Three Ingredient Skillet Biscuits

These are so quick, so easy and so good! They don't require any dairy or gluten ingredients and are a perfect E addition to a meal. I eat this whole recipe, which makes four or five biscuits, as one serving, alongside an additional protein source and vegetable. These also make a good breakfast if you smother them with berry pudding. You might be more generous than me and choose to share, or scale up the recipe. Hope you enjoy it!

(Shown here in a supporting role as a foundation for strawberry shortcake. Lemon pudding serves as faux whipped cream.)

2 egg whites

1/3c quinoa flakes

salt to taste

Turn on the heat under seasoned a cast iron skillet and allow pan to get very hot. Do not oil pan; oil would smoke at this temperature. Meanwhile, using a fork, combine all ingredients. Plop into pan, cook a minute or two, then flip using a good metal spatula. Cook another minute or two and serve immediately. Bon appetit!

Notes

I do not use oil in this recipe because it would smoke in the very hot pan. However if you do not have a cast iron pan, run to local flea market as fast as you can-- I mean, use a stainless steel pan with a little oil.

Quinoa flakes can be purchased here, though they would probably be cheaper in the bulk section of your coop: http://m.vitacost.com/products/ancient-harvest-organic-quinoa-flakes-gluten-free-12-oz-7

If you do not currently have access to quinoa flakes and need to substitute oats, use a blender to chop them up before using them in this recipe: Full disclosure: I haven't tried this because I can't eat oats. ;)

Chocolate (or carob) Chia Seed Cream Pie

We've been really enjoying this for months, and somehow it slipped through the blogging cracks so I'm finally posting it now. It is a lovely snack or dessert and very adaptable. Since I'm now sweetener free, I use carob, which has a naturally sweet taste. I usually pour it into 1/2c mason jars and dole them out as desserts for lunches. Hope you enjoy it as much as we have! For people on THM, this is an S. Anyway, hope you enjoy it. Let me know if you like it! :)

1 can coconut milk (full fat or lite)

3T chia seeds

1 egg yolk (I often use 2, to get more nourishment into my family members)

1/4c cocoa powder plus eight drops stevia OR 1/4c carob powder

1t vanilla

1/2t orange oil

1T gelatin

1/4t salt

Heat coconut milk. Whisk in all other ingredients one by one, waiting to add gelatin until milk steams slightly. Continue to cook and stir until mixture thickens slightly. Bon appetit!

Note on September 23rd: I LOVE to double this recipe and put it in 1/2c jars. That makes a great pudding-to-go. I like to put the hot jars of pudding in a cold water bath so they seal, as this helps them keep (they must be refrigerated, of course). A double batch yields nine jars, which are great packed in lunches. 

Nutrition Facts for 6 Servings

Full fat coconut milk and chocolate:

fat 15g, protein 3g, net carb 3.5g

Lite coconut milk and chocolate:

fat 7g, protein 2g, net carb 2g

Full fat coconut milk and carob:

fat 14.7g, protein 2.4g, net carb  4.5

Lite coconut milk and carob:

fat 6.8g, protein 1.6g, net carb 3g

Note on 10/4/14: I most often make this with full fat coconut milk and carob, and add an extra egg yolk. It is delish this way and I make it more for my family than myself, though I occasionally will have one. Usually I get four servings per batch. To satisfy my own curiosity, I ran the numbers on this and found that the nutrition facts, served this way, are 23g fat, 4.23g protein, and a whopping 6.9 usable carbs.  If you are a THM, try not to add any other carb source to this S meal, but please do make sure to add another source of protein.