Tag: Breakfast

Peanut Butter Cup Protein Pancakes

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Yes, you read that correctly. Try not to freak out, everything is going to be OK! Especially after you indulge yourself in these mouth-watering treats that are perfect for your Sunday mornings…f*ck it, they’re perfect for any morning. Or night. Can you tell I’m obsessing?

This is such a simple recipe, so please take the time to treat yo’self! ;P

Ingredients

  • 1 banana — mashed
  • 1 egg
  • 1 teaspoon of baking powder
  • 1 scoop of you favorite chocolate protein powder (I used Quest Chocolate Milkshake)
  • 1 teaspoon of vanilla
  • ¼ cup of mini dark chocolate morsels
  • Water for desired consistency

Syrup

  • 1½ tablespoons of PB2
  • 1 tablespoon of water
  • 1 teaspoon of honey

Instructions

  1. In a small bowl whisk together the ingredients for the syrup and put in the refrigerator to cool
  2. In a medium bowl whisk together the egg, baking powder, protein powder, and vanilla until smooth
  3. Add the mashed banana to the mix and whisk together
  4. Here is where you can start adding water little by little until you get your desired consistency
    • NOTE: I don’t like to add much water so my pancakes are thicker and fluffier, but they take a long time to cook if that is the case. If you are in a rush, the thinner the pancake batter the faster the cook time
  5. Heat a non-stick pan on low/medium heat
    • NOTE: If the heat is too high the batter will not set and the outside of the pancake will burn
  6. Spoon desired amount of batter into the heated pan and place a few chocolate morsels into the batter
  7. Let cook 1-2 minutes per side until the batter has set and started to bubble a bit
  8. BE PATIENT! It takes a little time, but when all is said and done you will be happy you did not rush the process
  9. Flip the pancakes and let cook another 1-2 minutes
  10. Repeat until batter is gone
  11. Stack the pancakes, adorn with fresh fruit of your choice, and drizzle with the refrigerated syrup
  12. Enjoy the party that is about to happen in your mouth

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❤ the fit bitch

Whole-wheat Carrot Cupcakes

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This delicious recipe was originally shared with me through Miss Fitness herself, Kayla Itsines (you can find it here on her blog! Kayla’s Blog). She is actually the reason I started my journey into a healthier lifestyle. If you havent heard of her or checked out her workouts, please do so! She is amazing. A little perky at times for my taste, but overall she means well.

But enough about my girl crush on Kayla, below is my modification of the recipe and a few pictures for you to droll over 😛

Ingredients

  • 2 cups of whole-wheat flour
  • 3 cups of carrots, peeled and grated
  • 2 teaspoons of baking powder
  • Pinch of salt
  • 4 eggs
  • 2 teaspoons of cinnamon
  • 1 teaspoon of nutmeg
  • 1 cup of honey
  • ½ cup of coconut oil, melted
  • 2 teaspoons of vanilla
  • 1 cup of applesauce
  • 1 tablespoon of lemon zest

Frosting

  • 1 8oz pack of soy-based cream cheese
  • ½ cup of honey
  • 2 tablespoons of vanilla

Instructions

  1. Preheat oven to 350 degrees
  2. Grease cupcake pan with some melted coconut oil
  3. In a medium bowl mix together the flour, baking powder, salt, cinnamon, and nutmeg
  4. In a separate bowl beat the eggs until foamy
  5. Add honey, applesauce, melted coconut oil, and vanilla extract to eggs and continue beating
  6. Slowly add the flour mixture and continue until everything is mixed well together
  7. Gently mix in the grated carrots and lemon zest
  8. Spoon the mixture into cupcake tin and fill ¾ of the way up
  9. Cook for about 25 minutes, until middle of cakes has set
  10. In a separate bowl, quickly whiskey together cream cheese substitute, vanilla, and honey
  11. Once the cake are cooked and cooled, ice and enjoy!

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❤ the fit bitch

Dairy-free Naner Muffins

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As many of you know by now, bananas are the f*cking tits. I don’t think I can go a day without having a banana, or something cooked with banana. I found this recipe while surfing instagram this past week and let me tell you, I’m in love! ❤  So quick to make and they are perfect to keep in your fridge and grab as a quick snack or have as a side dish to breakfast. Hell you could even pair them with some Nice-cream and go all out for dessert.

Dairy-free, flourless and just the perfect lil treat!

Credit for this recipe goes out to a girl with some great recipes and tips — @effortlyss. I changed the recipe to include peanut butter instead of almond and blueberries along with chocolate.

Ingredients

  • ½ cup of all-natural peanut butter — or your favorite nut butter
  • 1 ripe banana
  • 1 egg
  • ¼ cup of honey
  • ½ cup of oats
  • 2 tablespoons of flaxmeal
  • 1 teaspoon of vanilla extract
  • ½ teaspoon of baking soda
  • Dark chocolate chips
  • Blueberries

Instructions

  1. Preheat oven to 350 degrees
  2. Rub down cupcake tin with coconut oil so muffins won’t stick — or use cupcake liners if you prefer
  3. Combine all ingredients except the dark chocolate chips and blueberries in a blender
  4. Blend until there are no more large pieces of banana in the batter
    • NOTE: The batter will still appear a bit chunky from the oats, but this is what you want!
  5. Spoon the batter into each muffin mold and fill up a third of the way
  6. Sprinkle dark chocolate chips and blueberries on the top of each muffin and use your finger to push them down into the batter a bit
  7. Pop them in the oven for 10-15 minutes, until edges have started to brown and batter has set
    • NOTE: I made mini-muffins the first time and they only take 7-10 minutes to thoroughly cook
  8. Wait for them to cool and enjoy!

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*I like to store mine in the fridge so they are nice and chilled when I go for a quick little snack!

❤ the fit bitch

 

Cocoa Nut Bars

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One of the main reasons I started eating clean was when I realized that all prepackaged food was full of mystery ingredients. I don’t know about you, but there is something unsettling when I can’t pronounce an ingredient in something I’m eating.

Sure, you can buy “all natural, organic” this and that, but let’s be real, that will actually break your bank. When was the last time you walked into a Whole Foods and left feeling great about how much you saved on all those organic groceries? Oh wait, I know the answer to that….Never! A simple way to fix this issue is to start making your own clean and healthy food from scratch.

A couple weeks ago I set out on a mission to create a homemade granola bar recipe. I work long hours at a bar and need something that will keep me fueled and satisfied into the wee hours of the night – I tried bringing in fruits and veggies, but it wasn’t enough. I needed something that would fill my stomach, but not overdue the carbs, sugar, etc. After a little research/trial and error I developed these delicious, semi-gooey, no-bake “Cocoa Nut Bars”

Ingredients

  • ½ cup of chopped almonds (you can either buy pre-chopped or put them in a food processor, I prefer the easy way out)
  • ¼ cup of coconut flakes
  • 1 tablespoon of cocoa powder
  • ½ teaspoon of sea salt
  • 1 tablespoon of unsalted almond butter (I like to use raw)
  • 1 tablespoon of honey
  • 1 cup of oats
  • ½ cup of flax meal
  • 1 cup of pitted Mejool dates

Instructions

  1. Prep: Line a baking pan with wax paper and set aside
  2. Coarsely chop oats in a food processor. You want a good mix of whole oats, pieces and some ground to almost a flour consistency
  3. Add the coconut flakes and chop for just a few seconds
  4. Once ground, mix oats, coconut flakes, flax meal, cocoa powder and almonds in a mixing bowl and set aside
  5. Once you have pitted the dates, put them in the food processor and mix until you get a paste-like consistency
    • NOTE: Don’t be alarmed by the noises the food processor makes at first – I initially thought mine was exploding
  6. Scoop the date paste into the same mixing bowl as the dry ingredients and start to mash everything together with your hands. Don’t even bother trying to use a utensil it won’t work
  7. When the ingredients are mixed as best as you can wash off those hands and put the almond butter and honey into a saucepan on medium heat until melted into a creamy sauce
  8. Let the honey and almond butter sauce cool for just a minute, then pour over your date-oat-cocoa mixture and kneed everything together thoroughly
  9. Transfer mixture to the lined baking pan and use your knuckles to flatten everything to a ¼ of an inch rectangular shape
  10. Once flattened sprinkle the top of the granola with coarse sea-salt
  11. Cover with another sheet of wax paper and put in the fridge to set
  12. After about 30 minutes you can take out the granola and cut it into your desired ‘bar’ size
  13. Store in fridge, and grab on the go at your leisure!

I wrap each one individually in wax paper, then tinfoil so they are my very own pre-packed granola bars 🙂 A little salty and a little sweet, but absolutely awesome!

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❤ the fit bitch

Happy National Pancake Day!

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If you love bananas as much as I do, then you will love this recipe. Simple and easy Banana Pancakes ~ all you need are 4 ingredients…

Ingredients

Pancakes

  • 2 eggs
  • 1½ bananas
  • 1/8 teaspoon of baking powder
  • Dash of pure vanilla extract

Syrup (optional)

  • 1 tablespoon of Greek yogurt
  • ½ tablespoon of PB2
  • 1 teaspoon of almond milk

Instructions

  1. Mash the bananas in a bowl with a fork
  2. In a separate bowl, whisk the eggs, baking soda and vanilla together
  3. Combine all the ingredients into one bowl and whisk together
  4. Bring non-stick saucepan to low/medium heat.
  5. Spoon about a tablespoon of the mixture into the heated saucepan and cook on each side for about 1 minute — until mixture is set
    • NOTE: If you turn the heat up too high the surface of the pancake will burn and the inside will not cook thoroughly
  6. While the pancakes are cooking use a fork to whisk together the ingredients for the syrup

Stack em up, adorn with fresh fruit, PB2 syrup and enjoy!

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❤ the fit bitch

Oats, Oats, and guess what…more Oats!

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If you are not a morning person and struggle to eat breakfast when you wake up, overnight oats will be your best friend. Hell, even if you love breakfast and have all the time in the world, oats will be your best friend. Once you have the main ingredients, you can make oats for breakfast for months at a time before the essentials run out and you will ALWAYS feel satisfied.

Even better, you can make each and every batch of oats unique by changing just a few ingredients. Below is my favorite type of oats, but feel free to experiment and make them your own!

All you need is a mason jar to put everything in for easy ‘on-the-go’ breakfast in the morning. Eat them cold, or stick them in the microwave to warm them up—this is how I like my oats, nice and toasty 🙂

Ingredients

  • ½ cup of oats
  • 1 teaspoon of chia seeds
  • 1 tablespoon of flaxmeal
  • 1 tablespoon of PB2
  • 1 tablespoon of honey
  • ½ a banana, chopped
  • ½ cup of almond milk
  • Water

Combine all ingredients in a mason jar and fill halfway with water. Give it a good shake to mix everything together. Pop it in you fridge and let the magic happen. The oats, flaxmeal and chia seeds with absorb the liquid overnight and by morning you will have a full jar of oats. Top with fresh fruit or eat as is.

NOTE: Oats are perfect for people who practice weekly meal prep. You can make a jar for every day of the week on Sunday, just make sure to only fill them with dry ingredients until the night before you want to have them — then mix in the fruit, liquids, etc.

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***You can add anything and everything you want to your oats. Instead of PB2 try cocoa powder, or in place of honey use applesauce. Just always make sure to include the oats, chia seed, and flaxmeal. The rest is up to your imagination.                                                                                    
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❤ the fit bitch