Fun fact I haven’t yet shared with ya’ll, I’ve been doing some writing for a few different websites lately, including www.shakeforshape.com. You should check it out, it’s totally me only more professional and with less sex comments and poop jokes.
Anyhow, this past week or so the admin hasn’t posted any of my stuff because apparently there’s issues, but usually there’s 2-3 articles a week that go up over there with health, fitness, beauty and nutrition content. Good stuff.
A few weeks back I wrote out a recipe for my 4 ingredient protein pancakes that I eat pretty much every single day for breakfast, and I wanted to share it with ya’ll here because they are just too darn good to keep a secret.
Now I know what you might think when you first read this- ew eggs and bananas, right? Please, try them. If you like bananas, this is seriously the tastiest thing ever. They’re sweet and fluffy and filling and oh-so-tasty.
Give ’em a try and let me know what you think in the comments!
Banana Protein Pancake
Ingredients per serving:
2 egg whites
1 tsp of ground cinnamon
1 oz crushed walnuts (or pecans)
Cooking spray (or coconut oil)
- Spray small frying pan with cooking spray
- In mixing bowl, whisk two egg whites together with 1 tsp of cinnamon.
- Add banana and smash with a fork. The banana should still be somewhat chunky, but broken into very small pieces.
- Whisk mixture again ensuring banana is covered with egg whites.
- Pour mixture into pan. Set to medium heat and cook 2-3 minutes each side or until golden brown and egg is cooked through.
- Once plated, top pancake with crushed nuts and enjoy!
Total Fat 19.5 g
Saturated Fat 1.9 g
Polyunsaturated Fat 13.5 g
Monounsaturated Fat 2.5 g
Cholesterol 0.0 mg
Sodium 112.2 mg
Potassium 655.4 mg
Total Carbohydrate 31.3 g
Dietary Fiber 5.0 g
Sugars 15.6 g
Protein 12.8 g
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Check out one of my weekly meal staples that is super fast and easy, and so so satisfying!
For the record, I totally intended on posting a picture of this oh-so-scrumptious creation, but sadly this is one of those dishes that kinda comes out looking like baby vomit even though it’s a total mouth-gasm. So you’ll just have to take my word for it, this is GOOD stuff. Even better, it’s paleo, gives you a heaping serving of veggies and protein with a nice dose of healthy fat too.
Mexican Chicken Veggie Bowl of Nom
1 lbs ground chicken breast
1 large white onion
1 large package sliced mushrooms
1 large package spinach
Guacamole (make your own or use a gluten free store bought version)
Salsa (make your own or use a gluten free version)
Crushed red pepper
Coconut oil (for cooking)
What to do:
Grease a large pan with enough coconut oil for cooking to prevent sticking. Dice onion and cook a few minutes until it’s translucent. Add mushrooms, salt and pepper to taste. Cook until mushrooms soften. Lastly add spinach on top of cooked veggies, turn down heat and cover. Cook until spinach wilts.
In a second pan, grease with coconut oil and add ground chicken (or chicken breast if you prefer). Season with salt, pepper, chili powder, cumin, and peppers to taste. Stir frequently and cook all the way through. Once cooked, remove from heat and stir in about a tablespoon of Tabasco Sauce (I like the green kind).
Now put together your bowl. Layer a large scoop of your scooped veggies with a portion of ground chicken, top with guacamole and salsa.
And if you’re like me, then stir it all together so everything gets super spicy and delicious… and looks like baby vomit.