Recipe Swap
Lisa's request for WLS friendly recipes made me think that it might be a nice idea to try to a Recipe Swap. I'll post one of mine, you post yours and we'll all enlarge our new cooking repetroire. I know that before I had my WLS, I cooked more like Paula Deen. I was worried that I would never be able to make anything WONDERFUL again. I'm glad to say, that as I approach my four year anniversary, I have learned to make a number of adjustments that allow me to fully enjoy cooking and eating what I cook without sacrificing flavor or my health. I hope you will enjoy my recipe and look forward to see what you have come up with. Please share whatever you love to make, no matter where you are in your journey.
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Sweet Zucchini and Ricotta Pancakes
1 medium zucchini, grated
1/2 cup Ricotta Cheese (I sometimes substitute cottage cheese that I blend to a smooth consistency in my blender or food processor. )
1/4 cup flour
1 1/2 Tbs sugar free syrup (I used SF Vanilla)
1/2 tsp Cinnamon
1/2 tsp Pumpkin Pie Spice
1 Egg, beaten
1 Tbs Canola Oil
1. Combine all ingredients but oil. Heat oil in a nonstick pan. Drop dollops of zucchini mixture into pan and cook in batches. Flatten with a spatula and cook about three minutes each side till golden.
Servings: 8
Nutrition Facts
Serving size: 1/8 of a recipe (1.9 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients. One of the recipe's ingredients was not linked. This ingredient is not included in the recipe nutrition data.
Amount Per Serving
Calories 64.74
Calories From Fat (50%) 32.58
% Daily Value
Total Fat 3.69g 6%
Saturated Fat 1.1g 6%
Cholesterol 31.2mg 10%
Sodium 30.7mg 1%
Potassium 100.75mg 3%
Total Carbohydrates 4.89g 2%
Fiber 0.49g 2%
Sugar 0.56g
Protein 3.27g 7%
Barbara
ObesityHelp Coach and Support Group Leader
http://www.obesityhelp.com/group/bcumbo_group/
High-264, Current-148, Goal-145
Enjoy!
Lisa