Sometimes I want breakfast for dinner. More importantly, sometimes I want pancakes – ok I ALWAYS want pancakes. But what I don’t want is a bunch of syrup and butter and that horrible sick and shaky feeling I get after inhaling a stack of them.
So here comes lovely option B 🙂
There’s tons of recipes out there for protein pancakes filled with tons of protein powders and what not, but I tell you something – that’s just not for me. You don’t need excess protein (especially from powders) to get enough in your diet. Plants have protein, too! And you don’t need as much as you think to build muscle. Plus so many of them have sucralose and other fake sugars and chemicals in them – yuck! But that’s a topic for another time.
Today I want to talk about pancakes and making them clean and healthy.
What you’ll need (makes 3 medium sized pancakes – that are oh so filling):
- 1 ripe banana
- 1/4 cup whole grain oats
- 2 eggs
- 1 date, pitted
- 1 TBSP peanut butter
- 1 TBSP shredded unsweetened coconut
- 1 TSBP sliced almonds
- 1 cup fresh raspberries
Heat up your skillet over medium heat. Chop pitted date into tiny pieces. Mix/mash together banana, oats, eggs, and date. Pour into 3 medium sized pancakes in greased skillet. Top with lid. Don’t worry if you don’t get all of the banana completely mashed, it’s fun to bite into a glob of it in the middle of the pancake when they are done. Cook on each side for 3-5 minutes or until cooked through.
Tops with peanut butter, coconut, almonds, raspberries or any of your favorite ingredients.
These were super filling and amazing. The peanut butter melts into ooey gooey heaven. The mixture of everything together is the perfect amount of sweet and indulgent.
The pancakes alone net around 345 calories, 5.6g of fiber and 16.9g of protein. Additional toppings add varying calories.
Who doesn’t love cookie dough? Exactly. I remember making lots of cookie dough when I was a kid and then somehow not…baking it and ending up with a giant tummy ache.
The good news about these beauties is that you CAN eat them raw and are encouraged to do so. They are so easy to make and so delicious that you’ll totally satisfy your cookie craving. I got the idea from the fabulous food blog CloudThyme, you should check it out when you have a chance. She posts a TON of amazing and healthy recipes and is also in the Seattle area like myself. 🙂
I modified the recipe slightly and then turned out amazing!
Here’s what you’ll need:
- 1/2 cup whole wheat quick oats
- 1/2 teaspoon cinnamon
- 2 tablespoons almond butter
- 2 tablespoons honey
- 1 teaspoon vanilla extract
- 1/4 cup unsweetened shredded coconut
- 1 tablespoon dark chocolate chips
Add oats and cinnamon to food processer, I used my Ninja. Grind until powdered then add all wet ingredients except chocolate chips and sprinkles.
Roll into 10 cookie dough bites and place onto baking sheet.
Freeze over night or for at least 2o minutes or so for a crunchier cookie, or simply put in the fridge.
They came out pretty delectable and even the fiancé approved 😉
I don’t know about you but I’m in the post holiday sugar withdrawal zone. I am craving sweets hard and wanting to eat non-stop. I hear so many people saying things like “In 2014, I’m not going to eat any more sweets, sugars, or bake anymore cookies!” While that’s admirable, I don’t want to give up all of that stuff. Fun food is an amazing part of life. It’s why this year I’m going to be devoting so much more time to finding clean and healthy alternatives and recipes.
A while back, I created my own version of clean fudge. It’s so easy, so delicious (did I mention SO DELICIOUS) that you’ll be asking yourself why you aren’t eating this right now and always. Banana Coconut Peanut Butter Chocolate Fudge!!!
What you’ll need:
- 1 medium-large banana
- 1 tablespoon creamy peanut butter
- 1 teaspoon shredded coconut
- Unsweetened cocoa
- Mash up the banana and 1 tbsp of peanut butter in a bowl
- Line a small baking sheet with wax paper
- Spread peanut butter banana mixture over wax paper into a square (or into a cookie cutter of your choice)
- Set in freezer for about 15 minutes
- While freezing, in a small bowl, add 1 tsp of unsweetened cocoa at a time and small drops of water until you get a chocolate mixture. This will be poured over the fudge.
- Pour chocolate sauce mixture over the banana fudge and then lightly sprinkle with shredded coconut
- Freeze once more to your liking
Fudge needs to be eaten within about 10 minutes of taking out of the freezer, otherwise it melts pretty fast. But it can be taken out and cut into smaller pieces, put into a ziplock container and put back in for easy snacking. This is a great treat substitute for when you really want to go out for ice cream or are craving chocolate. Plus, it’s super healthy and you can eat the entire thing and it’s only 149 calories!! I usually cut it into 4 pieces so they’re only around 37 calories each!
Try it out and let me know what you think! I’m looking for ideas for other varieties, too, much with other kinds of fruit or nutella or almond butter.