Banana Bread Pancakes (gluten free & paleo)

These gluten free paleo pancakes are beyond healthy and taste like a mix between pumpkin pie and banana bread. Prepare to be dazzled.

Level: Easy

Taste: Pastry party in my mouth

Ingredients: 

• 2 ripe bananas (med to long) 
• 1 1/2 cups almond flour
• 1 tsp baking powder
• 4 egg whites
• 1/2 tsp sea salt
• 1 tsp pumpkin pie spice 
• OR 1/2 tsp nutmeg & 1 tsp cinnamon 
• 1 tsp vanilla extract

1) Mash the bananas, egg whites, and vanilla extract in a bowl until all (or most) of the banana lumps are gone. 

2) Mix in the rest of the ingredients. 

3) Put a bit of oil on the pan at medium heat. Pour the batter (in whatever shape your heart desires) into the pan and let cook until you see the edges brown. Flip the pancake and let cook for a few more minutes. *The pancakes may burn, but they won't taste burnt; I think this is just a result of the almond flour. Serve with honey, powdered sugar, fruits, etc...

Bon appetit! 

How To Make Your Chicken Breast Tender

#1 Fail = Dry Chicken.

Solution:

1) Cut your chicken breast into 1/2 inch thick slices.

2) Use the end of a knife or a Soup Ladle to pound/tenderize the chicken slices to an even thickness.

3) Put the burner to medium-high and let the pan get fairly hot (Spritz water onto the pan, and if the water sizzles up, the pan is hot enough).

4) Add a tbsp or so of oil (I will always recommend olive oil) and swirl around the pan. Let the oil heat up for a couple of seconds.

5) Lay the chicken in the pan and let it cook for about a minute (just to lightly brown on one side).

6) Flip over the chicken, turn the heat to low, put the lid on, set the timer for 10 minutes and WALK AWAY. Do NOT peek; do NOT lift the lid.

7) After the ten minutes are up, keep the lid on but turn the heat off and let the chicken sit for another ten minutes.

8) Ladies and Gentlemen, there you have it...tender chicken.

You should be able to apply this to any recipe that calls for pan fried chicken breast :).

Cheers,
N

Turkey-Mushroom Lettuce Wraps

Day 2 of my meal plan (Day 1 was dinner with friends) has officially commenced. My initial plan was to make turkey burgers of some sort (without the bread) and some roasted brussel sprouts as my side dish...but I decided to go another route...wraps! All in all this was a really good, healthy meal...but took a litttttttllleeee bit too much effort.

Level: Medium

Taste: Good!

Ingredients: 

• 1 pound of lean turkey
• 1 medium onion
• 1 shallot
• 2 cloves of garlic
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 egg
• 1 head of butter or boston lettuce
• Dressing of your pick, we chose sun dried tomato dressing, something lemon-y would be good on this
• 2 1/2 tbsp chopped dill
• 1 tbsp dijon or stone ground mustard

1) On medium heat, fry the onions, mushrooms, garlic, and shallots until the onions & mushrooms are slightly caramelized and translucent. 

2) While the onion mixture is cooking, mix together the turkey, egg, dill, mustard, and salt & pepper together. 

3) Add the onion & sauce mixture to your turkey and mix well. 

4) Put the pan on high heat and drop spatula sized dollops of the turkey mixture onto the pan. Cook through on both sides. Add on top of a piece of lettuce and drizzle with a spoonful of your favorite dressing.