Gluten Free Crepes

My son, in general is a good eater. There are times though when he goes through faces and you can't quite please him unless he can indulge himself with bread. I don't like the idea of him eating carbs in excess. I know there are healthy carbs but at the end they turn into sugar and can create an emotional havoc in a person. 

The recipe I developed contains carbs, but the grains I use are also full proteins. Especially quinoa which contains all amino acids and it's considered a full protein. I also like to add a little almond meal for extra protein. The recipe is gluten free because I can't eat gluten and I like crepes a lot. Second, the grains I use have more nutrients than the whole wheat flour and how I mentioned , have a lot of proteins 

Serve with fruits, fruit spreads, ample syrup , honey, cheese etc. My son eats them plain and I like them with crumbled feta cheese.

Ingredients:

3 eggs

1 can coconut milk 

2/3 cup quinoa flour 

1/3 cup garbanzo bean flour 

1 cup arrow root 

2 Tbsp. Almond meal 

1 Tsp. raw unfiltered honey (optional) 

2 Tbsp. extra virgin coconut oil 

Beat the eggs in a bowl with a whisk. Add coconut milk . Add flours, arrow root , almond meal, honey and mix well until  you have a homogeneous batter. If it's too thick you can add some more liquid and if you think it's too  runny add a spoon or two quinoa flour. 

In a skillet, melt coconut oil. Once when it melted return to a cup. With a dipper, spread batter evenly on the skillet. After few seconds to a minute flip the crepe and bake on the other site. Repeat the same procedure until there isn't any batter left. 

Lentils Garbanzo Beans Soup

For this soup, as a busy mom, I used organic and BPA free canned lentils and garbanzo beans . Also this last fall I manged to buy tomatoes from the farmers market and canned my own whole tomatoes and tomato puree. Needless to say that I am very proud of myself :))) . The rest of the ingredients are fresh and organic. This soup is vegan and gluten free. You can adjust the amount of the spices to your own preference . We like our food well seasoned and this blend might be a little too strong for you. But also it may not be strong enough . Therefore change the amount according to your taste.

I know that some people won't eat anything without meat . If that's your case , you can cut in small pieces chicken breast and cook it with the rest of the ingredients. This will give an additional flavor to the soup. 

Serve the soup with freshly chopped cilantro . If you don't have fresh you can use dried like I did today. And please don't pay attention at the blue color in the picture. I took this photo in the dark and  my try to modify it in Picasa wasn't very successful . Soup though, still tastes fantastic ! 

Ingredients 

1 can organic lentils 

1/2 can organic garbanzo beans 

1 cup whole canned tomatoes cut in quarters 

1 carrot , sliced 

1 1/2 celery stalk cut in small pieces 

1 small onion chopped finely

1 quart water 

1 Tbsp. Extra Virgin Olive Oil 

1/2 Tbsp. paprika powder 

2 Tsp. Curry powder 

1/2 Tsp. Ground Coriander 

1/2 Tsp. Ground Cinnamon 

2-3 Bay leaves 

Sea salt 

Cilantro to garnish the soup. 

In a pot combine lentils and garbanzo beans. Add water, carrots , celery, onion, bay leaves and olive oil. Cooking on a medium heat until carrots and celery are cooked but careful not to overcook them. Add tomatoes and cook until some of the water evaporated. Add paprika powder, curry, coriander, cinnamon and salt. Serve with some chopped fresh cilantro. Yields 4 servings.