I don’t know about where anyone else lives, but here in Alaska it feels like fall. The leaves are already changing to gorgeous colors and the weather has cooled off. The weather makes me crave all of the delicious foods that go along with fall. One of which is apple cobbler! I love cobbler but it can tend to have a lot of carbs and sugar depending on how it is prepared. So I set out to make a healthier and SUPER quick version.
For the topping I would normally think to use oatmeal, but since I have been loving these Smart Bars and they are made of oatmeal anyway, they were the logical solution!
1 Detour Smart Bar (Apple or Blueberry flavor)
1/2 apple (any kind)
1 tsp cinnamon
1 tsp stevia
Whipped cream or greek frozen yogurt for topping (optional)
Cut up apple into small cubes.
Add to small ramekin and top with cinnamon and stevia.
Crumble Smart Bar on top of apple mixture.
Bake for 20 minutes at 350. Or microwave for 1-2 minutes.
Overnight Oats are one of my favorite things to make. They are SO easy to prepare and take on the go. I like to put them in cute jars to add to the appeal. I know I have made a few recipes for them in the past but now that fall is here I will be sharing some recipes that are perfect for the autumn season!
Apples and apple pie instantly remind me of fall. They are fresh, juicy and in season. So what better way to start your day than with some HEALTHY apple pie?
Here’s how to make it.
1/3 Cup Oats (NOT INSTANT)
1 TBSP Chia Seeds
1/2 Cup Almond Milk
1 TBSP Vanilla
1/2 TBSP (or more!) Cinnamon
1/2-1 cup Greek yogurt (plain, vanilla or apple cinnamon)
In a bowl, mix oats, milk and chia seeds, cinnamon, and vanilla (you can add stevia if desired).
Cover and refrigerate overnight.
In the morning, layer the oats with your yogurt. If you do plain yogurt you can add additional stevia to sweeten if desired.
Cut up your apple half into cubes. Microwave in a mug for about 30 seconds. Or you can just leave the pieces raw if you like them crunchy rather than soft.
Add apples to oat mixture.
Top with additional cinnamon if desired. You can also add cinnamon granola if you have enough carb macros in your plan.
After quite a long time now of eating healthy, I have tried many recipes for protein pancakes. I have become somewhat of a connoisseur if you will. Some are definitely better than others. I have found that many of the recipes can be dry to the point I can barely swallow them. Others just taste bland and boring. While yet another negative aspect is that many of them take quite a long time to put everything together. Then you have to cook them on low and it can take quite a while before they are ready. That is fine if you are not in a hurry, however on days you are in a rush they usually aren’t going to cut it.
So when I heard about ProCakes premixed protein pancake mix, I was intrigued. With this mix you only have to add milk and an egg. I was a little skeptical at first because of many of my previous experiences but I am pretty open to new things so I decided to give them a shot. I was offered a sample of this mix from ProCakes to try and review (unpaid) so what did I have to lose?
The mix calls for 1 egg and 1/3 cup milk. I mixed the ProCakes mixture with an egg and subbed almond milk. I bet you could probably use just egg whites too if you wanted to cut out some of the fat. As far as cooking they were quite easy to cook compared to many recipes. They were a breeze to flip and didn’t burn easily like many other recipes I have made (though I did burn mine a bit because I was trying to multitask while cooking and left them alone way too long 😦 )
In a few minutes, I had protein pancakes that were ready to eat! I have to say I was very impressed with this mix. The taste was amazing with a light, buttery type flavor. The texture was light and fluffy and not too dense at all. The taste of these was very comparable to “regular” pancakes. It was quite a surprise! I added some blueberries to one of mine as well to see how that would work and it turned out perfectly (some recipes get weird when you add fruit!).
Also, for my Celiac friends, these pancakes are GLUTEN FREE!!!
Did I mention these have no added sugar? NICE!
Overall I was highly impressed with these pancakes and would definitely get them again. If you would like to try some for yourself, the website is: http://www.procakes.com/
*I was sent this sample from ProCakes to give an honest review. I was not paid to endorse the product.
Okay, okay. I know I post a lot of overnight oat recipes. But they are just so simple to make and delicious to eat. Plus, in jars they look so pretty and delectable. For this recipe I wanted to use my Cellucor Corfetti protein powder and make something that tasted similar to a pound cake with berries and frosting. I have to say I was rather impressed with the results of this one.
You may need to tweak the amounts of protein and add stevia as needed as everyone is different. 🙂 Feel free to improvise it as you like. It is easy to mix it up with overnight oats as it mostly always turns out pretty well!
1/3 Cup Oats (Not instant oats)
1 Tbsp Vanilla
1 Tbsp Chia Seeds
1/2 Cup Almond Milk (Or whatever milk you use)
1 Cup Greek Yogurt ( I use plain, you can use vanilla if you like)
1/2 scoop Cellucor Corfetti Protein Powder (or other cake protein powder)
1/4 Cup Raspberries
1/4 Cup Blackberries
Before bed, mix oats, almond milk, chia seeds, and vanilla. Cover and refrigerate.
Mix greek yogurt and protein powder. Mix well to make it very creamy. You can add extra stevia if you like things sweeter (highly recommend liquid vanilla stevia as it tastes amazing!).
In the morning layer oats, yogurt mix and berries in your jar.
Yes I know. Again with the cheesecake. But I love it. And with a recipe this easy I love it even more!! Ingredients
-Small cup Fage non fat plain yogurt
-2 Tablespoons Jello Cheesecake Pudding
-1/2 Graham Cracker or 8 French Toast Flavor Goldfish crackers
1. Mix yogurt and pudding powder.
2. Add mix to fill silicone baking molds.
3. Top with graham or goldfish crumbs.
4. Freeze one hour.
5. Pop out of molds and top with strawberry slices.
This recipe took less than 3 minutes and was very good. Definitely the healthiest cheesecake I’ve ever had!!
Cake. Birthday cake to be specific. I love it. I used to eat those Funfetti cupcakes ALL OF THE TIME. Probably why I gained weight in the past. However I still have a love of cake and that flavor which is why Cellucor’s Corfetti protein powder has been my favorite protein powder that I have tried so far. The flavor is amazing so I knew it would be great for protein pancakes.
Now that it is almost summer here in Alaska (yes we consider 40 degrees and sunny summer! 🙂 ) I have been craving more frozen drinks again. I always like the idea of Starbucks frappucinos but they are just WAY too sweet for me. Not to mention all of the fat and calories which I would rather spend on FOOD then a drink! So I started making these protein frappucinos to get the same type of drink but a LOT healthier!
1 scoop protein powder (any flavor you like!)
1 cup almond milk (or other milk)
1 TBSP espresso powder
1/2 TBSP xanthan gum ( optional but makes it thicker like a real frappucino)
Stevia to taste (Optional.. I don’t use)
Ice cubes (6-7 small or 4-5 large)
Whipped cream (optional)
Mix in a blender protein, ice, milk, espresso powder and xanthan gum. If using xanthan gum mix a few extra seconds to let it fluff up the drink.
Pour into fun jar or mug.
Top with whipped cream!
This is a really simple and quick protein recipe that I like to use when I work out first thing in the morning. Caffeine AND protein in ONE! 🙂