The Sexy Forever Recipe Bible (8 page)

4 slices multigrain bread

2 ripe tomatoes, sliced

Sea salt and freshly ground black pepper

4 fresh basil leaves

1 sweet onion (Vidalia or Maui), thinly sliced (optional)

Toast or grill the bread until lightly browned. Top with tomato slices, salt and pepper to taste, and fresh basil leaves. Add sliced Vidalia onion rings, if desired.

SERVES 2

FOR LEVEL 1 AND LEVEL 2
Brush the grilled bread with a good-quality extra virgin olive oil.

oatmeal pancakes with blueberry sauce

PROTEIN, HEALTHY FATS, CARBOHYDRATES, FRUIT
LEVEL 1, LEVEL 2

PANCAKES

¾ cup old-fashioned rolled oats

¾ cup whole wheat pastry flour

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon sea salt

1½ cups nonfat milk

1 large egg white, beaten

Grapeseed or coconut oil, for greasing the pan

BLUEBERRY SAUCE

2 cups fresh blueberries or 1 package frozen

1 teaspoon fresh lemon juice

½ cup nonfat yogurt (optional, for a creamier sauce)

For the pancakes:
Mix all the dry ingredients. Add the milk and beaten egg white and stir until combined.

Heat a griddle to medium high. Lightly coat the griddle with grapeseed oil, then pour about ¼ cup batter per pancake onto the griddle. When the pancakes bubble on the edges, slide a spatula under them and flip.

For the blueberry sauce:
Combine all the ingredients in a blender or food processor until smooth and well mixed. (Strain through a sieve if you like a smooth sauce.) Drizzle the sauce over the pancakes and serve immediately.

SERVES 4

irish oatmeal pancakes with raspberry sauce

PROTEIN, HEALTHY FATS, CARBOHYDRATES, FRUIT
LEVEL 1, LEVEL 2

1½ cups cooked McCann’s Irish Oatmeal (steel-cut oats) or quick-cooking oats

1 cup nonfat yogurt

½ cup nonfat milk

1 large egg white, lightly beaten

1 teaspoon baking soda

½ teaspoon sea salt

1 teaspoon vanilla extract

¼ cup All Natural SomerSweet

Grapeseed or coconut oil, for greasing the pan

Raspberry Sauce

Place the oats, yogurt, milk, egg white, baking soda, salt, vanilla, and All Natural SomerSweet in a mixing bowl. Stir until well blended. Allow to stand for 5 minutes.

Heat a griddle to medium high. Lightly coat the griddle with oil, then pour a scant ¼ cup batter per pancake onto the griddle. Cook for 2 to 3 minutes, or until golden brown, then flip with a spatula and cook for a minute more. Serve with raspberry sauce.

SERVES 4

raspberry sauce

CARBOHYDRATES, FRUIT
LEVEL 1, LEVEL 2

6 ounces fresh raspberries (about 1 cup)

¼ cup nonfat yogurt

½ cup All Natural SomerSweet

Bring the raspberries and 1 cup water to a boil in a small saucepan over medium-high heat. Turn heat to low and simmer for 15 minutes. Place the mixture in a sieve set over a bowl. Allow the mixture to drain, pressing lightly on the pulp to extract all the juices. Add the yogurt and All Natural SomerSweet. Stir until the All Natural SomerSweet has dissolved. Serve over the pancakes.

MAKES 1½ CUPS

cream cheese pancakes

PROTEIN, HEALTHY FATS
LEVEL 1, LEVEL 2

PANCAKES

One 8–ounce package cream cheese

4 large eggs, separated

2½ teaspoons All Natural SomerSweet

½ teaspoon ground cinnamon

Unsalted butter, for the griddle

SYRUP

3 tablespoons All Natural SomerSweet

4 tablespoons (½ stick) unsalted butter, melted

½ teaspoon ground cinnamon

For the pancakes:
In a medium bowl, mix the cream cheese, egg yolks, All Natural SomerSweet, and cinnamon until well blended.

In another bowl, beat the egg whites with an electric mixer until stiff peaks form. Fold the egg whites into the cream cheese mixture.

Heat a griddle to medium and add a little butter. Spoon about ⅓ cup of the batter onto the griddle. Cook until golden brown, 2 to 3 minutes. Flip and cook other side to a golden brown, adding butter to the griddle as needed.

For the SomerSweet syrup:
Mix the All Natural SomerSweet with the melted butter until dissolved. Stir in the cinnamon and pour over pancakes.

SERVES 4 TO 6

ricotta pancake

PROTEIN, HEALTHY FATS, CARBOHYDRATES
DETOX, LEVEL 1, LEVEL 2