Breakfast: I decided to make this a day in my pouch blog post but had this been a post just about these crepes I had a bitchin' title... Nog Nog Noggin' on Heaven's Door. OK maybe it wasn't that great a title but these were seriously heavenly.
Shelly's Egg Nog Crepes2 Eggs, beaten
1/2 cup Egg Nog (I use Silk Soy Nog)
1/4 cup minus 1 Tablespoon Water
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
1 Tablespoon Canola Oil
1/2 cup Spelt Flour
1/2 teaspoon Baking Soda
dash of Salt
dash Nutmeg
Blend all ingredients on low till thoroughly combined. Pour into a bowl, cover and refrigerate for a half-hour. Spray a non-stick 8 to 10 inch crepe pan with Pam. Pour 1/4 cup of the batter into the pan and twirl it around to spread the batter in a thin circle.
Cook till top appears dry and flip. Cook a minute or so on other side. Repeat till all batter is used. While you are making them you can keep them warm in a low oven 200 degrees or nuke for 20 seconds before serving. Makes 8-10 crepes depending on size of pan. I put a dollop of my Egg Nog Ricotta filling inside each and served with optional warmed SF Maple Syrup.
Shelly's Egg Nog Ricotta Filling1/2 cup Ricotta Cheese
1 Tablespoon Silk Soy Nog
1 Tablespoon Sugar Free Vanilla Torani Syrup
a few dashes of Nutmeg
Mix till well blended. Refrigerate till ready to use.
Lunch: We normally head to the beach but we decided to hang out closer to home today. We were just there a few days ago and we have to go in that area later in the week so in the interest of saving gas money we went to the lake near my house for a walk and packed up the super cool bento boxes for our annual Christmas picnic. Here's what we ate and some pictures from the day...
Pink Box (top left): Christmas HamGreen Box (top right): Cucumber Slices (my crackers)
Blue Box (bottom left): Shelly's Christmas Chickpea Deviled Egg and a variety of Cheeses
Orange Box (bottom right): A storebought Spelt Sugar Free Cookie dipped in SF Chocolate (I made a few as a holiday treat)
Along side: Mustard for dipping
Shelly's Christmas Chickpea Deviled Eggs4 Hardboiled Eggs
1/4 cup canned Chick Peas (Garbanzo Beans), rinsed & drained
2 Tablespoons Greek Yogurt
1 (2 oz. jar) Pimentos, drained
1 Green Onion, diced fine
dash of Kosher Salt
a few twists of Black Pepper
Hard cook eggs. Cool. Cut in half. Remove yolks and mash with above ingredients (hold back a little onion for the top) till smooth-ish. Spoon back. Top with diced green onion.
It was a beautiful day...
If my friends up north wonder where their ducks go in the winter I think most of them moved to my 'hood.
Dinner: Leftovers from yesterday's Feast of the Seven Fishes. Crab Cake (Costco) and a simple Green Salad (lettuce, tomato, crumbled fresh feta, store-bought balsamic dressing.)
Snacks: Oodles of coffee including a Grande Sugar Free Cinnamon Dolce, No Whip, No Foam, Extra Hot, Soy Latte (could my order be any longer) at Bux.
The end. I hope everyone had a lovely day filled with smiles and laughter.