Two recipes for you to try this week...

My winning recipes of the week:

Tropical Inspired Pancakes

Serves: 1

Ingredients:

• Oat flour (grind/blend rolled oats in processor) - could use any flour/meal but oat is low GI
• Mashed banana/crushed pineapple
• 15g/1Tbsp low fat unsweetened Yogurt - or lite cottage cheese for more protein
• 1/4 tsp Baking powder
• 1/8 tsp Baking soda
• Sweetener of your choice (optional - the fruit gives plenty)
• Shredded coconut  - to taste: I put in about 1/2 Tbsp
• 1 egg white/equivalent of egg replacer (I used Orgrans)
• 1/4 tsp Ground ginger

• Milk/water to get to the right consistency (Optional)

Method:

Blend all the ingredients in a processor or bullet blender and add the additional water/milk until the batter reaches the desired thickness.

To serve: 

I spread/drizzled my home-made coconut butter over them with sugar free maple syrup and some low fat yogurt. Some chopped tropical fruit like mango, pineapple etc. would be nice on top too.

Sun-dried Tomato and Red Lentil 'Hummus'

This is great to eat straight with carrot sticks or on whole-grain crackers etc. or in a wrap. I have used it as a pasta sauce - thinning it out with some left-over pasta water. I plan to use it in a vegetarian roasted vegetable lasagna this week too - yum!

Yield: 1 heaping cup

Ingredients:

• 1/2 cup uncooked red lentils + 1 & 1/4 cup water
• 1/4 cup sun-dried tomatoes (not in oil)
• 1 garlic clove, peeled
• 5 tbsp fresh lemon juice
• 1 tbsp tahini
• 1 tsp extra virgin olive oil
• 1/4 tsp fine grain sea salt, or to taste
• water to thin out, if needed
• Herbs & seasonings of choice, if desired

Nutritional info (without tomatoes): (per 2 tbsp) 45 cals, 1 gram fat, 7 grams carbs, 60 mg sodium, 1 gram fibre, 3 grams protein.

Read more: http://ohsheglows.com/2012/06/15/sneaky-red-lentil-hummus-kitchen-sink-veggie-wrap/#ixzz2WWU9XJFW