Spicy Sauteed Cabbage & Red Onion "Noodles"

Spicy Sauteed Cabbage & Red Onion "Noodles"

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Hey all! This is a super simple recipe…it makes a great side dish to any dinner. Cabbage has always been one of my fav green veggies to cook and this dish also makes a great meal if you throw in some chopped spicy turkey sausage! The cabbage act as noodles so all you low-carber’s(yes I just made that word up..) out there, this one’s for you!

Serves 1

Ingredients:

-1 cup thinly sliced cabbage(like noodles)

-1/3 cup chopped red onion

-1/2 tbsp olive oil

-1/4 tsp garlic powder

-1/2 tsp paprika(or less to taste)

-1/4 tsp chili powder(again more or less to taste)

-1/8 tsp cayenne pepper

-1/8 tsp cinnamon

-Salt/Pepper to taste

 

Directions: In a small frying pan, heat olive oil over medium-low heat. Once hot, add the onions/cabbage. Add your spices and cook, stirring often for 7-8 minutes or until the cabbage has started to become soft. Serve! Simple as that.

Nutrition Facts: 103 calories, 7g fat, 10g carbs, 1g protein, 3g fibre

60% of daily Vitamin C requirements.

 

 

 

 

Double Chocolate Coconut Raspberry Protein Pancakes

Double Chocolate Coconut Raspberry Protein Pancakes

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Good morning everyone! Did you sleep in late? Forget to have breakfast or just in need of a healthy treat? Look no further…

These pancakes will fill your chocolate craving while also filling you up for a good while! They are packed with protein, loaded with fibre and the raspberries make them a good source of vitamin C. But more importantly they are filled with coconutty, chocolatey goodness, so get ready to indulge.

Serves: 1(double recipe  for a larger serving) Makes 2 Pancakes.

Ingredients:

-2 tbsp oat flour(about 1/4 cup instant oatmeal ground up)

-2 tbsp your favourite vanilla or chocolate protein powder(I used french vanilla designer whey)

-1 tbsp unsweetened cocoa powder

-1/4 tsp baking powder

-dash of of salt

-optional: sprinkle of sugar-free chocolate jell-o mix

-1 tbsp greek yogurt

-2 tbsp almond milk(or milk of choice)

-1 tbsp egg white(half a large egg white)

-1/4 tsp vanilla extract

-1-2 tsp or more, sweetener of choice to taste

-1/2 a tbsp (or 8g) mini chocolate chips

-2 tsp shredded or desiccated coconut(5g)

-1/2 cup frozen raspberries, divide into 1/4 cup for pancakes, 1/4 cup for topping(just combine sweetener and raspberries in microwave for about 40 sec. and stir/mash, serve hot)

-optional for added coconut flavour: add 1-2 drops coconut extract to batter or fry in coconut oil

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Directions: 

Heat a frying pan over medium-low heat(spray with cooking oil or use coconut oil). In a medium bowl, combine all dry ingredients then add wet until smooth. Stir in mini chocolate chips and coconut. Pour about 1/2 the batter into the pan and use a fork or spoon to slightly spread the batter(or shake the pan a bit). Then add a few raspberries  to the pancake and after about 30 sec or so(depending on how hot your pan is) or when the underside comes off and looks cooked, flip and cook on the other side. Don’t over cook! Repeat with remaining batter and serve with raspberry sauce and optional syrup if desired.

I like to just eat these straight up and dip them in raspberry sauce. You can freeze them and save them as a quick on the go snack. Enjoy!

Nutrition Facts Per Serving(About 2 pancakes): 261 calories, 9g fat, 18g protein, 27g carbs, 9g fibre, 

*30% of daily vitamin C*

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