Crepes, I love them! And, when I eat them, I feel so “ooohhh la la, French fancy”! However, truth be told, sometimes I’m looking for a breakfast, brunch or light lunch options that’s a little less carb-y.
So, I tweaked my mom’s homemade crepe recipe to be just that — plus, they offer a nice pop of protein at 5g for only 61 calories per crepe! The carb count is 3g, with one of those being from dietary fiber.
Drumroll, there are only FOUR ingredients in this low carb crepe recipe — eggs, cottage cheese, milk and coconut flour. THAT is a win, especially because it’s stuff I always have on hand (I love cooking with cottage cheese to add a bit extra protein to recipes).
You’ll need an 8-inch crepe pan or regular 8″ skillet and the oil, butter, or cooking spray of your choice to help release the crepes for flipping. Honestly, this is the hardest part of making crepes– but once you get the hang of it, it’s easy-peasy. But, almost ALWAYS, my first crepe is a flop for photo-taking (but it still tastes good)!
When it comes to filling or topping the crepes, there are no hold barred! Sweet, savory, spicy — you go for it! I recently made this batch with a summer veggie medley of tomato, avocado and corn that I tossed around with a little olive oil in the same pan — no need to get another dish dirty.
If you have leftover crepes, they should be just fine stored in an air-tight container or zip bag for about 4 days — or, you can freeze them! To reheat, just pop in the microwave for 15 seconds.
These lower carb crepes are gluten free and feature nearly 5g protein per crepe. Fill them with your favorite sweet or savory ingredients.
Course:
bread, Breakfast, brunch, lunch
Cuisine:
French
Keyword:
coconut flour, gluten free, low carb
Servings: 8crepes
Calories: 60kcal
Ingredients
¼cupcottage cheese
4large eggs
¼cupcoconut floursifted
¼cupmilk of choice
Oilbutter or cooking spray for the pan
Instructions
Oil, butter or cooking spray for the pan
In a small blender, combine cottage cheese, eggs, coconut flour and milk. Puree until and let rest for 5 minutes to allow flour to hydrate.
Bring an 8-inch skillet to medium-low heat. Lightly coat skillet with oil, butter or spray to the skillet Once hot, add approximately 3 to 4 tablespoons of batter to the pan and into a thin layer that reaches almost to the edges, but not up the side of pan.
Cook for about 1 to 2 minutes until edges are cooked and can be loosened with a spatula. Work the spatula under the crepe from all sides to loosen it from the pan. Then lift one edge gently and flip. Cook on this side for another 30 to 45 seconds, until lightly browned.
Transfer crepe to plate, repeat process with remaining crepes. Will make approximately 8.
Add the sweet or savory filling of your choice. Enjoy.
This no-boil pasta bake is a family favorite dinner – my boys just love it. This one pot pasta recipe fills them up, it’s simple to make thanks to jarred alfredo sauce, and easy to clean up with only a single pot dirtied.
The time-saving beauty is that you don’t have to pre-cook the pasta – you just dump in the dry noodles of choice in a casserole dish with all the other ingredients. The liquids in the recipe cook the pasta to a perfect al dente right in the oven!
I recommend a shorter pasta like penne, bow-tie, corkscrews, shells. Have partially used bags of pasta in the pantry that need to be used up? If the noodles are of a general similar size, you can even mix them together. This make and bake recipe is a really pantry clearer.
I have a family with mixed dietary preferences – several meat eaters and a vegetarian. While this is a vegetarian pasta recipe, it still has a great offering of protein – 23g per serving. The extra boost is from a cup of cottage cheese mixed in.
If the vegetarian isn’t home from college, I’ll mix in chopped rotisserie chicken or slow cooker shredded chicken I prep in big batch and keep in the freezer. For this recipe, I would suggest about 12 ounces to 1 pound.
As for pan choice, I suggest a 3.5-quart capacity Dutch oven with lid. If you don’t have a lid, you can seal a pot tightly with aluminum foil during the baking process. The pot will look very liquid-y before baking, but don’t worry — the pasta absorbs it all!
This easy vegetarian pasta dish is made all in one pot for convenience and easy clean-up! It's a family favorite that is creamy, cheesy and comforting. If you'd like . . . stir in 1.5 cups of shredded cooked chicken breast for a heartier meal.
Course:
entree, Main Dish, Pasta
Cuisine:
Italian
Keyword:
alfredo, one pot, pasta, rice noodles, vegetarian
In a 3.5-quart Dutch oven, heat olive oil over medium high. Add mushrooms and chopped onions; sauté for 4 to 5 minutes until softened. Add garlic and pepper, cook another 1-minute stirring constantly.
Lover heat to medium-low; add spinach and about ¼ cup of the vegetable stock. Add lid to pot for 1 minute to wilt spinach; remove lid and stir in with mushroom mixture.
Add remainder broth, alfredo sauce, and cottage cheese. Stir until combined. Add dry pasta, stir around until mostly submerged.
Bake in oven for 40 minutes (or until pasta al dente), stirring once at the half way point.
Remove from oven, stir again and then sprinkle mozzarella cheese on top. Cover with lid and bake an additional 5 minutes, until cheese is melted.
Summer is nearly here and this Watermelon, Raspberry, & Quinoa Salad with Ginger Mint Dressing is an easy-fix for upcoming pool parties, picnics and patio dining.
Fully-loaded, this watermelon salad won’t leave you hunger a few minutes later. It’s actually quite hearty with quinoa, sunflower seeds, feta cheese, loads of greens, juicy watermelon and raspberries.
Why I love this watermelon salad, other that the amazing taste: Fresh ingredients to fuel my adventures, no cooking, stunning as a side dish but hearty enough for a main course (especially if you add some shrimp or salmon!).
I love how watermelon is a refreshing and delicious addition to salads, providing a burst of sweetness, hydration and nutrients. It’s also a smart way to use up leftover watermelon, if you purchased a big one! By the way, check out this post on how to efficiently cut up a jumbo-sized watermelon fast.
Let’s talk about the fresh, invigorating, and aromatic dressing. Ginger Mint Dressing is so simple to make with just a quick blast in a personal-sized blender. It’s also a smart way to tackle mint that likes to take over gardens this time of year. Now and then, I pull out my juice to make Ginger Juice (and store in small portions in my freezer). Check out my tips on Juicing Ginger Root. However, if I’m “out of stock,’ for convenience I just rely on bottled ginger juice or the little ginger juice shots you can buy in the fresh juice section of the produce department.
This Ginger Mint Dressing also makes an amazing marinade for fish and shrimp.
Watermelon, Raspberry & Quinoa Salad with Ginger Mint Dressing.
Prep Time
15mins
Total Time
15mins
Hydrate and invigorate with this juicy fresh salad featuringwatermelon, raspberries and quinoa! The zingy ginger mint dressing is amazing.It’s a stunningly colorful side dish or add shrimp or salmon for a main dish.
Add salad ingredients to bowl. Then add all dressing ingredients to small blender and process until mostly smooth. If you don’t have ginger juice, you can sub watermelon juice (from the watermelon prep run off) and a ½ teaspoon of finely grated ginger. Pour dressing over salad and gently toss. Best eaten same day as dressed – serves 4 as a side.
Lemon is flavor favorite of mine, especially around spring when I’m looking for a light, bright, sweet-tart taste so yummy for treats!
My Lemon Chia Seed Protein Cake is a no-guilt option that is easy to whip up and offers 10 grams of protein, along with 12g net carbs, and6g fat for 142 calories per serving.
This lemon protein cake is great for a healthy dessert, post-gym snack, or anytime you are craving something sweet put looking to keep your lower-carb and strong. High protein low carb desserts like this Lemon collagen cake also makes a great breakfast.
I’m a big fan, and have used it for years to optimize my wellness and boost my protein intake at the same time. If you ever have any questions about using collagen powder in recipes, shoot me an email.
TIPS FOR MAKING LEMON CHIA SEED CAKE WITH COLLAGEN:
I used a standard 9” round cake pan, but you can substitute an 8” square pan, or a 12-count cupcake pan (standard size, not jumbo)
Fresh lemon juice gives a bolder, brighter flavor. One larger lemon yields about ¼ cup (4 tablespoons) fresh juice, which is what this recipes calls for. However, in a pinch, you can substitute bottled lemon juice and skip the lemon zest (or use a dehydrated lemon zest).
Store leftovers in an air-tight container for up to 5 days, or “meal prep” by packaging up individually in zip-top baggies and stick in the freezer for a thaw, grab-and-go breakfast or snack on your busy days.
Lemon protein desserts can be customized into the citrus dessert of your choice by swapping out lemon juice for lime juice, grapefruit juice or orange juice in the cake and glaze parts of the recipe.
A light, bright, yummy snack cake featuring collagen protein. Only 142 cal per slice and 10g protein. This Lemon Chia Seed Protein Cake a treat for a healthy dessert, post workout snack or even breakfast.
Course:
Breakfast, Dessert, workout
Keyword:
cake, chia seeds, collagen, high protein, lemon
Servings: 8servings
Calories: 142kcal
Ingredients
3/4cupgluten-free baking flour
1/2cupunflavored collagen powder
1tspbaking soda
1/3cupgranulated stevia blend
1/4tspsalt
2tbspchia seeds
2large eggs
¼cupalmond milk
1/2cupunsweetened Greek yogurt
3tablespoonsfresh lemon juice
2tbspolive oil
Glaze:
1tbspcollagen powder
2tbspstevia blendpreferably powdered
1tbsplemon juice
1tsplemon zest
Instructions
Preheat oven 350F.
Mix together dry cake ingredients: flour, collagen, baking soda, stevia, and salt, and chia seeds.
In another bowl, whisk together eggs, milk, yogurt, lemon juice and oil. Pour into dry ingredients; stir until smooth.
Pour batter into standard 9″ cake pan coated with cooking spray. Bake for 20 minutes. Let cool 10 minutes, invert from pan.
In small bowl, mix glaze ingredients. Use a fork to make small prices in cake for glaze to settle. Pour glaze over top. Cut into 8 slices.; Enjoy!
Note, if using an 8" square pan, baking time will be the same. IF using 12-count cupcakes, reduce time to 15 minutes.
Spring is here, it’s a time for renewal, cleansing and getting a fresh start! I’m sharing seven achievable, actionable steps you can take over the next week to head into the season (and the rest of your life feeling great). I’ve incorporated several of my favorite new products in this Spring Reset and I encourage you to check them out!
I’ve listed each Spring Reset activity by a day, you can choose to focus on one thing a day, or kick them off all at once for the week. And, of course, after the week is over, you’ll be feeling so great and motivated that you won’t toss out the new routine – KEEP IT UP!
Day 1 – Drink at least one more glass of water. In general, a good rule of thumb is to consume about one ounce of water per body pound of weight, a little more or less depending on diet, exercise and weather conditions. So, for a 125lb person, that equates to nearly 1 gallon of water (a gallon has 128 ounces). Drinking enough water will fill you up, flush you out, and keep your brain and body operating for peak performance. If you start to get bored with plain water, add a squeeze of citrus to liven things up. Also, other liquids (without caffeine) can count toward your water intake – but keep the focus on water.
Day 2 – Add a new vegetable or veggie recipe to your menu. Strive for at least 5 servings of vegetables per day to fill you up with dietary fiber and help you reach your nutritional goals. For every 1000 calories you consume, you should be eating 14g of dietary fiber and plants are the most efficient way to get this done. A rainbow of produce keeps meals from getting boring and ensures you are benefiting from a range of micronutrients including vitamins, minerals, antioxidants and other essential plant compounds. In addition to shopping for fresh vegetables, keep your freezer and pantry stocked with lots of veggie choices – a pouch of cauliflower rice is one of my favorite grab-and-fix starters for an easy meal.
Day 3 – Make snack time count. Often snacking gets a bad rap, but it does have benefits if you make smart choices! Snaking can give you a boost of energy between meals, curb your appetite and prevent overeating at next meal, and offer extra nutrients to fill in any gaps in your daily intake, and provide additional functional benefits.
Grabbing a “bar” for a snack is an easy and popular choice. However, you want to make sure that bar is not really just a sugary candy bar with a healthy-sounding name and feel-good wrapper. Instead, check out the bars from CORE Foods, they stand up to my “smart” test. CORE Bars are tasty, plant-powered, organic, refrigerated bars that provide beneficial nutrition and immune support with a combination of probiotics and prebiotic fiber to support gut health and overall well-being.
There are several types of bars from CORE Foods, really something for every dietary preference and mood. Lately, I’ve been fueling up and chilling out with the Adaptogen Bars with a blend of Reishi and lion’s mane mushrooms to help support the nervous system, and promote calm. Even though I don’t follow a Keto diet, per se, I do also love their Keto Bars because there is absolutely no added sugar and only 3g net carbs overall. Too much sugar of any kind can really do a number on your body, but these bars use allulose, a non-artificial sweetener that tastes like sugar but isn’t processed in your body like sugar.
You can find CORE Bars in the refrigerated section of the grocery store, on corefoods.com, or on Amazon.
Day 4 – Clean up your vitamin and supplement “cabinet”. Do you have bottles of this and that, stuff you started and never finished? Also toss out expired vitamins and supplements, vitamins with too much added sugar, and also those supplements you can’t remember why you’re taking it, or can’t stand the taste of. Personally, I’m a huge fan of gummy chew-type supplements because they aren’t hard to swallow, taste good, and I know I’ll keep up with the routine. I’ve been incorporating fruit-powered vitamin chews from The Secret Nature of Fruit ® into my daily wellness routine and love them. Fruit is the first ingredient on the nutrition label so they are pleasantly sweet, but not in an “added sugar” or “fake sugar” sort of way – it’s just natural fruit. In fact, fruit is the 1st ingredient and they remind me more of “fruit leather” with a great texture rather than sticky candy-like gummies. Every supplement is non-GMO, vegan, gluten free, and contain no processed or refined sugars, synthetic fillers, waxes or syrups.
Available on Amazon and at select retailers like Hy-Vee and Giant Eagle, these functional chew supplements help your body and mind thrive with help from key ingredients, vitamins, minerals, adaptogens – and with no added sugars or fake sugars. The“Beauty” Fruit Powered Vitamin Chews have a yummy strawberry & pomegranate taste and a brimming with Vitamins A & E, Biotin, and CoQ10 to help promote healthy hair, skin and nails along with a host of antioxidants to help keep your completion clear. The “Energy” Fruit Powered Vitamin Chews offer a blend of B12, Iron, and Ashwagandha for vitality, stress-relief, and long-lasting energy.
Day 5 – Move more! There is arguing that exercise is essential for good health. You have the chance to live longer, your mood is better, incidence of chronic health conditions and certain cancers are reduced, and so on. There are literally thousands of scholarly articles on the subject. In a nutshell, aim to exercise 50 to 300 minutes per week at a moderate-intensity effort (like biking or gardening) OR 75 to 150 minutes per week of vigorous-intensity activity (like running or HIIT workouts). If you are new to a fitness routine, see your doctor and ease in. A good goal to have is 10,000 steps per day. If you’re not there yet, start with a 5,000 thousand steps per day (or fewer if struggling) and add another 1,000 to your goal every week.
Day 6 – Eliminate (or at least reduce) alcohol consumption. I’m not necessarily against an every now and then social drink, but for the most part I think that it’s best to stay away. Even drinking just one to two servings of alcohol a day adds extra calories to your diet, enhances food cravings, and slows down metabolism. It also affects your sleep, your mood, your skin, your sex drive, your cognitive performance, increases incidence of certain cancers and the list goes on. And, even if it isn’t alcohol isn’t a “problem” for you, you likely know someone who has addictive behaviors with it. (Note: If you need serious help, please contact your physician.)
Sometimes I want a little “something” to drink while socializing or even kicking back to decompress after a hard day. Non-alcoholic drinks like Soulless Ginger Ale are a smart choice. No buzz, no hang-over, no-worries, just a yummy, low-sugar fizzy beverage that lets me celebrate being healthy. Every real fruit-juice flavored variety of incidence Souless Ginger Ale starts with fresh, cold-press ginger with a hint of sugar (only 6g per can). It’s keto-friendly, vegan and is a real ginger ale!
Day 7 – Log enough sleep! Getting enough sleep can be hard in the Spring, especially from re-adjusting to Daylight Savings Time, staying up too late or travel weariness during Spring Break, and trying to keep up with getting taxes done, work deadlines in Q2, or the last push through to the school year finish line. Strive for eight hours of sleep per night, or at least seven. If you are not getting close to that try these things:
Hit the hay 15 – 30 minutes earlier at night.
Avoid naps in afternoon so you will fall asleep more promptly at night.
Avoid mental distractions 30 minutes before bed like bright lights, cell phones, television, etc.
Don’t exercise in the evening, if possible.
Don’t over-eat in the evening, consume caffeine, or eat spicy food or other foods that may cause reflux or gut distress.