First things first, I feel like it’s been a hundred years since we’ve talked and I am so sorry for my absence! How are you and what’s been going on in your life? I want to take this time to kind of let you in on mind and hopefully explain my lack of posts over the last few weeks.
As many of you know because I’ve talked about it on here before, I’m in recovery from an eating disorder. (It’s Eating Disorder Awareness Week, by the way!) I’ve come so incredible far since my high school and college years and am so proud of where I am today. As you can imagine though, my relationship with food can feel complicated at times. Lately I’ve just been feeling…confused. And overwhelmed. I want to be healthy, feel great, heal myself from the inside out, and all that good stuff, but am unsure of how far to take it, and which eating styles are the best. I was vegan for 2 years, I’ve tried being gluten free a few times, I’ve done paleo before, and most recently have counted macros. When I write all of that out, it’s exhausting to look at. Like, wow! I have always had good intentions of being the healthiest, best version of myself and putting great fuel into my body, but I think there’s a tendency to obsess and control and take it too far that CANNOT be overlooked. I see how in all these different seasons of my diet I’ve had mental lists of “good” foods and “bad” foods and have really let the pursuit of a pure diet take over or control other areas of my life.
There can come a point where the search for healthy eating can become unhealthy.
After evaluating the past few years and taking a step back, I realized I had farther to go. I wanted to find greater freedom with my eating and thoughts and I didn’t want to be confused and overwhelmed anymore about how I should be eating. To continue on in my recovery journey, I needed to take some steps forward. So I started seeing a registered dietitian this month, which was absolutely the right thing for me to do. Sometimes it really helps to have an objective, un-involved person to walk you through some of the crazy habits and beliefs you can’t seem to let go of. So far it’s been so helpful and I’m excited to find more BALANCE and TRUST with food. Right now I’m really working to learn intuitive eating, trusting my body, and getting rid of my mental list of good and bad foods.
All of that to say: I haven’t been blogging because I felt like I first needed to share with you, the reader, where I’m at and what’s going on before I could get back to recipes and photography and all that. 🙂 If you’re still reading, thanks for hanging in there with this ramble! I appreciate you immensely.
I don’t know about you, but come Saturday, I’m always craving something like pancakes or waffles. There’s something so lovely about sitting down with a steaming cup of coffee and a big fluffy stack drizzled with maple syrup as the late morning light pours through the windows. I like a pancakes that is soft and tender on the inside, but a little crispy on the outside, and doesn’t fall apart when you pour syrup on it. Making a grain free pancake is a bit of a challenge, as the texture can be really different depending on the flours you use. This recipe from Paleomg is the best I’ve found, and satisfies all my Saturday cravings! It’s a great option if you are gluten free, lactose intolerant, or eating paleo.
If you make this, I’d love to see it! Tag me on Instagram @rzwolins. Let me know in the comments below if you want to know more about what I’m learning and working on with my dietitian. I’d love to share if it could be helpful to anybody else. I’m also thinking about branching out and writing some posts about my workout routine, products I love, more lifestyle type things as well. If you’d be interested in that kind of post, let me know! Can’t wait to hear from you. xoxo Rach
- 3 eggs, whisked
- ½ cup + 3 tablespoons milk of choice (I have used almond, cashew, and raw cow's milk)
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- ½ cup coconut flour
- ½ cup tapioca flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- pinch of salt
- coconut oil or ghee (for greasing pan)
- Heat a large skillet on medium heat.
- In a large bowl, whisk together milk, eggs, and vanilla. Add remaining ingredients, and stir until well combined.
- Add some grease to your pan, and start cooking your pancakes! They are ready to flip when bubbles begin to appear on top. Cook all of the batter, and top with your favorite toppings.
- This recipe makes enough for 2-3 people.