Monday, June 16, 2014

BREAKFAST/DESSERT: Matcha Green Tea Greek Yogurt

I'm old enough to remember Pinkberry's first location in West Hollywood; and so old that I even remember their first flavor, Green Tea.  It was the perfect blend of yogurt, tang, sweetness, and matcha. I was in love; I fought LA traffic three of four nights a week just to get my hands on this yogurt goodness. Unfortunately, the relationship sizzled when I started eating healthier and started avoiding what I considered to be "extra" ingredients.

Fast forward a decade, I accidentally recreated a treat of the past. This is a super easy recipe - enjoy!

Servings: 3-4

Ingredients:
  • 2-3 cups of Greek yogurt - try Fage 0
  • 3 tbsp of Grade A maple syrup
  • 1/2 - 1 tsp of matcha green tea powder
Instructions:
  • Simply mix all ingredients together with a large spoon 
  • Refrigerate and garnish with your favorite toppings (berries, mochi, etc).

Sunday, June 1, 2014

BREAKFAST: Flourless, High-Protein Oatcakes

Pancakes are great, but sometimes can be a waste of calories. I tried a quick and easy recipe for a pancake alternative...let's call them oatcakes. The recipe is simple, and the end product is incredibly filling and healthy:

Ingredients:
  • 1 cup quick-cook oats
  • 2 eggs, only use one yolk
  • 1/4 tsp baking powder
  • 1/2 tsp vanilla
  • 1/4 tsp cinnamon
  • 1 tsp of ghee or canola oil
Instructions:
  • Whip your eggs and add in all of your ingredients
  • Add oats if the mix if it is too thin, or add a bit of milk if the mix is too dry
  • Heat the oil slightly
  • Spread the mix out in a pancake shape on the pan
  • Cook each side for 3-4 minutes on medium heat 
  • Top with chopped fruits and don't forget to drizzle your oatcakes with pure
    grade b maple syrup!