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Blueberry pancakes �
3 egg whites beaten till frothy
add 1/8 cups yogurt
combine and add scant 1/4 cup of whole wheat or other flour + dash of nutmeg + 1/2 tsp baking powder
Add 2 Tbsps of Olive Oil
add 1/2 banana peeled and diced
add 1/2 cup frozen or fresh blueberries
dash salt if desired
Combine all above with whip or mixer - batter should be thick as cake batter. If not add little more flour
Cook in electric fry pan 300 degrees F with a coating of canola oil for 5-7 minutes per side or less for thinner pancakes. Rule of thumb when all the bubbles burst, it is time to flip and cook on the 2nd side. If using stovetop, cook low to medium heat so do not burn pancakes
Bon appetit! Enjoy!
*saving this thread to read later and find some amazing new recipes to make* :D
Pickled Watermelon Rind 
Cut your melon and remove the red melon flesh (for eating later).
Trim the green part of the rind and discard. You are left with the white part which might still have a little red flesh on it, that's okay.
Cut the white flesh into stripes.
Heat 2 cups of water with 1 cup of vinegar of your choice, add your favorite spices (I use 1 Tb asian seasoning and 4 one portion packets of stevia).
Add water melon rind
Simmer for abt. 5 min.
Put the rind in a clean jar and fill up with the liquid, make sure your spices are added.
Close jar and let cool down. Refrigerate. Ready to eat after 1 week (if you can't wait after 2 days 
)
Enjoy!
Recipe for High Hat Popovers: Decide what kind of cups or pans you will use. For highest popovers I use a commercial popover pan but I do not have nonstick https://www.amazon.com/Bellem.../dp/B00WX9KKTW/ref=sr_1_9.... If you are using oven proof well oiled or buttered cups instead of pan, fill them only half full and reduce cooking time if they get too dark.
Move upper rack to lover position with 9-10 inch clearance from broiler coil or top of oven whichever is lower. Preheat oven to 475 and check with oven thermometer. Beat with whip 5 Jumbo Egg Whites and 2 yolks until frothy. Add dash of salt or pinch of salt and 1 cup of milk (I use nonfat). Whip. Add a little at a time, 1 cup of white flour (whole wheat flour makes them heartier but not as wispy) whipping gently. Batter should have small lumps. Do NOT overbeat or they will be more like cake. Electric beaters overbeat so I use a whip. I use either Pam oil spray or I put on Canola oil with pastry brush coating inside and top of cups or pan. Fill the cups (1/2 full) or popover pan with lip (3/4 full) and put in 450 degree oven for up to 20 minutes (popover pan) or 15 minutes for cups only 1/2 full. If viewing window check that popovers are not too dark. If you open door for more than a second, popovers may fall. Turn temp to 350 and leave in 15-20 minutes depending on how dark they are. Remove when done. Popovers should easily come out of pan or cups. Serving warm is how I like them best, but leftover popovers can be kept in sealed bag in refrigerator and heated in toaster oven, NOT microwave if want firm popovers. Enjoy!
@soulsings
I am definitively going to try this one! Sounds like an easy way to get good protein.
Here is my chili recipe - I cook veggies first in canola oil until tender then add other ingredients and simmer for a couple hours on low heat. Here is the recipe
Simple Chili
Saute 10 minutes in pan with oil covering the bottom one 8-12 oz package of frozen diced onions and
One 8-12 oz package of precut or shredded carrots
Add 1 - 15 ounce cans of tomato sauce or crushed tomatoes
Add 1 - 15 ounce cans of cooked beans (drain the fluid first)
2 cups of water or use the fluid from beans up to 2 cups
1 pound of cooked hamburg or soy sausage or any meat substitute or 1/4 inch cubes of tofu preferably Firm or Extra firm
2 to 3 tbsp of Chili Powder depending on how hot you want it
1 tbsp Cumin (optional)
1 Tbsp Garlic Powder
2 Tbsp of Onion Powder
Cayenne to taste if not spicy enough
Simmer on low heat or in crock pot stirring every 20 minutes if possible for an hour
Salt to taste (may not need) taste first
@soulsings, Chili, yummy! I can't wait til I find and move into my new apartment with Chloe, and can actually cook again in my own kitchen! Thanks for the recipe, Sings!
@purpleTree4652 congrats on getting your new apartment. Thanks for the kudos.
@soulsings, thanks but I didn't get it yet.
@soulsings
Awesome soulsings! Love that you included a vegan option with tofurky 
Candied Sweet and Spicy Bacon, you need a dehydrator. Fantastic! The smell alone makes it worth making!
Prep: 12 hours 10 minutes
Dehydrate: 6 hours
10 strips of bacon cut in half. 3 tablespoons soy sauce, 3 tablespoons brown sugar, 2 tablespoons garlic chili sauce, 2 teaspoons sesame oil, 2 teaspoons mirin (rice wine vinegar).
Combine all ingredients into a bowl until well mixed. Place the cut bacon and marinade into a sealable plastic bag mix well. Marinate in the fridge for 12 hours or overnight. Place the bacon evenly between the deydrator trays. Dry at 165 degrees for 6 hours or until done.
Also google japanese pancakes these too go great together!
@Nickie2442, Thank goodness I don't have a dehydrator because that recipe sounds so good. I would definitely make it and I'm on a diet. I've lost 70 pounds so far.
@purpleTree4652 congrats on your efforts to find a weight you feel comfortable with.
@soulsings, I'm not done yet. I've got about another 35 to 40 pounds to go. But, thanks anyway.
@purpleTree4652 you are well on your way. The hardest thing is to maintain the determination to keep on the same habit as one had on the reducing part of it.
For me the maintaining is even harder than the losing part. I try to get my mental habits in place so I am not feeling deprived. When I eat, I think with gratitude on all that have been responsible to bring the food to my table. Rather than focus on sacrifice I focus on gratitude. It helps me when I get into maintenance mode.
@soulsings, yes, the gratitude is important. So you've lost weight, too? I try to look at food as just fuel. It doesn't really matter that it isn't some super delicious item. It just matters that it is healthy fuel that will keep me going to the next meal.
Vegan Mousse Au Chocolat 😋
1 package (340 grams-12 ounces) organic silken tofu at room temperature, drained (this is the soft tofu)
3 TBsp Cocoa powder (I take Hershey's 100 % cacao natural unsweetened 1 % fat)
5 portion packets stevia sweetener or any sweetener you like
Mix well by hand or with blender
Optional: Top with berries or any fruit you like and a Little chocolate syrup
That's it 😁 - Enjoy
@amiablePeace77 nice easy recipe. A sub for chocolate is Carob. Use same amount but probably need less sweetener because Carob is not so bitter as chocolate.
@soulsings
Great idea soul! Will try, I like the bitterness of the choc powder but not everyone does so good to have an alternative
Ami's Crackers
2/3 cup of whole wheat flour
1/3 cup of white flour (or also whole wheat flour)
1/3 cup of lentil flour
2 TBsp of seeds (example chia) (optional)
1/2 tsp baking powder
1/4 tsp or less salt (optional)
optional spices: I use 1/4 tsp cayenne pepper, 1/2 tsp majoram/thympe mix
1 cup of water (or more)
Mix all together thoroughly to get a very smooth paste which can be easily spread on a lined baking sheet (18 x 13)
Bake at abt. 200 C (400 F) for about 25 minutes. Test if middle part is crispy, if not bake a little longer or just leave dough in switched off oven until cool down.
You can now break them into pieces and enjoy as snack in between or with a meal.
If you have any ideas for modification of this recipie please share here
@amiablePeace77 I like this idea of making crackers.
One person that did this baked for 10 minutes and then took out and made grooves in the flour and then put back in the over for 20+ minutes like you said to make sure crisps in the middle.
@soulsings
Soul, I bet those are some really tasty blueberry pancakes! Intresting ingredients!
@soulsings
Soul, I bet those are some really tasty blueberry pancakes! Intresting ingredients!
Hi everyone, this is not a special recipie, actually very basic but I thought I share it with you so those who can't take any diary products like milk or simply prefer sugar free chocolate can do their own treat. Having a small piece every night provided health conditions allow it, can be healthy.
So, here we go
4 TB of dark, 100 % natural and unsweetened, preferably cholesterol free chocolate powder
Stevia sweetener powder to taste
Enough organic coconut oil to make a thick but still liquid paste
Mix
Pour into icecube trays (the ones for very small ice cubes or simply poor on a freezer proof plate) , freeze for 30 min.
et voila
You can keep chocolate in fridge after freezing.
