3 Off-Season Recipes by B Pak

Oatmeal Pancakes

1 Serving.

Ingredients:

• 1/2 c gluten free rolled oats, ground
• 3 egg whites
• 1 Tbsp coconut oil
• Dash of vanilla almond milk
• pinch of salt
• 1 tsp baking powder
• 1 tsp cinnamon
• 8 drops stevia

Directions:

1. Mix ingredients together into ‘pancake’ and pan fry accordingly.
2. Top with organic maple syrup.

Pumpkin Spice Waffles

1 serving

Ingredients:

• 2 cups Pumpkin Spice Muscle Egg
• 6 Tbsp coconut flour
• 1/4 cup pumpkin
• A dash of cinnamon, pumpkin spice, vanilla and cocoa powder

Directions:

1. Blend all ingredients.
2. Cook in waffle iron. Pour calorie free syrups over the top to serve.

 Asian Turkey Burgers with Wasabi Mayo

 2-4 Servings
 

Ingredients:

• 2 lbs ground turkey
• 1-inch piece of ginger, minced
• 1 Tbsp (gluten-free) soy sauce
• 2 eggs
• 1 c (gluten-free) breadcrumbs
• 1 tsp sesame oil
• 4 green onions, diced
• 1 cucumber, sliced thinly
• 1/2 c pickled ginger, drained
• 1/2 c rice vinegar
• 1 tsp salt1 packet stevia
• 1 Tbsp coconut oil
• 4 oz mixed greens
• Gluten-free burger buns
• 1/2 c Greek yogurt
• 1 Tbsp wasabi paste

Directions:

1. Mix turkey, ginger, soy sauce, egg, bread crumbs, sesame oil and green onions in a large bowl. Set aside.
2. Combine cucumber with ginger, vinegar, salt, and stevia. Set aside.
3. Shape turkey mixture into burger patties.
4. Heat coconut oil in a pan over medium-high heat. Working in batches, cook patties until brown (5-8 minutes).
5. Flip patties over and continue cooking until done (another 5-8 minutes).
6. Whisk Greek yoghurt and wasabi paste.
7. Drain cucumber mixture.
8. To serve, plate burgers (if desired, on buns) with greens, drained cucumbers, pickled ginger, and wasabi “mayo”.