Healthy recipe. Danette’s Buckwheat-Flax Seed Pancakes

Danettes Buckwheat-Flax Seed Pancakes

(packed with fat burning & blood sugar controlling nutrients) – http://www.thenutritionwatchdog.com

by Cat Ebeling

co-author of the best-sellers:

The Fat Burning Kitchen,

The Top 101 Foods that Fight Aging

&

The Diabetes Fix

Yummy gluten-free, grain-free pancakes. They are also low carb/low glycemic, and absolutely delicious!

These nutty tasting pancakes contain buckwheat as a main ingredient. Buckwheat is actually considered a seed, not a grain, and contains valuable nutrients,

including vitamins, minerals, protein and antioxidants, such as rutin, tannins and catechin. Buckwheat is high in energy producing, fat-burning B vitamins,

and includes a healthy dose of magnesium, that super-important mineral we all badly need, great for heart health, and blood pressure. In addition, it

contains manganese, zinc, and phosphorus. Buckwheats hearty allowance of nutrients make it especially helpful for brain health, fighting depression and

anxiety, as well as headaches and stress.

Buckwheat provides a good source of amino acids, (components of protein), and contains twelve amino acids, making it a great source of plant-based protein.

Buckwheat also contains the essential amino acids lysine and arginine, not usually found in other grains.

Even though the word wheat shows up in its name, buckwheat is gluten-free and is not related to wheat at all. Buckwheat tends to be very low on the allergy/inflammation

list, making it an ideal substitute for celiacs or gluten sensitive people. Because buckwheat is a seed, not a grain, it is easier to digest, and helps

avoid bloating, constipation or other issues related to grains and gluten.

Best of all, buckwheat is a low-glycemic food, making it a good source of healthy carbs, as long as you keep it in moderate quantities. The high fiber

content of buckwheat (and the flax seeds in this recipe) also helps you feel full longer, as well as providing a good source of slow-burning energy.

Ingredients

½ cup pure buckwheat flour (not buckwheat mix)

2/3 cup ground flax seeds

3-4 eggs

pinch of nutmeg

tsp of cinnamon

1 tsp of baking powder

pinch of sea salt

tsp vanilla

Directions

Mix ingredients with fork until mixed. Mixture should be the texture of pudding, depending on how thick you like your pancakes. Add a little bit of water

or milk if too thick or extra buckwheat flour, if too thin. Cook on each side until lightly browned and not wet in the middle. Serve with a chunk of

grass fed butter and a drizzle of real maple syrup and fresh berries if you like.

This recipe is actually fairly low-carb, low-glycemic, and wont affect blood sugar too much, as long as you dont use much maple syrup on the pancakes.

Since the ground flax seeds are mixed with the buckwheat flour, the ratio of fiber to total carbs is fairly impressive in this recipe, and the protein

from the eggs also makes it a very slow blood sugar response, which is great for fat loss, appetite control, and even diabetics.

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Recipe. Slow cooker pizza

Slow Cooker Pizza
1 (12 ounce) bag Kluski, or sturdy, noodles
1 1/2 pounds ground beef
1 (32 ounce) jar spaghetti sauce, your choice of flavors
16 ounces Mozzarella cheese, shredded
8 ounces pepperoni, thinly sliced
Cook noodles according to package directions; drain. While noodles are cooking, brown ground beef in a nonstick skillet; drain off drippings. Meanwhile, greased interior of 4 quart slow cooker. Pour in one-fourth of spaghetti sauce. Follow with half of the noodles, and then half of the browned beef. Top with one-third of the shredded cheese. Follow with half of the pepperoni. Repeat the layers, beginning with one-third of the sauce, followed by a layer of the rest of the noodles, a layer of the remaining ground beef, half of the cheese and the rest of the pepperoni. Top with the remaining spaghetti sauce. Finish with the rest of the cheese. Cover; cook on low for 2 to 3 hours, or until heated through and until the cheese has melted.
Variation:
Add sliced mushrooms, chopped or sliced onions, sliced black olives, and dice green peppers to one or more of the layers, if desired.
Makes 8 to 10 servings.

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Healthy recipe: Leanne’s meatball and veggie stirfry

Leannes Meatball and Veggie

Stir Fry

Serves 4

INGREDIENTS:

1 pound ground beef

2 tablespoons coconut flour

Sea salt and freshly ground black pepper to taste

1/2 teaspoon dried thyme

1/2 tablespoon coconut oil

1 cup sliced mushrooms

1 large stalk celery, chopped

2 cups cauliflower florets

1/2 cup full fat coconut milk

1/4 cup low sodium beef broth

2 cloves garlic, minced

1/4 cup chopped green onion

Prep time: 5 minutes

Cook time: 14 minutes

COOKING INSTRUCTIONS: In a large bowl, mix the first 4 ingredients (beef through thyme). Form

meat mixture into meatballs.

In a large skillet over medium heat, heat coconut oil. To the oil, add the meatballs and cook on each

side for 2 minutes, until brown. To the meatballs, add the mushrooms, celery and cauliflower.

In a large bowl, mix the remaining ingredients (coconut cream through green onion). Pour sauce over

meatballs and simmer for 10 minutes, until meatballs are no longer pink in the center and vegetables

are tender. Serve warm.

SERVING SUGGESTION: Steamed green beans.

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amazing!

dinner was amazing! mom and I made vegetable soup together. it was so delicious!
we even put chili in it. it was spicy and hot. but so yummilicious!
it had potato, onion, parsnip, turnip, carrot, and chopped up chili in it. then we put oregano and herbs in there too. and a vegetable stock cube.
We didnt blend it, we just left it chunky, we said we’d try it that way and it really tasted great!
I’m definitely getting my speed foods in this week!
Been eating a ton of fruit and veg!
So if I am not down any weight next wednesday, I dont know what to think!

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cooking with my mom

so mom is cooking for me today. what would I do without her!

she’s making chicken curry, and vegetable soup.

I’ll have the soup for dinner tomorrow and the leftovers for lunches during the week, and the curry is for my dinner during the coming week.

I think I’ll help my mom with the cooking. I havent really cooked since finishing the ILS course, not properly anyway. My version of cooking has been to just throw something in the oven.

I do enjoy cooking. It makes me happy to do it.

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Recipe of the day. pecan pie cheese cake

Pecan Pie Cheesecake
YIELDS: 8

PREP TIME: 0 hours 25 minutes

TOTAL TIME: 5 hours 55 minutes

Ingredients

FOR THE CHEESECAKE

Cooking spray, for pan

3 8-oz bars cream cheese, softened

1 cup brown sugar

3 large eggs

1/4 cup sour cream

2 Tbsp. all-purpose flour

1 tsp. pure vanilla extract

1/4 tsp. kosher salt

FOR THE CRUST

1 sleeve graham crackers, finely crushed

5 tbsp. melted butter

1/4 cup brown sugar

pinch of kosher salt

FOR THE PECAN PIE TOPPING

4 Tbsp. butter

1/2 cup brown sugar

1/2 tsp. ground cinnamon

1/4 cup heavy cream

1 3/4 cups whole or chopped pecans

pinch of kosher salt

Directions

Preheat oven to 325º and grease an 8″ or 9″ springform pan with cooking
spray. Make cheesecake filling: In a large bowl using a hand mixer or in a
stand mixer using the paddle attachment, beat cream cheese and brown sugar.
Add eggs, one at a time, then sour cream, flour, vanilla, and salt.

Make crust: In a large bowl, mix together graham cracker crumbs, melted
butter, brown sugar, and salt. Press mixture into prepared pan.

Pour filling over crust. Wrap bottom of pan in aluminum foil and place on a
baking sheet. (If you want to bake the cheesecake in a water bath, wrap
bottom of pan and place in a deep baking pan. Pour in enough boiling water
to come up halfway in the baking pan.) Bake until center of cheesecake only
slightly jiggles, about 1 hour 30 minutes. Turn off heat, prop open oven
door, and let cheesecake cool in oven, 1 hour, then remove aluminum foil and
refrigerate cheesecake in pan until firm, at least 5 hours and up to
overnight.

Before serving, make pecan pie topping: In a nonstick skillet over low heat,
melt butter and brown sugar until bubbly (keep heat low to avoid burning
butter). Stir in cinnamon, heavy cream, pecans, and salt until completely
coated, then remove from heat and let cool and slightly thicken. (You can
make the topping up to an hour in advance and keep at room temperature;
don’t refrigerate as the butter will solidify.)

Release springform pan from cheesecake and spoon over cooled pecan pie
topping. Serve.

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evening time

ok so the evening is going slow! well slower than I thought it would go thats for sure!
Mom got home with my groceries, 53 euro in total, thats how much they were. I could not believe it, that was for some meat, veg, fruit, and water, and that was it!
Food is fucking expensive guys!
I ate dinner, the spag bol was lovely. It would have been nicer had there been more vegetables in it, but we just made do with what was on hand, so no extra veg went in to it.
I’ve still been drinking tons of water. And I ate a ton of fruit today too. I hope it is really going to pay off all this fruit I am eating! Well if nothing else it will help my bowels.
I have a new book ready to start tonight. Its called did you hear me crying, and its a memoir, about a girl who is a child abuse survivor. It is by cassie moore. Not sure its the right spelling of her name though but when I review it I’ll be sure and put the right spelling of her name in case people want to read it!
I just got out of the shower, it felt heavenly the hot water running on me! I love a nice hot shower, always makes me feel good!
Well guys have a lovely evening!
carol anne

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