I know I've posted a few recipes for oatmeal pancakes already, but these are definitely my favorite out of the bunch! They cooked so perfectly and taste amazing! I drizzled some homemade date syrup which is also another favorite of mine from my blog but I'll go ahead and repost the recipe for that since it's so simple and delicious :).  Prepared my way, each pancake is around 80 calories without the fruit or syrup. 

Ingredients:

2 cups old fashion oats

1 tbsp baking powder

2 packets Splenda

1 pinch of salt

1 tsp vanilla extract

2 whole eggs

1 cup almond/coconut milk blend

1 medium ripe banana

1/4 cup pitted dates

1/2 cup water

In a high-speed blender, add all of the dry ingredients; oats, baking powder, salt, and Splenda. Blend until it forms a flour. Add the milk, eggs, vanilla, and banana and blend on high for about another minute or so until it forms a batter, which will still be slightly lumpy. Spray a skillet with non-stick cooking spray and turn the fire to medium-low. Pour the batter into the skillet, forming what ever size pancake you prefer. I used about 1/3 of a cup of batter per pancake. Let cook until bubbles form, and flip to cook the other side. The recipe will make around 9 pancakes using 1/3c batter per pancake. Serve with fresh fruit of your choice. For the syrup, simply add the pitted dates and water to  a small pot and cook on medium fire until a syrup forms, stirring occasionally. If the syrup is too thick simply add more water until you get the consistency you're looking for. 

I bought one too many cartons of strawberries from the market last week and didn't realize it until today. I took all of them out of the fridge and stared at them for a good 10 minutes before I decided what I was going to do with them. By the way, when you buy strawberries, especially the organic ones, you have to be careful as they are full of dirt and can carry a lot of bacteria. The way I handle strawberries is I usually take the green tips off, place them in a deep bowl, and rinse them off really well with cold water. Finally I cut the top portion off where the leaves were attached and I let them soak in cold water for about 10 minutes to make sure they get squeaky clean. Once they're done being soaked I drain them in a colander and lay them out on some paper towel to dry. You shouldn't wash the berries until you're ready to eat them. 

Ingredients:

1 cup chopped strawberries

1/2 cup sliced blackberries

2 cups dry old-fashion oats

3 tbsp unsweetened cocoa powder

4 tbsp organic agave nectar (separated into 3 and 1)

2 tbsp coconut/almond milk blend

1/2 tbsp baking powder

1/2 cup nonfat plain yogurt

2 tbsp Light Kefir Cheese

Preheat oven to 400 degrees Fahrenheit. Mix all the dry ingredients together in a mixing bowl; oats, unsweetened cocoa powder, and baking powder. Add the water, milk, and 3 tbsp of agave nectar to the dry ingredients and form a dough. Grease a flat baking pan with butter, spread the dough into a 9-inch circle (1/2 inch thick) and bake for 15 minutes. While it's baking make the yogurt spread. Mix together the nonfat plain yogurt, light kefir cheese, and 1 tbsp agave nectar. When the tart is finished cooking let it cool completely before adding the yogurt. Spread the yogurt mixture evenly and top with strawberries and blackberries. Drizzle some more agave nectar on top for taste. Place in the fridge for at least an hour, then cut into slices and serve :)

So while I was in Germany last month I found a little market near my hotel and purchased 6 huge bags of Muesli. Each one was a different brand and had different dried fruits in them. Obviously I had no clue what the ingredients were because I don't speak the language but they looked absolutely amazing and I couldn't pass them up. So naturally I had to buy them all! It was a struggle trying to shove all of those bags into my suitcase but I managed lol. Now I have all this muesli hanging out in my pantry so I figured I should start using them for something...

These muesli bars are perfect for the workaholic, on-the-go in the morning, no time for breakfast kind of person. You can make them at night and store them in the fridge for the morning. Just wake up and grab a few for breakfast and you're good to go! Actually,  grab a few more for lunch too! They're only 100 calories so don't feel guilty! For those of you who have more free time in the morning they taste absolutely delicious fresh out of the oven. Serve warm and pair it with a good tasting cup of coffee. And for those of you who know me, you know I'm a fan of baking anything that makes the house smell like heaven. These beauties definitely live up to my heaven-smelling kitchen standards. And I'm pretty sure they're the most moist cake bars I've ever had in my entire life!

Ingredients:

2 cups muesli w/ dried fruit 

2 tbsps unbleached white flour

1 cup unsweetened almond milk 

1 cup diced bananas 

1 cup diced strawberries 

1 tsp baking powder

1 large whole egg 

1/4 cup pitted dates, microwaved to gently melt

extra strawberries, sliced for topping

Mix all of the wet ingredients together; the diced bananas, diced strawberries, almond milk, egg, and melted dates. In a separate bowl mix together the baking powder with the muesli. Add the dry ingredients to the wet ingredients and stir them up really well (I used my hands to mash everything together really well).  Line a baking pan with parchment paper and spray it with non-stick cooking spray. Evenly spread the mixture out into the pan and lay out the strawberry slices on top of desired sections. Bake in the oven for 45 minutes at 350 degrees. Take out and let cool before slicing! Serve warm or store in the fridge for the next morning. When they completely cooled down, I individually wrapped each bar with parchment paper before putting them in the fridge so I can preserve the freshness and snack on them throughout the week. 

Ingredients:

1 nectarine, diced into small cubes

1 apple, peeled and sliced 

1 apple, diced (peel on)

1/2 cup oats

1 cup coconut/almond milk blend

1 tsp sunflower kernels

1 tsp flax seeds

dash of cinnamon

This slushy is a great energy-booster and it's full of vitamins! It's refreshing and the perfect drink to have in the morning to get your system up and running. These greens have so many nutrients, especially vitamin A, vitamin C, and fiber. They also act as antioxidants which is great in preventing chronic illnesses. The spring mix has arugula, dandelion, mizuna, radicchio, spinach, and tango. If you're new to green juices or smoothies then the taste of this drink might be a little strong for you. I suggest starting off with a juice of less vegetables and more fruits before diving into this leafy goodness. 

The asian pear compliments the leafy taste by giving it just the right amount of sweetness. If you prefer a sweeter drink you can add 1 or 2 pitted medjool dates to the blender. The flax seeds not only help to thicken your juice or smoothie but I consider them the perfect superfood. They are a great source of Omega-3 fatty acids, antioxidants, and fiber. Which, when paired with all those vitamins from the spring mix and extra spinach, this drink lives up to it's name. 

Ingredients:

1 cup packed, baby spring mix

1 cup packed, spinach

1/2 tbsp flax seeds

1 asian pear, core removed

1 cup coconut/almond milk blend

1 cup ice

Simply place all of the ingredients into a blender, and blend until it forms the perfect slushy. 

I found an apple crumble recipe from the lovely Ella’s website and of course I tweaked it a bit because I just like to tweak everything.  My recipe is formatted to make a larger portion with lower fat & calories. This gives you 4 generous servings at around 250 calories each. It’s a delicious and wholesome breakfast and I’m sure it also hits the spot after dinner. The crumble is so yummy I kept sneaking more into my dish. If you want this to be a sticky crumble add in some honey or agave syrup. If not, the crumble comes out soft and tastes so warm and nutty. 

Ingredients: 

1/4 cup whole almonds

1/4 cup slivered almonds

1/4 cup walnuts 

2 apples, peeled & sliced into 1/2 inch pieces

3 tbsp pitted dates 

2 tbsp pumpkin seeds 

4 tsp cinnamon

Boil the apple slices until softened. Remove from the water and place on the bottom of a small greased baking pan (I used a 5x7” pyrex dish). In a food processor, combine the almonds, walnuts, dates, pumpkin seeds, and cinnamon. Pulse until it forms an evenly mixed crumble. Sprinkle cinnamon evenly over the softened apples before laying the crumble on top. Then spread the mixture over the apples and bake at 350 degrees for about 10 minutes. Serve warm :).

What you'll need:

• 1/2 cup oats
  
• 1/3 cup gluten-free baking flour
  
• 1/4 tsp baking powder
  
• 1/4 tsp baking soda 
  
• 1/3 cup mixed raisins & dried cranberries
  
• 1/2 banana, mashed
  
• 3/4 cup coconut/almond blend milk
  
• 1/2 tsp vanilla extract 
  
• raw pumpkin seed kernels for topping 

What to do:
Preheat oven to 400 degrees. Mix together all the dry ingredients in one bowl; oats, flour, baking powder, baking soda, and mixed raisins. In a separate bowl, mix together the mashed banana, milk, and vanilla extract. Combine everything together and stir gently, making sure not to over-stir it. Line a muffin pan with 6 baking cups. Grease the baking cups with non-stick cooking spray (this is very important because the actual muffins have no oil or butter in them to prevent them from sticking). Separate mixture into the baking cups filling 3/4 of the way. Sprinkle on the pumpkin seed kernels overtop the raw muffins and place in the oven to bake for about 20 minutes or until a toothpick comes out clean. 

What you'll need:

• 1 banana
• 1/2 cup oats
• 2 eggs
• 1/2 tsp baking powder, aluminum-free
• 1/2 tsp vanilla extract
• 1/2 cup coconut yogurt, blueberry flavor
• 1/2 cup frozen mixed berries
• 1 fresh strawberry

What to do:
Blend together the oats, banana, eggs, baking powder, and vanilla extract for the pancake batter. Grease a pan and pour out desired amount of batter per pancake, I used about 4 tbsps per pancake and cook on Med-Low fire until both sides are done. In a separate saucepan, add the frozen berries and cook until they form a sauce. Top the pancakes with the berry sauce, drizzle on the yogurt and top with fresh strawberries. 

This looks like a dream, and tastes like heaven!! I honestly think it's the best tasting thing I've had in a very long time. And I eat a LOT! So I suggest you try this out, you'll be happy you did :)

What you'll need:

• 2 frozen bananas
• 1/2 cup frozen blueberries
• 1/2 cup frozen blackberries
• 1/2 cup unsweetened vanilla almond milk
• 1/2 cup unsweetened coconut milk
• your choice of toppings (I used kiwi, frozen berries, sunflower kernels, and coconut)

What to do:
Blend together the frozen bananas, blueberries, blackberries, and milk. It's going to have a thick consistency like ice cream, so I suggest eating this with a spoon and not trying to drink it out of a cup. Throw on your favorite toppings and enjoy :) It makes a large portion so you can eat half of it and freeze the rest until you're ready to eat the other half (20 minutes later, haha).

This mouth-watering parfait  is perfect to have right after your workout to replenish your muscles with good sugar and protein! It's so unbelievably tasty (it took me about 30 seconds to eat the entire thing). 

What you'll need:

• 1 frozen banana
• 1 cup pineapple chunks
• 2 tbsp coconut water
• 3/4 cup coconut yogurt, separated into 1/2 a cup and 1/4 cup
• 1 tbsp muesli  
  
• fresh coconut shavings

What to do:
Blend together the frozen banana, coconut water, and 1/2 a cup of coconut yogurt. Pour that into the bottom of a deep glass or a jar. Layer the muesli right on top. Toss in half of the pineapple chunks. Layer with the remaining 1/4 cup coconut yogurt, the rest of the pineapple chunks, and top it off with fresh coconut. You can pop this in the fridge and let it sit for an hour if you added chia seeds or you could even eat it right away! It's delicious either way :)

Chia seeds are so good for you! And there are so many different ways you can use them. Eat them raw or soak them overnight where they can expand up to 9 times their original size. How good does this sound? Pop them in the fridge at night & breakfast is served when you wake up. Perfect when you're in a hurry and have no time to whip up a healthy breakfast in the  morning. 

What you'll need:

• 1/4 cup black chia seeds
• 3/4 cup coconut almond milk blend
• 1/4 cup water
• 1 banana

What to do: 
Soak the chia seeds in the milk and water over night. When you wake up they'll have expanded and formed a pudding like texture. Toss in some banana slices and dive right in :)

What a delicious, filling, healthy breakfast/brunch I had this morning... yummy in my tummy! A quiche without the crust :) This recipe makes 2 servings; 250 cals each. You're going to love it!

What you'll need:

• 2 whole eggs 
  
• 4 egg whites 
  
• 2 oz spanish cheese, shredded 
  
• 2 tbsp kefir light cheese 
  
• 2 tbsp nonfat plain yogurt 
  
• 1/2 zucchini, diced 
  
• 1/2 summer squash diced 
  
• 1 cup cherry tomatoes, (1/2 chopped, 1/2 sliced)
  
• 1/2 onion, diced 
  
• 1 tsp olive oil
• salt and pepper to taste

What to do: 
Cook the onions with half a tsp of olive oil, until they lose their color. Add the chopped tomatoes and cook for a few minutes. In a mixing bowl add the diced zucchini and squash with the cooked onions and tomatoes. In a separate bowl, whisk together the eggs, egg whites, shredded cheese, kefir cheese, yogurt, salt, and pepper. Once it's mixed in really well, add it to the veggies. Use the other half of a tsp of olive oil to lightly grease the bottom of a round 8-inch baking pan. Pour the mixture into the pan and bake at 350 degrees for about 30 minutes. At the 15 minute mark, take it out of the oven, and top with the remaining slices of cherry tomatoes. Using a knife, make little slits throughout the quiche to prevent any bubbles forming while it's cooking. Pop back in the oven until the eggs are fully cooked through and then broil for 5-10 minutes. 

It's so cold outside lately, I can't help but think about being on an island somewhere eating tropical fruits. This bowl is SO delicious!

What you'll need:

• 1/2 cup oats
• 3/4 cup coconut milk
• 1/2 grapefruit
• 1 kiwi
• 2 strawberries
• pinch of sunflower kernels

What to do:
Simply cook the oats with the coconut milk and top with the fruits and sunflower kernels :)

I almost didn't want to post this recipe and just keep it a secret for me, myself, and I. It's THAT good. But I'm not THAT selfish. So in return, all of you must try it out and tell me how good it was! The recipe makes 2 servings; each 250 calories. Enjoy :)

What you'll need:

• 2 bananas, mashed by hand
  
• 1/3 cup of oats
  
• 1/4 tsp baking powder
  
• 2 whole eggs & 4 egg whites, whisked together

What to do:
Place all the ingredients in a blender, and pulse about 5 or 6 times. Do not blend! You don't want the egg whites to get fluffy. Then, get a small frying pan and spray it with nonstick cooking spray. Simply pour the desired amounts and cook on medium-low fire. Once bubbles start to form on the pancake, it's time to flip it. Cook for another minute or so and move on to the next one. Make sure to spray the pan in between each pancake. Top with some syrup or eat them with fruit. Try out my homemade medjool date syrup recipe that I posted with my french toast! They'd go great together. 

The perfect lunch, so easy to make and so delicious. The recipe makes 2 servings, each 175 calories. I ate both servings because that's just how I do :). 

What you'll need:

• 2 cups chopped kale
• 1 oz finely grated spanish cheese
• 1/4 large onion, sliced
• 1 whole egg
• 6 egg whites
• salt and pepper to taste

What to do: 
Put the chopped kale in a pan on the stove and cook it for a few minutes until it's wilted. Spray the bottom of a square baking pan and place the kale inside. Top with slices of onion & shredded cheese. Whisk the eggs with salt and pepper really well and pour into dish. Bake at 375 degrees until the eggs are cooked.