Twenty minutes to breakfast that wows and packs protein, no added sugar, and all natural ingredients? This recipe is one of our favorites: banana berry protein pancakes, a healthy option to kick off the new month of February, which happens to be National Pancake Month!
In addition to a skillet, coconut oil, cinnamon, an egg beater and a spatula, you will need five key ingredients to get started:
Two bananas: The more ripe, the better. Two eggs or three egg whites: I prefer egg whites, and the boxed kind is totally fine. One heaping tablespoon of coconut flour: Coconut flour keeps this paleo and gluten-free. You can substitute for whole wheat flour, too. One cup of fresh or frozen berries: Any kind of berries work great. Just make sure to mostly-thaw if you are using frozen. Two tablespoons of shredded coconut: Unsweetened! Optional: flavorings, such as ground cinnamon or nutmeg, or chopped walnuts.
Next, you’ll need a medium-sized mixing bowl to combine your ingredients.
First, chop your banana and place in the bowl.
Next, smash the banana with a potato masher or a garlic grinder until even. The banana can be a little lumpy, but if you prefer a smoother texture, place your banana in a blender for two seconds.
Add egg or egg whites to the banana in the bowl, and mix with an egg beater until evenly distributed.
Add your cup of berries to the mixture.
Sprinkle 1.5 of your 2 tablespoons of shredded coconut to the mixture. Leave the rest of the coconut aside.
Place one dollop of coconut oil or nonstick cooking spray in a skillet (preferably a cast iron skillet) and warm your skillet to medium heat. Place two tablespoons of the pancake mixture per pancake into the pan. Cook on medium heat for five minutes, flipping half-way through for a slightly charred outside and gooey inside. (Fry for four minutes total, flipping half-way through, for a less charred pancake.)
This mixture should make approximately six pancakes or two servings of three pancakes per person. This dish is naturally sweet enough that pancake syrup is not needed (trust us!). Serve warm with the remaining shredded coconut sprinkled on top and a cup of hot coffee on the side.
Voilà! Treat yourself or enjoy with someone you love.
My Whole30 is officially wholly complete! I can’t believe I did it, and aside from just a couple beers he had, Jody did it, too! The Whole30 is exactly what it sounds like – a 30-day nutritional program in which you eat nothing but whole foods in the hopes you’ll balance your hormones, reduce inflammation, and reset your relationship with foods. In this post, I’ll list the foods I eliminated, the foods I enjoyed, the benefits I got out of the Whole30, the things I didn’t like about the Whole30, and what this experience has taught me.
Despite the cold temperatures throughout much of the States at this time, you can still get your hands on a lot of wonderful and fresh fruit, like pears, passion fruit, citrus fruit, and one of our favorites, pineapple. An easy and delicious breakfast or a pre- or post- workout snack, this sweet and salty bento will pick you up like a ray of sunshine and offer you almost 10 grams of protein to help keep you energized throughout the day.
One of the most important things I’ve learned about eating healthy consistently is always be prepared. Hunger can create a feeling of urgency, and reaching for the easiest and most accessible snack can sabotage a day’s healthy eating (or your whole month if you’re on Whole30). These no-bake bites have saved us in the last couple weeks in between meals, after a workout, or just when we’re craving something sweet but still want to keep it clean.
Cashews, almonds, and veggies have gone a long way for snacks, but as someone who really does love vegetables, raw veggies can get a bit dull after awhile. These roasted carrots are hearty – a perfect in-between meal snack with a couple hard boiled eggs or as a side dish with lunch or dinner.
It’s been exactly one week since I began the Whole30 and so far, I’m feeling pretty good! A few folks have been asking me about what I’ve been eating on the Whole30 since I don’t eat meat, so we’ve created this graphic shopping list to offer some insight on what you can eat and shop for as a pescetarian following the Whole30 program.
“We’re so worried about what we eat during the time between Christmas and New Years that we forget it’s the months between New Years and Christmas with which we should be really more concerned.” Translation: enjoy the holidays but get back on track thereafter. So that’s what I’m setting out to do with the help of the Whole30.