*Makes 6 pancakes* (2 servings)
-115g Cottage Cheese (Here in Italy I use Jocca or Vitasnella)
-35g Vanilla Protein Powder ( I use Coast Protein Powder)
-1/4 cup almond milk
-1/2 cup egg whites
-1 tsp Cinnamon
-1 tsp baking powder
-Pinch of salt
-Mix/blend ALL ingredients in a bowl or a blender.
-Heat a non stick pan with a bit of coconut oil until it reaches medium heat.
-With a spoon drop about 2 tbsps of the pancake mixture then repeat until batter is done.
-Top with more cottage cheese or greek yogurt, honey/maple syrup, blueberries, peaches and almond butter.
It has been a month in Italy, though it feels like less since I was in Portugal for a week and Amsterdam and Sweden for another.
I know what you are thinking...tuna? Tuna isn't typical Roman cuisine. No, no it isn't. But it is part of my journey and life here in Rome. As much as I would like to live lavishly in Rome with no care on what I spend, that is not the case. I am on budget!
I can indulge from time to time on pasta, pizza, and sweets but going out all the time is not healthy for my wallet or my body. Anddd when I do shop at the market, I tend to buy for 4 (since I am living with my godmother and her family) and make a nice meal for them as a way of thanking them for having me.
Sooo that all comes with not such a cheap price tag. And so tuna has become a really great friend of mine. It's cheap and healthy, allowing me to balance my diet and my budget. Woohooo!
But one can have only so much plain tuna and salad and so I came up with these tuna patties which are full of protein, light, and deliciously filling! Plus, I also put my dill dijon mustard I got from Henri Willig to good use, using it as a "salsa topping."
I know most of you won't have access to this mustard so you can just use regular dijon honey mustard and add some fresh dill. However, after tasting this mustard, I think everyone should plan to go to the Netherlands and go and try (and buy) all the mustard and cheeses from Henri Willig...you won't regret it!
Did you know that "Ricotta" literally means "re-cooked."
Ricotta cheese is made by cooking its own whey which creates a fine curd. It is then left to cool and then separated by passing the liquid through a fine cloth.
Ricotta is also originally made from Sheep's milk (not cow's) "Ricotta Di Pecora," which actually has a little bit of a stronger, milder flavour to it than cow's ricotta.
The cheese in Europe is completely different. It tastes different depending on the region you are in and the producer, but they are all fresh. In Canada, you rarely find fresh made cheeses, readily accessible at least. I often have to travel far to buy artisanal cheese.
Walking through the mercato the other day and finding ricotta that was made fresh the day before was an absolute delight to me.
I knew there and then that I had to put this marvellous cheese to good use. I decided that was going to make a frittata with Italian zucchini, its flowers, and fresh ricotta di pecora.