Here’s an almost-Halloween treat for your sweet tooth! It’s a protein waffle or pancake mix that’s a real winner when eaten with Walden Farms’ pancake syrup. If you haven’t heard of Walden Farms products before, this will be the real treat for you. The pancake syrup has zero calories, zero fat, zero sugar, and ZERO CARBS. Not to mention it tastes just like regular maple syrup! You can get the syrup on Amazon (link here). It’s a bit on the pricier side but well worth it if you ask me!
1/2 cup fat free cottage cheese
1/2 cup oat bran
Combine all ingredients in a food processor.
Spray waffle maker with cooking spray.
Pour about half of the mix into a waffle maker.
Cook waffle about 1-2 minutes passed the waffle maker’s timer.
You can also use the batter to make pancakes. I’ve used it to make both pancakes and waffles. They both taste great but I must say that the pancakes are easier to make. If you want to do pancakes, simply heat a pan with some cooking spray and cook it just as you would regular pancakes.
Hello Dukaners! I made this for dinner tonight and just thought I’d share it. And on the note of sharing, I am more than open to sharing my recipes. Most of them are adaptations from other recipes that I reference in each of my posts but I do write them myself. So, please feel free to repost and share the recipes; however, I do ask that you link back to my blog in your post. Please and thank you 🙂
2 chicken breast halves
salt & pepper
1/2 cup fat free chicken broth
1 shallot, diced
2 tbs lemon juice
2 tbs capers, drained
chopped fresh parsley for garnish
1 tbs corn starch
Place plastic wrap on top of chicken breasts and flatten with a mallet.
Lightly season each side of chicken breast with salt and pepper and dust with corn starch.
Heat a large pan with cooking spray on high heat.
Add chicken and cook for three minutes.
Spray top of chicken with cooking spray and flip.
Add shallots and cook for another three minutes.
Remove chicken breasts from pan and keep warm.
Immediately add chicken broth and scrap bits from bottom of pan with a wooden spoon.
Allow broth to simmer for one minute. Then, add lemon juice and capers.
Pour sauce on top of chicken breasts and garnish with parsley.
Quite a while ago I posted a Gingerbread Biscotti and Chocolate Chip Dip recipe inspired by Chocolate Covered Katie. The dip is a deeelicious, protein-filled dessert made from cream cheese and, surprisingly, tofu! Well, this time around, I made a small additional tweak to the recipe and made a cinnamon roll inspired pudding. YUM. I make enough to refrigerate and have it as a treat for several days to come!
3/4 tsp vanilla extract
1/2 cup soft tofu
1/2 cup fat free cream cheese
3 packets of splenda
1 tbs splenda brown sugar
1/2 tsp ground cinnamon
Blend all ingredients together in a food processor or blender until smooth.
Refrigerate for a few hours for a nice thick consistency.
My favorite food in the world is sushi. I love rice, I love seaweed, and I loooove seafood! Even for those of you who aren’t so fond of the raw stuff, I think we can agree on the deliciosity of one roll: the California Roll. Normally made with imitation crab meat, avocado, rice, and cucumber, it is the simplicity in this dish that makes it so great. In fact, many specialty rolls are based around the California Roll.
The California Roll is especially good for me because..drum roll please..I am allergic to crustaceans! 😦 Yes, the reaction hit me about 2 years ago. Apparently, it is very common to develop a reaction to seafood as an adult. Lucky for me, I am not allergic to fish or mollusks, just crustaceans. This includes lobster, shrimp, crab, crawfish, etc. All things that I once ate in abundance! So, if you’ve ever wondered why I rarely post seafood recipes, that’s why.
With that said, here it is Dukaners.. a low-carb sushi recipe that will hopefully hit your Japanese food craving.
3 large egg-whites, whisked
1/4 cup cucumber, julienned
1/2 cup imitation crab meat, finely chopped
1.5 tbs low-fat mayo
1.5 medium sheets of roasted seaweed
3 tbs low-sodium soy sauce
In a small pan, heat cooking spray on medium heat.
Pour in egg-whites and allow it to take the round shape of the pan.
Cook until both sides are browned. Remove and cut egg whites into squares (1/2 inch by 1.5 inch).
Combine mayo with imitation crab meat and mix.
Cut seaweed sheets into 1.5-2 inch wide strips.
Place 1-2 tbs of crab meat in one section of each seaweed strip, then cucumber, & 2-3 squares of egg-whites. (see picture)
Carefully roll the seaweed and use a toothpick to hold the roll together.