GREEN AND CLEAN 'PANCAKES'

This recipe goes wayyy back for me. I used to eat these when I was training for a fitness competition because my trainer wanted me to have a balanced meal of healthy fats, complex carbs and protein to start my day.

I don't know what happened but I completely FORGOT about these pancakes somewhere along the way and for whatever reason I thought to make them the other day and suuuure enough, the addiction is BACK. 

I probably burnt myself out on them last time haha and I'm probably about to do that again because I'm a creature of habit and I've already had them every morning for like 10 days in a row.

I've been sharing a picture on instagram at LEAST every other day and you guys have been asking for the recipe so here it is!! It's SUPER EASY. 

WHAT YOU'LL NEED:

- 2 Egg whites 

- Spinach

- 1/3 cup dry Oatmeal

- Crunchy, organic, no salt added almond butter (I find the best prices at Trader Joe's)

- Organic Agave Syrup

- Raspberries

- 1 TBSP Coconut oil

DIRECTIONS:

1. Add 1 TBSP of coconut oil to a frying pan and turn heat on to medium.

2. Meanwhile, blend two egg whites, 1/3 cup of uncooked oatmeal and a large handful of spinach in a blender until the spinach is chopped up.

3. Use a spoon to pour the mixture into the frying pan, making TWO pancakes.

4. Cook on medium heat for 5 minutes, then flip and cook for 5 minutes on the other side. 

5. Remove from pan, cover each pancake with almond butter, raspberries and agave!

GINGER COCONUT SCONES AND A SKINNY SKINNYYYY PEPPERMINT MOCHA

Photography and creative director: The Eternal Child

Easily download the recipes here:

In honor of the Holidays, The Eternal Child and I teamed up to bring you guys some healthy versions of the famous Peppermint Mocha that everyone is running to Starbucks for PLUS an AMAZING coconut and ginger scone (with frosting - because it's cheat month sooo why the hell not).

I'm not normally a huge fan of sweets but when the craving does finally hit, I'm usually the person that prefers a gluten free cookie with almond milk rather than a fist full of M&M's, you feel me?

I like it to feel like a treat but I don't like feeling like I'm just eating bags of sugar for the hell of it, ALSOO that just makes me feel like complete crap afterwards. 

That's why when we created this recipe we tested it out a few times to see what worked and what didn't. Originally we tried using gluten free flour but apparently that tends to make whatever your baking turn out SUPER dry so we swapped it out for almond meal and coconut flour and found the perfect balance. 

COCONUT & GINGER SCONES

HERE'S WHAT YOU'LL NEED 

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1 Cup Almond Meal

1 Cup Coconut Flour

1/2 Cup Coconut Flakes

2 Tsp Ground Ginger

1/2 Tsp Cinnamon

1/2 Tsp Baking Soda

1/8 Tsp Salt

1/2 Cup Almond Milk

3 Tsp Maple Syrup

1 Tbsp Coconut Sugar

1 Tsp Vanilla

5 Tsp Coconut oil

1 Cup Apple Sauce

2 Eggs

DIRECTIONS:

1. Preheat the oven to 350-degrees F/180-degrees C.

2. In a large bowl, combine all dry ingredients and stir to mix. 

3. In a small bowl, mix all wet ingredients.

4. Pour the wet mixture into the large bowl with the dry mixture and combine until dough forms. 

7. With your hands, take the dough and shape it out into 1/2 inch thick triangles and place onto a lined baking sheet. For the round ones with toppings, make the formation then add pieces of shredded coconut and ginger, then drizzle with maple syrup. 

8. Bake for 15-20 minutes, keeping an eye on them after 10 minutes, or until golden brown around the edges.

9. Let cool for 10 minutes. 

ROYAL ICING INGREDIENTS: 

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- 2 lb Bag of Powdered Sugar

- 1/2 Cup Meringue Powder

- 1 Cup Water

DIRECTIONS:

1. Add the Meringue powder and water into a bowl and beat for a few minutes until it's frothy. 

2. Add in the sugar and mix together slowly until all the liquid and powdered sugar is combined. 

3. If you have a stand mixture, set it at a medium-high speed and beat it together for 4 minutes with the paddle attachment, don't forget to set a timer!

4. Your icing should have semi stiff peaks (see the photo!) when it is ready, not floppy peaks!

5. If the icing is not quite stiff enough, then watch closely and beat for one more minute and check again. 

6. Icing not thinned with water (made with meringue powder can be kept on the counter top for a week or so, it may require a little remixing after a day or two as the water can separate at the bottom of the bowl.

Now let's quickly go over maybe the best part?? 

THE SKINNY SKINNYYYY PEPPERMINT MOCHA

I am obsessed with this and sooo stoked that The Eternal Child took me back to the basics with this festive drink that tends to turn into like a million calories when you get it from other places. There are only THREE ingredients in this gem. And you can make it for super cheap.

HERE'S WHAT YOU'LL NEED: 

- 1 Tablespoon of cacao powder (we got ours from Trader Joe's - as usual)

- 1 Cup Vanilla Almond Milk

- 1/8th Teaspoon of Peppermint Extract 

DIRECTIONS: 

1. Heat the almond milk up on the stovetop on LOW heat, slowly whisk in the cocoa powder and the peppermint extract. 

2. Simply pour yourself 1/2 a cup of coffee and fill the rest up with your peppermint mocha mixture!

We literally had like 4 cups of coffee the afternoon we worked on this because it was just so damn good, and I had like 3 scones probably by the time we were done so PLEASE go enjoy yourself. 

Make some for your family to have or bring some to your friends:)

Oh, and enjoy that SKINNY peppermint mocha whenever you want because you're saving yourself TONS of calories simply by not getting it from Starbucks, and it's SO easy!!

Talk soon :) Let me know if you make these by commenting below and don't forget to head over to The Eternal Child to see more pictures and get lost in her other amazing recipes. 

SWEET PROTEIN OATS

These oats have everything you need to get going on your morning. I used to make these in 5 minutes once I got the hang of it and LOVED it because I was making breakfast quickly and knew that I was getting a super nutritious breakfast in with no BS.

This is always my go to when people ask me for breakfast ideas so I wanted to share it with all of you guys ! :) You're getting you protein which helps you feel fuller faster, your healthy carbohydrates which gives you lasting energy, and REALLY nailing that sweet tooth with the almond butter, stevia and strawberries. 

Heres what you'll need:

- 2 Egg Whites

- 1/2 Cup Oatmeal (I use Gluten Free from Trader Joes)

- 1 TBS Almond Butter

- 1/2 Packet of Stevia

- Cinnamon (or Pumpkin Spice!)

- 3 Large Strawberries

I know you might not have all these things right now so you're thinking you don't want to go to the store to buy all this stuff just to have breakfast, BUT, you really only need to buy all these things once and it will make you A TON of servings :)

Steps:

1. Bring 1 cup of water to boil in a pot.

2. Once boiling, pour in 1/2 cup oatmeal, reduce heat to low/medium and pour in cinnamon (or Pumpkin Spice! That;s what i've been using lately, SO GOOD!)

3. The weird part. Crack in two egg whites to your pot of oats and stir. This is where you get your protein! The oats will start to get fluffy, this is normal!

4. As this is cooking, chop up your strawberries.

5. Add the strawberries to the oats, along with the almond butter.

6. Top 1/2 packet stevia and enjoy!

ENJOY!!

LEEK, RED ONION AND HALLOUMI OMELETTE - Ellie's Soul Food (Guest Post)

Ellie’s Soul Food is giving us a super yummy idea for breakfast this week! I love omelets but sometimes for whatever reason it can be hard to think of what might taste good.

I’m a topping person...I want EVERY topping on my fro yo and EVERY topping on my pizza so I like when I can have a go to recipe that tells me what works! Or else I would put my whole fridge in this thing. Wanna go even healthier? Try egg whites!

Guest Writer:

I woke up ravenous  one morning and was totally over my usual breakfast so I looked to see what I had left in my fridge..and this dish really did go from rags to riches. I only had 20 mins before I had to get out the house so this really can be boshed out!!!

Eggs are a favourite of mine - packed full of protein they keep you full for long periods of time and what ever you put with them they take on their flavour. So sweet onions and cherry tomatoes with salty halloumi and lovely leeks to top it of was sure to be a good thing.

Serves 4:

• 1/2 leek
• 1/2 medium red onion
• 6 cherry tomatoes
• 150g hallomui
• 6 eggs
• splash of rice milk
• Sea salt and black pepper
• pinch of chilli flakes - optional

Instructions:

• Preheat grill and oven to 180°C / 356°F
• Wash all vegetables
• Cut leeks and red onion into small pieces
• Heat 1 tbsp of extra virgin olive oil on medium heat in a non stick pan - chuck leeks and red onion in - cook for 8 mins

• Meanwhile cut 6 cherry tomatoes in halves and halloumi into cubes - add to leeks and onion
• Crack 6 eggs into a bowl add a splash of milk and season well with salt and pepper (+chilli optional) - whisk
• Pour egg mixture evenly over vegetables in pan - cook for a further 5 mins on medium heat
• Then place pan in oven under grill for 6 mins so mixture is cooked through
• Bish - Bosh - Bash -- YOUR DONE!! Eat up!!

FoodLove: Halloumi

FoodLoveFact: Full fat halloumi has 6g of protein per oz compared with the reduced fat halloumi of 8.1g. Get REDUCED FAT all the way!!!