Super Duper Easy Paleo Pancakes



Since switching to a (mostly) paleo diet last year, I have been two variation of a paleo pancake recipe for breakfast that I absolutely love. Unlike most recipes that you can find online, this recipe has minimal ingredients and takes just a few minutes to whip up. Plus, these pancakes are little energy pucks fill me up and get me ready to take on the day. Either variation is delicious, and I usually decide between the two based on what ingredients are more readily available!


Super Duper Easy Paleo Pancakes

Using an electric mixer, stir together:

Variation A: 
one egg
one banana (the fresher the banana, the better it will hold together... if you use a ripe banana, add a spoonful of coconut flour to help hold it together)
1/4 cup to 1/2 cup almond flour (different brands will absorb differently)
a dash of cinnamon
a pinch of nutmeg
a itty-bitty pinch of clove

Variation B:
three eggs
2 bananas
1/4 cup - 1/2 cup coconut flour (add 1/4 cup, mix, then see if more is needed to thicken)
a dash of cinnamon
a pinch of nutmeg
a itty-bitty pinch of clove 

Heat a nonstick pan to medium high heat. Add a spoonful of coconut oil, and once melted, scoop batter into pan into small pancakes. I have found it easier to flip the pancakes if they aren't much bigger than my spatula. Cook until you can easily slide a spatula underneath and see a nice golden brown, then flip!

To be honest, I typically cook this while multitasking, and don't measure exactly or keep a watchful eye while it cooks. The result is darker, less "cute" pancakes (alright, slightly burnt), but they still taste delicious! (However, if "pretty pancakes" is what your after, try Variation B.)

Once you get the hang of either variation, try mixing it up with added fruit! I love to add blueberries into the pancakes, and next I am going to try a few small cut up pieces of apple.

Try at first not to add additional sugar to this; it has plenty of yummy flavor all on its own! If you want a little extra, try frying a few banana slices in the left over coconut oil and putting those on top. Or keep a tiny dish of pure maple syrup on the side. Also, I like to fry up some turkey bacon as well for a real breakfast feast!

Happy cooking!

Delicious Lemon & Mint Detox Drink


This summer, I decided to take on a new challenge: a container herb and vegetable garden. Among my large, random variety of plants (I went a little overboard at the plant nursery), my mint plant is the first to produce enough to harvest!

With my abundance of mint begging to be used, I decided to make a refreshing drink to combat these toasty summer days that would have detox benefits as well.

With three ingredients, it is so easy that I can barely call it a recipe. All you need is half a lemon, 4-6 mint leaves, and water.

Slice up your lemon into wedges or slivers and add to your jar. Rinse your mint, crush it slightly to release the flavor, and add to your jar. Top off with tap, filtered, or Vitajuwel water, and you are good to go!

Mint provides delicious flavor, but it also has some wonderful health benefits as well. It soothes the stomach and digestive tract, is believed to relieve hiccups, sinus congestion, and is an incredible antioxidant.

Adding lemon to your water gives you a vitamin boost, aids your digestion, cleanses toxins, and balances the pH in your body.

I create a large jar of this in the morning to enjoy when I first wake up, because it jump-starts your metabolism and helps you wake up after a night of sleep. Once my initial glass gets low, I continue to top of my jar all day, until the lemon and mint completely lose their flavor. It has become my go to beverage for the summer, and although right now I keep it cool to beat the heat, I imagine it will be really tasty with warm water in the winter!

Enjoy your new tasty beverage!