It is Sunday so I decided to treat myself. The plate is not designed to be eye-pleasing, but it tastes great.
Nothing on the picture is burnt, that is in fact a normal ground-brownish coloration of the ingredients that I use, and they are different from average wheat flour or bread crumbs and are always darker. So my food can't be golden, especially not with hemp flour in a flatbread which is very dark, and ground flaxseeds instead of breadcrumbs for chicken drums.
I also like to scorch my pancakes/flatbread! Sorry, I just love to nuke stuff.
That pancake on the picture is medium fried.
I cook at home for over 20 years and leftovers are science fiction in our household. Actually, my kitchen is so deprived of leftovers that a cockroach would die of hunger... ( and one year it did, no joke).
I avoid eating meat for almost an entire week, due to my reaction to the usual animal proteins such as beef or pork. I opted to eat fish most of the time, or simply plant proteins. So once a week I serve myself a little bit of chicken.
I have lectin intolerance so my food contains no antinutrients, gluten, or artificial make-up, and it fits in any anti-inflammatory diet.
The recipe is quite simple and the only thing you need is a pot to cook noodles, a nonsticky pan to fry some vegetables and onion, and an air dryer oven to finish up those chicken drums.
Glass noodles are made from mung bean and pea starches, well cooked, cooled until white, drained, and then added to onions, leaks, and scallions fried in olive oil with some salt and salsa.
These can be found mostly in any health food shop, and one bungle ( it contains 5) is enough for 3 portions of the size shown in an image.
Chicken drums are coated into a mixture of freshly ground flax seeds, salt, and a dash of ground nutmeg and coriander, and then air fried in their own juices for about 20 minutes on 250 degrees Celsius ( if you own a stronger air fry oven then tune it a bit).
Flax seeds are FAT.
You have to keep seeds and ground seeds in the fridge because they can go rancid or stale like any other grease.
Unlike grease or oils, they are nutrient-rich, and will not burn at high temperatures. Composition is stable up to 200 degrees Celsius ( 350 Fahrenheit) with some changes above.
I can tolerate a little bit of a stupid sauce - so today I took some pepper chutney and preservative-free mayo. But you can use any, I will suggest Red Thai from Street Food ( or something around those lines).
It is also a type of chutney, sweet and sour, but a little bit hot. I choose sauces where there are no additions of soy, soy lecithin, grain flour, or something overly artificial. This one passed the testing and it seems ok.
I also had some pickled vegetables with my lunch. Pickling and cooking destroy most of the lectins, so pickled salads are also ok.
A pancake you see is in the fact a flatbread made of a few types of flour, which is the most complicated part of the meal, so I left it for the last. I prepare these for the breakfast, so I have enough for the lunch.
2 eggwhites
10 grams of carob flour
20 grams of tapioca starch
100 grams of millet flour
60 grams of hemp flour
20 ground flax seeds
salt
6 grams ( half of a small bag) of baking powder
water until liquidy ( around 2 deciliters)
butter to grease a nonstick-pan
nerves of steel not to make a mush of each pancake
fry on both sides 800-1000 induction cooktop
Neither of these flours contains gluten and they are not known for being flexible, so I need egg whites and carob flour to keep them together.
Millet flour has the property to decrease blood sugar, so I am adding tapioca starch to keep the carbs on the expected level. Otherwise, this will be low-carb.
Ground flax seeds, carob, and hemp flour also elevate nutrition value and total calories in the pancake, so you can even eat it without anything on it.
From the mixture above I usually get 6-7 flatbreads, or pancakes, depending on how thick they are, and the whole mixture values around 1000 calories with all essential amino acids ( lit all 20 of them), fibers, and potassium ( more than bananas) included. Macros in the mixture are 152 grams of carbs, 31 grams of protein, and 41 grams of fat.
I usually eat just 2 pancakes and I am done with them. With lunch one is enough.