Growing can be fun.
It can also be scary.
Some days I feel powerful. I go to the gym, lift heavy stuff… decide to be a ninja….
Chickpea Protein Pancakes
These pancakes are sort of socca.
Or socca is sort of pancakes?
Either way, it’s a strange but delicious thing to have for breakfast! I actually used to make these all the time, but I couldn’t find chickpea flour for a while at the farmer’s market and kind of forgot about ’em. On a particularly fun trip to restock after being out of town, I located the flour and remembered the breakfast version of socca.
The chickpea flour resulted in a fantastic cake-y texture and the flavor didn’t overwhelm at all! I added vanilla rice protein powder for a little more of a protein punch.
I’ve also added gelatin. I’ve been incorporating it in my morning meals for it’s digestive benefits. If you’re interested in learning more about it, Lindsay did a great post on it’s benefits. Totally works for the “regulation” (read: helps you poop like a champ). If you don’t have gelatin, just add a tablespoon of protein powder or coconut flour.
In a happy accident, my mini “tester” pancake looked like a thought bubble.
Chickpea Protein Pancakes
- 2.5 T chickpea flour
- 1 T (15g) protein powder (I used Growing Naturals)
- 1 T gelatin
- 1/2 tsp baking powder
- 1/2 tsp cinnamon
- 1 egg white (or flax egg)
- 1/4 C water
- Stevia or other sweetener, to taste
In a small bowl, combine the chickpea flour, protein powder, gelatin, baking powder, and cinnamon. Mix until combined.
Whisk egg white with water. Stir into flour mixture and add sweetener to taste.
To cook, pour 2-3 T batter into a non-stick skillet over medium heat. It’s time to flip when it begins to bubble. Cook until lightly browned.
Plate and top as desired. I used sugar-free syrup and fresh raspberries.
Makes 1 serving.
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
***
These were so #strangebutgood I made them two days in a row!
Have you ever made socca?
What’s your favorite pancake topper?
No Room For the Blues + WIAW
Coming home is hard.
Some might say it’s downright depressing…
I fell in love with Colorado last week. I will move there one day. Atlanta is getting older by the minute. I love my city – we have gorgeous parks, amazing food, and my friend and family are here. But I was born here. While I’ve been lucky to travel a lot, the time for a change of scenery is growing near. Since I can’t exactly pick up and move to Switzerland, Colorado is a good second.
I think the goats miss me too. More on this adventure to come!
In lieu of an after work hike, I got my nails done. Nothing like a little pampering to soothe the travel blues.
Speaking of blues… my toes are now No Room For the Blues! The nail color is Wooden Shoe Like to Know. Gotta love OPI! They were totally talking about my nasty feet after all the Colorado adventuring. Not that I’m paranoid…
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This WIAW I’m back from Colorado but OUT of groceries. Desperation has set in…
Read on for my eats, and then check out Jenn’s blog for everyone else’s delicious creations!…
#MoveHappy in the Mountains
Being in the mountains mandates some #MoveHappy action.
It’s downright chilly in places!
This week of #MoveHappy I joined forces with Heather! Literally – I spent the entire week in Colorado. Here’s just a quick showing of what we did:
Ready to rock & roll down the river!
…
The Best Sea Bass Ever
Sea Bass is a pork belly of the sea.
Who wants chicken when you can have pork?!
It especially appropriate that Heather, Kirk and I had pork belly of the sea together rather than the chicken. Heather hates chicken. All poultry, really. But I digress.
First, a strange wine. This Abraxas Vin de Terroir from Robert Sinskey had a glass cork! (And can we all agree that cheese is awesome?)
The the pièce de résistance – Kirk’s Miso Glazed Sea Bass. I saw this recipe on Heather’s blog nearly a year ago and never forgot it. It struck me as strange because I always prepare my sea bass simply, with lemon, pepper, and maybe a few herbs.
When Kirk suggested it for dinner, I was beyond thrilled. It did not disappoint! Talk about #strangebutgood… look at this thing of beauty:
I took one bite and sat in stunned silence. It was unreal how buttery and delicious this was! It literally melted in my mouth.
The soy and miso combined with mirin and a little brown sugar created the perfect balance of sweet and salty. After it was over I went back to the serving plate to drag some veggies through the left over glaze. In hindsight, I probably should have licked the plate.
In conclusion… you should head on over to Heather’s blog for the recipe and make this.
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How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
***
I can’t believe I have to go home soon… I’m so sad!
Are you a sea bass fan? How about chicken of the sea (tuna)?
What is the strangest thing you ate this week?
Colorado Livin’ + WIAW
Colorado is stunning.
Whether it be a WBFF fitness show or a sunset…
I’ve been enjoying some incredible views in Colorado!
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This WIAW I’m in Colorado camping out at Heather’s house. It’s been so much fun being here and in her kitchen!
Read on for my eats, and then check out Jenn’s blog for everyone else’s delicious creations!…
#MoveHappy 4: Fudgy Plantain Protein Muffins
I’m high on my #MoveHappy this week!
I’m in Colorado… what were you thinking?
This week I get to do my #MoveHappy challenge with Heather in Colorado! In case you missed it, Heather and I are co-hosting a challenge to have FUN with fitness in July. You can read the details here. We have a lots of prizes and 5 chances to win some of our favorite fitness-related items. Last week’s prize was announced on Heather’s blog, and this week I have the goods again!
First let’s talk about how awesome is is to be here for Heather’s 2nd bikini competition! She decided to start competing almost a year ago this week when we were on vacation in Napa. I told her if she did, I’d come to Colorado and do a competition with her… this time she’s competing in a different organization and I’m taking a year off, so I came to spectate. Doesn’t she look great?
We celebrated a great show with lot of tasty food at Session Kitchen. The server was amazing – she even brought out a special dessert for Heather! Chocolate Chip Blondie S’mores with streusel sucre and White Russian gelato.
…
Kabocha Apple Breakfast Bowl
Squashes make great bowls.
Ohhhh… wouldn’t a cereal bowl of squash be cool?!
I make batches and batches of squash each week. Usually kabocha. It’s a problem. Or it would be if it wasn’t also healthy. I’m not orange yet!
I roasted the above at the beginning of the week so I could use it for a quick, homemade breakfast. All I needed to do was put the kabocha in the over under broiler while I whipped up the eggs, apples, and peanut sauce. All of these things are delicious, but maybe a little strange to eat together and for breakfast. Or maybe not. The moral of the story is that it’s really good!
The best thing about this creation is that It can all be done simultaneously, so even notoriously late to work people (not that I know anything about that) can have a fancy start to the day!
The apples and cinnamon made it feel like pie, but the peanut butter made it divine. The only way this could have been better is if I’d had bacon.
Kabocha Apple Breakfast Bowl
- Chunk of kabocha (or other squash), pre-roasted
- Eggs
- Cinnamon
- Apple, dices
- Peanut flour sauce (or nut butter)
Place kabocha in the over to re-heat and crisp up.
Sauté apples in a small plan. When softened, remove from pan and set aside.
Scramble eggs (or egg whites) with cinnamon and 2-3 drops of stevia, if desired. When almost done, add apples.
Remove squash from oven. Top with egg-apple mixture and peanut sauce (or nut butter).
Enjoy!
How have you enjoyed making co-workers, friends, or family stare with strange but good creations this week? The link up rules can be found here or by clicking on “Strange But Good” in the menu bar above. In short, I want to see what concoctions have earned you weird looks from co-workers, family and friends! Post your Strange But Good creations, grab the logo below for your blog, and link up here.
Remember to use #strangebutgood in any Tweets and Instagrams of your creations. 🙂
***
Annnnnd I’m in Colorado! Wheeee!
Do you pre-make food for the week?
Do you eat the same thing for breakfast everyday or shake it up?
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