Whey Good Pancake…and a Little Pesto!

Written by Robyn Holder Robyn Holder
Published: 12 July 2017 12 July 2017

We’re in the heat of summer, so life should be light and easy.  So, no heavy blog this week!  But look for some in the future ?.

Today, I offer two terrific recipes!  The first is one I adapted from a new program I recently discovered called The New Fat Flush, by Ann Louise Gittleman.  I’ve never attempted to make pancakes or baked goods using whey powder.  I expected they would take too long, and I don’t have a lot of time in the morning if I need to be out the door.  But, this one was quick, easy and delicious!

Whey Good Pancake

  • Avocado or olive oil for pan
  • 1 egg
  • 2 tablespoons water
  • I serving vanilla whey protein (or experiment with other flavors!)
  • 1 cup blueberries (or any fruit!), divided in half
  • 3 tablespoons ground flax seeds
  • ¼ teaspoon cinnamon (or any spices you like – I added nutmeg and ginger, too)
  • Stevia sweetener, if you wish

Heat pan lightly coated with oil over medium heat.  Whisk all ingredients together in a bowl.  Pour mixture into pan, and cook until bottom is solid – about 3-4 minutes.  Flip and cook another minute.  Be careful not to overcook! 

Add the rest of the blueberries on top and a little real maple syrup, if desired. Delicious and quick!

We carry a delicious nutritional shake product in four flavors:  vanilla, chocolate, strawberry and orange.  Call us if you want to try this recipe and need whey protein.  Each canister is 15 servings and only $50.

Basil Pesto

This recipe takes advantage of the easy-to-grow herbs many of us have in our gardens.  If you are like me, and aren’t a gardener, look for these herbs at your local farmer’s market.  My son, Mike, and his wife, April, gave me a terrific book they won at a charity auction, titled, Favorite Recipes with Herbs.  This was so nice of them to think of me!  Here’s a really easy but tasty recipe for pesto that can be used in just about any dish this summer!

  • 2 cups fresh basil leaves
  • 2 cloves garlic
  • ½ cup fresh grated Parmesan cheese
  • ¼ cup pine nuts or walnuts
  • ½ olive (or avocado) oil
  • Salt and pepper to taste, plus any other spices you like

Add basil to a blender or food processor and chop.  Add garlic, cheese and nuts, and mix.  Add oil, salt, pepper and any other spices, and pulse or blend.  Allow to rest for about 10 minutes before using.  Serve with crackers, hot or cold vegetables, pasta, or squash.  This recipe can be kept in the fridge for about a week, or frozen.  Try putting it into ice cube trays and you’ll have pesto whenever you need it!

Note:  you can vary the recipe by adding MINT, PARSLEY, CILANTRO or OREGANO (about 1 cup of each).

To Your Vitality….and taste buds!

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