Hello friends! I know, it has been far too long. You can’t really blame me, though; I’ve been busy! First there was meeting Dori (my grandma’s bulldog), then there was rooting in the garden, in between everything I ate grass and flowers and even tried a few insect things, and of course hanging out with all of my new Jr. Rove friends, snuggles, snacks…there isn’t enough time in the day!
Anyways, I’m off topic. Saturday is going to be a very good day. You see, we do Teamwork WOD’s on Saturdays at CrossFit Rove. I make sure to be extra loud when I’m cheering everyone on. After the WOD (8am, people, 8am), Josh and the gang are going to hold a Nutrition and Goal-Setting Seminar for everybody and anybody. I’ve been writing down questions; I’m not super positive about my portion sizes. Pretty sure I need more food…I mean, come on, I am a pig! Not only are we going to learn more about how to live healthy lives, but we get to try foods! YES! FOODS! Plural food!
You’re always welcome to come hang out with me…hope to see you soon at CrossFit Rove!
Does anyone else crave rhubarb on a regular basis? I tried rhubarb for the first time a week ago and I can’t get enough…it’s like nature’s version of Sour Patch Kids! The super-rad Juli of PaleOMG created an unbelievable recipe and Jasmine added rhubarb to the topping. OMG is right!!! You have to try them!
Banana Vanilla Bean Pancakes with Mixed Berry Compote
2 bananas, peeled
3 tablespoons coconut flour
1 vanilla bean pod
1 teaspoon vanilla extract
¼ teaspoon baking soda
sprinkle of cinnamon
pinch of salt
1 cup frozen mixed berries
1-2 tablespoons honey
Place banana in a food processor and puree until smooth.
Then crack eggs into food processor and mix together.
Now you’ll want to get the beans out of you vanilla bean pod. Use a sharp knife to cut the pod in halve, lengthwise. Then use the back of your knife to scrape out the inside of the pod, removing all the flecks.
Toss the flecks into the food processor along with coconut flour, vanilla extract, baking soda, cinnamon, and salt.
Puree until smooth.
Now heat up a large non-stick skillet over medium-high heat. Once skillet is hot, pour around 2-3 tablespoons of the mixture into skillet. I made each pancake about 3 inches, and that was perfect for flipping.
Wait until each pancake begins to form bubbles on the surface, then flip. If you keep the pancakes smaller, the will cook more evenly and flip perfectly.
While the pancakes are cooking, let’s make the compote.
Place frozen berries in a small saucepan over medium-high heat. Once the mixed berries begin to soften, add in honey and use a spatula to break up the berries even more.
Make all your pancakes and top with berry compote.
Makes 16-18, 3 inch pancakes
Thanks, Juli, you’re the pig’s oink! Check out her blog at www.paleomg.com.
I had my first big adventure on Sunday…I got to ride in Ol’ Blue! Ol’ Blue is Josh’s truck. We went to grandma’s house to do yard work (where I rooted in the mud for a couple hours…it was fabulous) and took a big load of yard waste to the fertilizer plant. All of that hard work and I realized that I was extremely thirsty. Sure, I’m a little pig, but I can drink a lot of water! I hope you drink lots of water, too. Your body needs it!
Know what else your body needs? Rest and laughter. I took a great big nap on Sunday afternoon after riding all over the place in Ol’ Blue and spent quality time with friends that make me oink out loud! Take time out of your busy schedule to enjoy life.