Whisk all ingredients in a large bowl until smooth. Brush a non-stick frying pan with oil and place over medium heat. Spoon about 1/4 batter into that center of the pan and swirl the pan around to coat. Cook for 1-2 minutes on each side. Fill with your favorite combination of fruit, nuts, chocolate, yogurt, or syrup.
Post long run I have a hard time stomaching food sometimes, so I usually try to have an egg dish because it tends to be lighter on my stomach and still gives me an option to get in vegetables and protein with my carbohydrates.
Serves: 1-2 (usually 1 if post training)
Time: 15 minutes
1/2 large sweet potato or yam (washed with skin on), diced
1 shallot or 1/4 onion, diced
3 mushrooms, diced
Handful spinach, chopped
Handful cilantro, chopped
1 Tbsp avocado oil
A dash of “Everything but the Bagel” Spice
Optional: 2 Tbsp mozzarella cheese
In a non-stick pan (I use a scan pan) over medium heat with avocado oil, saute the sweet potato for 5-10 minutes with a lid on, toss in the onions and cook for another 3 minutes, add the mushroom, spinach, and cilantro and saute for another minute. Crack in 3 eggs and scramble around with the spatula and toss in seasoning (this makes less dishes dirty as opposed to whisking the eggs in a bowl first, but you can do that as well). Top with salsa, cheese, avocado, or hot sauce whatever you prefer!
If there is one thing I miss about being in California in the summer, it is the amazing fresh Acaii bowls you can get at the beach with the most flavorful fruits! I like to make them at home because I can add some protein and greens to the bowl to balance it out.
Preheat oven to 375. Line muffin tin with cupcake liners or spray tin with non-stick cooking spray.
In a large bowl, whisk together flour, protein powder, baking soda, cinnamon, baking powder, and salt. Set aside.
In a separate large bowl, whisk together mashed bananas, peanut butter, maple syrup, coconut oil, and eggs until well-combined. Carefully stir in milk. Add wet ingredients to dry ingredients, add chocolate chips and coconut flakes and stir until just combined.
Pour batter into muffin tin, filling each cup about ¾ full. Sprinkle tops with flaked coconut. Bake for 15-20 minutes or until toothpick inserted in the center comes out clean.
Remove to a wire rack to cool. Store leftovers in an airtight container.