Healthy Protein Pancakes

September 2, 2015

1 scoop Shakeology Vanilla Protein powder
1/2 cup Pumpkin (not pumpkin pie filling)
1/2 tsp Cinnamon (or 1/4 tsp pumpkin spice + 1/4 tsp cinnamon)
1/2 tsp Baking powder
2 Egg whites
1/2 cup Oats
1/2 cup + 2 tbs water
3-5 pkts Stevia (or 1/2-1 tbs sweetener of choice)


1) Put all of the ingredients in a blender and blend until smooth!

2) Meanwhile, heat a nonstick griddle (or large nonstick skillet) coated with cooking spray over medium heat. Spoon about 1/4 cup of batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve warm!

Chineese Zuccini Bowl

September 2 2015


For the Meat Balls

  • 1 lb ground pork

  • 1 teaspoon Chinese 5-Spice powder

  • Sea salt and black pepper

  • 1 inch fresh ginger, peeled and minced

  • 1 clove garlic, minced

  • ¼ cup almond flour

  • 2 green onions, minced

  • 2 teaspoons sesame oil

For the Noodle Bowls

  • 1 Tablespoon sesame oil

  • 1 inch fresh ginger, peeled and thinly sliced

  • 2 cloves garlic, minced

  • 4 green onions, thinly sliced

  • 1 red bell pepper, seeded and thinly sliced

  • 4 baby bok choy, thinly sliced

  • 8 cups chicken broth

  • 2 Tablespoons coconut aminos

  • 5 organic zucchini, peeled and run through a spiral slicer





For the Meat Balls

  • Preheat the oven to 400 degrees F. Place a wire rack on a rimmed baking sheet.

  • In a medium bowl combine all of the meat ball ingredients. Mix well with your hands until all of the ingredients are evenly combined. Form golf ball sized balls and place on the wire rack. Bake for 25-30 minutes, until fully cooked.

For the Noodle Bowls

  • In a large soup pot, place the sesame oil over medium-high heat. Add the ginger, garlic, onions, and bell pepper. Cook for 4 minutes. Add the bok choy and cook for another 4 minutes. Add the broth and coconut aminos. Reduce the heat to medium-low.

  • Use a vegetable peeler to remove all of the green skin from the zucchini. Cut each zuke in half, width-wise, and use a spiral slicer to create long, angel-hair noodles. Add the noodles and the cooked meat balls to the soup pot. Simmer over medium-low heat for 10 minutes. Serve in shallow bowls, drizzled with sesame oil and sprinkled with minced green onion. Enjoy!

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Garlic Soup

April 22, 2013

Ingredients: 10 cloves of garlic, butter, 4 potatoes, 8 cups of water, 2 tsp paprika, 1 tsp caraway, salt, toast, cheese
Prep Time: Fast, 20 minutes


Peel the cloves of garlic (cesnak) and crush them using a garlic press. Alternatively you can chop them using a grater, or just slice them fine with a knife (this is what I did). Melt two tablespoons of butter (maslo) in a pot and add the garlic. Fry for few seconds.


Next add some eight cups of water (voda), 2 heaping teaspoons of paprika (mletá červená paprika), another teaspoon of caraway (rasca), and salt (soľ) to taste. Then peel the potatoes, cut them into small cubes, and add to the pot.


Boil for about 15 minutes until the potatoes get soft. In the meantime, toast a slice of bread (chlieb). I toasted mine on butter in a frying pan but you could just use a toaster. Cut the toast into squares and put them in a bowl. Then scoop the finished soup over the bread.


Finally, grate some cheese into the soup (I used Swiss) and also decorate with some garnish, such as parsley (petržlenová vnať). Enjoy!


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