For a summer breakfast treat, play Jack Johnson’s Banana Pancakes and whip up these very simple, paleo-friendly pancakes. They are adorably small and snack-able, but satisfying and delicious.
- 2 ripe bananas
- 3 eggs
- 1/8 tsp cinnamon
- Dash Nutmeg
- 2 tsp Coconut oil (for the fry pan)
- Mash the ripe bananas
- Add the eggs and spices to the banana mash mix well
- Add 1 tsp of coconut oil to a skillet and heat up to medium-high heat (cast iron works well for even heat distribution)
- Drop dollar size amounts of batter on the pan. When the pancakes are slightly dry on the edges and bubbly in the middle, they are ready to flip.
- Add more oil as needed between batches of pancakes
- Serve with fresh peaches, berries, or almond butter and maple syrup
Makes 24 dollar pancakes, 23 calories each
(Fat 0.9g, Carb 2.4g, Protein 0.9g)
As the heaters turn up and the frost lines windows, I love warm comfort foods, especially when they are good for you too! This recipe was originally inspired by Bob’s Red Mill’s cookbook, but I have made several modifications until it finally became my perfect autumn/winter breakfast.
- 1 large apple, chopped (Honey-crisp is particularly delcious)
- 1 tbsp coconut oil
- 1/2 cup steel cut oats (or 1 cup of old fashioned rolled oats)
- 1/2 cup fresh pressed apple cider
- 1 cup water
- 1/2 tsp ground cinnamon
- 1/4 tsp ground ginger
- 1/8 tsp ground cloves
- 1/4 cup finely chopped pecans
- Put the coconut oil in a medium sauce pan on high-medium heat. When the oil is melted, add the chopped apples and spices.
- Saute apples until soft, then add the oats, apple cider, and water. Bring to a boil, then reduce heat to simmer until the oatmeal thickens (15 – 20 minutes).
- Heat the chopped pecans in a fry pan over medium heat. Stir them frequently and watch them as they burn quickly. Remove from heat when they are slightly toasted.
- Once the oatmeal has thickened, add the chopped pecans and serve immediately.
Makes 3 servings, 250 calories per serving
(Fat: 13 g, Carb 33 g, Protein 4.3 g)
My Texas-bred Uncle Ron has this incredible recipe for Jalapeno Cheese Grits, an ultimate comfort food. My version captures the same delicious cheesy texture with lots of vegetables and without all the extra cream and butter. This recipe is one of my favorite plan ahead meals, particularly as a filling, easy breakfast for early mornings before work. It also works well as a side dish for dinner, doing double duty as the starch and vegetable. I have experimented with all sorts of vegetables (including spinach, mushrooms and asparagus). All of the variations have been delicious, though I am particularly fond of the zucchini bell pepper combo that I have laid out here because it provides some great color contrast to the yellow polenta.
- 2 medium zucchini, grated (a large tooth cheese grater works well)
- 1 red bell pepper, chopped
- 1 sweet (or yellow) onion, finely chopped
- 4 cups of boiling hot water
- 2 tsp sea salt
- 1 cup polenta (dry corn grits)
- 1/2 cup sharp cheddar cheese
- Preheat the oven to 350 degrees.
- Chop the vegetables and lay them out in a 13 x 9 oven safe casserole or glass dish.
3. Add boiling water to polenta and sea salt. Mix together well, then pour over vegetables.
4. Bake in oven for 40 minutes.
5. Take casserole out of the oven and add the sharp cheddar cheese. Mix well and return to the oven for 20 more minutes.
6. Remove casserole from oven and let it cool at least 10 minutes before serving. If you are making this for later, I scoop out the warm polenta and put into individual microwave safe dishes so that it is easier to grab and go during the week
Recipe makes four hearty servings, 240 calories per serving.