Ingredient: coconut milk

Festive & Sugar-free Protein Pancakes

The holiday season is known for its eat-fest of cookies, pies, fudges, sweets and different kinds of heavy desserts, with loads of sugars and fatty creams…

Unfortunately there are too few delicious and healthy Christmas recipes…

Yes, they taste may amazing, but the sad truth is that none of them are really healthy, clean or natural.
Then I thought to myself, “what if I make a recipe that will save Christmas?“.

A recipe that looks like, feels like and tastes like Christmas, but healthy and clean, prepared without grain flour or sugar.

Well that’s a big challenge, but I’m up for it. Because fit girls deserve to get their creamy and tasty sweet treats too.

Since my father is diabetic, my mother traditionally makes a healthier dessert for the holidays.

So I decided to step up this year and take the mixer in my own hands!

I came up with the healthiest and yummiest Christmas dessert recipe of all time – my Protein Christmas Pancakes!

LET THE HOLIDAYS BEGIN! 🙂

Festive & Sugar-free Protein Pancakes
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Since my father is diabetic, my mother traditionally makes a healthier dessert for the holidays. So I decided to step up this year and take the mixer in my own hands! I came up with the healthiest and yummiest Christmas dessert recipe of all time – my Protein Christmas Pancakes!
Festive & Sugar-free Protein Pancakes
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Print Recipe
Since my father is diabetic, my mother traditionally makes a healthier dessert for the holidays. So I decided to step up this year and take the mixer in my own hands! I came up with the healthiest and yummiest Christmas dessert recipe of all time – my Protein Christmas Pancakes!
Servings Prep Time Cook Time
2 people 15 minutes 30 minutes
Servings Prep Time
2 people 15 minutes
Cook Time
30 minutes
Ingredients
Ingredients
Instructions
  1. Blend the raspberries into a puree (don't worry about the seeds)
  2. Add the rest of the ingredients into a blender: the banana, egg, egg whites, coconut flour and the olive oil. Blend them until you make sure they've transformed into a homogeneous mixture It should be thick, but pour-able
  3. Heat a frying pan on medium temperature You should cook every pancake for about 2 minutes on each side, or until they turn golden brown. When the pancake starts getting bubbles, you’ll know that it’s time to flip it.
  4. Separate the coconut milk form the coconut water
  5. Pour the milk in a mixing bowl. Prepare the mixer and start mixing it on medium speed. After a minute, start adding the protein powder one tablespoon at a time, without stopping the mixer. After you finish pouring the protein powder, mix for another minute.
  6. Crease the whipped cream onto each pancake, arranging them one on top of the other.
  7. Mix the 3 ingredients, cocoa, honey and water, in a small bowl, with a tablespoon. Mix them until you get a homogeneous mixture. The dressing should be creamy and thick, but pour-able.
  8. Splash the dressing over your 7-story cake with the help of a tablespoon. To make a nice finish, add a tablespoon of whipped cream on top of the pancakes and a few fresh raspberries. And pour few tbsp of the raspberry puree.
Recipe Notes

This recipe can be found at Fit Girl's Diary.

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Coconut Kabocha Soup

Recipe submitted by Jessica of Feed Me Dearly.

“Gone are the days when squash meant a choice of acorn or butternut. Yes, I still eat them, but there’s a special kind of thrill involved when you hack into your first Red Kuri, or break down a Kabocha, with its tough green skin and sweet, almost spiced orange flesh.

I’d recently bought some Japanese 7-spice because I’d seen someone using it in a curry, and it piqued my curiosity. I found my Japanese 7-spice at Spices and Tease in Chelsea Market, but Amazon and other online vendors will carry it as well.

While I’m familiar with Chinese 5-spice powder and use it frequently in my cooking, I’d never tried Japanese 7-spice – a spicy, earthy blend of orange peel, black, white and toasted sesame seeds, cayenne, ginger, Szechuan pepper and nori.

The spice mixture sounded like a perfect match for Kabocha. Sweet and spicy is one of my favorite flavor combinations, and with the orange and ginger, a virtual soup was quickly forming in the food-centric depths of my brain.

The Kabocha starts with a slow roast in the oven with a touch of olive oil, salt and pepper. Best to keep the flavors muted at this point to let the 7-spice really shine.”

Read her full post here!

Coconut Kabocha Soup
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"If there’s a dish that defines my cooking these days, it’s this soup. It’s simple to make, yet feels new and exotic. It’s healthy and can be eaten with a range of diets from dairy- & gluten-free to vegan/vegetarian, and even Paleo. It’s easy enough for a weeknight meal, but pretty enough to put on your Thanksgiving table."
Coconut Kabocha Soup
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"If there’s a dish that defines my cooking these days, it’s this soup. It’s simple to make, yet feels new and exotic. It’s healthy and can be eaten with a range of diets from dairy- & gluten-free to vegan/vegetarian, and even Paleo. It’s easy enough for a weeknight meal, but pretty enough to put on your Thanksgiving table."
Servings Prep Time Cook Time
4people 15minutes 1 hour
Servings Prep Time
4people 15minutes
Cook Time
1 hour
Ingredients
Ingredients
Instructions
  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Break down your Kabocha squash by splitting it in half and scooping out the seeds. You can reserve the seeds for another use (spiced, roasted seeds can be made just as you would make roasted pumpkin seeds). Cut the squash halves lengthwise into segments (they’ll resemble half moons).
  3. Line a baking sheet with parchment paper and add the squash segments, tossing with the olive oil and seasoning with the salt and pepper to taste. Roast the squash for an hour, flipping halfway through. Let the squash cool, and then scoop out the flesh and reserve.
  4. Heat a Dutch oven on medium-high heat and add the olive oil, and the onions with a pinch of salt and pepper. Sweat the onions until translucent, stirring every so often to prevent browning.
  5. When the onions are nearly done, add the ginger and Japanese 7-spice, stirring frequently, for 1 minute. Add the Kabocha and stock, and bring to a boil, then turn your heat down to low. Simmer the soup for 10 minutes.
  6. While the soup is simmering, scoop the cream off the top of the coconut milk and reserve. Once the soup has been simmering for 10 minutes, add the rest of the coconut milk, and simmer for a few minutes more.
  7. Puree the soup with an immersion blender and taste again for seasoning. If you’d like to add more heat, add another pinch of the Japanese 7-spice. When ready to serve, ladle the soup into a serving bowl, and then top with a dollop of the coconut milk and another sprinkle of the Japanese 7-spice. Shower the soup with a pinch of Maldon salt which adds great texture and another salty contrast to balance the sweetness of the soup.
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