2 ingredient protein pancakes!

Ok- so like i’ve mentioned, Scott & I have been trying to eat uber healthy and 80-90% clean

with that being said, eating healthy can also get old. real fast. So in order to not get into that typical ‘i’m sick of veggies and oatmeal’ after day 4, i’ve been frantically searching the internet for new and tasty ways to eat clean and healthy.

 lets be honest, my toughest critic is my husband. I can either be strong against cravings or really really weak and binge eat on double stuffed Oreos along with him. So yes, variety (including healthy desserts) is extremely important.

breakfast has posed to be a problem area- we often don’t have a lot of time between me feeding Gordie and fixing Scott’s lunch and Scott getting ready and having to be out the door at a certain time in order to get to school-

So quick, healthy and delicious breakfast are a must- especially since were on the go all day long

so there is nothing more wonderful than and easy, two ingredient, HEALTHY, protein packed breakfast!

I found this little gem of a pancake recipe on one of my favorite fitness blogs- Blogilates! (and yes we use paper plates- we’s classy individuals.)

these pancakes are 100% natural- gluten free,low calorie and best but not least it’s EASY AND HEALTHY!!!!!

Now- for the recipe.

Protein banana pancake recipe!

Ingredients:

– 2 eggs

– 1 banana

WA-BAM! Thats it! So now you cut the banana up in a bowl and mix n’ mash the two eggs (Leave the yolks!!)  in till its a lovely frothy batter! it’s ok for it to have banana chunks. Oil a pan, preferably a skillet if you have one, with EVOO, Pam or coconut oil. Heat the pan to low-medium heat, scoop some batter in the pan and let it sit for 30-40 seconds and then flip! waaaa-laaa! you’ve got breakfast!

If ya wanna make it fancy and a little bit more complicated you can add in some cinnamon to the batter.

The pancakes are totally scrumptous as-is but you can totally top it with some low-fat plain yogurt and fruit preserve 🙂

heh. it kinda looks like an egg..

from blogilates.com

a cookie? for breakfast? believe it!

Ladies and gents

I present to you, the breakfast cookie!

{You can applaud now.}

It’s delishious. It’s healthy (depending what you put in it). you can customize the flavor.

Whats not to love?

 

 

Recipe from The Fitnessista

In a small bowl, add 1/3 cup oats, 1 tbs nut butter of choice (I used raw almond) and 1/2 scoop protein powder. We use Melaluca chocolate protein powder- but any will do!

Stir to combine and use the spoon to break up the nut butter until you have a nice crumbly mixture:

Add 1/8 cup milk of your choice (For me, unsweetened vanilla almond milk) and mix until fully moistened

Now the fun part- pick the mix-ins! You can get creative with this one– you can use banana, raisins, pumpkin, chocolate chips… add anything you like :D be sure not to make it too wet or it will just be a pile of goo in the morning.

{Tonight I made the hubs and i each a cookie. I used a mixture of a heaping 1/4 cup of pumpkin, 2 tsp of cinnamon, 2 tbls of chia seeds, 2 tsp allspice, 1 tsp of pure vanilla and a 1/4 cup of coco nibs. Serves 2}

Stir in your mix-ins of choice and season

Plop the mixture onto an appetizer-sized plate and with the back of your spoon, flatten it into a round shape with equal thickness throughout

Put the cookie in the fridge overnight. It will harden slightly from the nut butter and the oats will soften from the milk.

Next morning, grab a spoon and enjoy

Here’s a video tutorial for some visual guidance

 

 

 

Spinach + peaches + nanners + o.j + almond milk= yum

What do you get when you blend almond milk, o.j, spinach, peaches and a banana?

an awesome green monster smoothy yo!

Seriously, delish!

Recipe from the diva-dish!

Ingredients:

1 Cup fresh squeezed OJ- I use simply orange juice 🙂

3/4 cup Vanilla almond/soy milk

2 cups fresh spinach

1/2 (heaping)cup frozen peaches

1 medium banana

ice

Directions:

Blend in blender until smooth and creamy.

I seriously love this green monster!

annnnd it’s super healthy for you!

Confession: I ate all of it! by myself. Me. I.

Which i’m sure isnt healthy 😉

Husbands bomb-diggity Buttermilk Pancakes

I’m a lucky girl.

You wanna know why?

Not only does my hubby cook delishious foods, but he has this amazing ability to create and alter recipies with only his taste buds to guide him.

Now, If I did this, my made recipe would taste like a pile of vomit.

Just saying.

Anyway, for our Friday brunch the hubs made his families delicious buttermilk pancakes. Although he made some slight alterations due to it not “tasting just right”.

 

Buttermilk Pancakes

3 cups all-purpose flour

2 tablespoons white sugar

3 teaspoons baking powder

1 1/2 teaspoons baking soda

3/4 teaspoon salt

3 cups buttermilk

3 eggs

Lots of butta for the griddle

Mix all dry ingredients.

Stir in Buttermilk then eggs.  (do not stir in eggs first)

note: DO NOT over stir! leave tons of small flower clumps. This is key to making them super fluffy!

Cook on griddle at 340 degrees using lots of butta

 

Bon Apetit!

 

‘Get all your daily vitamins’ pancakes

Good afternoon!

For lunch today I made some delishous hearty pancakes!

And not only were they yummy and filling but they were also super healthy!

As I mentioned these are hearty pancakes and are not your typical over-the-top sweet. Scott described them as having a likeness of a whole grain bread. Which I love and that he’s learning to love 😉

The strawberries and the sauce added the perfect amount of sweetness to it but these would taste amazing with raspberries or blackberries- feel free to experiment!

Strawberry Oatmeal Protein Pancakes

Ingredients
(serves 2)

Recipe adapted from FoodObsessed.

Pancakes

  • 1 cup Rolled Oats
  • 1 cup 1% Cottage Cheese
  • 1 cup Egg Whites
  • 1/2 tsp Baking Powder
  • 1/2 tsp Cinnamon
  • 1/2  cup frozen (or fresh) strawberries, raspberries, blackberries, bananas.. any fruit would do!

Strawberry Sauce

  • 1/2 cup frozen (or fresh) strawberries
  • 2 tbsp agave nectar
  • 2 tbsp chia seeds
  • 1/2 cup water
  • 2 tsp apple cider vinegar or lemon juice

Instructions

For the strawberry sauce: In a small saucepan, cook strawberries, water, lemon juice, chia seeds and agave nectar over low heat, stirring occasionally, until strawberries “melt” and sauce thickens, about 5 minutes. When sauce is ready, set aside to cool for about 5 minutes and puree in a food processor or blender.

For the pancakes: Simply mix all the ingredients, except strawberries, in a food processor or blender and blend until nice and smooth. Remove the blades and delicately fold in the strawberries.

Coat a non-stick pan with cooking spray and heat it over medium heat. When the pan is hot enought, cook your pancakes one at a time until set and golden, about 1-2 minutes per side. This made about 4 medium pancakes- which was more than enough for the hubs and I.

Transfer pancakes to serving plate and garnish with fresh strawberries if desired and serve with raspberry sauce.

 

Detox day two

I had plans to wake up early. like 6am early.

But that didnt happen.

I also had plans to work-out after I had breakfast.

But that didnt happen either.

Something about rainy weather makes me super slow and unmotivated.

I miss the sun..

Please come back Mr. Sun!

Day 2 of the detox is going well besides the fact that i’m a little frustrated with my lack of sleeping habits.

Tonight i’m going to bed early and thats that!

 

So, question. Have you ever accedently put 2 foods together not expecting how fantasic it would taste?

Well, that happened to me this morning!

I made what I shall call a jammin-eggwhich.

This is how breakfast looked before the beautiful discovery.

 

 

Whole Wheat Thomas English Muffin, Organic strawberry jam, egg, strawberries and a banana

Simple yet very tasty and satisfying.

And then I was in a semi-rush to get done eating

and Wham!!

The jammin-eggwich was born.

 

It’s ooey-gooey, sweet n’ salty and just plain fabulous.

Love.love.love.love.love

 

Now off to make Creamy Avacado Pasta for dinner!

Recipe to come!

 

 

 

Scott doesn’t dig my healthy alternatives sometimes. Thats ok though.. I sure do!!

This morning I made the much anticipate strawberry apple crisp from Oh She Glows.

This bad boy has been in the back of my mind since strawberries went on sale!

and ohhhh boooy!!! Mama’s in lOVe!!

{Be still my heart}

It didn’t disappoint! (me anyways..)

The only complaint the hubs had was that it left a strange after taste in his mouth. But it’s probably because he brushed his teeth right before eating it. {thats like a cardinal rule right? Never brush before eating breakfast!}

I loved it because it was super heathy and natural without tasting like it is. It satisfied my sweet breakfast tooth and filled our bellies.

Here’s to you, my delish summer filled breakfast!

My tummy is content

 

Recipe from Ohsheglows

Filling:

  • 3 lg. Granny Smith apples, peeled and chopped
  • 2 cups sliced fresh strawberries
  • 1/4 cup Sucanat (or regular sugar)
  • 1/2 tsp ground cinnamon
  • 1/4 tsp kosher salt
  • 1 tbsp lemon juice
  • 1 tbsp + 1 tsp arrowroot powder (or cornstarch)
  • 1 tsp vanilla extract

 

Topping:

  • 1 cup almonds, processed until chunky
  • 1/2 cup regular rolled oats
  • 1/4 cup Sucanat (or regular sugar)
  • 1 tbsp pure maple syrup
  • 2 tbsp extra virgin olive oil
  • Pinch kosher salt
  • 1/2 tsp vanilla extract

 

Directions:

1. Preheat oven to 400F and grease a 1.4 L casserole dish. Peel and chop the apples and slice the strawberries. Place in a large bowl and mix with the rest of the filling ingredients. Stir well and set aside.

2. In a food processor, place 1 cup almonds into the bowl and process until chunky (see pic below). Add the rest of the ingredients and pulse for a few seconds until just mixed. You don’t want to over-process this mixture so that it stays chunky. Pour 1/2 cup of this topping into the apple mixture and stir.

3. Pour the apple filling mixture into the prepared casserole dish and sprinkle on all the remaining topping over top.

4. Cover (with casserole lid or foil poked with holes) and bake for about 40 minutes at 400F. If you do not cover it, the topping will burn. Allow to cool for about 15 minutes before serving. Be careful because it will be super hot!

 

A farmers breakfast

Howdy-ho!

This morning Scott went to feed the lambs (I didnt want to go..) But! I promised breakfast would be ready and on the table when he got home!

Which hopefully eased the fact that I didnt want to feed the little lambs this morning (or ever..)

I was wanting some eggs and tapatio. (I know… i have odd cravings) Maybe something a little Mexicanish to start the morning with. So I went to my trustee food blogs for some recipes.

Have you heard of Gina’s Skinny Taste recipes??

Ohmygoodness. If you love finding healthy re-vamped recipes to your favorite delights take a gander(I’m obsessed!!)! I promise you’ll love every recipe!

I looked up eggs and found her marvoulous Huevous Rancheros recipe.

It was delish and perfect for my hard workin’ farmer hubby!

My picture dont do it justice… and we didnt have some ingrediants, but it still turned out scrumptous!