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I’m so happy to hear that so many people really enjoyed my latest newsletter on the real facts about gluten. If you're wondering exactly what gluten is and which foods may be the culprit in preventing you from losing weight, this is a great newsletter to read:
Should you be avoiding this food for maximum Weight Loss?
As promised, I’ve got 2 wonderful gluten free recipes for you today that happen to be at the top of my “favorite” list. They are both breakfast options (but then again, you can have breakfast any time of the day right?) since many of my readers have told me that breakfast is the meal they have the hardest time keeping new, fun and delicious.
Both recipes were given to me by a fellow reader and follower of the plan, Halle Cottis. Halle is, by far, one of the best cooks I know that has been able to master the art of cooking delicious and fun meals that are 100% approved on our healthy and fat burning meal plans. Not just that, but almost all of her recipes are super easy and don’t require a long list of fancy ingredients.
I know you’ll agree that her recipes are just great after you try these 2 delicious breakfast meals:
Blueberry Pancakes
By: Halle Cottis
Ingredients:
1/2 cup rolled oats (gluten free oats)
1/2 cup cottage cheese
2 large eggs
1/2 tsp steviva blend, honey, or maple syrup
1/4 tsp vanilla
1/4 tsp cinnamon
1/4 cup blueberries
1/2 tsp baking powder
coconut oil to grease pan
Instructions: Put rolled oats in food processor and blend oatmeal to a fine powder. Add remaining ingredients, except blueberries, into food processor and blend until batter forms (about 10 seconds). Heat skillet to 300 degrees and grease generously with coconut oil to prevent sticking. Pour batter into a hot skillet, making 4 pancakes and add your blueberries. Cook until lightly brown and then flip over and cook the other side until lightly brown. Use maple syrup for your pancakes.
Serving Size: 2 pancakes
Yields: 4 pancakes
Breakfast Crepes
By: Halle Cottis
Ingredients:
1/2 cup coconut milk
3/4 cup water
2 large eggs
2 tbsp melted butter
1 cup brown rice flour
1/2 tsp salt
1 tsp steviva blend
1/2 tsp vanilla
1/4 tsp baking powder
coconut oil to grease pan
Instructions: Combine the wet ingredients in one bowl and mix with a whisk until well blended. In another bowl combine the dry ingredients, mix well. Combine the dry and wet ingredients to form a thin batter.
Heat a 8" skillet on medium high heat and add a small amount of coconut oil to the pan. Pour about 1/4 cup of batter into a hot skillet. Swirl the skillet until the bottom of the pan is covered with batter. Cook the crepe for 1 minute. Use a thin spatula to loosen the edges and gently flip it over and cook for an additional minute. Transfer to plate and fill with favorite topping. I like cottage cheese with blueberries, or you can do a fresh fruit crepe.
Variations: There are many fillings that can be used in crepes. Baked apples and cinnamon, cottage cheese with blueberries, strawberries and yogurt, the possibilities are endless.
Serving Size: 1 crepe
Yields: 8 crepes
I know you’ll enjoy these recipes as much as I do. They make a wonderful, super healthy breakfast option for the whole family.
In health and happiness,
Isabel De Los Rios
Certified Nutritionist
Certified Exercise Specialist
Author of TheDietSolutionProgram.com
Interact with other members of the Diet Solution family here: DSP Facebook
PS - If you enjoyed today's newsletter, feel free to forward this email on to any of your friends, family, or co-workers that would also enjoy the information.
Should you be avoiding this food for maximum Weight Loss?
As promised, I’ve got 2 wonderful gluten free recipes for you today that happen to be at the top of my “favorite” list. They are both breakfast options (but then again, you can have breakfast any time of the day right?) since many of my readers have told me that breakfast is the meal they have the hardest time keeping new, fun and delicious.
Both recipes were given to me by a fellow reader and follower of the plan, Halle Cottis. Halle is, by far, one of the best cooks I know that has been able to master the art of cooking delicious and fun meals that are 100% approved on our healthy and fat burning meal plans. Not just that, but almost all of her recipes are super easy and don’t require a long list of fancy ingredients.
I know you’ll agree that her recipes are just great after you try these 2 delicious breakfast meals:
Blueberry Pancakes
By: Halle Cottis
Ingredients:
1/2 cup rolled oats (gluten free oats)
1/2 cup cottage cheese
2 large eggs
1/2 tsp steviva blend, honey, or maple syrup
1/4 tsp vanilla
1/4 tsp cinnamon
1/4 cup blueberries
1/2 tsp baking powder
coconut oil to grease pan
Instructions: Put rolled oats in food processor and blend oatmeal to a fine powder. Add remaining ingredients, except blueberries, into food processor and blend until batter forms (about 10 seconds). Heat skillet to 300 degrees and grease generously with coconut oil to prevent sticking. Pour batter into a hot skillet, making 4 pancakes and add your blueberries. Cook until lightly brown and then flip over and cook the other side until lightly brown. Use maple syrup for your pancakes.
Serving Size: 2 pancakes
Yields: 4 pancakes
Breakfast Crepes
By: Halle Cottis
Ingredients:
1/2 cup coconut milk
3/4 cup water
2 large eggs
2 tbsp melted butter
1 cup brown rice flour
1/2 tsp salt
1 tsp steviva blend
1/2 tsp vanilla
1/4 tsp baking powder
coconut oil to grease pan
Instructions: Combine the wet ingredients in one bowl and mix with a whisk until well blended. In another bowl combine the dry ingredients, mix well. Combine the dry and wet ingredients to form a thin batter.
Heat a 8" skillet on medium high heat and add a small amount of coconut oil to the pan. Pour about 1/4 cup of batter into a hot skillet. Swirl the skillet until the bottom of the pan is covered with batter. Cook the crepe for 1 minute. Use a thin spatula to loosen the edges and gently flip it over and cook for an additional minute. Transfer to plate and fill with favorite topping. I like cottage cheese with blueberries, or you can do a fresh fruit crepe.
Variations: There are many fillings that can be used in crepes. Baked apples and cinnamon, cottage cheese with blueberries, strawberries and yogurt, the possibilities are endless.
Serving Size: 1 crepe
Yields: 8 crepes
I know you’ll enjoy these recipes as much as I do. They make a wonderful, super healthy breakfast option for the whole family.
In health and happiness,
Isabel De Los Rios
Certified Nutritionist
Certified Exercise Specialist
Author of TheDietSolutionProgram.com
Interact with other members of the Diet Solution family here: DSP Facebook
PS - If you enjoyed today's newsletter, feel free to forward this email on to any of your friends, family, or co-workers that would also enjoy the information.
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