This is one of my favorite breakfasts. It’s extremely filling and great post-workout.
Whenever I have a leftover cooked sweet potato from dinner the night before, I make this meal!
1/2 sweet potato (cooked & diced)
4 slices bacon
Salt & pepper
Cook your bacon to your liking (crispy, the only way)
Drain the excess grease from your pan, but do no rinse your pan.
Crack your eggs directly onto the pan and once they begin to set, sprinkle them with s&p and flip & dice them up with a spatula.
Add your diced sweet potato, and crush up your bacon to add also.
Sprinkle with some shredded cheese, and fold the mixture a few times with your spatula.
Serve alone, with hot sauce, or ketchup.
Tonight, I tested out a paleo recipe using almond flour to see if I liked these, or the coconut flour recipe better.
The almond flour pancakes were thinner and took longer to cook, but had more of a pancake feel. I really enjoyed both kinds, which isn’t surprising since they were both topped with almond butter. 😉
1 ripe banana
1 tablespoon coconut oil, melted
1/4 cup almond meal
Dash of cinnamon
Extra coconut oil for coating the pan
Place pan over low heat.
Add extra coconut oil to pan to grease it.
In a small bowl, mash your banana well.
Add egg and melted tablespoon of coconut oil and mix.
Add almond meal & cinnamon and mix well.
Drop batter by 2 tablespoons.
Be careful because batter runs, so put pancakes far away from each other.
Place a large plate or cover over the pan to let the pancakes steam and cook for about 3 minutes on low heat.
Flip, cover again, and cook for another 1-2 minutes.
Top with almond butter while warm if desired 🙂
Just whipped myself up a batch of paleo pancakes for a snowy day dessert! Only 3 simple ingredients, and then I topped them with some goodies instead of syrup 🙂
3 tablespoons coconut flour
Dash of cinnamon
Almond butter (optional)
Place a pan over low heat.
Add coconut oil to grease your pan.
Whisk together eggs in a bowl, add coconut flour and stir until thick.
Add a dash of cinnamon.
Create pancakes, 2 tablespoons of batter, and flatten them slightly.
Add thin banana slices if desired at this point.
Flip after about 2 minutes, check for brownness on the bottom.
Once flipped cook for 1-2 minutes longer.
Spread almond butter on top while warm and sprinkle with more cinnamon!
I found this recipe on Pinterest from http://www.tastykitchen.com
If you’re looking for a healthier way to start your day, these pancakes are made with no flour! Instead, they use rolled oats as their base. They also do not contain eggs or dairy!
2 ripe bananas, sliced
3/4 cup vanilla, almond milk
1 cup rolled oats
1 1/2 tsp. baking powder
1/4 tsp. salt
1/2 tsp. cinnamon
Mini chocolate chips
In a blender, purée banana and almond milk for 30 seconds.
Add oats, baking powder, salt, & cinnamon and purée for 1 minute.
Let mixture stand and thicken for a few minutes.
Place a large skillet on your stove over medium-low heat.
Once mixture has thickened slightly, pour by 1/4 cup onto greased skillet.
Sprinkle each with chocolate chips, and once pancakes start to bubble, flip, & cook for another 1-2 minutes.
Serve with syrup & enjoy!
This smoothie tastes exactly like an oatmeal cookie, and it’s healthy! I’m drinking it as I type before I head off to Crossfit.
1/4 cup rolled oats
1/4 almond milk
1/2 tsp. cinnamon
5 ice cubes
Place all ingredients in blender and liquefy until all ice is broken down and smoothie is blended completely.
Pour into a large glass & enjoy!
One of my best friends Kim told me about this delicious recipe. Her and her sister found this recipe on Pinterest from the website: http://www.emilybites.com
These are delicious breakfast treats that really fill you up, or satisfy your chocolate craving for dessert. This recipe makes 18, and each individual oatmeal is only 3 points plus on Weight Watchers!
3 cups old-fashioned oats
1/2 cup packed brown sugar
2 tsp. baking powder
1/2 tsp. salt
2 eggs whites
3/4 cup mashed bananas (about 2)
1 1/4 cups skim or non-fat milk
1 tsp. vanilla extract
3/4 cup semi-sweet chocolate chips
Preheat your oven to 350.
Spray 18 muffin tin wells with cooking spray or line with cupcake liners.
Combine first four ingredients (dry ingredients) in a large bowl.
In a medium bowl, whisk together remaining ingredients (wet ingredients) except chocolate chips.
Then, fold in the chocolate chips.
Spoon the mixture evenly into 18 muffin tin wells.
Bake for 18-22 minutes or until a toothpick inserted in the center of the oatmeal singles come out clean.
Let them cool in the pan for 15 minutes before trying to remove.
Serving Size: 1 Oatmeal Single
Points Plus per Serving: 3
This was my first ever blog post back when my only follower was probably my mom! Now that I’m expanding and it’s almost lexbake’s 1 year anniversary, I thought I could repost this recipe.
It’s a delicious treat and I never had a picture of my own before but since I made it again last night, I thought I would repost!
Enjoy this delicious recipe for breakfast, snack, or dessert!
2 cans Pillsbury buttermilk biscuits (16.3 oz.)
1/2 cup granulated sugar
1 tsp. Cinnamon
1 cup firmly packed brown sugar
3/4 cup butter, melted
Heat oven to 350.
Lightly spray 12-cup fluted tube pan with cooking spray.
In a large plastic bag mix sugar with cinnamon.
Cut each biscuit into quarters and place into the large plastic bag, shake until coated.
Arrange pieces in pan.
Mix brown sugar and melted butter in a small bowl and pour over the pieces.
Bake for 30 minutes.
Cool in pan 10 minutes and then invert bread onto a plate.
Pull apart to serve.
Weight Watchers Points Plus: 3 points per roll.
I visited my awesome Uncle Tony last night and he made same delicious Paleo Apple Pie Bars….the recipe can be found at: http://paleoonmain.blogspot.com/2011/07/apple-pie-balls.html?m=1
I adapted the recipe to Paleo Banana Bread Balls because I had no unsweetened applesauce on me. I also replaced the figs with dates.
1 cup pitted dates
1 banana + 1 tablespoon water, mashed with a fork
1/2 tablespoon cinnamon
1/4 cup almond flour
1/2 cup coconut flour
1/2 cup almonds
1 cup walnuts
1/2 cup almonds
1/2 tablespoon cinnamon
In a food processor blend dates, banana mixture, and 1/2 tablespoon cinnamon.
Pour the mixture into a large bowl, add coconut and almond flour and mix together.
Now in the food processor blend 1/2 cup almonds and 1 cup walnuts.
Mix the nut mixture into the large bowl as well. (I found it easier to use my hands and mix it all together.)
Finally in the food processor, blend the remaining almonds and cinnamon.
Roll 1 tablespoon of the dough mixture into about 20 balls.
Roll each ball in the almond and cinnamon.
Refrigerate before ready to serve!
Ever find it hard to make a good omelet? Follow these easy steps and your omelet will be easier than ever! I made a quick bacon and cheese omelet but you can add anything you want! So, here’s how I made mine.
Cook your bacon (or other meat) on the stove over low heat until completely cooked.
Place a small pan on the stove at low heat (about 4) and spray with Pam (or olive oil, coconut oil, etc.)
Crack your eggs into a small bowl and add 1 tablespoon of milk and a pinch of salt and pepper with a dash of Tabasco.
Beat with a fork for about 45 seconds.
Pour into the heated pan and place a large plate over the pan so it covers the pan. (This allows all the egg to cook on top evenly before you add your ingredients).
After about 5 minutes remove the plate and shake the pan to see if the egg still jiggles. Once the egg is set and doesn’t jiggle, add a slice of cheese and cooked bacon to one side of your omelet.
Recover with the plate to allow the cheese to melt and place the heat on low.
After about 2 minutes check to see if the cheese has melted and then flip the empty side of the omelet on top of the other side.
This is my first post in almost two months, ever since moving into school I have been so busy and haven’t had a lot of time to try out new recipes, but here is one that I adapted from: http://www.pbfingers.com
They are extremely dense and filling, I used a mini pancake pan and only ate 1.5 pancakes and I was stuffed! Enjoy!
1 cup almond meal
1/4 cup almond butter
1/4 cup unsweetened coconut
Place pan over medium heat and grease with coconut oil.
Mix all ingredients thoroughly.
Spoon batter onto pan and press down lightly with the back of a spoon.
Cool until brown & top with desired toppings.