Baked Berry Oatmeal

Baked Berry Oatmeal

Ingredients:

• 1 ½ cups quick cooking oats
• 3 tsp cinnamon
• 1 tsp pumpkin pie spice
• ½ tsp sea salt
• 1/4 cup Stevia in the raw
• 1 medium banana, sliced
• 1 cup strawberries, sliced
• ½ cup blueberries
• 2 cups unsweetened almond milk
• 1 Tbsp pure vanilla extract
• 2 egg whites

Directions:

1. Preheat oven to 350 degrees
2. In a small round baking dish add oats and all spices
3. Slowly add in bananas, strawberries, and blueberries, stirring slightly to combine.
4. In an additional bowl, whisk together almond milk, vanilla extract, and egg whites. Combine with oat mixture.
5. Bake for 30-40 minutes. Let sit for 10 minutes after baking.
6. Enjoy!

Makes 4 servings

Anna Banana's Protein Pancakes

These are very similar to the Banana Walnut Protein Pancakes but MUCH easier to make!  We will sometimes make the batter the night before because we are so hungry when we wake up that we need something to eat right away!

Ingredients:

• 1 1/2 cups of quick cooking oats (substitute gluten free quick cooking oats)
• 12 egg whites
• 1/4 cup 1% cottage cheese (we use Friendship brand, no salt added)
• 2 small bananas or 1 large banana
• 1/4 cup walnuts
• 2 tsp pure vanilla extract (avoid HFCS)
• Dash of cinnamon (optional)

Directions:

1. Combine all ingredients into a blender.

2. Heat a skillet on medium-high heat with a light coat of cooking oil (coconut). Pour about 1/4 c of batter for each pancake. Cook on one side until bubbles appear on top, then flip to cook the other side, about 2 minutes per side. Repeat until all batter has been used.

Note: The pancakes may be dark brown, but don't worry, it's just the sugars in the banana...they won't taste burned.

Makes 4 servings ~ approx 12 pancakes (the number of pancakes will vary, depending on how large you make them)

Macros (this does not include any toppings):

• Calories: 269
• Fat: 7g
• Carbs: 32g
• Sugar: 5g
• Protein: 22g
• Sodium: 233mg

He & She Tip: If your batter seems too runny you can add a Tbsp of oat flour.

Sweet Blueberry Corn Muffins

Remember when your mother would pop the cornbread out of the oven? As I have mentioned before, my mom is from Louisiana - that means your cornbread is sweet (something I miss here in Georgia). This recipe is the perfect clean eating alternative to your traditional cornbread muffins and best of all, because of the kefir, it's probiotic! I have made a breakfast version here, but you could replace the blueberries with some chopped up jalapenos for a Mexican flare side dish!

This is a guest post written by Tiffany.

Clean Eating Recipe: Sweet Blueberry Corn Muffins

Ingredients:

• 1 1/2 c Whole Grain Stone Ground Cornmeal
• 1/2 c Whole Wheat Pastry Flour
• 1/4 c Ideal Brown Sugar Blend
• 1 Tbsp Baking Powder
• 1/2 tsp Sea Salt
• 1 egg
• 1 c Plain Low-fat Unsweetened Kefir
• 3 Tbsp Almond Breeze Unsweetened Almond Coconut Milk
• 1/4 c Unsweetened, No Sugar Added Applesauce
• 1/2 c fresh Blueberries

Directions:

1. Preheat oven to 425 degrees F. Spray a muffin tin with olive oil. 
2. Combine dry ingredients in a large bowl, whisking together. 
3. Add wet ingredients to dry ingredients, whisking to combine thoroughly. 
4. Fold in blueberries.
5. Pour batter into individual muffin tins.
6. Bake for 15-20 minutes depending on your oven.

Gluten Free Version: Use Gluten-Free Flour as an alternative.

1 serving is 2 muffins

Mets:

• Calories: 181
• Carbs: 38g
• Proteins: 6g
• Fat: 2g

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