Brownie Batter Protein Pancakes

My sweet tooth has been off the charts for the past couple days. I've been trying to keep it in check, but all of the christmas treats are pulling at my heart strings.

If I'm being truthful, this sugar craving has been in overdrive since I saw the PC Candy Cane Fudge Crackle Ice cream hit the shelves. By the time my cheat day came around, it was all sold out. 3 weeks later and my grocers have yet to restock my holiday fave.

With a heavy heart, I've turned to other sweet treats, and while they fail to match my beloved PC CCFC, this morning's breakfast came close.

Had these decadent, chocolatey pancakes not been born under the looming shadow of PC CCFC, my praises would be ringing out with much more enthusiasm because they're everything a chocolate lover could want in a healthy, protein-packed breakfast recipe.

Alas, dark clouds hang over my PC CCFC-less world, and I drown my sorrows in these fudgy pancakes of resentment.

Ingredients:
- 1 ripe banana
- 1 egg
- 1 scoop chocolate protein powder
- 1.5 tbsp ground flax
- 1 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- sweetener to taste (I use 1 tsp honey)

Directions:
1. Mash ingredients together
2. Cook on med-high for about 3 minutes.
3. Flip when small bubbles stay formed and cook for an additional 1-2 minutes.

I ate mine plain and they were chocolatey and delicious. If you are feeling extra indulgent, add chocolate chips to the batter, or spread some peanut butter or nutella while they're still warm. Either way, chocolate-brownie goodness will calm your soul.

Chickpea Curry

Cheat meals in this house used to be Sundays, but the residual effects of food-overdose made us sluggish on Mondays. Now we cheat on Friday or Saturday, and but Monday we've fully recovered and are back on track.

I love having my Sundays free so I can spend some time trying new recipes that I don't normally have time for during the work week. Weekday food is simple: lean protein, veggies, and some complex carbs.
Lucky for me, there are more than enough leftovers from tonight's meal to make tomorrow's lunch interesting.
What's even more exciting is how delicious and hearty this meal is with minimum effort, so you can make it any night of the week. Even better, this recipe makes a ton of portions so you can easily incorporate this curry into your meal prep.

Friends, don't be afraid of spice. I promise it won't hurt you.
This curry is bold and flavorful. The aroma wafting through the kitchen is warm and cozy, perfect to lead into winter.

And if this all sounds too good to be true, you'll be pleased to know this entire dish is filled with high-quality nutrients to fuel your body.

Makes 4 servings

Ingredients:
- 2 cans chickpeas (no salt added, rinsed and drained)
- 2 tomato, diced
- 2 cups water
- 1 yellow onion, diced small
- 3 garlic cloves, minced
- 1 tbsp curry powder
- 2 tsp garam masala
- 1 tsp cinnamon
- 1 tsp salt
- 1/2 tsp pepper
- pinch of ground cloves
- lemon wedges *adds a delicious zip, don't skip this!*

Optional:
2 cups shredded chicken breast, chopped cilantro for garnish, basmati rice, naan bread

Directions:
1. Heat 1 tbsp oil in a deep pan. Cook onion on med-high for 5 minutes.
2. Add tomato, garlic, and spices to pan and cook for 1 minutes.
3. Add chickpeas and water into pan, bring to a boil. Reduce heat and simmer covered for 20 minutes.
4. Remove lid, cook on high for ~5 minutes to reduce liquid.
Serve with fresh lemon wedges.

If adding chicken, mix shredded chicken into the curry just before serving.

4 Ingredient Banana Pancakes

Ok, mid week breakfast time: wake up, get some, and get going.

These pancakes require minimum effort, 4 simple ingredients, and 10 minutes of your time.
These pancakes taste subtly of banana breads. They're light but filling, and a recipe worthy of adding to your arsenal...
Give them a try:

Ingredients:
- 1 ripe banana
- 1 egg
- 1 tbsp ground flax
- 1/2 tsp cinnamon

Directions:
1. Heat a touch of coconut oil in a pan on medium-high.
2. Mash banana, mix in the egg, cinnamon and flax.
3. Ladle batter into 3-4 pancakes, cook for 4-5 minutes. Flip and cook for an additional 2 minutes.
*serves 1 person

If you want more punch, try topping these pancakes with nut butter, a sprinkle of chocolate chips, some leftover berry coulis, or maybe some nutella if you're feeling naughty.

No flax? No worries. Substitute the flax with 1/2 tbsp of chia seeds, or 2 tbsp oats.