The first thing everyone wants to know when they learn you’re having a baby is, “what is it?” Ben has taken to simply answering, “a human!” because we’re on the decreasingly small Team Green. We occasionally get a high five from others who chose the same path but more often it’s “OMG you’re crazy! I HAD to know when I was pregnant.”
I’ll admit that as we approached the “big ultrasound” I had qualms about sticking to my “Team Green” decision. At the time I felt very little bond to the baby I carried and wondered if knowing whether it was a little boy or girl would make that any easier.
Thankgoodness I was wrong. When the movements really kicked in (pun intended) I felt more and more connected to the thriving connected within. The desire I feel to nurture both of us is both selfish and selfless, like nothing I could have imagined before. And the love I feel for this little creature I haven’t even met is so powerful yet just a hint of what I know I’ll feel as soon as we meet on the outside. And although I hoped to have a strong gut feeling about the gender by this point, I’m more unsure than ever. So much for a mother’s intuition.
Today, while others are getting ready for the big game, I’m celebrating my big love for my little one with family and friends. They’ve kept the details under wraps, but if this is like any other shower I’ve been to, I’ll bet that brunch is in order. After all, isn’t a gathering of girlfriends usually an excuse for brunch?
In honor of brunch and the healthy choices I make for me and my baby, today I’m sharing an elegant but easy breakfast-or-lunch recipe. These light and tender crepes are filled with sweet shrimp, tangy goat cheese, and colorful spinach and red peppers. One bite and you might think you’ve been imported to a Parisian café – without the calories incurred. Instead of traditional wheat flour, the crepes contain coconut flour, offering an extra boost of fiber and protein while keeping the carbohydrates down. And by using Silk Pure Almond Unsweetened Original in both the crepes and the creamy filling, we save 30 calories per serving compared to skim milk. Add some mini muffins and a fruit salad and for a meal that’s sure to impress.
Creamy Shrimp & Goat Cheese Crepes
Yield: 4 servings, 2 crepes each
Delicate gluten-free, coconut flour crepes filled with a creamy mixture of shrimp, spinach and goat cheese. Try them as a light dinner with a bright green salad or cup of soup, or alongside mini muffins and a fruit cup for an impressive brunch.
6 large eggs
2 tablespoons melted butter or coconut oil, plus additional for brushing the skillet
1 cup Silk Pure Almond Unsweetened Original
¼ teaspoon salt
6 tablespoons (1 1/2oz) coconut flour
1 teaspoon olive oil
4 cloves of garlic, minced
½ cup chopped roasted red peppers
1 10oz package frozen chopped spinach, thawed
1 ½ cups Silk Pure Almond Unsweetened Original
2 tablespoons arrowroot starch
4 oz soft goat cheese, crumbled
12oz cooked small shrimp (fully cooked, peeled and deveined; thawed if frozen)
¼ teaspoon freshly ground black pepper
Make the crepes:
Combine all ingredients in a blender and process for about one minute, until the mixture is smooth and no lumps remain. If necessary, scrape down the sides of the blender and process again. Let rest in the refrigerator for 30 minutes. Before beginning the next step, pulse the mixture briefly in the blender again.
Heat a 12” nonstick skillet over medium-high heat. Brush a small amount of butter or coconut oil onto the skillet. While holding the skillet away from the heat, quickly pour about 1/3 cup of the crepe batter onto the skillet, tilting it so that the batter coats the bottom in a thin layer. Return the skillet to the stovetop. Allow the crepe to cook for about 2 minutes, or until set. Carefully lift the crepe with a rubber spatula, grab it by your fingertips, and gently (but quickly!) flip it over. Allow the opposite side to cook for 30-60 seconds, until browned. Remove the crepe from the pan and transfer to a plate. Repeat with remaining crepe batter, stacking the finished crepes on top of each other. (Note, you will probably only need to brush the skillet with butter or oil at the beginning, not in between each crepe.)
Prepare the filling:
Heat olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1 minute. Add red peppers and spinach; sauté 1 more minute. Increase heat to medium-high.
In a bowl, whisk together the milk and arrowroot starch until smooth. Pour the mixture into the skillet and heat until bubbly. Add the crumbled goat cheese, stirring until melted. Allow the mixture to simmer for about 3 minutes, until slightly thickened. Reduce heat and stir in the shrimp and black pepper, until heated through.
Warm the crepes in the microwave for 30-60 seconds. Spoon about 1/3 cup of filling onto the center of each crepe, roll up, and transfer to serving plates. Spoon additional filling over the crepes.
Total Fat: 19g
Saturated Fat: 8g
Trans Fat: 0g
Total Carbohydrate: 16g
Dietary Fiber: 7g
Cara Lyons, www.carascravings.com
Silk Pure Almond Unsweetened Original is the perfect ingredient to add to your diet for overall health. Of course, it’s a natural choice for anyone who is intolerant or sensitive to dairy, but everyone else can benefit as well! With just 30 unthinkably low calories (that’s less than half the calories of skim milk!) and a rich and creamy taste, it’s proof that you don’t have to sacrifice calories for satisfaction. On top of that, it’s free of cholesterol and saturated fat, and contains 50% more calories than skim milk – how’s that for a win!
This recipe was developed as part of a compensated campaign with Fitfluential and Silk.