Alright, so I officially fell off the blogging every day bandwagon this week. But hey, life happens!
On Wednesday, I made these seriously delicious gluten-free vegan pancakes. I know that sounds like an oxymoron (I wasn’t a believer at first either!). But it’s not, and I’m here to prove it
As for the rest of the week, the “detox” slowly faded. Thursday I didn’t have time to eat lunch (after running from my coaches meetings to my haircut to the parade for the bf’s football team) and thus was beyond hungry once I got to the parade. I had even packed stuff to make a salad but didn’t get time to make it up. At least I had good intentions, right?! So I had a mint, a few tootsie rolls, and a mini Jimmy John’s sandwich they were giving out for free (I mean, it was free, after all. Besides I was sooo hungry at that point!).
That night after the parade we went out with a few other coaches and grabbed a beer (first drink of the week) and had the most insanely spicy pizza I’ve ever tasted. Like inedible spicy. So I had a few bites, and that was that.
Friday I was at a soccer conference all day, and had a veggie sandwich (as well as the cookie and chips and apple in the box lunch!). And for dinner that night, we went to a last minute bbq. We brought our own meat to grill, so I had a a chicken brat with feta and spinach from Whole Foods. The first piece of meat I had all week. Weirdly, I didn’t crave meat all week (or maybe not that weird, as I used to be a vegetarian for awhile!).
After that, all bets were officially off. I rang in the end of the week by polishing off a bottle of wine and indulging in a piece of mac n cheese pizza. Which was frickin delicious. Brought me back to college…bar close…waiting in a long line for a slice of the stuff. Mmm mmm.
So what did I get out of this mini “detox” week? Read on:
1) More energy. Like insanely more. Even after not sleeping great a few days this week (from the crazy dreams I had about soccer season starting!), I never felt like I needed a nap. And no mid afternoon crashes (except when I had that box lunch – surprise surprise).
2) Consuming more vegetables and whole grains. When you can’t eat processed bread, pasta, crackers, etc. you are forced to eat more whole foods. Which is awesome.
3) That being a bit hungry is ok. In our society we can be so afraid of hunger. Stuffing ourselves or eating more than we should because we don’t know when we will have time to eat next. It’s ridiculous! I know it’s not good to get too hungry (and thus binge on everything and anything around!), but not feeling completely full after meals is ok too.
4) Planning for meals takes a bit more work. This week took more than one trip to the grocery store and much more meal planning than usual. However, it was worth it!
5) New recipes. Gluten-free, vegan recipes that I would actually make again. Even when I’m letting myself eat those things. Because they were just that darn good (especially these pancakes!).
6) And finally, that I will definitely be doing this again. And not only that, I will be attempting to eat less processed (even if it is “whole grain”), gluten and dairy all of the time. I feel better, eat more whole grains and vegetables, and feel better about my choices. Win!
So yesterday morning, I made eggs for breakfast. The bf and I went out and shared some appetizers with friends (chicken wings, pub pretzels, tacos, nachos – the entire smorgasbord!). And we had a couple drinks to celebrate our “end-of-summer” (aka the start of fall football/soccer season).
However, even though I overly indulged this weekend, you can bet I’ll be a little more conscious about my choices from here on out. Especially when they make me feel soooo good.
Oh and the pancakes? Yes, I didn’t forget. These were beyond easy to make (I used my Magic Bullet to pulse the oats into a flour). And are seriously so good. Fluffy, moist, and full of flavor. Try them out! You might become a believer yourself
Gluten-free Vegan Banana Pancakes
(Recipe adapted from http://almondsandavocados.com/banana-bread-oat-pancakes-gluten-free-vegan/)
1 cup oat flour (I made my own by putting oats in a food processor)
1 tsp baking soda
1/4 tsp fine sea salt
1/4 tsp cinnamon
1/8 tsp nutmeg
1/2 cup milk (I used hemp milk)
2 tsp ground flaxseed
2 tsp maple syrup
1/2 TBSP coconut oil
1 tsp vanilla extract
chocolate chips, optional
1) Heat butter or oil in large skillet
2) In large mixing bowl, combine all dry ingredients (oat flour through nutmeg)
3) In a blender or food processor (I used the Magic Bullet), combine all other ingredients (from bananas through vanilla extract)
4) Mix wet ingredients into dry until just combined (fold in walnuts and chocolate chips if using)
5) Pour the batter into the skillet, cook until small bubbles have formed and underside is golden brown
6) Flip and continue cooking until finished, continue until all batter is used up
7) Serve with butter, pure maple syrup, sliced bananas, coconut flakes, or whatever else floats your boat!
- 1 cup oat flour (I made my own by putting oats in a food processor)
- 1 tsp baking soda
- ¼ tsp fine sea salt
- ¼ tsp cinnamon
- ⅛ tsp nutmeg
- 2 bananas
- ½ cup milk (I used hemp milk)
- 2 tsp ground flaxseed
- 2 tsp maple syrup
- ½ TBSP coconut oil
- 1 tsp vanilla extract
- walnuts, optional
- chocolate chips, optional
- Heat butter or oil in large skillet
- In large mixing bowl, combine all dry ingredients (oat flour through nutmeg)
- In a blender or food processor (I used the Magic Bullet), combine all other ingredients
- Mix wet ingredients into dry until just combined
- Pour the batter into the skillet, cook until small bubbles have formed and underside is golden brown
- Flip and continue cooking until golden brown on other side, repeat until all batter is gone
- Serve with pure maple syrup