5 Ingredient Banana Pancakes

 

Happy Sunday y’all! I hope your long weekend is treating you SO well!

There’s something about Sunday mornings that just makes me want pancakes. And about 90% of the time, I resist the urge. But today is one of the days in that 10% where I just need pancakes. Neeeeeed them. So here we are. I made pancakes.

But these pancakes are quite a bit lighter than any regular pancakes from a restaurant or a box! Minimal ingredients, and minimal sugar! And the best part – you can add/remove whatever toppings or mix-ins you want! Today I chose mini chocolate chips, because well just because. 🙂 I went out to the beach early this morning with the team of volunteers to track sea turtles! Definitely one of the coolest things I’ve done – and this was the perfect way to fuel up after!

5 Ingredient Banana Pancakes

1 cup oats
1 banana, mashed
1 egg
1/2 teaspoon cinnamon
1 teaspoon vanilla

I also added 1 stevia packet for sweetness (optional) and a tablespoon of mini chocolate chips! You could also add nuts, berries, raisins, etc.!

Mash your banana first. Then add in the remaining ingredients and mix together until combined into a batter. Heat up and grease a skillet or griddle to low to medium heat (I kept it low to keep the outside from getting too crispy). Once it’s hot, add batter and cook like normal pancakes! Top with natural peanut butter or syrup, and enjoy!!

Hope you guys have a wonderful Sunday! You are beautiful. Thanks for reading!

XO beth

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Zoodles 3 Ways

Hi guys! I hope you’re having the best day! I posted a couple of zoodle pics on instagram and got lots of questions about the recipes, so I decided to share a few of my faves!

Zoodles have become one of my current obsessions. I got a spiralizer last year and used it here and there, but lately I have been using it a ton. It’s so fun! Zoodles – zucchini noodles – are the perfect way to sneak some extra veggies into a meal without compromising a lot of flavor! And it saves a ton of calories!

So, I rounded up my three current, go-to zoodle recipes for you guys. They are easy, delicious, and light dishes that are perfect for a healthy lunch or dinner!

Sidenote – I have also gotten questions about the spiralizer I use, so I snuck in a couple pictures of it! Got it from Amazon 🙂

Zoodles with Tofu

There are several different ways to prepare tofu, but so far I think my favorite is just tossing them in some cornstarch (helps make them crispy) and cooking them in a cast iron skillet. I seasoned them with pepper, garlic powder, and onion powder. Season how you want though! Once you make the zoodles, just toss them in a bit of olive oil and sautee them briefly, until warm. Once the tofu is done, top zoodles with it and add sauce if you would like. You could add tomato sauce or soy saue; I’ve tried both and they add nice flavor!

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Spaghetti Zoodles

This one is probably the easiest of them all. Simply make the zoodles the same way as you did in the previous recipe. To make the spaghetti sauce, brown your meat (I use ground turkey but obviously you can use beef if you prefer!). Once meat is fully browned, add tomato sauce, a little garlic, and Italian seasonings. For added flavor, chop up an onion and cook it with the meat. Stir until thoroughly meat and sauce are mixed and simmer for about five minutes. Top zoodles with the spaghetti sauce and enjoy! (Top with parmesan if you like cheese)

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Pesto Chicken Zoodles

This is one of my all time favorites. Once you spiralize your zoodles, sautee them in a skillet with about a tablespoon of pesto; a little goes a long way! Two tablespoons if necessary. Remove from skillet and set aside. Dice up chicken breast into small pieces and cook in olive oil on the hot skillet. Season with garlic, onion powder, and pepper. While your chicken cooks, dice up a Roma tomato. After chicken is done, top your pesto zoodles with the chicken and tomato. I left it at that, BUT I think this dish would be great with some Feta cheese and olives on top as well!

I hope you guys enjoy! What are your favorite zoodle recipes?! Please share if there are any I need in my life!! Thanks for reading.

XO beth

Egg White Breakfast Muffins

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Hey y’all! I have been spending a lot of time in the kitchen lately, experimenting with healthy recipes and meal prepping! Now that operation honeymoon bod has commenced, I’m trying to take my meal prepping to the next level. Not that I don’t normally eat well regardless of upcoming tropical vacations, but I’m beyond motivated.

And we all know abs are made in the kitchen! Therefore, having healthy meals and snacks on hand helps avoid the temptation of less healthy options 🙂

Now don’t get me wrong… I still give in to those temptations here and there. But being on Team A to Z (the fitness team I joined in Nov. and have loved ever since) the last couple months has really helped keep me accountable and more motivated than ever! **if you have any questions about fitness/nutrition coaching by my trainer please let me know!**

So, I am a huge breakfast person. If I were to have to eat ONE meal for the rest of my life, I’d pick breakfast every single time. And now that I’m increasing my workouts, it’s really important to get plenty of protein! Enter these egg white breakfast muffins! They’re packed with protein and nutrients from the veggies and are so easy to grab on the go when you’re rushing out the door in the morning! Or as a post workout snack! Plus they can be super versatile – if you don’t like the veggies I put in mine, experiment and use ones you love! An easy way to add more protein/calories would be to line the muffin cups with a piece of ham!! I chose not to, but this is a great addition!

Egg White Breakfast Muffins
(Yields about 6 muffins)

1.5 – 2 cups egg whites
1 bell pepper
1/2 an onion
2 cups spinach (use as much or as little as you want honestly)
dash of garlic powder
dash of black pepper
shredded cheddar cheese, if needed (I left a couple of mine without cheese for myself but I like to add a little cheese to my hubby’s!)

Preheat oven to 375. Dice up your bell pepper and your onion. Cook the diced peppers and onions on a skillet until they’re tender and slightly browned; about 5 minutes. While that’s cooking, separate your egg whites if not using from a carton, add in the seasonings and stir, and pour into muffin cups. *If lining with ham, do that before pouring egg whites in! Roughly chop your spinach. Sprinkle a handful of peppers and onions into each muffin. Sprinkle in spinach. Top with cheese, if using. Bake at 375 for about 25 minutes, or until eggs are cooked! Enjoy!

Hope your Saturday is as awesome as you are!

XO beth