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prettylittle-runner:

my life
runningonoatmeal:

tonedbellyplease:

CLEAN EATING GREEN PANCAKES














INGREDIENTS

1 banana
1 egg + 1 egg white
1 heaping tablespoon coconut flour
1 handful of baby spinach leaves (use however much you feel comfortable with)
1/4 cup shredded zucchini




OPTIONAL (but recommended)

1 tablespoon maca powder
1 teaspoon spirulina powder
1 teaspoon stevia (start with less & add more as needed)

DIRECTIONS

Shred your zucchini (courgette). You could also add some shredded carrot or beetroot.
Place all ingredients in a blender. Add water as necessary to create a batter consistency. I used about 1/4 a cup.
Heat your skillet or pancake pan, using coconut oil and add the batter either one at a time or a few in the pan at once once. (I chose to do smaller pancakes, but more of them for optimum tower height. hehe)
Cook the pancakes for two minutes on medium- low heat (don’t set the fire alarm off like me!). Then flip and cook another two minutes. They should lightly brown on each side.
Repeat with remaining batter.
Top with coconut flakes, fresh fruit, cacao nibs, chopped nuts or seeds.






I recommend taking some frozen fruit and either putting it in the microwave (in a bowl of course) for 60 seconds, so the juices are released and it becomes a lovely topping. Or you could lightly cook them in a pan on the stove.

Tip: if you are using the spirulina, I do recommend adding the stevia, however if you don’t use the spirulina it should taste sweet enough. You could always replace the stevia with one or two medjool dates, a teaspoon of coconut sugar, or xylitol.

these look AWESOME

runningonoatmeal:

tonedbellyplease:

CLEAN EATING GREEN PANCAKES

INGREDIENTS

  • 1 banana
  • 1 egg + 1 egg white
  • 1 heaping tablespoon coconut flour
  • 1 handful of baby spinach leaves (use however much you feel comfortable with)
  • 1/4 cup shredded zucchini
OPTIONAL (but recommended)
  • 1 tablespoon maca powder
  • 1 teaspoon spirulina powder
  • 1 teaspoon stevia (start with less & add more as needed)

DIRECTIONS

  1. Shred your zucchini (courgette). You could also add some shredded carrot or beetroot.
  2. Place all ingredients in a blender. Add water as necessary to create a batter consistency. I used about 1/4 a cup.
  3. Heat your skillet or pancake pan, using coconut oil and add the batter either one at a time or a few in the pan at once once. (I chose to do smaller pancakes, but more of them for optimum tower height. hehe)
  4. Cook the pancakes for two minutes on medium- low heat (don’t set the fire alarm off like me!). Then flip and cook another two minutes. They should lightly brown on each side.
  5. Repeat with remaining batter.
  6. Top with coconut flakes, fresh fruit, cacao nibs, chopped nuts or seeds.

I recommend taking some frozen fruit and either putting it in the microwave (in a bowl of course) for 60 seconds, so the juices are released and it becomes a lovely topping. Or you could lightly cook them in a pan on the stove.

Tip: if you are using the spirulina, I do recommend adding the stevia, however if you don’t use the spirulina it should taste sweet enough. You could always replace the stevia with one or two medjool dates, a teaspoon of coconut sugar, or xylitol.

these look AWESOME

the-exercist:

Blueberry Protein Ice Cream from KissMyBroccoli:

  • 1/2 cup cottage cheese
  • 1/2 frozen banana
  • 1/3 cup frozen blueberries
  • 2-3 Tablespoons almond milk
  • 1/4 teaspoon vanilla extract
  • 5-7 drops liquid stevia (optional)
  • 1/8 teaspoon xanthan gum for thickening (optional)

Instructions

1. Combine all ingredients in a blender and process until smooth.
2. Place in freezer for 2-3 hours to set.
3. Serve with desired toppings

A much loved gift.

A much loved gift.