DF and GF Peanut Butter and Banana Chunk Pancakes

Today my morning consisted of a sprint workout, weights, yoga, laundry, and cleaning my entire apartment top to bottom SO yes I made the most massive breakfast of all time and YES I’m gonna eat every last bite cuz ya girl deserves it.

Breakfast is what motivates me to get through my morning every day (since I don’t eat until noon usually, check out my post on intermittent fasting for more deets on that) so this morning to treat myself I made scrambled eggs with avocado, sliced strawberries, and peanut butter banana oat pancakes. Breakfast. Of. Freakin. Champs. And it did not disappoint.

These pancakes, more specifically, were the actual bomb. I might make them again for dinner because yeah, I deserve breakfast for dinner too! Anyways, they’re tasty, filling, good for ya, and dairy, gluten, and refined sugar free so it doesn’t get much better than that!!

Happy Tuesday my peeps!

DF and GF Peanut Butter and Banana Chunk Pancakes

  • Servings: About 4 Pancakes
  • Difficulty: easy
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Ingredients

  • 1 smashed banana, still kinda chunky
  • 2 large organic free-range eggs
  • 1 tbsp all-natural peanut butter
  • ½ tsp vanilla extract
  • ½ cup gluten-free oat flour (plus more if batter seems runny)
  • ½ tsp baking soda
  • a pinch of salt
  • Extra peanut butter and/or banana for on top (optional)
  • Maple syrup for on top (optional)

Directions

  1. Pre-heat a large non-stick pan or non-stick griddle over medium high heat.
  2. In a medium sized bowl, add your banana, eggs, peanut butter, and vanilla together until combined.
  3. In another bowl, combine your oat flour, baking soda, and salt.
  4. Add the dry ingredients to the wet ingredients and mix until just combined.
  5. Add the batter in your ideal pancake sized amounts to the pan or griddle and cook until there are lots of bubbles on top (about a minute) then flip and cook for another minute or so on the other side.
  6. Remove to a plate once the pancakes are fully cooked and add your toppings if you choose to. Enjoy!

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The BEST Lettuce Wraps with Healthy Peanut Sauce

So last week I was in Banff with my lil momma bear and she had never been there before (and if you haven’t either, please make a trip, it’s life changing) so I was taking her to all my fave stops. Besides the hiking and nature and cute little shops, there are two restaurants I absolutely adore. The first is a Cajun diner called Tooloulou’s that I love going to for breakfast because they have just about everything you could possibly imagine and more and it’s all so good. And the second restaurant is called Block. It’s teeny and has an ever-changing menu and kinda just have a cozy home-y feeling to it which adds to the charm for me.

Anyways, long pointless story short, when we were at Block last week I had some lettuce wraps (which I don’t normally eat very often) and they just absolutely blew my mind SO I’ve been on a lettuce wrap kick this week and and very happy about this recipe. Honestly I’m thinking about making lettuce wraps a weekly staple now just as an excuse to make this dang peanut sauce HOLY MOLY is it good on everything.

So get you ground meat cookin’ and in no time you’ll be in lettuce wrap heaven with me. Enjoy!


The BEST Lettuce Wraps with Healthy Peanut Sauce

  • Servings: 4
  • Difficulty: easy
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Ingredients

    Filling:
  • 1 Tbsp avocado oil
  • 1 pound lean ground beef and pork mixture
  • 1 clove garlic, minced
  • ½ yellow onion, diced
  • ½ cup sliced cremini mushrooms
  • ¼ cup sliced cabbage
  • 2 large carrots, chopped
  • 1 red bell pepper, de-seeded and chopped
  • ¼ cup bone broth (or any other broth you have on hand)
  • 2 Tbsp coconut aminos
  • salt and pepper to taste
  • Peanut Sauce:

  • ¼ cup peanut butter
  • ¼ cup unsweetened coconut milk
  • 2 Tbsp bone broth
  • 2 Tbsp coconut aminos
  • juice of ½ lime
  • 1 tsp sesame oil
  • 1 tsp rice wine vinegar
  • 1 clove garlic, minced
  • 1 tsp grated fresh ginger
  • pinch red pepper flakes
  • salt and pepper to taste
  • 2 bunches romaine lettuce, separated into leaves
  • sesame seeds
  • 1 lime, sliced

Directions

  1. In a large skillet, heat the avocado oil over medium heat. Once hot, add the meat and cook until cooked throughout. Drain and set aside.
  2. In the same skillet on medium heat, add the garlic and saute until fragrant. Then add the onions and saute until they just start to get soft, about 2 minutes. Add the remaining veggies and saute for another 5-7 minutes, until tender.
  3. Meanwhile, combine all the ingredients for the peanut sauce in a medium saucepan and bring to a simmer. Allow it to simmer for about 3-5 minutes, or until it thickens. Then remove from heat and set aside.
  4. Once the veggies are tender, add the meat back in the skillet with the veggies, then add the bone broth and coconut aminos and bring to a simmer. Simmer for about 1 minute and then remove from heat.
  5. Serve by adding the filling to the lettuce leaves, then topping with peanut sauce, sesame seeds, and a squeeze of lime juice. Enjoy!


Patriotic Red, White, and Blueberries Bowl

red white and blueberries bowl

Happy 4th of July Y’all!!!!

I may not be in the motherland at the moment, but I will still be celebrating my country of birth by eating patriotic AF food. Soooo I got to thinking about what I could possibly make using red, white, and blue foods and automatically I thought “BERRIES!!!!”

My fave. Berries. Always.

Berries are so great because they’re low in calories, high in antioxidants and nutrients, and they’re ohhhhhh so sweet and tasty in da tummy (the best part).  AND, in this case, there’s so many red and blue berries!!!! You could realistically sub pretty much any red or blue berry of your choosing instead of raspberries and bluebs, but they’re my two favorites so that’s why I went with them. They also get kindof mushy when you mix everything together which creates sort of a jam texture which adds some deliciousness to this recipe. Uhhhh YUM!

This recipe is also literally easier than breathing (ok maybe not breathing, but pretty darn close) to make so if you’re having a bunch of people over and have no idea what to serve them for breakfast, a snack, or dessert, this is PERFECT PEOPLE!!! Literally just go to Costco (AKA the most magical place on earth), grab a couple tubs of berries and some bananners, a little granola and honey and maybe a bit of nut butter and you’re golden. Throw it all together and BOOM instant patriotic sweet treat that’s also healthy for you.

SO. I will leave you at that. I hope you all have a very fun, very SAFE (seriously people, don’t be messing around with fireworks blowing hands off n’ stuff), very delicious 4th of July. Enjoy!!

Patriotic Red, White, and Blueberries Bowl

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 large bananas, sliced
  • 1 cup organic raspberries, rinsed and drained
  • 1 cup organic blueberries, rinsed and drained
  • 1 cup of your favorite gluten free granola
  • 2-3 Tbsp all-natural peanut butter
  • 2 Tbsp raw organic honey
  • dark chocolate chips (optional)

Directions

  1. Place a quarter of the sliced bananas and berries in each bowl and top with a quarter of the granola. Drizzle a quarter of the peanut butter and honey on top. Sprinkle some dark chocolate chips on top if you would like. Enjoy!


Banana Nice Cream with Healthified Reese’s Crumbles

Banana Nice Cream with Healthified Reese's Chunks 1

*Sitting here waiting for Vitamix to sponsor me because I basically only eat smoothie bowls and nice cream*

Seriously though. The healthy dessert combinations you can make with some frozen fruit and toppings are ENDLESS!!!! When I first became intolerant to dairy I immediately mourned the loss of ice cream (previously one of my all-time favorite foods) BUT now that I have my Vitamix (or any high-powered blender works), I think I like smoothie bowls and nice cream even more than real ice cream if that’s even possible!

Just think about it. You’ve made it to tonight. You had a delicious, healthy dinner. You’ve had a good day of exercise. You’re sitting on the couch watching Wild, Wild Country (okay so you’re probably not all watching what I’m watching on Netflix right now, but if you like documentaries I strongly recommend giving this one a try!). You’re craving dessert. Do you:

  1. Undo all your healthy progress from the day by giving in to ice cream and having a bowl full of cream and sugar that will cause all sorts of health problems for you ORRRRRRRRR
  2. Whip up a quick bowl of banana nice cream with Healthified Reese’s Crumbles on top?

Option 2 DUHHHHHHHHH!!! Nothing bad’s going to come to your body from a bowl of bananas, peanut butter, and dark chocolate. Nope. Nada. You’re actually going to get tons of vitamins and nutrients. Instead of having a heavy, crappy feeling in your stomach you’ll feel light as a feather and be ready to binge a million episodes!

So boycott the ice cream cravings and break out the blenders!!!! And enjoy your healthy guilt-free dessert.

 

Banana Nice Cream with Healthified Reese’s Crumbles

  • Servings: 2
  • Difficulty: easy
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Ingredients

  • 3 frozen bananas
  • 6 ice cubes
  • ¼ cup unsweetened coconut milk
  • dash vanilla extract
  • ½ Tbsp raw honey
  • 3 Bites By Bai’s Healthified Reese’s Eggs, crumbled (or you can drizzle peanut butter and add chocolate chips as a substitute)

Directions

  1. Add all ingredients except for the Healthified Reese’s Eggs to a high-powered blender and blend until smooth and creamy. At this point you can either transfer straight to a bowl or place in the freezer for a bit to harden up and then you can scoop it out into a bowl.
  2. Crumble the Reese’s Eggs on top (or drizzle peanut butter and chocolate chips on top) and enjoy!


Dark Chocolate Dipped Peanut Butter Oatmeal Cookies

dark chocolate dipped peanut butter oatmeal cookies 3

WHO WANTS COOKIES FOR BREAKFAST?!

I really, truly hope all of you reading this raised your hands for that because every human should want cookies for breakfast. It’s only natural. And I get it, you’re thinking, “But Bailey, cookies are not healthy and they are not a good, nutritious breakfast. Stop trying to drag us down.” Oh, but I’m not draggin’ ya down. Oh no. Far from it, actually. I’m here to tell you that these cookies are so good for you that you could literally eat them for breakfast. But don’t feel obligated to restrict yourself to just eating them for breakfast, they’re really an any-time-of-the-day-cookie too.

Say whaaaa?! Gimme some of those right now!

See, I would never lead you astray from the path of healthiness. These babies are super simple, contain all-natural whole ingredients, and are basically just a bowl of oatmeal baked into a cookie. Here’s what you’re looking at getting from one of these delicious little devils:

  • Carbs
  • Protein
  • Healthy fats
  • Vitamins
  • Nutrients
  • Minerals
  • Fiber
  • Antioxidants

Talk about a balanced breakfast, amiright? That’s baaasically everything you could ever ask for in a breakfast besides maybe missing out on a veggie or two. So all I’m trying to say here is you’re welcome for providing you with such a wonderful amazing cookie and you should make some right now. Enjoy!

Dark Chocolate Dipped Peanut Butter Oatmeal Cookies

  • Servings: 12 cookies
  • Difficulty: easy
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Ingredients

  • 1 ripe banana
  • 2 Tbsp maple syrup
  • 1/3 cup all-natural peanut butter plus a little extra for drizzling
  • 1 tsp vanilla extract
  • 1 free-range organic egg
  • 2 cups gluten-free rolled oats
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ¼ tsp salt
  • 1 dark chocolate bar

Directions

  1. Pre-heat your oven to 350 degrees F.
  2. Add all ingredients except for the dark chocolate bar to a high-powered blender and blend until everything is thoroughly combined.
  3. Scoop your dough onto a parchment paper-lined baking sheet and then press into a cookie shape as the cookies will pretty much retain the shape that they go in the oven with.
  4. Bake for about 8-10 minutes and then allow to cool.
  5. While the cookies are cooling, melt your chocolate bar at about 30 second increments in the microwave, giving it a good stir after each 30 seconds.
  6. Once the cookies are cool enough to handle, dip half of them in the dark chocolate and then return them to the parchment paper to cool and solidify.
  7. Drizzle the cookies with a little peanut butter and enjoy!
  8. * I would store them in the refrigerator so the chocolate stays nice and hard and doesn’t get melty and messy on ya.