Whole30: Week 1

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I’ve now officially started my second week of Whole30, and I’m happy to report that it’s going pretty well. There were some definite challenges this week, but I think mostly because I was already eating pretty well before I started the Whole30, I haven’t experienced some of the worse parts of the infamous Whole30 timeline, but just for fun, I’m gonna go through a mental recap using it as a guideline.

“Day 1: So what’s the big deal?” Yup. Felt that exactly. In fact, for breakfast day 1, I made the same thing I’d been eating for the whole week prior: bacon, mushroom, onion, and red pepper scrambled eggs. Breakfast scrambles are the best for using up any bits and pieces of random vegetables you have in the fridge, so that’s what I’ve been doing until I get tired of it. I also had leftover pulled pork and stir-fried veggies from the week before for lunch, and for dinner I ended up throwing some lamb shoulder chops on my grill pan and making a side of theclothesmakesthegirl’s silky zucchini soup. And, it did feel good to be consciously aware that I was making good choices.

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“Days 2-3: The Hangover” Not so much (at least not compared to the one I had the day before I started whole30). My breakfast continued to be my scrambled eggs, my lunch was leftovers of lamb and soup, and for dinner I threw together paprika roasted chicken thighs with pastured chicken we’d picked up at the farmer’s market a few weeks before and a wilted bacon spinach salad.

Not the greatest pic, sorry

Not the greatest pic, sorry

The only real challenge of these two days was  a pre-scheduled Austin Food Blogger’s Alliance happy hour at Sushi Zushi. I contemplated over and over again whether I should just skip it but when I saw that they had riceless rolls, I decided to go.  It was definitely difficult, and more than little disappointing to not be able to eat about 90% of the food they offered, but the shishito peppers and the riceless roll that they special ordered for me were both really really good.

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“Days 4-5: Kill ALL the things!” Again, not really. Or, at least, not sure, because these two days also coincided with a big deadline at work so I was already stressing out about that. My breakfast these days consisted of leftover bacon spinach salad with a fried egg and fruit and more scrambled eggs, this time with Mexican chorizo that made my week. I did, however, get tired of both my zucchini soup and lamb leftovers at this point though, so I used up some leftover sweet potato, cabbage, and bacon and made a sort-of stir fry that was very satisfying. And Friday Mr. Little Fish and I had a small, last-minute dinner party of grilled steak with caramelized mushrooms and onions, crispy salt and vinegar potatoes, and oil and vinegar coleslaw (that I unfortunately forgot to take pictures of). Our friends also brought sausage, cauliflower rice, and spaghetti squash. The whole meal was decadent and fantastic, and no one ever would have guessed that I had a particular “diet.” It did sort of suck not to be able to drink, but waking up without any of the aftereffects was kind of great.

“Days 6-7: I just want a nap….” This is an interesting one, because last night, having forgotten about this timeline, I was trying to theorize with Little Fish about why I was having such a hard time waking up this weekend. I thought it might’ve been because I’d started taking my allergy medication at night and it was knocking me out. But now I’m wondering whether it is indeed because of the Whole30. In any case, the food we made this weekend included a DELICIOUS Mexican chorizo, red potato, and spinach scramble for breakfast with a side of banana drizzled with some homemade cinnamon macadamia nut butter (heavenly).

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It also included some grilled salmon that I marinated in coconut aminos, ginger, garlic, and red pepper flakes, but unfortunately for me, resulted in my only fail of the week when I accidentally burned it. It was still delicious; we just lost some to the pan. We ate it with leftover oil and vinegar coleslaw and cauliflower rice that I drizzled with some homemade ghee (see my instagram for some process photos)! I also made the happy discovery that Applegate grass-fed beef hotdogs are Whole30 compliant, so we rounded out the weekend with hotdogs and grilled onions and, you guessed it, coleslaw. And, of course, at some point I snacked on some apples and macadamia nut butter.

 

Overall thoughts: I know I’m not supposed to weigh myself and count calories and whatnot, but for me this is as much a fitness tool as it is a nutritional reset. So I’m pleased to say I lost at least 2 pounds this week and, even despite all the food I’ve been eating, I’ve continuously clocked in at below my calorie goals. I still get sugar cravings every once in a while, but I’m actually pretty impressed with my willpower, especially at the sushi happy hour. I am sort of preemptively sad that  I won’t be able to enjoy a nice, fun meal out for my birthday next week, but Little Fish and I will be scheduling a birthday dinner for when I get back from Mexico so patience I must have.

Banana Oat Bread

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I had originally intended on posting a recipe that uses the Jalapeno Hatch Pepper Jam from HEB that I’ve been obsessed with, but then I realized that I had three bananas that were quickly getting on the ugly side of ripe, and I decided to make this recipe instead. Because, banana bread. Duh.

I don’t really have a fun story to tell today, so I’ll just tell you about this bread and save the stories for when I have more energy to tell them (something I think that this weekend’s beach time will go a long way towards restoring!). The original recipe came from pinterest, where one of my coworkers had pinned this recipe from the Healthy Apple. I’ve loved the idea of using oats as a flour since I first made my strawberry rhubarb breakfast bars a while back. I love using oats as flour mostly because I’m too cheap to buy fancy gluten-free flour mixes (or really, any specialty flour, coconut and almond included). I really try to stay away from the treats more generally (and making treats with coconut or other gluten-free flour are still treats!), so I also don’t really buy those things on principal–I know that buying them will make me feel like I need to use them and BAKE ALL TH E THINGS, which sort of defeats the purpose of clean eating.

So oats–>flour. What I especially like about using oats is that, even if you indulge more than you should in said baked good, all you’re really doing is eating oatmeal. And oatmeal is healthy sooooo the baked good is healthy too (right??! Right.)! It’s a little mindhack I use when I want to feel a little decadent but don’t really wanna ruin a good streak I’m on. As it stands, this recipe is gluten-free, vegan, refined-sugar free, and dairy-free. BUT the decadence can definitely be fine-tuned: want to err on the side of dessert? Add more chocolate chips and maybe a tablespoon more of maple syrup. Want to make this super healthy and nut free? Omit the chocolate chips entirely and substitute the walnuts for sunflower seeds and/or pepitas. Don’t care about being vegan? Use butter in the place of the coconut oil. You can make this recipe totally yours! And really, all it is is oatmeal. 😉

Banana Oat Bread
Serves 6

IMG_7778

Ingredients:  

2.5 cups gluten-free traditional rolled oats
3 tbsp real maple syrup
4 tbsp melted coconut oil+more for greasing
3 medium bananas, very ripe
1/2 tsp kosher salt
1 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
2/3 cup walnut pieces
1/3 cup Enjoy Life chocolate chips or regular chocolate chips if you don’t mind a bit of dairy
2 tsp ground flax-seed

Directions:

1. Preheat oven to 350 degrees Fahrenheit. Use a tiny bit of melted coconut oil to grease your loaf pan well. Set the pan aside.
2. In a blender or food processor, add your rolled oats, and blend until you have a fine flour.

3. In the same blender/processor, add the baking soda, baking powder, and ground cinnamon and mix everything together. I used a fork, but you could easily just give the blender/processor another couple of pulses to blend.
IMG_77904. In a large bowl, use a potato masher (or a fork) to mash your bananas together until almost smooth.

5. Add your maple syrup, coconut oil, salt, and vanilla extract to the bananas and mix well.
IMG_77886. Then add the dry oat mixture, the chocolate chips, and the walnuts to the mixture, and mix until you can’t see any dry oats anymore.

7. Pour the batter into the loaf pan and use a spoon to smooth it out so it’s evenly distributed.  Sprinkle the flaxseed over the top.

8. Bake in the oven, uncovered, for 40-50 minutes, until a knife inserted into the center comes out clean.

9. Remove from oven, and let cool for about 10 minutes. Serve warm by itself, with a pat of butter, or with your favorite jam!
IMG_7802

 

Banana Oat Bread
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Bread
Serves: 6
Ingredients
  • 2.5 cups gluten-free traditional rolled oats
  • 3 tbsp real maple syrup
  • 4 tbsp melted coconut oil+more for greasing
  • 3 medium bananas, very ripe
  • ½ tsp kosher salt
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • ⅔ cup walnut pieces
  • ⅓ cup
  • Enjoy Life chocolate chips
  • or regular chocolate chips if you don't mind a bit of dairy
  • 2 tsp ground flax-seed
Directions
  1. Preheat oven to 350 degrees Fahrenheit. Use a tiny bit of melted coconut oil to grease your loaf pan well. Set the pan aside.
  2. In a blender or food processor, add your rolled oats, and blend until you have a fine flour.
  3. In the same blender/processor, add the baking soda, baking powder, and ground cinnamon and mix everything together. I used a fork, but you could easily just give the blender/processor another couple of pulses to blend.
  4. In a large bowl, use a potato masher (or a fork) to mash your bananas together until almost smooth.
  5. Add your maple syrup, coconut oil, salt, and vanilla extract to the bananas and mix well.
  6. Then add the dry oat mixture, the chocolate chips, and the walnuts to the mixture, and mix until you can't see any dry oats anymore.
  7. Pour the batter into the loaf pan and use a spoon to smooth it out so it's evenly distributed. Sprinkle the flaxseed over the top.
  8. Bake in the oven, uncovered, for 40-50 minutes, until a knife inserted into the center comes out clean.
  9. Remove from oven, and let cool for about 10 minutes. Serve warm by itself, with a pat of butter, or with your favorite jam!

Morning Glory Baked Oatmeal

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Another oatmeal post, you ask? Why, yes, another oatmeal post. I’ve had this recipe on the back burner for a while now.  I’m always looking for new ways to cook oats that doesn’t involve that much work.  Especially now that summer is in full swing, the less effort I have to make on my busy mornings, the better. I’ve done slow cooker steel oats, which were delicious but seem more “fall” to me. I’ve done these day-off oats, which were also delicious but definitely too much work for a weekday. I’ve also done overnight oats, which are really the lazy-woman’s oats, but also require a little bit of forethought and planning. And now, I’ve discovered baked oatmeal, which requires a little work up front but then gives you a solid breakfast for the next 6 days!

My first encounter with baked oatmeal was through this Oh She Glows recipe for heavenly baked carrot cake oatmeal. As advertised, it was heavenly. If you ever want to trick your body into thinking you’re eating cake for breakfast, that recipe is the way to go. Especially if you slathered some cream cheese on top.  Yum.

But I couldn’t leave things well enough alone, and my mind started racing. Sure, this had carrots, but what if we took this another step further and add everyone else’s favorite veggies for baked goods: zucchini? Luckily, I’d gotten a steal of a deal at the farmer’s market and was overflowing with zucchini. I’ve also always been a fan of the whole “morning glory” muffins thing, so I decided to put those flavors into my own spin of the Oh She Glows recipe: morning glory baked oatmeal with apple, zucchini, and carrots.

I am so happy with the results. My parents, in town last weekend for Father’s Day, were too. 😉 I streamlined the recipe, a la my strawberry rhubarb bars, to make it as one-pot  as possible, aside from the food processor. If you don’t have a food processor, you can definitely use a cheese grater or even just a julienne peeler. The accolades on this dish are plenty: it’s refined-sugar-free, gluten-free (make sure to get them certified if you are allergic), dairy-free, and vegan (and can easily be made nut-free, if necessary)! Plus, veggies! I like to top mine with Greek yogurt and a little maple syrup or with just coconut milk poured around it. Feel free to use any nut you have on hand! My pictures below show both a pecan and a walnut version, and I liked both plenty!

IMG_7530Morning Glory Baked Oatmeal
Serves 6

IMG_7085Ingredients:

2 cups traditional rolled oats (NOT instant)
1 tsp cinnamon
1/2 tsp ground ginger
1.5 tsp baking powder
1/4 tsp salt
1/2 cup grated/shredded carrots (I bought this already grated)
1 medium zucchini
1 organic green apple, cored and quartered (apples are on the dirty dozen list, so if you get it conventional, make sure to also peel)
2 cups non-dairy milk (both coconut and almond work well here)
1/2 cup unsweetened applesauce
2 tsp vanilla extract
1/2 cup chopped nuts (pecans, walnuts, hazelnuts)
1 tbsp maple syrup
Coconut oil, for greasing

Directions:

1. Preheat oven to 375 degrees Fahrenheit, and lightly grease a 9×6 or 8×8 baking dish with coconut oil.
2. Using the shred-blade on your food processor or the large holes on a cheese grater, shred your zucchini and apple. I also shredded my grated carrots because they were quite thick.

3. Dump the shredded fruit and veggies mixture onto a kitchen towel, and squeeze out the water.  Zucchini produces a ton of water, so this step helps to give you better control over how watery your oatmeal will be. The veggies will be in a compact ball when you’re done.

4. In the greased baking dish, add the dry ingredients: oats, baking powder, salt, cinnamon, and ginger. Whisk together so that the spices are evenly distributed.

5. In a small bowl, mix together your wet ingredients: the shredded fruits and vegetables, applesauce, milk, vanilla extract, and maple syrup.
IMG_75226. Pour the wet mixture into the pan with the dry ingredients, and mix together. Smooth out the mixture and press down the oats so that they are covered with the milk. Sprinkle the chopped nuts on top and press them down into the mixture as well.
IMG_75247. Bake for 25-30 minutes until lightly golden brown along the edge and top. Remove from oven, and allow to cool for 10 minutes before serving. These are not bars so they are not meant to stick together, but allowing them to cool will keep it from becoming a crumbly mess.
IMG_75258. Serve with Greek yogurt and maple syrup….
IMG_7534or in a bowl with milk poured over like normal oatmeal!
IMG_7106

 

Morning Glory Baked Oatmeal
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 6
Ingredients
  • 2 cups traditional rolled oats (NOT instant)
  • 1 tsp cinnamon
  • ½ tsp ground ginger
  • 1.5 tsp baking powder
  • ¼ tsp salt
  • ½ cup grated/shredded carrots (I bought this already grated)
  • 1 medium zucchini
  • 1 organic green apple, cored and quartered (apples are on
  • the dirty dozen list
  • , so if you get it conventional, make sure to also peel)
  • 2 cups non-dairy milk (both coconut and almond work well here)
  • ½ cup unsweetened applesauce
  • 2 tsp vanilla extract
  • ½ cup chopped nuts (pecans, walnuts, hazelnuts)
  • 1 tbsp maple syrup
  • Coconut oil, for greasing
Directions
  1. Preheat oven to 375 degrees Fahrenheit, and lightly grease a 9x6 or 8x8 baking dish with coconut oil.
  2. Using the shred-blade on your food processor or the large holes on a cheese grater, shred your zucchini and apple. I also shredded my grated carrots because they were quite thick.
  3. Dump the shredded fruit and veggies mixture onto a kitchen towel, and squeeze out the water.  Zucchini produces a ton of water, so this step helps to give you better control over how watery your oatmeal will be. The veggies will be in a compact ball when you're done.
  4. In the greased baking dish, add the dry ingredients: oats, baking powder, salt, cinnamon, and ginger. Whisk together so that the spices are evenly distributed.
  5. In a small bowl, mix together your wet ingredients: the shredded fruits and vegetables, applesauce, milk, vanilla extract, and maple syrup. Mix well.
  6. Pour the wet mixture into the pan with the dry ingredients, and mix together. Smooth out the mixture and press down the oats so that they are covered with the milk. Sprinkle the chopped nuts on top and press them down into the mixture as well.
  7. Bake for 25-30 minutes until lightly golden brown along the edge and top. Remove from oven, and allow to cool for 10 minutes before serving. These are not bars so they are not meant to stick together, but allowing them to cool will keep it from becoming a crumbly mess.
  8. Serve with Greek yogurt and maple syrup....
  9. or in a bowl with milk poured over like normal oatmeal!

Almost-vegan Strawberry Rhubarb Bars

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I have a slight confession to make: Not everything on this blog is 100% Mr. Little Fish-approved. While I generally won’t post anything that he outright hates, there are certainly things that are far more for me than they are for him. Most of these things fall into the breakfast category (although he LOVES these muffins), because he isn’t a huge breakfast fan and because he leaves for work earlier than I do on the weekdays, which generally means that I do quite a bit of experimenting for my breakfasts. So, chia seeds? Yes, please. Spinach in my pancakes? Sure. Quinoa bakes? Absolutely. Some of these Mr. LF likes; others he would rather not have again.

So when I saw rhubarb at the farmer’s market a couple of weeks ago and knew that I wanted to make a breakfast crumble with it (after having seen this crumble from Smitten Kitchen), it was with some trepidation that I offered him a piece. His review? “This tastes healthy.” After more questioning, it turns out he doesn’t really like oats. Go figure. You didn’t think I called him picky for nothing did you?

Lucky for me, though, a ton of other people do like oats. And, also lucky for me, I have a very pregnant coworker who is more than happy to be my taste-tester for breakfast goods (she also approved the quinoa bake!). From her, this crumble got rave reviews (in ALL CAPS!). She was even surprised to learn that this crumble was vegan (I made it with all coconut oil that time), gluten-free, and refined sugar-free! Plus, if you’ve been making home-made almond milk and have been looking for something to do with the leftover almond pulp, here’s your chance (check the recipe for notes on substitutions!).

Strawberry Rhubarb Bars
Adapted from Smitten Kitchen  and Oh She Glows
Serves 6

IMG_7502Ingredients:

IMG_7459For the filling:

1 cup strawberries, fresh or frozen, diced
1 cup rhubarb, fresh or frozen, diced small
Juice of 1/2 lemon
3 tbsp real maple syrup
2 tbsp chia seeds (NOTE: if you can’t find chia seeds, you can also use 2 tbsp corn starch mixed with 2 tbsp warm water)
1 tsp vanilla extract

For the crust:
2.5 cups traditional rolled oats, divided into 1 cup and 1.5 cups
1/2 cup dehydrated almond milk pulp (NOTE: if you do not have this, just add another 1/2 cup of rolled oats)
3 tbsp butter, melted (NOTE: substitute for another 3 tbsp of coconut oil if you’d like to make this vegan)
3 tbsp coconut oil, melted
1.5 tsp baking powder
1/2 tsp salt
1/4 cup water
1/4 cup real maple syrup
1 tsp vanilla extract

Directions:

1. Preheat oven to 375 degrees Fahrenheit. Line a baking dish with parchment paper if you plan on serving these without the pan. I used a 9×6 glass baking dish, but an 8×8 would work as well.
2. In a medium pot, heat the strawberries, rhubarb, lemon juice, and maple syrup over medium heat until it comes to a low boil.

3. Reduce the heat to medium low, and stir in the chia seeds. Let the mixture continue to boil, stirring frequently, for about 3-5 minutes, until the chia seeds thicken it.
IMG_74774. When the mixture becomes a thick, porridge-like consistency, remove the pot from the heat, and stir in the vanilla extract. Set aside.
IMG_74785. While the fruit is cooking, you can start the crust (or, if you aren’t comfortable multitasking, wait until it’s done!). In a food processor or blender, add 1 cup of oats and the 1/2 cup of almond milk pulp (or another 1/2 cup of oats if you aren’t using the pulp). Blend together until it becomes a flour.

6.  Pour the flour directly into the baking dish, and add the remaining 1.5 cups of oats, the baking powder, and salt. Whisk together until well-mixed.
IMG_74807. Add the wet ingredients to the baking dish: butter, coconut oil, water, maple syrup, and vanilla extract. Mix together until no flour remains visible. Reserve 1/2 cup of the mixture to sprinkle on the top, and use a spoon or spatula to press the mixture remaining in the pan into a flat, smooth layer.

8. Pour the berry mixture over the top of the oat crust and smooth out into another layer.

9. Sprinkle the reserved oat mixture over the top, and then bake for 35-40 minutes, until the top is slightly golden brown.
IMG_749610. Allow the bars to cool for at least 20 minutes. Serve as a dessert with ice cream or whipped cream, or for breakfast with a dollop of Greek yogurt!
For leftovers, I like to reheat it for 45 seconds in the microwave, but it holds together better when its cold.
IMG_7510

And please tag me on instagram with pictures if you make these strawberry rhubarb bars so I can see your creations (@gwensfishfood or #gwensfishfood)! =) Happy cooking!

Almost-vegan Strawberry Rhubarb Bars
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 6
Ingredients
  • For the filling:
  • 1 cup strawberries, fresh or frozen, diced
  • 1 cup rhubarb, fresh or frozen, diced small
  • Juice of ½ lemon
  • 3 tbsp real maple syrup
  • 2 tbsp chia seeds (NOTE: if you can't find chia seeds, you can also use 2 tbsp corn starch mixed with 2 tbsp warm water)
  • 1 tsp vanilla extract
  • For the crust:
  • 2.5 cups traditional rolled oats, divided into 1 cup and 1.5 cups
  • ½ cup almond milk pulp (NOTE: if you do not have this, just add another ½ cup of rolled oats)
  • 3 tbsp butter, melted (NOTE: substitute for another 3 tbsp of coconut oil if you'd like to make this vegan)
  • 3 tbsp coconut oil, melted
  • 1.5 tsp baking powder
  • ½ tsp salt
  • ¼ cup water
  • ¼ cup real maple syrup
  • 1 tsp vanilla extract
Directions
  1. Preheat oven to 375 degrees Fahrenheit. Line a baking dish with parchment paper if you plan on serving these without the pan. I used a 9x6 glass baking dish, but an 8x8 would work as well.
  2. In a medium pot, heat the strawberries, rhubarb, lemon juice, and maple syrup over medium heat until it comes to a low boil.
  3. Reduce the heat to medium low, and stir in the chia seeds. Let the mixture continue to boil, stirring frequently, for about 3-5 minutes, until the chia seeds thicken it.
  4. When the mixture becomes a thick, porridge-like consistency, remove the pot from the heat, and stir in the vanilla extract. Set aside.5. While the fruit is cooking, you can start the crust (or, if you aren't comfortable multitasking, wait until it's done!). In a food processor or blender, add 1 cup of oats and the ½ cup of almond milk pulp (or another ½ cup of oats if you aren't using the pulp). Blend together until it becomes a flour.
  5. Pour the flour directly into the baking dish, and add the remaining 1.5 cups of oats, the baking powder, and salt. Whisk together until well-mixed.
  6. Add the wet ingredients to the baking dish: butter, coconut oil, water, maple syrup, and vanilla extract. Mix together until no flour remains visible. Reserve ½ cup of the mixture to sprinkle on the top, and use a spoon or spatula to press the mixture remaining in the pan into a flat, smooth layer.
  7. Pour the berry mixture over the top of the oat crust and smooth out into another layer.
  8. Sprinkle the reserved oat mixture over the top, and then bake for 35-40 minutes, until the top is slightly golden brown.
  9. Allow the bars to cool for at least 20 minutes. Serve as a dessert with ice cream or whipped cream, or for breakfast with a dollop of Greek yogurt! For leftovers, I like to reheat it for 45 seconds in the microwave, but it holds together better when its cold.

Casey’s Grinch Cakes

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If you follow me on instagram, you’ll have seen that I have been making a concerted effort to include more veggies in my breakfast. One of my coworkers, noticing this instagram trend, came into my office the other day to tell me about her latest protein pancake creation: grinch cakes, so called because their green color reminded her of Dr. Seuss’s Grinch. She rattled off the list of ingredients, including spinach, that she had been including in hers, which I thought I could remember without writing down.  Given that I had already been adding spinach to my smoothies, and that even Mr. Little Fish said you couldn’t taste it, I vowed to test out the recipe on the weekend.

Unfortunately, I didn’t remember exactly what she said she used, and my initial batch did not turn out so well. I knew something was wrong when the batter looked closer to a watery smoothie in consistency and spread out across the whole pan when I poured it in.  But one workday morning, realizing I had run out of the morning glory baked oatmeal I had tested (recipe here!) and still had spinach, I decided to give it another go.  This time, I limited the ingredients to just 4 and made three small pancakes instead of 1 large one.  The resulting pancakes were thick, fluffy, and had structure to them. I didn’t notice the spinach taste at all, and, best of all, they were a bright, emerald green perfect for a St. Patty’s Day brunch! Plus, they can be gluten-free and dairy-free! So when it comes down to it, even eating a whole stack amounts to eating nothing more than some oatmeal, an egg, a banana, and a whole ton of spinach. And with a name like “grinch cakes,” I bet even kids would be excited to eat them! How’s that for a weekday morning!

Casey’s Grinch Cakes
Serves 1

IMG_7143Ingredients:

1 banana
1 large egg
1-2 handfuls of baby spinach
1/3 cup rolled oats, gluten-free if desired
Butter or oil, for greasing the pan
Optional: vanilla extract

Directions:

1. Blend together all the ingredients, until a thick batter forms.

2. Heat up a large nonstick skillet over medium heat, and melt some butter.
IMG_71303. Pour the batter straight from the blender into the pan into three medium-sized puddles.
IMG_71324. Cook for 3-5 minutes, until bubbles start to form and pop in the batter on the top.
IMG_71345.  Flip the pancakes, and cook for 3-5 more minutes, until both sides are golden brown.
IMG_71356.  Transfer to a plate, and top with your favorite toppings!  I topped mine with full-fat Greek yogurt that I mixed together with some real maple syrup and sliced strawberries!
IMG_7138IMG_7142

 

Casey's Grinch Cakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 1
Ingredients
  • 1 banana
  • 1 large egg
  • 1-2 handfuls of baby spinach
  • ⅓ cup rolled oats, gluten-free if desired
  • Butter or oil, for greasing the pan
  • Optional: vanilla extract
Directions
  1. Blend together all the ingredients, until a thick batter forms.
  2. Heat up a large nonstick skillet over medium heat, and melt some butter.
  3. Pour the batter straight from the blender into the pan into three medium-sized puddles.
  4. Cook for 3-5 minutes, until bubbles start to form and pop in the batter on the top.
  5. Flip the pancakes, and cook for 3-5 more minutes, until both sides are golden brown.
  6. Transfer to a plate, and top with your favorite toppings!  I topped mine with full-fat Greek yogurt that I mixed together with some real maple syrup and sliced strawberries!