I was watching ‘Blaine’s Low Carb Kitchen’ tonight and noticed that although he does use low carb ingredients he adds unnecessary saturated fats in to a lot of his recipes. Heavy creams, cheese and bacon are a common ingredient which I find unhealthy and quite frankly nutritionally useless. Although I do find his recipes creative and his cooking skills entertaining, he has inspired me to develop this recipe which has no bad fat, moderate in good fat, high in protein and fiber, and has a generous amount of great tasting low starch veggies.
INGREDIENTS
One pound of organic or hormone free ground turkey breast
12 ounces of parboiled mixed frozen organic peas, corn carrots and beans
1 diced onion
4 tablespoons of homemade or precooked Neapolitan (pomodoro) sauce with garlic
A shake of black pepper, garlic powder, and mixed Italian herbs
2 tablespoons of organic psyllium husk
1 whole organic egg
2 tablespoons of organic raisins (sultana’s for you Aussies)
1 tablespoon of olive oil
Technique:
Mix up all the ingredients by hand or spoon in a large glass bowl until all foods have been incorporated nicely.
Shape in to an ‘Ayers rock’ formation in a large Pyrex tray (which has been greased with a tablespoon of olive oil) and oven for 30 minutes on 400 f.
Enjoy with your favorite glass of red (like I did) and thank your heart and your health that you’re having one of the best meals for your body and your mind you will every taste!
Will love to know how it turned out.
Mangia Bene!
Gennaro
Mix the following ingredients into a bowl, whisk thoroughly, and use a ladle to pour and pan fry into pancake pan with a teaspoon of olive oil.
These ingredients can be purchased at Whole Foods Market.
3/4 metric cup of Arrowhead Mills organic buckwheat flour
1/2 metric cup of Arrowhead Mills organic gluten free pancake mix
5 large organic egg whites with 1 yolk
1/2 cup Almond milk
Sprinkle of ground cinnamon
2 tablespoon of organic raisins
This makes for the perfect pancake consistency but If necessary add a little extra flour or almond milk to tweak the consistency.
Once cooked coat each pancake with one teaspoon of organic almond butter and one teaspoon of sugar free all natural jelly. Roll and enjoy!
Makes for five to six medium to large sized pancakes (serving size two)
Would love to hear how they turned out.
Mangia bene!
Gennaro