Hey guys! Hope the week was amazing for all of you! It’s a gorgeous day in sunny LA, and I’m sooooo looking forward to a weekend laying by a pool somewhere;) can you tell, I’m so ready for summer? This post is primarily focused on breakfast recipes. I’ve been getting a lot of questions lately specially about my protein pancakes, so he they are!

On another note, I’m so excited and honored to be announcing Kelly from EAT YOURSELF SKINNY is doing a sponsor spotlight on my blog. OOOMMMGGGG. Yes, I know.

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This girl is an amazing inspiration to me and From Fries To Fit. Please do check her out for ridiculous healthy and delicious recipe ideas and more. Thanks Kel!

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So now, I invite you all to enjoy Saturday morning breakfast with me. Well, Sunday brunch too;) I’ve got some yummy low carb, protein filled, über healthy recipes for you to try this weekend!
I never skip breakfast, and neither should you. After all, it is the most important meal of the day, and those who know me, know, I eat like a queen in the morning. It sets the tone for your day, so make it count, and make it clean!

The whole “oats” thing is new to me I must admit. Being on a pretty strict Low carb diet, (with the occasional carb/sugar binge) I never really got into them…but now that I’ve upped my cardio and weight training, I’ve been advised that perhaps incorporating these fiber packed bad boys into my diet, it would be super benefitial.

So here it goes,

CHOCOLATE COCONUT PROTEIN OATS ( with banana..optional)

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INGREDIENTS:

1 packet or scoop of About Time chocolate/peanut butter whey protein

3/4 cup organic oats

1 tbsp unsweetened shredded coconut

2 tbsp fromage blanc ( I use Vermont creamery)

1 tbsp raw cacao nibs

1/2 cup silk unsweetened vanilla almond milk

1/2 cup water

4 drops stevia

Optional : vanilla extract and 1/4 cut up banana

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DIRECTIONS:

Pour oats in a bowl.
Add milk and water and microwave on high for 1 1/2 minutes or boil milk and water and pour into bowl of oats. Whatever is easier. Add in the rest of your ingredients, mix well and top with banana. Let sit to allow for the oats to soften.
Enjoy!

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Next up…. The recipe everyone keeps asking me about;) Protein pancakes!
There are so many different ways to enjoy these pancakes. The foundation is easy. Simple…just your favorite protein powder along with 3 egg whites, and add whatever you want to the mix or for a topping.

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Vanilla Pumpkin Protein Pancakes
Prep time: 
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A low carb way to enjoy an American staple!
Ingredients
  • 1 large scoop of vanilla whey protein
  • 3 egg whites
  • 1 tbsp canned pumpkin
  • a pinch of cinnamon
  • a pinch of nutmeg
  • (vanilla extract optional)
  • 4 drops stevia

Instructions
  1. Pre heat a skillet. (batter can be quite runny.
  2. grease with a bit of coconut oil, or smart balance spray.
  3. in a bowl, mix dry ingredients first, then add egg whites.
  4. mix well, to ensure no clumps.
  5. spoon in batter.
  6. they cook really quick, so keep your eye out

Notes
optional: I love using Natures Hollow sugar free honey over this, its amazing. also, try with a dollop of your favorite nut butter, and fruit!

 

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Seriously breakfast never looked so good. I’m sure you’ve noticed by now…I’m finally adding proper nutritional info for all of the recipes I post on here now;)

Ok, so this next recipe is from a friend, fitchick428 on instagram! This chick is FIT, and is constantly knocking it outta the park. I follow her religiously and her recipes are nothing short of delicious and, of course, CLEAN,CLEAN CLEAN!! She posted these pretty little donuts and I couldn’t help, but get my ass in the kitchen to try them out. They were so good I had 2 1/2 donuts in one sitting with my coffee and had absolutely no guilt about it. None:)
Please do check out her site for more!

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Blueberry Cake Donuts
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Low Carb Donuts!
Ingredients
  • ¼ cup + 2 tbsp almond flour
  • 2 tbsp coconut flour
  • 2 tsp psyllium husks or flax meal
  • ¼ cup baking stevia or erythritol (or coconut sugar for paleo)
  • ½ tsp baking powder
  • 1 egg
  • 2 lrg egg whites
  • ¼ cup blueberries fresh or dried (no sugar added)
  • non stick spray or coconut oil

Instructions
  1. Pre heat your oven to 350 degrees.
  2. Spray your donut pan with non stick spray (or coat with coconut oil).
  3. In a bowl combine all your dry ingredients: almond flour, coconut flour, psyllium, stevia and baking powder. In a second bowl whisk together your egg, egg white, vanilla and coconut milk.
  4. Combine your wet and dry ingredients. Mix well.
  5. Fold in your dried blueberries.
  6. Divide the batter evenly among 4 donut molds.
  7. Bake for ~ 20 minutes or until the spring back when touched.

 

CINNAMON PUMPKIN MINI MUFFINS WITH ALMOND/MAPLE GLAZE

I absolutely LOVE anything pumpkin. It’s a great source of fiber and always make me feel like autumn is in the air:) Although not at all the case, the flavor is something I can’t get enough of. I suppose you could also sub pumpkin for sweet potato or butternut squash, but I haven’t tried it yet. This is my third time making these, and I swear, never fails, I can never just have one:)

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Cinnamon Pumpkin Mini Muffins with Almond-Maple Glaze
Author: 
Recipe type: Breakfast
Cuisine: American
Prep time: 
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Serves: makes 6 mini muffins
 

A great way to enjoy a muffin while practicing portion control AND start your morning off with the perfect balance of protein and carbs.
Ingredients
  • ¼ cup pure unsweetened canned pumpkin
  • 1½ scoops vanilla whey protein
  • 1 tsp pumpkin pie spice or (cinnamon, nutmeg, ginger)
  • (or sub these last two ingredients with GASPARI NUTRITION Myofusion Pro- Cinnamon roll)
  • 2 tbsp coconut flour
  • ½ tsp baking powder
  • ⅓ cup egg whites
  • GLAZE:
  • 2 tsp almond butter
  • just under ¼ cup sugar free maple syrup (recommended: Vermont by maple grove)
  • dash of cinnamon

Instructions
  1. Preheat oven to 375 degrees.
  2. In a bowl, mix all ingredients for the muffin batter
  3. Spoon into a small cupcake pan that has been sprayed with non-sticking cooking spray.
  4. Place in oven and bake for about 10-14 minutes. Be careful not to overcook.
  5. Remove from oven, and allow the rolls to cool slightly.
  6. Microwave the glaze ingredients for about 15-20 seconds. Remove from microwave and stir well.
  7. Dip tops of mini muffins in the glaze mixture, set on a rack or plate to cool and sprinkle with cinnamon.
  8. To maximize freshness, store leftovers in fridge.

Nutrition Information
Serving size: 2 mini muffins Calories: 115 Fat: 3 Carbohydrates: 9 Protein: 13

 

 

 

20130302-064000.jpgINSTAGRAM PRODUCT FIND!
One of my friends posted this, and I freaked…yes..ordered two from iherb.com
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Ok, babes. Enjoy your weekend! I’m headed to Ojai Monday;) maybe try one of these for Sunday brunch! Xo
Paula
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