Clean-eating Recipe - Blueberry Oatmeal Pancakes

I have always been a big fan of pancakes, so I have been testing different flourless pancakes recipes in the past few months. Below is the one recipe which I've found to be the healthiest and easiest so far.  There are so many varieties to this recipe, just add in whatever toppings or ingredients to the oatmeal mixture.

 

I paired this blueberry oatmeal pancakes with strawberry puree and low-fat maple syrup.  Tastes divineeee!

 

 

Slices of banana and blueberry jam are also an alternative for healthy and tasty toppings.

 

 

On a side note, pancakes taste even better when served with Assam tea.

 

 

 

Ingredients (Serve 1)

• 1/2 c of rolled oats
• 1/2 tsp. of baking powder
• 1/2 c of skimmed milk / almond milk
• 1 beaten egg
• A handful of blueberries
• Any kind of toppings you want (sliced bananas, strawberries, blueberries, raspberries, butter, maple syrup...the choices are endless!)

Directions

 

1. Put the oatmeal into the food processor and blend it until it is flour consistency.

 

2. Mix the blended oatmeal with baking powder, milk, egg and blueberries.

 

3. Swipe the non-sticky skillet with olive oil and turn to low heat.  Once it is heated, drop 2-3 tablespoons of the batter onto the skillet (depends on the size of pancakes you want).  Once you see bubbles on the batter, flip it to the other side and cook the batter until it is golden brown.

Cleaneating Recipe - Satueed Chicken with Cherry Tomatoes, Olives, Balsamic Vinegar and Goat Cheese

This is one of my go-to clean-eating recipes.  It is so simple and easy, and most importantly, it's so delicious! Who says healthy food cannot be tasty?

There can be a lot of variations to this recipe.  I normally like the combination of this sauce with chicken fillet and some rocket leaves.  This the perfect dish in this hot humid weather in Hong Kong!  I have also tried the sauce with toast, and it is equally delicious!

 

Ingredients (Serves 1)

• 1 garlic clove
• 2-3 chicken breasts/fillets
• 6-8 cherry tomatoes (you can also use the big tomatoes, but I find cherry tomatoes fresher and sweeter)
• 4-6 olives (I bought the preserved ones in a jar)
• 2-3 tbsp. of Balsamic Vinegar
• Salt and pepper for tasting
• 4-5 tiny cubes of goat cheese (feta cheese is another option, but goat cheese brings out the flavor of the sautéed!)

1. Heat the non-stick pan with extra virgin olive oil.  Cook the chicken fillets on the pan until they are fully cooked.  I suggest to cook 3 minutes on each side of the fillet.  Put the cooked fillets aside.

2. On the same pan, cook the garlic and let them sizzle for 30 seconds.

3. Add in the tomatoes with the garlic, cook them for about 1-2 minutes until they are softened and you can see the juices coming out. Then add in the olives and cook for 1-2 minutes.

4. Drizzle the sautéed with Balsamic Vinegar and cook all the ingredients together for 30 more seconds.

5. Place the sauce on to the chicken fillets and serve with goat cheese.

Enjoy your meal!

*Recipe adopted from Laura in the Kitchen