Peanutbutter Banana Protein Pancakes… (dairy free and gluten free)

Every weekend my husband asks me to make Pancakes. Today was no different, but I wanted to mix it up a bit. So here is our delicious breakfast for under 300 Calories, loaded with goodness.

Ingredients:
6 eggwhites (I use all eggwhites)
1 cup of quick oates finely ground
1 scoop protein powder – I used Sun Warrior Blend  it’s Vegan
2 tbsp of PB2
1 medium banana
Makes 3 servings of about 3.5 pancakes

Directions:
Whisk the egg whites until they form stiff peaks, then mush the banana with a fork and add all the ingredients to the egg whites. Fold everything together, don’t over mix, or the egg whites will loose their fluffyness and you will have a runny bater.
Then cook like regular pancakes.
Instead of syrup, I cook up some berries or Cherries with just a tad of water. And instead of butter, I put about 2 Tbsp of So Delicous Vanilla yogurt.
These pancakes are dairy free and gluten free

Nutrition for pancakes alone:
223 Calories,  30g carbs, 2.5g fat and 18.7g protein.

En Guete!
Claudia

Peanutbutter Protein Pancakes

This makes Approx. 6 Pancakes, I ate them all for lunch yesterday.

Ingredients:
2 eggwhites or the equivalent of liquid eggwhites beaten stiff
2 tbsp PB2 prepared
1 scoop of Sun Warrior Vanilla Protein Powder ( love this protein, it’s Vegan and it’s low calorie and low sugar)
1/2 cup of Oatmeal grind to make flour
1/2 cup of fresh Blueberries

Beat the eggwhites to a stiff foam then add all the other ingredients and very gently mix and then cook like pancakes.

I use So Delicious cultured Coconut Milk Yogurt instead of butter and Syrup now. And it is really good.

Nutrition:
388 Calories, 6g fat, 45g Carbs, 10g sugar, 40g protein

Protein Pancakes Take 2…

I wasn’t happy with the pancakes from 2 weeks ago, so I made another batch and these were super yummy and fluffy.

Ingriedients:

6 egg whites (you must you egg whites cause you want to beat them stiff and that doesn’t work with egg beaters, or the “real” eggwhites in a carton)
1 cup of oatmeal, ground in a blender
1 scoop of Warrior Blend Protein Chocolate Flavor
1/2 cup of So Delicious Vanilla coconut yogurt

Beat the eggwhites until they are stiff, you should be able to turn your bowl upside down.
Then add all the other ingridients and fold them under.
Heat the griddle and make pancakes.
This makes aprox. 8-10 pancakes.

To save on sugar, I heated up some frozen blueberries with some water, and poured that over my stack and then put a dollup of Dairy free Vanilla Yogurt on top.

Nutrition for half of the batter:
352 Calories, 5g fat, 38g carbs, 8g fiber, 6 gr sugar, 25g protein

Brunch aka, gluten free, dairy free bread and Turkey Egg Casserole.

Today we were supposed to have brunch, but so many were sick it got cancelled.

But I still wanted brunch so I made a gluten free, dairy free bread and a Egg Casserole.

Gluten Free/Dairy Free Bread:

1 pack of Bob’s Red Mill Gluten Free homemade wonderful Breakd mix. (you can order it here)
Now on the package it uses milk and oil or butter. I substituted those items with Unsweetened Almond Milk and I used Coconut Oil. And the bread came out delicious.
This loaf makes 16slices.

Nutrition Facts are:
141 cals, 5g fat, 23g Carbs and 3g protein.

Gluten free and Dairy free Turkey Egg Casserole:
1lb of ground Turkey (I use 97/3) 
1Onion, 
1 glove garlic
1/2 red bell pepper
1/2 green bell pepper
1cup mushrooms sliced
1cup spinach
salt and pepper to taste
4 Eggs and 8 eggwhites
1/4 Cup of plain so delicious yogurt
Makes 8 servings
Preheat oven to 375F
Brown the Turkey meat until it is cooked all the way then add the onions and garlic, then add the bell peppers cook till softened a bit. Add the mushrooms, let them cook down a bit and then add the spinach and sautee. Fill into a glass pyrex pan mine is I think 9 by 9. Then in a bowl mix the eggs and eggwhites and add the yogurt. until smooth, season with whatever seasonings you desire, I used just salt and pepper.
Pour over the Turkey mix, put in the oven and bake for 45mins. or until you can tell that the eggs are no longer liquid. 
The leftovers can be stored in the fridge for 3-4 days
Nutrition info: 
155calories, 7g fat, 4g carbs, 20g protein

Chocolate Protein Pancakes…

Makes 20 Pancakes:

12 eggwhites (I used Real Eggwhites in the carton and they didn’t get stiff) Beat till foamy stiff
1 cup oatmeal ground to flour in a blender (I used my bullet blender)
1/2 Cup non dairy plain yogurt
1/4 cup brown rice flour
2 scoops of Warrior Blend Protein Powder Chocolate Flavor ( you can use any protein powder but it will change the nurtients)
1tsp Baking Powder

Mix everything except the eggs in a bowl, then beat the egg whites till almost stiff. Add the eggwhites and fold them under. Then let sit for a couple of minute. Heat the griddle and cook them like regular pancakes.

Enjoy them with some plain dairy free yogurt and raw honey.

Nutrition per pancake:
51 Calories, 1g fat, 6g carbs, 5g protein

Chocolate Protein Pancakes…

I woke up this morning having a craving for Pancakes. So off to Pinterest I went and searched for Protein Pancakes. I found a recipe that sounded great. When I went to my fridge, I noticed my cottage cheese was not so fresh anymore, but I had unopened Ricotta in there so that is what I substituted. Also I reduced the eggwhites, cause the first batch was terrible and landed in the disposal. So here we go:

This makes 4 big pancakes:

2 egg whites
1/2 cup low fat Ricotta
1/2 cup oats
1/2 scoop of Protein powder (I used Cellu-Cor Molten Chocolate)

Put in blender and mix.

Then prepare like regular pancakes, medium heat. I put some cooking spray on my griddle.

Nutrtion:
385 Calories, 37 Carbs, 9 fat, 42 protein, 6 sugar

Chia Pudding…

Like today, I like a breakfast that I can just grab from the fridge and don’t have to prep to much.
This Chia Pudding was something I found from the Instagram user hovkonditorn. She has ton’s of vegan recipes.
I had never heard of Chia before, it’s a seed and the texture of this dish reminds me of Tapioca. Since I love Tapioca I love this dish…
I make 4 at a time as they last in the fridge and my husband likes to eat them too.
One Serving:
2 1/2 Table spoons of Chia Seeds ( I buy the white ones)
3/4 Cup Vanilla Almond Milk (I don’t like regular, so you can use plain if you like)
1/2 scoop Protein Powder (I use vanilla)
Mix, put in the fridge and after 30mins Stir. This is very IMPORTANT!!! other wise you pudding will clump.
When you ready to eat, top with fruit. I like Strawberries and Blueberries. But I wanna try other fruits as well.

Nutrition Facts:
1 serving
120 calories, 4.5g fat, 11.5 grams of carbs and 7.5g protein. This is vary with the protein powder you use. Also this is without the fruit.

Enjoy!!!

Overnight Oatmeal Parfait…

I like oatmeal, but I don’t like to cook in the morning… So when I found this Overnight oatmeal recipe on Pinterest I thought “Self let’s try this”

I changed the recipe and here it is:

Mix all these in a small Tupperware container or bowl.

1/4 c. of oats
1/4 c. of Vanilla Almond Milk
1 tsp. Chia Seeds
Cinnamon

Cover and put in the fridge overnight.

This morning I layered the following in another Tupperware container…

1/2 c. of Fage fat free yogurt
1/2 tbsp of natural Peanut butter
1/2 c. of fresh sliced strawberries.

It was delicious and I am definitely going to make it again.

Nutrition Facts:
257 Cals, 7.3gr fat, 31.6g carbs 17.8gr protein.

Sunday Breakfast Fritatta…

I love cooking and I love breakfast, so finding yummy healthy breakfast foods is always a plus. I found this recipe years ago when I lost weight the first time. Yeah, I’ve done the yo yo thing.

This is a family favorite at my house and it also great if you serve it at a brunch…

Fritatta Recipe:
8lg eggs (you can do this with egg whites)
2 ripe tomatoes
1/2 cup of Italian Cheese grated
fresh basil, salt & pepper to taste
1tbsp Avocado Oil
1tbsp of milk

Heat the Avocado oil in a frying pan that can go in the oven.
Crack the eggs, season with salt & pepper, mix in the milk and whisk. Slice the tomatoes and basil leaves.
Pour in half of the egg mix into the pan and then layer the tomatoes, basil and cheese, pour the rest of the eggs on top. Then turn on the broiler and put you pan in. A little higher than the middle rack. Leave it for 7mins. Take it out and slice it.

1/4 Fritatta Nutrition:
230 Calories, 17.1gr of fat, 5.5gr. sat fat, 3.7gr carbs, 16.7gr of protein.

On the side I served a bowl of berries, drizzled with raw honey and a dollop of Greek yogurt.

Bon Apetit

Easy yummy Breakfast for on the go…

I love being able to grab something really fast out of the fridge if I need to head out. So this Chia Pudding is amazing and yummy. I prep like 4 of them at a time, I got these awesome screw lid tupper wares and they are perfect for this.

Chia Breakfast Pudding:
2 1/2 Tablespoons Chia Seeds ( I got mine in the health food section)
3/4cup vanilla Almond milk
1/2 scoop of Protein Powder
Mix all put in fridge after 30mins mix again, so it doesn’t clump and you get all the seeds from the bottom as well. This is IMPORTANT… if you don’t do this it gets clumpy and just not really good.

Then close up an fridgerate. I put berries on top when I eat it.

Nutrition:
239 Calories, 9.3gr fat, 0.8gr sat. Fat, 23gr carbs, 15.1gr protein.

Enjoy!!!!