Chia Banana Pancakes


Okay, so this is probably the healthiest thing I’ve made in a while, and it’s about time. And these are so good I promise they don’t even need syrup. The bananas keep them super moist on their own. You’ll need a blender, a stick blender, OR a food processor, but then you can just pour or spoon the batter out of the blending container. Very easy with minimal clean up. You can also leave out the chia seeds and protein powder if you like, I was honestly just trying to clear out my pantry. But I will say the vanilla protein powder does add some vanilla flavor, and chia seeds add a serious punch of fiber and you don’t even notice them once you blend it all up.

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Sunny Side Up Egg


So cooking a sunny side up egg has always been a challenge for me. Either the skillet is too hot and the egg white spreads too fast, or the skillet is too cold and the white doesn’t cook fast enough. Or I completely mess it up by cooking the egg for too long to the point where the egg yolk starts to cook. Here are a few pointers that I’ve learned over the years.

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A German-American Breakfast Sandwich


Not having a car in Germany made popping to a fast food joint for breakfast an impossibility. Now that I have a baby, eating out or leaving the house at all seems like an impossibility. But being an American, I NEED a nice breakfast sandwich every once in a while. Germans, however, do not have American breakfast sausage. Never heard of the stuff. I have found through experimentation that Leberkäse is a really nice substitute in a breakfast sandwich. Leberkäse (which translates direcly as liver cheese) is like bologna’s posh sister, so it’s amazing. Another German switch in this recipe is the cheese. Here I’ve used emmentaler, which is super mild, instead of American cheese or cheddar. I call it the McStella. Don’t judge me.

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Chocolate Coffee Chia Pudding


Chia pudding is really great for breakfast because it has a TON of fiber, which keeps you fuller for longer. I’m talkin’ half your daily requirement of fiber in one small bowl. And you didn’t even have to sell out money for any gimmicky over processed fiber one product.  You’re better off going outside and chewing on a branch. It would be a lot cheaper and have less sugar. Chia pudding is also great because it is easy to throw together the night before for your breakfast the next day. My recipe in particular is great for using up all coffee you made earlier in the day. You can also add just about whatever you want to it. This morning I decided to make mint chocolate chia pudding by adding a splash of mint extract.

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