Breakfast: home made banana bread, with peanut butter, coconut milk, and a boiled egg.
Mid morning snack: an apple and a coffee. Remembered to take the photo after I stuffed my chops!
Lunch: layered rainbow salad – cheese, red onion, cherry toms, beetroot and blueberry salsa, peppers and pesto chicken, all on top of some mixed salad leaves. This was a throw together late last night, but turned out to be the best salad I think I have ever devoured.
Afternoon snack: chocolate and philly protein muffin, and a babybel which was gobbled up before I photographed.
Dinner: boiled egg, cherry toms, (pink???) tuna, sweetcorn and roasted veggies with a sprinkling of nutritional yeast.
My meals are odd!
I love me some pancakes! Yesterday I made up a batch of these pancakes to freeze for quickie breakfasts. At the moment I am lowering my carb intake – not massively, just watching how many I eat as I am trying to shift my last bit of flab. I usually like a higher calorie breakfast, but this is surprisingly filling and satisfying!
Low Carb Flax Pancakes
3 tbsp ground flax
2 egg whites
1 tsp milk
1/2 tsp baking powder
1/2 tsp vanilla extract
pinch of salt
Mix all ingredients in a bowl – making sure the egg whites are well combined. Spoon the mixture into a pan sprayed with nonstick oil. I use 2 tablespoons per pancake, and it usually makes 3 and a half. Wait until bubbles start forming and pop, and then flip your pancake.
Serve with 1/2 cup of greek yogurt, fruit and some honey.
Nutritional info – with greek yogurt, honey and blueberries
Calories – 253
Fat – 8g
Carbs – 23g
Net carbs – 17g
Protein – 24g