Vanilla Protein Pancakes

Vanilla Protein Pancakes with Peanut Butter drizzle and Almond Slivers

I am always looking for new ways to spruce up pancakes and make them ‘healthier’. My roommate and I like to splurge for pancakes on Sunday mornings, and so it has become somewhat of a weekly tradition for us to have them. Usually I switch back and forth between my favorite: Cinnamon Swirl Pancakes, Chocolate Chip Pancakes, or plain pancakes (links to come soon!). Sometimes with protein powder, and sometimes without, and most of the times with the sugar cut down or substituted. I found these on another one of my pancake recipe hunts, and had seen the peanut butter and almond slivers on another site’s pancakes and just married the two! As you will soon taste, it is heaven.

Original recipe found here!

Ingredients

1 Scoop Vanilla Whey
1/2 Cup Oats (Blended – or 1/4 Cup Oat Flour)
1 tsp Baking Powder
1 Egg White
1/4 Cup Plain Nonfat Greek Yogurt
1 TBSP Unsweetened Coconut Milk (or milk of choice)
3 TBSP Peanut Butter (more or less depending on preference)
Handful of Almond Slivers to sprinkle on top

Instructions

  • Blend oats in a blender or magic bullet. Stir dry ingredients together.
  • Add wet ingredients and mix well (batter will be thick).
  • Heat pan on medium heat.
  • Spray with nonstick spray and slowly spoon or ladle batter into pan. Cook time will vary. Mine took approximately 30 seconds – 1 minute, but I always look for the bubbles to form on top.
  • Melt peanut butter to a consistency similar to chocolate syrup.
  • Once pancakes are fully cooked, put on separate plate, and drizzle with melted peanut butter. Sprinkle with almond slivers to your liking.

*Note: I put the melted peanut butter into a sandwich bag and snipped a corner off to drizzle. Just be sure the hole is slightly bigger since peanut butter is thicker.

Yields 6-8 pancakes.

Enjoy!

Chipotle Chicken Sweet Potatoes

Chipotle Chicken Stuffed Sweet Potatoes

I have been trying to find new recipes, as I’ve been getting bored with mine lately. So, I stumbled across a picture of these on Instagram and thought they looked delicious! I followed the picture to it’s original owner who has a food blog, and stalked her website. I have found and made several of her dishes and have loved most all of them! Her original recipe will be listed below, and I highly suggest checking out her other ones. I’ll be posting more of the ones I’ve tried at a later time. However, these are a great first recipe of hers to try out! Not to mention, the recipe for the actual chicken is just delicious and simple. I’ve used it for multiple other recipes too. Enjoy!

*Original recipe found here!

Ingredients

4 sweet potatoes
1 lb chicken breasts, cubed
1.5 tbs olive oil
1.5 tbs soy sauce
1 tbs honey
1 tsp chipotle powder
1 tsp ground cumin
1 tsp garlic powder
1/4 tsp ground pepper
1/2 tsp dried oregano
1/2 medium onion, finely chopped
1/2 cup organic frozen corn
1 (15 oz.) can black beans
shredded pepper jack cheese

Instructions

  • Preheat oven to 425 F. Line a rimmed baking sheet with parchment paper. Using a fork, poke lots of holes into each potato. Place potatoes on baking sheet and bake for 45-55 minutes (time varying with size of potatoes).
  • In a small bowl, mix the chipotle powder, cumin, garlic powder, pepper, oregano, olive oil, soy sauce and honey.  Add the chicken cubes and toss to coat.  Set aside.
  • Heat a large skillet on medium high and add 1 tsp olive oil. Add the onion and saute for 2-3 minutes. Then add the corn and cook for a few minutes more. Stir in the beans and heat through, another minute or two. Remove from pan and cover to keep warm.
  • In the same skillet add the chicken and all the sauce and cook through.
  • Remove potatoes from oven and slice open lengthwise. Add the bean mixture to each one and then the chicken pieces. Top with cheese and place back into oven until cheese melts.

Yields 4 servings.

Chicken Stir Fry Fajitas with Quinoa

Chicken Stir Fry Fajitas with Quinoa

I have a stir-fry recipe I love and is my usual go-to, but is best made with cauliflower or rice. I attempted a couple weeks ago to make it with quinoa, and with the way the recipe is set up to make the stir-fry, the quinoa ended up soaking up all the liquids and became complete mush. Thus, setting me on a journey to find a slightly different stir-fry recipe that didn’t require you to cook the rice/quinoa in the sauce. The original recipe calls for different veggies and isn’t used in a fajita, but I assure you, this mixture with cooked quinoa in a low carb wheat tortilla is absolutely delicious and healthy!

*Original recipe found here

Ingredients

1 tablespoon cornstarch
3/4 cup reduced-sodium chicken broth
1/2 cup reduced-sodium soy sauce
1 pound boneless skinless chicken breasts, cut into strips
3 garlic cloves, minced
Dash ground ginger
2 tablespoons olive oil, divided
1 cup of quinoa, cooked
1 bag of fajita veggie mix, frozen or fresh*
6 – 8 Low-carb Tortillas

*If you don’t like or can’t find this option, use the following instead:
1 red bell pepper, sliced
1 green bell pepper, sliced
1 onion, sliced

Instructions

  • In a small bowl, combine the cornstarch, broth and soy sauce until smooth; set aside.
  • In a large nonstick skillet, stir-fry the chicken, garlic and ginger in 1 tbsp of hot oil for 4-5 minutes or until chicken is no longer pink. Remove and keep warm.
  • In a large skillet, stir-fry veggie mix in remaining oil on medium heat until cooked through. Approximately 4 – 5 minutes. (I also added extra minced garlic in with the veggies.)
  • Stir broth mixture; add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add chicken; cook until heated through.
  • Serve in tortillas with quinoa. Makes approx 6 – 8 fajitas.

Enjoy! 

 

Peanut Butter Cookies

[Healthier] Peanut Butter Cookies
Vegan and Gluten Free

One of my goals this year has been to cut out sweets and large amounts of sugar. I knew it would be too hard to cut out sweets and desserts all together, so I started searching for alternatives. With that being said, I have learned that there are 2 benefits to making my own desserts/sweet treats. 1) If I have to make an effort to make it, I will be less inclined to have it all the time, because I’m lazy. 2) Baking it myself means I control what goes into it. Now, one thing must be noted… I love Peanut Butter cookies. I mean, I can eat half a dozen in one sitting if I let myself. My whole life, my mom and I have baked my Grandmother’s PB cookie recipe and it’s really the only one I have ever used. Until now, that is… If you’re familiar with the ingredients of peanut butter cookies, it is as you can imagine, primarily flour, sugar, butter and peanut butter. The 4 basic ingredients to deliciousness. While the texture of these cookies are slightly different then what you’re used to with Grandma’s cookies, the taste is still very much there. Mine turned out moist (as if I had added a stick of butter), full of flavor, and chewy! At the end of the day, sugar and peanut butter are still sugar and peanut butter, and despite using fresh ground peanut butter and coconut sugar, still does not provide great nutrients. But this is a great alternative to make once in a while when you’re craving something naughty!

*Original recipe found here!

Ingredients

1 cup peanut butter (I used fresh ground peanut butter)
1 cup coconut sugar
2 teaspoons vanilla extract
⅔ cup almond flour (can most likely use flour of choice)
1 tsp baking soda
⅛ teaspoon salt
¼ cup water

Instructions

  • Preheat oven to 350 degrees Fahrenheit.
  • In a large mixing bowl, cream together the peanut butter and brown sugar for 1 minute. Add in the vanilla extract and beat for another 30 seconds.
  • In a separate mixing bowl, mix the dry ingredients together (oat flour, baking soda, and salt).
  • While beating the peanut butter mixture, slowly add in the oat flour mixture and beat until a crumby dough forms. Add in the water and continue to beat until distributed. Do not over mix.
  • Line two baking sheets with parchment paper.
  • Roll the dough into balls (about 1½ – 2 tablespoons per cookie), drop on parchment paper, and flatten with a fork one way and then the other to create a crisscross pattern.
  • Bake for 8-10 minutes or until just starting to turn golden on edges (they bake FAST so watch them carefully).
  • Let cool completely.
  • Store in an airtight plastic container to keep the cookies soft and chewy.

*Note: Check out the original recipe for some delicious pictures! Although mine didn’t quite look like hers, the look definitely didn’t alter the taste. She also used brown sugar and oat flour, but I used the coconut sugar and almond flour because it’s what I had at the house.

Cilantro Salmon Burgers

Cilantro Salmon Burgers

Let me the first to admit, I have a hard time fitting fish into my diet. In fact, up until a few years ago, I would never even touch it, let alone try it. Gradually I’ve tried different types over the years and different recipes. While it is still an uncommon dish I work in each month, I’ve started to attempt new fish recipes more often. This week, I tried a salmon burger recipe that I found on a Paleo recipe list. A friend of mine highly recommended trying salmon burgers, since you’re adding other flavors to help mask the taste, and let’s just say, her recommendation did not disappoint! This specific recipe is made with canned salmon (though I’m sure you could use fresh salmon) and is so moist and tasty that I could eat it all the time! If you’re hesitant about trying fish recipes like I am, this is an easy and cheap (with the canned stuff!) option that tastes great and leaves you wanting more!

*Original recipe found here!

Ingredients

2 cans wild caught salmon, drained
3 eggs
3 garlic cloves, minced
2 tbsp green onions, minced
2 tbsp lime juice
1 tbsp mustard
2 tsp fresh cilantro, minced
½ tsp black pepper
1 tsp sea salt
1/4 cup coconut flour (I used Almond flour because it’s what I had on hand)

Instructions

  • In a bowl, mix the salmon, garlic, green onions, and cilantro.
  • In a separate bowl, combine the eggs, lime juice mustard, pepper, and salt.
  • Combine both mixtures until well incorporated then add coconut flour and mix again.
  • Form into burger shape and place in greased pan over medium high heat. Cook burgers until browned and then flip (about 4 minutes each side).

*Note: The amount of burgers may depend on the can/amount of salmon you use. I used 2 14 oz cans, and my mixture made 6 large burgers.

Energy Bites

Super Food Energy Bites

As you may have caught on from my previous recipe post, I’m a little obsessed with BlissfulBrit‘s recipes… And this one does not disappoint! I had been looking for a new snack during the day to help boost my energy and when I saw these, thought, this sounds exactly like what I’m looking for. I was apprehensive about the cranberries and well, all the goodness that is in it. But since I’m still working through my picky-ness, I decided to give it a try. Both my roommate and I love them! I tweaked them a little, so you will find my altered version as I had trouble finding the golden berries from the original. I am also including a 2nd recipe that is similar, but slight variation that is also delicious!

*Original recipes found here and here!

Nuts and Berries

Ingredients

1 cup dry whole grain oatmeal
1/2 cup ground flaxseed
1/2 cup peanut butter
1/4 cup of honey + 1 tblsp*
1 tsp vanilla
1/4 cup pecan chips
1/4 cup dried cranberries

*I substituted maple syrup the first time I made this because I didn’t have honey, and it tasted great!

Instructions

  • Combine all dry ingredients first.
  • Add in wet ingredients.
  • Mix until well combined.
  • Refrigerate for 10 – 15 minutes to firm.
  • Once set, roll into bite sized balls.*

*Mine made approximately 17 balls, but this will depend on your size preference. The original recipe stated makes between 8 – 12.


Chocolate and Coconut

Ingredients

1 cup dry oatmeal
2/3 cup coconut flakes
1/2 cup peanut butter
1/2 cup ground flax seed
1/2 cup chocolate chips (I used  mini’s because it’s what I had!)
1/4 cup honey
1tsp vanilla

Instructions

  • Stir all ingredients together, and mix well.
  • Refrigerate for approximately a half hour to set.
  • Roll into bite sized balls.

*Mine made approximately 15 balls, but this will depend on your size preference.

Black Bean Brownies

Black Bean Brownies

This was my first time for trying out black bean brownies but had been on my food bucket list for a while. I had been skeptical that all I would be able to taste was the black beans. While they don’t quite taste a traditional brownie, they definitely do not taste like black beans. This recipe has a strong taste of bananas with a hint of the cinnamon, so be mindful if you you’re not a fan of either of those items. I will always love “traditional” brownies, but these are a great, semi-healthy vegan dessert that fulfills those cravings without going overboard on the sugary and grains. Check out the original recipes blog also! She has a lot of great dessert options that I’m looking forward to trying in the future. Hope you enjoy!

*Original recipe found here!

Ingredients

1 15oz can of black beans drained and rinsed
2 ripe bananas
1/3 cup maple syrup
1/2 cup unsweetened cocoa
1 tbsp ground cinnamon
1 tsp vanilla extract
1/4 cup sugar
1/4 tsp salt
1/4 cup oats
1 cup chocolate chips

Instructions

  • Grease 8″ pan and preheat oven to 350.
  • Combine all ingredients except chocolate chips into a blender or food processor and blend until smooth.
  • Add chocolate chips and stir with spoon.
  • Pour batter into your pan and cook for 30 minutes or until you can stick a toothpick in them and they come out clean.

*Note: I followed this recipe exactly. However, the blender I have is not a good one, so I could only blend the bananas, beans, oats and maple syrup, and then had to stir in the rest. Having a working blender would make the preparation time be under 5 minutes! The consistency isn’t quite like a normal brownie, it’s a bit more fudgy cake-like, but definitely did not take away from the taste. I also used mini chocolate chips, but I’m sure regular size would be great too. I’d also like to try white chocolate chips in them!