19. November 2013 by swissfitchick
Now that I am drowning in self-pity cause I killed my food processor, and I have to wait until I found one on a reasonable price (why do the BF’s not understand, that a life without a food processor is traumatizing??) – I thought I will instead cheer YOU up with the good food I posted yesterday.
I’ve got something REAL for you to eat.
Since I was teasing you with all the #foodporn (FOOD not CHRIS), I’d say I owe you some recipes today. But you have to give me the promise that you post the pics on Instagram and Twitter when you make them!! It’s so much more fun to create recipes when you see others making them. Right? Ok, read on and then SHOO! in the kitchen.
Crustless Chicken or Tuna Quiche (can be made vegetarian too)
3 tbsp oats or oatbran
1 tbsp ground flax
1/4 cup of milk (any will do)
1 tsp each: paprika, lemon pepper, chives, grated onion powder and grated garlic powder
1/2 tsp seasalt
5 small mushrooms
1 grated carrott
Small can of tuna or 100g lean chopped chicken breast (or both for a Surf and Turf Quiche!) > if you want to make it vegetarian, just sub the meat and fish with tofu or tempeh.
1 handful spinach (optional – you can add any other vegetable – just cut it in small pieces or grate it)
Preheat oven to 200°C.
In a medium bowl, mix egg, eggwhites and spices together and whisk until fluffy.
Add in oats or oatbran, carrott and mushrooms, mix well.
Add in tuna or chicken breast and cover well with the egg mixture.
Take a little casserole dish. Dip a kitchen paper in a little rapeseed oil and whipe the casserole dish out.
Poor the quiche mixture into the casserole dish.
Bake for 20-25 minutes until fluffy and slightly brown on top.
If you want to make it a little richer, then I recommend to add some CHEESE on top 5 minutes before taking it out of the oven! YUM!
So if you are more on the sweet side today, then you might be interested in this Pancake recipe. Please note – you can sub all the peanut stuff with the almond version and then you have ALMOND FUDGE PANCAKES. But wait, I explain:
Peanut Butter Fudge Pancakes (OR Almond Butter Fudge Pancakes)
2 tbsp peanut flour OR almond flour
2 heaped tbsp low fat quark or greek yogurt
1 pinch of seasalt
1 tsp ground cinnamon
1 tsp ground vanilla
1 tsp ground nutmeg
11/2 tbsp peanut butter OR almond butter
Mix dry ingredients together.
Add eggwhites, stir well.
Add Quark/Yogurt and Nutbutter until you have a nice pancake batter.
Heat up a skillet on medium heat and cover with cooking spray.
Form pancakes (2 tbsp batter each), cook 2-3 minutes per side and flip.
3 heaped tbsp low fat quark or yogurt
1 tbsp unsweetened cacao powder
stevia or honey – amount depends on your taste of sweetness.
Mix all and top your pancakes with it, throw on some blueberries or apple slices.
Dipping the pancake bites in the Choco Yogurt is illegally delicious!
Wait, – I hope you like these 2 creations! Make everyone drool!
What’s your favorite pancake topping?
Are you a cheese lover?
- Guess what – I need a new Food Processor…. (fitswisschick.com)
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- Let’s try again – Chocolate Apple Mini Cakes (fitswisschick.com)