Blueberry Ricotta Pancakes
Yields 4 Silver Dollar Pancakes
- 2 scoops F-Factor 20/20 Vanilla Powder
- 2 tbsp. milled flaxseed
- 1/2 tsp. baking powder
- 2 egg whites
- 2 tbsp. milk
- 1 heaping tbsp. part-skim ricotta cheese
- 1/2 cup blueberries
- Preheat pancake maker or griddle over medium heat. Spray with nonstick spray.
- In medium bowl, add F-Factor powder, milled flaxseed and baking powder. Mix together. Add in egg whites, milk, and ricotta cheese. Mix together batter until smooth. Add additional milk if necessary. Fold in blueberries into batter.
- Pour batter into each pancake mold, distributing evenly. Cook until batter begins to bubble and flip using small spatula to cook other side.
- Serve pancakes immediately, drizzling with your favorite syrup.
Dark Chocolate Peanut Butter Fiber Truffles
Yields 20 Truffles
- 10 NuGo Fiber d’Lish Peanut Chocolate Chip Bars
- 1/2 cup vegan dark chocolate chips
- 2 tbsp. powdered peanut butter
- Remove wrapper from each NuGo Fiber d’Lish Peanut Chocolate Chip Bar and break each bar in half. Roll each half of the bar and form into 1-inch balls. Place each ball on a parchment paper lined baking sheet (20 balls total).
- Melt dark chocolate chips in a double-boiler over the stove-top. Let cool for 2-3 minutes.
- Mix 2 tbsp. powdered peanut butter with 2 tbsp. water in small bowl. Set aside.
- Dip each ball in the melted chocolate, coating all sides, and shaking off excess chocolate.
- Place each truffle on lined baking sheet. Drizzle each truffle with peanut butter.
- Refrigerate truffles for at least one hour, or overnight. Store in refrigerator until enjoying.
Disclaimer: I received compensation from NuGo Nutrition for developing this recipe. Use coupon code BROOKE for 15% off Fiber d’Lish at nugofiber.com through 1/31/2019.
Apple Cinnamon Bread Mini Loaves
Yields 12 mini loaves
- 6 scoops F-Factor 20/20 Vanilla Powder
- 1/4 cup coconut flour
- 1/4 cup Manitoba Milling Co. milled flaxseed
- 1/2 tbsp. baking powder
- 1 tsp. cinnamon
- 2 eggs
- 3/4 cup siggi’s plain nonfat yogurt
- 1/3 cup unsweetened applesauce
- 1/4 cup Manitoba Milling Co. Flax Milk or any milk
- 2 tbsp. FiberYum syrup or any fiber syrup
- 2 tsp. vanilla extract
- 1 large Granny Smith Apple cut into 1/4- inch chopped pieces (1 cup chopped)
- Preheat oven to 350 degrees. Lightly grease or spray 12-cup brownie pan.
- In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, baking powder, and cinnamon.
- In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, flax milk, FiberYum syrup, and vanilla extract. Add whisked eggs into medium bowl and combine.
- Add the wet ingredients into the bowl of dry ingredients and stir until combined. Fold chopped apple pieces into batter.
- Evenly distribute batter into each brownie tin.
- Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.
Disclosure: Manitoba Milling Co. provided me with a free sample of their flax milk to develop this recipe.
Did you know that you can use milled flaxseed instead of breadcrumbs in recipes?! That’s exactly what I did in this recipe for these Korean Meatballs! What are the benefits of adding flaxseed?
- Flaxseed contains the most ALA Omega 3 of any whole-food source as well as protein, soluble and insoluble fiber, and lignans which is a plant-based phytoestrogen (milled flaxseed has more Omega 3’s than even fish!)
- All of these components work together to support heart health, maintain healthy blood pressure, and aid in cholesterol and weight management.
- Manitoba Milling Company Smooth Whole-Milled Flaxseed has 4g carbohydrates and 4g fiber meaning it has zero net carbohydrates.
- The recommended daily amount is 2 tablespoons of milled flax, which provides you with your daily requirements of Omega 3’s.
- Consuming whole seeds will not unlock the nutritional value of the seed because the human body can’t digest them properly- that’s why milled flaxseed is so beneficial!
- You can add milled flaxseed into smoothies, baked goods, yogurt, and even meatballs! It can also be used an an egg substitute.
Korean Meatballs with Zucchini Noodles
- 1 pound extra-lean grass-fed ground beef
- 1/4 cup Manitoba Milling Co. Smooth Whole-Milled Flaxseed
- 1 egg, beaten
- 1/4 cup green onion, thinly sliced
- 3 garlic cloves, minced
- 1/2 tbsp. fresh ginger, minced
- 1 tbsp Gochujang Korean Chili Sauce (or more if you prefer spicy)
- 1/4 tsp. red chili powder
- 1 tsp. salt
- 1/2 tsp. black pepper
- 1/3 cup low-sodium soy sauce
- 1/4 cup Sukrin Fiber Syrup Gold
- 2 garlic cloves, minced
- 1 1/2 tbsp. rice vinegar
- 1/2 tbsp Gochujang Korean Chili Sauce (or more if you prefer spicy)
- 1 tsp. sesame oil
- 1/4 tsp. chili powder
- 1 tbsp. water
- 1 tsp. guar gum
- 1 green onion, thinly sliced
- White sesame seeds
- Preheat oven to 350 degrees.
- Line baking sheet with parchment paper.
- Add all meatball ingredients into a large bowl. Mix all ingredients together.
- Form into 1-inch meatballs (yields approximately 24 meatballs).
- Place meatballs on baking sheet. Bake in oven for 25 minutes.
- Remove from oven and set aside.
- Add all ingredients except water and guar gum into a sauce pan.
- Cook on medium-high heat and bring to a boil.
- In bowl, mix water and guar gum. Add mixture into sauce.
- Reduce heat and let cook for 5 minutes.
- Brush meatballs with sauce.
- Top meatballs with green onion and white sesame seeds.
For Zucchini Noodles
- Wash zucchinis and cut off ends of each zucchini.
- Spiralize zucchinis using a spiralizer.
- Heat zucchini noodles in a large skillet over medium-high heat.
- Cook until warm.
- Place meatballs over zucchini noodles.
Disclosure: I received a free sample of Manitoba Milling Co. Smooth Whole-Milled Flaxseed to create this recipe. Use code ManitobaFamily to receive 25% off your order!