6 at 6

6 miles at 6am.  Followed by these delicious babies.  *Insert emoji with heart eyes*
3 ingredients and the easiest pancakes you’ll ever flip.  Plus they’re heallllthy.  Go get that beta-carotene!

gfpancakes

Paleo Grain Free Pumpkin Pancakes
From Wellness Mama
INGREDIENTS:

2 eggs
¼ cup pumpkin puree
⅛ tsp. cinnamon
Coconut oil for the pan
DIRECTIONS:

  1. Heat pan over medium heat.  Melt coconut oil to coat pan (use about ¼ tsp. of coconut oil for each pancake).
  2. Whisk together the eggs, pumpkin puree and cinnamon.
  3. Use about two tablespoons of batter for each pancake.
  4. Cook until the edges start to firm and appear golden.
  5. Carefully flip and cook on the other side.
  6. Serve with your choice of raw honey, pure maple syrup or ghee.  Makes about 4 pancakes.

Eating for the Season: Tropi-Kale Smoothie

It’s time to get back on track and eating right.  Yesterday I went for a run after traveling 6+ hours.  I was worried I was going to be sluggish and that my running was going to be affected by my change of (poor) eating habits for the past few days.  However, I felt really good, and my legs just wanted to keep moving.  It was so refreshing to be back by the big blue ocean.  I did a 4 mile run, that included my first sub-7 minute mile at 6:44! 🙂

photo

Ok, so now back to this week’s edition of eating for the season: another kale recipe.  This is the perfect drink to help detox your system and make you start feeling right again. I’ve gone through phases of making and liking green smoothies, and then not.  They usually start out nice and mild, but then I become a mad scientist in the kitchen.  They become increasingly more brown than green, and the flavor becomes less than appealing.  However, the other day I got a great green smoothie from the Whole Foods juice bar which jotted my memory.  “Hey, I can do this!”  photo

Tropi-Kale Smoothie
This recipe is Whole30 and Paleo-approved
INGREDIENTS:
1 cup kale
½ frozen banana
9 frozen mango chunks
¼ cup frozen pineapple bits
12 oz. coconut water

DIRECTIONS:

  1. Place all ingredients in the blender.
  2. If you don’t have a Vitamix (like I don’t), I usually set the blender to “chop ice.”
  3. Once everything has been broken down a little bit, I alternate between the “puree” and “liquefy” speeds.  Tip: If it’s hard to get moving, just add a little bit more coconut water.
  4. When it’s all blended, you should have a nice and thick, tropical tasting, green smoothie.

Economical Iced Coffee

I have become a recent connoisseur of iced coffee.  Once a tea misto fiend, my Whole30 ways have turned me on to venti iced coffee’s at Starbucks (with canned light coconut milk).  At $3 a pop, and my Starbucks card running low, I needed to find an economical way to get my iced coffee.  Solution: homemade iced coffee.  Yes, it loses the grandeur of being a “Starbucks” iced coffee, but $3 in my pocket a day will be worth it.  I don’t know how long this will last, as I’ve already had 3 cups today (whoops!).  And did I mention no coffee machine or equipment is required?  I like it because it’s very light and doesn’t have that hard-hitting coffee flavor.  Perfectly spiced and not bitter might just make it:

icedcoffee3

Homemade Iced Coffee
From A Beautiful Mess
INGREDIENTS:
2 1/2 quarts water (10 cups)
5 oz ground coffee (1/2 + 1/8 cup)
2 tablespoons cinnamon
Milk & sweetener, your choice
DIRECTIONS:

  1. In a large pitcher combine the cold water, cinnamon, and ground coffee.  Stir mixture and let it sit in the fridge overnight.

    iced coffee1

  2. In the morning, strain the coffee through a cheese cloth (I used one, folded a couple times) over a mesh sieve, into a large bowl.
  3. Rinse out large pitcher to re-use and pour contents of the bowl into it.
  4. Fill a glass with ice and pour in your chilled iced coffee.  Add milk and sweetener as you like (I just used light canned coconut milk).

    icedcoffee2

  5. Enjoy copious amounts of cheap, homemade, iced coffee!