I’m trying something new this month. In April I drank a green smoothie every morning for breakfast. Baby spinach/kale/bok choy, whole fruit, hemp seeds, chia seeds, and water. For me this was a way to ingest more dark leafy greens. I love these smoothies but towards the end of the month I started to worry the balance is a bit off. Typically, I drink protein powder in my smoothies but right now I’m not running and don’t feel my body needs the extra boost. My conclusion is there’s too much sugar (carbohydrates) coming from the fruit and not enough of the other to balance it out and prevent my blood sugar from spiking too fast. I’ve never been a huge calorie counter or carb watcher but these days I’ve been looking into different things. I want to enjoy optimal health and feel good at all times. Presently I’m not feeling bad, but I do feel my energy is lacking and I’m more tired than I think I should be feeling when I wake up. I’m contributing this to carbs. So for this month I’m going low carb. Minimal bread, quinoa instead of rice, more vegetables, more nuts, less high carb veggies like corn, more dairy, and more eggs. I already eat a minimal amount of sugar and processed foods so I’m not too concerned in this department. It’s more learning to eat foods that work with my body rather than against. For me I’m finding it’s better to eat a little protein with fruit. The idea is to balance the carbohydrate (fruit) with fat and protein in order to minimize the impact on my blood sugar. This also keeps me satiated for longer. So instead of eating an apple or banana plain I’ll add in some peanut butter or cheese. I’ll keep you posted on how this month goes.
Now that my breakfast routine has changed I’m switching to eggs with vegetables or to the pancake recipe I’m about to share. I’ve seen recipes omitting flour in the past but have never paid too much attention to them. Since deciding to change my diet I’ve been doing a little research and came up with this simple but delicious recipe. There’s really nothing too it, I blended all the ingredients until smooth and cooked them on a buttered skillet. The texture was close to a normal pancake and the taste was great. I used Madagascar vanilla and I’ve come to love this vanilla over all others I’ve used. The taste seems to me more authentic and adds a beautiful floral flavor.
Cottage Cheese Pancakes
- 1 cup cottage cheese
- 1 cup whole oats
- 4 eggs
- 1 teaspoon Madagascar vanilla
- 3 tablespoons maple syrup
- dash salt
- combine all ingredients except butter in a blender and blend until smooth.
- Heat up a skillet over low-medium heat. Add butter to coat and pour the batter onto the pan. Cook a few minutes until bottom is set and browned, flip and cook a few more. Continue until all the batter has been used. I made 20 small pancakes.
* I served mine with topped peaches and chia seeds. In pan I added frozen peaches, a small amount of maple syrup, and 1/4 cup of water. I cooked until the peaches were defrosted and the sauce had thickened, about 5 minutes.