Almond Flour Pancakes

Ingredients:

1 3/4 cups almond meal

1 tsp. baking powder

1/4 tsp. salt

1/2 tsp. ground chia

1/2 tsp. cinnamon

2 eggs, beaten

1tsp. vanilla

1 tbs. honey 

3/4 cup unsweetened vanilla almond milk

Instructions:

Combine all dry ingredients in a large mixing bowl. Add wet ingredients and mix until combined. Pour batter onto preheated greased griddle. (We used our electric griddle preheated to 300.) They are ready to flip when bubble appear and pop on the surface and the edges look dry. Don't get in too big a hurry to flip. These are more fragile than wheat pancakes. A wide turner makes flipping easier. Enjoy!

Recipe yields 12 saucer sized pancakes. 

Penne Rosa with Mushrooms

Ingredients:

16 oz. penne
Cooking spray
4 cloves of minced garlic
1 pinch crushed red pepper
8 oz. baby bella mushrooms, sliced
Salt and pepper to taste
4 cups fresh spinach
1/2 cup chunky spaghetti sauce (I used a jarred sauce)
1/3 cup plain, fat free yogurt
1/4 cup grated parmesan cheese

Instructions:
Cook penne according to package directions. Drain and set aside.
In large skillet with a lid, heat pan over medium-low heat. Spray pan well with cooking spray. Add garlic and red pepper, cook for 2 minutes or until garlic begins to soften. (Don't get in a hurry and have your pan too hot. Garlic burns quite easily!)
Add mushrooms to the pan. Sprinkle with salt and pepper. Cook for 5 minutes or until mushrooms begin to release their water.
Turn up the heat to medium-high and cook for one to two more minutes. Remove from heat, add spinach and cover skillet. Let the spinach wilt for two minutes.
Remove the lid and put the skillet back on low heat. Add penne, greek yogurt and spaghetti sauce to the skillet. Stir until everything is mixed well. Heat until just warmed through. Stir in parmesan cheese. Enjoy!


We got about 10 one cup servings at 203 calories per serving. If you feel you'd like more sauce just add in a little more yogurt and pasta sauce until it's like you like it. Of course that will change the calorie count some. Enjoy!

Chinese Sweet Corn and Crab Velvet Soup (Eating for IBS Cookbook w/ personal modifications in parentheses)

Ingredients:
6 cups chicken broth
2 cans creamed corn
2 tbs. Cooking sherry or mirin
1 tbs. Sugar
1 slice fresh ginger, minced (we used ginger in a tube found in the produce section - 2 tsp.)
4 egg whites, lightly beaten
1 cup crab meat (we substituted 2 cups -about 1/2 lb raw 150 count shrimp)
2tbs + 2tsp corn starch
Water
(Dried onion powder, celery salt, salt and pepper to taste)

Instructions:
Mix corn starch with just enough water to make a runny liquid. Set aside. Heat up chicken broth. Add corn, sherry, sugar and ginger. Bring to a boil. Drizzle in egg whites while swirling the soup with a spoon. You want the egg whites to form long strings as they cook. Add crab. If subbing raw shrimp, give them time to cook before proceeding to the next step (maybe 8 minutes). Stir in corn starch mixture. Allow soup to thicken. Add seasonings to taste. Serve over rice.