes.  If the batter looks too thick, add a little water and mix until you get a good consistency.  Spray Pam oil into a frying pan, poor a palm size of batter into the pan, flip, serve with organic peanut butter or organic maple syrup.

I would like to thank my good friend and dance partner Phoenix for sharing this recipe. 

This recipe is really easy and the clean-up is minimal.  It serves 2.

Place the following in a bowl, mix w/a little olive oil and then place on a small amount of tin foil.  
2 chicken breast cut in bite size pieces
10 cut asparagus
~10 cherry tomatoes
1/2 cup frozen corn
1/2 cut red onion
pinch of sea salt
black pepper
garlic powder or fresh garlic (if you have)
3 tablespoons white wine
rosemary sprig (if you have one)

Cook in pre-heated oven for 25-35 minutes.  Serve drizzled w/balsamic vinegar.

 One of my favorite things to do is to cook a nutrition packed dinner.  Tonight I’m serving grilled salmon, Quinoa(pronounced keen-wa), accompanied with an organic green salad.  I rarely measure anything!  The pictures may not look that appetizing…but it was!

SALMON
I lightly rubbed the salmon with grape seed oil, grilled it on one side (no skin) for about 7 minutes, flipped, then spread horseradish/brown mustard on top then grilled for about another 7 minutes on medium.

QUINOA             
I used Bob’s Red Mill organic whole grain Quinoa – yes, it’s gluten free.  Quinoa is fun because you can spice it up any way you choose.  Tonight I seasoned with chicken bouillon, parsley, & Thai seasoning.  Then I added frozen peas, carrots, green beans, & corn.  I then added sliced red onion and a handful of cherry- tomatoes cut in half.   I cooked the Quinoa for approximately 12 minutes, then, I let it sit for another 12 minutes.  Before serving, I added a little shaved Parmesan cheese.  Quinoa is easy to cook.  1 cup Quinoa, 2 cups water, 1 tablespoon grape seed oil, bring to boil, simmer covered on low heat for 12-15 minutes.

SALAD
Organic greens, tomatoes, yellow bell pepper & pistachios.  Tonight, no dressing!

I’d like to share a fabulous gluten-free hummus recipe from my best friend Sherry Bainbridge (http://www.emeraldhealing.com/).  We suggest buying all recipe items organic. Enjoy!

HUMMUS

(A Sherry Original – makes about 4 ½ cups)

 8        cups Water
1 ½    cups dried Chickpeas
½       teaspoon Baking soda
Simmer the above, covered, for 3 ½ hours.  Drain water, place Chickpeas in food processor and add:

1        cup Water
¼       cup Sesame Tahini
¼       cup fresh Lemon Juice
2        teaspoon Garlic Powder
2 ½    teaspoon Sea Salt
1 ½    teaspoon ground Cumin
 Blend in processor until light, fluffy, and smooth – about 3 to 4 minutes.  Store Hummus in tightly covered container in refrigerator, lasts about 2 weeks.

 Serving Ideas:
 Serve at room temperature; plain, with a drizzle of Olive Oil on top, or a drizzle of reduced Balsamic Vinegar. Serve plain like mashed potatoes, rice crackers, or clean fresh raw vegetables:  carrots, celery, cucumber, lettuces, olives, zucchini…

 (2 Tablespoons equal approximately 55 calories)

I have been gluten free since 2006. Life before consisted of bouts of heavy depression, brain fog, digestive problems, and extreme low energy. Gluten is a protein found in wheat, barley, and rye.

If you are living gluten-free or would like to try to go gluten-free, here’s a site that has gluten-free recipes:

http://allrecipes.com/recipes/healthy-cooking/gluten-free/Main.aspx