A Friendly Nudge - Managing the Mismatch
...because we all could use a little encouragement!
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The older I’ve gotten, the less I worry about hitting some arbitrary food or exercise target of perfection. I’m still pretty obsessive about sleep, but with food and exercise, it’s more about focusing on what’s doable and being a little more consistent with it. I’m also sensitive to the fact that just because something feels doable and appropriate for me that doesn’t mean it’s going to be reasonable or advisable for everyone else.
Last week I talked about this idea that we’re basically hunter-gatherers but with nicer furniture. When I first read Robb Wolf’s, The Paleo Solution, I sort of went “all in” with the whole paleo approach. Based on how insulin resistant I was at the time, that was probably a good idea.
I still stay away from gigantic bowls of ice cream, but as this week’s meal illustrates, I’ll still enjoy pancakes with maple syrup for breakfast from time to time or even a small bowl of ice cream for dessert on occasion. But most days my meals are pretty low carb. Meat, veggies, fruit, maybe a little rice or potatoes and some fermented dairy like yogurt or cheese.
Most of what I eat is something that my great grandparents would probably recognize, but I’m not sure how much access they had to yogurt.
I’ve put on a few more pounds than when I was my most restrictive but I have a diet that I enjoy and I’m more interested in hanging on to muscle than being overly concerned about those last 5 pounds.
This week’s meal is a perfect example of my more relaxed approach to eating. Yes it’s pancakes, but as far as pancakes go, these are pretty high protein and have almost a crepe-like texture. All of the sweetness comes from the syrup and the incredible cardamon/cinnamon apples.
Let me know how you like them.
Sour Cream or Yogurt Pancakes & Cardamom Cinnamon Apples
Ingredients:
Pancakes
1 cup all purpose or gluten free flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp sea salt
2 cups sour cream or yogurt
4 large eggs
½ tsp vanilla extract
Butter for cooking
Cardamon Apples
2-3 tbsp butter
3-4 apples- peeled cored and cut into bite size pieces
1 tsp cardamom
1 tsp cinnamon
1 tbsp maple syrup
1 tbsp molasses
In a large bowl combine the flour, baking powder, baking soda and salt.
Add the yogurt or sour cream and stir to combine
Add the vanilla extract to the eggs and mix well and then add this mixture to the large bowl with and stir well to combine. Sit this aside while you prep the apples.
Peel and core the apples and cut into bite sized pieces.
Add butter to a heated skillet and then add the apples, cardamom, cinnamon, maple syrup and molasses. Reduce the heat and let this simmer while you make the pancakes.
In a skillet, or on a griddle, pour enough pancake batter to make the size pancakes that you’re comfortable flipping. The larger the pancakes the tougher it is to flip them without making a mess.
You’re looking for bubbles as the pancakes cook and you’re looking for the edge of the pancakes to appear set. There’s a little trial and error involved but you’ll quickly get the hang of it.
You can put a baking sheet in a 150-200℉ oven and use that to keep the pancakes warm while you cook the rest of them.
These pancakes have almost a crepe-like texture, but these combined with the cardamom, cinnamon apples and a little maple syrup are delicious.
We paired these with fried eggs and a pork tenderloin breakfast skillet.
Enjoy!
Now that we have breakfast dialed in, let’s put together some exercise snacks for next week to help build your strength and improve your balance and mobility.