Spinach Pancakes
Fat: XXg | Protein: XXg | Carbs: XXg | Servings: 2
Ingredients:
10 oz package of frozen spinach or fresh spinach
4 Eggs or equivalent of egg whites/egg substitute
Salt
and pepper to taste
Optional: a little fresh, grated Parmesan cheese, fresh tomatoes
Instructions:
1. Spray pan or griddle with
non-stick spray
2. Preheat on med/high heat (adjust heat as you go along)
3. Put all ingredients in a blender and blend
completely
*The "batter" will be thicker or thinner depending on your ratio of spinach to eggs and also whether you
use whole eggs or just egg whites. Pour slowly at first to see how far the mixture will spread in the pan. You can adjust
to what size pancake you prefer.
Flax Hummus
Fat: XXg | Protein: XXg | Carbs: XXg | Servings:
Ingredients:
1 cup cooked garbanzo beans, drained
2-4 tbsp. Flax Seed Oil
1/3 cup lemon juice
2 cloves garlic, crushed
Salt
to taste
cayenne pepper to taste
1 tbsp. chopped parsley to garnish
Instructions:
1. Blend beans in
food processor.
2. Slowly add lemon juice alternately with oil.
3. Add seasoning and chill.
4. Garnish with parsley
and serve as a dip for fresh vegetables or as a sandwich spread.
