Quick, Easy, & Healthy Protein Pancakes

  

 

Quick, Easy, & Healthy Protein Pancakes

These Quick, Easy, & Healthy Protein Pancakes are a lot easier to make than I thought they would be! Here’s how to make them. There are a lot of different versions and ways you can make protein pancakes, but I tried to keep these as simple as possible so that you could most likely make them if you were running low on ingredients or hadn’t made your weekly/bi-weekly grocery store run.

Protein Pancakes

  • 2 scoops of protein. (I used Quest’s peanut butter flavor)
  • 2 eggs
  • a pinch of baking powder
  • a generous sprinkle of cinnamon
  • a dash of vanilla extract
  • about 1/4 cup of almond milk (or your choice of milk…I just eyeballed it, so you don’t necessarily need to measure it out, just a quick pour)

Directions

  • preheat buttered skillet on medium
  • mix above ingredients together really well (using quest protein the mixture was very thick, so it’s okay if it doesn’t seem like regular pancake batter)
  • scoop amount of batter to form the size pancake you want and quickly mold the batter into a pancake shape. Let cook 30-45 seconds per side. Remove.
  • Topping Ideas: berries and whip cream, lite pancake syrup, nutella, peanut butter or toppings of choice!

Hope you enjoy!!

Sincerely,
Amanda

Road Trip 

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Sam, the fam and I are headed back home today from a great weekend getaway to Ruidoso, NM.

The drive will be about nine hours! Which sounds kind of long but it goes by pretty fast. Thanks to Sam for being awesome and driving the entire way to NM…I mean I said I would drive but he was just so good at it.

I’m hoping the way home wont seem too long. It always seems faster on the way to vacation than the way home, but, Sam and I started listening to this podcast called Serial (season one) on the way to NM that we still need to finish. It’s a true story and murder mystery investigation and it’s obviously a sad story but pretty intriguing. We spent the whole car ride talking about what we thought happened and before we knew it we were there!

I also packed a good assortment of road trip snacks to keep us from stopping too often and too distract us from the long drive and here’s what I brought: Krave Sweet Chipotle Beef Jerky, 479 Asiago, Parmesan & Cheddar Popcorn, Snapea Crisps, Dove Dark Chocolate and Dang Caramel Sea Salt Coconut Chips! Tried to keep it somewhat healthy and light and they are all delicious! I especially love the snapea crisps and the coconut chips! Of course on the way home we are loaded up with valentines day chocolates, which I’m not mad about!

What are your favorite road trip snacks??

Hope everyone has a great Monday!

Sincerely,
Amanda

Think of these as Classy Jello Shots

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My chef cousin (he’s literally really a chef, just thought I should clarify because I call Sam a chef sometimes. And he’s great at cooking but he’s not a professional chef!) shared this fun little recipe with me, thank you Chris!!! I thought it might be a fun one to share for Valentine’s day! When he made them for me, they turned out way cooler because he had different shaped silicon molds to pour the mixture into. So if you can find or have any shaped silicone molds, these turn out really fun! I didn’t so I just used mini cupcake liners, which also worked. Not as cute though!

“Wine Gummies”

  • 1/2 cup of red wine
  • 1/4 cup corn syrup
  • 1 pack of 3 oz of flavored jello (I used cherry)
  • 2 packs of 1 oz unflavored gelatin

Directions:

  • Stir together all of the ingredients listed above in a pot, COLD, until well mixed and the lumps are gone. AKA stir furiously with a whisk.
  • Once the lumps are mostly gone, stir on the stove with very low heat until the mixture is clear (still red obviously but somewhat see through/transparent) and smooth.
  • Pour into molds or liners.
  • Let sit to harden. A few hours – 5 or 6 hours.
  • Refrigerate!

Classy Jello Shots / Wine Gummies!

Sincerely,
Amanda

 

Chicken Pesto Spaghetti Squash

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Maybe you missed my previous spaghetti squash (w/turkey meatballs) post, but here’s the story: I’ve been loving spaghetti squash lately. I feel like it’s such a great way to put a healthier spin on one of my favorite things: Italian food (I’d go to Buca di Beppo once a week if I could)! So this week I tried a chicken and pesto parm version and I think it was a lot more fun than the regular spaghetti version. But try it for yourself and let me know what you think!! 🙂

I cut these length ways instead of in half like I did in my previous post which made them perfect little spaghetti squash bowls!

Ingredients:

  • 2 small spaghetti squash
  • 2 boneless skinless chicken breast
  • 1/2 red onion (diced)
  • 1 red bell pepper (diced)
  • basil pesto (I used 1 full 6.25 oz. jar)
  • parmesan cheese – grated
  • italian parsley
  • olive oil
  • garlic powder
  • salt
  • pepper

Directions:

  • Preheat oven to 400 degrees. Cut squash length ways, coat with olive oil, sprinkle with a healthy dose of salt and pepper and then lay face down on a baking sheet. Bake for 45-55 minutes. When done, face upward and let cool for 10 minutes.
  • Cube two chicken breasts, heat 1tbsp of olive oil over medium-high heat in a skillet and cook the chicken until done. Sprinkle/pour on salt, pepper, and garlic powder to taste while cooking.
  • Remove the chicken and place in a big bowl. Add another tablespoon of olive oil to the pan and sautee the diced onions and bell pepper. The onions take a couple minutes longer than the bell pepper, so add the bell pepper 2-3 minutes after the onion. Cook for a total of 5-6 minutes.
  • Add the diced onion and bell pepper into the bowl along with chicken. Add the spaghetti squash noodles from all four halves. Add the jar of pesto. Mix all together to make sure the pesto gets on everything and that the onion and bell pepper are spread throughout the noodles.
  • Divide the pasta back into the spaghetti squash skins and serve with whatever sides you like! I like to serve it along with a side salad and garlic bread 🙂

I’m hoping that all this healthy eating will have me ready for the slopes on Saturday. We road trip to New Mexico tomorrow and I CANT WAIT. Sam and I usually try and go on a boarding trip at least once a year but this year we went with Costa Rica instead because I didn’t think I’d be able to make it to Colorado at the time. Which I’m not complaining about AT ALL. Like I said in this post, I LOVE the beach. But I am excited about brushing up on my snowboarding skills! Can’t get enough of traveling lately… Hope you enjoy this recipe! Happy Thursday!

Sincerely,
Amanda

 

Sparkling Rosemary Grapefruit Spritzer (3 Ways)

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Here’s a drink that would be fun to serve/drink on Valentine’s Day! It’s light pink, it’s sweet but not too sweet and it’s easy to make! There are three different ways to enjoy it as shown below: simply healthy, rosemary infused & sweet, or as a cocktail! Let me know what you think 🙂

Sparkling Healthy Grapefruit Juice + Soda Water

  • Juice 4 small grapefruits and strain to get any seeds and pulp out of the juice.
  • Divide the juice between two glasses over ice.
  • Top with sparkling water.
  • Add a sprig of rosemary in each glass.

Rosemary Infused Grapefruit Spritzer

  • Make simple syrup by dissolving 1 cup of sugar in 1 cup of water on the stove over medium-high.
  • Once sugar is dissolved, add a few rosemary springs and bring to a boil and then reduce heat and let simmer for a few minutes. Remove from heat and let the rosemary steep. Cover and chill in the fridge until ready to use!
  • Juice 4 small grapefruits and strain to get any seeds and pulp out of the juice.
  • Divide the juice between two glasses, over ice.
  • Put two tablespoons of the rosemary simple syrup into each glass.
  • Top with sparkling water.
  • Add a sprig of Rosemary in each glass.

Rosemary Grapefruit Cocktail

  • Follow the steps above for the ‘Rosemary Infused Grapefruit Spritzer’ and then add either Deep Eddy’s Ruby Red Grapefruit Vodka for an extra grapefruit flavor or add regular vodka or gin if you prefer!

Happy VDAY prepping!
Sincerely,
Amanda 

 

Lemon, Ginger, Honey + Mint Tea

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I need some detoxing in my life! You know when you reach the point where you are just tired of feeling tired and you know it has a lot to do with how your diet has been lately…that’s where I am! The expression, “you are what you eat” feels about right. Like the cheese that is melted and wrapped around pizza crust…that’s pretty much the equivalent to my butt on the sofa. There’s a nice little rounded out indention that my butt sinks nicely into… Grey’s marathon anyone?? I can’t wait for the season 12 premiere this Thursday!

It’s hard to get out of bad habits once I’ve fallen into them but tea is always something that seems to help me get back on the right track. And this tea especially is soo good for you!

Here are some of the reasons I love it.

Mint – Curbs cravings! Relieves allergies and can calm an upset stomach.
Honey – Contains antioxidants that can reduce risk of cancer or heart problems. It’s also anti-bacterial.
Ginger – Helps ease nausea, is anti-inflammatory and helps ease bloating, menstrual pain, muscle soreness plus a million other good things.
Lemon – Balances pH levels, cleanses your liver and bowels and also a million other good things. Lemon and ginger are basically super amazing.

Here’s what you do:

Boil water
Juice half of one big lemon
Add 1 tbsp of honey
Grate ginger root into the mix (as much or as little as you’d prefer). I usually grate the ginger until there is about a tablespoon worth to steep.
Break off several big mint leaves and break them into lots of little pieces to steep.

Let it all steep for 3-5 minutes or longer if you’d prefer

Pour the tea through a strainer to catch all of the mint, ginger and possible lemon seeds and then enjoy!!!

If you have any other good tea recipes share them pleeeease! 🙂 Let me know in the comments!

Sincerely,
Amanda

Best Chicken Enchilada Soup EVER (SUPER easy too)

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Remember when I told you guys on Insta that I would share the BEST Chicken tortilla enchilada soup recipe with you?!?!? Well here it is and it’s the EASIEST thing to make in the world. But it tastes like you put a lot of time and effort into it…which is the best because you can act super impressive 😉 Sam loves it, and I love it and I’m actually super excited about leftovers! We had enough for dinner and lunch AND dinner tomorrow!

We plan on getting up before 6am tomorrow to do Body Pump (I plan on setting five alarms and setting out my gym clothes so that this actually happens), and I’m even thinking about eating this after the workout as a second breakfast 😉 So here ya go 🙂 It’s that good!

The original recipe is posted on Gimme Some Oven but shared to me by my momma!

SLOW COOKER CHICKEN ENCHILADA SOUP

This slow cooker chicken enchilada soup recipe only takes about 10 minutes of prep time, and it is oh-so-delicious and comforting.

INGREDIENTS:

  • 2 boneless skinless chicken breasts (about 1 pound)
  • 2 cups good-quality chicken stock
  • 1 1/4 cup (or 1 10-ounce can) red enchilada sauce*, homemade or store-bought
  • 2 (14-ounce) cans black beans, rinsed and drained
  • 1 (14-ounce) can fire-roasted diced tomatoes, with juice
  • 1 (15-ounce) can whole-kernel corn**, drained
  • 1 (4-ounce) can diced green chiles
  • 2 cloves garlic, minced
  • 1 white onion, peeled and diced
  • 1 teaspoon ground cumin
  • 1 teaspoon salt, or more/less to taste
  • optional garnishes: chopped fresh cilantro, diced avocado, diced red onion, shredded cheese, sour cream, tortilla strips/chips

DIRECTIONS:

  1. Add all ingredients to a slow cooker, and stir to combine. Cook for 3-4 hours on high heat or 6-8 hours on low heat, until the chicken is cooked through and shreds easily. Use two forks to shred the chicken.
  2. Serve warm, with optional garnishes.
  3. You can also refrigerate in a sealed container for up to 5 days. Or freeze it for up to 3 months.

Hope you love it!
Sincerely,
Amanda

Spaghetti Squash w/ Turkey Meatballs

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Cut your spaghetti squash this way for longer noodles! Plus it’s just easier to cut than cutting length ways.

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See the pretty backsplash my dad has been installing? It’s made their kitchen look SO much better. Brighter and more of a gourmet feel to it.

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I feel like I’m all about the veggie pasta lately. It’s just sooo good and it’s good for you so why not!? Spaghetti Squash is low cal, low carb, and low fat which makes it perfect for anyone working on those weight loss resolutions! Plus, just like regular pasta, you can make many different variations of it which keeps it new and exciting.

We’ve been at my parent’s house this week and since they are remodeling the kitchen and I didn’t have access to the stove, this meal worked out perfect because all I needed was the oven! I completely forgot to take pictures of the turkey meatballs, but I’ll share the recipe below. The turkey meatballs had minced zucchini, onion and garlic in them and were baked! So I felt like all around this meal was super healthy (minus the buttery garlic bread and the store bought sodium-dense pasta sauce).

Turkey Meatballs
This recipe was shared on Baker by Nature (click the link above to see the original recipe)

Baked Turkey Zucchini Meatballs

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Yield: 44 meatballs with sauce
Serving Size: 5 meatballs with sauce; 8 servings

Juicy and flavorful Turkey Zucchini Meatballs ready in just around 30 minutes! Top with homemade marinara sauce for a delicious dinner.

Ingredients

  • 2 pounds ground turkey meat
  • 1 tablespoon olive oil (I used my mom’s fancy Blood Orange olive oil)
  • 3 cloves of garlic, minced
  • 2 large eggs
  • 3 1/2 teaspoons Italian seasoning
  • Salt and ground black pepper, to taste (I suggest starting with 1 and 1/4 teaspoons of salt and 1/2 teaspoon of black pepper)
  • 1 zucchini, finely grated. And then squeeze all excess water out before adding to the mixture!
  • 1 small red onion, diced very fine

Instructions

  1. Preheat oven to 400 degrees (F). Line a large baking sheet with parchment paper; set aside.
  2. In a large bowl combine: ground turkey meat, olive oil, minced garlic, eggs, Italian seasoning, salt and pepper, zucchini, and onion. Using your hands mix the meat mixture until the ingredients are evenly combined; the mixture should be very moist but still hold its shape when rolled into balls.
  3. Scoop two tablespoon sized balls of meat from the mix, roll into a firm ball, and place on prepared baking sheet; repeat with remaining meat.
  4. Place the baking sheet in the oven to bake for 20-25 minutes, or until they’re evenly brown and cooked though.
  5. When meatballs are done baking, add them to the sauce, stir to coat, and serve.

Nutrition Facts: (Based on my estimate on SparkRecipes) Amount Per Serving (about 5 meatballs with sauce) Calories 170.1 Total Fat 2.9 g

Spaghetti Squash

  1. Pre-heat oven to 425
  2. Cut squash in half
  3. Scoop out seeds
  4. Place upside down on baking pan
  5. Cook for 45minutes to an hour, checking to see if they are done. (I cooked two whole spaghetti squash at a time so it took around an hour in my mom’s oven).
  6. Once done, flip back over to let them cool. (about ten minutes)
  7. Scoop out the squash noodles!

ENJOY!!!

Sincerely,
Amanda

Zoodles Your Way! Zucchini Noodle Recipes

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So we had zoodles with dinner the other night! I have been wanting so badly to make/try some but I didn’t have a spiralizer! Lo and behold my mom just got one and we are staying with them this week. She had this Kitchenaid spiralizer attachment but I have also seen great deals on Spiralizers at Williams Sonoma. This one is only $39.95!

Anyway, we had ours as a side to our meal. They were sauteed in olive oil and sprinkled with salt and pepper for a simple way to enjoy them! However I’ve already been looking up Zoodle Recipes to try and have found quite a few that sound super yummy!

Here’s a list:
Zoodle Pad Thai
Zoodle Chow Mein
Turkey Marinara Zoodles
Greek Zoodles w/Feta, Artichokes, Olives & Tomatos
Zoodle Pasta Salad w/Creamy Cashew Sauce
Tomato Basil Zoodles w/Goat Cheese
Mint & Mango Zoodles
Green Coconut Curry Soup w/Zoodles
Creamy Roasted Red Pepper Zoodles

Have you tried any really great Zoodle recipes? Let me know if you try any of these and how they are!!

Sincerely,
Amanda

Mango Avocado Salsa & Salmon

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One of my favorite healthy meals is salmon, quinoa (with garlic, salt & pepper…sometimes some spinach mixed in) and asparagus! It’s so healthy, so simple and so easy – yet there are so many different ways you could spruce it up if you wanted to.

Mango+avocado salsa on top of Salmon? Sounded soo good and when I found this recipe on Pinterest the other day I knew I had to make it for dinner! I’m trying to be super healthy this week because we go to Costa Rica next week – in the middle of January – and who likes showing off their winter warmth lbs in a bikini? Nooo thanks!

So yeah I’m hoping to kick a few spare tires this week 😛 Planning on eating yummy healthy food like this (really good stuff), going to body pump and getting my cardio on 🙂

FOUR days to Costa!!! Ahhh I can’t wait for the beach and a nice January tan 😉

Happy Wednesday!

Sincerely,
Amanda