Gluten Free Maple Walnut Banana Pancakes

I’m slowly realizing that with the amount of breakfast recipes I post I probbbbably should’ve just been a breakfast blog instead of all meals, but whatever, who doesn’t love breakfast? Especially pancakes.

I could probs eat different versions of pancakes for every meal the rest of my life. Seriously. They’re so freaking versatile. Between the flavor of the pancakes themselves to the limitless toppings options, the pancakes are endless! The limit dos not exist (Mean Girls reference for all my chick flick fans out there). I aspire to try as many new pancake combinations as possible in my time on this planet.

So, what’s so great about these pancakes? WELL. Let me tell ya. They areeeeeeeeee:

  • gluten free (duh)
  • dairy free
  • refined sugar free
  • you don’t even have to mix anything, just dump everything in a blender
  • 5 ingredients
  • made of real, whole foods
  • TASTY AS HELL
  • also healthy as hell, you’re welcome

K so now that I’ve convinced you to try these magical pancakes, please go ahead and do so right now. And have a spectacular Wednesday!!!


Gluten Free Maple Walnut Banana Pancakes

  • Servings: 4 pancakes
  • Difficulty: easy
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Ingredients

  • 1 ripe banana
  • ¾ cup gluten free rolled oats
  • 2 large organic free-range eggs
  • 1 tsp baking soda
  • ½ tsp maple extract
  • chopped banana, blueberries, walnuts, and/or maple syrup to top!

Directions

  1. Add 1 banana, rolled oats, eggs, baking soda, and maple extract to a blender and blend until smooth.
  2. Heat a skillet or non-stick pan over medium heat and pour approximately 1/3-½ cup sized amounts of the batter onto the skillet and let cook until the tops of the pancakes are pretty bubbly (about 2 minutes).
  3. Flip the pancakes and cook until the pancakes firm up a bit, about another 1-2 minutes.
  4. Remove from the griddle/pan and top with fresh banana, blueberries, walnuts, and/or maple syrup. Enjoy!

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Nutrient Packed Pumpkin Spice Roasted Pumpkin Seeds

pumpkin spice roasted pumpkin seeds

Okay guys. I’m a firm believer in making my own versions of stuff otherwise purchased already made for you, soooooo when I decided to make my own pumpkin puree from an actual pumpkin as opposed to buying the storebought canned stuff, I had lotsa leftover pumpkin seeds.

*Insert lightbulb popping up above my head*

I hadn’t even thought about the seeds before that moment, but obviously I wasn’t going to waste them! And since it’s pumpkin spice season, I had to keep the trend alive. Thus began my new tradition of pumpkin spiced pumpkin seeds on just about everything. TBH I think my next project with them will be a granola, but we’ll see. But I’m getting off topic here.

While these guys are absolutely da bomb (and great for packing in lunches *hint hint my parents out there), I was more shocked to find out how absolutely amazing pumpkin seeds are for our oh-so-important bodies! While my pumpkin seeds were roasting, I took the liberty of looking up their health benefits, and I was absolutely floored. Did you know that pumpkin seeds are absolutely loaded with healthy fats, magnesium, zinc, potassium, calcium, protein, AND fiber?! Oh, and antioxidants. And they contain tryptophan. And I could keep going, but I think you guys get the hint.

So now I’ve decided that once this Fall is over, pumpkin season will never be over because I will 100% be keeping this trend alive year-round for my health’s sake. And you should too. So start with me by making thess super simple and super scrumptious pumpkin seeds!

 

Nutrient-Packed Pumpkin Spice Roasted Pumpkin Seeds

  • Servings: 1 cup
  • Difficulty: easy
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Ingredients

  • 1 cup fresh pumpkin seeds (I used the seeds out of a pie pumpkin)
  • 1 Tbsp coconut oil
  • 1 tsp cinnamon
  • 1/8 tsp of each: nutmeg, ground ginger, ground cloves
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Directions

  1. Preheat your oven to 400 degrees F.
  2. Add all your ingredients together in a bowl and mix until all the seeds are evenly coated.
  3. Spread them out evenly on a parchment paper lined baking sheet and roast for 10-12 minutes until they’re crisp and golden. Enjoy!
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Bailey’s Buddha Bowl with Creamy Tahini Dressing

baileys buddha bowl with tahini dressing

Do you ever just have those days where you’re feeling especially zen? Like so peaceful and relaxed that absolutely nothing could cause you anxiety? Well, yesterday I did some (well-needed) yoga for the first time all week and believe it or not, high-strung anxious ole’ Bailey had one of those days.

Ahhhhh, it was fantastic. Just thinking back to yesterday puts me in a calmer mood right now. So now, what does one eat on these blissfully peaceful days gifted from the heavens?

A Buddha bowl, duh.

But what exactly IS a Buddha bowl? I was confused at first too. I kept seeing them popping up everywhere and I thought to myself “What the heck people, all these bowls have different ingredients in them! What makes it a Buddha bowl?!”

So after a little (seriously like a second) of Googling, the Huffington Post cleared up my confusion by defining Buddha bowls as the following:

“Essentially, Buddha Bowls (also known as macro bowls or hippiebowls) are colourful, filling dishes built in a large bowl and composed of grains, veggies (raw, sautéed and/or roasted), protein (legumes, tofu or meat), greens and seeds — and to finish it all off, a hearty dressing.”

Wow. Talk about heaven in a bowl. And no limits to define these beautiful bowls? You gotta be kiddin’ me. But it’s true! Just one giant bowl, all the nutrients and tasty munchies you could ever imagine, and it’s topped off with a hearty dressing. I’m in love.

So here, I present to you, my nutrient-packed, colorful, drool-inducing, holy-crap-I-need-seconds, first take at a Buddha Bowl. Enjoy, my peeps!

Bailey’s Buddha Bowl with Creamy Tahini Dressing

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 1 chicken breast
  • 1 cup chopped cauliflower
  • 1 cup brussels sprouts, halved
  • 2 large chopped carrots
  • 1 small sweet potato, cut into chunks
  • 1 + ½ tablespoons avocado oil
  • 1 tsp garlic powder
  • 1 cup chopped cremini mushrooms
  • 2 cups chopped kale
  • 1 cup brown rice
  • 1 avocado, diced
  • 1 Tbsp pepitas
  • ¼ cup tahini
  • 2 Tbsp lemon juice
  • 1 clove garlic
  • 2 Tbsp water
  • salt and pepper
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Directions

  1. Pre-heat the oven to 400 degrees F.
  2. Cook your brown rice according to package directions (I cook mine in my rice cooker for 30 minutes).
  3. Add your cauliflower, brussels sprouts, carrots, and sweet potato to a large bowl and toss with 1 Tbsp avocado oil, garlic powder, and salt and pepper to taste.
  4. Transfer the veggies to a baking sheet and bake for about 25-30 minutes, or until tender.
  5. Also at this point you can put your chicken breast in the oven and cook until the internal temperature reaches 165 degrees F (about 20 minutes).
  6. Meanwhile, heat your remaining ½ Tbsp avocado oil in a pan over medium-low heat. Once hot, add the mushrooms and sauté until soft, while stirring occasionally.
  7. Make the dressing by combining the tahini, lemon juice, garlic, water, and salt and pepper to taste in a blender and blend until creamy and smooth.
  8. Once everything has finished cooking, begin making your bowls by layering the rice, kale, veggies, chicken, avocado, and pepitas and then topping with the tahini dressing. Enjoy!
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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!