If you are one of the ones that has been looking in my meal tracker (myfitnesspal) and wondering what the recipe is for this phenomenal low-carb (but still yummy) pancake, you are in luck! I have to say, I have been on the search for a long time for a pancake that I can eat without feeling sick afterward and this one fits the bill!! It even passed the kid test; their pancakes were buttered up and gone before I could get mine in the frying pan, or even bother to ask if they wanted any bacon or eggs! Yup. Kid-approved low carb pancakes! I did it, done it!! (If you get that reference, we need to be friends.)
Leeks are an amazing vegetable that, regretfully I don’t purchase enough. Growing up, my German from Russia grandmother would frequently eat things like livers and leeks. Occasionally I thought it was good, but I think it was just too potent in the summertime here in Florida. My Grandma’s recipe was very simple, and though I cannot be CERTAIN that this is it, it was very similar.
- a handful of Leeks, cleaned and cut lengthwise int quarters
- a tablespoon or 2 in the bottom of your baking dish
- herbs de provence to taste (I like it heavy, so about 1 tablespoon!)
- pepper to taste
- about 1/2 cup chicken or vegetable stock (low sodium) or water
- salt to taste if using water, I omit if I use stock
Preheat the oven to 400 degrees. While preheating, clean and cut your leeks. Place all the oil and seasonings into the baking dish and blend together with a wooden spoon or spatula. Add the leeks to the pan and … Continue reading
- 1 pound tomatillos, husked
- 1 white onion, peeled, sliced, quartered or whole
- 4 garlic cloves
- 2 jalapenos
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 1/2 cup chopped cilantro leaves
- 1/2 lime, juiced
Roast first 4 ingredients over open flame or on a grill pan, then dice, chop or process together, adding last 4 ingredients. Enjoy!
–Use it on pizza, pasta, in salads, or serve it straight from the grill.
- Juice of one lemon (~3 tbsp lemon juice)
- 1 tsp minced garlic (~ 2-3 medium-large cloves)
- 1 tsp salt
- ¼ – ½ tsp pepper (use white for a new flair)
- ½ tsp oregano
- ½ tbsp ground sage
- 1 lb chicken breasts
Marinate the chicken overnight. If I’m using this for a pizza or salad, I dice the raw chicken and marinate it that way. If it’s diced it has more surface area to marinate and then you can get away with only marinating it for 8 or so hours. You can grill this indoors or outdoors, or use a skillet.