Easy-Peasy Weekend Frittata

Are you guys ready for an easy-peasy frittata recipe that makes weekends (or meal prep) that much easier?!

Well, I hope you are because it’s coming at you anyways! I decided to make this baby on Saturday, just on a whim, because I was hardcore craving eggs, but not my typical go-to’s (sorry scrambled, poached, fried, and soft boiled! Nothing personal!).


The best part about this recipe- well actually there are a few “best” parts – but one of them is that it’s so customizable. I literally just took what I had on hand (not much since it was a Saturday and that’s our farmer’s market day!) and it worked! You will definitely need a few of your favorite spices, but I always keep those stocked up just because I know I’m super bummed if I ever run out!

The second best part about this is that there is no “perfect technique” required to get this right- all you do is whip the eggs with a spoon, pour into a skillet, and bake. That’s it. I bet even my college-kid brother could do this!

All you need on hand are:


Your favorite spices (I used cumin, turmeric, and rosemary- highly recommend that combo!)

Your favorite veggies/any on hand (I used mesclun + zucchini)

Sea Salt/Pepper

Ghee/Coconut oil for greasing the skillet

Yep, it’s that easy! Oh, and I also talked about meal prep- this baby can last you all week. Of course, I don’t think it will because it tastes that good- Jared and I devoured it within a day haha! But if you have the willpower, it will be good in the fridge for 4-5 day! Enjoy!

Easy-Peasy Brunch Frittata

Serves 2-4


  • 8 organic, pastured eggs
  • Your favorite spices (I used 1 tsp turmeric, 1 tsp cumin, 1 tsp rosemary)
  • Your favorite veggies (I used 1 cup steamed mesclun, ½ cup sliced then steamed zucchini)
  • Sea salt/pepper to taste
  • Ghee/Coconut oil for greasing


  1. Preheat the oven to 400F and grease a medium cast-iron skillet.
  2. Crack eggs into a medium bowl and whisk together like scrambled eggs.
  3. Fold in spices.
  4. If you haven’t pre-cooked your veggies, I would suggest lightly steaming them. Otherwise, fold in your veggies to the mixture here.
  5. Pour mixture into the skillet and place in oven.
  6. Bake for about 30-35 minutes.
  7. *If it starts to bubble, place a piece of tin foil over it to allow it to continue cooking!
  8. Remove from the oven, let cool, and serve!

Paleo Double Chocolate Banana Muffins

Nothing beats the smell of banana bread right? I’ll be honest though, sometimes I have absolutely no desire for the mess and process of baking, and I really just want the yummy taste paired with the sweet aroma…I can be lazy too, ya know!

That’s how I was feeling last weekend! I had the completely browned bananas, all of the ingredients, and the tools, but I wasn’t about to go dirty more pots and pans (Sundays are my recipe testing days, and I had already been through a load of recipes haha!).


That’s when I realized I had the Birch Bender’s Paleo Banana Pancake & Waffle mix on hand! Let me tell you, this mix has more uses than just for a flapjacks morning! And because I’m a choco-holic, I decided to spin the mix to make it feel more homemade!

So I present to you Paleo Chocolate Chocolate Chip Banana Muffins!


Ooey, gooey, and so freaking easy, it’s almost unfair! All you need is:

Birch Bende’s Paleo Banana Pancake Mix

Cacao Powder

Cacao Nibs


Ripe Banana

That’s it! How easy is that? Plus it’s all one in under 30 minutes too! Not bad, huh?

Check out the recipe below, and happy baking!

Paleo Chocolate Chocolate Chip Banana Muffins

Makes 6 bakery-style muffins


  • 1 ½ cups Birch Bender’s Paleo Banana Mix
  • 1 ripe banana (use half for the mix and half to top)
  • 1 tbsp cacao nibs
  • ½ cup organic raw cacao powder
  • 1 cup water


  1. Preheat oven to 400F and line a large 6-muffin tin with muffin cups
  2. In a medium bowl, whisk together banana mix and cacao powder
  3. Next, add in mashed banana and water. Stir until well combined
  4. Fold in cacao nibs
  5. Pour about ¼ cup of the mix into each tin
  6. Top each muffin with a banana coin
  7. Bake for 20-25 minutes, until toothpick comes out clean
  8. Remove from oven, cool, and drizzle with almond butter, more cacao nibs, or coconut flakes!
  9. Enjoy!

Zucchini Cauli Protein Paleo Oats

Hello, hello sweet friends! I’m in LA working Expo West for Mikey’s, but I thought I’d share with you one of my favorite paleo “oats” recipes made sweet with cinnamon + cauli + zucchini! I promise you, you won’t even know you’re getting in a full 2 cups of brekkie before you’ve finished your morning cup of joe 😉


It’s a super simple recipe that requires only six ingredients, and you don’t even necessarily have to chop your own veggies (but I do recommend it, because it tastes fresher!). What you can expect: good fats, yummy carbs, and lots of satiating protein. You can’t go wrong!

Skittish of having “sweet” veggies in the morning? Don’t worry, I’ve been there- aren’t veggies just supposed to be savory? With the recipe, you really won’t even notice! I triple dog dare you to give it a go hehe.

Let me know what you think by commenting below or on my Instagram post! Lots of love to you all!

Zucchini Cauli Oat-less Oats

Serves 1


  • 1 cup cauliflower rice (can use from frozen)
  • 1 cup shredded yellow or green zucchini squash
  • 1 pastured organic egg
  • 1 tsp cinnamon
  • ½ tsp organic vanilla bean powder or a few beans scraped from the pod
  • 2 tbsp-1/4 cup Imlak’esh Sacha Inchi powder (or your favorite protein powder)
  • Ghee/coconut oil for greasing skillet


  1. Heat a medium skillet with ghee/coconut oil on medium
  2. Add cauliflower rice to skillet and cook for 5-6 minutes, until lightly browned (this is to ensure the cauliflower is fully cooked when consuming to avoid any upset tummies)
  3. Once cauliflower rice is cooked, transfer the rice to a bowl and add zucchini, egg, cinnamon, vanilla, and Sacha Inchi/protein powder
  4. Stir and combine well, then turn the burner on medium and reheat skillet
  5. Add zucchini/cauli mixture into the pan and let sit like an omelet at first
  6. After a few minutes, give it a stir like scrambled eggs, cooking the mixture until it looks less wet and more firm, like scrambled eggs
  7. Transfer to a bowl, top with desired toppings, and enjoy!

Paleo Sweet Potato Cinnamon Rolls

This is the recipe you’ve all been waiting for. (Or at least I have lol).

Paleo Sweet Potato Cinnamon Rolls.


I’m not even kidding, these taste just as magical as a standard cinnamon roll, but they’re nut-free, gluten-free, grain-free, sugar-free, and dairy-free, but full on taste, deliciousness, satisfaction, and sweetness.

To my new readers, yes, I know I said a lot of –free’s in the last statement. That’s not to say that any of those things are bad- good quality gluten is fantastic, my blog is freaking called “The Banana Diaries” so I love a little sweet here and there, and your girl can definitely get down with some good quality ice cream (my stomach won’t like me for a few hours, but hey I make sacrifices haha!). I make recipes like this so that everyone can enjoy, and believe me, everyone will enjoy these little rolls of cinnamon perfection!

Food should be celebrated, not feared, so I’m celebrating the fact that these are moist, warm, gooey, sweet, satiating, and deliciously satisfying all made with real foods. What’s not to love about that?


Plus they’re easy peazy! Hosting brunch is stressful enough, why make the food even more so? Mix ‘em, roll ‘em, slice ‘em, and bake ‘em. That’s basically it!

Enjoy, sweet friends!

Paleo Sweet Potato Cinnamon Rolls

Serves 9-12


  • 1 ½ cups Sweet Potato Flour (I use this brand– it’s dehydrated sweet potato ground up!)
  • ½ cup Coconut Flour
  • 2 large eggs
  • 1- 1 ½ cups warm water
  • 1 tsp Stevia, ground from the leaf (I like Mountain Rose Herbs’ Stevia!)
  • ½ tsp baking soda
  • 2 tsp Apple Cider Vinegar
  • ½ cup Fourth & Heart Vanilla Ghee, melted
  • 1/3 cup Eating Evolved Roasted Coconut Butter unsweetened, melted
  • 1 ½ tbsp Ground Cinnamon, divided
  • 1/3 cup Artisana Organic Raw Coconut Butter, softened


  1. Preheat oven to 400 F and grease a medium baking dish with ghee or coconut oil
  2. In a medium bowl, whisk together sweet potato flour, coconut flour, stevia, baking soda, and 3 tsps ground cinnamon. Set aside.
  3. In a separate bowl, beat together eggs, water, apple cider vinegar, and ghee.
  4. Fold in liquid to flour mixture and mix until completely combined. Depending on how thick your dough is, add in more water until it is not crumbly.
  5. Refrigerate dough for 10 minutes.
  6. While the dough is cooling, mix together roasted coconut and the remaining cinnamon. You want a liquid consistency.
  7. Remove dough from the fridge and line a cutting board or your countertop with parchment paper.
  8. Roll the dough until it’s a large rectangle.
  9. Spread the coconut butter cinnamon mixture over the dough, and make sure it touches the edges.
  10. From the longest side, start rolling the dough delicately towards you, making sure to mend the dough together if it breaks.
  11. Once completely rolled, make ½ inch – ¾ inch slices with a super thin knife or a string.
  12. Place rolls in the baking dish and bake for 30-35 minutes, until slightly doughy but lightly browned on the edges.
  13. Remove from the oven, drizzle on raw coconut butter, and serve!

Super Berry Ombre Smoothie

Happy Monday, kiddos!

How was everyone’s weekend? It’ been smooth(ie) sailing since the start of 2018, knock on wood!

I’m kicking off the week with a new smoothie recipe that I’m rather stoked about, and with my new favorite protein powder by Your Super Foods.

This protein powder has quickly become one of my new faves: loaded with nutrient dense plants, full of clean protein, and rich in the highest quality ingredients. I think that’s what I love most about it- the founders, Kristel and Michael both truly care about making sure their products are packed with only the highest quality ingredients. I’ve honestly never seen such dedication and truly admire their commitment.

And with that, I want to share this beaut of a jar: Super Berry Ombre Smoothie!


Ever wonder how those chicks on Instagram make such beautiful and art-worthy smoothies? Well, it’s really not that hard, and I’m going to show you!

Not only that, but this smoothie is creamy, dreamy, slightly sweet, and very satisfying. It’s a very veggie dense smoothie that kept me full the entire morning, but don’t worry- I added in a little fruit for my sweet tooths out there 😉 Take a look at the recipe below, and let me know what you think!

Super Berry Ombre Smoothie

Serves 1


  • 1-1.5 cups frozen cauliflower (steam then frozen if it upsets your stomach)
  • ¼ frozen banana
  • 1 cup filtered water
  • 1 tsp cinnamon
  • 1 cup almond or coconut milk
  • 1 cup strawberries
  • ½ cup spinach
  • 3 tbsp Your Super Foods Skinny Protein Powder
  • Toppings: coconut butter, nut butter, fresh fruit, cacao nibs, granola, etc!


White Layer:

  1. Pour about 1/3 of frozen cauli into the blender, along with frozen banana, cinnamon, and enough liquid to make the smoothie blend.
  2. Blend and then pour into a glass.
  3. Place in the freezer while you prepare the next layer.

Pink Layer:

  1. Pour another 1/3 frozen cauli into the blender, along with ½ the amount of strawberries, and enough liquid to make the smoothie blend.
  2. Blend and while the blender is on (lid on as well!), remove the glass from the freezer.
  3. Pour the pink layer on top and then place back into the freezer while you prepare for the last layer.

Green Layer:

  1. Pour the remaining cauliflower, spinach, and the remaining strawberries in the blender.
  2. Add in the remainder of the liquid along with the Your Super Food Skinny Protein Powder into the blender.
  3. Blend and while the blender is on, remove the glass from the freezer again.
  4. Pour the green layer on top.
  5. Top with your favorite toppings and enjoy!

Energy-Boosting Paleo Berry Cinnamon Waffles

Happy Waffle Wednesday!

It’s been a while since I’ve created an original waffle recipe. In fact, a little too long, and I needed to change that stat. This one is particularly special because lately, I’ve been in need of a breakfast change-up. It’s not that I’m bored of my beloved sweet potato waffles or delicious bowl of paleo cauli oats, but I felt like I needed to switch up my nutrients a bit. To be honest, I was just feeling tired. I felt like I needed a little more sustenance that didn’t bog me down, but also filled me up to carry me through an early morning run or fuel me post-workout.

A lot of us complain about not having enough energy. Let’s be really, most of us complain about that, and I really was falling into that camp hard. I was starting to wake up every morning just not feeling recharged and rested like I used to, and I was in no way, shape, or form ready to go on my long run or to hit the gym. I was feeling worn out to say the least, and I mean the kind of worn out that no amount of coffee will fix (I was drinking wayyyy too much to begin with).

I decided to take a hard look at my habits and see what I could do to catalyze some change. And so, these beautiful waffles were born. The key ingredient? Silver Fern Brand’s Endurance Energy powder!


I’m usually not one for supplements, often because I can’t find many brands I truly align with, but Silver Fern happens to be the exception to the rule. I’m already a hardcore believer in their probiotics, and so when I discovered their Endurance Energy powder, I had to give it a go.

Essentially, it’s energy without the crash. When our bodies are trying to get through a workout and we’re low on iron, there’s not enough oxygen flowing through our blood to our muscles, consequently making us fatigued (Cornell University). The Endurance Energy powder has helped me to recover from my workouts a lot easier, and I even feel good eating this stack before a run because it doesn’t weigh me down!


What do you need? Simple.

Coconut Flour

Almond Flour


Silver Fern Brand Endurance Energy Powder

Vanilla Bean


Coconut Milk

Collagen/Protein Powder

They have a slightly sweet and tangy berry-cinnamon kick to them! Plus they’re so easy! I also made them single serving because there is never enough freezer storage so leftovers are a rare occurrence in my house!

So what are you waiting for?! Get to making these waffles!!

Energy-Boosting Paleo Berry Cinnamon Waffles

Serves 1


  • ¼ cup almond flour
  • 1 tbsp coconut flour
  • 1 egg
  • 1 scoop of collagen/protein powder of choice
  • 1 tsp cinnamon
  • ¼ of a vanilla bean pod, seeds scraped out
  • ½ cup coconut milk
  • 2 scoops Silver Fern Brand Endurance Energy
  • Ghee/coconut oil for greasing waffle maker


  1. Heat waffle maker and grease waffle maker with oil
  2. In a medium bowl, whisk almond flour, coconut flour, cinnamon, and Energy Endurance together and set aside.
  3. In a small bowl, combine egg, coconut milk, and vanilla.
  4. Fold into dry ingredients and mix.
  5. Pour batter into waffle maker and cook according to your waffle maker directions (instructions vary based on waffle maker).
  6. Top with your favorite toppings!

*Please not that all opinions are my own. The medical and/or nutritional information is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition.

Thank you, Silver Fern Brand, for sponsoring this post! I’m so grateful for the opportunity and privilege to work with brands that align with my own health and wellness views!

Chocolate Chip Banana Bread Waffles

One of my all time favorite treats growing up was my mom’s chocolate chip banana bread. From helping her make the bread to getting to smell the deliciously sweet aroma from the oven, that banana bread was a staple in my childhood. It certainly helped that bananas have been my favorite food since I learned how to speak (it was one of my first words haha!).

Of course, a lot has changed since then- we’ve all grown up and moved out, but nothing makes me feel quite at home, as does the smell of banana bread. Maybe that’s why I love cooking so much! There’s a comfort in it that brings me right back to that kitchen where so many memories were made.

As I’m not quite able to enjoy one of those slices of banana bread anymore due to health reasons, I decided to whip up something that still gave me that cozy feeling with a Britt twist.


Enter the Paleo Chocolate Chip Banana Bread Waffle! This has got to be one of my favorite waffle recipes to date- and you all know my love affair with the waffle maker! If you’re looking for the taste of banana bread that takes less than 10 minutes and can easily be created while in your pajamas, then this is your recipe.

All you need is the following:

Organic bananas

Organic coconut flour

Organic free-range eggs 

Organic cinnamon 

Organic cacao nibs

That’s it! Just 5 ingredients for a waffle in less than 10 minutes that’s also nut, dairy, and gluten free! I think that’s a win in my book 😉 As I’ve mentioned before, I definitely think everyone should eat to what feels right for him or her individually, but I like to make recipes that can fit everyone’s taste buds…I want everyone to feel included!

So check out the recipe below and let me know what you think! 🙂

Paleo Chocolate Chip Banana Bread Waffle

Serves 1


  • 1 organic banana
  • 2-3 tbsp organic coconut flour
  • 2 organic free-range eggs
  • 1 tsp organic cinnamon
  • 2 tsp organic cacao nibs
  • Ghee/coconut oil to grease your waffle maker if it’s not nonstick
  • *Option* for extra protein, throw in a scoop of Vital Proteins!


  1. Preheat your waffle maker and grease it according to directions.
  2. Place all of the ingredients except for the cacao nibs into a blender and blend until smooth.
  3. Remove lid and add cacao nibs. Stir until evenly distributed.
  4. Once waffle maker is heated, pour batter onto the waffle griddle and follow directions of your waffle maker. I use the Presto, so it takes about 4-5 minutes until a waffle is ready.
  5. Remove from the waffle maker and top with your favorite toppings!