grilled corn pancakes
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It’s fall (ish) and corn is in season.  Next time you cook up some fresh ears (I like to grill em), make sure you cook a few extra.  That way you can cut the corn off the ears and save it for something good.  Like these grilled corn pancakes!  So delicious.

Ingredients:

2 cups corn kernels (cooked and cooled)

1 cup almond or soy milk

2 large eggs

2 Tbsp butter, melted

1 cup all purpose flour (GF)

1 1/2 tsp. baking powder

1 1/2 tsp. salt

1 tsp. sucanat

 

Directions:

1. Whisk together the eggs, almond milk and melted butter in a bowl. In a separate bowl, sift together the flour, baking powder, salt and sugar.

2. Add the liquid into the dry ingredients, stir and fold in cooked corn kernels.

3. Let the batter rest for 15 minutes.

4. Heat a non-stick skillet over medium heat, add some canola oil and drop your pancake mix in 1/4 cup measures onto the heated skillet. Turn when underside is nicely browned and cook other side.

5. These are great with maple syrup but you could also serve with savory toppings!

 

 

 

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Chipotle-kiwi & grilled corn BBQ Chicken Pizza
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I know your saying whaat?  Kiwi? well, it’s what I had on hand.  And let me tell you this is the best pizza ever!

Ingredients-

2 uncooked chicken breasts sliced into thin slices

2 small thin crust pizza shells uncooked- (I get mine Gluten Free from Bigstar)

2 ears of corn, husked

1 1/2 cups of mozzarella, grated

1 can of black beans, drained and rinsed

marinade- see below

raw tomato sauce- see below

 

Marinade for Chicken Ingredients-

3/4 cup kiwi, peeled and chopped until very soft

1 1/2 tsp coriander seeds, ground in a mortar and pestle

2 chipotle peppers in adobo sauce with some sauce, chopped until very fine

1 Tbsp rice wine vinegar

2 cloves garlic, chopped fine

juice of 1/2 lime

1/2 Tbsp canola oil

tsp sea salt

fresh ground black pepper to taste

Directions for marinade-

1. Combine all of your marinade ingredients and pour over chicken slices in a covered dish.  Refrigerate for at least one hour.

 

Ingredients for raw tomato sauce:

2 Roma tomatoes, diced fine

1 Tbsp chipotle pepper in adobo sauce, chopped very fine

2 cloves garlic, chopped very fine

1 Tbsp chopped basil leaves

1 Tbsp ground oregano

1 tsp. sugar

1/2 tsp. balsamic vinegar

sea salt, to taste

fresh ground black pepper, to taste

Directions for raw tomato sauce-

1. Combine all the ingredients. There that’s it.

 

Directions for Pizza-

1. Preheat your BBQ grill to 500°, clean grill well and oil lightly with canola oil.

2. Rub your corn cobs with olive oil and grill until nice grill marks appear. Cut the corn off the cobs with a sharp knife.

3. Remove chicken from marinade and grill until cooked through. One or two minutes a side

4. Lightly oil one side of your pizza dough using a brush (canola oil). Grill that side for just a minute until some grill marks appear.  Remove from heat and spoon some of the raw tomato sauce on, spread it around with the back of the spoon. Add 1/2 your toppings (making a second pizza remember)- chicken first, then corn, black beans and mozzarella.

5. Place prepared pizza on thick foil and pop on the grill, close lid and cook for about 8 minutes, or until it’s done.

6. Eat entire pizza, make another one and eat that too.

 

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one week to healthy- day 5
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I guess I better talk about what I ate at folk fest first!  When I walked in the gates, my favorite coffee shop Phil & Sebastian had a booth, so I had a small soy latte.  Snack!  Next I found the onigiri truck and got myself a yam & salmon onigiri.  Off to a good start! Of course we spent several hours in the beer tent area, so I admit I had a couple Big Rock Ciders.  which explains why I skipped my morning snack.  :)   That’s not so bad right? I was doing good.  Then my husband showed up at the table with a burger and Ship & Anchor fries.  I ate some fries. When Beirut came on to play I headed to the main stage for the show and some dancing.  Probably not enough dancing for french fries but I figure if you count my biking to and from errands that day and biking to and from the folk fest…. well you know.  This eating healthy thing is hard if there is a party going on.

No matter!

I started my day with eggs and avocado.  Rather than plain old boring eggs, I fancied them up with egg whites.  I’ll give you the official French recipe which calls for cheese and cream.  Obviously I left those ingredients out today. Lunch is being prepared shortly.  Just some sardines (packed in water) with lemon and pepper and a salad. Dinner tonight, I don’t know, I checked yesterday and there are quite a few great gluten free healthy choices for me.  I’ll let you know that tomorrow.  As soon as I finish my work, I’m heading out on a run.  I’m planning a 10k today.

 

Egg soufflé recipe

Ingredients-

2 eggs, room temperature with whites and eggs separated

sea salt

fresh ground black pepper

1 Tbsp cream (unless you are avoiding cream like me)

1 Tbsp gruyere cheese grated (again, I skipped this, I know, it would taste way better!)

fresh ground black pepper to taste

butter for greasing ramekin

Directions:

1. Preheat your oven to 400° F. Grease a ramekin with butter

2. Beat eggs whites until becoming stiff.  Add a bit of salt to taste. Continue beating until stiff peaks.

3. Spoon the beaten egg whites into ramekin. Make a little well in the center with the back of a soup spoon.  Carefully drop your yolks into the well. (Add your cream and cheese on top of the yolks). Season with a bit of black pepper. Carefully smooth the beaten eggs back over the hole. Bake for about 7 minutes.The whites should be nicely browned, your yolks and other ingredients will be soft and warm. (if you don’t like runny yolks, you won’t want this breakfast)

4. Serve with toast.  Unless you are me, and skipping bread for the week.

 

 

Todays activity- 10K run

 

 

 

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