Sometimes my diet isn’t exactly balanced. Take this weekend for instance: All I could stomach were carbs.
On second thought, because it was enough to help me feel better and gain some energy, I’m fine with that.
Even better, somewhere around Saturday morning, the simple thought of stepping into the kitchen no longer made me feel sick to my stomach.
I was eager to take advantage of my non-nauseousness by coming up with a new creation.
(If only I had that much motivation for schoolwork. Sigh.)
My first idea was to make crepes, which are somewhat of a tradition in my family. But, I decided to take it a step further and go with blintzes.
I was actually first exposed to blintzes while living in to dorms my freshman year of college. Although I was intrigued with the idea of a thinly rolled pancake, which was topped with fruit, the cafeteria’s fried version didn’t really appeal to me.
Since that time, the idea has been hibernating in my head, just waiting for a recreation.
- 2 flax eggs (I suppose that two eggs could be substituted)
- 2/3 C light soy milk (alternatively, skim milk)
- 1/8 t salt
- 1/8 t cinnamon
- 1 t sugar
- 1/3 C whole-wheat flour
- 1/4 C all-purpose flour
- Mix all ingredients together. Refrigerate for about 15 minutes.
- Heat small, non-stick skillet to medium-high heat. Thinly spread 1/4 C of the batter onto hot skillet. Circle a spatula under the edges, to keep loose. When almost entirely cooked (heads up: this will be fast!), use the spatula to start on one side and thinly roll up, forming log-like shape. Allow to cook a little longer, rolling occasionally for even cooking.
- Repeat with remaining batter.
I topped mine with a sliced banana and good drizzle of PB2, but any combination of fruit, syrup and jam would work.
Although the blintzes were delicious, as someone who needs a little crunch, I opted to pair it with another kitchen creation.
Coconut-Pecan Quinoa Granola
- 1/2 C uncooked quinoa
- 1/8 C unsweetened shredded coconut
- 1/8 C chopped pecans
- 1/2 T honey
- 1/2 T applesauce
- 1/8 t salt
- 1/2 t cinnamon
- In a small bowl, mix together honey, applesauce, salt and cinnamon. Toss with quinoa, coconut and pecans, until evenly covered.
- Spread on cookie sheet and bake in 350 degree oven for 20 minutes, stirring every five minutes for even cooking.
Sunday morning, I was again inspired to come up with breakfast… Just not for myself.
Dan’s hall orders in doughnuts for brunch every Sunday morning, which always makes me groan. Rather than make him resort to another sugar-bomb, I decided to have him over for something with a few more health benefits (plus a still-good dose of sweetness).
French toast: 1 egg, mixed with 1 T soy milk, 1/2 t sugar and 1/4 t cinnamon. Two slices of honey-wheat bread were dredged in the mixture and cooked on medium-high heat. Topped with a bit of powdered sugar and maple syrup.
Although I was more than happy to cook for Dan, I’ve never been much of a French toast fan. Therefore, a second option was in order…
Before eating, I drizzled it with some maple syrup, which was just begging for a close-up...
I know that I’m still in recovery mode from my sickness, but I’m definitely gaining some of my energy and appetite back. I just have to convince myself to continue taking things easy, even if I want to push my limits. (Note: That is easier said than done.)
Questions: How do you recover from being sick?
For me, it’s sleep, sleep, sleep! I swear I’ve gotten more sleep during the past few days than I have during whole weeks at a time.