I first published my almond flour banana pancakes back in June 2014. We made them often back then, before I created my buckwheat oat pancakes and started making them almost every Sunday.
This past weekend I was reminded of this recipe though, and how when we were training for the Nantucket triathlon, it was the only full breakfast Tim was able to eat and still feel amazing training a couple of hours later. Despite the fact that he seemingly digests super quickly most of the time, he never wants to eat breakfast with me before a weekend workout and opts for an rxbar, square bar, or homemade energy bar instead, saying he’ll feel too full. Continue reading →
Disclosure: Nature Nate’s Honey is a current client of mine during National Honey Month.
This past Sunday Tim and I headed to the kitchen for breakfast and started to grab ingredients for my buckwheat pancakes. The issue? No buckwheat flour. Tim of course wanted to head to the grocery store for just that, but with about 8 other types of flour in the pantry, I wasn’t about to let that happen. Continue reading →
While it may still be August and in my mind summer just began, all over the country kids are already heading back to school! While a balanced breakfast is important for all children and adults, it’s even more essential that student-athletes are fitting in this important meal before they head to use their brains for most of the day. Continue reading →
Disclosure: I received free samples of Libby’s fruits mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s Fruits and Vegetables and am eligible to win prizes associated with the contest. I was not compensated for my time.
I feel as if my job has taken a quick turn to being less of a dietitian and more of a healthy food trend expert! Since the Fancy Food Show at the end of June, I’ve written a few articles and chatted about food trends on 6 ABC Philadelphia, and created these trendy treats for you, too! Continue reading →
Toast is quick, fits in anytime of day, and is super versatile. Breakfast, snack, lunch, or dinner, sometimes it just hits the spot! With the fabulous #ToastTuesday trend I thought I’d share some of my favorite ways to enjoy it, along with when you might want to enjoy each combo. The “trend” obviously isn’t the old boring toast you’re used to. Warmed fluffy (mostly) sprouted grain bread with a slight crisp and delicious toppings may be a better description of what I’m sharing today (along with creative recipe ideas from some other dietitians and healthy food bloggers). If you’re thinking “sprouted whaaaat?”, have no idea what kind of bread to buy, or still think “carbs are bad“, check out this post on how to choose nutritious bread. And no whining if you’re gluten-free! I have a whole category for you at the bottom!
Strawberry season is one of my favorites! We hiked over to Doylestown recently for our annual strawberry picking trip at Hellerick’s Farm. Per usual, we went a bit overboard and brought home more than two people need. Obviously, this meant recipe testing! I enjoy oats and chocolate several times per week year round. So, why not mix these delicious ingredients together with the perfect nutrient balance to fuel exercise?
Happy National Egg Day! Long gone are should be the days of egg whites and fear for the yolk, and now lies the celebration of this nutrient powerhouse! Eggs are actually trending this year and Americans are celebrating not only their nutrient power but also their versatility.