Coconut Protein Pancakes

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Starting the new year right with a Fluffy stack of Low Carb Coconut Protein Pancakes this morning! 😍🍥 These were super easy to make and filling! 😋👅💦 Plus these little beauties are grain free, sugar free and full of fiber! 🙌💪 Really can’t get any better for this Saturday morning! 😎☀️🌴

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Coconut Protein Pancakes:

🍥1 scoop Quest multi purpose protein powder
🍥 3 egg whites
🍥 2 tablespoons coconut flour
🍥1/3 cup unsweetened cashew milk
🍥1 tsp vanilla extract
🍥2 packets stevia
🍥1/2 tsp sea salt

Whisk all ingredients until smooth and cook about 3-5 min per side in a skillet greased with coconut oil. Flip pancakes when bubbles start to form around the edges.


These little beauties were topped with walden farms sugar free syrup but you could add fruit, cinnamon, shredded coconut, nuts, peanut butter or of course chocolate! 🍫😘  Happy New Year!

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Nutrition Facts: 1 serving makes about 5-6 small pancakes

221 calories, 35g protein, 12g carbohydrates, g fat and 5g fiber.

Enjoy! 🙂

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Mushroom & Artichoke Spaghetti Squash

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Alrite not sure if you are aware, but I am absolutely OBSESSED with spaghetti squash! I make it will pesto, marinara sauce, vegan meatballs, curried, baked… ok you get it! It’s so delicious and a great low carb, high fiber substitute for pasta. Generally, I slice the spaghetti squash open, scrape the seeds out, spray with olive oil and bake for 45min at 400 degrees. Then scrape out the squash with a fork to create delicious strands of “spaghetti” and add which ever flavors you desire!

Today I decided to do a classic mushroom, lemon, garlic and white wine sauce on my spaghetti squash and added artichokes for extra yummy flavor. I served this dish with steamed green beans, but add whatever vegetables or a salad if you like!

This vegetarian dish provides fiber, vitamin C, vitamin D, magnesium, vitamin B-6, potassium, manganese and niacin. Plus it is low on the glycemic index and is perfect to serve people that may have diabetes or pre-diabetes. Using low sodium vegetable stock versus chicken stock helps to reduce cholesterol in the dish, but without sacrificing flavor!

Recipe is below:

Ingredients:

1 Spaghetti Squash

1 Lemon

1 can Artichokes (quartered and packed in water)

1 tsp Fresh Rosemary

1/2 cup Low Sodium Vegetable Broth

1 cup Baby Bella Mushrooms

2 Cloves Garlic

1/2 White Onion

1/2 cup White Wine (I used Sauvingon Blanc)

2 tsp. Italian seasonings

Salt & Pepper

Directions:

1. Preheat oven to 400 degrees fahrenheit

2. Cut squash in half lengthwise and scrape out inner seeds. Place squash on foiled baking sheet. Spray squash with olive oil spray and season with salt, pepper and italian seasonings.

3. Roast squash for 45 minutes until tender. Scrape out the squash with a fork and set aside.

4. While squash is roasting dice onion and garlic gloves.

5. Clean baby bella mushrooms with damp paper towel and slice.

6. Spray non-stick skillet with olive oil and heat on medium high.

7. Saute onions and garlic for 3 minutes until tender. Then add sliced mushrooms.

8. Drain artichokes and slice into smaller pieces.

9. Add white wine to pan to deglaze after onions, mushrooms and garlic have sautéed for about 8 minutes.

10. Let wine cook for about 2 minutes then add lemon juice and vegetables stock.

11. Add rosemary, artichokes and cooked spaghetti squash.

12. Season with additional salt and pepper if desired.

13. Warm all vegetables through and add parmesan cheese if desired.

14 Serve & Enjoy! 🙂

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Nutrition Facts:

Serving size 2 cups:

189 calories, 5g fat, 23g carbohydrates, 11g protein, 4g fiber, 26mg cholesterol.

Might just snack on some of this cold out of the fridge tonite! haha…. Happy cooking!

Love,

Jessica