Going to preface this recipe with nothing more than: I have an obsession with pancakes.
Post-Hurricane Apple Pie Pancakes
- 1/3 cup whole wheat flour
- 2 tbsp rolled oats
- 1/2 cup chopped apple (I used Gala)
- 2/3 tsp baking powder
- 1 tsp vanilla
- 1 packet of sweetener or 1 tsp sugar
- 1/3 cup milk of choice (I used 2%)
- 1 tbsp oil or butter (Can be omitted for fat free).
- Mix together dry ingredients.
- Add in wet, mix but don’t over-mix.
Nutritional info per serving: Calories- 348; Fat- 9.9g; Saturated Fat- 3.2g; Cholesterol- 6.5mg; Sodium- 316.6mg; Carbs- 57.4g; Fiber- 8.7g; Sugars- 13.9g; Protein- 10.6g
The other day I went into work and took over for my friend Danielle. Well, she was telling me how that morning she made pumpkin pancakes for breakfast and I got a huge craving! So I got home that night and whipped up a quick batch of some pumpkin pancakes. I based them off of a recipe, but made them my own. So without further adieu…
Greek Yogurt Pumpkin (Dark) Chocolate Chip Pancakes
- 1 cup pumpkin puree (NOT pumpkin pie filling!)
- 1/4 cup whole wheat flour (or almond, brown rice, etc)
- 1/4 cup vanilla nonfat greek yogurt (next time I might do 3 TBSP because they were pretty moist)
- 2 squares 90% dark chocolate, chopped
- 4 eggs
- Mix together all your ingredients.
- Fry ‘em up!
Nutritional info per pancake: Calories- 53; Fat- 2.9g; Saturated Fat- 1.1g; Cholesterol- 70.6mg; Sodium- 25.7mg; Carbs- 4.2g; Fiber- 0.9g; Sugars- 1g; Protein- 3.2g
The only things that I might do differently next time is maybe a little less greek yogurt and substitute some of the eggs for egg whites!
So since I started working out and trying to eat healthy, I’ve had this real obsession with granola. I was buying it from the store until I realized how obnoxiously packed with sugar a lot of different brands were and that’s when I started making my own! The first time I did it, I made chocolate almond butter granola but this time…I think I outdid myself and I don’t even know what I should name it. How about….Apple Peanut Butter Coco-Flax Granola?! Longest name ever, but it pretty much tells you what it is :p So if you’re not convinced yet of the deliciousness just by the name, lemme just get right to the recipe.
- 1 cup oats
- 2 tbsp peanut butter
- 1/2 tbsp no sugar added apple butter
- pumpkin pie spice
- 2 tbsp maple syrup
- 1 tsp flax seed
- 1 tbsp shredded unsweetened coconut
- 4 drops of vanilla cream stevia
- Pre-heat oven to 325 degrees.
- In a microwave safe bowl, combine peanut butter and maple syrup, microwaving until peanut butter is melted, about 25 seconds.
- After that, mix the cinnamon, stevia + pumpkin pie spice in with your pb/syrup mixture and pour over oats and combine until the oats are completely covered.
- Fold in apple butter, flax + coconut.
- Evenly spread out onto a pan (sprayed with non-stick spray.
- Bake in the oven until granola is slightly browned about 7-8 minutes.
- Remove from oven and let cool.
- Store in a mason jar.
Nutritional info per serving (makes 12, 1 tbsp servings): Calories- 45; Total Fat- 1.8g; Saturated Fat- 0.4g; Cholesterol- 0mg; Sodium-12.9mg; Carbs- 6.4g; Fiber- 0.9g; Sugars- 1.2g; Protein- 1.4g
So for awhile now, I’ve been wanting to try a breakfast quinoa recipe and this morning I finally did and the verdict? Why the hell did I wait so long?! It was phenomenal. I got the inspiration for the idea of the one that I made from The Healthy Everythingtarian but I must say that I spruced it up a little bit and made it my own like I always do. The recipe calls for a nut butter and I used a recipe that I made myself for vanilla cashew-almond butter that I will also post on here! Let’s get to the recipe, shall we?
Apple Cinnamon Breakfast Quinoa
- a little under 1/4 cup of water
- 1/4 cup unsweetened vanilla almond milk (or milk of choice)
- 10 drops (or to taste) of vanilla cream stevia
- 1/2 gala apple, diced
- 1 tsp maple syrup or honey
- 2 True North Almond Pecan Crunch chunks, crushed
- 1 tsp vanilla cashew-almond butter, or nut butter of choice
- 1 tsp plain nonfat yogurt
- 1 tsp flax or chia seeds
- Add your quinoa to a small glass with some water and let soak for awhile, even if it’s already pre-soaked/rinsed, I like to do it some more ever since I screwed up my quinoa the first time I ever made it!
- Once it’s soaked for awhile, drain the water and add to a pan with a little under 1/4 cup water, 1/4 almond milk, stevia and a sprinkle of cinnamon. Mix together and cook according to package directions.
- While your quinoa is cooking, dice up your apple and set aside.
- After you dice your apple, mix together the 1 tsp of almond butter and yogurt in a small bowl.
- When your quinoa is about done cooking, add the apple, syrup, cinnamon and nutmeg to a microwave safe bowl and microwave for about 1-2 minutes (depending on your microwave, I did 1:30).
- Once both are done, add the quinoa to the apple mixture and top with almond butter yogurt, crushed almond chunks and flax seeds.
Nutritional info per serving (serves one): Calories- 242; Total Fat- 7.2g; Saturated Fat- 4g; Cholesterol- 0mg; Sodium- 92.6mg; Carbs- 39.6g; Fiber- 6.3g; Sugars 14.5g; Protein- 6.4g (using flax seeds, would be more with chia).
Doesn’t this just sound yummy? And now for the almond butter recipe.
Vanilla Cashew-Almond Butter
- 3/4 cup homemade cashew butter
- 1/4 cup homemade almond butter
- vanilla cream stevia to taste
- Mix all together and enjoy!
So if you guys remember, a little while back I posted a recipe for a, “Banana Scramble.” Well, I came across a recipe the other day that was pretty much the same thing, but did it just a little bit differently. I’m gonna leave it like that, and let the recipe speak for itself. The one I found did it a lot differently than I did as far as amounts and exactly what went into it, so I’ll just post what I did.
Banana Oat Pancakes/Scramble
- 1/2 banana
- 2 1/2 tsp PB2
- 2 tbsp unsweetend almond milk
- 1 tsp unsweetened shredded coconut
- 1/2 tbsp chia seeds
- 3 tbsp oats
- 1/2 tsp cacao nibs
- 3-4 crushed almonds
- drops of vanilla stevia to taste
- 1-1.5 tsp plain nonfat yogurt
- Add all of your ingredients (only half the PB2) into a bowl and mash together with the banana.
- Spray a skillet with cooking spray and heat to medium heat.
- Add mixture to pan in either one or two patties.
- Cook on one side until lightly browned, about 3-5 minutes and flip, cooking on the other side for 1-2 minutes.
- While your patties are cooking, mix together remaining PB2 and 1-1.5 tsp yogurt in a small bowl for topping.
- Remove your patties from pan onto a plate and top with your yogurt/PB2 mixture and more unsweetened coconut shreds.
Nutritional info per serving (makes one serving): Calories- 227; Total Fat- 9.6g; Saturated Fat- 0.9g; Cholesterol- 0.1mg; Sodium- 65mg; Carbs- 32g; Fiber- 4.8g; Sugars- 7g; Protein- 17g
This morning I was having a really tough time deciding on whether or not I wanted to have a sweet or a savory breakfast and after about 30 minutes of a growling tummy and nothing yet being made…I decided to get creative and made myself this personal baked frittata.
Personal Baked Frittata
- 1 egg
- 2 egg whites
- 2 tbsp chopped mushrooms
- 1/4 fresh baby spinach
- 1/8 cup small tomato slices
- 1 tbsp chopped zucchini
- 1 tbsp part-skim mozzarella
- 1/4 cup chopped chicken
- Pre-heat your oven to 450 degrees.
- While the oven is heating up, spray a ramekin with non-stick cooking spray and set aside. Chop up all of your veggies and in a small bowl, whisk together your egg and egg whites.
- Throw all of your veggies and chicken in with your eggs except for your tomato and spinach and pour into ramekin.
- Top with spinach and tomato slices, sprinkle with seasonings if wanted and your cheese.
- Pop in the oven and cook for 10-15 minutes or until eggs are set and the top is slightly browned.
Nutritional info per serving (serves one): Calories- 189; Total Fat- 5.6g; Saturated Fat- 1.4g; Cholesterol- 214.3mg; Sodium- 228.1mg; Carbs- 2.9g; Fiber- 0g; Sugars- 0.9g; Protein- 17g
This breakfast is perfect to have to get you prepped up for a morning workout because of the amount of protein and is greatly paired with 1/2 an english muffin topped with PB2 mixed with yogurt and a sprinkle of unsweetened shredded coconut!
Artisana Cacao Bliss Review & A Recipe
Product Review: Artisana Cacao Bliss
One thing that is new to my diet is definitely coconut. It’s something that growing up my mom really disliked so I never really had the opportunity to try it too many times. Well I’ve been eating shredded coconut every now and then so that I could start acquiring a taste for it. I decided to be a little bit more brave and when I was at Whole Foods the other day with me friend, I picked up a packet of Artisana Cacao Bliss, which is Raw Chocolate Coconut Butter. I figured adding chocolate into the mix could only make things better. At first I wasn’t too crazy about it, I kind of forgot what coconut smelled and tasted like but once I was eating it for a minute I actually really liked it. For 1/2 of my english muffin, I only needed about 1/3 of the packet so one of those could really last you unless you pile it on. The flavor is extremely strong and not like anything I’ve ever had. If you like coconut and/or chocolate and are in the mood to try something new, I would recommend this for you. I was between $1-2 at Whole Foods for the packet and like I said, it’ll have about 1-3 servings in it depending on how much of it you use or eat.
Nutritional info per serving (one packet): Calories-177; Total Fat-16g; Saturated Fat-14g; Cholesterol-0mg; Sodium-6mg; Carbs-8g; Fiber-3g; Sugars-4g; Protein-2g.
Ingredients: Organic Raw Coconut Butter, Organic Extra Virgin Coconut Oil, Organic Agave Syrup, Organic Cacao, Organic Cacao Butter
And for the second half of this posting, I’m going to give you guys the recipe for the other thing that is shown in the picture with my Cacao Bliss, my salsa omelet!
- 1 egg
- 2 egg whites
- 2 tsp reduced fat Feta cheese
- 1 handful fresh baby spinach
- 1 plum tomato
- 2 tsp of your favorite salsa
- non-stick cooking spray
- Beat together in a bowl your egg and two egg whites and set aside.
- First heat your skillet up to medium heat and spray with non-stick cooking spray adding your handful of spinach. While that’s wilting, keep an eye on it as you dice up your plum tomato.
- Once your spinach is pretty wilted down, add in the tomato. Cook together for about a minute and then add your egg mixture. Cover and let cook until partially set, about 2 minutes.
- After the two minutes, uncover and add Feta cheese to one half and your salsa to the other, recovering for another 1-2 minutes or until fully set.
- At this point, take a spatula and fold your omelet in half, gently pushing it down so that it melts together.
- Let sit in the pan for about 30 more seconds before turning off the heat and plating.
- Top with more salsa if desired.
I here have the overnight oats to beat ALL the overnight oats! I personally have tried a bunch of different kinds and this is without a doubt my new favorite.
Blueberry Yogurt Overnight Oats
- 1/3 cup oats
- 1/4 cup plain nonfat yogurt
- 1 cup Dole frozen blueberries (about 3 oz)
- 1/4 cup water
- Add all to a small jar and mix together well and stick in the fridge overnight.
- Take out in the morning and enjoy as is after mixing a little bit!
Nutritional info per serving (serves one): Calories- 163; Total Fat- 2.3g; Saturated Fat- 0.3g; Cholesterol- 0.5mg; Sodium- 40mg; Carbs- 31.3g; Fiber- 5.1g; Sugars- 11g (all natural); Protein- 5.8g (if you use plain nonfat greek yogurt, this could be higher.)
It’s my first step-by-step recipe with pictures for each step! I was cruising the web the other morning and I stumbled across a site called Steph Chows and sat there and looked through all of her recipes because that’s what I do. Well I came across one that I really would like to make my mom and altered it a bit. It was Whole Wheat Biscotti.
Did I mention what time it was when I randomly decided to start making this biscotti for her? Yeah, I had work at 5 pm and I wanted to workout so I figured I might as well get it out of the way. Makes sense, right?
Didn’t think so.
This past week I’ve been on a pumpkin kick, which let’s be honest now, once you get your first taste of pumpkin for the year, how can you really go back? I’ve been so busy this week with work and I’ve been going crazy trying to get all of these things made so that I have something decent to eat there and I haven’t failed too badly. Hopefully you enjoy this super delicious recipe as much as I did (I couldn’t believe I ate the whole thing!)
Pumpkin Protein Pancakes
Borrowed From: Peanut Butter Fingers
- 2/3 cup old fashioned oats
- 1/4 cup 1% cottage cheese
- 1/4 cup canned pumpkin puree
- 1 egg
- 1 egg white
- 1/2 tsp cinnamon
- 2 tsp sugar free maple syrup
- Add all of your ingredients into a food processor and blend well until most, if not all, of your chunks are gone.
- Spray your pan and heat to medium heat.
- Pour your batter into the heated pan, making either 3 medium pancakes or 5 small.
- Wait until the edges of your pancakes start to harden (about 2-3 minutes) and then flip, cooking on the other side another 2 or 3 minutes.
- Top with whatever toppings you please!
Nutritional info per serving (makes 1 serving): Calories- 320; Total Fat- 7.6g; Saturated Fat- 2.1g; Cholesterol- 163.6mg; Sodium- 353.3mg; Carbs- 41.6g; Fiber- 6g; Sugars- 2.4g; Protein- 22.8g