Goodness Gracious Great Balls of Parmesan!

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

 

 

 

 

 

 

 

 

 

Coconut Flour Pancakes

Ingredients:

  • 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

Directions:

  • 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

Zucchini Chocolate Cake

 

 

 

 

 

 

 

 

 

Ingredienst:

  • 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

Directions:

  • 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.

Enjoy!

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

Chicken Parmesan Meatballs

 

 

 

 

 

 

 

Ingredients:

  • 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

Directions:

  • 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!

 

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