Dreamy Dark Cacao Rootz Protein Smoothie Bowl

Dessert for breakfast anyone? Okay so it’s not actually dessert but I bet it’d fool just about anyone if they didn’t know better.

K so it was leg day today and ya girl went HARD soooo I decided to treat myself with a little Dreamy Dark Cacao Rootz Protein Smoothie bowl. Rootz is the only protein powder that doesn’t make me feel any ill effects afterwards so bless you Rootz for making such an amazing all-natural paleo protein powder. ILYSM. Rember to use my discount code “bitesbybai” for 10% off at checkout!

 

Dreamy Dark Cacao Rootz Protein Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
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Ingredients

  • 1 frozen banana
  • 4 ice cubes
  • 1 scoop Rootz Protein Powder
  • 1 tbsp dark cocoa powder
  • 1 tbsp ground flax seeds
  • ¼ cup unsweetened cashew milk
  • Toppings:

  • buckwheat
  • coconut flakes
  • cacao nibs
  • 4 strawberries, sliced
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Directions

  1. Add all your ingredients except for the toppings to a high-powered blender and blend until smooth and thick.
  2. Pour into a bowl and add your toppings. Enjoy!
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Paleo Cassava Flour Bread

For those of you who don’t know what cassava flour is, it’s basically the best thing of all time. It’s paleo, nut-free, grain-free, gluten-free, anti-inflammatory, and can be subbed 1:1 for regular wheat flour.

Okay. AMAZING.

So I’ve been very much enjoying experimenting with cassava flour recipes and it dawned on me this morning that I hadn’t even tried making bread with it yet?! What’s wrong with me! I really miss bread in my diet but I don’t miss how achy and gross it made me feel sooooo if I could have bread without the aches and pains, this could be life changing.

So since bread can be pretty tricky, I decided not to go out and waste a bunch of flour trying to make my own recipe from scratch right off the bat. Insteaddddd, I found this amazing recipe on Paleo Hacks and it came out PERFECT!!!!!!!

So no this isn’t my recipe, but bless you Jennafer Ashley for blessing us with your beautiful bread. You can get her recipe by clicking rightttttttt here.

Have a great Tuesday everybody!!


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!


Pumpkin Spice Smoothie Bowl

Okay so as soon as October hit this year I got way too excited about pumpkin spice. Literally you guys I made pumpkin spice EVERYTHING. Every day there was something new.

So I have been eating this unreal pumpkin spice smoothie bowl basically every day and I just now realized I forgot to post the recipe for it because I didn’t want to overload you guys with all my pumpkin spice recipes.

MY B DAWGS.

So here I have for you my most favorite smoothie bowl recipe to date. You are welcome. And my most sincere apologies for taking this long. Enjoy!!!!!

Pumpkin Spice Smoothie Bowl

  • Servings: 1
  • Difficulty: easy
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Ingredients

    Bowl:

  • ½ cup frozen pumpkin puree
  • 1 frozen banana
  • 1 Tbsp maple syrup
  • ¼ tsp vanilla extract
  • 1 tsp pumpkin pie spice
  • ¼ – ½ cup unsweetened coconut milk
  • Toppings Options:

  • fresh sliced banana
  • pecans
  • pumpkin seeds
  • dried white mulberries
  • unsweetened shredded coconut flakes
  • chia seeds
  • almond butter

Directions

  1. In a high-powered blender, add all your ingredients for the smoothie bowl and blend until smooth and thick.
  2. Transfer to a bowl and top with whatever toppings you would like. I always go for all the toppings because I’m a toppings queen.


Dairy, Gluten, and Refined Sugar Free Bananas Foster Waffles with Caramel Drizzle

I knew 100% as SOON as I saw Rachel’s Good Eat’s 5-Ingredient Healthy Salted Caramel Sauce what I would be putting under it. I had some bananas foster french toast with caramel drizzle once and ever since I’ve been hooked on the combo.

BUT. My only issue with this addicting combo? Yeah, good luck trying to find a dairy and refined sugar free caramel sauce – until now. So now I’m afraid all my inner caramel-drizzled obsessions will be coming out, so stay tuned for much, much more. But for now, you’re just gonna have to settle for these spectacular dairy, gluten, and refined sugar free bananas foster caramel waffles.

Okay I’ve gotta go now, just typing this has me craving more of these guys. Enjoy!

Dairy, Gluten, and Refined Sugar Free Bananas Foster Oats with Caramel Drizzle

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

Directions

  1. Pre-heat your waffle iron and rub down with coconut oil if not non-stick already.
  2. In a bowl, combine your oat flour, baking powder, ½ tsp cinnamon, and pinch of salt.
  3. In a separate bowl, whisk together your eggs, cashew milk, 1 Tbsp MCT oil, and vanilla extract.
  4. Add the wet ingredients to the dry ingredients and stir to combine.
  5. Add your mix to the waffle iron and let cook for about 1-3 minutes depending on your waffle iron size and shape. I used a small square waffle iron and the recipe made four waffles and took about 2 minutes to cook.
  6. Meanwhile, heat a small pan over medium-low heat and add the remaining MCT oil.
  7. Once the oil is hot, add the sliced bananas and cinnamon and fry for about 1-2 minutes on each side.
  8. Serve the waffles topped with the fried bananas, walnuts, and Rachel’s Good Eat’s caramel drizzle. Enjoy!