Plantain Pancakes with Fried Eggs and Fresh Fruit

Sunday morning: my favorite time of week because I don’t have anything to do except make whatever I’ve been craving for breakfast all week but haven’t had the time to make. This week, I was feelin plantain pancakes, which are basically the easiest pancakes you’ll ever make because all you do is mash up ripe plantains and then cook em like pancakes! Easy peasy.

Plantains look like bananas but are actually more similar to a potato in taste I would say so they’re a super good savory option to pair with eggs, like I did today, and some fresh fruit. Not much is better than this you guys. Happy Sunday!!!

 

Plantain Pancakes with Fried Eggs and Fresh Fruit

  • Servings: 2-4
  • Difficulty: easy
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Ingredients

  • 2 ripe plantains
  • 1 + ¼ Tbsp virgin coconut oil
  • 6 organic free-range eggs
  • salt and pepper to taste
  • lots of your favorite fresh fruit
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Directions

  1. Heat a non-stick skillet over med-low heat and add 1 Tbsp coconut oil.
  2. Add your plantains to a bowl or blender and mash them until you have a smooth-ish consistency.
  3. Once the pan is hot, add dollops of your plantain “batter” in about ¼ cup amounts (if you go too big, the pancakes become impossible to flip). Cook for about 2 minutes per side. You can tell they’re ready to flip when a nice crust has begun to form on the side that’s been cooking which allows you to flip it easier.
  4. They will still be very mushy once they are cooked so just be careful when removing them from the skillet.
  5. Meanwhile, heat a separate non-stick skillet or pan or whatever you use to cook your eggs over med-low heat. Once hot, crack your eggs into the pan/skillet/griddle and allow to cook until the egg whites are firm surrounding the yolk. You may have to do your eggs in separate batches if your pan isn’t large enough to cook all at once.
  6. Plate your plantain pancakes with your eggs, season with salt and pepper, and some fresh fruit on the side and enjoy!
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Tropi-Cali Pitaya Bowl

Tropicali pitaya smoothie bowl

Every year the fam-jam vacations in California and every year I look forward to it more and more because of the plethora of options I have for smoothie bowls here hehe. As you guys probably already know, I’m absolutely out of my mind obsessed with smoothie bowls (for good reason, might I add) so obviously I’ve gotta give you a Cali inspired smoothie bowl while I’m here!

Now you can make smoothie bowls with just about anything you can freeze,  but my absolute FAVORITE types of smoothie bowls are either made with acai or pitaya (or both, which the Mad Beet in Pacific Beach so graciously has on their menu) because for starters, I la-la-la-loooove the taste, but also because they’re both superfoods containing loads upon loads of health benefits in each scrumptious spoonful.

This particular smoothie bowl that you’re feasting your eyes on happens to be a pitaya bowl, which is not only a treat to look at, but also a treat for your insides. Let me drop some nutrition facts for ya here:

  • Low cal but high in nutrients like fiber, protein, Vitamin C, Vitamin E, Magnesium, and Iron (to name a few)
  • Contains prebiotics which are crucial in maintaining a healthy gut (aka a healthy everything because gut health is life)
  • High amounts of fiber help maintain a healthy digestive system too
  • Loads of antioxidants help combat effects of free radicals and unstable molecules which could potentially cause inflammation and thus chronic disease
  • Vitamin C and other antioxidants help boost your immune system
  • Did I mention it’s, like, really pretty?

Okay so now you know how good this stuff is for you and you can see how nice is it to look at, go and make your own! You can order frozen pitaya online through Pitaya plus or I usually can find it at Whole foods (and sometimes Safeway). Enjoy 🙂

Tropi-Cali Pitaya Smoothie Bowl

  • Servings: 1 bowl
  • Difficulty: easy
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Ingredients

  • 1 cup frozen pink pitaya
  • ¼ cup coconut water
  • 1 tsp raw honey
  • 2 Tbsp granola
  • 1 Tbsp almond butter
  • 1 medjool date, pitted and chopped
  • ¼ cup fresh pineapple, chopped
  • ¼ cup fresh berries
  • 1 tsp unsweetened, shredded coconut

Directions

  1. Add the pitaya, coconut water, and honey to a high-powered blender and blend until smooth and thick.
  2. Transfer to a bowl and top with the remaining ingredients. Enjoy!


Pink Pitaya Empower Smoothie Bowl

pink pitaya empower smoothie bowl

Guess what today is!!!!

Okay yeah so it’s a measely ole’ Wednesday, August 15th to be exact. What’s so special about that?

WELL. Today just so happens to mark my 100th blog post WOOHOOOOOO!!!!! So I’ve decided to post about my favorite thing to eat of all time. Ever since my tongue first tasted pink pitaya, I knew we were destined to be in each other’s lives forever and ever. Since moving to Edmonton, however, the pink pitaya is scarce due to it being a tropical fruit and Edmonton being far from a tropical climate.

However, on the off chance when I am able to get my hands of some of that pretty pink stuff, I devour every last bite because it’s SO FREAKIN GOOD and good for you!!! So 100th post, i dedicate to you pink pitaya (the highest of all honors).

Okay Bailey, that’s cool and all, but what even is the stuff? Pink pitaya (sometimes referred to as dragonfruit) is the fruit of a cactus grown usually in California, Central America, South America, and Southeast Asia. There are two types, white flesh and pink flesh on the inside, both spotted with tiny black seeds. The white fleshed dragonfruit is very common to find in supermarkets, however the pink fleshed dragonfruit is my personal favorite as I find it much sweeter and more flavorful than its white fleshed counterpart.

Now what’s so great about this fruit, you ask? WELL lemme spit some knowledge at ya about pitaya:

  • low in calories
  • high in antioxidants
  • rich in proteins, fiber, a wealth of vitamins and minerals, as well as polyunsaturated fatty acids like omega-3 and omega-6 (healthy fats)
  • high levels of vitamin C help boost immunity
  • helps detoxify the body by flushing out toxins and waste metals
  • boosts your metabolism and aids in digestion
  • way too many more benefits to list!

So celebrate my 100th post with me by doing your body (and taste buds) a favor and make this smoothie bowl right now!!!!!!

Pink Pitaya Empower Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 package frozen Pitaya Plus dragonfruit
  • ½ frozen banana
  • ¼ cup frozen strawberries
  • ¼ cup unsweetened cashew milk
  • ¼ cup of your favorite granola (I use Oh She Glow’s Mocha Empower Glow Bars crumbled up)
  • fresh chopped bananas and strawberries
  • Barney Butter Chocolate Almond Butter
  • a drizzle of raw honey

Directions

  1. Add the frozen items and cashew milk to a high-powered blender and blend until thick, creamy, and smooth.
  2. Pour the contents into a bowl and top with the remaining ingredients. Enjoy!


Brain Power Blueberry Spinach Smoothie

Okay guys, so I’ve been listening to this podcast called Kwik Brain all about this guy named Jim Kwik who is a “world expert in speed-reading, memory improvement, and optimal brain performance.” He’s the CEO of his company Kwik Learning and has been sought out to train the top brains at Harvard, Nike, and many other powerful companies so basically he’s pretty legit and I want my brain to be like his.

I was recently on vacation with my boyfriend (as you probably noticed due to lack of posting) and we spent a lot of time working on our health and wellness by basically eating well, getting our sweat on (we’ve been doing P90X LOL bringing it back), and learning about strategies for becoming the smartest, fastest, healthiest, and HAPPIEST you you can possibly be. I’ve decided I’m going to shift ze blog over from being strictly healthy food to all of my discoveries on what I think is great for the best overall health and wellness lifestyle. You’re welcome.

Also (side note alert), I noticed my skin hasn’t been great lately so I’ve decided to take on Rachel’s Good Eat’s 7-Day Sugar Detox to get the body right and back in the swing of things so I DEF recommend it to all of you to try it with me. I already stay away from refined sugars, but I think a week without honey and dates could probably do me some good. We shall see.

But anyways, besides the point. Right now I want to talk about the mighty BRAAIIINNNNN (for all my 90’s kids right now I’m just picturing that old cartoon pinky and the brain right now). So your brain basically controls your entire life, and then your gut comes in a close second for life-controlling. So it’s very important to do things that nourish both your mind and your gut to maintain an optimal performance/happiness/healthiness level. And trust me people, when you’re eating right and feeding your body what it needs, you feel like a superhuman. There’s no comparison with how good being nourished feels.

So from the lovely Mr. Kwik’s podcast (called Kwik Brain which I said earlier but am now reiterating because I HIGHLY recommend taking a listen to) I learned that there are certain foods shown to boost cognitive activity, protect ze mighty brain, and reduce brain fog aka your mind will be crystal clear. These foods include: blueberries, avocados, broccoli, coconut oil, eggs, leafy greens, salmon, turmeric, walnuts, and dark chocolate. Okay YUM. Healthy brain? More like delicious brain, my brain has a very good palette. So I’ve been trying to include at least 5 foods from this list in my diet every day (super easy task people, come on and do it with me). It’s SO EASY. Especially if you make this smoothie.

OKAY so to recap:

  • Your brain powers your body and everything you do.
  • Your brain performs best when you consume certain foods.
  • You perform best when you consume those foods.
  • THOSE FOODS ARE FREAKIN’ TASTY!!!!
  • Drink this smoothie so your brain is happy.

So without further ado, here is the recipe for a happy, healthy brain. Enjoy 🙂

Brain Power Blueberry Spinach Smoothie

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 cup fresh organic spinach
  • ½ cup frozen organic blueberries
  • ½ frozen banana
  • ½ cup ice
  • 1 Tbsp almond butter
  • ½ Tbsp sugar-free dark cocoa powder
  • ½ Tbsp coconut MCT oil
  • ½ tsp Lion’s Mane Mushroom powder
  • 1 tsp spirulina powder
  • 1 tsp chlorella powder
  • ½ cup unsweetened cashew milk

Directions

  1. Add all ingredients to a high-powered blender and blend until smooth and creamy.
  2. Pour into a glass and enjoy!


The Best Quick and Easy Balanced Breakfast

scrambled eggs, avocado, berries, and kale

Ahhh breakfast, my favorite thing to post about. Honestly, it’s a struggle for me to even post anything else because I have to force myself to eat anything other than breakfast food for all other meals. And today, I thought I’d share with you guys my ultimate go-to favorite breakfast.

Since I typically eat breakfast at noon on the weekdays because of my intermittent fasting, sometimes I get up to something beforehand and then by the time I realize it’s noon and I’m starving I don’t have much time to make something elaborate. So I always end up making some sort of variation of this breakfast right here.

And there are so many great things I could say about this breakfast. It takes all of 10 minutes (if that) to make, it’s colorful, it’s tasty, and it’s got your fruit, veggies, protein, and healthy fats in it! Andddddddddd, if you’re looking to complete the perfectly balanced breakfast (if you eat grains, that is) you could add in a piece of toast to finish it off! I generally steer clear from toast, though, because it makes me achy. It’s always good to pair your fruits with a healthy fat too because the healthy fats help stabilize your blood sugar which could potentially spike from the sugar of the berries. This also helps to provide a slow release of energy throughout the day!

So next time you’re in a rush for breakfast (or just want a delicious meal), give this simple but amazing brekkie a shot! You won’t be disappointed. Trust me, you’ll be hooked.

 

The Best Quick and Easy Balanced Breakfast

  • Servings: 1
  • Difficulty: easy
  • Print

Ingredients

  • 1 Tbsp virgin coconut oil, divided in half
  • 2 large free range organic eggs
  • 1 cup of chopped kale
  • ½ cup of your favorite berries (I love raspberries)
  • ½ ripe avocado
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Directions

  1. Heat a pan over medium heat and add half a tablespoon of your coconut oil to it.
  2. Once the coconut oil has melted, add your chopped kale and stir it all around so it gets coated in the oil. Keep cooking and stirring occasionally for about 2-3 minutes, or until your kale has wilted a bit and is softer. Remove to your plate.
  3. Add the other half of your coconut oil to the pan and allow it to get hot. Then, crack your eggs into the pan and scramble them immediately. I like to continuously stir my eggs as I cook them as I find it gives them a nice, fluffy texture! Once your eggs are no longer runny, remove them to your plate as well.
  4. Add the berries and half an avocado to your plate and enjoy!
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