Guilt Free Pancakes – Serves 2+

Hello, it’s me.  Hiatus is over and I’m back.  Oh, and Happy 2017!!!

Since late November I’ve been on a series of adventures which included a drive from Texas to California.  I survived the drive and honestly have a new appreciation for road trips especially those that include utilization of an RV (genius idea).  I think the key to any successful road trip is movement, food, hydration, and whomever you are with.  My trip spanned five days and each day was a new adventure.  The only one who didn’t really enjoy the road trip was my poor pup, Theodore Roosevelt III aka Teddy (#TRIIIthecav).

Day 1: Drove straight from the Alamo (San Antonio, Texas) to Santa Fe, New Mexico with a stop in Roswell to find aliens (failed but did find McDonalds), Day 2: Flagstaff, Arizona and dropped my pup off then went to see the Grand Canyon for sunset, Day 3: Phoenix, Arizona where epic friendships were solidified and many laughs were had, Day 4: Oxnard, California with a stop in Hollywood to hike the sign, and Day 5: Drove along route-1 aka the California coast all the way up to San Francisco with multiple photo and hike breaks especially around Big Sur.

pancakes

Now I’m settled and back in the kitchen per usual.  I love easy eats and this is a great staple on my weekends for brunch or during the week.  I absolutely love to pre-make these pancakes to have them ready for a ‘grab ‘n go’ type of post workout item or snack especially since they’re a great source of protein which helps maintain satiety.

Threw together a cool topping for the pancakes which included apple pears which are the new super fruit in my opinion.  They’re loaded with fiber, vitamins (specifically C and K), and minerals.  Therefore, if you have yet to try apple pears, just do it.

Ingredients:

  • 2 scoops of vanilla protein powder of choice
  • 2 tsp vanilla extract
  • 1/4 tsp sea salt
  • 1 whole egg
  • 1 egg white
  • 1/4 cup unsweetened almond milk
  • 2 tbsp water
  • 1/2 apple-pear; diced
  • 6 blackberries; halved
  • oil of choice for the pan (I used coconut)
  • OPTIONAL: honey or syrup

Methodology:

  1. In a mixing bowl combine all ingredients but the fruit and optional items.  Stir well until homogeneous.
  2. Heat a frying with enough oil to moisten the surface well.
  3. Pour batter onto the pan to create 2-4 pancakes depending on the size desired.  Cook each side for 2-3 minutes and flip.  Add a final toss for each side of the pancake (20-30 seconds per side).
  4. Combine the fruit pieces then serve atop the pancakes with a drizzle of honey or syrup.
  5. Pair with a mimosa or two…

 

xxx – Sarah

Berry Good Banana Bread – Serves 12

O-M-G.  I’m obsessed with this bread – I won’t lie but it’s almost finished and I made it like yesterday.  I’ve been playing around with flavors in my kitchen since the weather has been cold…  Then again, who am I kidding, it’s like 60-70 degrees in Texas.  My mom always made banana bread when I was a kid and frankly I needed a taste of home but sans the gluten and dairy.  Basically I changed my mother’s recipe and just kept the bananas.

Potassium.  It’s a very important mineral and bananas are loaded with it!  What does potassium even do?  Well, it’s a mineral that helps to keep your heart, nerves, and muscles working properly.  Thus when dehydrated many individuals chug energy drinks with potassium but sometimes its easier, healthier, and cheaper to opt for actual food sources.  Other good food sources of potassium include oranges, pomegrante, dates, tomato and tomato-based products, potatoes, winter squash, avocados, broccoli, dried/refried/baked beans, milk, nuts and seeds, and some salt substitutes.

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Ingredients:

  • 2 medium yellow bananas, ripe
  • 3 frozen bananas, defrosted
  • 2 tbsp light coconut milk
  • 3 whole eggs
  • 1/2 cup almond butter (or other nut butter)
  • 1/2 cup coconut flour
  • 4 tbsp coconut oil (+extra for greasing the pan)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp of vanilla
  • 1 or more tbsp cinnamom or pumpkin pie spice
  • Pinch of nutmeg
  • 1 tsp (or 1-2 grinds) sea salt
  • 1 cup fresh raspberries (or other berries)
  • 2 tbsp mini milk chocolate chips

Methodology:

  1. Pre-heat the oven to 350 degrees Fahrenheit.
  2. Grease a loaf pan (or pan that is about 9×5 inches) with coconut oil OR you can line with parchment paper.
  3. In a blender combine the eggs, coconut oil, coconut milk, almond butter, 2 fresh bananas, and 2 frozen bananas.
  4. Fold in the coconut flour, baking powder, baking soda, cinnamon or pumpkin pie spice, nutmeg, and sea salt.  Blend all ingredients until mixture is homogeneous.
  5. In the greased pan pour half the mixture then set aside.
  6. Using a small bowl mash up the defrosted banana and berries.
  7. Evenly the mashed fruit over the mixture in the pan.
  8. With the remainder of the banana mixture, fold in the chocolate chips and mix, then pour over the berries.  Use a spatula to try and spread the mixture evenly.
  9. Cook for 60-70 minutes or until a knife/utensil can be inserted and removed clean.
  10. Allow to cool then serve with your finest tea, wine, or coffee.
  11. Bottom’s up!

 

xxx – Sarah