This makes a nice size serving.
2 whole eggs + 2 egg whites, scramble, cook in coconut oil.
3 collard green leaves thinly sliced (like wide noodles)
1 zucchini cut down the middle lengthwise then sliced
1/3 sweet onion, roughly chopped.
Take these and cook just till hot in coconut oil.
Add eggs back in and warm up.
Can add cheese on this if desired. Also could use other vegetables…. red pepper, mushrooms, etc.
Made this up tonight.
Defrost a salmon fillet.
Place fillet in glass cooking dish on top of a large collard green leaf turned upside down (so it holds all the juice in).
Drench salmon in melted coconut oil and rub in.
Add salt, pepper, dill weed, minced red onion, and shredded coconut to both sides of salmon.
Sprinkle 2 sliced carrots around.
Wrap another collard green leaf over the top.
Bake in oven. I did 350F for 25 minutes with the lid on the dish and it was a little overdone. Adjust as necessary. Still it was good. Serve with lots of lemon. Be sure to eat the collard greens, they are delicious with the lemon.
Also serve with peas, brown rice, and large spinach salad.
lentil burgers
1 cup dry lentils (green)
2 small to medium russet potatoes
1/2 yellow onion chopped
4 cloves garlic, diced
1 red seranno chili pepper
7 mushrooms, coarsly chopped
1 6oz can tomato paste
Handful of fresh spinach leaves, chopped
1/3 cup oat flour (approx)
1 tbsp raw pumpkin seed
1 tbsp flax seed
1 tbsp sunflower seed
1 tsp parsley flakes
1 tsp dried oregano
1 tsp dried basil
some black pepper
1/4 tsp ground cumin
1/4 tsp ground tumeric
1/4 tsp curry powder
1-2 tsp sriracha hot sauce
1 tbsp worchestershire sauce
Add 1 cup lentils in 3 cups water. Boil for 5 minutes uncovered, then cover and simmer for 45 minutes.
Drain water off. Pour into a large mixing bowl.
Add 2 cooked russet potatoes with skin, 1 small, 1 s-m size to lentils. (Cooked in microwave).
Mash it together with a potato masher for a while.
Add tomato paste and mash.
Add onion, garlic, red pepper, mash together.
In separate small bowl, try to mash up the seeds together.
Add seeds to lentil mix, add spices and mash up.
Add mushrooms, spinach and sauces, mash up.
Add oat flour and mash up.
Form 12 burgers and cook on george forman 5 minutes, flip and cook another 3 minutes. They did not stick.
had 3/4 cup leftover pumpkin, course my first thought is pancakes and here’s what happened. The batter was okay at first, but really thickened up after a few minutes, turning into perfect consistency for waffle batter, but not pancakes. Course with me no waffle iron, had to nearly burn them to get them to cook cause they were so thick. After that the flavor was just syrup cause I needed to use a lot.
1/2 cup quick oats
1/2 cup oat bran
1/2 cup wheat flour
1/2 cup buckwheat flour
1 heaping teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
—
2 cups fat free milk
2 whole eggs + 1 more egg white
2 tablespoons honey
1 heaping teaspoon vanilla extract
1/2 cup fat free plain yogurt
3/4 cup libby’s pure canned pumpkin
In a small-medium sauce pan:
1/2 heaping cup Straus whole milk organic yogurt (vanilla flavor) european style
1/2 cup vegetable oil
1 cup evaporated cane sugar crystals
Heat this mixture on the stove, low heat, while stirring it to make a thick brown sugary cream. Heat until it’s well warmed but not hot.
Pour into a large mixing bowl. Mix with wire wisk until well blended and most of sugar is dissolved.
To this mixture add
1-2 tbsp maple syrup (grade b organic), mix in
2 tsp pure vanilla extract, mix in
2 eggs, mix in
1 cup Libby’s 100% pure pumpkin (canned), mix in
In a medium bowl mix the dry ingredients:
2 cups 100% whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 heaping tsp cinnamon
mix the dry ingredients together.
Slowly pour the dry ingredients into the wet mixture while mixing with a wire wisk.
Mix this to a smooth texture.
Add
1 cup quick oats
Fold the oats in with a spoon.
———-
Bake at 350 deg for about 17-22 minutes.
Makes about 36 puffy, muffin-like cookies small to medium size or 30 medium to large size.
1/2 cup quick oats
1/2 cup oat bran
1/2 cup wheat flour
1/2 cup buckwheat flour
1 heaping teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon baking soda
—
2 cups fat free milk
2 whole eggs + 1 more egg white
2 tablespoons honey
1 heaping teaspoon vanilla extract
2 tablespoons vegetable oil
mix the dry, in a separate bowl beat eggs with a wisk until a little bubbly, add the wet stuff into the eggs and mix very well with wisk until arm is tired and there is full layer of froth on top and honey is completly mixed in, batter should be pretty thin and airy (bubbly), add wet to dry & mix just enough to wet the dry stuff, don’t overmix, and cook em up. Do not press down, flip only once. makes about 12 - 5″ pancakes
My sister came over and left some yogurt behind….. had to do something with it. These taste like the lazy mans sourdough pancakes.
1 cup wheat flour
1/4 cup oat bran
1/4 tsp baking soda
1/2 tsp baking powder
mix together
separate bowl
1 egg, beat with wisk
1 cup whole milk yogurt (used straus organic vanilla flavor, european style)
1 cup skim milk
mix together very well until frothy.
Add wet to dry and fold together, don’t overmix. Makes about 6-8 4″ hearty pancakes.
From what I can tell, here’s the best things to eat when out on the road, widely available, easy access, quick, and affordable, and about as healthy as fast food can get (I guess):
Wendy’s:
Ultimate chicken Grill sandwich
Crispy Chicken sandwich
plain baked potato
cesar side salad
mandarin chicken salad
cesar chicken salad