I was away last Monday, so I didn’t get to post my Manic monday diet… My Monday last week was really manic!! So today I’m going to make up for last week by posting one of my fav breakfast recipes. I started the day with my buckwheat and kale egg free pancakes and some sugar-free maple flavored syrup. This recipe makes about 6 large pancakes, I freeze the ones I don’t eat.
- 2 cups buckwheat pancake mix
- 3/4 cup soy milk with 1 tablespoon vinegar added let sit for 10 minutes
- 2 Tablespoons of warm water mixed with 2 teaspoons of egg replacer powder
- 1 cup puréed kale stems removed
- 1 tsp cinnamon
- 1 tsp vanilla extract
- 1/2 cup unsweetened applesauce
Add dry ingredients then wet once egg replacer and soy milk and vinegar are prepared. Add applesauce to mixture slowly until you get consistency of a milkshake. Ladle into medium hot Teflon frying pan or griddle flip when bubbles appear on uncooked side.Lunch was a beautiful platter of cut up red, green and yellow bell peppers and 6 oz. of fat-free Greek yogurt mixed with Jamaican jerk spices. I really try not to eat dairy, I consider it a once in a while treat so I really enjoyed this dip.
For a snack I made these delicious toaster oven roasted chickpeas. They really are great when your craving something salty crunchy!
- 2 cans of chickpeas
- drain and rinse
- roll chick peas on a cookie sheet with a paper towel to remove skins
- add salt and pepper or other spices, you can get creative here
- lay flat on lightly canola oiled cookie sheet
- bake at 350 degrees FO 20-30 minutes until light golden brown
Then for dinner I had my all time favorite homemade pizza that I make with different toppings using the thin crust whole wheat authentic extra thin Toufayan flat bread, Pomi strained tomato sauce, Italian spices and toppings of choice. Here, I used mini poppers peppers, kale, apple slices, Morningstar breakfast links cut into 1″ pieces and cherry tomatoes. Baked 18 -20 min at 350 degrees in my toaster oven.
For dessert I had my fav: a small square of dark chocolate with a teaspoon of all natural or regular peanut butter..my healthy version of a Reese’s peanut butter cup.
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