[dropcap style=”font-size: 60px; color: #9b9b9b;”] I [/dropcap] would be lying if I said I hadn’t spent a good chunk of the weekend eating up on things that I’ll be avoiding for the next couple weeks, namely pasta, burritos, red wine, pumpkin pie, chips and salsa, caffeinated beer (and let me tell you—whatta hangover!) and delicious raviolis + french cheese for what I’ve decided to call My Last Supper.
But I’ve said my goodbyes. The 2013 Detox is ON ON ON! On Saturday [hangover day] I researched lots of yummy recipes to carry me through the next two weeks. There is no reason that I should A. starve and B. eat tasteless food just because I’m cutting out most of the things we’re used to making our food delicious.
I learned my lesson last year that with out proper planning, this sort of detox can be very…bleak. So this year I’m changing all that and I kicked things off this morning with….wait for it… PANCAKES!!! Yes, pancakes!
Why are you giving me that side-eye? Nobody said that detoxing couldn’t be delicious. I’ve been sitting on this recipe from the Minimalist Baker and it’s the perfect morning addition to my new routine. Swapping apricots for chocolate chips and agave nectar for maple syrup, these pancakes were not just easy to make but 100% SCRUMPTIOUS. And filling.
Healthy + Hearty Pancakes
Author: Minimalist Baker
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
1 very ripe medium banana
1 teaspoon baking powder
1 flax egg (1 Tbsp flaxseed meal + 2.5 Tbsp water)
1/2 teaspoon vanilla extract
1 Tablespoon almond butter
1 Tablespoon canola (or coconut oil…and because I’m a hair blogger, of course I had some coconut oil lying around)
3 Tablespoons almond milk (or sub other milk)
1/2 cup rolled oats (or gluten free oats)
1/4 cup whole wheat or unbleached flour (I used garbanzo flour, which is gluten free!)
Handful of chopped dried apricots (here is where you can add whatever you’d like! If you’re not Detoxing, MB recommends chocolate chips!)
Preheat a skillet to medium heat or about 300-325 degrees.
Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes.
Mash your very ripe banana with baking powder.
Add flax egg, oil, salt, vanilla, almond butter, almond milk and stir.
Stir in oats and flour until just combined.
Sprinkle in chocolate chips and fold gently.
Scoop scant 1/4 cup measurements onto lightly greased griddle.
Cook for 2-4 minutes on each side – until golden brown.
Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting.
Serving size: 3.5 pancakes Calories: 400 calories Fat: 18 g Sugar: 20 g Fiber: 6.5 Protein: 7 g
* Should yield 5-6 small pancakes.
If you’re in a time crunch, make the batter the night before. They cook right up in a matter of minutes!
[dropcap style=”font-size: 60px; color: #9b9b9b;”] I [/dropcap]n preparation for the next couple weeks, I took a [very organized] trip to Rainbow Grocery last night where I stocked up on lots of bulk grains, gluten free flour, and produce for my eats. 2 weeks of grains and 1 week of fresh produce, not bad for under $60.
As I mentioned, the whole purpose of this detox is to bring awareness, intention and balance back into eating. Our eating habits are a direct result of the resources (both monetary and natural) that we have access to. In the same vein as my above photo of my groceries, I wanted to share a few photos from photographer Peter Wenzel who traveled the world taking photographs of families and their week’s worth of groceries. Please enjoy these images, learn from them and even if you’re not detoxing, let them help you bring awareness into your own consumption.
To see more images from the series (and how much each of these families spent!), check out this site. Here’s to getting the next couple weeks off on a good start!