Tuesday, May 19, 2009

the pansouffle.

the past week has been filled with unnecessary drama. i was going to get into it... and rant.. and rave... and unload. but, i think that it's one of those situations where i should just close the chapter. and really carry on. it's drama that has nothing to do with me, at all. however, one part that does effect me... is that i won't be hanging out with alex anymore. i'll miss his craziness... i won't miss the drama.

today was lovely. i went and worked out. i did laundry. jim and i went and looked at dishwashers. we've promised our mom a new one... hopefully friday we will.

oh, and i made ricotta and quinoa pancakes. mmm. i'm eating more carbs. but, virtually no gluten. so, the quinoa flour has replaced flour in all my recipes. i really like it. recently, i read elizabeth hasselbeck's new book... the g-free diet. i'm a huge fan of 'the view'. when i watch the show, i'm not usually a big fan of elizabeth. she did a fantastic job with this book though!! i've learned most gluten-free food also has a lower glycemic index. which is what i want. foods that are lower in the glycemic index are digested slower, produce a slower rise in blood sugar, usually control your appetite and delay hunger. i've found in the past that when i eat certain carbs, sugar, usually anything that has a higher glycemic index... it makes me... irritable. like, i can never satisfy my cravings or hunger. so, i've cut out a lot of sugary stuff... and have allowed myself to have gluten-free carbs. i've felt a lot better.

right... ricotta/quinoa pancakes. these bad boys tasted so good that once i thought about taking a photo to share... it was too late. the recipe however? here it is...

ricotta and quinoa pancakes

4 eggs, separated
1 1/3 cup ricotta cheese
1/2 cup quinoa flour
2 tbsps agave nectar
1 tbsp lemon juice
1 tbsp vanilla

in a bowl, put... yolks, cheese, flour, agave nectar, lemon and vanilla. mix, till flour is incorporated. in another bowl, or your mixer... whip whites till almost stiff. take about 1/4 of the white and whisk it into the ricotta mixture. fold in the rest of the whites. now... the cooking part. i found that these pancakes liked lower heat. medium heat or lower. mmm... slow-cooked pancakes.

and, well.... i feel like they should be called pansouffles. they are cooked in a pan... but, they aren't really cakey. they are light... definitely like a wee souffle. i made a mixed berry sauce to go along. oh yum!

snack of the month. i'm kind of disappointed that no one has asked what it is. i highly suggest that everyone go to the bulk barn as soon as possible. walk directly to the dried fruit section. find the natural dried mango. open up one of those baggies... grab the tongs... and fill up that bag. hopefully you are getting up off your chair... scanning the room for your keys, and walking out the door.

seriously enjoy the mango. you can thank me later.

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