Hi everyone! Did you have a nice weekend? We had quite a productive one! Not only did we get our homemade shelves up in the kitchen, but I also started, finished, and filed our taxes yesterday! Woohoo!
Here are the shelves (instructions from Amy Krist’s website). I’ve really been liking the industrial look and had fallen in love with these reclaimed wood shelves from West Elm as well as their L-beam wood shelf , but knew we could do something for less money. We only spent around $30 for the wood, brackets, stain, and screws (we already had the wall anchors). Much better than the $200-$250 we would have spent, plus we (or rather, WHH) have the pride of having made it ourselves!
Here they are empty:
And with (most) of their intended items, such as our fruits and veggies that don’t go in the fridge:
Now on to other things I’ve been whipping up lately: protein pancakes (gluten free, per usual)! I made up the recipe based on some other similar recipes I had seen. I need a hearty breakfast full of fiber and protein to fill me up for a good 3-4 hours. After messing around with different combinations, this one finally held me over! It makes about two medium-sized pancakes. The full recipe can be found at the end of the post.
Mix together 1/2 banana, 1 egg, 1/2 scoop protein powder (I use RAW protein in Vanilla), ~1/8 c ground oats (I use regular oats and grind it in our Magic Bullet until it makes a powder, but you could also use them as is).
Heat a little coconut oil on a small pan.
Once the oil is liquid, move it around the pan to coat, then put in about half of the batter. Flip the pancake once bubbles start to form and cook to your desired crispiness.
Finally, the best part: top with whatever your heart desires! Some combos I’ve tried are organic raspberries, a little family maple syrup, and fresh ground honey peanut butter from Whole Foods…
…and what I call the “healthy Elvis”—peanut butter, a little family maple syrup, and the other half of the banana cut up.
Whole Health Dork’s Gluten Free Protein Pancakes
Serving: 2 medium-sized pancakes
Nutrition (without toppings): 241 calories, 23g carbs, 10g fat, 17g protein, 71g sodium, 7g sugar
- 1/2 banana
- 1 egg
- 1/2 scoop protein powder (such as RAW protein in Vanilla),
- ~1/8 c ground oats
- ~1 tsp coconut oil
Mix together banana, egg, protein powder, and oats while you heat up the coconut oil on a small pan. Once the oil is liquid, move it around the pan to coat, then put in about half of the batter. Flip the pancake once bubbles start to form and cook to your desired crispiness.
Questions: Did you get anything accomplished recently that feels really good to have done? Do you like tweaking recipes to find what works for you? Would you try my pancakes?
As always, I welcome any questions or suggestions! Thanks for stopping by!