This past month, you could say I may have overdone it on the sweets. Not to worry, it’s typical. Sugar leads to more sugar and pretty soon I have a full fledged addiction. It happens every year.
But then, almost as cued, every year a few days after Christmas, I wean myself off. That time has come, friends. It’s time to cut down on the sugar drastically, and increase the amount of food that comes from the ground. Or trees.
This week won’t entail three cookies a day (maybe even one a day!) and chocolate bark after lunch. I indulged, it felt good, but now I’m ready to pass on the sugar until the next big holiday (New Year’s? heh.) So this week, the plan is to cut out (or drastically decrease) the amount of “added” sugar to my diet.
To kick off this mini sugar detox, I present to you the Sweet Banana Breakfast Oat Cake:
This breakfast is SO delicious – and a great change up from regular ol’ oatmeal.
I like my breakfasts sweet. Want to know a secret?
Grilling fruit brings out the natural sugars in it! That’s why I grilled this banana prior to eating it for breakfast. This way, you don’t even need to add maple syrup/agave/brown sugar etc!
Sweet Banana Oat Cake
2/3 c. oats
2-4 Tbsp. water or milk
1 Tbsp. chia seeds (optional)
1/2 tsp. cinnamon
1 banana, chopped
almond butter and Greek yogurt for toppings
Heat a nonstick skillet to medium heat. In a small bowl, mix together the oats, cinnamon, chia seeds, water, and egg. Let sit while you begin to gril the banana on the skillet for about 3 minutes per side. After 1 minute of sitting, form the oat mixture into two patties and place on the skillet, grilling for about 3 minutes per side. Layer the cakes with a little almond butter, then place the banana, and finally the Greek yogurt. Sprinkle more cinnamon on top.
How are you feelings on sweets right about now? Have you had your fill and ready to step back a few feet? Or planning on eating those Christmas cookies until their gone?
Have a wonderful Monday, everyone!! Hope it’s a great one