Tag Archives: healthy Pad Thai

How to Make a Two-Ingredient Pancake

Good morning, everyone—I hope your Wednesday is off to a great start!  Since a few readers asked how I make a two-ingredient pancake, I figured I’d show you the method behind the madness.  First, though, let’s backtrack to yesterday.


Honestly, the Healthy Pad Thai tasted even better leftover.  Isn’t funny when that happens?

For good measure, I used a spinach base and heated up some leftover roasted veggies, too.  Oh, and added more red pepper flakes—bring on the spice!

I worked through the afternoon—lots of blogging, writing, and big-girl apartment preparing—and I totally forgot to take pictures of snacks.  My eats included two apples (the ones from apple picking are fairly small), a handful of almonds, and a banana and almond butter protein smoothie.


We tried another new recipe last night, courtesy of PinterestBlackened Grilled Tilapia.

Not the best picture, but holy yum—this dish was awesome!  You know I’m all about spicy, but my parents couldn’t handle the heat.  This will definitely become a go-to recipe when I’m cooking living in New York City.  We also had roasted squash and zucchini.  Oh, and of course.

All right, time for the moment you’ve been waiting for (humor me, please!):  how to make a two-ingredient pancake.  Tina at Carrots ‘N Cake developed this recipe, and my version usually contains extra ingredients like egg whites and protein powder. (I use these add-ins after a workout.) However, since today’s a rest day (and I’m not feeling guilty, Natalie!), I figured it’s the perfect time to show how to make the base.

Two-Ingredient Pancake


1 small-medium banana, mashed

1 large egg

cinnamon to taste


1.  Spray griddle with non-stick cooking spray and set to medium-low heat, around 300 degrees Fahrenheit.

2.  In a small bowl, combine mashed banana and egg. (I mash the banana in its peel, so I don’t dirty another cooking utensil.  Being lazy or going green—you decide!)

3.  Scramble mixture and add desired amount of cinnamon.

4.  Mix until cinnamon is combined, pour onto griddle, and let cook until golden brown, around 5-7 minutes. (This is huge—you need to let the cake cook through before flipping it.  While waiting, I usually play on my phone so I’m not tempted to flip it too early.)

5.  Flip flapjack and continue to cook, about 5-7 minutes.

6.  Remove from heat and add favorite toppings. (Almond butter and frozen blueberries are my go-to’s).

Pretty easy, right? (And yes, my pancake split into multiple pieces when I flipped it–oops.)

What are your favorite pancake toppings?

Healthy Pad Thai

Hiya, people!  First, thank you so much for your supportive comments on my 4th Annual DeRuyter Lake Triathlon recap.  I’ve had a total blast embarking on this new hobby-turned-lifestyle, and your (virtual) support means a ton—you rock!


Last night, my mom and I teamed up to try a new entrée:  Paleo Pad Thai, a recipe Tina posted earlier this month that’s originally from Well Fed:  Paleo Recipes for People Who Love to Eat.

However, since neither we nor Wegmans had some of the required primal-friendly ingredients (coconut amino, say what?), the dish ended up being a healthier version of this Thai food favorite.  We also substituted some ingredients based on our personal tastes (like forgoing the onions) what we had on hand (like using green beans instead of snow peas and peanut instead of sunflower butter).  Here’s how we made it. (We doubled the recipe so it would make four servings, but these are the original measurements.)


  • 1 batch Sunshine Sauce (recipe follows)
  • 2 large eggs
  • 2 teaspoons soy sauce
  • 2 teaspoons plus 1 teaspoon coconut oil
  • 1 cup green beans, chopped
  • 2 cups roasted spaghetti squash
  • 6-8 ounces rotisserie chicken


Crack eggs into a small bowl and use a fork to scrambled them with soy sauce.  Heat a large skillet over medium-high heat for about 3 minutes and add 2 teaspoons coconut oil; when it’s melted, pour in eggs and let them spread like a pancake.  Reduce heat to medium and cover with a lid, letting eggs cook until they set and start to brown on the bottom (about 3-4 minutes).  Flip and lightly brown the other side.  Remove eggs from pan and slice into strips with a pizza cutter.

Using the same pan, increase heat to medium-high and add 1 teaspoon coconut oil. [Because we doubled the recipe, we needed to use a bigger pan for this step.] Sauté green beans until they’re crisp-tender (about 5 minutes).  Add spaghetti squash, chicken, and cooked egg.  Continue stirring until heated through (about 3 minutes).  Add the Sunshine Sauce and stir-fry until everything is well-blended and hot.  Serves 2

Sunshine Sauce


  • 2 tablespoons lime juice
  • 1 clove garlic, minced (about 1 teaspoon)
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon soy sauce
  • 1/4 teaspoon powdered ginger
  • 1/2 teaspoon rice vinegar
  • 1/4 cup peanut butter
  • dash of cayenne pepper
  • 1/4 cup coconut milk


Place all ingredients except coconut milk in blender and whirl until combined.  Scrape down sides with rubber spatula, then add coconut milk.  Process until it’s blended and smooth.  Store covered in the fridge.

It was pretty good; a little salty from the soy sauce, but tasty.

Next time, I’d make it as a Paleo-friendly dish and add more cayenne pepper and red pepper flakes.

For dessert, my mom made Apple Cinnamon Buttermilk Cake.

She used some of our apple-picking apples, and it was delicious!

In other news, a certain greyhound stole an ear of corn last night.

During the summer, my dad loves getting local corn for dinner.  And clearly, so does Zelda.

Caught in the act!

Workout – Biking

Prior to triathloning, my workouts consisted of running, strength training, and maybe an indoor spin class or two, and now, the sport has helped me appreciate other types of sweat sessions.  One year ago, if you told me I’d enjoy swimming and cycling, I would’ve had a good laugh, but that’s exactly what’s happened.  In fact, when I don’t do one discipline for a few days, my body starts to crave it.  And since I hadn’t been riding since Saturday’s triathlon, I was itching to get in the saddle this morning.  I completed two leisurely laps around the lake that took a little more than 60 minutes.


OK, confession time:  On Friday, I bought a jar of Justin’s Chocolate Almond Butter on a whim.  Not only do I love all things chocolate and nut butter (have you seen my Pinterest board?), but I also thought it would be a perfect post-triathlon treat.  Except for the fact that I didn’t wait until after Saturday’s race to open it.  Somehow, I ended up standing next to the pantry with a spoon buried in the good stuff and wondering where the past 10 minutes went.  Whoops.  Needless to say, the jar didn’t last long, and it made a perfect base for this morning’s batch of overnight oats.

I prepped my go-to mixture last night—frozen strawberries and blueberries, plus Greek yogurt, 1/4 cup old fashioned oats, 1/2 cup almond milk, cinnamon, and chia seeds—and this combo was such a winner.

I thoroughly enjoyed it.

Have you ever bought anything on a whim while grocery shopping?  Was it as good as you expected?