My past weekend was spent camping and biking in Moab. It was extremely hot, 90° days that felt like 100° with direct sun exposure. Well, it turned out the heat decided to follow us back home. In an attempt to escape it, I am craving lighter, more refreshing meals.
Looking to change up your green smoothie? Try our “Greeña Colada!” I made this earlier in the week and rushed out of the house without my smoothie! To say the least, I was crushed. I was already late for work and considering turning around to get my smoothie. Moral of the story: If starting the day off with a delicious smoothie puts you in a good mood, it’s worth turning around.
Some nights call for breakfast for dinner. Now, if you’re gluten intolerant like me, this simple idea can seem down right impossible. I was able to make this dinner a success by going through my pantry, checking what ingredients I had on hand, and doing a simple google search. I had to improvise with what I found online, and luckily this meal passed the test. Bread loving boyfriend approved.
Here’s what you need:
Almond flour (try buying this in bulk and then storing in an air tight container)
Brown rice flour (also buy this in bulk) Milk (I used coconut milk)
In a bowl combine wet ingredients and mix:
1 cup milk
1 overripe banana
In a bowl combine dry ingredients:
3/4 cup almond flour
3/4 cup brown rice flour
1 tsp cinnamon
Dash of nutmeg
Pinch of salt
2 tsp baking powder
Step 3: Mix the wet and dry ingredients together.
Step 4: Make sauce by heating up 8-10 large strawberries and then purée in a food processor, blender or hand held purée thingy.
Step 5: Heat up a skillet and some coconut oil over medium heat. Place 1/4 cup of batter on skillet, cook until it bubbles and then flip and cook until golden brown.
Step 6: Drizzle sauce over pancakes. Serve up with some fresh squeezed juice! I had a few oranges and some grapefruit on hand to pair with these delicious pancakes.