Every time I mention french toast around any of my friends, they all suddenly want french toast. Never fails. Growing up we just used regular sandwich bread, which I still like. But when you want to get fancy, you get … Continue reading
This looks kind of nasty. But trust me it tastes really good. And easy. Takes a few minutes to set up, but not long. I get my seeds soaking whiling get dressed or taking the dogs out.
1/2 cup Almond Milk (Or any milk)
2 tbsp Chia Seeds
2 tbsp Maple Syrup (Or honey or Agave)
1 tsp Spices (Optional)
Mix first two ingredients together, let sit for 5 plus minutes. Mix everything else in. Enjoy.
I like it warmed, but its delicious cold too.
Here are the labels so you can get the nutritional information.
For years on most tailgating morning. My friends mom Cindy, always makes cinnamon cream cheese bars. And if she doesn’t, there is hell to pay.
Cameron doesn’t always request things, so when he does. I try to accommodate him. At first I didn’t know what he was talking about. He just said “Are you going to make them pumpkin bars?” I’ve never made pumpkin bars, so it took some explaining from him. In the end, I figured out he want Cindys bars pumpkinfied.
I just took Cindy’s cream cheese bar recipe and added pureed pumpkin. Which is so easy to begin with. All you need is 5 ingredients. You can add spices if you want. I did here though, and I would suggest it.
I couldn’t find my beater attachments, so I just hand mixed the filling. So you’ll see specks of cream cheese in the pictures. Clearly I wasn’t caring that day. Didn’t change the deliciousness at all 🙂
Pumpkin Cream Cheese Bars Recipe
8 oz Softened package of cream cheese
1/2 cup Sugar
1/2 can Pumpkin Puree
1 tbsp Vanilla Extract
1 tsp Cinnamon
1/2 tsp Ginger
1/2 tsp Allspice
2 cans Crescent Roll
19 x 13 pan (I would suggest glass)
1 tbsp Sugar
1/2 tsp Cinnamon
Spread one of the cans of crescent rolls out in the bottom of your pan. You can choose to butter or spray your pan. I didn’t and it was fine. Mix First 7 ingredients together till well blended. Then pour and spread over the first layer of crescent dough. Now spread the second can of dough on to the filling. This might take a minute. I sprinkled the top with cinnamon sugar before baking.
Bake at 350 f for around 25 minutes. Check at around 20.
I’ve tried to cut out most “non-natural” sugars. So for a sweet treat or breakfast sometimes if I don’t eat a protein shake, I’ll make a smoothie. I’ve toyed with the idea of a Peanut Butter Cup smoothie. This is not a dessert style smoothie. It’s sweet, but not sweet sweet.
A few ingredients, but maybe not anything you don’t already have. Or couldn’t substitute. Or subtract all together. (In this picture I show cocoa nibs, they add little bitterness and texture, they’re not for everyone) And instead of cocoa powder you could use chocolate. If you had the chocolate PB2 that would be amazing.
This smoothie I think works best if you have a few minutes prep time. I like to soak my sliced dates and Chia seeds for a few minutes in the almond milk. Helps soften them both. But it’s really not necessary.
Then add the other ingredients in stages. I take everything I buy that comes in plastic and transfer it to glass containers.
2 Pitted Dates (sliced)
1/2 cup Almond Milk
Pinch Chia Seeds
1 tbsp Cocoa Powder
2 tsp PB2
1/2 cup Greek Yogurt
1 tsp Vanilla
1 whole Banana (Frozen, Sliced)
4 regular Ice Cubes
I throw the first three ingredients in the blender and let it sit about 5 minutes.
Then put in the next 4 ingredients. I then blend these till smooth, with my blender about a minute plus or minis. Helps chops the dates with out over blending the frozen things.
Last throw in your frozen banana and ice cubes. Blend till smooth, another minute or two.
I’ve seen a few recipes or videos on healthier or banana pancakes. I was always intrigued. Can it be true? Are they good? When I want pancakes, I want fluffy, semi-sweet carby goodness. And I’m not a syrup lover, so the flavor as to be right.
Do these taste exactly like “real” pancake? No, but their good in their own right.
There aren’t that many ingredients in this dish, but there is a smidgen of prep work. If you want lighter fluffier disks.
Most of the recipes I’ve seen, just call for you to mix the ingredients together before cooking. But they always looked so, flat.
I decided to whip my egg whites separate from the mix. Makes a huge difference.
The rest you just mix together.
(The mashed banana is under there somewhere)
To cook them I heated a non-stick skillet with a little coconut oil, and spooned about a quarter cup into the center. You can make silver dollar size if you like, you’ll just have to cut the cooking time. (I think I’ll be doing that next). Only takes about two/three minutes per side on medium heat.
The hardest part will be deciding what to top your pancakes with. I choice for these, a slightly sweetened mashed raspberries and powdered sugar.
That’s just mashed up raspberries with a bit of powdered sugar. I have found I like a bit more sauce then this makes. So you can add some orange juice, water or maple syrup.
Now onto taste and texture. Its not pancakey, but more hmm, this is hard to describe. Their fluffy but still eggy in texture. but not in a bad way. Maybe like a really dense angel food cake?
These are mild in flavor, but you can season to taste.
Give these a try, I don’t think you’ll be disappointed. I’ll input the nutritional values down below.
Banana Coconut Pancake Recipe
Per Serving (no toppings): Fat 8 Calories 209 NetCarbs 19 Protein 8 Sugar 11
2 Bananas (Mashed)
3 Eggs, large (Separated)
1/2 cup Coconut Flour
1 tsp Vanilla Extract
1 tsp Cinnamon
1 pinch salt
2 tsp Coconut Oil
Two mixing bowls
1/2 cup measuring cup
1 tsp measuring spoon
Fork (for mashing)
Plate (For eating)
In one bowl mash 2 bananas, to this same bowl, add the yolks of your three eggs, coconut flour, vanilla, cinnamon and salt. Stir until well combined
In a separate bowl, whip your leftover egg whites until you get semi stiff pikes.
Once whipped transfer to your other batter bowl and lightly fold into mixture.
Heat the coconut oil on medium heat. Spoon about a quarter cup of batter, that will give you about 3 cakes per person.
Cook on each side till golden brown, 2 – 3 minutes on each side.
Plate, top and eat.