Thursday, 22 September 2016

Coconut Curry Split Pea Soup


2 cups dried split peas, rinsed, picked over
Fresh boiling water, just enough to cover the dried split peas
3 cloves garlic, chopped
4 cups vegetable broth
1 to 2 teaspoons Green Curry Paste, or to taste
1 Tablespoon Curry powder
1/2 teaspoon Old Bay Seasoning
1/2 teaspoon chipotle chili powder
1 14-oz. can coconut milk
2 jalapeƱos, seeded and chopped finely
Sea salt and fresh ground pepper, to taste


Place the split peas in a heavy soup pot on the stove, cover peas with boiling water, cover the pot, turn the burner on at the lowest setting.

Hot soak the peas like this for one hour. Drain.

Place the soaked peas back into the heavy bottomed soup pot and add the chopped garlic, broth, curry, Old Bay Seasoning, and chipotle. Bring the mixture to a simmer and cook until the liquid is reduced and the peas are so tender they break apart with a wooden spoon- about an hour.

Stir in the coconut milk and gently heat through. If you like your pea soup thick, keep simmering, and reduce the liquid to your liking. If it needs more liquid, thin with water.


Chocolate Coconut Protein Pancake

This recipe makes ONE single HUGE, massive pancake! 

1/2 Cup oats (I use Rogers Porridge Oats)
1 Tablespoon cocoa powder
Stevia (to taste)
1/2 Cup Fat Free Cottage Cheese
1/4 cup boxed (or 2 from shell) Egg Whites
a drop of coconut or vanilla extract
1 Tablespoon unsweetened coconut for top(I use large chipped variety).

Mix Dry ingredients in a small bowl then add in the wet. Combine all ingredients in a food processor or blender. (I use immersion blender). This will become a "batter". You may have to add more oats or more cottage cheese, depending on the consistancy of the batter (you don't want it too thin or too thick).
Cook on hot skillet until light brown. Sprinkle coconut on top when you initially put batter in pan, then flip. Serve with Smuckers Sugar-Free Syrup or topping of your choice!

Number of Servings: 1

Calories: 309
Fat: 8 g
Carbs: 36 g
Protein: 26 g

NOTE: The nutritional info is based on the ingredients I use and may differ with what you use. 


Peanut Buttery Granola

I have a few recipes for peanut butter granola, but with the use of regular PB, it gives a much higher fat content. So I thought why not try PB2 and take the calories down a bit as well? I am SO excited with how this turned out. It bakes up with nice chunks, a perfect crunchy, peanut buttery granola! And I do have this thing with pairing PB & coconut. They ROCK together! Enjoy! 

**HINT: This would be amazing with a few dark chocolate chips sprinkled on top as well.** 

Peanut Buttery Coconut Granola

3 cups rolled oats, a hearty variety (I use Rogers Porridge Oats)
1/2 cup dry roasted or raw peanuts
1/2 teaspoon sea salt
1/2 cup of PB2
1/2 cup large chip unsweetened coconut
1/4 cup coconut sugar (aka: palm sugar)
1/4 cup sesame seeds
1/4 cup wheat germ
1/4 cup ground flax

Mix above together in large bowl. 

Whisk these together in a small bowl:

1/2 cup honey
2 Tablespoons of coconut oil, melted
1 teaspoon vanilla

Add wet ingredients to dry then mix well until coated. Using your hands makes it go much easier! Spread on parchment lined cookie sheet and bake at 300 for about 25 minutes. You do NOT want to over bake!

Cool and store in freezer or airtight container. I like to eat ALL my granola right from the freezer.

Makes 28 1/4 cup servings

Per 1/4 cup serving: (Based on my ingredients used)
Calories: 107
Fat: 4.9 g
Carbs: 14.4 g
Protein: 3.4 g


Double Chocolate Yogurt Muffins

OK..these are sooo good.  They are not too sweet, the perfect consistency thanks to the yogurt and they have the added bonus of protein and amazing flavor!  You can add more stevia to suit your taste but I rather let the chocolate chips do the talking here! Two muffins make the perfect snack! 

1/2 cup cocoa
1/2 teaspoon cream of tartar
3/4 teaspoon of baking soda
3/4 teaspoon baking powder
12 individual packs of stevia
1/2 teaspoon salt
1 3/4 cups of oat flour

 Mix dry ingredients together.  Then add in:
3 egg whites
1/2 cup unsweetened applesauce
1/2 cup 0% plain greek yogurt (I used Oikos)
splash of vanilla

Stir to mix.  Then add in one (1) cup of hot, not boiling water.  Stir well.  Divide among 12 muffin cups either greased or lined with paper cups.  Top each muffin with 1/2 teaspoon mini chocolate chips.  Bake at 350 for about 15 minutes, til tops spring back gently when touched.  

Makes 12 muffins
Based on my ingredients, per muffin:
Calories:  75
Fat:  2.4 g
Carbs:  11.4 g
Protein:  4.2 g
Fiber:   1.3 g

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