8. January 2013 by swissfitchick
Good morning, happy Tuesday friends!!
I feel great, I am back to my Crossfit training again, we had a fantastic workout last night and it’s great to be back. I hope they made some great shots I can post tomorrow or later in the week.
Now on to the recipes. As always I have 2 recipes in store, a breakfast and a lunch/dinner. A dip is included which can also be used as an appetizer to dip with veggiesticks or crackers.
Ingredients for 4 small-medium pancakes:
1 scoop protein powder (I used Sunwarrior chocolate)
1,5 tbsp Buckwheat Flour
1/2 tsp baking powder
a dash of each: salt, cinnamon
3 tbsp grated coconut
1/2 tsp coconut oil
2 small eggwhites
2 small mashed banana or 1 large banana
2dl almond milk
In a bowl, mix dry ingredients until well combined. Add eggwhites and milk and stir well till fluffy.
Heat up coconut oil in a skillet, add 1/4 of the batter, cook for 1 minute, flip, cook another 1 minute, flip again, cook 1 minute, flip again, cook 1 minute. Continue with the rest of the batter.
Top with your favorite toppings. Suggestions: Yogurt, Almond Butter, Syrup, Pomegranate, Banana/Apple/Kiwi slices, shredded nuts, applesauce.
Curried-Coconut-Shrimps with Zucchini and Horseradish-Chives-Dip
1 tsp coconut oil
150 – 200g shrimps without tail
1 small zucchini
1 tsp curry powder
1 tbsp grated coconut
1 tsp lemon pepper
juice of half a 1/2 lemon
Heat up the coconut oil in the skillet. Drizzle lemon juice over the shrimps and dip them in the grated coconut, then put into the skillet. Cook on low heat. Grate zucchini and add. Roast for about 5-8 minutes until nicely brown and crispy. The taste is so delish, slightly exotic and so tasty.
150g Low fat curd cheese (lactosefree) or low fat greek yogurt
2 tbsp Horseradish mousse
1 tbsp chives
a dash of salt
1 tsp lemon pepper
Mix all together and serve with the shrimps.
I hope you enjoy it! Have a lovely day, see you tomorrow for some WIAW-fun!!!