Shake Up Your Morning

Need an easy breakfast shake that will keep you full, is quick to throw together and doesn’t require putting a bunch of weird ingredients into your body? You’re in luck, I found the perfect fix–Vega protein and greens.
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With vega, you’re able to skip a lot of the unhealthy ingredients that make up many whey protein powders. Vega provides 20 grams of plant-based protein, 6 servings of greens and 6 grams of fiber in 170 calories or less. Click here to learn more about Vega protein.

This morning I mastered a recipe that tastes exactly like homemade banana bread. Breakfast shakes don’t have to be boring and blended with only water or milk. Add some ingredients to make it delicious, while starting off your morning with a full serving of essential nutrients to start your day off right.

Banana Bread Protein Breakfast Shake
-1 scoop Vega vanilla protein & greens
-1 ripe banana
-4 ice cubes
– 1 1/2 cups of milk (almond milk, soy or regular)
-1 tsp vanilla

Add all ingredients together in a blender and blend until smooth. I use a personal blender, which couldn’t be any easier for clean-up. Simply make the shake, switch the top and go. After finishing my shake, I always make sure to drink a good amount of water. This I feel helps fuel your body right away, & helps me stay full for longer. For more delicious recipes, click here to visit the Vega website recipes.
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If you are looking for a personal blender, consider one like the Oster. Click here to find it at Target.

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Breakfast Stuffed Peppers

Prep time:  15 mins | Cook time:  35 mins| Total time:  50 mins | Serves: Serves 4
Ingredients
  • 4 red bell peppers (any color bell pepper works)
  • 16 oz bag frozen, chopped spinach
  • 4 eggs
  • Sea salt and pepper, to taste.
Instructions
  1. Preheat oven to 400F. Line a baking dish with foil.
  2. Cut off the top of each pepper, and remove the seeds.
  3. Place peppers into the dish, and bake for about 15 minutes.
  4. Meanwhile, defrost the spinach. Squeeze the moisture out of the spinach.
  5. Remove peppers from oven and stuff the bottoms evenly with the defrosted spinach.
  6. Crack an egg into the top ½ of each pepper.
  7. Bake for about 15-20 minutes or until the egg whites are set and not transparent

 

Cookie Dough Stuffed Pancakes

A few weeks ago, I went to a cafe in Woodbury, Minn. and ordered one of their signature plates, chocolate chip cookie dough pancakes. Now I am a HUGE breakfast fan, but these pancakes took breakfast to a whole new level. I fell in love and I haven’t stopped thinking about them since.

I found this recipe on Pinterest and I can’t wait to give them a try! Let me know what you think.

 

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Prep Time: 15 minutes | Cook Time: 10 minutes | Yield: 8 pancakes depending on size

Cookie Dough Stuffed Pancakes {Indulgent & Healthy!}

Chocolate Chip Cookie Dough Stuffed pancakes that are so indulgent you’ll never know they are healthy! Also includes a bonus gluten free recipe option!

Ingredients

Pancakes
⅔ cup almond flour
2 tablespoons arrowroot flour
2 tablespoons tapioca flour
1 tablespoon coconut sugar
½ teaspoon baking powder
2 pasture-rasied eggs
¼ cup cashew milk (or almond milk)
½ teaspoon vanilla
1 tablespoon coconut oil, melted
½ teaspoon cinnamon
dash of salt
1 teaspoon of grass-fed butter, ghee or oil of choice for pan

Cookie Dough Middle
½ cup of natural cashew butter or almond butter
¼ teaspoon cinnamon
2-3 teaspoons coconut sugar
¼ teaspoon vanilla extract
2 ½ tablespoons of dark chocolate chips, chopped (Enjoy Life Brand)

To make cookie dough:

-Combine the nut butter, cinnamon, sugar, vanilla, and chopped chocolate chips, and mix well. You may need to soften the nut butter slightly (microwave a few seconds) depending on the consistency. Or if your nut butter is particularly thick you can add a little melted coconut oil as well.
-Line a cookie sheet with parchment.
-Smear 1 tablespoon of cookie dough with a spoon, making a flat disk. You should have about 8.
-Place in the freezer to set while you make the batter!

To make the pancakes:
-Wisk together the dry ingredients: flour, coconut sugar, cinnamon, baking powder, and salt.
-Make a well in the center and add egg, luke warm almond milk, and melted coconut oil.
-Wisk all the ingredients together, it may be thick and a little clumpy, which is fine, but do not over mix the batter.
-Heat a nonstick skillet over medium-high heat, and add a touch of coconut oil (or coconut oil spray).
-Remove cookie dough disks from the freezer and remove them from the parchment paper.
-Laddle pancake batter in the skillet (turn temp down to medium- no oil smoking!).
-Allow pancake to set and you will see bubbles rising and the pancake with cook through (no wet batter). (*or for the lazy version make two pancakes and layer the cookie dough in between-it will melt between the pancakes, they just will not be officially “stuffed.”)
-Check the bottom of the pancake to make sure it is not burning, if so, turn temp down.
-Once there is no runny batter on the top, place a cookie dough disk on top and laddle just enough pancake batter to cover the disk, then flip pancake and finish cooking.
I-f you pancakes are too thick and not cooking through, dilute the batter further with additional almond milk.

Here are the basic steps to stuff your pancakes:

1. Combine your dry ingredients. Make a well in the middle and add wet ingredients. Mix, but do not over mix!
2. Smear the cookie dough on a parchment-lined cookie sheet and stick in the freezer.
3. Once the pancake is cooked most of the way through, add your frozen cookie dough disk, cover with pancake batter, and flip!

 

The Easiest and Tastiest Smoothie

Looking for a fresh start to your day that tastes fantastic? Try this simple recipe I have been using to kick-start your morning.

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Makes 2-4 Servings
Ingredients: 

-2 cups frozen berries like strawberries, blueberries, blackberries–these berries give you energy or whatever you prefer. (If you use fresh berries, add some ice as well).
-2 cups Orange Juice
-1 cup low fat vanilla yogurt (or yogurt of your choice)
-1 Banana
-A few (or a lot if you like it) leaves of spinach–I don’t enjoy much spinach but with a few leaves–you know it’s in there but don’t notice it
Optional: Protein powder (great bonus if you are only having a smoothie for breakfast-helps with hunger).

Directions:

1.) Place liquid ingredients into blender first (I use the Ninja blender), then add the rest of the remaining ingredients.
2.) Blend on high for 2 minutes or until smooth. *You may need to scrape some ingredients from the sides and blend again to get them all blended in.
3.) Serve and enjoy