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So after an evening in the pub, SO attempted to be supportive of my healthy eating thing (Can’t you just eat around the pie crust? Lasagne is out too? Well, you have to pick something) and we headed to the late night mini-supermarket to pick up some meat to cook (my post-pub concession was we can have some oven chips to go with it).
The supermarket was out of lamb chops but had some nice looking Irish rump steaks. Which SO looked at and shrugged and revealed without peppercorn sauce what’s the point of steak. Imagine the wonder when I quickly looked up a recipe on my phone so we could a) determine it was easily made and b) grab the ingredients.
Went a little heavy on the pepper (SO thought the recipe didn’t look peppery enough) but tasty. And while I can’t consider it a truly healthy meal, and the beef stock cubes weren’t gluten-free, it did show better options aren’t always more time consuming. In the time it took the chips to bake (ie same amount of time a pizza would take and half the time for a lasagne) I cooked the steak and made the sauce. And besides, four tequilas on an empty stomach, how healthy can you expect someone to be.
- its just as easy and tastier to cook up something than to heat a pizza
- Despite seeming to have normal or greater competence in life, SO continues to be amazed at the concept that food you buy can also be made at home
- I can be motivated enough to stick to my healthyish diet even after a night out.
Also – more success on the resolution front. That’s two new recipes this year and I’m only in the third week!
So this morning I decided to try something other than my normal eggs and bacon (or last nights leftovers) for a Sunday morning. While I’m aware that today isn’t Sunday – I have the day off work!
I’ve come across a lot of different recipes for paleo/lowcarb pancakes and have decided to edit them together and give it ago. While I’m working at keeping my refined carbohydrates low, I’m primarily concerned with eating natural foods. I want to be low carbing via a whole foods eating pattern, not processed pseudo flours and sugars (not that I’m entirely against them on special occasions…) so no carb quick, or protein powders for me. But I’m also limited by what’s currently in the kitchen.
So I went with:
- two egg whites beaten to stiff peaks (was going to be three but the yolk broke in the shell…)
- two egg yolk plus one egg (see above)
- teaspoon of baking powder
- teaspoon of salt
- 2 teaspoons of psyllium husks (I don’t think this is necessary)
- teaspoon of cinnamon (which I forgot to put in…)
- large dollop of cream
- bowl of frozen blueberries
- butter – for in the pan and on the cooked pancakes
Beat the egg whites till stiff. Then add egg yolks, baking powder, salt, cinnamon, psyllium husks and cream and mix. Add the blueberries and stir again. Then cook on a medium heat. I had a bit of trouble gauging the cooking time well, and I think the blueberries made it a lot harder to spread the mix evenly. The last one I cooked ended up a mess as I poured too much onto the plate, got impatient and turned it and it collapsed…
I thought the psyllium husks would help give it a bit of structure but I don’t think that really worked. Not that it took away from it, I didn’t notice it taste or texture-wise but didn’t seem necessary unless you’re particularly concerned about fibre. I think adding the blueberries to the mix also ruined the effect of beating the egg whites. I think next time I’d add the blueberries to the pancake in the pan or even as a topping on the pancakes (maybe heat them up in the microwave a bit so they’re a little stewed). Its important to keep the mix on the pan thin and to cook through, though ideally without burning. The thicker, less cooked ones tasted more egg-y and less like pancakes.
On less healthy-minded days, I could so totally see myself eating these with maple syrup…