Two-Ingredient Banana Pancakes

You know that Jack Johnson song, “Banana Pancakes?” It’s one of my favorite rainy day songs, and always makes me want banana pancakes. No matter what time of the day it is. Heck, it makes me think that if I were eating banana pancakes, the rainy day wouldn’t be so bad. And today feels like a rainy day, in fact, I’m 60% sure (according to my phone) that it’s going to rain sometime later today, most likely at a time when I need to trek outside to get to my next destination, most likely in a way that will leave me absolutely drenched. And so, to keep from getting upset at the possibility of an unfortunate rain, I’m going to think about banana pancakes. And you should too. Why, you ask?

Well, what if I told you that I had a banana pancake recipe that wouldn’t break your calorie bank? And that it was high in protein, and [gasp] had no wheat (meaning gluten-free for all my gluten-sensitive friends)? And, as if you’re somehow not convinced yet, that it takes less than 10 minutes and 2 ingredients to make? Are you sold yet? I thought so.

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Two-Ingredient Banana Pancakes:

Makes 1 serving of pancakes

1 ripe banana

2 eggs

*cinnamon, dash (optional, but HIGHLY recommended)

*Another optional add-in: crushed walnuts – to up the healthy fat content of these pancakes and keep you full longer.

In a small bowl, mash the banana with a fork. Add the two eggs (and cinnamon, if you dare), and whisk the ingredients together with the fork. Spray a heated pan with non-stick cooking spray. Spoon a desired amount of the “batter” onto the pan and cook until golden brown. And try, just to make this little nutrition fanatic friend of yours happy, NOT to pour syrup or any sweetener on your pancakes. Your body will thank you for it!

What’s your favorite rainy day meal? Comment below and let me know!

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The 5-Minute, Out-the-Door, Summer Salad

Think you don’t have time in the morning to prep your lunch for the day? Think again.

I must admit, I’ve been lacking in the “food-prep-the-night-before” department this week. Sure, on Sunday I had good intentions and cooked a large batch of wild rice meant to last an entire week, chopped up a few fresh vegetables, and bagged up pre-measured carrots and almonds to grab as hunger-striking snacks throughout the week. But alas, it is Thursday and and no, yesterday I neither prepped my breakfast OR my lunch for today. Yikes! Eating out for lunch today certainly didn’t fall into my [NYC-dwelling, NYU-student] budget so I had to think fast. And that I did. I grabbed the cutting board and the most accessible vegetables in my refrigerator and went in a chopping frenzy. All together, this salad literally took 5 minutes to throw together.

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The 5-Minute, Out-the-Door, Summer Salad:

Makes 1 salad
1 small cucumber, diced
2 radishes, sliced 
1/4 red bell pepper, chopped
1 vine-ripened tomato, chopped
1/2 cup spinach
1/4 cup light feta cheese, cubed
1 Tbsp Tessemae’s Lemonette Dressing*

Layer the ingredients in a to-go container as follows (from bottom to top): dressing, cucumber, radishes, tomato, feta cheese, spinach. When you’re ready to eat, shake the container with all your might (or just shake it normally…the end product is the same).

*Usually I make my own dressing, but Tessemae’s dressings are a great alternative to homemade dressings. They’re all vegan, gluten-free, and sugar-free (READ: paleo-friendly), and can be found in select Whole Foods stores.

If you want to make your own lemon dressing, however, no need to fret. It’s simple and easy:

In a small dish, combine 1 Tbsp extra-virgin olive oil, 1/4 lemon (juiced), 1 clove of garlic (diced), and a pinch of black peppercorn. Whip the ingredients with a fork, and you’re good to go. See, that wasn’t too bad, was it?

From start to finish, the salad took me less than 5 minutes to put together. And, might I add, it was delicious, filling, and healthy, just like lunch should be.

What are your favorite quick and healthy lunches? Leave me a comment and let me know!

Kale, Pear, & Chia Smoothie: Superfoods Unite!

After a weekend of crappy eating (eg. bagels two nights in a row?! Who am I???), I craved, no I NEEDED something clean. Clean and green. Something light, refreshing, and healthy for breakfast…something like a kale smoothie perhaps? Yep, you guessed right…that is exactly what I had in mind. I have been on quite the kale kick lately (for example, my Lemony Kale, Brussel Sprouts, Shrimp & Quinoa dish the other night). And honestly, that’s nothing to be ashamed of…the two bagels this weekend, however…now that is something I should be worried about. Nonetheless, my bagel-consuming weekend led me to this smoothie in the end, so I can’t be too upset.

Kale, Pear, & Chia Smoothie:

Makes 1 nutritious smoothie

1 heaping cup of frozen kale

1/2 banana, sliced

1/2 pear, chopped

6 oz non-fat Greek yogurt

1 Tbsp Chia seeds

2 Tbsp water

1 tsp honey

Combine the ingredients in a blender and blend until you get a creamy, smooth consistency. It’s that easy!

A few tips:

  1. Put the yogurt and banana in first – that way the blender doesn’t freak out when you throw in the frozen kale.
  2. If you have fresh (not frozen kale), use a frozen banana. No frozen banana? No problem! Just use a couple of ice cubes and omit the water.
  3. If this isn’t sweet enough for you, add more honey. Or omit the honey if you’re looking for a sugar-free option. The choice is yours.

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So there you have it, folks – my first kale smoothie! And hopefully you’ll be brave enough to try it too.

What are your favorite green smoothie recipes?