Banana Nut Coconut Porridge

I might be the last person on this planet who wasn’t traumatized as a child with oatmeal. Trust me, my mother, like all mothers, valiantly tried. But I still love it. Now, when I say I love it, we’re not talking Quaker Oats oatmeal – that stuff… well, I’m pretty sure you can use it like superglue. We’re talking real, Irish oats (imported from Ireland, of course). There is nothing better – maybe it’s my Irish ancestry coming through. And until a few years ago, they were a staple in my life. Now… not so much, except for a “cheat” day. Or a day when I’m feeling like my system might not reject them.

So fast forward to today. And I got my early morning run in. (yey me!) It was dark. It was foggy. It was damp. It was really really cold. And when I got back, all I wanted was a stick to your ribs with warmth goodness that only oatmeal can give. I’m on the Whole30 challenge so my options were… well, cheat days aren’t allowed right now. Luckily, there’s this fabulousness that I make from time to time. The texture is similar and the flavor is amazing – as in, it tastes like Banana Nut Crunch. Minus the chemical crap storm. No joke. I hope you enjoy it! (Oh. And it’s vegan – for all of my vegan readers.)

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A note: I make my own pecan flour from pecan pieces – I place them in a dedicated coffee grinder that is only used for nuts and blend until I’m happy with the texture. This morning, it was more of a pecan butter. Whoops.

Banana Nut Coconut Porridge

  • 1/3 cup unsweetened, unsulfured shredded coconut
  • ¼ cup pecan flour
  • 1 tsp organic vanilla extract
  • 1 banana, mashed
  • ½-¾ cup unsweeted coconut milk
  • ¼ tsp cinnamon powder
  • dash of grated nutmeg
  1. In a small saucepan, over medium heat, mix all ingredients and let simmer until thick and creamy, stirring often.
  2. Let cool for a minute but serve hot.

New Format and a Simple Paleo Egg Skillet Breakfast

Finally! I think I found a format that I like… err… love! What do you think? 🙂 I have some more work to do on it so please excuse the messiness but it’s a bit more convenient than it was before and the features are SO much better! Hooray for a print function! And a “Serves” and “Time” function!

Okay. Enough with that. Let’s get down to the good stuff. I haven’t been creating new recipes much lately – I’ve been busy training for a few races and went to the beach with my family. Where we did this:

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And I did this: 

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And my dad and I went kayaking for an afternoon: 

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And we caught this guy (he was delicious by the way): 

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So you could say that cooking hasn’t been high on my priority list… unless it’s steaming crab. In which case, that’s first on my priority list. I have been making, however, a delicious egg scramble in the morning. It’s not very complex (as in my 10 year old sister does stuff like this all the time) and isn’t all that original but the bouquet of aromas and the colors just make me happy… especially when it’s summer and the tomatoes are amazing and sweet and so bountiful. Also, it only takes 5 minutes to make, especially if you saute your garlic and onions at the beginning of the week and cook your bacon once a week, too.  So here you go. 

Simple Egg Scramble

  • 2 organic, free-range eggs, beaten
  • ¼ onion, diced,
  • 2 garlic cloves, minced
  • 3 strips, organic, nitrate-free and gluten-free bacon, sliced
  • 1 ½ cups organic baby spinach
  • 1 organic roma tomato, seeded and diced
  • sea salt and fresh cracked pepper, to taste
  1. Cook the bacon in a skillet and remove once cooked. Keep grease in the pan.
  2. Saute the onions in the bacon grease until translucent, add garlic and continue to saute for a few minutes.
  3. Add spinach and tomatoes and cook until wilted. 
  4. Add eggs and fold until eggs are cooked. Salt and pepper to taste.

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Paleo Banana Bread Pancakes

There have been quite a few Pinterest postings lately in the paleo feeds about banana pancakes and after you’ve tried them, it’s easy to see why. Paleo banana pancakes are delightful – they’re light and sweet… and eggy. That last part was a problem for me. I don’t do “eggy” – it’s weird but I just can’t do it. Especially when combined with something as juicy as smashed, cooked banana.

To remedy this, I decided to take matters into my own hands and add a little extra something: Ground golden flax seed. And spices. The end result was a pancake so delicious that I didn’t even need any organic maple syrup. So, turn on some “Banana Pancakes” by Jack Johnson and I hope you enjoy these as much as I do!

Paleo Banana Bread Pancakes

Yields: 5-6 small pancakes (one serving)

  • 2 large organic eggs, beaten
  • 1 ripe organic banana, mashed
  • ¼-1/3 cup golden flax meal
  • ¼ tsp (plus maybe a bit more, depending on taste) ground cinnamon
  • dash of nutmeg and allspice
  • 2 tsp coconut oil
  1. Heat coconut oil in a skillet over medium heat.
  2. Spoon pancake mix into skillet and wait to flip – these pancakes will not bubble like normal pancakes. Instead, the glossy will go away – check the bottom of the pancake with a spatula for a golden brown color.
  3. Flip and cook on the other side until golden brown. Inside of pancakes will be a more wet due to the mashed banana. Cook at a lower heat if a drier pancake is desired.
  4. Serve with a side of gluten-free bacon (because why not?) and enjoy!

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