Fruity Mancakes

Ok, these may not sound amazing but don’t doubt me yet....

Here’s the thing – they’re so versatile! You can add more or less oats…you can do just eggs, just egg whites or a combo of egg and egg whites…all depending on your own preferences and goals! 

I’ll share with you the 21-day fix/Insanity Max: 30 approved recipe I use along with my husband’s.

WHAT YOU NEED

Her recipe (21 day fix approved) – Yields 4-5 pancakes

• 1/4 cup quick oats – 1 Yellow
• 4 Egg whites – 1/2 Red
• 1/2 cup berries or 1/4 of a banana – 1/2 Purple
• 1 tsp. vanilla
• 1 tsp. cinnamon

His recipe – Yields 12 pancakes

• 1.5 cups oats
• 6 Egg whites
• 1 Egg
• 1 banana or 1 cup berries
• 1 tsp. vanilla
• 1 tsp. cinnamon

WHAT YOU NEED TO DO:

• Preheat pan to medium heat.
• Combine the Egg/Egg whites, oats, vanilla and cinnamon. You can do this in a bowl if you want to leave the oats ‘whole’ or in a blender if you like a smoother, more pancake-like consistency. Stir or pulse a few times to combine.

• Add fruit and pulse until you get the desired consistency you like!
• Using a 1/4 cup, pour into pan, cooking each side about 2 minutes or until you see the edges forming. Flip once. Let cool and store in air tight container or eat immediately!

The one thing I LOVE about these is that you can eat them hot or cold, in the car, or running around – which fits my lifestyle perfectly!!! 

Honestly though – you can’t go wrong! They’re so tasty!

If you’re ever looking for more clean eating meal ideas, tips, recipes or just motivation – join my next health and fitness accountability group! I’m a big believer – there’s power in numbers!!

XOXO,

SJB

Beachbody Coach 

Apple Cinnamon Oatmeal

I am so excited that I found a oatmeal recipe I LOVE! With having no time in the morning to cook a gourmet breakfast anymore, this is great since I can make this the night before and let it sit in the fridge until the next morning.

Ingredients:

1/4 cup uncooked old fashioned rolled oats

1/3 cup almond milk

1/4 cup low fat greek yogurt

1 1/2 teaspoons dried chia seeds

1/2 teaspoon cinnamon

1 teaspoon honey

1/4 cup unsweetened applesauce or enough to fill the jar.

In a 1/2 pint jar or 1 cup jar put in the oats, milk, greek yogurt, chia seeds, cinnamon and honey.  Put the lid on and shake that up!  Open up the jar and add in the applesauce to the top, cover and shake.  Refrigerate overnight or up to 2 days. Eat chilled!

If you try it, let me know what you think!

XOXO,
SJB
Independent Beachbody Coach 

PB Strawberry Oatmeal

Makes 1 serving

1 cup water

1 pinch of sea salt

1/4 cup steel-cut oats

1 tsp smooth all natural peanut butter, no sugar added

2 Tbsp unsweetened almond milk (optional)

1 cup sliced strawberries

Directions

1. Bring water and salt to a boil in medium saucepan over medium-high heat.  Reduce heat to low.
2. Add oats; cook, stirring frequently, for 15-20 minutes, or until water is just absorbed.  Remove from heat.  Let stand for 5 minutes
3. Add peanut butter; mix well.  If too thick, add almond milk.
4. Top with strawberries.

21 Day Fix and 21 DF Extreme Containers 

• 1 Purple
• 1 Yellow
• 1 teaspoon

XOXO, 

SJB 

Independent Beachbody Coach 

Sausage & Egg Casserole

I am usually not a fan of casserole's because my husband and I don't finish them quick enough and it goes to waste but this was the BOMB. Whether it's one person or 5 sharing this dish, it is a MUST! Quick and simple to make as well. 

Ingredients:

• 2 cups cheddar cheese - grated

• 1 cup of homemade cream of mushroom soup

• 1 dozen eggs 

• 1 lb. of  ground turkey breakfast sausage

 Directions:

1. Brown sausage and drain well 
2. Grate cheese
3. Beat eggs
4. Mix all together with soup in bowl and pour into a 9x13 inch pan.
5. Bake at 350 degrees for 30 minutes or until a knife comes out clean when tested.Can be reheated later.(Can also eat with hot sauce on top) 

 Enjoy!

XOXO, 
SJB
Independent Beachbody Coach 

Blueberry Maple Muffins

These blueberries taste—and smell— incredible. One whiff of them fresh from the oven and it'll be hard to believe they're healthy!

Total Time: 24 min.

Prep Time: 10 min.

Cooking Time: 14 min.

Yield: 15 servings, 1 muffin each

Ingredients:

Nonstick cooking spray (optional)

1 cup whole wheat flour

¾ cup + 2 Tbsp. all-purpose flour

¼ cup wheat germ

1½ tsp. baking powder

½ tsp. baking soda

¼ tsp. fine sea salt

1 tsp. ground cinnamon

2 large eggs

½ cup pure maple syrup

1 cup low-fat buttermilk

¼ cup coconut oil, melted

1 tsp. vanilla extract

1½ cups fresh blueberries

Preparation:

1. Preheat oven to 375° F.

2. Prepare 15 muffin cups by lining with muffin papers or coating with spray.

3. Combine flours, wheat germ, baking powder, baking soda, salt, and cinnamon in a medium bowl; mix well. Set aside.

4. Combine eggs and maple syrup in a medium bowl; whisk to blend.

5. Add buttermilk, oil, and extract; whisk to blend.

6. Add flour mixture to egg mixture; mix until just blended.

7. Gently fold in blueberries.

8. Divide batter among 15 prepared muffin cups.

9. Bake 13 to 14 minutes, or until golden brown and tester inserted into the center comes out clean.

10. Transfer muffins to rack; cool.

ENJOY!

XOXO,
SJB
Independent Beachbody Coach

Slow Cooker Apple Cinnamon Oatmeal

I typically prefer, and look forward to, my Chocolate Shakeology for breakfast each morning; however, I came across this  slow cooker oatmeal recipe from Skinnyms and it is delicious!  It takes less than 5 minutes to put together before heading to bed, and it's ready when you wake up, not to mention the wonderful smell!  Try it out and let me know your thoughts!

 

 

 

**Note: This recipes is for 1 serving, so, if you want you entire family to enjoy, add to each ingredient accordingly.

 

 

 

Ingredients:

• 1/2 cup old fashioned  (be sure you are not using quick cooking oats)

 

• 1/2 tsp. ground cinnamon

 

•1/2 tsp. vanilla extract

 

• pinch salt

 

•2 cups water

 

• Enough water to fill Slow Cooker about 1/4 of the way full

 

• 1/2 small apple, chopped

 

• sweetener of choice, to taste (optional)

 

 

Directions:

1.In a small heat-proof bowl, stir oats, cinnamon, vanilla, and salt.  You have the option of either adding the apples at this point, or waiting until the morning after it is done cooking.

 

2.Pour two cups water over the oats.

 

3.Fill Slow Cooker about 1/4 to 1/2 of the way full with water.  Add the heat-proof bowl with the oat mixture to the Slow Cooker.  The bowl with the oats/cinnamon/vanilla has water in it, and also sits in the slow cooker surrounded by water.  The water level should come to almost the top of the bowl.

 

4.Turn the Slow Cooker on low for 7-8 hours overnight.  Using a large spoon, remove the bowl from the Slow Cooker (Obviously, the bowl will be very hot!).  If you did not add the apples before cooking, do so now.

 

5.If you are doing so, add the sweetener of your choice.


ENJOY!

XOXO,
SJB
Independent Beachbody Coach