Homemade Dolsot Bibimbap

Hey ya’ll! I have an awesome post for you today. Remember that picture of bibimbap that I shared with ya’ll for last WIAW? Well Carrianne and I decided that we were going to learn to make our own, so we didn’t have to pay 14-20$ every time we wanted dolsot bibimbap. We adventured to Koreatown on Saturday to look for our very own stone bowls. We ended up going to H-mart, which sold bowls for about 9$. That included the lid, bowl, and a plate. We got a few food items at the market to add to the our bibimbap too. On Sunday, we started our Asian food adventure.

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Stone Dolsot Bibimbap

1/2 c of cooked brown rice
bean sprouts
matchstick carrots
sauteed zuchinni
sauteed mushrooms (we used a mix of shiitake, crimini, and regular)
1/4 c of cooked meat (we used ground beef with 1 tbsp of sugar and 2 tbsp of soy sauce)
1 egg
1-2 tsp of sesame oil
Gochugang (red paste)

1. First you place your stone bowl on the burner with medium-low heat. Let bowl get extremely hot. Once hot, add in the sesame oil to the bottom of the bowl.

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2. Once you add in the oil, you want to layer in the rice. Try to get the rice coated all along the bottom and the sides.

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3. Then you add in the vegetables one at a time, making a fan like organization throughout the bowl.

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4. Make sure you have cooked everything before placing it on the bowl. A good tip to getting all the vegetables on the bowl in a nice manner and not making a mess is by using tongs to pick up all the things and place them in your stone bowl.

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5. Place the fried egg on the top and in the middle of the bowl. Keep heating until you hear a strong sizzling/crackling noise, which will be the rice cooking with the sesame oil. If you want the rice crunchier, you should leave it on the heat for a longer period of time.

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6. Remove the bowl from the heat with two oven mitts because the bowl will be extremely hot. Place on your dolsot plate that came along with the bowl.

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7. Top with the red paste (be cautious because it can be very spicy depending on the type that you buy), and mix well. You can stir it up and mix all of the things in with the rice.

This was amazing. Seriously tasted just as good as the time we went to the restaurant in Koreatown with our guy friends. We somehow bought the super spicy red paste, so we were about to explode. However I love sweating and cleaning out my sinuses. The rice was perfectly crispy from cooking in the sesame oil in the bottom of the bowl. We had a great amount of vegetables too. You could definitely make a vegetarian bowl by using only vegetables and tofu or vegetables only. I can’t wait to try out more combinations in this bowl because I think there are some good meat options that you can stick in this. Things such as pork belly or real bulgogi beef. Yes, we made a knock off bulgogi with ground beef. It was really delicious though, which was a nice surprise. I am so happy that we ended up buying dolsot stone bowls because this dish ended up being very cheap to prepare.

Also cooking with two is great because you also can clean together, which makes the whole process go by quicker. Anyways Carrianne and I have decided that we are going to be cooking all kinds of Asian recipes, so we can save money and enjoy the food that we love. I hope ya’ll enjoyed this recipe as much as I did. I definitely recommend going out to buy your own stone bowl because this is a really easy and healthy recipe to make. It was like a luxury too. I felt like I was enjoying takeout without having to pick it up or pay for it. Overall this was a success.

Have you ever had bibimbap?
Have you ever tried to make something from a restaurant at home?

 

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Spaghetti Squash Carbonara

Hey ya’ll! We survived Monday. My last class was extremely painful, but I did it! We even got out 10 minutes early, which was amazing. The funny thing is that the class is so boring that at least 16 students were skipping class. I wonder if the professor knows how boring his class is. Anyways lets talk about food. I love food. Especially spaghetti squash. It is squash season right now and I am completely in my element. I have been coming up with squash recipes left and right, so I’m going to share one with ya’ll today. Let me introduce: Spaghetti Squash Carbonara.

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Spaghetti Squash Carbonara

1 c of Spaghetti Squash
2 slices of turkey bacon
1/2 c of peas
2-3 cloves of garlic
2 tsp of butter/margarine
1 pinch of shredded Parmesan

Sauce:
1 egg
1/2 c of egg whites
1/2 c of skim milk
1/8 tsp of nutmeg
1/4 tsp of garlic powder
1/8 tsp of salt
1/8 tsp of pepper
1-2 tbsp of flour

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1. Preheat oven to 375. Place spaghetti squash in a pyrex baking dish. Either cut the squash in half or poke holes in the entire squash with a fork or knife. Then place in the oven for an hour or until soft.

2. Once cooked, remove, wait till cooled off, and then pull out spaghetti from the squash.

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3. Slice up the two turkey bacon pieces into fine bits. Place them in a pan that is on medium-high heat. Cook the bacon until it has become crisp.

4. Add in the garlic and cook for about 2-3 minutes.

5. Add in the butter and peas. This will take another 2-3 minutes to cook through.

6. Remove mixture and place into a dish with 1 c of the spaghetti squash.

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7. Whisk egg and egg whites in a small bowl. Then whisk in milk, nutmeg, salt, pepper, and garlic powder. Whisk over medium heat for 2 minutes and then let sit for another 2 minutes. At this point add in the flour to make it thicken.

8. Pour over your bowl of prepared pasta and mix thoroughly. Top with shredded Parmesan.

This dish is so delicious and healthy for you. I love spaghetti squash. It is the best alternative to pasta. Low calorie and packed with nutrients. Spaghetti Carbonara is one of my favorite dishes at classic Italian restaurants, but it is one of the dishes that packs the most fat and calories. I obviously had to come up with my own healthy version that had just as much flavor. This was it. The smokiness of the cooked bacon with the garlic brings a nice flavor to the dish. The peas are very subtle in the dish and just provide a nice texture. The sauce is what really makes this dish. It is creamy and holds the noodles together. Topped with Parmesan it is perfect. I ended up eating this multiple times during the week. I brought it to class at night for my dinner twice, and of course everyone was staring at me yet again. Once it leaked in my backpack because my dish wasn’t sealed tight enough. Now my backpack smells like spaghetti squash carbonara. Oh well.

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Spaghetti squash contains a wide variety of vitamins. It contains a large amount of Vitamin C, which helps with immunity. Other vitamins that spaghetti squash contains is vitamin A, B6, thiamin, riboflavin, niacin, folate, pantothenic acid, and Vitamin K. Each of these vitamins plays key roles in your body. It is important to get the RDA of each one every day, so that your body is functioning properly. There are also minerals in spaghetti squash. The dominant mineral is manganese, which helps in healthy bones, tissues, and hormones. It also plays a role in metabolism, regulation of blood sugar, absorption of calcium, and functioning of nervous system. Other minerals in spaghetti squash are potassium, magnesium, copper, calcium, and iron. Also this packs a ton of fiber, which helps with the digestive system and cancer. And that is just the squash! This dish packs a ton of health benefits, so please make this to enjoy it!

Have an awesome Tuesday, I’ll be spending the entire day studying for my Advanced Nutrition midterm.

Do you eat a lot of spaghetti squash?
What is the best dish you have made with spaghetti squash?

The Greatest Meal of My Life

Hey ya’ll! It is my favorite day of the week: What I Ate Wednesday! I am so happy to be back in the country to participate in this. Luckily for ya’ll, I’ve been holding off to post for this special day, so that I could share the best meal I had on my trip with ya’ll and the rest of the foodie community! Thanks so much to Jenn for hosting this weekly event! Girl, you are a genius. Anyways now time for my meal. This was when we got to Sevilla. The day after we went to Toledo and went back to Madrid, we woke up the next morning super EARLY and hopped on a train to Cordoba where we would only spend a few hours. Thank god before we left I ate a Luna bar to tide me over.

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Our first stop on the itinerary in Cordoba was to go to La Mezquita, which is a sort of catheral and mosque. It was amazing. I am a huge art history buff, I even took a course in my undergraduate studies. Near the end of the course we studied this famous architecture because it has a huge Moorish influence. The arches are probably one of the most notable features of this place since they go on and on forever. The columns themselves are also gorgeous. You can learn a lot about the time period of a building by looking at the crown of the column, which has the decoration part on top of the pillar. All of the carvings in the wall were very intricate too. It is amazing that such beauty like this can be created years and years ago when there was not that much technology and tools.

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More arches and columns. Don’t worry I won’t torture ya’ll so much. I have about a million pictures of this one place. It was so beautiful that I just kept snapping away at everything. My eyes were a bit overwhelmed by everything, so I wanted to take enough pictures to be able to remember it later. There was a small amount of stained glass in the building, which was seriously breathtaking. I am a huge fan of stained glass (Jewish probz – or maybe art lover problems). I really just love art and architecture in general. If I could do something else in life (I wouldn’t because I love nutrition and health too much), but if I did it would have to do with art and architecture. I love it.

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After La Mezquita, we headed off into these really small alley ways to find a synagogue. However the synagogue was closed for renovation, but luckily the Sephardic museum was open! I’m an Ashkenazi Jew, which means that I come from Eastern Europe. Sephardic Jews come from Spain, Morocco, etc etc. The museum was really cute though. It was three stories with each room being a different part of Jewish history in Spain. They had tons of old Spanish Jewish artifacts like a seder plate that was painted in the brightest colors. I liked that the Sephardic Jews were into very bright and vibrant things. It makes everything so much more beautiful. After this museum, our train was in an hour, so we didn’t have time to sit down and eat anything. We went back to the station and got on our train to Sevilla. Once in Sevilla we were starving, so we went to look for something that was open to eat. However it was siesta around this time, so we were getting nervous that nothing was open. Luckily we ended up at La Azotea, which had the best meal of our entire trip.

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This may have been my favorite tapas plate of the entire meal. It was wontons with goat cheese and shrimp inside topped with a spicy aioli sauce and scallions. Ummmm yes. It was like an asian fusion with spanish food. The wontons were really hot, but the cheese just melted into your mouth as you bit into it. The shrimp was chopped very finely, so that the texture was not a bothersome at all. It was the perfect dish. I could have eaten about two or three plates of these and called it a meal.

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This was a fish plate. It had a small filet of fish on top of a bed of greens, tomatoes, and this garlic sauce. It was also topped with parmesan flakes. This was a medio portion, which meant that it was half of what the ration is. It was cooked perfectly. The fish was extremely flaky and fresh. The tomatoes were so good too. When you mixed everything up with the sauce, it was the perfect bite. There were some other good looking fish plates that went by us as we sat waiting for our food. We wanted to eat everything.

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This looks extremely weird, and a little bit like sushi. However it is just some brown rice and meat stuffed into a seaweed wrap and topped with either an egg or caramelized onions. When I first saw this dish on the table, I was a bit worried. It looks a little sketchy, however it is an explosion of deliciousness when you shove it in your mouth. You expect it to be a bit bitter, but instead it is extremely sweet in a savory sort of way. I would have definitely ordered this again.

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Croquettes! We obviously couldn’t have gone one meal without eating at least one of our favorite traditional Spanish foods. These were AMAZING. It was like a sweet duck sauce underneath the croquettes, which were just simply filled with ham and cheese. They were fried super crispy too, which gave the outside a nice crunch as you got into the soft inside. These were definitely one of the best croquettes I had on the trip.

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I believe that if you are having the best meal of your life, you definitely need to order dessert. Since this restaurant was so amazing, it was obvious that all of the desserts were going to be equally amazing. It was really hard to pick, but in the end we ended up choosing a chocolate orange souffle. It was mind blowing. When we broke it open, chocolate ganache spilled out of the cake. We ate it up in about five minutes. They must have thought we were American pigs, but oh well. It was good. Definitely the best meal of the trip. I wish we could have gone back at least one more time to try other things on the menu since there were so many tempting options.

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Instead of having dinner like a normal person, we decided to head over and eat some helado (ice cream) for dinner. Such a good option in my opinion. We went to Rayas, which is a very popular heladeria in Sevilla. It was definitely worth the trek (later on we found out that there was one literally a foot from our hotel lol). My brother ended up getting strawberry cheesecake and dulce de leche. The strawberry cheesecake was definitely my favorite of the two. It was so creamy and rich.

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I decided to go pretty simple and just get coconut. It was delicious. There were small flakes of coconut within the ice cream. I love fruit flavors of ice cream. I wish we would have gone back to get more because I would have gotten lemon or mango. You can’t go wrong with something simple. If I had my way, I probably would have just snuck behind the counter and sampled every single flavor. Yeah, I like ice cream. Foreign icecream is just so much better in comparison to American. I could live off gelato in Italy, but that is a whole different story. Back to Spain!

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After we got our ice cream, we ate it and walked around Sevilla. We ended up at this awesome castle/church thing. I’m not really sure what it was, but it was gigantic. It looks cool at night. We walked through the Juderia (Jewish neighborhood) and even ended up attending some neighborhood party. Actually we think it was some political rally, but it felt like a neighborhood party to me. It was super awkward in my opinion and I wanted to leave. Eventually we ended up back at the hotel and went to rest for the next day ahead of us.

I hope everyone had a good WIAW! We are halfway through the week. I’m not sure why I count down the week anymore since I pretty much do nothing besides coach volleyball. It is just a habit I guess or I’m just super excited for the Maccabi games and graduate school. Who knows!

Cauliflower Crust Pizza

Hey ya’ll! It is Friday, which I couldn’t be happier about. I feel like weekends are still magical even when I’m not in school. Funny story about last night though. I had a major panic attack at 11 pm last night and emailed my adviser at school about 4 times. When I transferred back from Boston, I had to get approval for all of these hours since Texas is weird and requires all of these dumb credits (like Texas History – will not use that class ever), so I needed to make sure that I was still under the minimum hours of transfer credit allowed. However I convinced myself that I had way too many transfer hours and that I wasn’t going to be able to graduate and go to grad school. Luckily my adviser told me I was crazy (no he didn’t, but I bet he was thinking I was) and that I was fine. Thank god. I was going to go cry to someone at the university or something to make it better. Since that was so stressful, I have an awesome and delicious recipe to share with ya’ll! Cauliflower pizza crust. Sounds kind of gross, but oh my buhjeezus is this stuff good!

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Cauliflower Pizza Crust

2 cups of grated cauliflower
1/2 c of finely chopped basil
1/3 c of liquid egg whites
1 egg
2 c of fat free shredded mozzarella cheese

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1. Preheat the oven to 450. Then you  need to cook the cauliflower. I used frozen cauliflower, so I just boiled some water, threw in the cauliflower, covered, and let cook in boiling water for 4 minutes. Once it was done cooking, I removed it from the water by draining it in the sink. Then I placed it in a food processor to chop into small bits. I then placed two cups into a mixing bowl.

2. The first time I made this recipe, I finely chopped all the basil by hand. That took forever. New and smarter plan is to throw the amount of basil you want into the food processor and chop it until you have fine pieces. Throw the basil into the mixing bowl with the cauliflower.

3. Then add the liquid egg whites, cheese, and 1 egg into the mixing bowl. Stir well until it is a thick clump.

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4. Get a cookie sheet and place a piece of parchment paper over it. Spray the paper with non-stick cooking spray.

5. Grab clumps of the “dough” to make 4 mini pizzas. You keep adding to each pile until they are about the same. Then place the pizzas into the oven for 20 minutes. If the pizzas are not as crispy as you would like, add another 5 minutes to the time. However be careful of burning them.

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6. Once you remove from the oven, add on toppings that you would like. I made one pizza with tomato paste, fat free slices of ham, and pineapple. The other pizza had mushrooms, onions, and sliced tomatoes on top of it. Both pizzas were topped with fat free mozzarella and a sprinkle of low moisture mozzarella. My mom topped her pizzas with a larger amount of cheese. It just depends on how many calories you want to consume from cheese.

7. You then place the pizza back into the oven until the cheese has completely melted. This could either be very quick or slow, depending on the type of cheese you have topped your pizza with.

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Hello to cheesy goodness. You seriously can’t even tell that the crust is made from cauliflower. The basil and cheese masks that pungent cauliflower flavor, and provides a nice savory flavor to the dish. The crust wasn’t extremely crispy, so I recommend going light on the sauce. I learned my lesson from the first time we attempted this recipe. I was in charge of putting on the sauce, which I overloaded on and it soaked through the crust and all over the pan. It was still delicious though. You can cut the pizza into four little slices too. However it will not be like a perfectly cooked slice of pizza from Italy where it just flops. It takes some napkins to eat these. It is also really good as left overs.

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The Hawaiian pizza was definitely my favorite. Later on when we made more, I decided to use a honey BBQ sauce for my base instead of tomato sauce. Best decision ever. It was amazing. This is now my go to healthy recipe. It provides you with tons of fiber, it is low calorie, and it is a tasty option when eating healthy. I can’t wait to try all different kinds of toppings. Mexican pizza? Pesto pizza? You bet I have all kinds of crazy ideas swirling around in my head right now. My mom and I are such fans of this recipe that we have already made it three times and she just bought more cauliflower today, so we could eat it again. Noms. Go out and make these immediately! You definitely won’t regret it.

Have you ever made a healthy alternative pizza crust?
What is your favorite pizza toppings?

WIAW in NYC

Hey ya’ll! I’m so glad it is Wednesday because that means it is only two more days until I’m going to be experiencing the greatest time of my life: Ultra Music Festival in Miami. Yeah, hopefully I don’t die. On a happier note, it is What I Ate Wednesday! Seriously I love Jenn for creating this magical day. For my WIAW, I’m going to be posting about my trip to NYC. This was a little bit ago, but I’m finally getting to post about it since I’m not as busy as I normally am.

photo(4)Before I left for the airport, I made a quick breakfast of an egg in the middle to hold me over. Don’t worry, I had two. They were fried eggs in whole wheat toast. Can you believe that some people have never had the pleasure of having one of these? It seriously amazes me and scares me at the same time. I always worry about people that haven’t experienced all that there is in the food world – even simple things like an egg in the middle.

photo(3)Once I got into the city (I was so proud of myself because I rode the subway with my suitcase by myself all the way to the flatiron district from my airport), I was reunited with my long lost love. Only recently were we introduced, but it was love at first gulp. David’s tea is the greatest place in the world. Unfortunately it only exists in Canada and NYC. That is not cool. However I grabbed myself a warm cup of Blueberry Jam tea, so I could stroll around the shops and be warm while my friend was finishing up work at Buzzfeed (YES, my best friend is bad ass).

photoHer office is literally surrounded by all my favorite places: David’s Tea, Urban Outfitters, tons of shopping, and CRUMBS! My love for Crumbs Cupcakes stems all the way back to when I got back to America from Israel and I had my first bite of these delicious cupcakes. Of course I was totally going to be unhealthy and eat some cupcakes for lunch.

photo(7)Look at that gooey goodness inside the cake. This was the toasted coconut cupcake. Get it. Seriously you will not regret it. The icing is sweet and creamy while the cake is extremely moist. Inside is coconut cream. Biting into this was like entering into a sweet cupcake wonderland. It just melted in my mouth. I cry at night because there are no crumbs near me. I think it is a sign that I need to come up to the north (I wish).

photo(1)For dinner, we met up with my friend’s dad at a place called Dos Caminos. If you are living in NYC, but you need some quality Mexican/Spanish food then definitely hit this place up. At least go for the margaritas because those are crazy good and definitely a little strong (or I’m just a light weight). This was a sangria swirl margarita and it was delicious. It had the hint of sangria, but with the good taste of a strong tequila margarita. Yum. I’m not gonna lie, but I was getting a little tipsy just after this one drink. That is sad, but good times.

photo(6)For one of the appetizers, we had albondigas con chile. Pretty much they are red chile meatballs that are covered and sitting in roasted tomato-habanero sauce. This was heaven in a pan. I wish they were never ending because I definitely could have destroyed a couple more of these. We had two other appetizers. One was guacamole, which we ordered spicy and it came out too spicy. I couldn’t handle it. The other appetizer was red snapper ceviche. I have a deep passion for ceviche, which will actually be fulfilled when I go to Spain this summer. I will consume crazy amounts of ceviche. Anyways this ceviche was good, but it was a small portion so I was sad.

photo(5)For my main dish, I got fish tacos. I thought the presentation was super cute. The tacos were really good too. The fish was a mahi mahi and the tacos were topped with pico de gallo, some cabbage salad, and a aoili sauce. Perfection. I ended up having leftovers, which I ate at my friends later on in the weekend before going out one night.

photo(2)Most of the main dishes came with your choice of beans and some spanish rice. Of course we got some refried black beans. You can’t go wrong with anything that is refried. They are definitely a weakness of mine. I love to mix the rice and beans together then put it on my taco. Best way to eat tacos or any Mexican dish in my opinion!

Have a great WIAW! I have to go back to studying about fiber and fatty acids.

Blueberry Donuts (Healthy/Low Cal Recipe)

Hey ya’ll! Hope everyone is having a good Monday. I have been pretty busy today. So far I have run some errands with my mom, got a travel guide for my trip to Spain, did some computer stuff, and now I’m posting on the blog. Later I get to start studying for my biochemical nutrition exam (fun, but not really). I have an awesome recipe for you. I sort of based this off a recipe from Sally’s Baking Addiction, but I did some epic Lindsay changes to it.

DSCN0189Whole Wheat Blueberry Donuts

Ingredients:
1 c of Whole Wheat Flour
6 tbsp Splenda (I may have added an extra two or three to this)
1 tsp baking powder
1/4 c + 2 tbsp of Chobani 0% Blueberry Greek Yogurt
2-3 tbsp milk (I used almond milk)
1 egg
1 tsp vanilla extract
1 tbsp margarine (melted in microwave)
DSCN01941. Preheat the oven to around 315-330 degrees and spray your donut pan with non-stick spray.
2. Mix together all of the dry ingredients (flour, baking powder, and sugar).
3. In a separate bowl, mix the wet ingredients (yogurt, milk, egg, vanilla, and melted butter).
4. Slowly pour the wet mixture into the dry bowl and mix until fully combined. Make sure that you do not stir the mix too much.
5. Pour mixture into donut pan (if too thick, you can add some more milk or yogurt in order to make it more “pastry” like).
6. Bake for 10-12 minutes in the oven.
7. Let cool for a couple of minutes.
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For the topping:
1/2 c of fresh blueberries
1 tbsp blueberry jam
1 tbsp milk (I used almond milk)
1-2 tbsp of confectioners sugar (if you want it to be an icing use 1-2 cups)

1. Mash the blueberries with jam until mainly juice and crushed skin (or use food processor to puree).
2. Add in milk.
3. Slowly add in the sugar until you reach a blue color and the right thickness for your icing (I used little to none because I wanted more of a syrup).

DSCN0188In my opinion, these were more like snack donuts. To make them more breakfast like, I would probably switch to all purpose flour. That doesn’t mean that these aren’t good because I actually thought they were quite delicious. They weren’t overwhelming in the way that donuts normally are. No sick or full stomachs. They weren’t oversweet either. It was a more natural version of a donut in my opinion. I’m definitely going to be messing with this recipe to make some crazy donut concoctions because I am a big fan of breakfast foods (in case you couldn’t tell from my many pancake posts).

Have a good rest of the day! I’ll be studying and finishing up some graduate application stuff. During my breaks I’ll probably be looking up things about Spain (yes, you can all be jealous).

Pancakes Without Flour?!

Hey ya’ll! It is Thursday, which is my favorite day of the week for obvious reasons. I don’t have class on Fridays. Thank god. I deserve it as a fifth year senior! Also Thursday means celebrate. Tonight I’m having homemade enchiladas and some ice cold margaritas. My roommate and I know how to throw down on a Thursday night. Last Thursday night we made vegan chocolate cupcakes – scrumptious!

Anyways today I’m posting about pancakes. Flourless pancakes. Yes, you heard me. No flour. Just two ingredient pancakes. I creep on Pinterest on a regular basis, so I saw this idea a lot on various boards.

DSC02723This looks absolutely disgusting, I know. When I was first mixing it I was like oh god this is going to be a hot mess. I wasn’t even sure if this was going to be edible. I was convinced that it was going to turn into an omelet or something since one of the two ingredients was an egg.

DSC02724When I poured the batter onto the pan from a 1/4 cup then things started to look. Okay, these somewhat are starting to resemble pancakes. Do they have a weird color? Yes. Do they look super runny? Yes. Are the typical bubbles appearing? YES. That means it is a success, at least in appearance wise. As I was flipping and turning them, the pancakes became soft and browned on each side like a normal pancake does.

DSC02729One mashed banana and one egg stirred together led to this beautiful plate of fluffiness. Yes, they look like real pancakes. They also tasted like real pancakes. It was incredible. Pinterest definitely knows its stuff when it comes to recipes. I’m glad I have discovered this recipe because I can’t wait to turn it into crazy typical Lindsay recipes like my other pancake ones that have flour in them.

DSC02730Flourless Pancakes:

1 Banana
1 egg

1. Mash banana into a small mixing bowl until there are no chunks.
2. Add in one egg.
3. Mix well until there is a liquidy smooth consistency.4. Measure out 1/4 c. at at time onto a pan.
5. Wait until the top of the pancake bubbles then flip over until lightly browned on both sides.
6. Serve with whatever toppings you desire (I put bananas, chocolate chips, and syrup on mine).

DSC02731Seriously this is my new favorite recipe. Probably not, but it is definitely healthy and really easy to make. If you want to make more, you can just double the recipe. Also another healthy option would be to switch out the entire egg and just place in 4 egg whites. I can’t wait to get creative in the kitchen with these bad boys.

DSC02728Sorry for overloading ya’ll with pancake photos. I’m just in love with them. It is ridiculous. I actually took about 10 photos of the pancakes, so ya’ll are lucky that I’m only showing you this many. I hope ya’ll have a fantastic weekend. I know mine is going to be filled with tons of stuff. Tomorrow we are celebrating my cousin’s birthday, then Saturday is mother’s birthday, and Sunday I have volleyball tryouts for my Maccabi Volleyball team. I’m so excited!

Have ya’ll ever had flourless pancakes?
If so, what do you think of them? Any cool recipes using them?