Yummy Buttery French Toast Style Pancakes but Low Carb!

kid-approved-low-carb-pancakesIf 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.)

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Leeks – Oven Roasted or Stove Top

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

leeksPreheat 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

Roasted Tomatillo Chile Salsa

  • 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!

Lemon-Herbed Chicken

 –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.