These Pancakes are moist and delicious and will for sure be a favorite!
INGREDIENTS:
1/2 cup plus 1 Tbsp oats turned into a flour
1 tsp baking powder
1 Tbsp granulated sweetener
1 Tbsp greek yogurt
1/4 cup pumpkin puree
1/4 cup almond milk
2 egg whites
Cinnamon and pumpkin spice to taste
Optional Topping:
1/2 cup greek yogurt
1 tsp vanilla
2 tsp granulated sweetener
4 Tbsp almond milk
DIRECTIONS:
Mix everything in blender and fry in a pan in some coconut oil or use a cooking spray. About 45seconds to a minute each side.
Top with the greek yogurt optional topping or syrup and DIG IN!!!
Combine 1/2 cup oatmeal with 1 cup of water. Microwave until it is cooked through.
Then mix in 1 TBSP ground up flax seed, 1 TBSP maple syrup, cinnamon and pumpkin pie spice to taste.
I then added a handful of walnuts, and 1/2 cup pumpkin puree.
SOOOO much better than pumpkin pie!!!
This recipe is YUMMY!!! It is a cupcake recipe but to me it is too dense for a cupcake so I am going to go ahead and call it a muffin! ENJOY!
INGREDIENTS
Cooking spray/muffin tin liners
3 large carrots trimmed and peeled
1 1/4 cups whole wheat pastry flour
1 tsp baking powder
1/4 tsp baking soda
1 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp cloves
1/4 tsp salt
2 large eggs
2/3 cup maple sugar
1/4 cup oil
TOPPING:
1/4 cup low fat plain yogurt
1/2 cup cream cheese (1/3 less fat)
1/4 cup honey
orange zest (to taste)
DIRECTIONS
1. Preheat oven to 325 degrees and put muffin liners/spray the muffin tins.
2. Prepare the carrots and set aside.
3. Whisk together dry ingredients and set aside.
4. In a different bowl, whisk wet ingredients or use a blender/food processor to do so until smooth.
5. Add the dry ingredients in 3 different batches to the wet ingredients and mix by hand. Then fold in the carrots.
6. Transfer to the pan and bake until a toothpick comes out clean (about 12-18 minutes depending on your oven) Makes 12 muffins for 175 calories each.
7. In a food processor mix the topping ingredients until smooth. Spread over the top of each muffin.
ENJOY THIS YUMMY TREAT!
INGREDIENTS:
-1 scoop chocolate shakeology or a protein powder you like
-1/4 tsp baking powder
-dash of salt
-1 tablespoon cocoa powder (if you want extra chocolatey!)
-2 egg whites (or go vegan and use 1 tbsp ground flax seed with 3 tbsp water)
-dash of of maple syrup
-1 tablespoons almond milk (or your preference)
-splash of vanilla
-1 Tablespoon of PB or almond butter if you want
-dash of cinnamon if you want
DIRECTIONS:
-Spray a mug with cooking spray
-In a bowl, mix together all ingredients (minus PB) then transfer over to coated mug.
-Add the PB to the center and push it down a little.
-Microwave for 60-90 seconds and you have heaven in a mug!! The cake will start to peel away from the outside of the mug PB turns into a gooey filling.
You can turn it out onto a plate or eat out of the mug!
INGREDIENTS:
-1/2 cup whole wheat flour, OR oat flour
-1/2 cup oats
-1 tsp baking powder
-1 tsp baking soda
-2 tsp cinnamon
-2 tbsp ground flax seed
-3 egg whites
-1 tsp vanilla extract
-1/4 cup honey
-1/2 cup unsweetened applesauce
-2 tbsp sugar
-however many blueberries you want!
DIRECTIONS:
1. Preheat oven to 350 degrees and spray mini muffin tins with cooking spray.
2. Mix all dry ingredients together
3. Mix all wet ingredients together
4. Combine wet and dry ingredients. fold in blueberries.
5. Place in mini muffin tins and cook for about 9 to 10 minutes.
6. Let cool in tray for 1 additional minute then remove to a cooling rack
INGREDIENTS:
-cooking spray
-1 1/4 quick cook old fashion oats
-1/2 cup whole wheat pastry flour
-2 tsp flaxseed meal
-1 tsp cinnamon
-1/2 tsp baking powder
-1/4 tsp sea salt
-1/4 cup raw honey
-1 large egg white
-2 tsp unsalted almond butter
-1 tsp vanilla extract
-1/4 cup dark chocolate chips
DIRECTIONS:
1. Preheat oven to 350 degrees and lightly spray 2 baking sheets with cooking spray
2. In a large mixing bowl combine oats, flour, flaxseed meal, cinnamon, baking powder and salt.
3. In a small mixing bowl whisk together honey, egg white, almond butter, and vanilla.
4. Add egg mixture to dry ingredients all at once and combine. Stir in chips.
5. Divide batter equally into 16 mounds (about 1 rounded tcsp) and arrange evenly on baking sheets. Using the back of a slightly dampened spoon, flatten each mound into 2 1/2 inch circles. Bake 9 to 10 minutes. Cool on sheets for an additional 10 minutes then remove to racks to cool.
6. Use your favorite ice cream or frozen yogurt to make ice cream sandwiches!!
INGREDIENTS:
-Zucchini
-Marinara Sauce
-Creme Cheese
-Onion
-Milk (I used almond milk)
-Parmesan Cheese
-salt
-pepper
-basil
DIRECTIONS:
For Pasta: Cut Zucchini into strips as if it were long pasta. Saute for several minutes stove top. Set aside.
For Sauce: Saute a diced onion, then about a 1/2 cup fat free cream cheese and about 1/2 cup milk. Reduce. Add spices to taste. Add a tablespoon of Parmesan cheese if desired.
Pour sauce over Pasta and Enjoy! Use Marinara sauce as an alternative! YUMMMMMM
INGREDIENTS:
