As a weightlifter, I am really cautious of what I eat, in particular, carbohydrates and protein. I try to eat as much protein as I can and limit the amount of carbs I eat at every meal. Finding ways to do that can be challenging, especially since I don’t use any type of store bought protein powder or bar. All of my protein comes from the food I fix and prepare myself. What I have found is breakfast has been the hardest meal for me to keep those macros in check. Cue protein pancakes!
These pancakes are like a little macro godsend for me. These pancakes are super easy to make and taste really good. Each of these pancakes has 6 grams of protein. 6 grams in only one pancake!
These do cook like regular pancakes, but they need a little longer on each side. The trick is to make sure the temperature of the pan you’re using is right. The pan needs to be slightly hotter than you would have it for regular pancakes. For a griddle, that would be about 375°F. The texture of this pancakes are also a little different than regular pancakes. These are softer, less firm then normal pancakes, but the texture doesn’t bother me at all. I put a little strawberry jam (it’s better for you than maple syrup) and I devour them in about 3 seconds flat without ever noticing the texture. Now all you have to do is figure out all the different combinations of healthy toppings you can put on them! 🙂
12 oz. cottage cheese, small curd
1/2 tbsp. baking soda
1/2 tsp. cinnamon
2 tsp. vanilla extract
In a blender, blend the cottage cheese until it is smooth. Transfer the cheese to a bowl.
Add eggs, one by one, to the cottage cheese. Mixing after each addition. Then add the vanilla and stir after its addition.
In another bowl, mix together the flour and baking soda together. Add this to the cottage cheese mixture.
Scoop out on a hot griddle set to 375°F with a 1/4 cup measuring cup. Flip over when there are bubbles in the middle of the pancake and the edges appear to be cooked.
It’s been a week since I started back to my final semester at my community college, and tings have going pretty well. Elementary Statistics isn’t as hard as I thought it would’ve been and Business 100 is the easy class I have ever taken. Overall, seems like it’s going to be an easy semester!
Now, back to food. I had a ton of bananas that were perfect for making banana bread and got inspired to make something new. These muffins are from Eating on a Dime and they will definitely knock your socks off. They are perfectly moist and applesaucey (yeah it’s a new word I’m starting). What I think I love most about this recipe is the streusel on top. It’s like icing for the muffins: first you get the harder texture and sweet taste, then you get down to the soft, sweet, fluffy muffin center. Have I peeked your interest yet?
To top it all off, this recipe only has 1/2 cup of brown sugar! If you use unsweetened applesauce, you’ll lower the amount of sugar in them even more. And trust me, I used unsweetened applesauce, and they were still sweet enough. Another healthy option you could try is using coconut oil (melted), instead of canola oil. Coconut oil is so much more healthy for you than any other oil and it’s really fragant when you use it. If you worry about the taste, use refined coconut oil, just make sure it isn’t bleached.
P.S.: It was a really nice day when I took these pictures, so enjoy some wild honeysuckle, a staple of my beautiful Virginia!
Applesauce Oatmeal Muffins
1½ cup old fashion oats
1¼ cup flour
½ cup brown sugar, firmly packed
1 tsp. baking powder
¾ tsp. baking soda
1 tsp. cinnamon
½ tsp. salt
1 cup applesauce
½ cup milk
3 tbsp. oil
½ tsp. vanilla extract
2 tbsp. butter or margarine (NOT softened)
½ cup oats
2 tbsp. brown sugar
½ tsp. cinnamon
Preheat the oven to 400° F and grease a muffin tin with 12 cups or place muffin wrappers in each.
In a large bowl mix oats, flour, brown sugar, baking poweder, baking soda, cinnamon, and salt together and stir until combined.
In another bowl, combine applesauce, milk, oil, vanilla, and the egg an stir until just combined. Don’t over mix.
Add the applesauce mixture to the flour mixture and stir until just combined. Small clumps are alright, but no big clumps.
Create the streusel topping. Mix the butter, cold; and the rest of the ingredients until it becomes a nice crumb consistency.
Scoop out the batter and put an even amount in each muffin cup. There should be enoug for 12 muffins, maybe more.
Place the streusel topping on each of the muffin and bake for 18 minutes or until a toothpick inserted in the center comes out clean.
Over the last week and a half, I have been on break from college and am getting ready to start the summer semester. So I’ve been busy trying to do things I don’t normally get to do during the regular semester and that normally means being out and about all hours of the day. When I’m out, it’s really hard to stay strong and eat healthy at restaurants, so I generally I bring some type of snack to hold me over until I get home and can fix a real lunch or dinner. Cue Mocha Granola…
This stuff is amazing! It is so versatile, can be taken anywhere in a small bowl, and it’s really good. What I really like about this recipe is there is no oil, it’s just unsweetened applesauce. Eliminating the oil makes this recipe so healthy and you can add really anything you want. As the title suggests, this recipe does have coffee in it, but the amount is totally customizable. You can determine the exact amount you prefer, the more instant coffee, the more intense the flavor. I freaking love coffee so I generally add the max amount.
Combinations of add-ins is also highly customizable. I love adding dark chocolate and sliced or crushed almonds; it’s one of my favorite combinations, but if I want something different I add cranberries. Another amazing combination is milk chocolate, walnuts, and banana chips, but you can really make any amazing combination you want. What I am giving you is the base. You can get creative and mix different nuts and chocolates and fruit to make the perfect granola for you.
4 cups old-fashioned oats
1 cup coconut flakes (sweetened or unsweetened)
1/2 cup wheat germ
1/4 cup flax seeds
1/2 cup sliced or crushed nuts (any kind of your choice)
1/2 dried fruit of your choice (optional)
1/2 cup unsweetened applesauce
3 tbsp. hot water
1-3 tbsp. instant coffee granulates (to taste)
2 tsp. vanilla
1/3 cup honey or agave nectar
3/4 cup chocolate chips (any kind of your choice)
Preheat oven to 300° F.
On a large baking pan, preferably one with walls, place oats, coconut flakes, wheat germ, flax seeds, nuts, and fruit (if you are using any) together and stir until combined.
In a medium bowl, add the applesauce, water, coffee, and vanilla and stir very well until the coffee granulates are completely dissolved.
Pour the liquid mixture over the oat mixture and stir until all the oats are covered in the liquid and cook for 45 minutes, stirring every 15 minutes.
Once granola has cooled, stir in the chocolate chips and place in an airtight container.
Eat in a bowl plain or with milk or stir over yogurt or ice cream, either way, enjoy!
Yesterday, was kind of a crappy day. First, I twisted my ankle trying to climb down out of a tree I had climbed up to hide the bag I was carrying while I went on a run (yes, I still ran and yes, I highly regret that decision). When I came home after that dreadful run, I stuck the Potato Cheddar soup I had made. Then to top it all off, I became very sick, to the point of almost vomiting.
However, I am leaving yesterday behind me and focusing on today and the fact I got to make these for my rockstar of a sister. She loves these things. If I made these everyday of the week, she would still never get tired of them, which is great cause we always have overly ripe bananas lying around and I never need an excuse to bake.
The wonderful thing about this recipe is how amazingly moist they are and how sweet they are without all the sugar. This recipe has only 1/3 cup of sugar! Once you taste these, you will never understand why there are so many banana bread recipes with upwards of 2 cups of sugar. The trick is the bananas. If you make sure the bananas are really nice and mushy and brown, the natural sugars will have time formed and you won’t have to use nearly as much sugar as you normally would. Who doesn’t love that?
1 1/2 cup mashed bananas
2 tsp. vanilla
1/2 cup coconut oil
1/3 cup sugar
2 1/4 cup flour
1 1/2 tsp. Baking powder
1/2 tsp salt
Preheat oven to 350 F and grease a muffin tin of any size.
In a medium sized bowl, mashed the bananas. Add the eggs, oil, vanilla, and sugar. Mix until combined.
In another medium bowl, mix the flour, baking powder, and salt and stir until combined.
Add the flour mixture to the banana mixture slowly and stir until just combined. Scoop the batter into each of the muffin cups on the pan and cook for 25 minutes or until a toothpick inserted in the center comes out clean.
Over the last week, there has been nothing but rain, rain, and more rain. I haven’t seen the sun in over 5 days and it starting to get to me. Luckily, this has given me plenty of time to cook new things! This time it was Fettuccine Alfredo. Unfortunately, its getting close to summertime and, like many, many other women in the world, I’m trying to watch what I eat in order to feel good in my bathing suit, ugh… So this Fettuccine Alfredo is a little something special, it’s a lighter version and it still has all of the flavor.
I don’t know if Alfredo is my favorite type of sauce for pasta, but I do know that is sauce pairs well with a lot of add-ins. Chicken, broccoli, and Italian sausage are just some of the things I like with this sauce and I’m sure you can think of more. This recipe is a bit less dense as well so after eating a bowl full you don’t feel like you just ate for three people. Pair it with a nice wine and a great loaf of bread and boom, dinner is served.
Light Fettuccine Alfredo:
8 oz of fettuccine noodles
1 1/2 tbsp. butter
1 1/3 tbsp. flour
1 1/4 cup milk (regular milk)
2 tbsp cream cheese, cut in small pieces
1/4 cup parmesan cheese, shredded or grated
1 tsp. lemon juice
1/4 tsp. pepper
1/4 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. parsley (optional)
Cooking the fettuccine noodles to the package directions.
While the noodles are cooking, melt the butter in a sauce pan on medium heat. Once the butter had melted completely, add the flour and let cook for 1-2 mins.
Then slowly add the milk to the flour mixture stirring after each addition. Stir until the flour has dissolved.
Next add the cream cheese pieces, parmesan cheese, lemon juice, pepper, salt, and garlic powder.
Cook until it boils then turn down the heat to medium-low and cook until it thickens a little. The thicker it is in the pot, the thicker it will be on the noodles, so be careful. It really is a preference thing. I cook mine for about 10-12 minutes.
Serve the sauce over the noodles. Add the parsley on top if you so desire.
My brother has an obsession with scones. All kinds of scones, any scone he can get is hands on. He has been begging me for quite some time now to make him some cinnamon ones (they’re his favorite), but I hate making them. They’re a pain to make.
First, you have to use your hands to mix the butter into the flour, which is not something you really can’t get away from. Second, you have to roll them out and cut them into triangles and it just takes too much time on weekend mornings for me to fool with.
Finally, I have found a recipe that is quick and easy for those rainy mornings, like today, when you have to make scones to satisfy your little brothers scone cravings. There are three reasons why this recipes is great.
It’s really easy to make. None of the rolling out and cutting into triangles, which isn’t that difficult, but this saves a lot of time.
Low on sugar. I really have a problem with the mount of unnecessary sugar that is in a lot of products and recipes. This one doesn’t. It has just the right amount of sugar to get the job done.
Great flavor. You’ll have to try these to understand. (They are amazing!)
So here they are: the amazing, easy recipe for one of the best types of scones.
2 cups all-purpose flour
1 cup old-fashioned oats
1/2 cup sugar
1 tbsp. baking powder
1/4 tsp. salt
1 tsp. cinnamon
1/2 cup unsalted butter, cold and cut into to really small pieces
3/4 cup milk (of any kind)
1 large egg
1 tsp. vanilla
2 tbsp.light brown sugar
2 tsp. cinnamon
Preheat the oven to 450° F and grease a large baking pan.
In a large bowl, combine flour, oats, sugar, baking powder, salt, and 1 tsp. cinnamon. Add the butter and, using your hands, mix until the mixture has a crumby texture.
In a small bowl, mix the brown sugar and 2 tsp. cinnamon and set aside.
In another bowl, mix milk, eggs, and vanilla and beat lightly until the egg is mixed with the milk.
Stir the milk mixture into the flour mixture and stir until just combined.
Using 1/4 cup scoop, scoop a out the dough onto the greased pan.
Sprinkle the brown sugar cinnamon mixture on top of each of the scones and bake for 12 minutes or until golden brown on top.
I absolutely love zucchini bread! Everything about it. The texture, the sweetness, the way you can customize it; everything.
Zucchini Bread is something I had been reluctant to try. I like zucchini, but I was always worried I would hate the way it would taste in bread. I was so wrong. I think I actually like it better than banana bread (shh… don’t tell my sister). This recipe is a bit different than others with its low sugar content, but that can be changed if you prefer a sweeter bread. You can also add things like chocolate chips and coconut flakes like I did in the loaf in this picture. The recipe is also great because it makes two loaves at once so you can eat one now and freeze the other for later. It’s really handy when your schedule doesn’t allow for a lot of time to cook like mine does.
3 cups all purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2-3 tsp. cinnamon (2 if adding add-ins, 3 if not)
3 cups grated zucchini
1/2 cup unsweetened applesauce
1/2 cup coconut oil
1 3/4 cup sugar
4 tsp. vanilla extract
1 cup sliced nuts (walnuts, pecans, or almonds)
1 cup add-ins (if desired)
Preheat the oven the 350° F and grease two 8 X 4 inch pans.
In a bowl, mix together dry ingredients: flour, salt, baking soda, baking powder, and cinnamon.
in another bowl, beat the sugar and coconut oil together until fluffy. Then add applesauce, eggs, and vanilla extract.
Add flour mixture to the sugar mixture slowly to prevent clumping. Mix well with a spatula.
Shred zucchini and add he measured amount to the batter.
Add any of the add-ins you would like. Then divide the batter between the two greased 8 X 4 an bake for 50 minutes or until a toothpick inserted in the center comes out clean.