Gluten-free Kale & Spinach Protein Crepes with Tomato, Onion and Coconut Relish

Just getting back to normal routine after being pampered by my mum. Managed to keep my weight loss and I am officially under 70 now 🙂

Sanju (my fiance’) and I have been looking at apartments here and we are glad we found one. He will be moving there soon and I will join him in February after our wedding. The new unit is really cool with a beautiful kitchen 🙂 Can’t wait to start cooking there and the oven is for me and me only-So watch out the space for more baking recipes.

Back to recipe, Kale and Spinach crepes is one of the easiest and yummiest crepes I have made and Sanju who is EXTREMELY fussy about food loved it 🙂 So here you go with the recipe

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For the crepes:

You need:

  • Kale and Spinach-1 handful each-blanced in hot water
  • Ginger-a small piece
  • Cumin seeds-a tsp
  • Salt-to taste
  • Buckwheat and Chickpea flour-1/2 cup each
  • Chili powder-a tsp/more to taste

Method:

  • Blend blanched Kale and Spinach, ginger and cumin seeds to a fine paste and add them to remaining ingredients, add needed water and make crepes 🙂

For the relish/chutney

You need:

  • Onion-1.5 cubed
  • Tomato-2 cubed
  • Coconut-2 tbsp
  • Mustard seeds-1 tsp
  • Oil-2 tsp
  • Sambar powder-1-2 tsp depending on spice level
  • Salt-to taste

Method:

  • In a pan, add 1 tsp oil, onions, let them brown, add tomatoes and let it cool and add coconut and blend them into a very fine paste
  • In the same pan, add oil, mustard seeds, curry leaves (optional), blended paste and sambar powder and add 1/2 cup water, salt and let the paste boil until it reaches relish consistency (Source: My dearest mum)

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Strawberry Almond Gluten-free Pancakes

I am not into berries usually 😦 Not into sour fruits. Woke up this morning with an irresistible appetite for pancakes. No flour, No bananas, No chocolate chips – I know , I have to go grocery shopping 🙂 But had strawberries- one of my students gifted them to me on the last class – Thanks, Chris 🙂 Made these pancakes. Was divine.

You need:

  1. Buckwheat flour-1/2 cup [last 1/2 cup-my pantry is literally empty :P]
  2. Quinoa flakes-1/2 cup [This was such a good idea]
  3. Baking powder-2 tsp
  4. Salt-a pinch
  5. Soy milk-1 cup
  6. To be blended (4 ripe strawberries, 3 dates, 1.5 Tbsp apple sauce, 1.5 Tbsp maple syrup,1/3 cup raw almonds)
  7. Chia seeds-a tsp
  8. Dietary fibre-a tsp
  9. Olive oil spray
  10. Vegan butter-1 tsp-for topping

Method:

  • Mix the (1, 2, 3, 4)- the dry ingredients first.
  • To this add the blended strawberries, soy milk and whisk them well until they are no more lumps.
  • Now add chia seeds, dietary fibre and mix them all well and let them sit for 10 mins to
  • Heat a griddle and make pancakes. Top with choc chips (I used normal chocolate) and vegan butter 🙂

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Please note: Adding choc chips into the batter makes the pancake taste 2000 times better 🙂

Buckwheat Crepe – South Indian style

Being brought up with Indian food, it is hard to not to add spices even in basic salads. I was craving for Dosas, which is a lentil-rice crepe, a usual South Indian breakfast across many homes. I have cut down rice completely, so it was hard to make one without it until I laid my eyes on organic buckwheat flour. My life hasn’t been the same since 🙂 If not smoothie for brekky, it is definitely a crepe. I usually make Spinach crepe. Time for change. I tried to do something more close to home.

Ingredients

  • Buckwheat flour-1/2 cup
  • Chickpea flour-1/2 cup
  • Spinach, coriander, curry leaves, chives-2 handfuls finely chopped
  • Dietary fibre powder-1 tbsp
  • Green chilli-1, ginger-a small piece, garlic-1 pod, curry leaves-5, grated coconut- 1 tbsp, fennel seeds -1 tsp -blend them together to a fine paste
  • Red onion-1/2 finely chopped
  • Water-(you need enough water for runny consistency)
  • Salt-to taste
  • Oil-a tsp for crepe

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Method

  • Mix them all together except oil and make crepe on a hot pan. I topped with chilli and lentil powder [ask for chutney powder in Indian shops ]

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Serves: 2 people

Almond chia buckwheat crispbreads

With portion control diets, you have to snack at least twice a day. With high energy, it has to bridge gap between two meals.  This is one  awesome snack. Keeps your tummy full for at least 2.5 hours 🙂

Ingredients 

  • Natural Almond chia spread -1/2 tbsp
  • Buckwheat crispbreads -2 nos

Method

  • Spread 1/2 tbsp spread on one crispbread. Keep one on top ( Like a sandwich)

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Serves:1 person

Vegan buckwheat crispbreads with tomato salsa

Vegan buckwheat crispbreads with tomato salsa

Losing weight is very depressing if you are with broccoli and greens all the time.  Especially, if you love food, it could be really hard to diet. Over a long run, diets are not going to work. How long can we count calories? Portion control, is a better choice. 5-6 meals a day, you never go hungry and you start to appreciate food much more. So I try to pick different things I have never had before. This is what I found in the supermarket, buckwheat crispbreads 🙂

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Topped these crispbreads with tomato salsa and this turned out to be the best snack I have had in a while.

Ingredients for Salsa

  • Onion-1/4 chopped fine
  • Tomato-1 chopped fine
  • Cucumber- 2″ piece-chopped fine
  • Macadamia nuts-3 nos-chopped fine
  • Chickpea, peas, groundnuts (boiled) / any kind of boiled lentils
  • Coriander leaves- 2 strands-chopped fine
  • Chilli powder- a pinch
  • Chat masala (got this from Indian grocery shop-usually used in Indian street food)
  • Salt-to taste, Lemon-optional

Method

  • Mix all the ingredients together and salsa is ready to be topped up on buckwheat crispbreads. Yum 🙂

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Serves:2 people

Spinach protein crepe

Spinach protein crepe

I have these 5000+ recipes, I am trying to make them all vegan and healthy. This is one such recipe where there were loads of non-vegan ingredients that have been replaced. I also had a conversation with my trainer Cam who was talking about how gluten-free diet aids in weight loss for many people. I have to do more research in trying to make recipes gluten-free. Used buckwheat flour and chickpea flour. Best crepe I have ever had in my life 🙂

Ingredients

  • Buckwheat flour-1/2 cup
  • Chickpea flour-1/2 cup
  • Spinach, coriander, curry leaves, chives-2 handfuls finely chopped
  • Dietary fibre powder-1 tbsp
  • Dry chilli powder, cumin powder-1 tsp each
  • Red onion-1/2 finely chopped
  • Water-(you need enough water for runny consistency)
  • Salt-to taste
  • Oil-a tsp for crepe

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Method

  • Mix them all together and make crepe on a hot pan.
  • You could either eat it by itself or with some chutney.
  • Very healthy, high in protein and fibre

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Serves:2-2 people