 Life has been extra interesting this week, and I've had to get more creative with food combinations to get our fridge cleared out in time for our move next week.
Breakfast has been my main focus to use up frozen fruit and greens, and this combo came together using some frozen black grapes, peanut butter and some other tasty ingredients. It also kept me full for a good while as I packed and chased after my 2 year old! Heres the recipe ☺️📄👇 You will need: 2 ripe bananas 1/4 cup raw oats 1 tbsp peanut butter 1/2 cup black grapes 1 cup frozen mixed berries 2 scoops orgain Creamy Chocolate Fudge protein (or other protein powder of choice) 2 cups baby spinach 8-10 oz unsweetened almond milk (if using all frozen fruit you may need extra liquid so the mixture is not too thick) 👍 Combine all ingredients in a blender, mixing until smooth and creamy...makes two healthy servings (I shared this with my son, and he really enjoyed it!) Toppings: For this smoothie I used cacao nibs, hemp hearts, raw oats and some flax seed (can't forget the banana garnish ☺️) Feel free to use others as you prefer, like pepitas, flaked coconut or fresh sliced berries!
0 Comments
 Its been a hectic couple of months, with a lots of ups and downs and no signs of slowing down for at least another month! I can say one thing is for sure...there's always time for pancakes! Breakfast is my favorite meal, both to eat and prepare. Thankfully, the Flap Jacked Protein Pancake mix takes the guesswork out of breakfast, and I'm able to add a variety of ingredients to customize the meal for my tastes that day. Here's today's recipe, Enjoy! You will need: 1 1/2 cup Flap Jacked Buttermilk Pancake Mix 2 tbsp sliced almonds 1/2 tsp cinnamon Dash of salt 1/2 cup unsweetened almond milk 1/2 cup cold water 1/2 tsp vanilla extract 1 tsp olive oil First combine all dry ingredients, including the almonds. Then add in all the wet ingredients, mixing with a whisk just until combined. Set aside to rest while preheating a pan or griddle to medium low heat. Spray pan lightly with olive oil, then pour about 2 tbsp of the batter per pancake. Flip each cake when bubbles start to show through the batter on top, then cook for another minute or so until browned. Repeat until all the batter is gone! Makes enough for 4...enjoy topped with a little maple syrup or honey, fresh fruit and a side of turkey bacon! 🤗  My Fitness Pal Information 👇  |
AuthorKelly is a loving wife, mother, veteran, life-long athlete, personal trainer, and self taught cook with a passion for helping others. She hopes you will be inspired to live a healthier lifestyle while enjoying delicious meals cultivated in her home, and shared at your own tables. Archives
December 2020
Categories |
RSS Feed