Sneaky Pancakes

OK as you all know I have taken on timed nutrition and it has presented me with some challenges but in the face of them, I have developed some new recipes to help me make the most of it! When I found out that I needed to have a Veggie, protein and a fruit with a teaspoon of fat all as my pre-workout meal at 5:30 am I was instantly worried and then I got to work on what I like to call Sneaky Pancakes.

Yep they are green, nope you don't taste any veggies thanks to baby spinach. I have adored having these each morning. They fill the need in my meal plan and I look forward to them. One of my biggest concerns was feeling too full and not having a great workout because of it. These FIT the bill leaving me energized for my workout not weighed down! 

Please check out my tips at the end of the recipe :) I hope you love them as much as I do and PS if you are wanting to try these for your kids maybe calling them the hulk pancakes might help.. xo 

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Makes 4 servings- about 4-5 pancakes per serving depending on the size. If you use portion fix I count 1 serving as 1 Green, 1 red, 1 purple, 1 teaspoon for the butter

INGREDIENTS 

  • 4 cups of fresh baby spinach
  • 2 ripe bananas
  • 8 eggs
  • 1 teaspoon cinnamon 
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt
  • 2 packets stevia or 1 Tablespoon of Pure Maple Syrup
  • 1/2 cup fresh blueberries 
  • Olive oil spray for the griddle or pan
  • Butter for serving on top 

DIRECTIONS

  1. Place all ingredients in a blender or food processor EXCEPT the blueberries and blend until smooth
  2. Heat pan or skillet on medium-low heat. I do about 325 on my griddle ( you may have to play with the heat a bit. Cook them too fast and hot and you will have a mushy burnt mess) Slow and steady ok. No walking away from these. The batter is thin so expect that an pour slowly. Wait until they are set up before flipping.
  3. Spray with no stick spray and pour batter into a fairly small pancake about 3-4 inches drop on a few blueberries while the batter is still liquid.
  4. Flip pancake once after it is bubbled up a bit and slightly firm. They should be lightly browned when you flip. ( picture below)
  5. Store leftovers in a tight container in the fridge for up to a week. These reheat amazingly! 
  6. Serve with teaspoon of butter over top and ENJOY! 

 

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I love adding the berries because as they heat up they burst and it is almost like a warm jam! YUMMMM! 

BBQ Meatloaf

I LOVE BBQ everything, bbq chicken pizza, bbq southwestern salads and I just have not found a Bbq that is low enough in sugar but I FINALLY came across one and I have found a WINNER. This particular brand I got at wegmans so search your local stores and see if they have it! 

I got to work looking for a family friendly recipe to use this with and I came up with a BBQ meatloaf that the whole family loved! 

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INGREDIENTS

  • 1 Pound of lean ground beef
  • 1/2 cup of plain gluten-free panko bread crumbs ( the whole wheat had sugar in it)
  • 1 tablespoon + 2 teaspoons Worcestershire sauce 
  • 1 tablespoon dijon mustard 
  • 4 tablespoons of bbq sauce ( Dinosaur Bar-B-Que original)
  • 1/2 teaspoon salt 
  • pepper to taste

DIRECTIONS

  1. Preheat 350 degrees and in a large bowl mix ground beef, panko, 1 tablespoon Worcestershire sauce, dijon mustard, and BBQ sauce with salt and pepper. Be sure to not over mix the meat
  2. Line a sheet pan with parchment paper ( less clean up) and shape the meatloaf into a long log shape. 
  3. Mix the remaining bbq sauce, honey and Worcestershire sauce and pour over top the meatloaf
  4. bake for 45 min, slice and serve. if you need you can always add a touch more BBQ after it is done. 

If you use portion fix I counted 1 slice as 1 red, 1 orange ( I did not account for the panko because it is likely about 1 tablespoon per slice) 

 

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. 

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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 

Almond Butter Banana Oat Bars

I have been on the hunt for a good on the go bar in the mornings when life gets crazy and this one is a winner, trust me I have tried many. This one takes the cake! 

Yields 6 bars Containers 1 bar = 1 Yellow 1/2 Purple 2 teaspoons 

INGREDIENTS 

  • 1 1/2 cups quick oats
  • 1/4 cup almond meal/flour
  • 1/4 cup coconut flour 
  • 1/2 tablespoon Cinnamon
  • 1 tsp salt
  • 1/4 cup vanilla protein powder ( sweetened with stevia) this can be omitted if you do not have any it is just for flavor and a bit of Protein
  • 2 teaspoons vanilla
  • 2 ripe bananas  
  • 1/2 cup applesauce
  • 2 tablespoons of PB or Almond butter 

DIRECTIONS

  1. Preheat oven to 350 degrees,  spray 8X8 dish with coconut oil or olive oil spray.
  2. In a small bowl mix oats, salt, cinnamon, flax and almond meal along with protein powder if using, set aside
  3. In a bigger bowl combine mashed banana, applesauce, Almond butter or PB and vanilla mix until combined. 
  4. Combine wet and dry ingredients and mix until combined, pour into baking dish
  5. Bake for about 25 min or until firm and toothpick comes out dry
  6. Allow to cool for about 10 min, cut into 6 even bars wrapping them in parchment paper after completely cooled. Store in fridge.
  7. When ready to eat heat for 20-30 seconds and slather almond butter on top and enjoy!

These can also be enjoyed cold but I love them a bit warm which helps the almond butter to melt over in nicely! These are an amazing quick go to! Recipe adapted from Joy Food Sunshine. 

The BEST Homemade Sloppy Joes EVER!

I love the comfort of some Sloppy Joe sandwiches and so do the kids!!! I developed these because I couldn't find any recipes that didn't include gobs of ketchup or a canned mix that had all the additives I try to avoid in my diet! I want to KNOW what is going into my food, with these simple ingredients it is just as easy as opening a can! I hope you enjoy these messy morsels as much as we do! 

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  • Time 30 min
  • Serves- 4 
  • 21 Day Fix Containers- 1 Yellow, 1 Red.5 Purple 

INGREDIENTS 

  • 1 lb Ground beef ( Grass fed is best, but I also look for no hormones and antibiotics added)
  • 1/2 Red Onion chopped 
  • 1 tsp Salt
  • 1 teaspoon onion powder 
  • 1 15 oz can Tomato Sauce no salt added 
  • 1 tablespoon of minced Garlic ( I use in the jar packed with water)
  • 1 tablespoon Worcheshire Sauce * optional 
  • 1 tablespoon Honey 
  • 1 tsp Siracha 
  • 100% Whole Wheat Sliders 

DIRECTIONS 

  1.  Add Beef, Onion, Salt,and Onion Powder to a pan on medium high heat, sautee until browned breaking up the meat as you go.
  2. Once meat is browned add the rest of the ingredients and bring to a low simmer for about 5-10 min or until thick and warmed through.
  3. Taste for seasoning and add any salt or sriracha at your taste preference.
  4. Serve immediately over and open faced slider, ENJOY!