No Dairy, Gluten, Grain, Sugar Ridiculously Easy PANCAKES!

These are too good to be true. They are overwhelmingly easy to make and so tasty! You could get creative with the toppings and fillings; they are very crepe like! These are very likely going to become a staple in my house!

Makes about 14 pancakes

Ingredients:

2 medium size bananas

3 eggs

1 tsp cinnamon

1 tsp vanilla extract

Coconut oil (or butter)

Sliced cherries and strawberries

- Add bananas, eggs, cinnamon and vanilla to blender. Blend for at least 2 minutes.

- Heat pan to medium heat and add about a tablespoon or so of coconut oil

- Once oil and pan are heated, pour mixture directly from blender into pan to create about 2-3 inch pancakes (I fit 4 in a pan at a time)

- Let cook almost all the way through before flipping. They will bubble through and should not be too hard to flip. Note that they will be darker than "regular" pancakes

- Once all pancakes are made, toss the sliced fruit in the heated pan and stir frequently until fruit is heated. Serve ontop

Quick Banana Breakfast To Go For 2!

This recipe is so yummy and so easy! Breakfast is so important in firing up your metabolism, managing hunger throughout the day, and can help reduce binging later in the day.

Ingredients:

2 cups fresh or frozen blueberries

1 scoop of your favorite vanilla protein powder

2 bananas sliced

1/2 cup old fashioned (gluten free) rolled oats

1/3 cup pomegranate juice

2 tablespoon chopped walnuts

1 tablespoon sunflower seeds raw

- Combine/stir together all in microwave bowl

- Heat in microwave 3 minutes

- Enjoy hot or cold

Honey's Delicious Dahl Soup

Restoration Fitness member, Honey, is a wonderful cook! We were lucky enough for her to share her lentil dahl soup recipe. Give it a try, it's SO delicious! Thanks, Honey!!

Serves 4

Ingredients:

1 cup masoor dal red lentils, picked through for stones

2 cups water

1 onion, diced

4 cloves garlic, thinly sliced

1 (1/2-inch) piece ginger, peeled and minced

2 medium tomatoes, diced

1 serrano chile, sliced in 1/2, optional

Tempering oil (bagaar):

1/2 teaspoon cumin seeds

1/2 teaspoon black mustard seeds

Generous 1/2 teaspoon turmeric powder

1/2 teaspoon paprika or bafaat powder

1 tablespoon olive oil

Handful chopped fresh cilantro leaves

- Put the lentils in a strainer and rinse them under running water. Add them to a bowl, cover with water and let soak for 30 minutes. Drain and set aside.

- In a medium saucepan, combine 2 cups of water, the onions, garlic, ginger, tomatoes, chile, if using, and the lentils. Bring to a boil over medium-high heat. Skim any scum from the surface. DO NOT ADD SALT YET; it will toughen the lentils, thereby lengthening their cooking time. Lower the heat, cover the pot with a lid and gently simmer until the lentils are tender, almost translucent, and almost falling apart, about 30 to 40 minutes.

- Whisk the lentils, releasing its natural starch, and mash some them so the mixture becomes thick. Add salt, to taste.

- Tempering oil (bagaar): In a small bowl, combine the cumin and mustard seeds. In another bowl, combine the spice powders. Have all the ingredients ready because this will move very fast!

- In a small skillet, over a medium-high flame, warm 1 tablespoon vegetable oil. Once the oil is shimmering, add seeds and immediately cover so you don't get covered in spluttering oil and seeds! Add the spices. They should sizzle and bubble a little - that's the blooming and it's exactly what you want. Don't let them burn. The mixture should bloom for about 30 seconds, no more.

- Pour the oil mixture into the lentils, standing back so you don't get hurt when the mixture splutters again. Stir to combine. Transfer the lentils to a serving dish and garnish with cilantro.

Chicken and Veggie Red Curry

Serves 4 (with leftovers)

Ingredients:

1 lb skinless boneless chicken breast sliced in strips

Red curry paste

Coconut oil

Chopped garlic (liberal amount)

1/2 tblsp fresh grated ginger or store bought ginger paste

1 small onion sliced thin

2 julienne sliced peppers (2 different colors)

1 yellow squash, cut into bite size pieces

1 1/2 cup sliced mushrooms

2 cans coconut milk

1 can water chestnuts

1 can bamboo shoots

1 packet of Truvia or Stevia (sugar)

All natural chili garlic sauce or sirracha (optional for some spicy heat)

-Heat large skillet (w/ lid)

-Heat 1 - 2 tblsp coconut oil in the pan

-Brown chicken strips in skillet.

-While browning, add ½ tblsp red curry paste to chicken and stir

-Dump out cooked chicken into bowl

-Add another 1-2 Tbls. Coconut Oil

-Place onion with chopped garlic and ½ tblsp ginger paste to pan and stir up brown bits of chicken

-Add peppers, yellow squash and mushrooms. Cover w/lid and cook until tender

-When veggies are close to done add 1 can water chestnuts and 1 can

bamboo shoots. Cook until warm

-Dump veggies into bowl w/chicken

-Put 2 tblsp red curry paste in pan and mix 2 cans coconut milk (you can add more coconut milk or some chicken stock if you prefer more broth) and mix thoroughly with a whisk

-Add 1 pack of Truvia or other natural sweetener and ½ tblsp of chili garlic sauce and stir

-Put chicken and veggies back in skillet and mix with sauce

-Simmer and serve hot over rice or rice noodles.