Thursday, 29 December 2016

Chocolate Cardamom Protein Pancakes



I created this recipe for two reasons:

1. When I have a meal I always like to include some sort of vegetable for both satiety and nutritional benefit, so pancakes as a meal just doesn't do it for me. It doesn't keep me full and I just end up hungry a couple of hours later, if that!

2. This means that when I do eat pancakes I like to have them as dessert. In which case they can't be the indulgent pancakes you're used to seeing and eating as having that as a dessert would mount up to well over 1000 calories as you're technically eating two meals worth in one. 

Now I don't count calories or macros but this doesn't mean I'm not mindful of the nutritional content of the food I consume (and I think this is a very important point to note about intuitive eating, which I'll talk about in my next blog post). 

For the sake of this post I also worked out the macros (which I don't usually do) just to ensure what I said above wasn't completely wrong..! And before toppings, they are only 230 calories with 1g sugar and 30g protein - literally seems too good to be true, right?



INGREDIENTS


  • 1 scoop Vivo Life Raw Cacao PERFORM
  • 1tbsp spelt flour 
  • 1tsp cacao powder
  • 1/2tsp ground cardamom
  • 1/2tsp ground cinnamon 
  • 1/2tsp baking powder 
  • Pinch of pink himalayan salt
  • 2tbsp egg whites 
  • 1/4 cup almond milk (probably less if not using vegan protein powder) 

To cook with: 1tsp coconut oil


METHOD

1. Combine all the above ingredients in a nutribullet or mix well in a bowl if you don't have a blender

2. Add the coconut oil to a non-stick frying pan on medium heat and once warm, spoon the mixture into the pan - amount of mix depends on the size of pancakes you want (mini are more fun though so that's my go to)

3. Once bubbles start to form on the top of the pancakes, flip them over and cook for about 30 seconds more to keep the inside soft - overcooking protein pancakes just makes them taste like rubber so don't leave them unattended! 

4. Once all the mixture has been used - plate up, add your toppings and enjoy your guilt free treat!

Jess x

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Tuesday, 6 December 2016

Winter Spiced Matcha Latte

I was restocking my spice cupboard the other day whilst making a matcha latte and had the random idea to add spices to the almond milk while it simmered.

The result was delicious! 

For my matcha lattes, I use Lalani & Co. Matcha Gold and the reason for this is specified in another of my blog posts, which you can read here

This spiced matcha is so comforting and adds a little taste of Autumn/Winter - perfect addition for snuggling up on the sofa with a blanket on a chilly afternoon!



INGREDIENTS 
  • 1/2 tsp Lalani & Co. Matcha Gold 
  • 2 tbsp cold water
  • 1 cup milk of choice (I use unsweetened almond most of the time)
  • 1 star anise
  • 1 cinnamon stick, broken in half


METHOD

1. Place the milk into a pan with the star anise and cinnamon stick and gently start to warm it to a point just before it begins to boil

2. While waiting for the milk to warm, place the matcha powder in a mug or small bowl and add the water

3. If you have a bamboo whisk then ideal but if not just use a mini whisk or fork to create a smooth, creamy matcha paste

4. Take the star anise and cinnamon stick out of the milk and then pour the matcha paste into the pan and stir to combine

5. Using a milk frother, whisk up to create a nice frothy matcha latte

6. Pour into a mug and enjoy!


Jess x
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