Life has been a bit of a whirlwind for this gal recently. Time on the dreamy West Coast has ended as I finished up my holistic health and nutrition internship in San Diego. In case you’re curious, it was one of the greatest experiences of my life yet.
It was pretty neat to leave the internship feeling like I found my next calling. What a concept to have a “job” where I never wanted to clock off and was tirelessly exhilarated connecting to people. It was also eye-opening to live somewhere for a while that didn’t foster the intensely fast way of life I’m used to. There’s a lot to learn from slowing down.
As a byproduct of the practices I was exposed to, my thoughts on health and nutrition shifted over the last few months. I’m gathering ideas for where I want this site to head and how I want to go about my next educational move. Changes are coming, but I’m trying to stay focused on the process instead of an endpoint.
In other news since my last post.. I visited Oregon to look at a potential place for my next education move, and saw a glimpse of Washington along the way. I was super inspired by the food culture and surreal nature of the Pacific Northwest. Can’t wait to be back in a few weeks on another trip to interview at schools in Seattle, Victoria, and Vancouver. I also started another online class, and flew to New York City for Stråla’s 300 hour Advanced Leadership Training.
It has been a blast to dive into natural movement and being in alignment with myself. However, the training consumes my entire day and most of my energy afterwards. I’m simplifying cooking wherever possible while maximizing functionality for these three weeks.
Tough to swallow my homemaker pride on this one, but I used a boxed pancake mix for this recipe. Simple Mills makes a pretty clean, grain-free mix that is great in a pinch. I doctored up this mix with zucchini that my mom was kind enough to bring to me from her garden, and collagen powder sent to me to try by Neocell*.
- 1 box simple mills pancake mix
- 4 pastured eggs
- 1 tablespoon coconut oil, melted
- 3 tablespoons water
- 1/4 cup collagen powder or collagen peptides
- 2 zucchinis
- 1/2 teaspoon celtic sea salt
- optional: blueberries, coconut yogurt, nut butter, raw honey
Grate 2 zucchinis. Spread the grated zucchini over a towel and sprinkle with celtic sea salt to help remove some of the moisture.
Whisk together eggs, melted coconut oil, and water in a large bowl. Add dry mix and collagen of choice, then whisk until smooth.
Fold in grated zucchini and heat a skillet over medium/low heat, grease if needed. Cook pancakes according to box instructions.