Protein pancakes are kind of a trend now, and you can buy pre-made mixes. It makes sense, because pancakes are a comforting breakfast food, but people want to have more protein in their diet, and fewer carbohydrates. This is my own recipe for making them from scratch. It is not low carb, but it should be a complete protein, since it includes a legume and a grain. The secret ingredient is chickpea flour, which you can buy at an Indian grocery store, where it is sold as “besan” or “gram flour”.
This is a recipe that’s actually 100% my own, though there’s nothing very original or creative about it. This is a soup that is optimized for being easy and fast to make, while still being filling and having a reasonable amount of protein.
Ingredients 2 Tbs vegetable oil 1 large sweet onion, diced 2 carrots, quartered lengthwise and diced 8 cups vegetable stock (I use Not-Chick’n Bouillon Cubes). 3 cans different canned beans (e.
This is a recipe I got from somewhere online, but I’ve adapted it to my own preferences and general lack of willingness to measure ingredients, so now it’s mine. I make it a bit less than once a week, whenever we have black bean burritos. This is a very simple, minimalist guacamole, I think. If you’re quick at chopping vegetables, it only takes about 5-10 minutes to make.
Ingredients 1 small sweet onion (Vidalia or Palmetto Sweet), minced.
It has come to my attention that some people I interact with do not know how to cook grits. This is a matter of the greatest seriousness, which must be remedied immediately.
This is a recipe, or more just guidelines or instructions on how to properly cook grits. It will assume you are lacto-ovo-vegetarian, but will offer vegan substitutions where possible. If you do not like grits, it is probably because you have never had them properly prepared; you may be familiar only with instant grits, or the next-to-instant grits served by Waffle House or university cafeterias.
