Hello Fancy Lacy Community,
As a tribute to my first Thanksgiving feast in Canada, today’s post will be about food. Food is a major part of our daily lives; and, strangely enough, it is a subject that doesn’t seem to become any more exhausted even though thousands of books and articles have been written about it. When it comes to my own relationship with food, my strategy is clear-cut: it’s all about finding the right balance between eating for fuel and eating for indulgence. I believe that food is both, fuel and indulgence, and if you’re eager enough, you will find where these two overlap and make for delicious and nutritious recipes.
Now, what better way to start the day than with one of such recipes?
The beauty of this recipe is that you prepare your breakfast the night before and will not have to do much more work in the morning, other than slice up a banana and dig in. It’s one of many overnight chia oatmeal recipes, so if you’re not a fan of dried cranberries, you will easily find something that will appeal to your taste. And you can easily double or triple the recipe to feed more people. I highly recommend this breakfast idea to people who have little time or those who simply don’t feel like investing too much effort into cooking in the mornings.
This quick breakfast solution has been on my to-go list for months now. When I came across this recipe, I couldn’t believe that the only things it called for were eggs and bananas! I guess simplicity is genius, after all. Although I found this recipe elsewhere, I especially liked this website for the tips for cooking banana pancakes.
There may never be too many pancakes, especially if they are as nutritious and yummy as these ones. They do call for a few more ingredients than the previous recipe and so create a little more work, but I can suggest this: prepare the mix the night before. The oats will likely absorb the egg whites, so the batter will be quite thick, in which case you could add some almond milk. Or you can leave out the egg whites and add them to the mix in the morning. Either way, these pancakes are worth trying!
FYI, by porridge I mean old-fashioned oatmeal, and not one of those instant mixes with a whole bunch of artificial flavors and preservatives. It wasn’t until I read somewhere that having too much of the same food, however healthy it is, would eventually make you immune to its nutrients, that I stopped having porridge for breakfast every day. It used to be my staple morning food and I was never stressed about what to make for breakfast. Once you get your porridge base, which is rather bland on its own, you can make it flavorful by adding fruit and berries, nuts, honey, maple syrup and nut butters.
Cooking eggs doesn’t get any easier than that. And because eggs are protein (especially if you increase the egg white to egg yolk ratio), they will keep you going till lunch hour. You can choose your filling and prepare it the night before which will save you time and work in the morning. This particular link also gives you a few more omelette variations.
Healthy can be tasty, and vice versa. Motivation, research, and a splash of creativity will help you make it happen.
Thank you for reading,