Fall Recipes
I thought maybe we could share our favorite "adapted" fall recipes! It's getting cooler out and I know for myself, I love comfort foods when it gets cold.
One breakfast I make are the protein packed cottage cheese pancakes recipe I found on OH a long time ago. So, I'll start with that. Who's next?
Espy's Cottage Cheese Pancakes
Ingredients:
1 cup of cottage cheese
4 eggs
1/4 cup of flour (this can be almond, but is best with wheat)
2 T. of butter, melted
Cinnamon and salt to taste (LOTS of cinnamon is good if you like cinnamon)
Milk to thin (optional)
Scoop the cottage cheese into a blender. Add 2 eggs and blend for 30 seconds. Scrape the sides of the blender. Add flour and 2 more eggs, blend for another 30 seconds or so, until pretty smooth. Add cinnamon and salt to taste. If batter is too thick and thinner is preferred, or to use as crepes, blend in milk to thin.
These cook just like regular pancakes on an oiled skillet.
Shelly's Pumpkin Protein Souffle
2 Tablespoons Raisins/Dried Cranberries
2 Tablespoons Walnuts
2 eggs
1 cup Vanilla Soy Milk
1/2 cup Unsweetened Coconut, toasted
3 Tablespoons Sugar Free Torani Syrup (I used SF Vanilla)
3 Tablespoons Multigrain Pancake Mix, dry
1 scoop Vanilla Protein Powder
1/2 teaspoon Baking Powder
1/2 cup canned Pumpkin Puree, not pie filling
1/4 teaspoon (+ a dash for tops) Nutmeg
dash Cinnamon
Topping: Sugar Free Maple Syrup and Sugar Free Whipped Cream
Sprinkle fruit and nuts into bottom of each ramekin. Mix all remaining ingredients in a blender till smooth. Pour mixture into 4/4-oz ramekins or custard cups. Place the ramekins in a large roasting pan. Place pan on oven rack and pour enough very ho****er to come halfway up sides of ramekins. Sprinkle top of each souffle with additional nutmeg. Bake at 350 for 1 hour or until set, knife inserted comes out clean. Let sit 5 minutes in water bath. Remove from bath. Serve chilled with SF maple syrup and SF whipped cream on top
Lorri
