Quinoa Crepes

When one decides to feed their body differently

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There are cravings, and then there is .. miss

A lesson I needed to re-remember.  It's reverence dulled by time, just how difficult it can be when one decides to change the way they eat.  This past weekend a new group of challengers listened intently as the concept of clean-eating was explained.  When the floor opened for questions each started with three little words, “Can I eat .. (?)”

“Low-fat yogurt with fruit?”     Nope

“My favorite granola bar, the box says it's healthy(!)”    Loaded with sugar, nope

“How about the 100 calorie snack pack of fruity things”   Not so much

“Well then, what?”

Little did they know that a similar scenario had played itself out, just a week earlier at the kick-off meeting for Venice Nutrition's 8-Week run.  In fact, with many of the same coaches and instructors who'd shared their stories earlier in the morning.  The veterans, if you will.

That evening we too had listened, and when Q & A rolled around, our first words were “Can I eat ..(?)” 

“Greek yogurt? or  Cottage Cheese?”  Nope, no dairy

“Protein bars? Protein Shakes”  Nope, no bars during detox and maybe only a handful of kinds after.  Protein Powder if it meets strict guidelines

Oh, and don't forget only water-based vegetables.  Nothing with caffeine, and we'll be gluten-free

Silence

“Well then, what?”

Day 1, meal one.  I stared into the fridge, and everything familiar was out-of-bounds.  I scrambled a few egg whites with veggies.  It was different, but ok.  Snack time, my hand instinctively reaching for the cottage cheese.  Ack(!) back it went

All of a sudden, my familiar foods were gone, and it wasn't a cravings per se.  No, this was different; this was MISS.  At the top of the list?  Greek yogurt pancakes, I'd eaten them every day, in some fashion, for at least the past nine months

I could venture out into the culinary world, always knowing they'd be the familiar friend when I returned

I searched for a pancake-type replacement, trying all sorts of gluten-free flours, without a lot of success.  Then it occurred to me, what if I chose a flour that was naturally gluten-free, to begin with, and go from there.  Several great ones already filled our cupboard:  almond, buckwheat, coconut, millet, quinoa, rice flours, and teff.

This recipe combines quinoa and brown rice flours, with a result that's nothing short of delicious.  Especially when topped with fresh or roasted berries, and hemp vanilla sauce.  It did the trick

Now in the morning instead of a griddle on the counter, a crepe pan is on the stovetop, the puppies are at my feet, and I've got some in the fridge for snack time

Life is starting to find its rhythm again, slowly but surely.  One go-to recipe at a time

Enjoy!

xoxo

~ Adapted from The Quinoa Revolution