Coconuts are my favorite kind of fruit! The taste and smell of paradise. To cook I use coconut oil, to wash myself I use Ushuaia Coconut and this morning was the first time I have used coconut flour. I made myself coconut flour pancakes! One word, FLUFFY! These were the fluffiest pancakes ever :).
Coconut Flour Pancakes
- 4 eggs, room temperature
- 1 cup almond milk (raw cow’s or coconut also work)
- 2 teaspoons vanilla extract
- 1 tablespoon honey or a pinch of stevia
- 1/2 cup coconut flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- coconut oil for frying
- Preheat griddle over medium-low heat. In a small bowl beat eggs until frothy, about two minutes. Mix in milk, vanilla, and honey or stevia.
- In a medium-sized bowl combine coconut flour, baking soda, and sea salt and whisk together. Stir wet mixture into dry until coconut flour is incorporated.
- Grease pan with coconut oil. Ladle a few tablespoons of batter into pan for each pancake. Spread out slightly with the back of a spoon. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown. Flip and cook an additional 2-3 minutes.
To top them I mixed together I Tbsp of Peanut butter, 1 tsp of strawberry jam and 1 Tbsp of Greek yogurt. Yum!
For lunch I had the rest of the Autumn Salad from yesterday with some whole wheat toast.
Today I tested a new cake. Zucchini Chocolate Cake. I wasn’t a big fan of the result! not sweet enough for my sweet tooth. Strangely enough my brothers liked it :). Still, tomorrow I’m testing another one. Something with nuts!
Zucchini Chocolate Cake
- 2 eggs
- 1 tbsp vanilla
- 1/2 cup honey
- 2 tbsp apple sauce
- pinch of salt
- 1 cup / 150 g whole wheat flour
- 1/2 cup / 45 g unsweetened cocoa powder
- 1 1/2 tsp baking soda
- 2 tsp ground cinnamon
- 1/2 tsp ground cardamom
- 2 cups (about 300-320 g) shredded zucchini
- Preheat the oven to 325°F (160°C).
- In a bowl, combine the eggs, vanilla extract, honey, salt, and the applesauce.
- Sieve the flour and the cocoa powder into another bowl. Add the baking soda, the cinnamon, and the cardamom. Mix well.
- Add the liquid mixture to the dry flour mixture and combine until the dry ingredients are well mixed in.
- Add the grated zucchini. Mix once more.
- Pour the batter into a 9” (23 cm) diameter, round, greased cake pan or something with similar dimensions.
- Bake at 325°F (160°C) for 30 to 40 minutes, or until a toothpick inserted into the center comes out somewhat clean.
Before dinner I did an Insanity workout. Shaun T got me sweatin’ alright ;). Like he always says,”This sh*t is bananas y’all!”.
Dinner was an absolute WINNER! My yougner brother couldn’t move and had to lay flat on the couch ;).
Chicken Parmesan Meatballs
- 1 1/4 (600g) pounds ground chicken
- 1/2 cup breadcrumbs
- 2 tablespoons chopped onion
- 1 tablespoon chopped parsley
- 1/2 cup Parmesan
- salt to taste
- pepper to taste
- 1 clove garlic, minced
- 1 teaspoon fennel seeds
- 1 egg, whisked
- zest of half a lemon
- 3 tablespoons olive oil
- 1 14-ounce can storebought pizza sauce (such as Don Pepino’s)
- about 4 ounces fresh mozzarella
- Preheat oven to 400°F, setting rack to upper third part of oven. In a large bowl, using your hands, gently mix together first 11 ingredients. Shape into medium size balls (that would be somewhere between golf and tennis) and place a few inches from each other on a foil-lined baking sheet.
- In a small bowl, mix one spoonful of your pizza sauce with olive oil. Brush this mixture on top of each meatball.
- Bake for 15 minutes.
- Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese. Broil another 3 to 5 minutes until cheese is bubbly and golden.
- Heat remaining sauce in a small saucepan.
You can serve these with sweet potatoe or mashed potatoes.
Enjoy your evening guys!