This is a delicious new recipe I created over the holiday break! Gluten-free and full of protein and fiber to keep you full for hours. Enjoy!
I have been searching for the perfect protein pancake recipe for so long that isn't too sweet, but also isn't too oily, and can come out fluffy! After trying to look for different recipes online, I was never satisfied with the ratios and always ended up making pancakes that were too dense or too chocolatey. I finally tweaked my recipe and have found something that works well! I also have included some tips for making "pretty" (circular) pancakes, because sometimes it can be hard when working with gluten-free batter. Enjoy!
This breakfast muesli is great after a workout and protein-filled! I got inspired to make it after returning from Australia where this is a standard breakfast option. For those of you who don't know what muesli is, it's basically soaked (usually the night before) Raw oats eaten cold with a variety of toppings. It's great for someone on the go and also during hot summers.
I know that Halloween has already passed, but here in Chicago fall is still in the air and there is nothing like baking up a batch of aromatic muffins. I love pumpkin. It reminds me of when I was a baby and my Mom would feed me that mushy pumpkin puree that has lots of fiber. I love pumpkin seeds. And I love picking and carving pumpkins. Fall is a good time. But, you are probably getting anxious about my recipe. Okay, okay, I'll get going. Here is the recipe so you may start cooking these delicious treats perfect for any time of day during the Fall (or whenever).
Although I make a smoothie pretty much every day for breakfast or a snack in the summer, I am devoting Sundays to my smoothie recipe day. And maybe Saturdays too. It depends on how creative I get. Anyways here is my recipe for today:
1. 1 bunch unpackaged spinach (this will be more fresh and will be loaded with more nutrients than the packaged kind which has to go through a longer travel time from the picker to the eater)
2. 4 leaves swiss chard
3. 1 banana
4. 1 cup strawberries
5. 1 cup unsweetened almond milk (you can either make your own or use Silk's-- the sweetened version has sketchy ingredients and it isn't necessary for a smoothie).
6. 1 cup ice
7. Your choice of protein powder
8. A sprinkle of cinnamon
Blend and enjoy your green smoothie!
Before I started my traveling this summer I made a lot of green smoothies. I used to be against them, but that was before I started doing some research. Now I am a proponent of them if they are prepared with the proper macronutrients. I am still against juicing and an all-fruit smoothie (goodbye Jamba Juice), but I think adding veggies and other ingredients can have great benefits and be a quick way to get nutrients directly into your system. Also a smoothie enables one to add more veggies than we'd be able to eat in a salad so we get more veggies raw and with a delicious taste (win-win). For some reason the refreshing taste (not grassy at all) really gives me an energy boost as well. Here's one of my favorite recipes I made (ps- no bananas!)...
I finally figured out a way to make delicious paleo pancakes and not burn them. Cook on LOW HEAT! With this secret figured out, now I can cook up pancakes constantly and try different additions (such as berries mashed in or nuts) to see how the flavor turns out. For the simple recipe though, here you go...
Hungry for a delicious breakfast? Want pancakes, but don't want the carbs?Have no fear, a super pancake recipe is here! Pancake recipes are pretty easy to make gluten-free, one just needs a binder, filler, and some eggs (and delicious toppings of course). Here's what I threw together with a over-ripe banana that would've otherwise been thrown away!
I finally got down a good crust that was crunchy and smooth at the same time-- amazing! I am so happy I finally forced myself to make this recipe. It is a lot easier than it looks. This quiche will provide me with breakfast for the next few days (if the rest of my family doesn't eat it by then!). Next time I am going to try it in a muffin pan so I get smaller quiches that are more portable. To be honest, though, it really isn't that much of a pain to just cut a slice and be on your way. And I just wanted to announce that this is the first recipe that I am finally using my new fancy camera I got as an early birthday gift! I am so excited to start using "bokeh" to turn out some kick-butt shots. Now, here's my recipe...
I know, I know what you all are thinking. Paleo bread? Isn't that a paradox? Sure, call it what you will, but I finally made my own nut free paleo bread that my brother can eat! The consistency is scarily close to the real stuff and my family loves it. I am not going to lie that it is a bit denser than real bread, but with this batch I was able to cut it without it crumbling and make thin slices that are perfect for toasting or for sandwich building. I am super excited that it is nut free too because all the paleo bread recipes I have ever seen called for a nut flour or an ingredient that wasn't really paleo (like xantham gum...). But this recipe has it all-- a great nutrition profile with an adequate amount of protein (from the eggs), good fats (from the coconut oil), and a safe source of carbs! I really like how easy it is to just pack a ziploc bag of the bread and eat a couple slices as a post-workout meal. Delicious! Anyways, I will keep perfecting my recipe to get it as airy and bread-like as possible, but for now here is what I have got! If you are allergic to nuts or don't want to cook with them for your fear of omega-6 PUFA oxidation then check out the recipe and enjoy...
The recipe may seem tricky, but as long as you have pre-made the bread, this actually does not take much time at all and is totally delicious. I enjoyed this as a great post-workout meal and was very surprised by the way this recipe actually tasted very much like real french toast, except I was happy it was "clean". Sprinkled with some maple syrup or raw honey, this recipe really is a great clean eating indulgence. Here's the recipe...
This egg scramble was extremely easy, tasty, and inventive. Basically, I just look for a good vegetable, carb, and any of my favorite spices and throw them all together and hope it turns out well. Most of the time it does :)! I just picked up these pasture-raised eggs yesterday at the grocery store so I was dying to use them in my omelet. Buying good eggs makes such a difference nutritionally and I also think it is important to support the farmers that grow their animals fairly and sustainably in their natural environment. I used to eat eggs a lot, but then I had a bad experience when I was served a bad batch so it has taken some time to get adjusted to them. Unless I prepare them and spice them properly, I have a hard time eating them because restaurants usually make them bland, too oily, or don't add enough of my favorite veggies! Anyways, if you are running out of egg ideas in the morning, give this one a try. Eggs are a simple and great protein-rich way to start off your morning and stay satiated long until your next meal (instead of those sugary processed cereals)...