Almond Butter, Pancakes, Salmon and Hummus

Don’t worry, I haven’t gone mad – I’m not considering putting the ingredients in the title together! Yesterday morning started disastrously – my beloved almond butter smashed onto the kitchen tiles. Thankfully the stickiness of the almond butter meant that most of the glass attached itself to the giant glob of nut butter. Not cool.

To console myself I made a new egg white and oat pancake recipe topped with banana, toasted coconut, pineapple and a tiny bit of almond butter I managed to save. The toppings were amazing but the pancakes were so so, so no recipe to share for them. I’ve seen so many recipes online with egg whites and oats blended together to make a healthy, protein-filled pancake but there is no disguising the egg. The pancakes had an ‘omlettey’ texture, nothing like the spongy pancakes I prefer.

For lunch I made a Salmon Noodle Bowl by Faith at An Edible Mosaic. You must give this a go. The noodle bowl is very simple to prepare and looks impressive. You just simmer the noodles, saute the vegetables in a garlic-ginger-honey glaze and then add the fried salmon on the top. For the vegetables, I used bok choy (80 cents at my local FruitWorld – what a bargain), carrot and half an onion. Next time I’d probably two bok choy as I prefer lots of green stuff! I used whole grain spaghetti instead of noodles because it is what I had on hand but soba noodles would have been better. You could even use rice noodles and make it gluten-free.

Today’s lunch was also very satisfying. I made a sandwich using homemade cannellini and feta hummus. I adapted this recipe from Caitlyn’s Holly Deliciousness Hummus and it was super good. Adding feta is actually genius. It took all of two minutes to throw the ingredients in the blender to being able to spread this on my sandwich.

Cannellini Feta Hummus Recipe (adapted from Caitlyn’s Holly Deliciousness Hummus)

Ingredients

  • 1 can of cannellini beans
  • 1TBSP tahini
  • 1tsp garlic, minced
  • 50g feta, crumbled
  • 1 tsp lemon juice
  • 1 tsp olive oil
  • 1 TBSP water
  • 1 tsp dried capscicum flakes (optional)
  • salt and pepper

Method

1. Drain and rinse cannellini beans
2. Add beans and all other ingredients (apart from salt and pepper) to blender
3. Blend until smooth and creamy
4. Season to taste with salt and pepper
5. Try not to eat too much and give yourself a tummy ache like I did – it’s quite rich!

This recipe is definitely a keeper. Next time I’m going to add sun dried tomatoes and basil. This definitely beats store-bought hummus!

http://www.healthytippingpoint.com/2011/08/holy-deliciousness-hummus.html

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One thought on “Almond Butter, Pancakes, Salmon and Hummus

  1. […] enjoyed the Cannellini Feta Hummus I made at lunch so much, I had to incorporate it into my dinner last night too. It was another […]

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