Back in action

It has been a LONG time since I've posted here and I apologize. I've been staying busy teaching fitness classes and trying to develop my personal training clientele. I've also been doing some planning for a program that will be starting the end of August. More details will come, but just to preview it, the program will be 12 weeks long and the goal will be improving one's functioning and real fitness. This program will be a lot of fun in that you will see measurable improvements in your fitness. It won't simply be, "I feel fitter" or "I think I am more fit now." No, we will have hard data showing not only that you did improve your fitness, but by how much. It'll be a blast and I'm excited about it.

But, to get my more regular posting kicked off again, I thought I'd do a food post about my breakfast this morning. The recipe comes from the blog Eat the Cookie and is a pancake recipe that you can feel good about. Totally gluten free and pretty low in carbs but quite tasty. The main ingredients are eggs, almond meal, and coconut flour. They have a nutty texture and taste similar to a whole grain pancake or buckwheat pancake which comes from the combination of the almond and coconut flour. Here's the recipe:

"Classy Pancakes"

3 whole eggs

1 tsp agave nectar (maple syrup or honey would probably work as well)

1 tsp vanilla

1 tbsp oil (I used coconut but olive oil might work better because the coolness of the eggs caused the coconut oil to solidify, making stirring a challenge)

2 tbsp coconut flour

4 tbsp almond meal

1/2 tsp baking soda

1/4 tsp salt

Mix the dry ingredients, mix the wet ingredients, then combine the two and whisk together, trying to get a little air into the batter. Then simply cook on a hot, oiled skillet. The batter will seem kind of thin, but don't worry, they turn out just fine. I had some liquid heavy cream that I whipped up and added just a touch more of agave nectar for a little sweetness that made for a nice whipped cream to top the pancakes with. Add some blueberries on top and you've got yourself a satisfying, low-carb, high fiber breakfast that you won't feel guilty about. And if you're wondering about the taste, my dad, who is sometimes skeptical of my "alternative" cooking methods said they were quite good. Approved!