Our family has significantly reduced carbohydrates from our diet. This significant change has trimmed my hubby down by 40 pounds! Lowering carbs has also improved our biometrics, especially cholesterol levels and triglycerides. The benefits of lowering carbs are many, including a reduction in inflammation, a precursor for most 21st century disease.

One of the most resounding things that I have heard from my coaching clients is that they just don’t know what to eat and feel that low carb eating is boring and limiting. As an avid cook, I have been exploring many options and ways to substitute ingredients for lower carb versions. On this blog I will share with you what we eat and hopefully give you some inspiration to make some of these meals for you and your families. My mission is to teach you that healthy eating does not have to be a lifetime of baked chicken and salads, but a lifetime of learning some creative ways to add flavor, variety and low carbs to your weekly menu! I am passionate about sharing with you that healthy eating is a delicious and addictive way to eat!

Protein Pancakes
On the weekends, I like to have something a bit more exciting for breakfast because I have a little more time on my hands, but you could make this pancake batter a day ahead, and feed off of them all week. These are delicious as well as quick. My husband loved them and couldn’t believe that they didn’t have flour in them!

1/2 cup cottage cheese
2 eggs or 1/2 cup egg beaters
1 cup gluten free oats – uncooked
1 banana
1 capful vanilla extract
1/2 tsp. cinnamon
1/4 tsp. nutmeg

Blend ingredients together in a blender. Heat a griddle to medium high and pour batter onto hot griddle and cook to your liking! I add blueberries to my pancakes and for extra nutrition, I top my protein pancakes with blueberries, raspberries and chopped walnuts, pecans or almonds. If you like a little natural maple syrup, agave or honey, go for it! This recipe makes about 4 good sized pancakes. Enjoy!!!