One Word: Delicious! 

This is L's and my favorite smoothie so far! 

Strawberry Banana Smoothie

L and I have been on a smoothie kick lately and these last couple we have tried have been DELICIOUS! We've been using them as a quick and healthy breakfast and L drinks it like crazy! She'll drink the whole thing before I even get started on mine and she hasn't even been asking for a snack before lunch (which is crazy because she loves her snacks!)

Chocolate Cinnamon Protein Pancakes

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Cinnamon, chocolate and protein...yes please! These pancakes are delicious and healthy; I never thought those three words would go together! My three year old gobbled these up and they were the perfect amount of sweet. They taste like yummy homemade pancakes and I think I found the new morning request. 

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Serves: 2

Calories: 164

Total Fat: 3 g

Cholesterol: 0 mg

Sodium: 175 mg

Potassium: 258 mg

Total Carbs: 25 g

Protein: 11 g

Contains Vitamin C, Iron, Calcium and Vitamin A

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Ingredients:

1/2 cp oats

1/3 cp egg whites, 2 large eggs

1/2 overly ripe banana

1 tps cinnamon

1 tps vanilla extract

1 scoop vanilla or chocolate protein powder 

1 tbs unsweetened yogurt

1 tbs water

Recipe:

1) Place oats in a blender and pulse until oats are very fine

2) mix all ingredients into mixing bowl until pancake batter consistency 

3) Pour mixture onto preheated and greased griddle and cook each side until middle is no longer runny

Serve with fruit and top with powdered sugar, syrup or peanut butter

What would I do differently? I think next time I'll add blueberries into the pancakes! Yum! 

Thanks Mckenzie for the picture! 

Clean Egg, Spinach and Asparagus Muffin

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I love breakfast! I am always hungry when I wake up and always want something hearty but do not want to take the time to find a recipe that has a million steps. So because we have chickens, I always have eggs. Hardboiled, scrambled, you name it, we make it.  So I wanted a recipe that could use fresh herbs, be simple, be tasty and fill me up! Today I came up with Clean Egg, Spinach and Asparagus Muffins, and you guys, they are delicious! 

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Servings: 2

Calories: 81.3

Total Fat: 3 g

Cholesterol: 93 mg

Sodium: 196 mg

Total Carbs: 4 g

Protein: 14 g

Contains Vitamin A, Vitamin C, Calcium and Iron

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Ingredients:

5 egg whites

1 whole egg

2 cups fresh spinach

1/4 cup asparagus

2 tbs red onion

1tbs fresh basil

1 tps fresh oregano

sprinkle of sea salt and pepper

Directions:

1) Preheat oven to 375 and coat a large muffin tin with spray. Set aside.

2) Crack egg whites into a mixing bowl and whole egg into a mixing bowl

3) In a saucepan, over medium heat, add spinach until just wilted ( comes out to be around 1/2 cup wilted spinach) Place on paper towel and lightly press until damp. Add to egg mixture

4) Mince basil and oregano, roughly chop asparagus and onion. Add to egg/spinach mixture.

5) Sprinkle sea salt and pepper into mixture

6) Bake for 30 minutes or until toothpick comes out clean

 The tops look "runny" but I promise they are not and will get even firmer as they cool off. 

They keep in the fridge in a ziploc for one week or you can freeze them and they reheat :)

I especially love this recipe because the muffins stay together so well! You can put it in the fridge, reheat it and give it to your kids on the way to school or on your way to the gym or work.