breakfast: pumpkin butter banana oats with roasted cranberries and homemade cinnamon PB
Oats mixed with pre-baked cinnamon apples and dried bananas. Topped with natural PB and a cup of hazelnut coffee on the side for breakfast this morning.
breakfast: 2 egg omelette with broccoli and parmesan asaigo cheese with roasted yukon potatoes and tomatoes on the side. Greek yogurt and berry bowl for some refreshment with ginger honey and fresh mint leaves!
I found this yummy recipe in my favorite magazine, Cooking Light and decided I’d give it a shot as a healthy dessert!
Lemon Curd with Berries
What You’ll Need:
2/3 cup sugar
1/2 cup fresh lemon juice (juice from two lemons)
1/4 cup fresh orange juice (juice from one orange)
1/8 tsp salt
6 egg yolks
3 tbsp butter (cold, cut into pieces)
2 tsp lemon rind (rind from about 1/2 lemon)
graham cracker crumbs
1. Combine the sugar, lemon juice, orange juice, salt and egg yolks in a sauce pan and whisk. Set the burner to medium and cook until it thickens, approximately 6 minutes.
2. Remove from heat and stir in the butter and lemon rind. Stir until butter is melted and well mixed.
3. Pour into a medium bowl (cover with plastic wrap!) and refrigerate for at least two hours.
4. Spoon 2-3 tablespoons into a cup and top with berries of your choice and graham cracker crumbs. At first I thought 2-3 tablespoons sounded like it wasn’t enough for a dessert, but this is just a sweet, decadent dessert that you don’t need much of.
In case you were curious: Cooking Light lists this as 174 calories with 8g of fat. Not great, but DAMN these are good.
When I finished making this I felt like it was kind of a waste to throw away six egg whites. My first thought was to make champagne or wine cupcakes, because that recipe calls for six egg whites. However, since I wanted to try something new, I decided to make meringue cookies! Super cute and yummy.
Protein Powder Banana Bread
Just like the zucchini bread
- 3 egg whites or 6 tablespoons of egg beaters
- 1 teaspoon vanilla
- 1 teaspoon baking power
- 1/3 cup oatmeal
- Sprinkle of cinnamon
- 1 scoop vanilla protein powder
- 1 ripe banana, mashed
- Optional - 2-3 packets of truvia or stevia sweetener
- Optional - chocolate chips
- Preheat oven to 350 degrees. Spray your individual baking tin with nonstick spray. Mix all your ingredients together and poor into sprayed pan.
- Bake for about 20-30 minutes or until tooth pick comes out clean when inserted.
This was so delicious. I am happy I tried it for breakfast. I used less oatmeal then the zucchini because I’m really not supposed to be eating oatmeal on a paleo diet. But it’s healthy! & delicious. I want to eat like ten more!
About 365 calories a loaf (the individual 5 x 3 x 2 pans)
Clean Eating Brownie Waffles
by The Gracious Pantry
(Makes approximately 14 waffles)
- 1 1/2 cups whole wheat pastry flour
- 1/2 cup cocoa powder
- 1 tbsp. baking powder
- 1 tsp. cinnamon
- 1/4 tsp. salt
- 1/4 cup wheat germ (I used raw wheat germ, but any kind will work)
- 1 3/4 cups unsweetened soy milk (you can also use non-fat or low-fat milk)
- 2 ripe bananas
- 2 whole eggs
- 2 tbsp. safflower or canola oil
- 1 tsp. vanilla extract
- 3 tbsp. honey
Step 1 – Place a flour sifter in a large mixing bowl, and place all your dry ingredients, except for the wheat germ, into the sifter and sift.
Step 2 – Add your wheat germ to the bowl and blend well with a whisk. (You could put your wheat germ in the sifter like I did, but you’ll find out quickly that it doesn’t sift well.)
Step 3 – In a separate bowl, mix all your wet ingredients. I used a hand blender to blend everything into a smooth liquid.
Step 4 – Pour your wet ingredients into your dry ingredients, and blend with a whisk. Don’t over mix, but do get out any clumps you see.
Step 5 – Pour a little in at a time. Use a spatula to help it spread. You don’t want to go to heavy, or you’ll end up like me with batter oozing out the sides. Less is more here. Trust me.
Full article: http://www.thegraciouspantry.com/clean-eating-brownie-waffles/