Chia Cakes from Go with Your Gut

Ohhhh, do I love these little cakes. Awesome as a breakfast and great for a snack, they feel decadent and FUN to eat. These cakes are also totally kid friendly and they are one of my Navy girl’s favorite foods. Head over here to see more of the foods that I’m feeding my little one: Navy’s Favorite Foods.

But like I mentioned in that post, forget what I’m feeding Navy, more important is that I’m teaching her HOW to eat. Oh yes, I’m talking about chewing…

It’s so important that we teach our children (and nieces and nephews and grandkids and friends’ kids!) HOW to eat. The best way to have a healthy digestive system (and be able to absorb all that nutritious food), is to break it down thoroughly for our bodies so it can be used as real fuel. And that’s true for babies and kids of all ages!

Which brings me to a special invite for you…

The Chewing Challenge is BACK by unbelievable demand and request! You, me and Navy beans all together – we are starting in a BIG way on Wednesday March 1st.

Join the next Chewing Challenge group here!

Click here to sign up for daily emails with easy tips, inspiration and mouth-watering recipes that will help make it EASY to incorporate the best, simplest and *FREE* habit for out of this world energy, and easy weight loss, without changing a single thing in your diet (crazy but true!).

And then go make yourself these chia cakes and practice your chewing… one slow, delicious bite at a time.

Chia Cakes from Go with Your Gut

Ingredients:

• 1 banana or 1 small sweet potato, peeled and steamed until very soft
• 1 or 2 eggs, depending on size of banana or sweet potato used
• 1 tablespoon chia seeds
• 1/8 teaspoon sea salt
• 1 teaspoon coconut flour, if need for a thicker batter
• 1 tablespoon butter, coconut oil or ghee

Directions:

1. Mash the banana or sweet potato with the back of a fork until broken up. You can also use a blender or food processor.
2. Stir in the eggs, chia seeds and sea sat and mix until thoroughly combined.
3. Allow the mixture to sit at room temperature, ideally for 5 minutes. If the batter looks too thin, add the coconut flour and mix.
4. Heat a 10-inch pan over medium heat. Add the butt or coconut oil and heat until it melts.
5. Place 1/4 cup of  batter in the pan to form a pancake. When the edges start to turn white, the pancake is ready to flip. Cook it on the other side until cooked through, then serve immediately with toppings. Repeat with the remaining batter.

Experiment with you toppings, snap a pic and tag me on social media with #GowithYourGutBook and @robynyoukilis! I can’t wait to see what you are chewing on 🙂

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