breakfast

Easy Plantain Bread

The most creative recipe name ever…    it’s just easy.

Photo Credit Purely Twins.com
Photo Credit
Purely Twins.com

This bread is an alternative to our corn bread “go to” that my kids love to eat all day, every day. Our favorite breakfast is cornbread, beans and fried egg. Yeah, we like that Central American fare- It’s easy.

This plantain bread is delicious and very versatile. With only a few ingredients, it is perfect for all of you Paleo people out there.  Personally, I like it with butter and honey drizzled on it. Some people may want to put almond or peanut butter on top. You get it, get creative.

I found a million recipes on Pinterest but they all seemed to be the same. Here is the one I followed by All Recipes.com.

NOW for Plantain Waffles. <— I will let you know!      These will be so, so good. No question about it.

Easy Plantain Bread
 
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You can add cinnamon and honey to your batter. I saw a lot of people do that in the comments. I did not add either one but I did top it with both. I have also seen people make this batter into muffins as well which is a great idea.
Author:
Recipe type: Grain Free
Ingredients
  • 2 large plantains << mine were over ripened and so it turned out pretty sweet, which is fine with me>>
  • 2 eggs. Remember, pasture raised is best
  • 1 tablespoon of olive oil
  • 1 teaspoon of salt or more if you love salt
  • add a tablespoon of honey to sweeten. Cinnamon to bring out the sweet... You can also use this mixture to fry up some pancakes! Just use this recipe for the batter and make just like you would a pancake...
Instructions
  1. preheat over to 350 and line a baking sheet with parchment paper
  2. add all ingredients to a food processor and blend
  3. spread the plantain batter into a rectangle, about ½ inch thick
  4. bake about 15 minutes and let cool
  5. If frying into pancakes, do as usual! Enjoy :)

 

Be nice everyone! It’s the right thing to do.

Love, BEC

Two-Minute Power Breakfast—it’s vegan and raw too.

2 minute power vegan breakfast

We say it all the time. We are busy! There’s no time for breakfast! My clients always tell me the only thing they have time for is a bowl of cereal. Granted, there are some pretty good cereal options out there. But they are still processed and not always organic. This is a new favorite of mine because it is soooooo easy and it is LOADED with nutrition and will keep you going the whole morning. Even try it for a lunch or a light dinner. If you want it to taste even better……whip up a batch of homemade almond milk. Just FYI, when I make my almond milk my ratio is 4 cups filtered water to one cup almonds and I add 2 dates in before straining to get a little sweetness.

Two-Minute Power Packed Energizing Breakfast---it's vegan and raw too.
 
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Author:
Serves: 1
Ingredients
  • 1 organic apple
  • 1 Tablespoon raw pumpkin seeds
  • 1 Tablespoon chopped raw walnuts
  • ½ Tablespoon hemp hearts
  • 1-2 tablespoons organic raisins
  • 1-2 tablespoons organic white mulberries
  • Toppings:Sprinkle of unsweetened coconut and chia
  • Drizzle some local honey if desired (if you like a little more sweetness)
  • ½-one cup nut milk (I use home made almond milk)
Instructions
  1. Dice apple.
  2. Add all other ingredients except coconut, chia and honey.
  3. Pour milk.
  4. Add toppings.
  5. Eat and feel insanely awesome.

So is eating raw food better? There are so many benefits to eating raw foods. The number one is super quick meals with a  ridiculous amounts of nutrients and enzymes for easy digestion.  I’m pretty sure it’s hard to find raw Oreo’s, Ice-Cream, or Dorito’s. I’m trying out a summer raw cleanse and am in the midst of it so I’ll let you know how I felt when it’s over.  I can say I have been 72 hours without a cup of coffee which is pretty much a living miracle and I only got a slight headache on day 1. Now on day three and am I loving this cleanse?  No….but I do actually like it.  Check out this article from Dr. Axe on the pro’s and con’s of eating raw. 

XOXO!

tiffany signaturemary signature

 

 

2 ingredient Pancakes

pom pancakes
photo credit : kingscravings.com

Happy Holidays Everyone!

I have been making these guys on the fly for a while now and noticed I did not have a “recipe” on here for our clients. The recipe is..

Banana

Eggs

Damn. That’s easy.

The KITCHN has a great step-by-step process on how to make the pancakes so I thought I would use their insanely detailed recipe to help our people out.

…      mine would be. Mash. Mix. Oil up. Pour. Flip like a boss.

We prefer to add something seasonal like pomegranates and roasted nuts to top these off… maybe even a touch of shredded coconut or powdered sugar for show. They look and taste like Christmas.

 

2 Ingredient Pancakes
 
Thank you KITCHN for these very detailed directions. Helping our sisters out!
Author:
Recipe type: Breakfast
Serves: 8 small pancakes
Ingredients
  • 1 medium ripe banana
  • 2 large eggs
  • Butter or oil, for the pan
  • Maple syrup, jam, powdered sugar, or any other toppings, to serve
  • Equipment
  • Small mixing bowls
  • Dinner fork
  • Cast iron or nonstick griddle or skillet
  • Very thin, wide spatula, like a pancake spatula or fish spatula
Instructions
  1. Mash the banana: Peel the banana and break it up into several big chunks in a bowl. Use a dinner fork to thoroughly mash the banana. Continue mashing until the banana has a pudding-like consistency and no large lumps remain; a few small lumps are okay. You should have ⅓ to ½ cup of mashed bananas.
  2. Add any extra ingredients: These pancakes are pretty great on their own, but a few extras never hurt. Add ⅛ teaspoon of baking powder for fluffier, lighter pancakes, and whisk in salt, vanilla, cocoa powder, or honey to flavor the pancakes. Save any chunky, heavy ingredients — like nuts or chocolate chips — for when the pancakes are on the griddle.
  3. Stir in the eggs: Whisk the eggs together until the yolks and whites are completely combined. Pour the eggs over the banana and stir until the eggs are completely combined. The batter will be very loose and liquidy, more like whisked eggs than regular pancake batter.
  4. Heat a griddle over medium heat: Melt a little butter or warm a little vegetable oil in the pan to prevent sticking, if you like.
  5. Drop the batter on hot griddle: Drop roughly 2 tablespoons of batter onto the hot griddle. It should sizzle immediately — if not, turn up the heat slightly.
  6. Cook for about 1 minute: Cook the pancakes until the bottoms look browned and golden when you lift a corner. The edges should also be starting to look set, but the middle will still be loose like barely set Jell-O.
  7. Sprinkle with toppings: Sprinkle any loose toppings, like nuts or chocolate chips, over the top of the pancakes as the first side cooks.
  8. Flip the pancakes: I've found it best to do this very gently and fairly slowly — the opposite of regular pancakes. Gently work a spatula about halfway under the pancake, then lift until the unsupported half of the pancake is just barely lifted off the skillet. Lay the pancake back down on its other side. Some of the loose batter will probably spill onto the skillet as you do this; just be sure to lay the pancake on top of the spill and nudge any excess back under the pancake.
  9. Cook for another minute or so: Cook the pancake for another minute or so, until the other side is also golden-brown. You can flip the pancakes a few times if you need to in order to get them evenly browned. (Flipping is much easier once the second side is set!)
  10. Continue cooking the pancakes: Transfer the cooked pancakes to a serving plate and continue cooking the rest of the batter. Keep the finished pancakes warm in the oven if cooking more than a single batch.
  11. Serve warm: These pancakes are best when eaten fresh off the griddle and still warm. Serve with maple syrup, honey, jam, or any extra toppings you'd like.

Optional extras (choose a few!):
1/8 teaspoon baking powder, for fluffier pancakes
1/8 teaspoon salt
1/4 teaspoon vanilla
1 tablespoon cocoa powder
1 tablespoon honey
1/2 cup chopped nuts, chocolate chips, or a mix
1/2 cup leftover granola
1 cup fresh fruit, like blueberries, raspberries, or chopped apples

XO,

Mary

Meatless Mondays: what’s the deal

Guess what? I had a beautiful post for you guys that took me an hour and the site crashed….. without saving the content. WTF

$%$# @#$% ##@#$

To make a long story short, I was writing about my “foodism” and how I eat through out the week until Friday. My last post had descriptions on food in Indonesia, Barbados, London, etc. It was more of a heart felt post on my love for food. It was poetic in my mind but maybe it was really awful and that is why it crashed on me. I will keep telling myself that.

So let’s talk meatless Mondays. I am actually a huge fan of this trend for so many reasons. I love that a whole family will practice not eating meat for a day because I find it to be a day of exploration and getting creative with plant-based meals. A day without meat? Imagine that! This trend is actually not a new campaign..  it was launched during WW I and revived in WW II in efforts to feed war ravaged Europe. It was launched again in 2003 to raise awareness about excessive meat consumption in the US and across the world. Did you know that the average American consumes 75 more pounds of meat PER YEAR than the past generation..?  That’s a meaty generation. With the trend going global, we see an amazing effect it has on both our bodies and our earth.   It Click here to read more about the movement.

On a personal level, as I was writing my heart felt long lost post.. I wrote about my beloved truffle fries and vodka sodas every Friday. I enjoy my weekends with my family which usually include delicious food that I do not eat through out the week. I am a light eater who likes to graze on smoothies, green juice, homemade chips,  and bountiful salads that love me back. I sleep better, feel better, and in return are a much more pleasant person to be around when I am eating like this. Please trust me when I say it has taken me 10 years to figure this out. I have suffered ulcers, wheaty allergies, highs and lows and I am always changing up my eating habits but at this point in my life I crave these things.  On the weekends, I crave French fries, Korean duck sliders, and a pound of my boyfriend’s guacamole. It’s a great balance for me. By Monday, I am feeling ready to get back on track. Unlike a lot of my fellow Americans, I love Mondays. I am always ready for a good cleansing day full of motivation and setting up my week. This has a lot to do with a job I love and a day to get back on track for the week.

I have been practicing Meatless Mondays (or what I call cleansing Mondays) for a bit now and really feel it is a great day to reset and get rid of the brain fog. I have passed this ritual along with clients and friends who have also felt it has been very beneficial for the same reasons.  My cleansing Mondays vary with whatever I have around.. I will have a couple cold pressed juices,  a delicious green smoothie, and sip on our BEC tonic through out the day. I usually try to get creative with the family to make sure our vegetarian meals are delicious so the kids understand plant based food IS delicious and our meals do not have to revolve around meat.. I am honestly NOT against eating meat- I have never asked my clients to go vegetarian unless we are doing it for a special challenge. But I do believe in eating less meat. This makes it way more reasonable to ask people to eat high quality, local (if possible) meat that is from a healthy animal which will fill you with quality nutrition in return.

In honor of Meatless Monday here is one of my favorite recipes by The Food Babe.

4.9 from 25 reviews
Food Babe's Cauliflower Taco Salad
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Author: (Inspired by Jason Wrobel's Recipe)
Serves: 4
Ingredients
  • 1 cup sprouted lentils
  • 1 head cauliflower, cored and broken into small bite size florets
  • 1 tablespoons coconut oil
  • 1 medium yellow onion, diced
  • 1 jalapeno, seeded and minced
  • 2 cloves garlic, minced
  • 4 teaspoons chili powder
  • 2 teaspoons ground cumin
  • ½ cup of your favorite tomato sauce or tomato puree
  • 1 teaspoons salt
  • ½ teaspoon ground black pepper
  • ½ cup chopped cilantro
  • 1 large head of romaine
  • 1 lime cut into wedges
  • 1 avocado cut in slices
  • sour cream (optional)
Instructions
  1. For the taco filling: Rinse the lentils and drain well.
  2. Combine the lentils and 3 cups water in a small saucepan.
  3. Bring to a boil, then reduce the heat to low and simmer until tender, about 30 minutes (or 5 mins if you are using sprouted).
  4. Drain off excess water and set the lentils aside.
  5. Pulse the cauliflower in a food processor or chop by hand with a knife until reduced to pieces the size of rice grains.
  6. Heat the coconut oil in a large skillet over medium heat.
  7. Add the onions and jalapenos and cook until the onion is translucent, 5 to 7 minutes.
  8. Add the cauliflower, garlic, 2 teaspoons of the chili powder, 1 teaspoon of the cumin and cook for 4 minutes.
  9. Stir in the tomato sauce and cook until the cauliflower is tender, another 3 minutes.
  10. Add the cooked lentils to the cauliflower mixture. Add the remaining 2 teaspoons chili powder, 1 teaspoon cumin. Stir in the salt and pepper and cook for 3 minutes more to blend the flavors.
  11. Combine with chopped cilantro and place mixture over romaine leaves
  12. Top with fresh lime juice, avocado and/or sour cream
3.2.2124

 

 

 

If you prefer to replace your meat with fish.. this is an AMAZING recipe from Half Baked Harvest (again). We obviously have a love affair with them.

Cuban-Fish-Tacos-with-Citrus-Mango-Slaw-Chipotle-Lime-Crema.-11

 

xo,

Mary

 

 

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