Protein Pancakes

Ingredients

200g almond/coconut/rice flour

50g whey protein

1 tbsp baking powder

Pinch of aalt

1 tbsp sugar

1 large egg

200ml milk (of your choice)

Handful of mixed berries

Method

1. Add all dry ingredients to mixing bowl.

2. Add milk and beaten egg to the dry mixture and whisk so light and airy.

3. Heat the frying pan to medium heat and rub with a little rapeseed oil.

4. Fry a ladleful of batter until golden on both sides and serve with mixed berries and yoghurt.... or you can make the jaffa alternative and melt some 85% dark chocolate and serve with that and fresh orange segments.

Super Spinach Pancakes

Ingredients

200g plain flour


1 tbsp baking powder

Pinch of salt


1 tbsp sugar


1 tsp ground cinnamon

1 tsp Cajun seasoning


1 large egg


200 ml milk
(whatever type you like)

100g baby spinach


50g sweetcorn


50g feta or cottage cheese

1 Red Chilli

Fresh Corriander

Method

1. Add dry ingredients to mixing bowl

2. Using a stick blender, combine the baby spinach with the milk. 
Beat the egg and pour all the wet ingredients into the dry mixture.

3. Heat frying pan to medium and rub with a little oil

4. Fry a ladleful of batter till golden on both sides and serve with 
crumbled feta or cottage cheese, sweetcorn, chilli and coriander.

Meatball and Egg Tagine

Ingredients

4 eggs (or 1 per person)

Tomato Sauce

2 tablespoons olive oil or butter (30 ml)

2 cloves garlic, finely chopped or pressed

1 teaspoon sweet paprika (5 ml)

1/2 teaspoon ground cumin (2.5 ml)

1/4 teaspoon ground turmeric (a pinch)

1/2 teaspoon salt (2.5 ml)

1/4 teaspoon black pepper (a pinch)

1/4 teaspoon red pepper flakes or cayenne (a pinch)

28-ounces (790 g) of whole canned/boxed tomatoes in their juice

1/4 teaspoon saffron threads, crumbled into 1/4 cup (60 ml) hot water

1/4 cup finely chopped fresh parsley (60 ml)

1/4 cup finely chopped fresh coriander (60 ml)

Meatballs

1 pound ground beef or lamb (or a combination of the two) (450 g)

2 tablespoons grated or very finely chopped red onion

1 teaspoon sweet paprika (5 ml)

1 teaspoon ground cumin (5 ml)

1 teaspoon ground coriander (5 ml)

1 teaspoon salt (5 ml)

1/2 teaspoon ground cinnamon (2.5 ml)

1/4 teaspoon pepper (a pinch)

1/4 teaspoon red pepper flakes or cayenne (a pinch)

2 tablespoons finely chopped fresh parsley (30 ml)

2 tablespoons finely chopped fresh coriander (30 ml

Method

1. In a wide (11 or 12 inch/30 cm) saucepan or dutch oven with a lid, heat the olive oil/ butter for the tomato sauce. Add the garlic and sauté a few minutes. Add the spices and mix well then add the tomatoes. Bring to a gentle simmer for 15 minutes, covered.

2. While the sauce is simmering, use your hands to combine all of the meatball ingredients in a large bowl. Shape the mixture into small meatballs about 1- inch in diameter.

Add the meatballs to the tomato sauce along with the 1/4-cup of saffron water. Cover and gently simmer for 30 minutes.

3. Crack the eggs into the sauce. Cover and simmer for 5 to 7 minutes, until the whites are set but the yolks are still runny.

4. Top with the finely chopped parsley and corriander.

(Taken from Marks Daily Apple, great for healthy recipes ideas)