I’ve spent the last few days in the hospital with my Mom. She had surgery on her heart. She will be okay and is already on the mend, but it’s been an emotionally charged few days watching her go through this. Being in the hospital makes you realize how fortunate we are to have our health, and gives me even more drive to maintain it. While there, I thought mainly of my Mom and her safety, but also how incredible Health Care workers are. I also thought of how strong, humble, and wise my friend Krysten at Misadventures of a Darwinian Fail is. If you haven’t read her story, I recommend that you do — she is a inspiration to say the very least.
After days with only hospital food, and very little appetite, I came home this morning ready to eat healthy food! So sad that the food in a place where you are supposed to be healing is so highly processed. I wouldn’t eat that food when I’m healthy, let alone sick.
So, hungry and standing in my kitchen, I’m thinking “I don’t care what time it is, I want some breakfast!”
Who else loves breakfast? If it were up to my kids they would eat cold pizza and sub sandwiches as their breakfast of choice, but I’m more traditional– I like my sweets. I’ve had my share of pizza in the morning, but when I had a little more time, I try to eat clean as often as I can. I’m a big believer in the 80/20 or even 90/10 rule. In other words, I eat clean at least 80% of the time — this method seems to really work well for me, because it lets me fit in some real life every once in a while without feeling guilty. As a marathoner, I have to fuel my body for long runs, so it’s important that I get the right nutrients and clean eating definitely helps in that regard.
I’ve found that simple ingredients work, it’s a quality vs quantity thing. And, for me, this recipe has it all: great taste, clean ingredients, and perfect for breakfast. These are both Gluten and Grain Free.
I’m not going to lie, while this recipe is easy to prepare, it takes a little patience while cooking. There are only four ingredients (five if you count the water) , but there are a few things you could add to dress this up a bit. Try adding Vanilla Extract, a dash of Stevia or maple syrup. Maybe some hemp or chia seeds for some crunch.
- 1 egg
- 1 very ripe banana
- 1/4 cup of flax or almond meal
- 1 scoop of protein powder
- 1/3 cup of water
- Preheat a skillet over medium heat.
- Place all ingredients in a mixing bowl, use a hand mixer to mix– whip until frothy. Add more water for thinner consistency if needed.
- Spray pan with oil and place 1/4 cup of batter in the pan and lift the pan and swirl around so that the batter spreads out.
- This is were you need patience– you need to cook these low and slow. The heat can’t be too hot or they will get too brown and not cook in the middle. Let them cook until the top is firm and bubbly. Flip and repeat on the other side. Remove from pan and let cool.
- You need to let them completely cool before adding toppings. I filled mine with strawberries and whipping coconut creme.
After you have cooked your crepes, you will need to let them cool. They are much easier to handle and will be more pliable. Fill with fresh or frozen berries and top with whipped coconut creme. They are amazing! One of the simplest, but most delicious, clean eating recipes I’ve eaten. I hope you like them as much as I do.
What’s your favorite breakfast? Do you like sweet or savory food first thing in the morning?
