Mini Oat Pancakes With Guacamole Topping#SundayFunday

Gluten Free, Sugar Free & Low Carb pancakes are very tasty and healthy and make a delicious breakfast! A healthy breakfast ready in 15 minutes!

Ingredients 

80 Grams Oatmeal - I used quick cooking oats 

2 Eggs
Olive Oil/ Desi Ghee Or Butter - as required
¼ Teaspoon Salt
For The Guacamole Topping
1 Avocado Salt & Black pepper to taste 

Juice Of One Lime
5 Cherry Tomatoes - finely chopped
1 Scallion/ Spring Onion - finely chopped
Method

In bowl add the oats, salt, eggs and mix well. Grease a nonstick pan with little oil or ghee and make small mini pancakes. 

Let them cook till golden on both sides. 

Flipping after each side is golden. Fry on both sides until done.

For The Guacamole Topping 

Remove the stone and cut the avocado. Scoop out the flesh of the avocado with a tablespoon. add the salt, pepper and lemon juice mix well mashing it. then add the chopped cherry tomatoes and spring onion and mix well. 

Spread the filling on each pancake and enjoy these for breakfast or a quick dinner. Enjoy your meal!
Labels: Pancake, Oats, Gluten free, Sugar Free, Guacamole, Avocado, Scallions, Cherry Tomatoes, Healthy, Breakfast, Healthy Dinners, American, International Cuisine

For Sunday Funday we are celebrating National Oatmeal Month, check here to see other recipes.

• Sizzling Tastebuds: Almond meal Muffins with Oats and Honey 
• Sid's Sea Palm Cooking: Cranachan Trifle 
• Food Lust People Love: Goetta - Cincinnati Breakfast Sausage 
• Palatable Pastime: High Protein Scottish Porridge Oats 
• Karen's Kitchen Stories: Maple Pecan Oatmeal Scones 
• Sneha's Recipe: Mini Oat Pancakes With Guacamole Topping 
• A Day in the Life on the Farm: Mud Cookies 
• Mayuri's Jikoni: Oatmeal Banana Quick Bread 
• A Messy Kitchen: Oatmeal Honey Date Loaf 
• Amy's Cooking Adventures: Orange Cranberry Baked Oatmeal 

Keto Salami & Egg Cups#SundayFunday

An easy keto one net carbs per serving for breakfast or brunch, can be meal prepped in minutes! Keto egg cups are a perfect egg muffin replacement. Salami and eggs - such a great combination, and these tasty cups are so much fun to make and eat! What I like about these egg cups that you can have fun with the toppings.

Just add whatever you like to spice up these muffins. They are so fun to make and then enjoy!! They're delicious, filling, festive and pretty.

Ingredients
Olive Oil spray
Salami slices
10 Eggs
Salt & Black pepper to taste
Optional Garnish
Chorizo slices
Sliced Black Olives
Fresh Basil
Pinch red pepper flakes
Pinch dried parsley
Shredded Cheddar Cheese
Method
Preheat the oven to 180°C. 

Lightly grease the bottom and sides of a muffin pan with olive oil and place them on a baking sheet.
Place one salami slice on the bottom of each ramekin, then arrange more slices around the sides, overlapping. 

This will be the salami "cup" that holds the eggs. Add a little shredded cheese at the bottom. Break an egg into each "cup." 

Season the cups with salt, pepper. 

Sprinkle a little cheese on top, garnish with olives, basil leaves.
Bake until the whites are set, about 20 minutes. Gently run a knife around the edges of each cup. Slide a spoon underneath each egg to release it. 

Serve immediately.
My Notes 
This is one of those recipes where it's best to make only as many as you think you'll be able to eat right away. However, if you end up with leftovers, you can keep them in the fridge in a sealed container for up to two days. Reheat them in the microwave or enjoy them cold. I don't recommend freezing the leftovers.

Labels: Muffins, Breakfast, Black Olives, Egg, Salami, Keto, Basil, Low Carb, Sunday Funday

• Blue Cheese Spinach Fig Tarts by Food Lust People Love
• Cheese Muffuletta (Vegetarian) by Palatable Pastime
• Chicken Fajita Foil Packets by A Day in the Life on the Farm
• Heirloom Tomato & Whipped Feta Sourdough Sandwich by Our Good Life
• Keto Salami & Egg Cups by Sneha's Recipe
• Muddy Buddy Marshmallow Brownies by Amy's Cooking Adventures
• Pesto Pasta Salad by Mayuri's Jikoni
• Quick Pork Liver Pâté by Karen's Kitchen Stories

Hung Curd Veggie Sandwich#SundayFunday

This is an healthy sandwich, no cream or mayonnaise! Try this healthy hung curd sandwich with the goodness of veggies for your breakfast or brunch. It's quick, delicious and filling.
Makes 2 Sandwiches
Ingredients
4 Bread slices
½ Cup Hung Curd
¼ Cup Finely Chopped Cabbage
¼ Cup Finely Chopped Carrot
¼ Cup Finely Chopped Capsicum
¼ Teaspoon Chaat Masala
1 Tablespoon Chopped Coriander Leaves
3 Tablespoons Mint Chutney
Salt to taste
½ Tablespoon Ghee/Butter
Sandwich Masala to sprinkle - optional
Method

Mix hung curd, chopped vegetables , chaat masala and salt to make filling.

Filling is ready

Toast the bread slices with ghee/butter on a grill pan

only on one side.

Take a bread slices which side is toasted, apply the mint chutney generously.

Top it with the hung curd filling. 

Sprinkle Sandwich masala.

Close with another bread slice.

Grill it till crisp on a tawa or a sandwich grill. 

Healthy , quick,  easy Hung Curd Sandwich is ready for your  breakfast.

Labels : Healthy,  Breakfast, Brunch, Snacks, Hung curd, Vegetarian, Mint, Chutney,  Kids Delight, Serves Two, Sunday Funday

• Caramel Pulled Pork Banh Mi Sandwiches by Karen's Kitchen Stories
• Chicken Caesar Wraps by Amy's Cooking Adventures
• Family Favorite Tuna Salad by Food Lust People Love
• Grilled Cheese Extra Ordinary by Sid's Sea Palm Cooking
• Hung Curd Veggie Sandwich by Sneha's Recipe
• Pie Iron Philly Cheesesteak Sandwiches by Day in the Life on the Farm
• Sunflower Pesto Turkey Sandwich by Our Good Life

Quinoa Idli#AlphabetChallenge

Quinoa idli is a healthy variation for breakfast or even as a meal. This quinoa idli is very soft, you can try this as an alternate for the usual white idlis atleast once in a while.You can serve this idli with chutney, sambar or podi. These idlis taste really good and it's a great way to add protein in your diet. 

What I like about these Quinoa Idlis that ..
They are protein packed.
They are more wholesome than plain rice idlis.
They make a filling breakfast or lunch.
They are vegan and gluten-free.
They are easy to make with few ingredients.
Ingredients
¾ Cup Quinoa
1/3 Cup Idli Rice
1/3 Cup Urad Dal
1 Teaspoon Fenugreek seeds
1/3 Cup Heaped Poha
1 Teaspoon Sea Salt or to taste
Method

Wash and soak urad dal well and soak it along with the fenugreek seeds together for 4 hours, drain the water and but do not throw the water. This water will be used to grind the dal and the rice quinoa.
Wash the rice and quinoa very well and soak them together for at least 4 hours.
Before you start to grind wash and soak the Poha.

Just before grinding the dal and fenugreek seeds drain all the water and keep aside. Grind this to a smooth past using the water which we soaked the urad dal, use a little water as possible. Remove this on to large pot/vessel.
Now drain and grind the quinoa and rice, add little water as possible to grind this since (quinoa leaves water, so while grinding so add water carefully). Sprinkle water as and when it sticks to the sides, do not add to much water at a time.

Transfer the batters to the pot along with ground dal. Add salt to it. Mix well with hands to make it fluffy.
Close with lid and set aside for 8 hours or overnight for fermenting. 

Grease your idli plates with oil, take a laddle full of the batter and pour into the mould.
Steam cook for 12 to 15 minutess or until a knife or toothpick inserted inserted into the idlis comes out clean . Remove the idli plates, let it cool a little .

Dip a knife in water and run it on the sides and then the bottom, remove the idlis.

Serve hot with chutney and sambar. 
Labels: Alphabet Challenge, Quinoa,Idli, Vegan, Gluten free,Healthy, South Indian,Breakfast,Main course

Let's take a look at the recipes being shared today with Alphabet "Q" 

Food Lust People Love: Shrimp and Quail Egg Garden Salad

Sneha’s Recipe: Quinoa Idli 

Jolene’s Recipe Journal: Blueberry Banana Quick Bread 

Karen’s Kitchen Stories: Sourdough Quinoa Bread 

A Messy Kitchen: Roasted Cauliflower Quiche 

Mayuri’s Jikoni: Nectarine Quinoa Salad 

A Day in the Life on the Farm: Shrimp Fajita Quesadillas 

Magical Ingredients: Queso Dip 

Culinary Cam: Quince Sharlotka 

Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Parmesan Potato & Zucchini Crustless Quiche 

Blogghetti: Ham and Broccoli Quiche 

Grilled Peanut Butter & Jelly Sandwich#Alphabet Challenge

This is peanut butter and jelly with a twist. The kids and adults will love it!
Serves 2
Ingredients
2 Tablespoon Butter
4 Slices White Bread
2 Tablespoons Any flavor fruit jelly - used Strawberry
2 Tablespoons Peanut Butter - I used Sugar Free
Method 
Heat a griddle or skillet.

Spread butter on one side of each slice of bread. Spread jelly on the unbuttered side of one slice of bread; spread peanut butter on the other unbuttered side. Place bread slices together, so peanut butter and jelly are in the middle. 

Grill on the preheated griddle until golden brown and heated through, about 3 - 4 minutes per side.

Serve hot enjoy with a cup of tea or hot cocoa!
Labels: Peanut Butter, Jelly, Sandwiches, Breakfast, Grilled,  Serves Two, Alphabet Challenge 

Let's take a look at the recipes being shared today with Alphabet "P" 

  

• Food Lust People Love: Easy Pastina Soup 
• Sneha’s Recipe: Grilled Peanut Butter & Jelly Sandwich 
• Jolene’s Recipe Journal: Peas and Pepper Pasta Salad 
• Karen’s Kitchen Stories: Pasta and Pea Soup 
• Mayuri’s Jikoni: Pineapple Salad 
• Blogghetti: Easy Pumpkin Pie Crescent Rolls 
• A Messy Kitchen: Maple Pecan Fudge 
• A Day in the Life on the Farm: Pasta with Preserved Lemon 
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Peach Crumble Pound Cake (Cake Mix Recipe) 
• Culinary Cam: Brunede Kartofler (Danish Caramel Potatoes) 
• Magical Ingredients: Pepper and Cheese Dip

Roasted Pumpkin Hummus Veggie Wrap#SundayFunday

I loved this Roasted Pumpkin Hummus, so made this again and used to make wraps. For this I used lettuce, green pepper (capsicum), tomato, carrot, cucumber and cheese for stuffing, and homemade tortilla for the wrap.

It's easy-to-make and super yummy as we get in restaurants! 

Ingredients 
Roasted Pumpkin Hummus - see recipe here
1 Tablespoon Garlic Infused Olive Oil
¼ Teaspoon Cumin powder
½ Teaspoon  Ranch Spice Mix
Salt to taste
1 Small Clove Garlic - minced
1/3 Cup Black Beans or Red Beans - soaked & boiled
½ Cup Chopped Red & Green Capsicum
1 Medium Tomato - deseeded & finely julienne
4 Whole Wheat Tortillas
¼ Cup Shredded Cheddar Cheese

1 Cube Cream Cheese
1 Tablespoons Chopped Coriander leaves
1 Tablespoon Oil
2 Small Green chillis - finely chopped
2-3 leaves Lettuce Leaves
1 Small Carrot  - shreded
1 Small Cucumber - peeled, de seeded & shreded 
Roasted Tomato Salsa Sauce   as required
1 Tablespoon Lemon juice or to taste

Method

Soak the black bean for 3 hours and then boil them in a pressure cooker in 2 cups water till done.

Heat a skillet with garlic infused oil over medium flame. Add the onions, cumin, and salt and cook stirring occasionally for 3 to 4 minutes until they just start to turn golden.
Add the garlic and cook for a minute. Add the capsicum and toss them, now add the  ranch seasoning spice mix, cook for a minute, stirring. Add the beans and cook for a minute more, taste for salt , add accordingly. Remove from heat. Add the coriander leaves, green chillies  and cream cheese mix well,  set aside.

Place whole wheat tortilla on a work surface, spread 1 or 2 tsp of Roasted Pumpkin Hummus over it, leaving an inch at the border.

Add a large spoonful of the beans in the center of the tortilla

lettuce, tomato, shreded carrot, cucumber.

 Top it with Roasted Tomato Salsa Sauce and grated cheese as per you taste.

Then finally roll it. like wise make the rest

Enjoy with an extra spoon of hummus or your favorite sauce! 

Or you can grill these in a sandwich toaster and then enjoy!!

Enjoy a satisfying, healthy, veggie packed breakfast or lunch.  

My Notes

I used a little butter while grilling the tortilla to make it crispy.You can use a pan too to toast these. 
Salsa sauce is optional.
You can add other veggies as well like spinach, radish, etc. I used whatever available at home.
Make this a head and cling wrap them, when needed just toast/grill and enjoy.

Here are some of the other wraps 

Mutton Kebabs Wraps
SFC Twister Wrap 
Fruity Rice Paper Rolls 
Kolkata Style Egg Roll/Wrap 
Chicken Fajita 

Huevos Rancheros Breakfast Burritos  

Lables : Breakfast, Make Ahead, Black Beans, Capsicum, Carrot, Cucumber, Lettuce, Mexican, Wraps, Mexican, Whole Wheat, Tortilla, Vegetarian, Brunch, Sunday Funday

• Brownie Pizza by A Day in the Life on the Farm
• Copycat Hobi's Bites Original Hot Crackers by Food Lust People Love
• Crunch Bars (copycat) by Karen's Kitchen Stories
• Donuts & Chicken Strips by Amy's Cooking Adventures
• Roasted Pumpkin Hummus Veggie Wrap by Sneha's Recipe
• Walking Taco by Mayuri's Jikoni