Like I really needed an excuse for more nut butter

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So. Pancakes!

It’s been awhile since there have been any pancakes on this blog, which is a mild travesty considering they’re one my fave things. Okay okay, breakfast and all associated breakfast things are my fave but you get the idea. Besides, I used to have such epic once-a-week-designated pancake days with friends back in college that it is just lame that I hardly eat them anymore.

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Realistically, I probably love them so much because it gives me an excuse (as if I needed one) to eat more nut butter. Because… I really don’t feel like I need to justify this?! Actually because flat food surface= naked= needs nut butter or seed butter or coconut butter or all three (or just regular butter. I mean, obviously). And then a ton of other toppings because apparently I like decorating my food. And then playing with it. And then taking pictures. Let’s just pretend I grew up, okay?

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That would be three kinds of butters in one meal. I think I have a problem.

Also cat selfies. Ha.

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And pretty things! Mother Nature is so beautiful she doesn’t need a filter.

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But back to pancakes.

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These have actually become my favorite lunch of leisure lately, especially after some morning jazzercise general sweatiness. This particular recipe is so beyond easy to whip up, it’s stupid. And it contains less than five unprocessed ingredients, good fats, protein, and good carbs…exactly what I want after a workout. AND I can eat them with nut butter, which means I see absolutely nothing wrong with this picture. They are super light and fluffy, not overly sweet, and leave you feeling satisfied and not stuffed or comatose (hello traditional wheat-sugar-gluten-bad fat-undeniably delicious brunch, I’m looking at you).

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Indulge yourself! It’s almost Friday, you know you want breakfast for dinner…

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Banana Pancakes

Grain free, gluten free, refined sugar free, dairy free, paleo. Serves 1, yields about 4 good sized pancakes.

  • 1 banana
  • 1 egg
  • 1 egg white
  • scant 1/4 c zucchini, finely grated
  • 1 tsp coconut flour*
  • optional: a sprinkle each of cinnamon and nutmeg

*I vary this amount according to how much zucchini I use; the batter is runny so a little thickener doesn’t come amiss. However, if you hate coconut or don’t have coconut flour, you can leave it out no problem.

In a bowl, mash the banana like a boss, then whisk in eggs until mostly smooth (lumps are totes fine, these are your pancakes after all so no one can judge your lumps). Stir in grated zucchini, coconut flour and spices if using. Let sit while your prep your griddle or pan: grease pan of choice (I like a flat griddle, a sauté pan is fine) with some organic butter and heat over medium. Once hot, spoon batter out into roughly four pancakes (or go crazy and make silver dollar little bitty ones)… blah blah blah, y’all know how to make pancakes… let the edges solidify and the tops get that bubbly-sheen to them before attempting to flip… let cook until cooked through… plate prettily and serve, preferably with a truckload of various nut/seed butters and some fresh coconut aaannnnd plain yogurt. Mmmm.

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Because, BEETS!!!

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I’m having a moment.

Like, RIGHT NOW.

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Because I just took a bite of my lunch and my insides kind of exploded, it was so good. BEST LUNCH EVER! Okay. Not really, probably, but extremely delicious at this particular point in my life and too good not to share. Because, lunch. Which can unfortunately be extremely boring and sad, if not given the proper attention. I know for me it goes something like this: “going about my day lalala… shmaybe some jazzercise, oooh I think I’ll bake bread! And clean things! And OMG I’M STARVING how is it already noon?? Wander wander into the kitchen, yank open fridge and… ugh. Nothing exciting and I am too starving to seriously consider making something interesting. So… eggs. AGAIN. For the elevendy billionth time. Someone save me from the inevitable scrambled eggs!!!” And then no one does so I eat them anyway. Laaaaame.

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BUT!! Today. Today was different.

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Because there were BEETS in the fridge!!! And I looooove beets [Probably excessively. I have never met a beet salad I didn’t like]. Alas, no goat cheese… but that forced me to improvise with cute my beet-lets. And so. Have you ever shredded a beet with cheese grater?? It’s actually quite fun, they’re easier than carrots and don’t fly everywhere like zucchini. No, I don’t spend ALL of my time grating different vegetables. Just kind of… a lot of it, apparently, enough to make me an expert on inadvertant grated vegetable projectiles. Ahem. Moving on.

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This bowl.

A perfect balance of sweet, savory, chewy, crunchy, eggy, nutty, beety. What more could you want out of your normally marginalized midday meal? Give your lunch (and indirectly, yourself) some love and make it delicious. I promise it makes your day ten billion times better! But seriously. This is super fast, easy and delicious… AND full of whole foods just doin’ all kinds of fab things for your bod.

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Red Beet, Roasted Corn and Zucchini Hash, with Egg and Avo

A Wait.. Are those.. Cookies original! Straight from my brain box, don’t say I didn’t warn you. But seriously… make it! Gluten free, full of antioxidants, and vegetarian. Serves 1 [adapt amounts as needed! It’s ridiculously forgiving]. This could also be a really good breakfast, if you’re weird like me and crave veggies in the am. Super fast as well, provided you’re using precooked beets.

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  • 4 steamed and peeled beets, shredded on the large holes of a grater
  • 1/2 a large zucchini, shredded
  • small handful of fire roasted corn
  • small glug of good quality olive oil
  • 4-5 pecans, chopped
  • 1 egg
  • 1/2 of a perfectly ripe avocado, cubed
  • salt+pepper to taste

Heat olive oil in a skillet over medium heat. Once the oil is warm, toss in shredded beets, zucchini, and corn. Sauté for a few minutes, until the veggies soften but are still just a bit crunchy. Season with salt and pepper, and toss in chopped pecans. Turn off heat and let sit for a second. Make your egg (simultaneously, in separate skillet if you’re a talented multitasker) however you like (I like a runny yolk for this but mine broke, so it cooked through. Wah). Top beet hash with egg, cubed avo, and more salt and pepper. Devour like no one’s watching, it’s that good! Or maybe I was just super in the mood for beets. Either way, enjoy your lunch!

Oh… one last thing. Obligatory New Year’s Day eating: cabbage with BACON (!!!), black eyed peas with BACON (!!!) and hot sauce. All my southern heritage in one bowl.

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