I whipped up this frittata-style breakfast skillet one Saturday morning after our workouts. It was quick, simple, and made enough leftovers to get us through the next couple of mornings. An absolute win-win in my book!
If you get your hands on some extra berries any time soon, you've got to try this recipe! Its cool creamy layers have been on my mind since I first made it, and I am SO excited to share it with you.
I created this pie on a whim in honor of the 4th of July. The creamy custard from my Paleo German Chocolate Cake Bars was my inspiration~ and it complimented my red & blue berries perfectly. I then came up with this buttery crust (which took a couple of tries...not going to lie), and LOVED how it turned out, especially with such simple ingredients.
For the berries, I decided to smash them up a bit. I think it looks pretty & it gives a fun textured layer over top of the custard. You could also leave them whole, and place them around the pie in a pattern to make it extra fancy. It would taste just as delicious!
I've always been a fan of cool, creamy smoothies and shakes. They're such an easy way to get in lots of nutrients at once~ fruit, veggies, protein, and hydration.
My personal favorite time of day for a smoothie has got to be breakfast. It just feels like such a clean, refreshing start to the day. And as long as I've added a couple scoops of quality protein, it's filling enough to keep me going through a busy morning.
The trouble is, I don't always have or make the time to pull out a bunch of ingredients and measure things out first thing in the morning.
Of course you could make a giant smoothie in the blender & save it in the fridge, right? Unfortunately, if you've tried it like myself, you know the answer is "wrong". It turns into a separated, slushy mess that doesn't taste quite right, even if you try to revive it with some ice and another whirl in the blender.
This morning I enjoyed one of those slow Saturday mornings that I look forward to all week, & just love. We woke up early, took our time making bulletproof coffee in the blender, and sipped it slow while we caught up on a new show we're into (well, new to us, actually-- "Once Upon A Time"!)
When breakfast time rolled around, I was feeling inspired to get in the kitchen and create. No recipe, no plan, just my favorite kind of stress-free cooking: pulling ingredients out & adding things as I went. Changing up my plan as it came together.
The result was something I've had on my mind for a while now~ pancake batter baked into a dish and sliced up like a pie. Served hot, and drizzled with maple syrup... heavenly!
A few months back, I was very kindly sent a box of goodies to try from Vital Proteins. Since then, I have been busy loving and relying on their products... every single day. Our Collagen Peptides & Beef Liver capsules even made the journey to Austin, TX with us for Paleo f(x)!
Both Dathan & I had been long in search of a super squeaky-clean protein powder for post-workout shakes and mixing into recipes. Dathan makes a shake every day after his CrossFit workouts, and I enjoy one from time-to-time as well as a snack or small meal replacement. I also love protein powders for baked goods!
The trouble was, we were having a hard time finding a grass-fed protein that didn't have added sweeteners of any kind, but also didn't taste funky. I also don't tolerate dairy well, and therefore wasn't responding well to whey proteins.
In came the Collagen Peptides, and after just one delicious post-WOD shake with no upset stomachs, we were both sold!