Category: Gluten Free

9/8/2019

golden protein pancakes

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This morning I wanted pancakes, so I made them. Tadaaa!

Why did I call them golden protein pancakes? Because look at them and tell me you don't hear angelic choirs of angels singing...

For real though I needed to go to the grocery store, but I had just finished leg day and I was too hungry to and the only things I had to top these with were in the golden color palette. I was actually impressed with my success in the topping department on the taste scale for having very few options. Anywho, time for you to give these a try.

What I used to make the cakes:
2 eggs
1 scoop IdealRaw White Chocolate Chai Protein Powder (not sponsored, just low key obsesseed)
1/4 cup oat milk
1/2 cup Bob's Red Mill almond flour (nope, not sponsored here either)
cinnamon
ghee

How I did it:
1. Heated a cast iron frying pan over low-to-medium heat.
2. Meanwhile mixed together eggs, cinnamon, oat milk, almond flour and protein powder until uniform.
3. Coated frying pan with ghee to prevent sticking and ruining the pancakes.
4. Proceeded with normal pancake-making procedure: pour batter into pan, flip when ready, remove from pan, repeat until all batter is gone.

How I topped them:
1 ripe plantain
1 tbsp raw honey
Ladera Foods Almond Pecan Granola (obsessed again, not sponsored)

Yield: #pancakesunday supreme for 1 ... AKA 3 pancakes topped with heaven

5/22/2019

pro-coco-matcha-nola

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Breakfast meets protein meets thick oats meets sweet deliciousness.

This quick stirrup makes for a fabulous breakfast for the morning athlete who doesn't have time between the gym and the office but needs a nutrition packed brekky.

What I used:
1 scoop IdealRaw protein powder (I used Vanilla Almond)
1 scoop Vital Proteins Matcha Collagen
2 tbsp unsweetened coconut cream
1/2-1 cup unsweetened coconut milk vanilla yogurt
1/2 cup favorite granola (I'm loving GrandyOats)

What I did:
The night before your crazy busy morning, or before it starts, take 3.5 minutes, mix all ingredients together in a glass bowl or jar (with lid), set in fridge, and grab when it's time to go.

TIP: If you like your oatmeal more watery, use more yogurt. I like mine like cement, mmm, mmmm, good.

Yield: 1 protein & nutrition packed brekky for the avid human (who especially likes cement like oatmeal).

8/8/2018

whollybanAnna bread

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Ever since the birth of whollybanAnna, C has said to me "you HAVE to come up with a signature whollybananna bread recipe." Thus, this recipe was born. After much trial and error I give you my take on banana bread- natural, delicious and nutritious!

Enjoy! xoxo

What I used:
5 eggs
1 teaspoon apple cider vinegar
1 teaspoon baking soda
3 ripe bananas
3/4 cup coconut flour
1/2 cup + 1 tbsp cup grated carrots
2 tsp vanilla
pinch of Himalayan salt
1 tsp + a dash of cinnamon & ginger

What I did:
1. Preheat oven to 350 degrees Fahrenheit.
2. Mash bananas in mixing bowl.
3. Add eggs, ACV, baking soda, coconut flour, vanilla & spices to the bananas.
4. Mix using KitchenAid mixer or handheld/electric mixer until mixture is even.
5. With a fork fold in 1/2 cup grated carrots.
6. Line a loaf pan with parchment paper and transfer the batter to the pan.
7. Place in oven and cook for 45-50 minutes.
8. Remove from the oven, let cool, and enjoy for the a mouth watering snack or breakfast!

Tip: could easily be made into dessert...cream cheese frosting...vanilla ice cream...whipped cream...developments to come!

Until then happy nomming!
xoxo

Yield: 1 loaf of my signature whollybanAnna Bread, spread the word!

8/8/2018

brEGGfast muffins

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What I used:
12 eggs
1 red bell pepper diced
3 cups chopped kale
1 cup chopped green scallions
salt & pepper to taste
coconut oil

What I did:
1. Preheat oven to 350 degrees Fahrenheit.
2. Wash kale, pepper, and scallions, then chop into small pieces/leaves.
3. Grease muffin tin with coconut oil (I used a larger tin with 6 muffin molds, can easily make in smaller tin with 12 muffin molds).
4. Place an even amount of chopped red pepper, kale and scallions in the base of each muffin mold.
5. In a mixing bowl whisk together all 12 eggs. Add salt & pepper to taste. Whisk thoroughly.
6. Pour an even amount of egg into each mold over the veggies.
7. Place in oven, bake about 30-35 minutes, or until tops of muffins are no longer liquid.
8. Remove, let cool, and store in air-tight container or baggie for easy on-the-go breakfasts.

Yield: 6 muffins ~ 2 eggs each OR 12 muffins ~ 1 egg each depending on size of muffin tin

12/10/2017

banana pear buckwheat loaf

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What I used:
3/4 cup buckwheat flour
1/3 cup coconut flour
1 tsp nutmeg
1 tsp cinnamon
1 tsp salt
2 tbsp cocoa powder
2 bananas
2 eggs
1 pear
1/2 cup almond milk
1/4 cup walnuts crushed

What I did:
1. Preheat oven to 375 degrees Fahrenheit.
2. In large mixing bowl mix together dry ingredients: buckwheat flour, coconut flour, nutmeg, cinnamon, cocoa & salt.
3. In smaller bowl, mash bananas & mix in eggs and almond milk until smooth consistency
4. Fold wet into dry ingredients adding 1/2 of the walnuts to the batter.
5. Line loaf pan with parchment paper and transfer bread mixture from bowl. Top with sliced pear and remaining walnuts.
6. Bake for 30 minutes or until a knife through the center comes out clean.

Yield: not enough

12/5/2017

cocoa goji bars

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What I used:
2 cups unsweetened dates
1/2 cup goji berries
1/2 cup shredded coconut
1 cup walnuts
1 tbsp unsweetened cocoa powder
1 tbsp chia seeds
1 tsp sea salt
1 tsp orange rind

What I did:
1. Place all ingredients in food processor and mix until you reach a crumbly consistency.
2. Pour onto parchment paper or cutting board and flatten into a rectangle. Sprinkle with shredded coconut.
3. Let set for a few minutes, then cut into individual bars (about 3x2 in.).
4. Wrap individually for the perfect on the go snack.

Yield: 12 protein packed snacks

11/8/2017

artisanal buckwheat pie

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Ingredients:

For the crust-
1 cup buckwheat flour
1 egg
1/2 cup water
1 tsp basil
salt
olive oil

For the toppings-
2 tomatoes
1/2 cup freshly grated parmesan
2 large rhabi leaves
4 mushrooms
1 tsp ghee
1/4 olives
1/4 sun dried tomatoes
basil
salt

whollybanAnna's Method:
1. Preheat oven to 350 degrees Fahrenheit.
2. Starting with the crust, in a medium sized bowl mix flour, egg, water, basil and salt together. Oil a cookie sheet and transfer crust batter from the bowl. Spoon onto the cookie sheet in the shape of a circle (the batter will seem slightly moist for a pizza crust, but it hardens in the oven- I promise!).
3. Bake crust for 12 minutes in preheated oven.
4. In the meantime, in a frying pan, sauté rhabi, mushrooms, ghee and salt over medium heat until mushrooms are soft.
5. When crust is ready, layer first with sliced tomatoes, then evenly distribute sautéed mixture over the tomato base. Sprinkle parmesan cheese, add sun-dried tomatoes, olives, and finally sprinkle with as much basil and salt as you desire.
6. Place back in oven for 12 minutes, making sure to watch the cheese does not begin to brown.

Of course, if you're feeling groovy add anything your little heart may desire! This crust is a great base and you can ad lib on the toppings as much as you want! After all, you're the one eating it!

Yield: 1 perfect pie for 2

11/3/2017

almond better-than-PB pancakes

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What I used:
1 egg
1 banana
1 tbsp coconut milk
1 tbsp cocoa powder
3 tbsp hazelnut flour

What I did:
1. Mash banana with fork and whisk together with egg and coconut milk.
2. In separate bowl, mix cocoa and hazelnut flour.
3. Fold wet ingredients into dry mixture.
4. Oil pancake skillet with coconut oil, then scoop batter into pan according to desired size (the smaller the easier to flip!).
5. Place small dab of almond butter in the center of the pancake, then completely cover with batter.

Proceed to cook like ordinary pancakes, making sure to wait long enough before flipping! Customize with your favorite toppings! Pictured here: hazelnuts and drizzled almond butter.

Yield: 3, 3 inch pancakes