Two Ingredient Pancakes

Thought I'd give these super simple pancakes a try, I've seen them around long enough and I bet you have the ingredients needed so you can whip these up tomorrow! Now I have found that these are best to cook as smaller pancakes, they are delicate and could be difficult to flip if they are larger size. These came out great, reminded me much of crepes, just slightly thicker and not as pliable. Even my 5 year old says they were "so good!".

a freckle photo

Two Ingredient Pancakes
as seen from Green Organic Mama, makes about 8-10 pancakes

2 ripe bananas
4 whole eggs
oil for pan (I used coconut oil)

Heat a small skillet over medium/low heat. In a blender or food processor blend the bananas and eggs together until smooth. Heat a little oil in the skillet and add about 1/4 cup size scoop of batter. Allow to cook until golden on both sides, about 2 minutes each ( I cooked mine closer to low heat). Serve as desired, I liked mine with slices of banana and a little syrup.

Peanut Butter & Vanilla pancakes (4 Ing. pancakes)

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Bacon, Egg, Avocado and Tomato Salad

This salad is good! I don't think there is much to say except just go make this. It's like a favorite BLT or Club sandwich on a plate, minus the bread. Another easy take and go salad lunch that will be great for me... and you!

Bacon, Egg, Avocado and Tomato Salad

from Mark's Daily Apple

1 ripe avocado, chopped
2 boiled eggs, chopped
1 medium-sized tomato, chopped
2-4 cooked pieces of bacon, crumbled
Salt and pepper to taste
Juice from one lemon wedge

 Directions: Gently mix all ingredients together. Enjoy.

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N'oatmeal for Breakfast

Whoo hoo! I have missed oatmeal since going gluten free one year ago (yes I know there are GF oats, but I've sort of gave up oats for the most part). I came across this N'oatmeal breakfast on Instagram, and found there are quite a few different recipes. I found this recipe and loved it the most. It's not thick and clumpy like oatmeal, it's more like a creamy hot porridge like cream of wheat (we called it mush growing up lol). It will make enough for 2 breakfasts, I can quickly heat up a leftover one before a workout if I want.
Check out the Pumpkin N'oatmeal I made also, which reminded me more of a warm pumpkin custard.


N'oatmeal
adapated from Mark's Daily Apple

1 small handful of walnuts
1 small handful of almonds
2 tablespoons ground flax seed
1/2 – 1 teaspoon ground cinnamon
1 pinch of ground nutmeg
1 tablespoon almond butter
1 banana, mashed
3 whole eggs
1/4 cup coconut milk (I use canned)
splash of vanilla
2 teaspoons chopped nuts
1 handful fresh berries or fruit

Add walnuts, almonds, flax seed and spices to a food processor and pulse it down to a course grain, making sure to stop before it’s totally ground into a powder. Set aside.

In a medium saucepan, whisk together eggs, coconut milk and vanilla until the consistency thickens a little bit into a loose custard. Thoroughly blend together the mashed banana and almond butter and add it to the custard, mixing well. Stir in the nut mixture. Heat over medium heat, stirring until the “no-atmeal” reaches your desired consistency; this should only take a few minutes. Sprinkle additional nuts and berries on top. Add more milk if you want.

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Fruit and Nut Bars

 I was accepted to do a review on Tropical Tradition's Gold Label Virgin Coconut Oil, and being somewhat familiar with it and knowing how good it is for you, I was excited to try it out. My good friend Faye led me to these bars from Civilized Caveman Cooking. I've been reading George's blog for a while now and knowing he's Paleo, fit and in good health and also creates his own recipes I thought I'd try these out. This coconut oil does have a coconutty scent so it's probably best used in baking (and skin care and more)and not an everyday cooking oil. You'd want expeller pressed coconut oil for that. Anyways, it melted very quickly and was great in this recipe.

They say these are similar to Lara bars. The main ingredient is dates, and their stickiness helps keeps these bars together. Try to use unsweetened dried fruits, the dates are sweet enough. I pressed mine into a 9x9 pan and cut in rows of 4x4 then wrapped each piece up to have throughout the week. I have to say, these are pretty good. I usually have one after my workout. I didn't add much cinnamon and the flavor got lost in the coconut flavor, so add more if you like, or other spices. Play around with dried fruit and nuts, whatever you like.


Fruit and Nut Bars
adapted from Civilized Caveman Cooking
2 Cups Dates, pitted (about 12 oz)
3/4 Cup Raw Almonds
1/4 Cup Dried Apples
1/4 Cup Dried Apricots
1/4 Cup Unsweetened Shredded Coconut (Bob's Red Mill)
2 Tbsp Coconut Oil, melted
1/4 tsp. Cinnamon (more to your taste)

In a small skillet roast almonds, stirring until just golden, you can hear them start to sizzle and smell when they are about done. Watch you don't let them burn.
Place your dates and 1/2 C. almonds in a food processor. Pulse until they are in small chunks or how you prefer and transfer to a mixing bowl.
Add you 1/4 Cup almonds, apples and apricots to the processor and pulse until you have small chunks. Add to the mixing bowl.
Add all remaining ingredients to your bowl. Using your hands mix well to ensure an even coating of everything.
Once mixed, line a 8x8 baking dish with parchment and add the fruit and nut mixture. Flatten out then place in refrigerator to cool, cut and enjoy. Wrap the remaining pieces in plastic wrap and keep chilled for later.

I pulsed mine pretty good.

chunks of apple and coconut can be seen

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