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Sheri’s Almond Pancakes – Bariatric Edition

Sheri's Almond Pancakes - Bariatric Edition

Cook Time 20 mins
Total Time 20 mins
Servings 1

Ingredients
  

  • 1/3 cup Almond Flour
  • 1/3 tsp Baking Powder
  • 2/3 egg
  • 1 tsp Monk Fruit Sweetener
  • 1 3/4 tbsps Unsweetened Almond Milk
  • 1 1/2 tsps Coconut Oil (softened)
  • 1/8 tsp Cinnamon
  • 1 1/6 tsp Sea Salt
  • 1 1/2 tsps Almond Butter (for topping)
  • 1 1/2 tsps Almonds (roughly chopped, for topping)

Instructions
 

  • In a medium-sized bowl, whisk together the almond flour, baking powder, eggs, sweetener, almond milk, coconut oil, cinnamon and sea salt.
  • Heat a greased skillet over medium-low heat. Pour the batter into the skillet, no more than 1/4 cup at a time. Cook each side for 3 to 4 minutes or until browned.
  • Place the pancakes onto plates and top with almond butter and almonds. Enjoy!

Notes

Leftovers: Refrigerate cooked pancakes in an airtight container for up to three days.
 Reheat in a toaster for easy leftovers.
Serving Size: One serving equals approximately 2 to 3 small pancakes.
Additional Toppings: Top with berries and/or maple syrup.
No Monk Fruit Sweetener: Omit or use coconut sugar and adjust accordingly for flavor.
 
Nutrition:
Amount per serving
Calories......401
Fat................35g
Carbs..........16g
Fiber............. 6g
Sugar............ 2g
Protein.........15g

Coconut Almond Cups – Bariatric Edition

Coconut Almond Cups - Bariatric Edition

Cook Time 1 min
Total Time 1 min
Servings 6

Ingredients
  

  • 1/4 cup Almond Butter (not runny)
  • 2 tbsps Coconut Oil (melted, divided)
  • 1 1/2 tsps vanilla extract
  • 1 1/2 tsps Cinnamon
  • 1 1/6 tsps Sea Salt
  • 1/4 tsps Coconut Butter

Instructions
 

  • Arrange paper baking cups on a plate or a small baking sheet. Set aside.
  • In a mixing bowl, stir the almond butter with half of the melted coconut oil together until smooth. Stir in the vanilla, cinnamon and salt. The mixture will stiffen.
  • In a second small mixing bowl, combine the remaining melted coconut oil and coconut butter together and stir until runny.
  • Fold the coconut butter mixture into the almond butter mixture until just combined.
  • Divide into the prepared baking cups. Freeze for at least one hour or until solid. Enjoy!

Notes

Leftovers: Keep in an airtight container or zipper-lock bag in the freezer for up to one
Month: Best to eat from frozen.
Serving Size: One serving is one piece.
Likes it Sweet: Add liquid stevia drops to taste.
 
Nutrition
Amount per serving
Calories.....179
Fat................17g
Carbs..........5g
Fiber............3g
Sugar..........1g
Protein.......3g
 

Oatmeal Pumpkin Yum (With Protein Powder)

Oatmeal Pumpkin Yum (With Protein Powder)

Prep Time 5 mins
Cook Time 20 mins
Total Time 1 hr 25 mins
Servings 2 People

Ingredients
  

  • 1/2 Cup Nonfat Milk
  • 3/4 Cup (12 TBS) Water
  • 1/2 Cup Old Fashioned Oats
  • 1/4 Cup Canned Pumpkin
  • 1/4 Cup Water
  • 2 Tbs Roasted
  • 1 Scoop Vanilla Protein Powder
  • 1 Small Pinch Cinnamon
  • 1 Small Pinch Nutmeg
  • 1 Tbs Splenda, Sugar, or Natural Sweetener to Taste

Instructions
 

  • In small pot, bring milk and water to a boil over medium heat. Add oatmeal, cinnamon, and nutmeg. Reduce heat to medium-low and simmer until liquid is absorbed, about 7 to 15 minutes, stirring occasionally.
  • Once the liquid is absorbed, stir in pumpkin, and almonds, and sweetener (if desired); set aside.
  • Combine water and protein powder in a separate bowl. Mix with a fork until protein is dissolved (may be easier to use blender).
  • Pour protein mixture over oatmeal and serve.
  • **Note:You do not need to use the entire Protein Powder mixture. Adjust it according to taste and liking.