Mix flax and water in a small bowl and set aside. Combine pancake mix and milk until consistency is smooth. Add flax mix and combine thoroughly.
Spray skillet lightly with spray oil. Pour 1/4 c. of the batter onto the hot skillet. When edges of pancakes are dry, and bubbles popped do not fill in with wet batter, flip the pancake. Cook for 2-3 more minutes.
5 c. white flour 4 c. whole wheat flour 3 c. wheat graham flour (can use whole wheat) 2.5 c. instant nonfat dry milk 1/4 c. baking powder 1 Tbsp baking soda 1 tsp cream of tartar 1.5 c. Splenda, granulated (or other bake safe dry sweetener) 8 scoops whey protein powder, unflavored 1/2 c. flax seed, ground 2 Tbsp vanilla powder (optional)
Combine all ingredients thoroughly and store in an airtight container. (If you’re like me and keep protein powder around, wash and save an empty 2 lb container. It will make the perfect storage vessel)
This is one of those recipes where you can really have fun with spices. I used Sumac because I’d just replenished my supply and had missed it. You could just as easily use dill or oregano or curry or any other spice that sounds appealing to you.
Heat olive oil in skillet over med-high heat. Add onions and garlic, stirring lightly for 2-5 minutes. Whisk potato flour into milk. Pour over onions and garlic. Reduce heat to med-low and stir in spices.
Place chicken thighs in mixture, covering completely (see image right). Cover and simmer for 35 min or until chicken is thoroughly cooked.
Remove chicken and add cous cous to liquid. Stir and cook over low for 5 minutes.
1/4 c. olive oil 1/4 c. basalmic vinegar 1/4 c. apple cider vinegar 2 Tbsp lemon juice 1 Tbsp garlic, minced (Image) 1 Tbsp lemon zest 1 Tbso McCormick Greek Seasoning blend 1 tsp garlic powder
Mix all ingredients well, with a whisk or shaker. Allow to sit for at least 2 hours before serving. I recommend recycling an old salad dressing bottle/jar or other tightly sealed container for storage. Shake/Stir well before serving.
Heat olive oil in a skillet over med-high heat. Add bison, onion, and garlic. Cook, stirring constantly until meat is browned. Add tomatoes and spices, stir well. Reduce heat to med-low and cover. Cook for 15-20 minutes, stirring occasionally.
Marinade – Cut apricots in half and remove the pit. Place in small microwavable bowl and microwave for 60 seconds. Mash apricots slightly, with fork, and mix in basalmic vinegar.
Place pork and marinade in a small, flat container (or ziploc bag) and cover. Refrigerate for at least 2 hours (can be overnight or all day if that’s convenient).
Preheat oven to 375 F. Place pork in shallow baking dish. Set marinade aside in a small bowl. Measure out the cloves, sprinkle a dash on the pork loins, and dump the rest in the marinade. Measure out the garlic powder, sprinkle a dash on the pork loins, and dump the rest in the marinade. Put the pork in the oven and cook for 30-45 minutes, or until it has an internal temperature of 160 F.
While the pork is cooking, heat olive oil in a skillet over med-high heat. Add onions, mushrooms, and garlic. Saute until onions are translucent. Add marinade. Mix and cook for at least 5 minutes more. Can simmer on warm or low until pork is ready.
No recipe on this post, just a bit of thoughts of spices. This post is archived here.
Spices** make the difference between bland and fabulous when preparing any dish. It’s easy to add a little salt or a little fat to add flavor, but when you’re trying to eat healthier these are the most frequently omitted parts of any recipe; resulting in boring, bland foods that no one really likes.
If you’re not familiar with the huge variety of spices available, or are uncomfortable using them, look for recipes that push your envelope a little. Look for the recipe that uses a spice you’ve only read about, or even one you’ve never heard of.
Follow the recipes directions exactly when you’re just discovering the amazing world of flavor spices provide. Eventually, you’ll find that you like dill better than thyme or sage a little less than marjoram.
Once you’re familiar with the flavors, and sometimes textures, that different spices give to your food; you’ll feel more comfortable experimenting and use oregano instead of cilantro or chili instead of black pepper.
These are currently the spices I have in my house which may be used in any of my recipes.
On the rack (or in the cupboard)
*allspice baharat, arabic *basil *bay leaf, whole bay leaf, ground *black pepper cayenne chili powder *cinnamon, ground *clove, ground *cream of tartar *cumin *dill
*dried onion *garam masala *garlic powder garlic salt *ginger, ground greek seasoning (McCormick) kharcho lemon peel, dried mace Madras Curry Powder marjoram mustard, ground nutmeg, ground