Cooking up the pumpkin panckakes

Today is a pretty big day for this blog/channel. I managed to get my first video up on YouTube. I picked up a GoPro so you can look forward to a lot more videos now that I have the confidence in myself as I get leaner. The video can be found here: https://www.youtube.com/watch?v=n5RwYC-QJTQ. Keep in mind it is my first post and is a bit raw. It is a recipe for the cake that I had for dinner today.

For my day of eating I started the day off with some pumpkin pancakes. I recorded a video for these but haven’t had a chance to edit it yet and not sure about the quality. Here is the recipe and macros. I usually use whole wheat flour but decided to try something different today:

Ingredients:Salad for dinner with omelet

244g Pumpkin

4g baking powder

1/2cup of unsweetened almond milk

1 scoop Cellucor Cinnamon Swirl

184g egg whites

30g coconut flour

16C/8F/52P

Whisk everything together and cook over medium high heat about 2-3 minutes each side..

For the topping I mixed Fage 0, Polaner Sugar Free Raspberry Preserves, and both Whipped and Fat Free Cream Cheese. 14C/5F/17P

Here are the completed pancakes.

For mid-morning I had a salad with butter lettuce, tuna, spaghetti squash, and some sauerkraut with some Waldens farm bacon ranch. 16C/2f/22P

Tuna salad

Lunch was another salad with baby spinach, mushrooms, Nasoya shirataki noodles, spaghetti squash, ground elk, sauerkraut, and some Waldens Farms 1000 Island. 18C/10F/38P.

Elk salad

Guess what I had for dinner! A salad with baby spinach and sauerkraut. On top of that I made an omelet with 2 whole eggs, 4 egg whites, mushrooms and pork tenderloin and added some Waldens Farms. 11C/21F/69P.

 

Salad for dinner with omelet

For dessert I had another salad. Just kidding! I made a POV cake. I posted the video of it to Youtube as I mentioned above but the macros were 18C/6F/31P

The pork and sauerkraut I made in my slow cooker yesterday and they came out amazing. I’ll post a video of how I make it when I run out.