Tuesday, 01 September 2015 16:05

Chipotle Pepper Spiced Black Bean Burger

Chipotle peppers are a favorite ingredient in my kitchen. I absolutely love the smokey and spicy flavor of the peppers and believe they can bring just about any dish more life. Last night while I was riding my bike on the trainer I started thinking about what to have for dinner and my original thought was to have a TLT (Tempeh, Lettuce, Tomato) sandwich but when I opened the refrigerator it was like when Jules opened the briefcase in Pulp Fiction. The black beans shined like gold and then my mind started running.

What goes good with black beans? Onions? Yes. Avocado? Yes. Chipotle Peppers? HELL YES!!!! And what is a burger/patty dish without fries.....grab that sweet potato before my wife does.

At that point dinner was just a matter of time and having just finished an hour on the bike I did not have time before I wanted to start eating my arm.

Since my inspiration came along late last night I did not have time for the patty to setup and so it fell apart but nothing a spoon couldn't handle. The recipe below will give you the setup time so that the patty does not break apart when you cut or bite into it.

Published in Dinner Recipes
Saturday, 28 December 2013 06:44

Japanese Cuisine Made Simple Yet Very Tasty

Japanese cuisine for me was non-existent until I tried sushi for the first time which happened about 15 years ago.  Like most people the idea of raw fish was not appealing.  I had not bothered to look into whether or not there was more to sushi and if Japanese cuisine could be enjoyed.  Like the word Kleenex meant tissue or Band-Aid meant adhesive bandage the word sushi meant Japanese cuisine.  As I grew up a bit and started to explore the world of food a bit more I realized that there was more to Japanese cuisine than sushi, even though that seemed to dominate. One day I finally dipped my toe in the sushi pool and lo and behold I loved it.  I was absolutely in love with it.  I made a point to have it at least once per week back then.  I am not sure if it was the combination of textures, the kick from the ginger and wasabi or the saltiness of the soy sauce that kept reeling me in but it did.  I was not interested in the 'California Roll' because in my mind if I was going in I was going big.  Eel, Salmon, Red Fish, White Fish it just did not matter as long as it was from the sea I wanted to eat it.  That also led me to love seaweed and all its forms.  From kombu to nori to arame and wakame.  Again, if it was in the sea I wanted to try it.  That being said I was never brave enough to try uni (sea urchin). These days because I am infatuated with throwing the culinary ideals out the window and doing what I want I decided to combine seasonal fall flavors with tofu but why stop there.  Why not toss in some heat and crunch while I was at it.  I do not have rules in my kitchen other than do not run with knives and no playing in the kitchen as there is fire and danger all around (sorry I thought I was talking to my 7 year-old stepson for a moment there.)  Back to the story of food, and Japanese cuisine specifically.  Boundaries across the food spectrum are being torn down and no longer are we seeing the simple meat and potato dishes.  There are all sorts of ways to combine flavors into a harmonious dish especially when they are either complementary flavors (Asian and Mexican with their spices) or completely opposite (Polish and South American.)  However you slice it food is coming together from all different angles. On Thursday I was inspired by a post I saw somewhere (I cannot remember where) and kept the idea in my head.  The picture I saw showed tofu with a splash of soy sauce, a dot of sriracha and nothing else on a plate.  I thought about that and decided to take that up a notch or three.  I wanted to include in-season foods like butternut squash, acorn squash or even a sweet potato.  I wanted the sriracha to last on the palette a tad longer and to do that I needed vinegar.  I wanted a fresh taste and some crunch so I took cilantro and red onion and placed them on the cutting board.  Was there something else that would allow this combination to peak and take the meal to the next level?  Maybe, but at the time I couldn't think of one as I had just finished running 6.25 miles and wanted to eat. The following recipe for this Japanese cuisine style meal was made in no time at all with few ingredients.  The meal is vegan and yet still packed with protein and complex carbs.  I think this can be used as an entrée or an appetizer.  Basically what you end up with is something that is flexible and sure to please everybody you serve it to. [recipe] You can pour the rice wine vinegar and tamari mixture to a bowl and serve on the side if you feel that you need a bit more tang.

What Types Of Japanese Cuisine Do You Enjoy The Most?

Published in Lunch Recipes

Gingerbread could very well be my favorite cookie flavor.  If it isn’t number one it certainly ranks right up there with any oatmeal variety, a nut butter flavor or in a pinch a chocolate chip.  Who are we kidding…..if it is a cookie I am game for it.  Anyway, with all the recipes and pictures flying around the interwebs I knew I wanted to participate but I was being ‘held’ back by my #NoSugarSeptember.  I had chosen September as the month to do a second sugar detox and so the idea of gingerbread cookies or anything gingerbread for that matter had to be put on hold until the month ended.

When the end of September drew closer I knew I was ready to break out the ingredients to make gingerbread but I didn’t want to wait until I finished working to make cookies or the weekend.  I wanted to get after it right away and chose to make  French Toast.  I knew what I needed to make the gingerbread flavor but wanted to take a peek around the internet for a recipe to see if there was something special I could use.  As it turns out a Google search for Gingerbread French Toast turns up recipes that use gingerbread and then a custard to create the French Toast.  I wanted the custard to be gingerbread so I just made the recipe the way I envisioned it.

I am thankful that I chose to make it my way because it turned out just as I had hoped.  OK, maybe it could have used more ginger but I am a big fan of ginger and similar to garlic it is one of those items I cannot get enough of.  I am providing you with the recipe as I made it but if you really like ginger as much as I do then just add more.

If you would like to make this a vegan version exclude the eggs and create a flax egg.  I have made Vegan French Toast with both flax eggs and chia eggs and the flax egg comes out better because the flax meal comes out as sort of toasted flour and adds a crunch to the French Toast.

Published in Breakfast Recipes

Fall is here, but if you live in Texas (or the South for that matter) you wouldn't know it as the temperatures have decided that it is closer to July 12th than September 12th.  Yesterday, when it was only 96* it felt like a cold wave had moved through.  That being said it is nicer to wake up in the morning and go for a ride or run and have to actually think about whether or not you want to wear arm sleeves.  [Disclosure: I am a cold weather wuss and if it is near 70* that early in the morning I make these decisions.  If it is 50* I am wearing long sleeves.] Of course, with the change of season comes a 'new' variety of foods.  I put the word new in quotes because in today's world of shipping foods from all over the planet it is very rare that we are without pumpkin or apples or figs even in the summer.  What we, as consumers, have to do is choose our products wisely and that means making a concerted effort to eat what is in season in your neck of the woods.  Since it has officially turned to Fall here in the United States it is time to take a look at a few fruits and vegetables that are now in season and provide you with a recipe for using one of these items. 

Fall Fruits That Are Now In Season

  1. Apples.  Apples are in season and I personally cannot wait for the Pink Lady's to hit the stores.  They are by far my favorite apple for their crispness and sweet taste.  Not far behind them are HoneyCrisp.  Do I need to say more?
  2. Cranberries.  Typically only used during Thanksgiving this berry provides a punch of Vitamins A and C as well as potassium.
  3. Figs.  I cannot even begin to describe how much I love figs, but they have to be fresh figs.  Yes, dried figs are good too but when they are fresh there is nothing better.
  4. Grapes.  Recently I discovered that grapes are my kryptonite.  I have been seen eating an entire 2 lb bag in one night.  They are that good.


Fall Vegetables That Are Now In Season

  1. Pumpkin.  You know it is pumpkin season because everything is pumpkin spice.  Even M&Ms these days come in pumpkin spice flavor.
  2. Beets.  The new wonder food.  The benefits of beets have been posted all over the internet, but they are an acquired tastes for sure.
  3. Cabbage.  I love cabbage of all varieties from napa to bok choy to brussels sprouts.  Making a simple salad using cabbage is not only easy but also very healthy.
  4. Fennel.  I am not a huge fan of fennel but I love fennel seeds.  Since going to a plant-based diet I have added fennel seed to tempeh along with red pepper flakes to simulate the taste of hot italian sausage.
  5. Leeks.  This vegetable is a pain to clean but the flavor is well worth the work.  You cannot go wrong with adding sliced leek to a pumpkin soup.


What Is Your Favorite Fall Produce

Published in Lunch Recipes

Vegan risotto is not something you typically get excited about but while trolling through the multiple communities on Google Plus that I belong to I found a conversation regarding risotto and another regarding butternut squash.  I thought to myself that would be a great combination as the soft creamy texture of the butternut squash would go perfectly against the al dente texture of the risotto.  Along the way I saw crimini mushrooms in my refrigerator and the light bulb went off.  Why not add some crispy crimini mushrooms to add a third texture and flavor profile to this dish. As you may know risotto is typically made with chicken stock but seeing as I don't eat meat I chose to make a vegan risotto with just water.  Plain old water and nothing else.  I could have used vegetable stock but what I notice when I use stock is that the risotto turns a lighter shade of brown and I wanted the rice to stay as white as possible.  Of course when you add crimini mushrooms to your vegan risotto they have a tendency to lend some color to the rice but all in all you can see the mushrooms and the orange hue of the butternut squash.  One thing I know about food is that we eat with our eyes first and so making food more appealing via sight is just as important as making it taste great. With that idea in mind I am reaching out to you, the readers of my blog, for some help.  I am trying to get a cookbook published and one way to do that is to generate a lot of conversation via the social media platforms that I am involved in as well as on this blog.  One of the ideas I have been thinking about and working on is food photography.  If the food looks great in pictures then people will be more apt to +1, like, share and re-tweet them.  So, do any of you have any classes that you have taken that have helped you with food photography?  What kind of camera do you use?  I joined a group called Food Photography on G+ and am hoping to learn more about the art there.  I am also a big fan of Cait from Caits Plate as her pictures on Instagram and her blog are always top-notch.  Look at how simple this dish is and yet how great it looks in her picture:

Anyway, back to vegan risotto and the recipe. I posted this picture to both Instagram and a few communities on Google Plus and received requests to publish the recipe so here it is. I hope you enjoy the recipe and if you do make it please share your vegan risotto creation with me on any of the social platforms I am on: [recipe]

Will You Be Making This Vegan Risotto For Your Next Meatless Monday?

Published in Lunch Recipes
[caption id="attachment_8175" align="alignright" width="164"]Adrienne Cleverly - Six Kick Switch Adrienne Cleverly - Six Kick Switch[/caption] Adrienne of Six-Kick Switch and I have exchanged blogs for the day.  Adrienne is a part of the #EnduranceFoodies blog carnival and you have seen her amazing recipe creations previously, but if not click here, here and here.  So without further delay here is Adrienne and her guest post: ====================

Adrienne of Six-Kick Switch Takes Over Cook Train Eat Race

Hi everyone! I’m Addy, from Six-Kick Switch. If you follow Jason’s #Endurance Foodies series, you’ve probably seen me around. I’m so excited to be here on Cook Train Eat Race today, to talk about the ways that I, well….cook, train, eat, and race! So let’s jump right in here, shall we? Training – In the Water, On the Land First things first, let’s talk training. I’m sure that many of you are triathletes, right? I train with a lot of you tri-ers, but am not myself a triathlete. [caption id="attachment_8174" align="aligncenter" width="300"]Adrienne Cleverly - Six Kick Switch Adrienne Cleverly - SCY1 Champs[/caption] I am a swimmer, first and foremost. Give me a choice, and it will most likely be the pool. During the competition season (especially the ‘short course’ seasons in spring and fall), I will be swimming for an hour to an hour and a half, four or five days a week. Throughout the week, we vary the focus of the workout, so no one day is the same: Fridays are primarily sprint work, for instance, while Wednesdays are distance days, and Tuesday and Thursday focus a lot on stroke technique. This is an important point, regardless of your sport: keep it interesting! You’ll never improve if you go out every day and do the same-old, same-old. Regardless of the focus of our workout, my head coach, Nancy, is always looking for one thing. She wants us to be able to swim fast and with good technique especially when we’re tired. Often, she’ll have us pull a long set and sprint afterwards, or she’ll have us swim negative splits. All of this is to teach us as athletes to pace ourselves, maintain good form, and finish strong. [caption id="attachment_8173" align="aligncenter" width="200"]Adrienne Cleverly - Six Kick Switch Adrienne Cleverly - Six Kick Switch - Champions[/caption] Of course, it’s not all water work – variety keeps your mind and body awake and in balance! In addition to swimming, I also run two or three times a week, depending on where I am in a training cycle, and whether I have any running races upcoming. Another aspect of training that I rarely neglect is strength training, for one hour, twice a week. Let me drag out my little soap box here for this point. I know as endurance athletes, we’re all about the distance. Make it longer, make me lighter, and I will be a happy camper racer. But by training exclusively on long-distance cardio and endurance, you are doing your body a serious disservice. This kind of overstress on one (or three) activities can easily lead to muscle imbalances and injury. Since I started weight training with dedication, I have seen a massive improvement in my times and endurance, both in the pool and on land. Do yourself a favor and get in the gym! Okay, soap box is going away. The Eats [caption id="attachment_8176" align="alignright" width="300"]Adrienne Cleverly - Six Kick Switch Adrienne Cleverly - Six Kick Switch - The Eats![/caption] Okay, so now the part that you’re really interested in, right? What to eat. Unfortunately, what I eat is pretty boring, at least to the normal person. It’s also rather unscientific. I don’t count calories, or do ratios, or measure, or rack up points. See, a long time ago, I happened across a book that changed the way I looked at eating: Eating Well for Optimum Health, by Dr. Andrew Weil. In this book, Weil advocates for a lot of things, including a vegetarian diet. While I don’t follow his suggestions verbatim (and yes, I do eat meat), it started me off on a new path of fueling. Today, my diet is mainly based off fruits and a lot of vegetables. It’s not unusual for me to eat salads for every meal! Add to that lean proteins (fish, turkey, chicken), nuts, whole grains, and a little bit of dairy in the form of Greek yogurt or cheese, and you’ve basically got it. I try to eat as close to the natural state as possible, as many colors as possible, and as minimally processed as possible. That being said, I don’t believe in the word ‘no’, especially with food. Chocolate is a daily occurrence around here. Sometimes twice. Wine – sure. French fries – bring ‘em on. The key is not in swearing off foods, but learning to enjoy a few, and then put them away. Moderation, people. (Except for soda – cut that stuff out completely!) As for when I eat: I am one of those people who cannot eat before a workout. I just end up feeling sick. For that reason, I try to eat a little something as soon after as possible. I also eat all day long, opting for five smaller meals/snacks rather than three larger ones. If you want to know more about how I eat and train, check out my blog! Big ‘thank you’ to Jason for having me here, and be sure to check out his guest post on Six-Kick Switch! ==================== If you are interested in taking over the Cook Train Eat Race blog to let the readers in on your fueling for your endurance lifestyle please contact me.
Published in Train

Asparagus Risotto was voted as the recipe of the week on my Instagram feed and I couldn't have been happier to share this recipe with you.  As you know, maybe not if you live anywhere there has been snow fall lately, we are in spring and so it is time to dust off your favorite spring ingredients and make something that is in season and of course tasty.  For me, when spring comes I want asparagus and artichokes.  Seeing as artichokes were not available at the time of my grocery shopping I picked up a bunch of asparagus and decided what would be better with asparagus than lemon. As I was thinking about putting asparagus with lemon I was trying to figure out what else would pair nicely with it.  I could just make rice or quinoa but I wanted something a tad bit more chewy than those items.  At that point I was poking around my pantry and there was the risotto.  A perfect combination of to the teeth feel in risotto with the crispness of asparagus.  The birth of Asparagus Risotto with lemon zest was born.  Nothing could be better.....oh wait!  I forgot that adding mushrooms with lots and lots of garlic WOULD be better and so I set off into my kitchen to create this dish and I was not disappointed.  Even got a little bit of inspiration to plate it nicely before turning the glass over and shoveling, I mean eating slowly. One benefit to getting into the kitchen more often was being able to discover how much lemon zest can add to your dish.  This is a simple ingredient to use and yet the return on your investment is exponential.  With a simple vegetable peeler peel off the outer skin of the lemon (not too deep otherwise it gets to acidic) and then chop into small pieces.  This little addition brings your dish to new heights and if you are cooking for somebody else will make them think that you are worthy of being on the Food Network. [recipe] [caption id="attachment_8079" align="aligncenter" width="553"]asparagus risotto - recipe - healthy -vegan Asparagus Risotto With Lemon Zest[/caption]

Have You Made Asparagus Risotto?  How Do You Prepare It?

Published in Lunch Recipes

Tacos are a staple in my diet.  I would venture to guess that I eat tacos at least once a week and they are not always the same which is why I enjoy them so much.  The basic tortilla shell is the same but it is the filling that makes each taco different.  Of course, living in Texas there is an abundant amount of Tex-Mex restaurants where you can get some of the best tasting tacos you have ever had, but I prefer to make mine at home.  Why?  The answers are simple:

  1. I make my own tortilla shells and they do not include lard.
  2. I have chosen the ingredients myself and know what they are being cooked with.
  3. The combination of flavors is not what you typically see at a restaurant because you are only limited by your own imagination.

And there is always this: [youtube http://www.youtube.com/watch?v=zYpuuLLKQx4]I view tacos very similar to waffles.  I believe that waffles are a vehicle for carrying ingredients and tacos are a true vehicle for the ingredients that you choose.  When you think about it a taco shell is no different from a slice of bread so any sandwich you make, including PB&J, can be placed inside a taco shell or of course a waffle. I am going to post a meal that I had for lunch on Monday that was incredible tasting and rather simple to make.  One thing you may notice is that the entire dish is made up of two colors and that leads me to the #EnduranceFoodies theme for April.  Our chosen them is 2 color dishes.  All the food that is presented in the recipes can only be of two colors.  Do you want to participate in the next #EnduranceFoodies blog carnival?  It starts on April 15th so if you are inclined please contact me and let me know of your interest with the colors as well as a link to your blog.  These tacos are green and yellow and would have worked perfectly in the theme for April.

Tacos With Roasted Chickpeas And Hummus Recipe

Ingredients:  1/2c Organic Masa Harina (I use Bob's Red Mill), 100g Asparagus Spears (approximately 5 spears), 1/4c Dry Chickpeas, Lemon Juice, 1 Tbsp Nut Butter, 2 cloves garlic Servings: 1 Nutritional Information: 438 calories, 82g Carbohydrates, 6g Fat, 18g Protein, 17g Fiber Directions:

  1. The night before soak 1/4c of dry chickpeas in 2 cups of water.  (You can also use canned chickpeas if you want to save time.)
  2. Pre-heat oven to 350*
  3. In a bowl add masa harina and 1/2c warm water.  With your hands combine until a ball is formed then set aside for 30 minutes.
  4. Bring water with chickpeas to a boil and then reduce to a simmer and cook chickpeas until soft.  Approximately 20 minutes of soaked overnight.
  5. After chickpeas have cooked drain but do not discard the cooking water.
  6. Measure out 45g and place in a bowl and add your favorite spices.  (I used cumin, cinnamon, coriander and sage.)
  7. Place seasoned chickpeas on a baking sheet and roast in the oven for 20-25 minutes or until crunchy.
  8. While chickpeas are roasting take the remaining chickpeas and place in food processor with peanut butter, juice of the lemon and garlic.
  9. Turn on food processor to begin making hummus and add water in small increments to your desired consistency (I like my hummus a bit chunky.)
  10. Once hummus is made cut your tortilla ball in half and form two smaller tortilla balls.
  11. Place one ball between sheets of wax paper and press down with a flat surface (a small plate works). You may need to roll flat with rolling-pin.
  12. Peel back side of wax paper off first then flip into your other hand and peel off second sheet.
  13. Place tortilla into a hot pan and cook for 1-2 minutes per side.  Then repeat for the 2nd tortilla.
  14. Remove 2nd tortilla and add the chopped asparagus to heat through. About 3-5 minutes.
  15. Remove roasted chickpeas from oven.
  16. Assemble tacos by spreading hummus on each of the tacos then add in roasted chickpeas and asparagus.

I served my chickepea and asparagus tacos with champagne mango, but feel free to use another fruit if you choose.  Oranges would go well as the acid from the citrus will help cut the tanginess of the hummus.

How Do You Prepare Your Tacos?

If You Are Interested In Participating In April's #EnduranceFoodies Be Sure To Contact Me

Published in Lunch Recipes
[caption id="attachment_7556" align="alignright" width="176"]stress - cortisol - weight gain - healthy living - diet Source: LaHoriMela.com[/caption] Stress can be a key contributor to weight gain or unhealthy weight loss.  The question is why? I started asking this question recently because of stress burdens that have impacted me recently and one day I got on the scale and saw that my weight had gone up nearly 2 pounds even though I had just finished a 4 hour bike ride and 30 minute run.  What would cause that weight gain?  I was scratching my head trying to think about it and realized that I have been under quite a bit of stress in just a few days.  Throw the stress in with the fact that I was eating quite a bit during this supported ride and it made sense but I still asked why. Before I dug into the cortisol levels I wanted to pinpoint the stress markers so I could understand them better.  Here is what has happened since March 1st:
  • Karen and I put our house on the market.
  • We had a pre-inspection done and found out we have hail damage and other items that needs to be addressed before the house could conceivably sell.
  • We received a rather large tax-bill that was unexpected and working with our accountant to make sure we didn't miss any deductions.
  • Sick wife and kid and when I say sick I mean practically immobile wife and kid with no appetite or desire/ability to do anything.
  • Ironman training with a race coming up in 10 days at San Juan.
  • Thinking of packing and traveling to San Juan.
So those are just a few of the items that peaked in the past few days and thus gave me a heightened sense of stress.  When I did some digging around because I knew that the stress not only caused the angst and worry but also a body change and I wanted to know more about it. I researched cortisol to find the following: It is released in response to stress and a low-level of blood glucocorticoids. Its primary functions are to increase blood sugar through gluconeogenesis; suppress the immune system; and aid in fat, protein and carbohydrate metabolism.  It also decreases bone formation. Source:WikiPedia [caption id="attachment_7560" align="alignright" width="269"]stress - cortisol - peanut butter - jelly - whole wheat - apple Homemade Jam with Homemade Nut Butter In An Apple Stack[/caption] Seeing that cortisol increases blood sugar it made a little more sense to me that my weight would go up and thus a direct correlation between stress and cortisol started making more sense.  I thought back to what I had eaten on the ride and I realized I consumed a number of peanut butter and jelly sandwiches on whole wheat bread which my body is not used to and most likely stored these items since it didn't know what to do with them.  Before you say:  But Jason you eat peanut butter and jelly sandwiches let me clarify.  I do consume these items but the jelly and nut butter is homemade.  I have not had a slice of whole wheat bread in as long as I can remember and my PB&Js are now on top of apple slices or a Suzy's Thin Cake. My stress has been lessened a little bit because I have had the insurance adjuster out to our house to start that process, we have had showings of the house and will have an open house this weekend, both the wife and the kid are feeling better and I am looking forward to racing to help relieve all of this stress.  For 5 hours it will be me, my goggles, my bike and my shoes and the only concern I will have is maintaining my performance based on Maria's strategy.

Are Stress, Cortisol And Weight Gain Related?

[caption id="attachment_7557" align="alignright" width="271"]stress - cortisol - weight gain - exercise - diet Not Sure Why All The Pictures Were Of Women With Food.
Source: Senior Voice America[/caption] Further research led me to uncover the following:
  • Epel et al. demonstrated that premenopausal women who secreted more cortisol during and after novel laboratory stressors chose to consume more foods high in sugar and fat. It has been thought that cortisol directly influences food consumption by binding to receptors in the brain (specifically, the hypothalamus). This can stimulate an individual to eat food that is high in fat and/or sugar. Cortisol also indirectly influences appetite by regulating other chemicals that are released during stress such as CRH (corticotrophin releasing hormone), leptin, and neuropeptide Y (NPY) (12-13).
    • 12 Epel, E., R. Lapidus, B. McEwen, et al. Stress may add bite to appetite in women: a laboratory study of stress-induced cortisol and eating behavior.Psychoneuroendocrinology 26: 37-49, 2001.
    • 13 Cavagnini, F., M. Croci, P. Putignano, et al. Glucocorticoids and neuroendocrine function. International Journal of Obesity 24: S77-S79, 2000.
After reading this I knew that the stress had been the direct factor of that weight gain spike.  Realizing that was the case I not only acknowledged the stressors but started to take care of them so that I can go into the race and life, in general, feeling better.  Tomorrow I will go to yoga and focus inward and that will help relieve some of the stress I have been having as I find that when I am done I am thinking more clearly. Of course, continuing to exercise will help to decrease the stress as well as mediation.  I am going to start incorporating 10 minutes of silence into the middle of my day to allow for my body to come down from the stress of work and life and give me an opportunity to focus without being bombarded by all the distractions one has going on. Recognizing the stress factors has played a huge role in allowing me to de-stress and I suggest that if you are stressed that you focus more on your food consumption and don't just eat whatever you want because you are having a bad day.  Since that 2 pound weight gain in one day I have lost it all and I credit it to addressing the stress, focusing my eating habits and staying on my game when it comes to working out.

How Do You Deal With Stress?

Do You Turn To Food When The Stress Hits?

Published in Train
Monday, 24 December 2012 11:44

Mexican Cornmeal Pancakes

Mexican cornmeal pancakes are a great addition to the brunch rotation because it is both savory and sweet.  I came up with this notion when I opened the door to my pantry last week and saw the cornmeal sitting there and thought: I haven't used that in a while. I took down the cornmeal and wanted to come up with something that wasn't just a simple corn muffin or corn bread.  I started looking around and it seemed like everything that would go into a taco was jumping out at me.  I grabbed the avocado, the red onion, the jalapeño, black beans and hot sauce. This recipe is quite simple and I would suggest that you make the batter the night before so that it has some time to set up or make it first thing in the morning so that it is ready to go by the time brunch rolls around.

Mexican Cornmeal Pancakes

Ingredients: 1/2c Cornmeal, 1/4c Garbanzo Bean flour, 1 1/4 tsp baking powder, 1/2 tsp baking soda, 1 egg, 1/2c water, 1/4c black beans (dried), 100g Avocado (chopped), 30g Red Onion (chopped), 1 jalapeño (chopped), hot sauce Servings: 4 (2 pancakes each) Nutritional Information (for pancakes only): 140 calories, 24g Carbs, 3g Fat, 6g Protein Directions:

  1. In a bowl combine cornmeal, garbanzo flour, egg, baking soda, baking powder, water and mix until well combined.  Set aside.
  2. Bring 2 cups of water to a boil and add beans.  Allow beans to cook until tender (approximately 30 minutes)
  3. Cool off beans under water and add to cornmeal pancake batter.  Mix well.
  4. Cover with plastic wrap and place in refrigerator for a minimum of 2 hours, but better overnight.
  5. Bring pan to medium-high heat and spray with a bit of cooking spray.
  6. Pour 1/4c of batter into pan and allow to cook for 3-5 minutes.  Your pancakes are ready to flip when steam holes form and outer edge is dry.
  7. After flipping allow to cook for 2-3 minutes and then plate.
  8. Top with chopped red onion, jalapeño, avocado and add as much hot sauce as you like.

To make this vegan replace the egg with a chia egg.  This is wheat-free and gluten-free recipe that does not come with the calories that most gluten-free flours have.

Published in Breakfast Recipes
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