Blueberry Bread Pudding

As I have tried to reduce gluten and dairy in my diet due to a PCOS diagnosis I rolled my eyes hard because well I LOVE both of those things. Like C H E E S E come on! But I realize that my body may not like all the things that my tastebuds do. So I have started testing some new recipes and OH MY is this a winner!

Dairy-free, gluten-free, and no refined sugar and you could NEVER tell the whole family loved it so much it was requested for a warm breakfast again this week, I was happy to make it since it comes together in about 8 minutes. This casserole takes an hour to bake but since that is the hands-off time it’s very easy!

Perfect for fall/winter mornings and meal prep because it reheats like a DREAM!

I have this as a plate it breakfast adding protein on the side like some nice chicken sausage or my Superfoods on the go!

Ingredients

• Ingredients 8 large eggs lightly beaten

• 2½ cups unsweetened almond milk

• ¼ cup pure maple syrup

• 1 tsp. pure vanilla extract

• 1 tsp. ground cinnamon

• ¼ tsp. sea salt (or Himalayan salt)

• 8 slices low-sodium sprouted whole-grain bread cut into 1-inch cubes

• 3 cups fresh (or frozen) blueberries

• Nonstick cooking spray and Hot water

Directions

1. Combine eggs, almond milk, maple syrup, extract, cinnamon, and salt in a medium bowl; whisk to blend. Set aside.

2. Place bread and blueberries in a 13 x 19-inch baking dish that is lightly covered in spray. Top with egg mixture; mix well to blend.

3. Preheat oven to 350° F. Place baking dish in roasting pan. Add water to roasting pan to come an inch up the side of the baking dish. (Baking dish will be sitting in water.) Tent aluminum foil over roasting pan so that foil does not touch bread pudding. Cut two slashes in foil to allow steam to escape. Bake for 35 minutes. Remove foil. Bake an additional 35 to 45 minutes, or until bread pudding is puffy and custard is set. Cut into eight pieces. (be very careful removing from the oven as the water in the roasting pan will be VERY HOT)

Sweet Potato Pancakes

I LOVE being part of an online community of ladies who are like minded working on their fitness like me. Not to say we are perfect, we share our successes and struggles but we also follow the same meal plan and share recipes! 

One of the ladies posted a sweet potato pancake and I thought WOW what an amazing idea. Sweet potatoes are the most nutrient dense carbs you can eat. I am always looking for new ways to have them hence all of the recipes on here featuring them. 

This one deserves a special spot in your recipe collection! Kids and adults love them and if you would like to make these Sneaky pancakes you can absolutely add baby spinach to these and get in an extra veggie for you and the kids! 

These are sweet enough without maple syrup so for me it is just a teaspoon of melted butter on top... YES... butter is ok! We all need healthy fats. I know some people still can get past it but I promise...coming from the lady who lost 50 lbs and has kept it off real butter is ok to eat. If you are still eating butter from the tub PLEASE do yourself a favor and ditch it! With all the love in the world STOP. If it is man made I want you to think Chemical SH!T storm. K.... OK. 

I love to double this recipe because they go quick! This recipe serves 4 3-4 pancakes per serving depending on the size you make them! 

For those who follow Portion Fix - 1 Red, 1 Yellow, 1 tsp ( if you add spinach this would also be a green and perfect as a pre or post workout meal for 80-day obsession)

INGREDIENTS 

• 2 cups of cooked mashed Sweet Potato
• 8 Eggs
• 1 Tablespoon of Pure Maple Syrup
• 2 packets Stevia
• 1/2 Tablespoon Cinnamon
• 1 teaspoon pure Vanilla Extract
• 1/2 Teaspoon of salt 
• Coconut oil spray or Olive oil spray

DIRECTIONS

1.  Heat skillet or preferable a griddle to medium heat ( not too high or they will burn.)
2. Place all ingredients into a blender or food processor and blend until smooth
3. spray skillet with coconut oil spray or olive oil spray, then pour about 1/4 cup of batter onto skillet. 
4. The batter is runny so pour slowly and allow to set up before flipping

These would be wonderful with sliced banana and drizzle of melted Almond or PB over them, and don't forget they can be sneaky by adding in that spinach which I often do because who doesn't need to sneak extra veggies in! 

PB & Jelly Oatmeal

I love Peanut butter and jelly just like the next person but its what my kids eat these days not mama! I kicked it up to the adult knotch with these PB and J oats for a super fast simple breakfast or great snack! 

I hope you enjoy these as much as I do! 

To make this an easy breakfast idea you can take 1/4 cup quick oats and place them into a snack size baggie with a pinch of salt and cinnamon and they will be ready to dump in a bowl and add PB Berries and liquid for a simple breakfast. To Make it even faster choose blueberries, rasberries or blackberries for no chopping. 

Portion Fix Containers - 1 yellow, 1 purple 2tsp

INGREDIENTS

• 1/4 cup of quick oats dry
• a pinch of salt ( do not skip this step)
• 1 or 2 teaspoons of honey or 100% pure maple syrup
• 2 teaspoons of crunch almond butter ( you can use PB or smooth but crunch almond butter is the best combo I have tried)
• 3/4 cup fresh berries of choice 
• Hot water I like my oatmeal a bit thicker so add for you desired consistency 

DIRECTIONS 

1. Put dry oats, salt, cinnamon, almond butter and sweetner of choice in a bowl add hot water for your desired consistancey.
2. allow the oatmeal to sit for 1 or 2 min, stir well and top with berries
3. ENJOY 

Clean Pumpkin Spice Coffee Creamer

Ahhhhhh YES! That moment you step outside and the air is crisp and cool and you know that fall is on its way! The first thing I think about is Leggings, boots, scarves and Pumpkin EVERYTHING!!!!!!! There is something comforting about a warm beverage first thing on a cold morning, I love it! What I don't love is feeling deprived, I also don't love the Pumpkin Spice Coffee Creamers in the store that are full of crap and chemicals that our bodies do not need. I am passionate about developing recipes that fit my meal plan and keep me satisfied with every season! I hope you love this one as much as I do! 

Hands on time: 10 min  Containers- 1 Yellow ( as a treat 3 times a week)

INGREDIENTS 

• 1/3 cup Pumpkin Puree ( NOT pumpkin pie filling)
• Pinch of salt
• 2 1/2 Teaspoons of goof quality pumpkin pie Spice blend 
• 2 tablespoons of Coconut Sugar
• 2 Tablespoons of 100% Pure Maple Syrup
• 1-2 packets of Stevia 
• 1 1/2 cups whole milk ( can use 2% also)
• 1/2 cup Half and Half
• 1 tsp real vanilla extract ( with no corn syrup in it) 

DIRECTIONS 

1.  Place pumpkin spice in a sauce pan on low heat and toast spices for about 30 seconds until you can really smell them stirring with wooden spoon often
2. Add  pumpkin, maple syrup, coconut sugar, stevia and pinch of salt stir for another 30 seconds or min until all flavors are incorporated into pumpkin.
3. Using a whisk, slowly whisk in cream and milk to the pumpkin mixture until it is fully incorporated and smooth. 
4. Add the vanilla
5. Store in a mason jar or container with a lid in the fridge, shake before every use. Keeps for 7-10 days. ENJOY! 

--------> feeling a bit naughty try adding some Whip to the top of the coffee as a nice treat. I like to use TruWhip because it has no hydrogenated oils and no corn syrup. I found mine at Wegmans and I know Whole Foods carries it too.

French Toast Pancakes

Sunday morning bliss!!!! These pancakes come together in a snap in the blender! Literally blend and pour, you can freeze them and have them whenever the craving for some pancakes hit while still staying on track. Let's face it, we all want to eat pancakes but the traditional pancake does nothing for us other than taste good. When I saw this recipe, I was VERY hesitant to try it, I mean look at the ingredient list. It does not scream, yummmmm! But hang on sister because they are so crazy good even the kids love them. 

Makes 8-10 pancakes, serving 3-4 pancakes Containers- 1.5 red 1 yellow .5 purple (optional for berries) 

INGREDIENTS 

• 1 cup egg whites 
• 1 cup whole grain oats ( I used Trader Joe's Gluten Free Oats)
• 1 cup cottage cheese 2 or 4%
• 1 tablespoon Cinnamon 
• 1 packet of stevia
• 1/4 tsp salt 
• 1 tsp pure vanilla extract 
• Optional berries of any kind 
• 100% pure maple syrup
• Coconut oil spray

DIRECTIONS

1. Blend Oats, stevia, salt and cinnamon in blender until it looks like a flour
2. Add Vanilla, eggs and cottage cheese and blend till smooth
3. Pour batter onto a pre-heated griddle or pan sprayed with coconut oil spray, flipping after 2-3 min or until golden brown. 
4. Serve immediately, top with berries and syrup
5. If making multiple batches, freeze on a cookie sheet and transfer to a freezer baggie, heat in microwave for 20-30 seconds to reheat or pop in the toaster for a crispier pancake. 

* These are equally delish with some peanut butter spread on them after being toasted and eaten on the go for those busy mornings. The kids love them and they are getting a ton of protein and don't even know it!  ENJOY!