Category: Recipes

Healthy Breakfast Idea: Salted Caramel Protein Smoothie Bowl

Quick and healthy smoothie bowl to start your morning off tasty and balanced! 

How To:

This morning I was in the mood for a smoothie for breakfast and remembered I had the Olly Slimming Salted Caramel Protein Smoothie Powder in the pantry. I decided to mix this with 1 frozen banana, 2 TBSP peanut butter, 1 TBSP chia seeds, 2 TBSP cacao powder, and 1/2 cup of almond milk. It was so tasty! I topped it off with Bear Naked Granola in the Cacao & Cashew Butter flavor and fresh strawberries.

You can find the Olly Protein smoothies at Target in the health section!

Strawberry PB Oat Smoothie

Smoothies are the fastest and easiest way to get in some nutrients into your body early in the morning. I love trying out different recipes and altering existing ones to match my taste preferences. Smoothie boosters, like probiotics, lean protein, or slimming ingredients, are great to add in as well to get those benefits!

My favorite smoothie flavors are: strawberry banana, mango, mixed berry, and acai bowls. These were my go-to flavors until I stumbled upon Domesticate Me‘s website and found the PB&J smoothie recipe. I made my first couple ones strict to the recipe but after some time, you’ll know how much of each ingredient to toss in to suit your own preferences.

I used to use my blender almost 3-4 times a week, which became super annoying to continuously clean up after. I recently got a NutriBullet and haven’t looked back since. This thing is incredible and super easy! I love that it accommodates personal sizes and you can start drinking it straight from the container when it’s ready! The cleanup is a hell of a lot easier, too. I would definitely recommend purchasing one of these. 5 out of 5!

The smoothie recipe can be found here.

Recipe

Ingredients:

  1. 1 banana
  2. Strawberries
  3. 1/4 cup old-fashioned oats
  4. Honey to taste
  5. 1 TBSP chia seeds
  6. 2 TBSP nut butter of your choice (I use peanut butter)
  7. Almond milk/milk of choice

Directions:

  1. Toss all of the ingredients into the blender, blend it all up, and enjoy!

I’m so accustomed to making this smoothie that I just kind of eyeball the ingredients and toss them in. I use a fresh banana and then grab a handful or so of frozen strawberries. Tip: try using a frozen banana to make the smoothie colder and thicker. When my bananas start to look a little rough, I peel them, break them in half, and store them in a Tupperware in the freezer. I usually either use a frozen banana with fresh strawberries or frozen strawberries with a fresh banana. I rarely ever use both frozen fruits because it seems harder to blend, in my opinion.

The only ingredient I actually measure is the oats. Then I take a regular tablespoon from my kitchen utensils to drop in two dollops of peanut butter (I use natural peanut butter, like Justin’s Natural Peanut Butter or the Whole Foods brand). I scoop some chia seeds in there. Drizzle down some honey and fill up the container 1/3 or so of the way with almond milk so it can blend easily.

Most of the time I pour it out of the NutriBullet container into a glass and use a straw to drink it. If I’m on-the-go, I pour it into my mini Blender Bottle and I’m out the door.

This is such a simple and fast breakfast for those of you who “can’t fit breakfast in” or who “don’t eat breakfast”. There’s a reason why they call breakfast the most important meal of the day. I used to be like that, too. A smoothie is such an easy start to the day without feeling like you’re forcing a heavy meal down. It’s so important to start the day off with breakfast, to get your metabolism to wake up with you and fuel your day so that you’re not fatigued or feeling sluggish halfway through. When I have zero time in the morning, I whip up this smoothie and usually grab a granola bar of some sort to pair it with, just to help my body get going.

Look out for more smoothie recipes in the future! For now, it’s easy to play around with ingredients and see what works best for your tastes and meal preferences. The possibilities are truly endless!

Pizza Under 400 Calories!

Over the weekend, my boyfriend and I took a trip to Trader Joe’s to do some light shopping. This became very dangerous very fast. We ended up spending over $50 when we went in to get only a couple items. But when does this not happen?? There’s just so many items we wanted to try out! One of my favorite purchases was the Speculoos Cookie & Cocoa Swirl cookie butter. OMG if you like sweets, you need to buy this and try it! It’s like the best combo of cookie dough with Nutella. Be mindful though – it’s 90 calories per Tbsp.

Back to the point. I was looking at the pita bread and offered up the idea of making personal sized pita pizzas for dinner! Little did I know how brilliant this actually was.

We came back and cut up our toppings of choice: red onion, green pepper, grape tomatoes, and basil leaves. We topped our pitas with some leftover pasta sauce we got from Aldi (so delicious!) and went to work on making the pizzas, topping everything with shredded mozzarella cheese and oregano flakes. Fun fact: I used to work at Pizza Hut for 4 years so I’m a bit of an expert when it comes to making pizzas ;).

I logged all the ingredients we used into the MyFitnessPal app and was shocked to see that it was only a total of 395 calories! It tasted so great too!

Pita pizzas are awesome because you get to tailor it to what you like and to fit your dietary needs. Be sure to load up on the veggies and protein if you can!

Recipe

Ingredients:
  • Pita bread
  • Pasta sauce or pizza sauce
  • Shredded mozzarella cheese (I used part-skim based)
  • Toppings of choice
Directions (pretty self-explanatory):
  1. Cover your pita in the sauce leaving enough of an edge for the crust.
  2. Sprinkle some mozzarella on the sauce.
  3. Fill in your toppings.
  4. Top with more mozzarella cheese, parmesan, and oregano if you’d like.
  5. Bake in the oven at 400 degrees for 5-10 minutes or until toppings and cheese have cooked.

Easy Breakfast: Everything English Muffin

I am one of the laziest people I know, especially when it comes to setting side time in the mornings for a good and healthy breakfast. This is especially hard during the work week because I give myself the bare minimum amount of time to get ready in the morning. Recently, I’ve been trying to think of quick and simple breakfasts that won’t take too much time out of my morning (because I still want to be able to sleep in as much as possible!). I try to wake up early enough to be able to make some egg whites to get that protein in that I need. I found a good pairing to my boring egg whites and it couldn’t be more simpler!

I was finally able to make it to Trader Joe’s to pick up their Everything But the Bagel seasoning and it’s now one of my obsessions! If you like Everything bagels, you need to go out and buy this now!

This breakfast is super easy and can be made in about 15 minutes max. Take a 100 calorie Light Thomas english muffin, toast it, put some butter on it, and sprinkle on some of the seasoning.

For the eggs, I scramble 1/2 cup of egg whites with 1 egg until they aren’t runny anymore. I absolutely hate runny eggs, but cook the scrambled eggs as you normally would. I top my eggs with a little bit of salsa just to give it a little something extra or you can squirt on a little bit of ketchup. I get tired of egg whites pretty fast so I just need to give it a little more flavor.

And there you have it! Quick, easy, and healthy! I’ve posted the caloric contents below for you to look at:

Recipe

Ingredients:

  1. 1/2 cup 100% liquid egg whites
  2. 1 egg
  3. Whole Wheat or Light English Muffins
  4. Spreadable butter
  5. Trader Joe’s Everything but the Bagel Sesame Seasoning

Directions:

  1. Turn your stove on low to medium heat. Spray some cooking spray on a pan. Add 1/2 cup of liquid egg whites and 1 whole egg. Mix until combined.
  2. Scramble the egg mixture until your desired texture.
  3. While the eggs are almost scrambled, place your english muffin in the toaster. Toast until desired.
  4. Top the english muffin with a small amount of the spreadable butter. Sprinkle the seasoning on top.
  5. Top your eggs with 1 TBSP of salsa or drizzle on some ketchup.
  6. Enjoy!

This recipe should only take about 10-15 minutes, depending on how long you cook your eggs. Just force yourself to wake up 15 minutes early and you’ll have a great breakfast to start your day!

Cookie Dough Crack Bars

A couple weekends ago I was scrolling around on Instagram discovered this mouth-watering recipe on Rachel Mansfield’s page and immediately had to give it a try! I made a quick trip to Whole Foods to pick up the 6 ingredients (only 6!) the recipe called for to make this guilty tasting, and addicting, “Cookie Dough Crack Bars”.

I’m not much of a cook, or even a baker, but I can handle the easiest of recipes. I had never used almond flour, coconut flour, or coconut sugar before so I was a tad nervous about how it would turn out. But how can you beat using only 6 ingredients and absolutely NO BAKING?!

These took me 10 minutes to make and then an additional freeze time of 40 minutes so no hard work at all!

After tasting these I think I’m now on this coconut sugar bandwagon. It made it so much sweeter in a different and more tasty way. It’s definitely hard to put it in words but something to definitely try out for yourself!

These are so addicting and will seriously satisfy any sweet cravings you may have (I have a SERIOUS sweet tooth!). As a plus they’re vegan and GF too!

Recipe

Ingredients:

Cookie Dough:

  • 2 cups almond flour
  • 3 TBSP coconut flour
  • 1/4 cup coconut sugar
  • 3 TBSP coconut oil (liquid)
  • 1/2 cup and 2 TBSP creamy peanut butter
  • 1/4 cup dark chocolate chips

Chocolate Bark:

  • 1 cup dark chocolate chips
  • 2 TBSP coconut oil

Directions:

  1. Mix together almond flour, coconut flour, and coconut sugar.
  2. Add in coconut oil and peanut butter and mix with a mixer.
  3. Stir in the dark chocolate chips.
  4. Place dough in a square pan and put in the freezer.
  5. For the chocolate topping, combine the chocolate chips and coconut oil and microwave in 30 second increments until smooth.
  6. Top the dough with the chocolate so that all the dough is covered. Freeze for at least 40 minutes before cutting into squares.

Find the original recipes on Rachel Mansfield’s blog here! And check out her other killer recipes – you won’t regret it!