Tag Archives: gluten free breakfast

Protein Pumpkin Spiced Pancakes

5 Oct

Hello again! I know I’ve been quiet for some time now- I’d like to say it’s going to get better but with work, my new school schedule, and the baby due next month… I’m just going to be realistic and say I plan to keep posting for fun/as I can but unfortunately can’t make the blog a priority right now. I do post regularly on Instagram and Twitter so you can always follow me on there!

This morning was my Saturday so I took advantage and made Protein Pumpkin Spiced Pancakes. Last year I posted Pumpkin French Toast but pancakes just sounded better this morning. I combined two recipes I found and played with ratios a little bit, one is Jamie Eason‘s and the other is from Dashing Dish.

This recipe makes about 3 servings.

You’ll need:

  • 1 scoop vanilla protein
  • 1.25 C oats (*I did 1C oats with 1/4 C almond flour)
  • 1/2 C pumpkin puree (NOT pie filling)
  • 2 egg whites, 1 egg
  • 1-1.5 C unsweetened vanilla almond milk
  • 1-2 tbsp sweetener of choice (stevia, ideal, coconut palm sugar)
  • 1/2 tbsp baking powder
  • 1/4 tsp salt
  • 1 tbsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp all spice
  1. Put all ingredients into the blender and blend until smooth
  2. Let batter sit (it will thicken a bit as it sits) while you heat up a lightly greased griddle on the stove over medium heat
  3. Scoop approx. 1/4 C of batter onto griddle/pancake and cook until you see bubbles in the middle- flip and cook on other side (approx. 3-5 min/side)

**I only used 1 tbsp of coconut palm sugar and then used pure maple syrup to top/sweeten.

Picture from Jamie Eason's LiveFit Recipe

Picture from Jamie Eason’s LiveFit Recipe

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Pumpkin Crazy

2 Oct

It seems life has been even crazier than normal lately. Hubby’s been working longer hours, we’re planning lots of family trips the next couple months and I’ve been trying to make new recipes in the time I do have.

Yesterday’s workout was a combination of my physical therapy exercises and leg exercises at home while I was waiting for the plumber (our garbage disposal was jammed) and today I did the Blogilates DVD and some extra arm exercises.

This past weekend (oops, should have posted by now!) I made pumpkin french toast on a whim. It was so good!

Photo from Classy Cooking

Photo from Classy Cooking

You’ll need:

  • 4-5 eggs, beaten
  • 1/4 C pure pumpkin puree (if you want it really pumpkin-y do 1/2 C)
  • 2 tbsp almond milk
  • 1/2 tsp vanilla
  • 1/2 tsp almond extract
  • 2 tsp cinnamon (more or less to taste)
  • 1/2 tsp nutmeg
  • 1/4 tsp all spice
  • 6 pieces whole grain bread- I use Rudi’s Multi-Grain gluten free bread
  1. Whisk together the ingredients (other than the bread) and pour into shallow dish
  2. Dip bread in mixture, leave in a few seconds on each side to soak in the egg mixture
  3. Transfer onto a warm, lightly greased pan or griddle
  4. Flip the pieces while you cook until they are golden brown on both sides

Serve with pure maple syrup and a cup of coffee and enjoy!

Eggless French Toast

24 May

Remember during my meal prep how I was running low on eggs? Well this morning I was out of eggs (oops) and my normal go to of yogurt and granola just wasn’t going to cut it. As I was running through ideas in my head I remembered that I had seen you can substitute ground flax for egg. Inspired by this Minimalist Baker recipe I was a little skeptical but decided to try it. Oh my word, it completely exceeded my expectations.

First I mixed the flaxseed and almond milk and just let that sit for a couple minutes before mixing in the other ingredients. Once it was all mixed I pour it onto a plate so I can soak the bread. I use Rudi’s Gluten Free multi-grain bread, if you aren’t gluten free any whole wheat bread should work.

ImageOnce the bread is soaked on both sides just throw it in the greased skillet and cook until both sides have browned, turning occasionally.

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ImageI served it with fresh strawberries and just a touch of maple syrup. To be honest I think I liked it better than the french toast we normally make (sorry hubby).

You’ll need:

  • 1 C almond milk
  • 3 Tbsp flax meal/ground flax
  • 1/2 Tbsp cinnamon (this one’s an estimate, I didn’t measure)
  • 1/2 tsp vanilla
  • 1 tsp maple syrup
  • 1/2-1 Tbs coconut oil
  • 4-5 slices of bread
  1. Combine flax seed and almond milk in a small bowl and let sit approx. 2 min
  2. Mix in cinnamon, vanilla and maple syrup and pour combination onto a plate
  3. Dip bread for about 30 seconds on both sides (enough for it to soak in the mixture)
  4. Heat coconut oil on skillet to grease the pan
  5. Place soaked bread in skillet and cook until bottom is golden brown, then flip bread and cook until both sides are browned
  6. Top with fruit and/or syrup of choice and enjoy!

Nutrition estimate (I used My FitnessPal): Serving size 2-2.5 pieces: 305 Cal, 13 g Fat, 50 g carbs, 6 g protein

11 g sugar, 9 g fiber, 465 mg sodium

Breakfast is my favorite meal

14 Feb

Happy Valentine’s Day! I hope, single or taken, that you are spending the day with people you love.Poor Maia pup had surgery earlier this week so I’m trying to stay home with her and Max so she doesn’t have to stay in the cone of shame all day 😉

I have 3 new recipes to share but for the sake of trying to get back into writing more I’m only going to post one at a time. A couple weeks ago I decided I was going to make granola. My mother-in-law sends us some now and then and I love pairing it with some Greek yogurt for a quick breakfast or healthy snack. My recipe is based off hers but with a bit of variation based off what I usually keep in the pantry.

You’ll need:

  • 5 C gluten free oats (I use Bob’s Red Mill)
  • 1/4C brown sugar
  • 1/2 C ground flax
  • 1/4 C flax seed
  • 1/4 C organic unsweetened coconut
  • 1/2 C chopped walnuts
  • 1/2 C sliced almonds (I’ve also made it with just walnuts)
  • 1/4 C honey
  • 1/3 C canola oil
  • 1 tsp vanilla
  • 1/2 tsp almond extract
  • 1-2 teaspoon maple syrup (or agave)
  1. Heat oats 5 min. at 350 F
  2. Stir the dry ingredients into warm oats and mix well
  3. Combine liquid ingredients and pour over dry ingredients, mix well
  4. Bake at 350 for 30-40 min, stirring every 10 min

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The best part of granola is you can customize it just about however you want. For example, my mother-in-law’s recipe calls for sunflower seeds but no coconut. I hope you enjoy!

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Serving suggestion: mixed with Greek Gods Honey Yogurt

Today I went and did a shoulder/bicep workout before running my errands for the day. Pretty short but definitely worked up a sweat!

Warm up:

  • Walking planks on BOSU (15/arm)
  • Mountain Climbers (30/leg)
  • 20 jumping jacks

Workout:

3 sets:

3 sets:

  • 20 Squat to ball throw
  • 15 cross punches to round house kick/leg (using heavy bag)

2 sets:

  • 12 bar curls
  • 2 min rotating plank (center, right, left… 20 sec. each position)

Finished with:

  • 20 weighted crunches
  • 20 bicycle crunches/leg

Quinoa Pancakes

13 Jan

Sunday is usually pancake or french toast day in our house… or just anything other than our normal weekday breakfasts of eggs. So last night I was looking through Pinterest (as usual) and came across Quinoa Pancakes from FitSugar. I edited the recipe a bit but the picture is from them since I didn’t get one this morning before hubby started eating them 😉 To be honest, they looked like pancakes.

  • 1 C cooked quinoa
  • 3/4 C flour (I use a Gluten Free blend, whole grain would work too)
  • pinch of baking soda (about 1 tsp)
  • pinch of salt (maybe 1/2 tsp)
  • 1 egg, 1 egg white
  • 1 tbsp melted butter **next time I’m going to try substituting apple sauce instead, I think it would work really well for this
  • 1/4 C 1% milk
  • 1/2 tsp almond extract
  • 2 tbsp pure maple syrup (agave would prob. work)
  • bananas or berries to serve
  1. Whisk together flour, quinoa, baking soda, and salt. Then whisk in milk, eggs, syrup, almond, and butter.
  2. Coat skillet with baking spray (I use canola oil) and heat over med-high
  3. Drop batter into skillet and cook until bubble appear on top- flip and cook on other side until light brown. Serve with fresh fruit toppings.

We used bananas since it was what we had in the house. Hubby liked it with some apple butter and banana on it. I liked it with just the fresh fruit topping.

Estimate of nutrients per 1 pancake: 73 Cal, 2.4g Protein, 2.3g sugar, .5g fiber, 11.8g carbs, 1.8g fat

quinoa pancakes