Clean Low Carb Peanut Butter Banana “Pancakes”

low carb pancake

You already know I eat low carb and clean overall. The thing with me is, if something isn’t easy, quick, and tasty…. there’s no way in hell I’m going to do it. This Peanut Butter Banana Pancake recipe is one of the easiest ever, and super sweet and tasty.

We Caribbeans make banana fritters… soooo not low carb… filled with flour and sugar, and so not clean… fried in oil. But they’re delicious tho!
In an effort to create a healthy version of my banana fritters, and in lieu of my family’s staple pancakes, I make these low carb pancakes and the kids even love em!


  • 2 eggs (or 1 full egg, and 1 egg white)
  • 1 ripe (or overripe) banana
  • cinnamon (to taste)
  • nutmeg (to taste)
  • vanilla extract (to taste)

Combine all ingredients in a bowl and mash into a batter.

Grease your pan in your preferred way. (I use spray coconut oil)

Cook as you would a pancake!

Serve as you would a pancake, or crepe.

I smear peanut butter on mine and fold over to eat like a crepe.

The taste is all banana. If you taste any eggy-ness in your low carb pancake, add more cinnamon, and extract etc next time.

banana and eggs batter    pancake peanut butter pancake crepe

Try these low carb pancakes and tell me how you like it!!



Kitchen Sink Fried Rice

Tracking Pixel

kai waits for rice

(this was an outtake pic…but Kai’s face in the background cracks me up!)

Growing up Jamaican we ate a lot of rice & peas at dinner so I’m excited to partner with Success® Rice for this post. Rice was a side dish almost every single night. My friend Rich in high school is Hatian and said his mom would even serve him rice with spaghetti! (I think I believed him at the time, but now seems just too weird to be true.)….Random…in another conversation with Rich I remember him telling me how he wished rice was just one big grain that he could eat with a knife and fork instead of tons of tiny rice grains…I remember thinking he was nuts because I could literally eat it for breakfast lunch and dinner… and plain too..with just butter or gravy only. (don’t judge me!) Thinking back I wonder how many rice conversations I had with that kid…. #growingupcaribbean. My cousin Arielle eats rice with just italian dressing. I think that’s one of her comfort foods.

Anyway, we now eat a fairly low carb diet as you know so we don’t have rice as a daily side dish. What I do now is have quinoa as an alternative and make rice special for carb days  and…when I just want comfort food at a certain time of the month. My two go to recipes are rice & peas with coconut, Caribbean style, and fried rice Asian style.

I normally use brown rice, but the last two times I made it, I used Success® Jasmine Rice. It has a nutty fragrance that I liked (and the kids did too) and a smooth texture. I liked switching things up with the aromatic rice!

The secret to kickass fried rice is making sure your rice is cold before frying it up. After cooking the rice, I popped it in the freezer to cool since I didn’t have time to let it chill out overnight in the fridge. It worked just perfectly. Plus Success® Jasmine Rice cooks up in just 10 minutes so I had a lot of time for it to sit in the freezer to cool down. It cooks in a pre-portioned bag so it made it extra easy with no mess from transferring from pot to bowl.

My fried rice should be called kitchen sink fried rice, because I tend to make it with any and everything we have bits of in the fridge and pantry. The last time I had random bean sprouts, some diced up left over pork loin, random veggies… suffice to say it’s a good dish to use-up the odds and ends from your week. Of course, me being me…when I made it I forget to take pics along the way to share so for the first time in a long time we had “kitchen sink fried rice” two weeks in a row. Below is the recipe of the second batch.

kimchi fried rice collage

I first searched the fridge and diced up everything that would be yummy in the dish while the kids were having a snack.

My sous chef Rohan helped me make the rice and I popped it in the freezer.

rice in pot

This week the kitchen sink fried rice only had onions, kimchi, cilantro, garlic and eggs, but it was delicious.

I heat some stir fry oil (it has a garlic flavor) in the pan and add fresh onions and garlic to soften.



Then I throw the rice in and season it up (I use pepper, 5 spice, soy sauce, ginger, lime).

I throw in whatever veggies I’ll be including at this point, and slide everything over to fry/scramble the eggs all in the same pan.

fried rice and eggs

Mix it all together and add the kimchi last so it still has some bite to it when served. I season again at this point just to make the flavors balance how we like it.

kimchi fried rice

(Sometimes I’ll just buy a packet of fried rice seasoning to save time but I still have to tweak that)

Kaya is my adventurous eater. She ate that fried rice with no questions asked.

kaya rice

Rohan … not so much. The first batch from the other week (that I forgot to take pics of) he picked out the rice to separate it from the meat and the veggies and only ate the rice! It was a mess. So this time, I fried him up a separate little batch of Jasmine rice in the garlic oil with a little bit of soy sauce  and lemon (and a regular scrambled egg on the side) so he could have something plainer but still connected to the recipe everyone else was eating. If you’re interested in recipe ideas, special offers and more, join the Recipe Club®

roey rice


What’s your go-to rice dish?

This is a sponsored post written by me on behalf of Success® Rice. The thoughts, feelings, recipe and cute kids are all mine!


Pollo Tropical Balsamic Tomato Salad

pollo tropical balsamic tomato salad copycat recipe

You know who’s not getting any more of my coins?

Pollo Tropical.


I don’t need them anymore.

I can pull my own pork with ease. (thank you, crock pot)

And now I can make my favorite side at home on my own… and … dare I say… It’s better than Pollo Tropical’s version!

Don’t ask me for exact measurements, cuz your girl doesn’t operate that way, but here’s my version of the easiest bbq side dish in the world:

Pollo Tropical Balsamic Tomato Copycat Recipe


  • Tomatoes
  • Red Onions
  • Brown Sugar (or agave nectar…or white sugar if you don’t care)
  • Balsamic Vinegar
  • Olive Oil
  • Salt/Pepper


Rinse and chop your tomatoes to your desired size and pop in a bowl

fresh red diced tomatoes

Thinly slice your red onions and add it in

tomato and red onion

Sprinkle on salt, pepper, sugar, and pour a lil balsamic vinegar and olive oil on top

tomato onion balsamic olive oil sugar

Mix it together and let it hang out for a few hours (best if overnight)

balsamic tomato recipe ingrediates all mixed together

I forgot to take a pic of it the day after before we actually ate it this time.

You’ll have a lot more liquid and it’ll be all yummy and flavorey. At that point you can taste and season to your liking.

IF you want you can sprinkle on some italian seasoning or something but I kinda like to keep this super plain since we usually eat it with really flavorful and spicy meats.

So there you have it. Healthy, yummy and generally clean. Sorry Pollo Tropical, see ya never!

What’s your easy go-to side dish?

Click HERE to check out more easy recipes!

Clean Eating: Aunt Jemima Waffle French Toast Recipe


  waffle recipe

Now, when I say Clean Eating….what I mean is….you will clean your plate! That counts…right? OK OK OK, so this Waffle French Toast recipe is not clean eating per se. This recipe is perfect for your cheat day, your inner fat kid, your inner stoner teen, or your “i’m on my period and I just don’t care about anything other than deliciousness” day. 🙂

So here’s the “Clean Eating” Waffle French Toast recipe:

Step 1: Take out your Aunt Jemima waffles and let them thaw out, or toast them for a very short time so they’re defrosted, but not toasted.

Step 2: Make your usual French Toast batter

This is my usual french toast batter: 

  1. whisk together eggs and an almost equal part of milk and dash of cream. (we used vanilla almond milk)
  2. add in cinnamon, dash of ginger powder, a few drops of vanilla (or almond) extract, dash of nutmeg (all to taste)
  3. whisk together thoroughly then sprinkle a lil extra bit of cinnamon on top

waffle french toast collage

Step 3: Dip waffles into the french toast batter mix to soak up on both sides and pop into a hot pan

Step 4: Fry until golden (or to your liking) on both sides and pop on a plate

Step 5: Top with whatever you prefer

Waffle French Toast with Sauce

This is what we did:

Blueberry sauce

  1. pop fresh blueberries and brown (or white) sugar into a sauce pan with a pat of butter (or 4) and a squeeze of lime
  2. put your burner on low and let it all meld together into sweet blueberry deliciousness, you can stir a tiny bit if you want

Easy Blueberry Sauce Recipe

We also used whipped cream on top, Roey had syrup instead of blueberry sauce, but he tried some of my sauce too. He kept saying “I yike dat donut mommy. I yike dat donut a yot!”

Since I was tricky in the subject line, here are some ways to “clean” the waffle recipe up.

  1. Fry in a pan with cooking spray (instead of butter n oil like we did)
  2. Use unsweetened almond milk, and use a 70:30 egg to milk ratio
  3. Top with fresh fruit or “light” blueberry syrup (no whipped cream or syrup!)
  4. Top with fresh fruit or agave nectar instead of syrup

“Light” Blueberry sauce instructions:

  1. melt a teaspoon of coconut oil in a sauce pan and pop in fresh blueberries (or u can simmer the berries in a small amt of water)
  2. let it meld together on a low flame and pop in a squeeze of lime and a small dollop of agave nectar (only if you want!)
  3. sprinkle in ginger powder/cinnamon, and mash a few of the berries while in the pan

I use these frozen waffles for Roey all the time cuz they’re just so quick, but usually I just toast em up, cut them into strips and give them to him with yogurt or applesauce to dip. Feels like every time we go to Shoprite they’re on sale too. This was a nice way to jazz it up though, we actually had these for dinner, and John (even tho it wasn’t his carb day) loved em too. I think I’m going to try a waffle churro recipe next time!

Get $1.00 off your next package of Aunt Jemima Waffles!

aunt jemima coupon

#4MoreWaffles #CollectiveBias

I’m gunna need you to try this and tell me how you like it.

How do you jazz up your waffles?

Mexican Inspired Low Carb Dinner #vivalamorena #collectivebias #shop


low carb dinner mexican style

Mexican Quinoa and Camarones Diablos

Tonight I’m trying a Mexican Inspired  low carb recipe for dinner. John and I are international eaters. We like all cuisines and cook in a bunch of different styles at home. When we cook, I skew Caribbean, Latin and Indian. He skews Asian, Italian, and American. Mexican is high on our list and we probably have a Mexican inspired dish weekly. It’s just so easy to make Mexican food fit into our diets since John is on his permanent quasi-low-carb way of eating, and I am doing the 21 day fix and restarting a lower carb pescetarian lifestyle. (cuz Kaya’s eating more food and nursing a bit less, hooray!)

When we visit Mexico we tend to go off the resort and eat where the residents of whatever city we’re in eat. That helped to push our cooking in a Mexican-Inspired way, even if the dish isn’t actually Mexican. For example, we use chipotle sauce or peppers and cilantro in our chili, and I use it in my breakfast beans. Tonight we’re having a dish I’ve made a million times Camarones Diablos (which translates literally to: Spicy ass, burn your entire mouth off, you’re gunna have to drink so much cold water, Devil Shrimp) but I’m also trying something new…

Being Caribbean, we grew up eating rice every day. I seriously could sit down and eat a pot of rice by myself right now, I swear to you. But since we’re low carbish, I replaced rice with quinoa and only get my real rice fix when I’m really feigning it. (I think it’s hard wired into my brain as a comfort food now.) So tonight we’re trying Mexican Rice Quinoa.

I’m using some Mexican inspired flavors and ingredients like La Morena chipotles and jalepenos, cilantro, lime….

la morena shop cbias chipotle and jalapeno


You’ll need: shrimp, 1 onion, 2 cloves garlic, handful of cilantro, adobo, salt and pepper (to taste), La Morena chipotles in adobo sauce (1 can), jalapenos (a can of pickled works great), worchestershire sauce, oil, butter, red wine, 1/2 a lime.

1. Open, de-vein and shell your shrimp (or defrost if you buy the pre-shelled frozen ones like I do) season ’em with adobo powder, pepper and some of the sauce from the chipotle can

shrimp with la morena adobo

2. Slice up your onions, mince your garlic, and dice your jalepenos. Pop em in the pan with a bit of oil and butter and throw some salt n pepper on top.

step two

3. Let that soften for a bit while you rough chop your chipotles, then add them to the pan along with worchestershire sauce and red wine. Let it simmer a bit.

step 3

4. Pop in your shrimp and stir em in to the sauce. They’ll cook in just a few minutes. Boom you’re done. Squirt some fresh lime on that bad boy and throw some chopped cilantro on top. YUM!

camarones diablos

This takes me about 20-25 minutes.

I tried to find a recipe similar to what I do so you could have specifics with measurement. This one came closest.

If you want to make this recipe a lil bit cleaner…don’t use oil/butter in the pan, soften the onion and garlic in some fat free broth  instead, before you put the wine and worchestershire in.


This is the recipe I used…and altered…of course.

For my version you’ll need: 1 cup quinoa, 1 cup veggie broth, 1/2 an onion (diced), 2 cloves garlic (minced), 1/2 can La Morena sliced jalapenos (chopped), 1 can of black beans (drained and rinsed), 1 can of diced tomatoes, salt, pepper, cumin, chili powder, salt and black pepper (to taste), lime, cilantro.

1. Pop everything into a pan except lime and cilantro.

Step 1.5 Mexican Quinoa

2. Bring to a boil, then reduce heat and cover to let it simmer while quinoa cooks

Step 2 quinoa

3. 20-25 minutes later, boom, you’re done. Fluff with a fork and throw cilantro and lime on top.

One Pot Mexican Quinoa Side Dish

John loved the quinoa and so did Roey.  It’s definitely a winner and I will use this a bunch in the future. I’ll try adding diced avocado in, and use more jalepeno next time for a lil more kick.

What’s your fave Mexican dish?