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Ginger Chocolate Pancakes

So pancakes used to be my absolute nemesis. I either burnt them or under cooked them without fail, it was awful. Well I finally mastered them, it only took weeks of practice. These are now one of my go to’s. Besides ginger and chocolate are a great combo.


1 Cup Preferred Pancake Mix

  • I used a brand that is low sugar and high protein

1 Cup Water

2 Tbs Cocoa Powder

1 1/2 Tsp Minced Ginger

1 Tsp Ground Ginger

1/2 Tsp Cinnamon

So pancakes are simultaneously easy and difficult. They are very simple to mix up but can be very temperamental when it comes to actually cooking them. First you want to mix together all the ingredients until just barely combined. Pancake batter is like muffin batter you don’t want to over mix and its fine if it’s slightly lumpy.

Now comes the hard part, the cooking! Heat a pan over medium heat and spray with cooking spray. Now I’ve found that if I cook the pancakes one at a time I have better results but if you pan is large enough and the heat distribution good enough feel free to do more.

I like to use a 1/3 measuring cup to dish out my mix. Now leave the pancakes alone! Don’t flip more than once and wait to flip until the top is riddled with air bubbles and the edges are done cooking. If pancake mix sticks to the spatula from the edges of the pancake they aren’t ready to flip yet.

Once they are ready to flip then its just an other minute or two before the pancakes are finished. Now all that’s left is to top them how ever you wish! I like mine with just a touch of real maple syrup.

Makes 6 Pancakes

Serves 3

Calories 135

Fat 1.7 g

Sat Fat 0 g

Cholest. 6.7 mg

Sodium 290.1 mg

Carbs. 22.6 g

Fiber 4.3 g

Sugars 2 g

Protein 10 g

Zucchini Cakes with Tzatziki

Zucchini Cakes with Tzatziki

This is a new vegetarian dish that I was trying and it turned out really well. The combination of the hot cake with a cool Greek yogurt sauce if just a perfect combination. It’s a fairly easy dish but it does take time.


Zucchini Cake

1/2 Cup Uncooked Quinoa

1/4 Cup Chopped Walnuts

4 1/2 Cups Shredded Zucchini (About 2 Medium)

1/2 Tsp salt

1/4 Cup Sliced Green Onions

3 Tbs Chopped Fresh Dill

1/2 Tsp Pepper

3 Oz Crumbled Feta Cheese

2 Large Eggs

Tzatziki Sauce

6 Oz Greek Yogurt

1 1/2 Cup Thin Sliced Cucumber

1 Tsp Minced Garlic

1/4 Tsp Pepper

1/2 Tsp Dried Dill

1-1 1/2 Tbs Lemon Juice

So the first thing you want to take care of is your zucchini. You want to grate it so that it is all shredded.

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Place the shredded zucchini into a strainer and mix in 1/4 Tsp of your salt. The salt will draw out moisture from the zucchini which is what you want. Let this sit for 15-20 minutes occasionally mixing and pressing out additionally moisture.


While the zucchini is losing moisture you want to prepare the Tzatziki sauce. First you want to peel and then cut the cucumber in half length wise.

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Then you want to scoop out the seeds from the center.

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Then you want to slice them very thinly and place into a medium sized glass bowl.


Add the remaining sauce ingredients to the bowl and stir together. Place in the fridge to allow the flavors to come together.

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Now you can finish your zucchini cakes. Take the uncooked quinoa and the walnuts and grind them.

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Slice you green onions.


In a large bowl stir the eggs. Add in all the zucchini cake ingredients to the bowl and stir together.

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You don’t have to do this part but I found that it made cooking easier. Cover a baking tray with parchment paper. I used ring molds but you don’t have to if you don’t them. Form the zucchini into 8 equal cakes. Refrigerate for 5-10 minutes to firm up.

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Heat oil in a medium sized pan to a medium high heat. Places four cakes in the pan at a time and cook for 3-5 minutes on each side.

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Keep those warm while you cook the remaining cakes.


Serve while hot and topped with Tzatziki sauce.


Serving 2 Cakes and 1/4 Cup Tzatziki

Calories 257 20

Fat 14 g 0 g

Sat Fat 4.7 g 0 g

Cholest 112.4 mg 0 mg

Sodium 570.8 mg 127.5 mg

Carbs 22.3 g 1.9 g

Fiber 4.1 g .2 g

Sugar 7.4 g 1.5 g

Protein 12.5 g 3 g

S’mores Cheesecake

S'mores Cheesecake

This cool, creamy treat is a great take on a childhood classic. The graham cracker crust with the chocolate cheesecake and the homemade marshmallow topping is just perfect.



14 Graham Cracker Sheets (1 1/2 Sleeves)

3 Tbs Brown Sugar

1/2 Tsp Salt

3 Tbs Melted Butter


3 (8 oz) Softened Packages of Cream Cheese

1 Cup Sugar

2 Tbs Flour

1/4 Tsp Salt

2 Eggs

1 Egg Yolk

1/4 Cup Milk

1/4 Tsp Vanilla

2 Oz Unsweetened Baking Chocolate

1 Cup Chocolate Chunks



So first you want to make your crust. Crumble your graham crackers and then add in the rest of the crust ingredients.

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Pour into a springform pan and press to the edges and slightly up the sides. Bake at 400 degrees for 5-7 minutes. Once finished allow to cool.

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Now for the filling. It’s really important that you use room temperature softened cream cheese, this allows for a silky smooth filling with no lumps of cream cheese. Cream together with the vanilla.

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In a small bowl on the side mix together the sugar, flour, and salt.

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Slowly pour the sugar mixture into the cream cheese mix while the mixer is on a medium-high speed. Make sure that you pour the sugar in slowly enough that the sugar mixes in completely and is smooth.

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Add in the 2 eggs and 1 egg yolk. Mix on low speed until just barely incorporated.

**It is very important to not over mix the eggs. Eggs hold air and if the eggs are over mixed then when the cheesecake bakes the air can escape and cause cracks or make the cheesecake collapse.**


In a small bowl melt down your baking chocolate.

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Gently fold in both the milk and the melted chocolate. Stirring carefully until fully combined.

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Lastly stir in the chocolate chunks. Pour into your cooled crust.

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Place a piece of parchment paper on top of a piece of aluminum foil, this will keep any water from leaking into your pan. Wrap the springform pan in the foil.

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Place your cheesecake pan into the roasting pan. Then for ease boil water in a kettle. Once hot carefully pour the boiling water into the roasting pan.

**You don’t want any water getting in your cheesecake. The water bath will help the cheesecake cook evenly, it’s another way to make sure that you don’t have cracks form in your cheesecake.**


Bake at 450 degrees Fahrenheit for 10 minutes, continue to bake for another 50-55 minutes at 300 degrees Fahrenheit. Low and slow is the way to cook a cheesecake. The middle should still be a little wiggly when done. When finished turn off the oven and open the oven door slightly, LEAVE the cheesecake in the oven and let cool in the oven for 1 hour. This is the patience I was talking about.

**Cheesecake doesn’t like abrupt changes in temperature. Cooling the cheesecake in the oven is just one last way to ensure that you have a perfect cheesecake.**

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Top with 1/3 of this marshmallow recipe. You can also top with store bought marshmallows. If using store bought marshmallows you want to torch the marshmallows in the springform pan before removing the side. For the homemade marshmallow remove the siding before torching the marshmallow topping.

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Slice and serve immediately after torching the marshmallow.


Serves 12

Serving 1 Slice

Calories 577

Fat 34.8 g

Sat Fat 19.9 g

Cholest. 118.2 mg

Sodium 470.1 mg

Carbs 65.4 g

Fiber 3.9 g

Sugar 44.4 g

Protein 8.7 g

Spicy Peanut Butter Sauce

Spicy Peanut Sauce

Another great Asian sauce. I love this one with chicken, fish and noodles, either as a dipping sauce or even as a marinade. Still easy, still quick and still scrumptious.


1/4 Peanut Butter

2 Tbs Brown Sugar

1 1/2 Tsp Minced Garlic

1/2 Tsp Minced Ginger

1/2 Tbs Apple Cider Vinegar

2 Tbs Rice Wine Vinegar

1/4 Cup Soy Sauce (I used low sodium soy)

Sriracha (optional)

If you’ve read my Ginger Soy Sauce recipe we’re going to get a little repetitive. Now I have an immersion blender so I used that but a blender or even a small food processor works too.

So its super easy just add all the ingredients together and blend until smooth. Then enjoy.


Peanut Butter


Brown Sugar






Apple Cider Vinegar


Rice Wine Vinegar


Soy Sauce




I added Sriracha and blended again.



Serves 10

Serving 1 Tbs

Calories 51

Fat 3.2 g

Sat Fat .5 g

Cholest. 0 g

Sodium 25.1 mg

Carb. 5.1 g

Fiber .4 g

Sugar 3.6 g

Protein 2 g