my new obsessions

if you regularly follow this blog you know i am, along with my husband, making healthy changes to our diet and lifestyle. i am exercising more than i have in years. i am running. crazy! i have lost 12% of my body weight and my bmi is down 9%. these are huge numbers people. huge. (no fat pun intended!)

first we started eliminating meat from every, single meal. we still eat meat. we are more picky about our meat and where it comes from but yes, i still enjoy eating like a carnivore. sometimes. protein is so important and i wanted to find natural sources. my first obsession is greek yogurt. it is more expensive but so worth it. per contain it has 12g of protein. it is a great way to start my morning and a great treat after a workout. our next change was when we do eat meat, it is not the center of the meal. meaning we add more vegetables than meat.

now we are moving into replacing white carbs with whole grains. this is super tricky because of my celiac disease. i can’t just grab whole wheat bread and check off my whole grains for the day. bob’s red mill (one of my favorite companies) has a whole grain bread mix. the bread is super gross. but i use the mix to replace whole wheat in recipes and have had some failures and some huge successes. this recipe is one of my successes and another new obsession. i can seriously eat these every morning. and then again for dinner.

i am guessing most of my readers are not gluten intolerant so i will give the original recipe with my changes in parenthesis.


whole-wheat* oatmeal pancakes

ingredients:
3/4 cup quick-cooking oats (bob’s red mill gluten-free steel cut oats)
1 1/2 cups well-shaken buttermilk, divided
3/4 cup whole-wheat flour (bob’s red mill whole grain bread mix)
1 1/2 teaspoons baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/8 teaspoon grated nutmeg
1/2 teaspoon salt
1 egg, beaten
2 tablespoons unsalted butter, melted
1 tablespoon packed brown sugar

directions:
1- soak oats in 3/4 cup buttermilk 10 minutes.

2- meanwhile, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a large bowl.

3- stir egg, butter, brown sugar, remaining 3/4 cup plus 2 tablespoons buttermilk, and oat mixture into dry ingredients until just combined.

4- heat a griddle over medium heat until hot and lightly brush with oil. working in batches, pour batter onto griddle and cook until bubbles appear on surface and undersides are golden-brown, about 1-2 minutes. flip with a spatula and cook other side, about 1 minute more.

so that is it. the husband likes these with maple syrup. i like them with fruit on top. my next variation will be mashed bananas inside. yum!

2 comments
Naomi
Naomi

DELICIOUS! We had these for Sunday breakfast. I added sliced strawberries to the mixture. YUM! :)

Shannon
Shannon

First of all, I LOVE Chipotle, and am glad to see you're going there this week. Also, I thought I'd share my lab results with you since I just got them back. My protein (and I'm vegan) is actuall HIGH!?! I eat lots of beans, quinoa, lentils, peanut butter, etc. My doctor always jokes with me when I go see him that I need to eat a cheeseburger, but he had to take those words back this week. He even wrote that on my lab report.I'm glad to see if you are eating meat, that you are careful about where it comes from.