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
  • Print


  • 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


  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!













Scrambled Breakfast Bowl of Champions

Breakfast Bowl of Champions

More like Best-fast, amirighttttt? Ba-dum-chhh.

Okay that was bad. Sorry, I’m just so hungry. So I’m going to make this post short and sweet so we can all get right down to the eating.

Breakfast is my favorite meal of the day and sometimes I just need a scramble with alllll the veggies. So I’ve come up with this little bowl of goodness for when I’m craving a nice healthy, filling, warm bowl of eggs and veg that I can mash together and devour. Packed with protein, nutrients, vitamins, healthy fats, fiber, and so much more, you can bet your bottom that this bowl will kick-start your day in the best, most drool-inducing way possible! So cook up your favorite veggies, throw ’em in a bowl with some eggs, and boom: breakfast bowl of champions.

Scrambled Breakfast Bowl of Champions

  • Servings: 1
  • Difficulty: easy
  • Print


  • 2 free-range organic eggs
  • ½ + ½ Tbsp virgin coconut oil
  • 2 leaves of kale, stems removed and chopped
  • 2 pieces of asparagus, chopped into 1-inch pieces
  • ½ orange bell pepper, sliced
  • 1 small sweet potato
  • ½ Tbsp Manitoba Harvest hemp hearts
  • Salt and pepper to taste


  1. In a small saucepan, bring water to a boil.
  2. Place your sweet potato in and boil for about 10 minutes, until tender when poked with a fork.
  3. Drain sweet potato and set aside to cool.
  4. While the sweet potato is boiling, heat ½ Tbsp coconut oil in a pan over medium heat. Once hot, sauté the kale for about 2 minutes, until wilted and slightly crisp. Remove to your bowl.
  5. In the same pan, place your asparagus pieces and bell pepper and cook until tender, stirring occasionally.
  6. Meanwhile, heat a separate pan over medium-low heat and place your other ½ Tbsp coconut oil in. Crack your eggs into a bowl and whisk together with a fork. Pour the eggs into the now warmed pan and stir frequently until the eggs are fully cooked.
  7. Peel your sweet potato and mash it, setting 1/3 cup aside for your bowl and putting the rest in a Tupperware.
  8. Put everything into your bowl on top of the kale and top with your hemp hearts, salt, and pepper. Enjoy!