The only label that I have ever given my diet is my current label: “real food eater”. Not the catchiest name but whatevs: eating unprocessed whole foods that work best for me and my body. People get really hung up on labels. “OMG she says she eats paleo but she just ate quinoa and quinoa is sooooo not ‘paleo.'” These comments kinda drive me nuts. I guess food bloggers put themselves out there but seriously people? Focus on yourself and keep your eyes on your own plate. I would never say I eat “paleo” (and never have) because people would freak out because oats are not paleo.
Finding what foods work best for you and your body takes continual trial and error and a paleo template has helped me figure this out. And I think that’s what the true definition of paleo is anyways: eat real, nutrient-dense food that works best for the individual. Are oats nutrient-dense? Not really. But I think that they work for me, are pretty delish and make one heck of a treat. And treats are certainly part of my real food approach.
There are many real food enthusiasts in blogland. Like Andrea, over at Pencils and Pancakes, who just wrote an eCookbook featuring over 25 recipes that are real food approved: gluten free, processed sugar free and delicious. I am so impressed at her hard work and dedication to put together this eCookbook. Not sure how she had the time to do so while maintaining her inspiring homestead that I am insanely jealous of.
Just because you aren’t eating high-fructose corn syrup anymore doesn’t mean your life sucks. It’s still delicious – as Andrea will show you through the many recipes in her eCookbook or as I can show you with these banana chocolate chip oatmeal cups. I tweaked my PB&J Baked Oatmeal Cup recipe to create these guys… because everything is better with chocolate.
Banana Chocolate Chip Oatmeal Cups
Adapted from my PB & J Baked Oatmeal Cups
Ingredients (Makes 10 cups)
- 1/2 cup mashed banana (about 2 medium ripe bananas)
- 1/3 cup sunflower seed butter
- 2 tbsp. honey (vegan option: maple syrup)
- 1 tsp. vanilla extract
- 2 cups rolled oats (be sure to use certified gluten free if necessary)
- 1/3 cup unsweetened almond milk
- ½ cup mini dark chocolate chips (I use Enjoy Life)
1. Preheat oven to 350F.
2. Place 10 greased/oiled (I use coconut oil spray) paper muffin cups (or use silicone) into a muffin tin and set aside.
3. In a medium bowl, mix banana, sunflower seed butter, honey and vanilla until combined.
4. Mix in rolled oats.
5. Mix in almond milk.
6. Gently fold in chocolate chips until combined.
7. Drop batter (1/4 cup measures) into muffin cups.
8. Bake for 30 minutes, allow to cool and enjoy or freeze in a sealed container for a few weeks.
Click here to purchase your copy of The Pencils and Pancakes Real Food eCookbook and hop on the real food train – come on, all the cool kids are doing it!
Disclaimer: I was provided a copy of the Pencils and Pancakes Real Food eCookbook free of charge but as always all opinions are my own.
Questions of the day…
What do you think of “keeping your eyes on your own plate”?
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