I’m trying to eat less flour/wheat/processed wheat for the wellbeing of my stomach – which has been on a damned war path recently – and thus this idea was born!
1 heaping scoop vanilla protein powder
3 tbsp egg whites
dash almond milk
1 tbsp flaxseed meal
heaps of cinnamon
dash of nutmeg
Cook over medium/high heat… they cook quick!
I like mine with a few spritzes of spray butter and a glob of Sunbutter.
I apologize for the quality.. I ate them too fast, so I snapped a blackberry picture!
They were a bit on the dry side, so I want to alleviate that later. However, this is a great start!
I’m headed up to my favorite place in the world… Put-in-Bay, a beautiful island on Lake Erie!
Heineman Winery, here I come!
I woke up this morning feeling 1) sick to my stomach and 2) like it was October.
The first was caused my horrible eating last night, so that’s my fault. After a cup of tea and tums, I was finally hungry for breakfast after being awake nearly 2.5 hours.
The second made me really happy and influenced my breakfast choice toward pumpkin oatmeal!
This consisted of a heaping 1/4 cup of rolled oats, a dash of SO Delicious Coconut Milk, 1 cup of water, heaps of cinnamon, a dash of nutmeg and about 1/4 cup of pureed pumpkin. I stirred in a touch of vanilla protein powder and vanilla extract at the end. I topped the oats with a dash of grape-nuts.
About to hop on a conference call with the Red Cross to do a presentation, then into town to workout, get some fingerprinting done for a silly FBI check for grad school, and back to have a lovely Skype session!
I had a lot of errands to run today, so I started my day off right!
Since I had a Skype date early this morning, I ate at my desk!
Had two delicious pancakes, hidden beneath a mound of Chobani 0% plain yogurt and a sliced yellow nectarine. The coffee is Green Mountain Lake and Lodge – the very best.
Absolutely delicious. I just bought some Kodiak cakes today, which I’m very excited to try for tomorrow! Waffles on the way!
Since I wanted to crack the box open as soon as I could, I whipped some of the Kodiak cake mixture into about 1/2 cup of canned pumpkin with almond milk, cinnamon and nutmeg and am currently baking some muffins! Yum.
Had to run all around town today (post office, CVS for passport pictures, the bank, the grocery store, etc), and my breakfast held me over for four hours!
Off to check the muffins and unpack my life…
As most of you know, I don’t measure a thing.. but here are my guestimates, in case you want to attempt to reconstruct this delicious breakfast!
- 1/2 cup canned pumpkin (not pumpkin pie)
- 1/2 cup uncooked oatmeal
- 3 tbsp flour
- 1 tsp Agave
- 1/2 cup egg whites
- dash milk (to bring to correct consistency)
- heaps of cinnamon
- 1 small super ripe banana, mashed
My batter looked like this…
Heat skillet to medium, and coat with nonstick spray. These pancakes are pretty thick, so they’ll take a bit to cook through. Make sure not to make them too big, because they’re notoriously hard to flip if they’re large.
^^ this one I made without adding the banana, just to see the color and consistency, for future knowledge.
The top pancake now has the banana in it! I found it harder to flip when the banana was added, since the batter was heavier.
Note that I use “small” plates. This is not a traditional 10” plate. It’s a side-dish plate.
I always like my pancakes with an egg, because I prefer yoke as the “syrup.” Weird, right?
Anyhow. This could easily feed two, or one very-hungry-Brie.
Which might have been a mistake, because I just recalled that I’m going out to lunch at 1 with some friends in Georgetown… ooops.
Cue Jack Johnson song…
Who doesn’t love banana pancakes, right?
I’m currently trying to clean out my pantry items (since I move away in 2 weeks), and thus ‘garbage’ pancakes are born. Okay, not really garbage, but an interesting assortment!
This could easily serve two people, or one very hungry individual.
- 1 banana, ripe
- 1/3c bisquick or whole wheat flour
- big dash of baking soda
- big dash of cinnamon
- 1/4c dry oats
- 1/2c egg whites
- dash water
Smash your ‘naner, then add wet and dry ingredients, mixing evenly. It’ll be lumpy because of the banana, but that’s the best part!
Cook on a sprayed griddle on medium. This made three mammoth pancakes. I topped with spray butter and a bit of honey… and coffee on the side!
My very good friends from Jersey drove down to DC yesterday, and we had a lovely tour through the National Gallery and about the Smithsonian. We also had a riveting discussion on the Paleo Diet.
As someone who’s fought with stomach problems for a long time, it sounded like it was worth a try.
Essentially, you eat fats, proteins, vegetables (except legumes) and fruit. You don’t eat grains, or any starches with the exception of yams/potatoes. Definitely no dairy or processed sugars.
The no dairy isn’t a problem, seeing as I can’t. I’ve always been a bit obsessed with carbs (seriously), so I figured that doing this might break my habit of turning to bread at all times.
It’s a win, win!
So, my day started off with a paleo-friendly fix:
Corn technically isn’t allowed on the Paleo diet, but since it was in my mixed veggies, I figured it was okay for now.
Delightful! It’s a mix of about 1/2 cup of egg whites, 1 large egg and a dash of almond milk for the scrambled eggs, topped with a bit of hot sauce, cayenne pepper and the normal salt/pepper. Delicious!
Stay fly, readers!
GET IN MAH BELLY.
Anyhow. I love oatmeal, but it doesn’t keep me full as long as I’d like. So, I concocted this little guy to add a bit of flavor (without sugar or sweetness!) and protein!
Protein-Packed Oatmeal (with flavor infusion)
- 1/2 cup uncooked oats (I like rolled, not quick)
- 3-6 tbsp egg whites (depending on the consistency you like)
- 1/4 to 1/2 cup of brewed vanilla roibos or chai tea
- dash of milk (I use almond)
Brew the tea, and let it brew to recommended time (usually 3-5minutes for tea bags). Pour the oats into a microwave-safe bowl and add the egg whites and milk. When tea is ready, pour desired quantity over the oats – for slightly thinner oats, make sure ot sufficiently cover the oats, probably 2-3 inches of tea on top of the oats. I prefer rather thick oats, so I keep my tea/water-level closer to the oats. Stir well, and microwave on power level 7-8 for 2 minutes. Make sure to keep an eye on it in case it starts to puff and boil over, as it sometimes does! Stir immediately, add more liquid (if you desire thinner oats) and microwave for 10 second intervals until desired consistency is achieved.