Friday, April 4, 2014

Mint Chocolate Chip Pancakes

Trying another stab at my LSC Protein Pancake recipe. Although there is mint extract packing a powerful punch in this recipe, the bright green hue is actually from spinach!!! A secret ingredient that includes a great balance of protein, carbs and fiber! My kids couldn't even taste it! These pancakes could easily be altered for a vegan recipe if I changed the protein from Whey to a vegan brand such as Sun Warrior, and omitted the Fage yogurt. I have been adding Fage lately and truly believe it gives the pancakes a fluffy texture! 

I used my Vitamix to blend the egg whites, oat bran, baking powder, mint extract and spinach. I then transferred the mixture to a Pyrex bowl and folded in the Fage yogurt and Choclate Dream (dairy free) Choclate chips. 

I am setting this mixture in the fridge and will make either tomorrow or Sunday for #TheFitBaldman's #PornCakeSundays

Stay tuned for final pictures and taste test!!  

Shannon

Sunday, March 30, 2014

Sunday, IG day for "PornCakes"

Although I have participated in past #PornCakeSundays, I am not a baker and tend to ruin anything I attempt to make, even pancakes. I really wasn't planning on creating something, but when the hubby walked out the door for a workout as soon as I walked in the door for mine, I knew I was free to make any post workout meal I wanted! I asked the kids if they wanted pancakes, and in unison, they said No! Well, if that isn't a testimony to past pancakes that were a flop, then I don't know what is! 

I decided to use oat bran, since it is my current staple, as the base of the pancake. Since this weeks #PornCakeChamp would win @TheCookieDept cookies, I figured it would be great to add some of their PB Tough Cookie to the mix. Here is the recipe;

Pancakes:
1/2c oat bran
1/4c egg whites
1/2scoop vanilla protein powder
1/2tsp baking powder
1/4 TheCookieDept PB cookie (crumbled)
1/4c Fage 0%

Topping:
1/4 TheCookieDept PB cookie (crumbled)
1tbsp Speculoos Cookie Butter Melted

In a pan on medium heat, I made 4 equal size pancakes flipping after a minute or so. When they were done I added the topping. 

These pancakes were delicious!!!!! Moist and sweet! A true upgrade from my previous pancakes. I wasn't able to convince my son to try any until there was only one bite left. He LOVED them and was whining for more!!!

Macros: 384calories 14.5f/31.2c/34.2p 1.5fiber


Thursday, March 13, 2014

Baked Oatmeal Muffins

I am always making over night OIAJ, and had yet baked myboatmeal, so I decided to give it a try. I stick with simple ingredients for my first recipe, but already have so many ideas to recreate this in a fun, delicious way! 

Here is the base of my muffins:
3/4c oatmeal
1tbsp Chia Seeds
3/4c egg whites 
1/4c plain Greek yogurt
1/2tsp vanilla extract
1 stevia packet
2tbsp flax meal
1/2 smashed banana
1/4tsp cinnamon 

Preheat oven to 350. Grease three ramekins, muffin tins or another oven safe dish. I chose unsalted butter. 

Mix all ingredients in a bowl. I smashed my banana with a fork so there were still some medium size chunks. 


Separate mixture in to three equal ramekins and bake for 20 minutes or until golden brown on top! 

Xo Shannon 


Friday, March 7, 2014

Mint Chocolate Black Bean Brownies

I have been craving something mint chocolate, so I decided to take a stab at black bean brownies. This recipe is easy, and I had all these ingredients on hand and figured it was worth a try. I am not much of a baker and was pleasantly surprised at how great they turned out! 

Ingredients:
1 can black beans. Drained and rinsed well
1 Hersheys chocolate bar
3 eggs
4tbsp unsweetened cocoa powder
1/4tsp mint extract
1/4tsp vanilla extract
2 stevia packets 
1/2tsp baking powder
1/4tsp salt
1tbsp coconut oil
2tbsp chocolate coconut butter
6 dates
 
Blend all ingredients except chocolate bar, in a food processor until smooth. Break apart chocolate bar and blend for just a couple seconds, leaving some chunks in the batter. Flour the bottom of a 9x9 pan. Cook on 350 for 18-22 minutes checking every couple minutes to make sure they have finished cooking. I cooked my brownies for 20 minutes and they were completely cooked yet a little gooey. 

You can sprinkle another packet of stevia on top for preparation. 

I ended up cutting these brownies into 16 small bite size brownies. 

Macros: 
65 calories, 3.9f/6.4c/2.3p 1.8g fiber







Friday, February 28, 2014

Simple Yogurt Snack

I saw this simple idea from Vevian (@fitalicious_me) and wanted to share since it's so easy to do. 

I took one individual serving of vanilla Greek yogurt and placed small dollops on a cookie sheet. I froze for about an hour and enjoyed!

For my non clean eaters, I added some Walden Farms products... 

Yeah, that just happened. 


Fruit Compote

I have been using fresh fruit for my over night OIAJ, but wanted something different for my Chia Pudding (recipe coming soon!), so I decided to make a berry compote. This recipe is far less sugary than some of the basic recipes. 

100g Blackberries (or any other fruit)
4 pitted dates 
1c water
1/4-1/2tsp honey

I mixed the water dates and half the blackberries in a food processer and then transferred all ingredients, including remaining whole blackberries and 1/4tsp honey*, to a sauce pan. I simmered on low for 25-30 minutes. 

*note: I prefer the slight bitterness of blackberries, you can add more honey to sweeten compote to your taste!


Thursday, February 27, 2014

Chocolate Protein MugCake

One thing I am NOT, is a baker, but I am a persistent mama on a mission! This mugcake is a constant work in progress. I thought I timed the coking time perfectly, when in fact, my cake did not turn out moist at all! I'm still posting my recipe, in the hopes less cook time will make this a masterpiece. Otherwise, it's back to the drawing board! 
1scoop vanilla protein powder
1/4tsp baking powder
1tbsp unsweetened cocoa
2tbsp coconut milk
1tbsp PB2
1/4tsp vanilla extract
1 egg white
 Mix together pour in a mug. Cook for approx 1.5 minutes*. Watch so it does not spill over. I greased my mug with Earth Balance organic buttery spread. 

For the "icing" I mixed 1tbsp PB2 with just enough water for the consistency I wanted. 

*note: I cooked mine for 1 minute 45 seconds and it was cooked too much. 

Macros: 305calories 5.7f/10.6c/43.6p 5.1fiber!!! Oh yeah!!!