February 6, 2018

What’s Cooking #2

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I love cooking and trying new recipes. We’re trying to be healthier and one of my favorite accounts to follow on Instagram is PeaceLoveandLowCarb. I’ve mentioned Kyndra before, she not only shares her recipes for healthy foods, but she also is always  so positive and motivating. She has a couple of cookbooks and I shared some recipes a few weeks ago that I made from her previous book The Primal Low Carb Kitchen.

Well her newest book, Craveable Keto, just released in January. The book is beautiful and Kyndra filled is with tons of information on healthy eating. I don’t know about you but I hate when I get a cookbook only to find that it only includes a handful of recipes. Not this book, I don’t know how she did it but it has tons of recipes in categories from appetizers to dessert. She even includes recipes for salad dressings, spice mixes, and sauces. You won’t be disappointed.

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If you are looking for some good recipes you can check out her website it has tons of recipes. I decided to make one of the breakfast recipes from Craveable Keto  that sounded amazing, Lemon Ricotta Pancakes. I love pancakes, but don’t eat them often because I try not to eat a lot of breads. These pancakes are made with mostly ricotta cheese and eggs.

Step 1: You start with putting 4 ounces ricotta cheese and 4 large eggs in a blender and pulse until blended together.

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Step 2: Add 1/4 cup coconut flour, 2 tbls erythritol (I used splenda), 2 tsps baking powder, 2 tsps pure vanilla extract, 1 tsps lemon extract and pulse until blended into smooth batter.

Step 3: Heat non stick skillet with butter over medium heat. spoon 1/4 cup of batter into pan and cook until top is bubbly and bottom golden brown. Flip and cook other side until also golden brown. Repeat until batter is gone.

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I made ahead of time for my husband and I to have for breakfast during the week. I also added blueberries that we had in the freezer into the batter while they were cooking. I stored them in an airtight container and reheated in skillet for breakfast this morning.

They were delicious! The texture is slightly different then normal pancakes since they are not made with regular flour. I used sugar free syrup and with my coffee it was the perfect breakfast.

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In the book Kyndra includes a recipe for lemon curd to top the pancakes, but I decided to forgo making that this time. She also recommends fresh whipped cream but I forgot to get whipped cream while shopping, and again instead of following the fresh recipe in the book I went with just the pancakes. They were enough!

I’m so excited to try all the other recipes in the book. I started going through the book and adding tabs to all the recipes I wanted to try. I gave up because they all sound so good that I want to try them all and I was basically tabbing EVERYTHING!!

What recipes have you tried recently? Let me know below! 

 

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