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. 

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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! 

Raspberry Lemon Greek Pops

I have been so ON POINT with my nutrition but I knew it was comming, my cycle! Yep I am not ashamed to talk about this! I LITERALLY NEED something sweet during this time and I am right in the middle of a 3 week rapids results program and I do not want to ruin my results with some bad choices just because of a hormone spike! 

So I went searching and found this recipe that I adapted to fit my needs and I had one of these suckers at 4:00 in the afternoon walking out to get the kids off the bus! I was a happy lady! It's no chocoalte but its yummy, sweet and got the job done... and MEAL PLAN APPROVED. YEP 

If following the Portion fix - 1 pop is 1/2  red 1/4 purple makes 4-6 pops

INGREDIENTS

  • 2 Cups Okios vanilla Greek yogurt 
  • 1 lemon zested and juiced
  • 1 cup fresh raspberries
  • 1 packet stevia
  • 2 tablespoons of water 
  • popsicle molds 

DIRECTIONS

  1.  Blend raspberries with water, lemon juice, and zest plus the stevia until it is a puree 
  2. Place the Greek yogurt in a bowl and add the raspberry mixture and swirl it around not fully combining it. 
  3. Pour mixture into molds, freeze for al least 2 hours or overnight! 

Honey Mustard Chicken

I love a fast east dinner! I used to eat these Rold Gold pretzels that were honey mustard flavor..basically, I am a sucker for anything honey mustard! 

This recipe I baked in the oven it was so easy to mix, make and go! Next time I will for sure throw them on the grill because this was good but I bet it would be a million times better grilled. Now that the weather is nicer I am definitely having it!

CONTAINERS- 1 orange 1 red

INGREDIENTS 

  • 4 Boneless skinless chicken breasts
  • 1/2 cup honey or 1/4 cup honey and 1 packet of stevia 
  • 1/4 cup of yellow mustard
  • 1/4 Dijon mustard 
  • 1 tsp Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1 teaspoon smoked paprika ( regular works great too)
  • salt and pepper to taste I use about 1/4 tsp salt
  • Olive oil spray

DIRECTIONS

  1.  If using the oven Preheat to 350, spray a baking dish with olive oil spray, set aside
  2. In a bowl combine honey, mustard, Italian seasoning, salt, pepper, garlic, and paprika 
  3. Toss chicken and sauce together then place all the sauce and chicken in the prepared dish.
  4. Bake for 30 min turn chicken and bake for 10 more min

( if using thinner chicken please reduce cooking time to about 25 min) 

For grilling, I usually cut the larger chicken lengthwise in half and cook about 10-12 min until done allowing them to rest on the counter for a few min before cutting into them otherwise you will lose all of your juices. 

Healthier Chocolate Chip Banana Bread

Healthier Banana Bread! I have tried my fair share of flops from not tasting good to being totally mushy in the middle BUT let me tell you this one was amazing!!! Had the perfect texture and taste, the house smelled amazing and the whole family loved it! Don't forget to Share!

 

Prep time 10 Min  Bake time 55 Min Containers- 1 slice is 1 yellow container for a treat swap

Ingredients

  • 1/3 Cup melted coconut oil
  • 1/2 Cup honey
  • 2 eggs
  • 1 cup of mashed banana ( about 2 1/2 -3 ripe bananas)
  • 1/4 cup milk
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 3/4 cup white whole wheat flour ( or regular whole wheat)
  • Optional - 1/2 cup dark chocolate chips ( I like enjoy life brand)

Directions

 

1. Preheat oven to 325 and spray 9 x 5 loaf pan with coconut oil.

2. In a kitchen Aid or large bowl wisk honey and coconut oil, Add the eggs then that bananas and milk to until combined.

3. In a separate bowl combine flour, baking soda, salt and cinnamon.

4. Add flour mixture slowly to the banana batter, until it is all incorporated, do not over mix. If using fold in chocolate chips or nuts gently

5. Pour into greased pan and bake for 55 min or until a toothpick comes out clean, allow to cool and ENJOY!

 

I sent this with the kids for afternoon snacks for school and they gobbled it up!

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!