Hello there. It’s been a while 🙂
You know that saying, “We make plans and God laughs”? Well, that’s kind of how the start of this blog went. You see, my husband, Craig, very unexpectedly lost his job in mid-July, and I needed something to keep me focused and keep me positive. Friends had been telling me for quite a while I should blog about the transition our family had made in the way we eat, but I knew I didn’t just want a blog about food. Eating a Paleo “diet” and living a Paleo lifestyle are two totally different things. There is SO much more to being healthy than just the food we eat. And that his how the name of this blog came to be-A LIFE, Nourished.
We decided that we would do a Whole 30 in September of last year, and that’s where I would start the blog-with the cleanest, strictest Paleo eating, and then I would go from there. It would also keep us positive as Craig worked on finding a new opportunity, and we thought it might take a while. God had other plans. Craig got a call from a recruiter in mid-September and literally days later was back at work. We were SO VERY THANKFUL, but the transition from being employed, to unemployed and finding a rhythm, back to a new job and its new routine is a roller coaster for a family. All of a sudden, all the time I had to blog was gone, and being new at it, I hadn’t figured out my own rhythm yet. Then, a couple of things happened in my family that kind of knocked me off my feet, and I just had to take a step back from a lot of things, follow my own advice, and focus on non-food related nourishment.
But here we are, and it is a new year, a new beginning. And, since we basically ate everything in sight over the Holidays, Craig wanted to start the new year off by doing, that’s right, another Whole 30! He is PRing like crazy at Crossfit and definitely notices a huge difference in his performance when he is paying attention to how he eats. So, I’m just going to pick up where I left off at the end of September. This Whole 30 is almost complete, so it seems like the perfect “do over” spot to me!
Before I do that, though, I’m going to leave you with one of our family favorites, Paleo Pancakes. Since we started having kids, we have always had the Saturday morning tradition of making pancakes (as long as sports schedules agree!). I have always made them from scratch, and over the years as my knowledge of nutrition grew, the recipe changed, but then we went Paleo and it was a whole new game. I wasn’t going to let that get in the way of tradition! This recipe has kind of evolved through trying several different recipes and my own experimentation. We have several versions in our rotation, but this is the one I come back to, the one I know off the top of my head and can whip up in no time flat. They are filling, nutrient dense, and best of all, my kids love them.
2 ripe bananas
1/4 cup coconut flour
2 Tablespoons almond butter
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon sea salt
Ghee or coconut oil to oil griddle/pan
1. Process the bananas in a food processor until smooth and creamy.
2. Add the rest of the ingredients to the processor and pulse until well blended.
3. Let the mixture rest for about 5 minutes to allow the coconut flour to absorb the moisture in the batter and thicken.
4. Pour by scant 1/4 cups full on a well oiled, hot griddle or pan. I set my griddle to 350 degrees. In general, it is best not to make Paleo pancakes as large as you would wheat based pancakes. They will be done on the bottom, but the top will still be a little runny, and they will probably not bubble on the top. Flipping them takes a bit of practice, too. Let them cook for 2 minutes, and then gently lift to check the bottom to see if they are ready to flip.
5. Top your pancakes with grass-fed butter, maple syrup, or any other toppings of your choice and ENJOY!