If you’re in need for a quick, versatile and D E L I C I O U S everyday meal or a lil lunchbox inspo just keep on reading! I created a little lovely dinner for the simple and busy evenings, and at the same time a wonderful lunch wrap for the next day!
The green pancakes are grain free and stuffed with nutritious spinach + protein packed eggs and cottage cheese. The chicken salad is a wonderful filling for the pancakes and again nutritious + protein packed – talk about satisfying the male needs here ;) The wraps can be used for breakfast or lunch as well – so a great idea is to make a double portion and keep in the fridge for the next days. The chicken salad is super versatile and I have enjoyed it on toasted rye and in a green salad as well, it too keeps well in the fridge for a few days.
So here you go, a great combined meal or wonderful breakfast or lunch quick-grab for busy days.
Green & grain free pancakes with creamy tahini chicken salad
100 g Spinach
250 g cottage cheese
100 ml whole milk
2 tbsp Psyllium
½ tsk. sea salt
Zest from 1 organic lemon (use the juice in the tahini dressing)
Butter or coconut oil to fry in
Chicken & chickpea salad
400 g chicken filets + butter oil to fry
3 tbsp tahini
3 Tbsp olive oil
Juice from 1 lemon
Salt and fresh pepper
½ tsk ground cumin
2 sweet red apples, grated
3/4 cup edamame beans or sweet peas (2 dl)
50 g fresh spinach
In a blender combine all ingredients for the pancakes. Use a small skillet and make around 8 pancakes out of the batter. The pancakes should be around 15 cm in diameter, do not make them too big, otherwise they can be a little bit difficult to flip. Fry the pancakes on medium heat until golden on each side, set a side.
Fry the chicken in a buttered pan, season with salt and pepper, cook until done and set a side.
In a bowl mix tahini, olive oil, cumin, lemon juice and a bit of salt and pepper and mix well together. Add edamame beans and the grated apples + all the juice that comes along. Tear the chicken apart, easiest to use your fingers, and mix it well into the tahini salad. Season to taste.
Serve the pancakes with chicken salad and fresh spinach.