Pumpkin Pancakes sprinkled with erythritol.
I know, I know. It’s been two months since my last post. Have I been on an around-the-world trip? Discovered I could eat gluten again? Gotten so thin that I never had to diet again?
I won’t bore you with the details, but I lost my sense of smell again due to chronic sinusitis. It is now back, thanks to medication, and I’m keeping my fingers crossed. Oh, and by the way, not tasting anything but sweet and salt for two months did not mean I stopped eating. Sigh.
So I’m back with a delicious, filling, low-carb breakfast. I’m a morning person, and I wake up hungry. These pancakes, loaded with protein and sprinkled with erythritol, turn my growling-tiger tummy into a purring pussycat for 4-5 hours and make my taste buds very happy.
Enjoy! Continue reading
This recipe was inspired by the kitchen in our rental casita in Tucson, AZ.
The kitchen’s cute, but the lack of space and basic gear limited my culinary endeavours. Moreover, who wants to spend time in the kitchen when the sun is shining and the mountain trails beckon?
Still, I got a baking urge now and then although I had no supplies for baking. Which got me thinking about egg custards. Which led me, after a little research on the right ratio of egg to liquid. Which brought me to this very easy, very low-calorie dish and variations of it.
Oh, and the spouse also likes it. Also, we both agree that it doesn’t seem to matter if you use regular eggs (higher calories) or liquid egg substitute (lower calories).
How’s your Chocolate Monster? Mine is alive and well, thank you very much.
In fact, I would say that she has been on a bit of a rampage lately. I’ve made two batches of brownies in 3 days. I eat them for breakfast, snacks, and dessert.
Breakfast! you exclaim. Brownies for breakfast?
Yup, unless you’ve got something against eggs and beans first thing in the morning. No kidding. These brownies* are not only delicious and filling, they’re good for you—high in protein, low in carbs, and low in calories.
So how can your Chocolate Monster or mine resist?
Does the food blogosphere need yet another smoothie recipe? Probably not, but bear with me, please. There is method to my madness.
The smoothie story begins on the July 1 weekend when we were celebrating Canada Day on our boat with 3 grandchildren (all early teens) and one daughter.
We were having a grand time until a stomach flu swept through the boat in the middle of the night. I’ll spare you the grim details but it involved throwing up and fevers.
The only positive note was that I lost 5½ lbs.!
Mango-Banana Quinoa Pudding
The fruit season is just upon us here in Canada, and I’m looking forward to expanding my list of quinoa puddings.
These desserts are a low-cal favourite in our family. Or to put it another way: the spouse eats them faster than I can make them.
These recipes are all variations on the same theme: cooked quinoa, puréed fruit or squash, milk, eggs, spices/extracts, and sweetener. Once you know the basics, it’s easy to try new ones.
I thought it might be useful to bring my favourite recipes together in one post so you can see how they work. I’ll keep adding to the variations as I make them and, if you create one worth sharing, let me know and I’ll post it here.
For Weight Watchers: The point value depends on the milk that you use, but the recipe makes roughly 10 ½-cup servings with a point value of about 2 per serving.
When I became a gluten-sensitive newbie a year ago, I couldn’t figure out what I’d eat on a day-by-day basis.
This hadn’t been a problem when I became lactose-intolerant because so many alternatives to cow’s milk products were in the grocery stores. Nor had it been a diet problem because my program (Weight Watchers) was not restrictive in choice, just in portion size.
But gluten-intolerance (and also a problem with oats, alas) threw me into a complete tizzy. So many of my favorite foods were out the window. What was I going to eat at breakfast? For lunch? What about when I just wanted to grab a snack?
Oh yes, I could eat potatoes, rice cakes, rice crackers, and rice/corn cereals until I was blue in the face, but eventually I overdosed. Basically, my food choices shrank to the point that they fit in a very small box. To say I was unhappy would have been a major understatement.
Fast forward a year later: I’m no longer down in the no-gluten dumps. In fact, I have a more varied and interesting diet than I’ve ever had. Why? It’s not because stores are carrying a lot more gluten-free products. I can’t eat most of them because they contain milk and/or are too high in calories.
This bean bake has…
- A light chocolate flavour.
- A hint of orange.
- A cake-like texture.
It’s delicious, and I’ve been eating it for breakfast.
Even the spouse, who is not fond of chocolate (how is that possible?), likes this bean bake—although he did say that it would probably be better if it were topped with whipped cream.
Well, what wouldn’t??!!
Is it not a truth well known to all dieters that everything we can eat would taste much more exciting if it were fried, blended, mixed, chopped, or topped with the foods we can’t eat?
And I told him so in no uncertain terms, thank you very much!
This bean bake looks like pumpkin pie filling. It tastes like pumpkin pie filling. It has the creamy texture of pumpkin pie filling.
Add a pie crust, and I’ll bet most people wouldn’t guess that this dish was made with beans instead of dairy.
In fact, it tasted so much like pumpkin pie filling that I thought it needed something extra—after all, it’s different, right? So I added a healthy dollop of coffee liqueur (like Kahlua). And, upon re-tasting the batter, I had the distinct sensation the the spices were blending better. But maybe it’s just my love of coffee liqueur? At any rate, adding a liqueur is optional.
As you can see in the photo, the bean bake has lost some of its smooth, brown edging. This occurred when I removed the circular outer part of the springform pan, and some of the edging came off with it. Lesson learned—remove said pan part right after baking. Do not wait until the dish has been refrigerated overnight.
Bean bakes are the best thing to come my way, foodwise, as a gluten-free, dairy-free dieter. Seriously. They’re delicious and, most amazingly, doesn’t have a hint of beans.
Interior: Banana-Coconut Bean Cake
Taste is important but it isn’t the best part of the story. A bean bake has a cake-like texture because it rises as it cooks. The result is that the bean bake tricks my body. I feel as if I’m eating carbs—thus satisfying my carb cravings—when what I’m actually eating is primarily protein, very nutritious, and filling, despite being low in calories.
Now, that’s fabulous!
And there’s more:
- Bean bakes are versatile. First, they can be sweet (with a fruit) or savoury (with a vegetable), depending on what’s in your kitchen. Secondly, whether sweet or savoury, you can eat a slice at breakfast or as a snack, a side dish at lunch or dinner or, in the case of a sweet bean bake, a dessert.
- Bean bakes are extremely easy to make. You put all the ingredients in a food processor, mix, and then bake.
- Bean bakes are inexpensive. Two cups of white navy beans, three eggs, one cup of fruit or vegetable, maybe one-half cup of cheese, some spices—compare the price of that with eight servings of meat.
- Bean bakes get along with my digestive tract. In addition to diagnosing gluten-sensitivity, my doctor told me I had IBS (Irritable Bowel Syndrome). While many foods/dishes can upset me—for example, a daily intake of too many flour-baked products (no matter how gluten-free). Bean bakes, on the other hand, leave the irritable beast slumbering away.
- Bean bakes and the spouse are happy together. I consider my husband as the acid test of anything I make, particularly in this case because he’s far fussier eater than I am. My guarantee: if he likes bean bakes, other people will too.
To accommodate this new recipe and its numerous variations, I have created a new blog, The Bean Bake Blog.
And keep in mind…
1) White navy beans top the charts for fiber. For more information about these beans, check out:
2) Taste tip: Bean cakes are more flavourful the day after cooking. Also, savoury bean bakes taste best warm; sweet bean bakes taste best cold.
3) Calorie calculation: Cauliflower Bean Bake with Cheese, Dill, and Olive
- Entire bean bake: 1,010
- Per 1/8 serving: 126.25
A VERY BIG THANK YOU to all those readers who visited this blog. Some of you came and went; others have revisited time and again. Sometimes you let me know you liked a post and other times you left comments—all of which brightened my days.
Your five favourite posts were not the same as mine, a fact that I found very interesting. Here they are: