Meat Free Millet Patties

Hello everyone!
The weekend is ending, but I finished it with a good bang in the area of cooking something new, fun and delicious...oh and healthy!

I found this recipe in "The Ten Talents" cook book and then modified it according to the ingredients that I had on hand.

I was impressed with how simple yet tasty this ended up being.

My husband liked it; the eight year-old ate four of them,

the six-year-old and four-year-old had three a piece.

And I had two when I only meant to have one.

First you cook up the raw millet to get

it to equal four cups of cooked millet.

To do this you combine four cups of water with

one cup of uncooked millet and add a little over a 1/2 a teaspoon of salt.

After it comes to a boil, you lower it to low to medium

and stir occasionally until all the water is gone.

I didnt time it, but it took maybe twenty minutes.

Then, the recipe asks you to have it dry.

I just set mine aside for about 40 minutes until it cooled.

Then you add:

four cups of cooked millet

1/2 cup of almond, cashew or peanut butter

1 T of soy sauce or Bragg Aminos (I used soy sauce)

2 T of onion powder (I had none of this, so I threw in about 1/2 a teaspoon of garlic powder)

1 tsp of veggie salt (I used seasoned salt maybe 1/2 a teaspoon)

Then, celery seed, rosemary, thyme, to taste (I didnt use any of this either)

They were a little sticky on my hands

which is probably why they asked to have the millet dry.

But the extra moistness fried up nicely.

I used my spatula to pat them flatter.

Quite frankly, I would never have guessed that
peanut butter and soy sauce could taste so well together...oh and garlic and millet?
Crazy...but the kids absolutely loved this!
There are 91 calories per pattie. I was able to make 17 patties.
There are 3.4 grams of protein per pattie.
Im definitely making this again.
Oh, and its cheap to make.
I think I paid about $1.50 to $2.00 for a pound
of organic millet at the co-op which one pound equals two cups.
Plus the peanut butter was worth 50 cents...
So, I made a healthy meal for the kids for less than $2.50.
This will definitely be going into the rotation...
My six-year-old just kept lauding the millet pattie with,
"This is SOO good, mom!!"
Ahh...music to my ears!
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Other than that, I took today off and I dropped another
pound this morning and so am at 7.8 pounds in almost three weeks.
My calories today are around 1,600-1,700.
Hope you all have a good Monday!!

Sincerely,
Sunshine Mama

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Millet Buckwheat Pancakes Buckwheat Blueberry Muffins And Fantastic Whole Wheat Blueberry Muffins

Happy Saturday friends!

I hope youre weekend is going well. Ive been having fun in the kitchen again this weekend. This was my breakfast this morning. I whipped up some Millet and Buckwheat pancakes from a recipe that I found online and then added my own extra ingredient...cinnamon.

Perfecto!
I ground up some millet to make flour...

And some buckwheat groats for more flour...

Altogether my recipe was this...

1/4 cup of millet flour

3/4 cup of buckwheat flour

2 teaspoons of baking powder

1/4 teaspoon of salt

1 egg

1 tablespoon of oil

1 teaspoon of cinnamon

1 cup of water

The batter ran perfectly.

I was able to make ten smaller sized pancakes that were around 60 calories a piece.

I loved the added cinnamon flavor .

The kiwi was a nice touch to the breakfast.

Then I found a recipe for buckwheat blueberry muffins that I doubled.

For a single batch:

1 cup of buckwheat flour

1/4 cup of flax meal (basically ground flax which you can get anywhere)

2 1/2 teaspoons of olive oil

2 eggs beaten

1 tablespoon of cinnamon

1/2 teaspoon of baking powder

1/2 teaspoon of salt

1/2 a cup of water

2 cups of blueberries (I just used one cup per batch and there was plenty)

Mix dry ingredients first and well, and then I add the wet.

I cooked it for about 20 minutes on 350.

These muffins didnt raise very high.

For having no sweetner added to this at all,

I was surprised at how good they tasted.

These muffins are just so healthy for you and

they ended up being a little over 100 calories per muffin.

See, they are smaller and tend to have a darker look to them.

These are a great snack!

I also made some muffins that would appeal to the vegans out there...Ahem, Sunshine Meg

This is basically the same blueberry muffin recipe that I made last week...

You know the one where the muffins raised real high because of the yeast?

Remember I said those tasted a little bland?

Well, this time...

instead of adding the 1/3 cup of honey and 2/3 cup of protein powder...

I added 1/2 cup of organic Agave syrup.

Then, instead of spelt...I used whole wheat flour...

I also only added one cup of blueberries instead of two

Even I am able to eat these muffins...

Which, of course, I did.

They were...SPECTACULAR!!

We have a winner, folks!

It must have been the agave that gave it such good flavor

I offered one to my husband...who is not a whole wheat flour fan...

It had just come out of the oven...

I put butter on it for him...

And he loved it and lauded it!

He goes, "Youre learning!"

And I said, "Learning what?"

"How to cook good."

I also served them up to some guests tonight

who also thought they tasted awesome.

But, these muffins are tasty without putting anything on.

I am beginning to really enjoy making these yeast type of muffins.

They do take a little longer...but they are worth it.

The smells they make while baking are just wonderful...

And they are filling...which is a plus for a mom

who wants to make sure her kids have filling snacks.
I have ideas for using apples to make these muffins next.
Each muffin averaged around 155 calories.

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I will use bread baking or muffin baking day as a way to experiment with new recipes and also to "carb -up" for my longer distance run, which was a five miler this afternoon.

I did flux up on the scale this morning by 4/10 a pound..

So now the loss is 7.6 pounds in almost four weeks.

But I think there is a definite trend of weight loss going on here,

so Im happy about that.

Have a good one!

Sincerely,

Sunshine Mama

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