pancakes

 #1

1 c cottage cheese

2 lg eggs

1/4 c rolled oats

1/2 tsp baking powder

1/4 tsp vanilla extract

pinch of salt

#2

1/2 c cottage cheese

2 large eggs

1/4 c whole wheat flour

1/4 c milk

1 tsp vanilla

salt

butter or oil for cooking

Add cottage cheese, eggs, whole wheat flour, milk, vanilla and salt to the blender. Blend until smooth and let the batter rest for 5-10 minutes. Heat a nonstick skillet over medium heat adn lightly grease with butter or oil.

Cook pancakes. 

#3 Oat cottage cheese pancakes

1 c cottage cheese

2 lg eggs

1/4 c rolled oats

1/2 tsp baking powder

1/4 tsp vanilla extract

pinch of salt

Blend. Cook. 

#4

Roll up Flourless cottage cheese pancakes

200 g cottage

2 eggs

1 TB sugar

Blend. Cook.  Roll up. 

#5 Keto German Pancake

8 eggs

8 oz cream cheese

1/2 stick butter

Blend.

Spray 8 by 8 pan. Bake at 350 for 30 minutes. 

Sprinkle with cinnamon, top with sugar free syrup, berries and whipped cream. 

Chickpea Salad

 2 cans chickpeas, drained and rised

1/2 c dried cranberries

1/2 c chopped walnuts or pecans

1/4 c red onion, finely diced

2 TB chopped fresh parsley

Vinaigrette:

1/4 c fresh orange juice

1 tsp orange zest

2 TB olive oil

1 TB apple cider vinegar

1 TB honey

salt and black pepper

Spring Roll Sauce

 2 TB soy sauce

1 TB rice vinegar

2 TB honey

2 cloves, minced garlic

1-2 tsp Lime

3 TB water

1 tsp sesame oil

1 tsp sesame seeds

Peanut Chicken Spring Roll Bowls

 Peanut Dressing:

1/4 c creamy natural peanut butter

juice of 1 lime

2 tsp maple syrup

1 TB white vinegar

1 TB soy sauce

1 tsp sriracha, optional

3 TB water

For the bowl:

4 oz dried vermicelli noodles

1 tsp olive oil

4 Cups romaine, thinly sliced

1/2 red bell pepper, thinly sliced

1/2 c bell pepper, thinly sliced

1/2 c red cabbage, thinly sliced

1/2 carrot, thinly sliced

1/2 cup cucumber, thinly sliced

2 TB fresh basil, sliced

2 TB peanuts, chopped

For the chicken:

1 chicken breast

2 tsp olive oil

Salt and pepper

Egg/cottage cheese salad

 mix 3 chopped hard-boiled eggs with 2 TB mustard and 1/2 c cottage cheese until smooth and fluffy. Sprinkle with paprika and black pepper on top for flavor. 

Takes just like classic egg salad but lighter, creamier and packed with 35 g of protein!

Pea salad

 400 g (.88 lbs) frozen peas

Pinch of chili flakes

Zest of 1 lemon

2 TB good quality extra virgin olive oil

Generous pinch of flaky sea salt

Place the frozen peas in a bowl and cover with freshly boiled water. Leave for 1-2 minutes until fully defrosted. Drain well.

Transfer to a bowl and add the lemon zest, chili flakes, olive oil, and salt.

Toss well to combine. Taste and adjust seasoning if needed.

Serve immediately, or allow to sit for 10-15 minutes for the flavors to develop. 

Tequilaberry's Restaurant Salad

 1 head iceburg lettuce

1 head cauliflower

1 lb bacon

1 cub may

2 1/2 T vinegar

1/4 sugar

1 1/2 c parmesan cheeese