One of the more frequent questions I get asked is, what can I eat for breakfast? The standard American breakfast can be heavy, nutrient deficient, and set you up to be on an energy roller coaster the rest of the day. I like to have my people focus on fat and protein in the morning. Your body wants the fat for energy and your brain wants the protein to produce the neurotransmitters needed for the mental challenges a typical day offers. Yes but I crave something a little more “carby” in the mornings you say. That’s understandable and can help you transition off the carb heavy mornings to a more fat and protein focused start to your day. The following recipe is super simple, fast, and won’t put you in the front seat of the energy roller coaster. The breakfast links, collagen powder, and peas supply plenty of protein, you get a proper amount of fat from the oil or butter, and the green plantain banana supplies a satisfying dose of complex and resistant starch enough to calm the fire of the carb hungry dragon you may have lurking in the back of your mind. The cake travels well, can be made the night prior, and when I served it to my 7 & 9 year old girls they both gave the two thumbs up! Feel free to play with the recipe and make it your own. Recipes are like rules, they are made to be broken. Happy cooking, happy eating, happy living.
Banana Breakfast Cake
1 Green plantain banana – cut into chunks
2 Organic breakfast links or patties (pork, chicken, or turkey)
2 Scoops collagen powder = to about 20g protein
½ cup frozen peas
2 tbsp. chopped red onion or 1 chopped green onion (green and white parts)
3 tbsp. Avocado oil, coconut oil, or grass fed butter or ghee (choose one of the four)
A pinch of garlic powder
A splash of apple cider vinegar
Salt and pepper to taste
Method:
Place all ingredients in a food processor and pulse until a lumpy dough forms. Grease a small cake pan and bake at 350 degrees in an oven or toaster oven until golden brown 20-40 min approx. Makes 2 servings