As the weather gets colder, I’m craving ALL the comfort food. Pasta, Pancakes and Breakfast Food are my comfort foods – what are yours?
I wanted to add more protein to my favourite comfort foods this week, to give me lasting fullness and support my lean body mass. My fav comfort food recipes are natural low in protein!
Grab the following recipes below:
Pumpkin Protein Pancakes
Tempeh Bolognese w/ Chickpea Pasta
Tell me which ones you’d like to try!
Pumpkin Protein Pancakes
- 1 Cup All-Purpose Flour
- 1 Cup Almond Flour
- 6 Tbsp Protein Powder
- 2 Tsp Baking Powder
- 2 Tsp Ginger
- 2 Tsp Cinnamon
- 1 Tsp Nutmeg
- 1/4 Cup Pumpkin Puree
- 1 Tbsp Maple Syrup
- 2 Cups Almond Milk
- In a bowl, mix together the dry ingredients.
- Add the pumpkin and maple syrup to the dry ingredients bowl and stir.
- Slowly pour in the almond milk as you whisk with a fork to form a smooth, thick batter. Set aside.
- Add one tablespoon of batter at a time to a frying pan (headed over medium heat) and fry for 30 to 40 seconds, until bubbles start to form. Then flip and cook for a further 30 seconds.
- Repeat with the rest of the batter until you have made all the pancakes.
- Serve with your favourite toppings and enjoy!
- 16 Oz Extra Firm Tofu
- 1/2 Red Onion
- 1 Red Pepper Sliced
- 4 Cup Kale
- 1 Tsp Garlic Powder
- 1 Tsp Ground Cumin
- 0.5 Tsp Chili Powder
- 0.5 Tsp Turmeric
- Pat tofu dry and roll in a clean, absorbent towel with something heavy on top, such as a cast-iron skillet, for 15 minutes.
- While tofu is draining, prepare sauce by adding dry spices to a small bowl and adding enough water to make a pourable sauce. Set aside.
- Prep veggies and warm a large skillet over medium heat. Once hot, add olive oil and the onion and red pepper. Season with a pinch each salt and pepper and stir. Cook until softened – about 5 minutes.
- Add kale, season with a bit more salt and pepper, and cover to steam for 2 minutes.
- In the meantime, crumble the tofu with a fork into bite-sized pieces.
- Use a spatula to move the veggies to one side of the pan and add tofu. Sauté for 2 minutes, then add sauce, pouring it mostly over the tofu and a little over the veggies. Stir immediately, evenly distributing the sauce. Cook for another 5-7 minutes until tofu is slightly browned.
- Serve with high protein bread and enjoy!
Tempeh Bolognese with Chickpea Pasta
- 1 Onion Diced
- 4 Cloves Garlic Minced
- 8 Oz Tempeh
- 1 Tbsp Dried Basil
- 1 Tsp Chili Powder
- 28 Oz Diced Tomatoes
- 1/4 Cup Water
- 1/4 Cup Nutritional Yeast
- 3 Cup Chickpea Pasta Cooked
- Heat the oil in a large skillet over medium-high heat. Add the onion, and sauté until it just begins to brown, stirring frequently.
- Add the garlic, and cook for 2-3 minutes, more, until it has just softened.
- Now add the tempeh crumbles, and sauté with the onions and garlic until the tempeh begins to brown – about five minutes. Then add the spices.
- Add the diced tomatoes, water, and nutritional yeast and stir well to combine. Reduce the heat to medium-low, and let the bolognese simmer for about 20 minutes, stirring occasionally.
- Serve over chickpea pasta, with extra nutritional yeast sprinkled over the top.
Protein Overnight Oats
- 1/4 cup prunes diced
- 1 banana
- 1 tbsp maple syrup
- 1/2 cup oats
- 1/2 cup almond milk
- 1/2 cup yogurt greek or plant-based
- 1/4 cup pecans
- Chop up the prunes and banana.
- Mix all of the other ingredients together and top with pecans. Enjoy!